The number three is a magical number in realms such as literature, the physical world, and popular culture.
Think of The Three Musketeers, the three dimensions, and the three members of groups ranging from The Supremes, to The Beastie Boys, to Destiny’s Child. And how about the trios of Facebook, twitter and Instagram, or the Three Tenors, or the Red White and Blue!
Here’s a delicious trio for you: ice cream, cookies, and pie – with an overriding chocolate theme, of course!
I attended a wonderful “ice cream social” event to celebrate three first-class brands: Big Gay Ice Cream of New York and Philadelphia, Hot Chocolate restaurant and dessert bar owned by award-winning chef Mindy Segal, and beloved Chicago pie shop Bang Bang Pie, held in Bang Bang Pie’s back yard in Chicago’s Logan Square neighborhood. The event hashtag combined the names of the businesses into #bighotbang, naturally!
The event featured luscious ice cream sandwiches made with Big Gay Ice Cream and Mindy Segal’s cookies – peppermint ice cream with “Black Sabbath” chocolate cookies, and dulce de leche ice cream between ‘nilla wafer cookies (that combo is the “Bea Arthur,” named for the late actress, who was a distant cousin of mine, but that’s a story for another day).
Also at the party: Bang Bang Pie a la mode including lovely chocolate pecan pie with vanilla Big Gay Ice Cream. (There was a blackberry sage pie too, which was certainly delicious though you may know I believe that dessert without chocolate isn’t dessert at all but is salad. : )
Some people call New York City the Big Apple. I call it the Big Truffle, because of its enormous number of top quality chocolate shops and bakeries!
I usually visit New York a couple of times a year, generally in summer for the Fancy Food Show, and in November for Veteran’s Day weekend. It’s always a treat visiting old friends and meeting new ones, and tasting what everyone has been up to.
Before I started my chocolate services business 9 years ago, I was a corporate lawyer (and of course already a chocolate maniac). While employed at a large law firm in Chicago, I once spent a winter in the New York office, doing aircraft leveraged lease deals (don’t ask). I worked more or less around the clock, and what kept me more or less sane was sneaking out of the conference room for a Teuscher Champagne Truffle. Now when I visit NYC, it’s all chocolate all the time – well, not quite: I always make time for New York’s amazing art, architecture, and fashion, so that the overall theme is “sweet and chic!”
I love New York, and my most recent trip this past Veteran’s Day weekend was inspirational. Here are 3 chocolatey NYC neighborhoods I visited, and the shops that make these areas sweet:
1. Chelsea / Greeley Square
Walking from the Eventi Hotel in Chelsea toward Midtown, I let the Chocolate Fairies of Sweet Serendipity lead me to the Broadway Bites outdoor foodstalls market. Once I discovered it, I couldn’t stay away! Favorites at B’way Bites:
Sigmund Pretzels not only makes delicious, buttery, soft pretzels in creative flavors such as pumpkin seed, they also make creative cookies, such as the Wancko Chocolate Chip Peanut Butter Cookie, which contains a pretzel. Yes, soft pretzel bites are IN the chocolate chip cookie! Delectable.
Macaron Parlour‘s pastry chefs make exquisite macarons with lovely texture. Their combination of pumpkin and chocolate – a pumpkin macaron with chocolate pumpkin ganache – plus the hand-drawn pumpkin illustration on each cookie, won me over instantly. (What’s the difference between a macaron and a macaroon? I wrote a brief post about it; click here!)
Breads Bakery had a sign in front of their Broadway Bites foodstall announcing that they make the best chocolate babka in New York according to New York Magazine. Their chocolate babka was $5 a slice, and it was worth it. Dense yet light, flavorful and not sweet, and ultra-chocolatey, I was tempted to buy a few loaves and throw a chocolate babka party in my hotel suite. I’m serious!
2. Midtown / Fifth Avenue
Michel Cluizel is a longtime favorite of mine, because this family-owned brand believes in chocolate sustainability, fair trade, and traditional French fine-chocolate magic, with no soy lecithin. (For my post on why I don’t want soy lecithin in my chocolate, click here.) Their Fifth Avenue store carries their charming macarolats, macaron-shaped chocolate bonbons with fillings such as raspberry, and also carries an abundance of their incredible chocolates, macarons, and more. They have a chocolate-making facility and museum in New Jersey, 30 minutes from Philadelphia, that we’re invited to visit next time – join me!
Jacques Torres goes by the nickname “Mr. Chocolate,” and his Rockefeller Center store reflects his sense of fun and his love of quality. Once, after chatting with the man himself at a chocolate show in New York a few years ago, I saw that he noticed a scrap of paper on the floor near his booth. He bent down, picked it up, and threw it away, showing in that tiny motion that he has the humility of the great.
Thomas Keller’s Bouchon Bakery has transformed whimsy into a Michelin star. I love Chef Keller’s transformation at Bouchon of well-known commercial candy bar and dessert concepts, into exquisite upscale versions made with premium ingredients. For example, the “Oh Oh” dessert in the photo was a heavenly chocolate-coated swirl of cream and cake. We visited his Beverly Hills Bouchon on the Beverly Hills Bakery Tour that I whipped up for one day only, last spring. Let’s do it again – cross-country Bouchon!
3. Brooklyn / Williamsburg
Getting off the train in Brooklyn, I turned right instead of left, and found myself at Woops bakery. Thank you, Chocolate Fairies of Sweet Serendipity, for leading me to this gem. Not only were the macarons well-textured and tasty, but the alfajores were nicely not-too-sweet, the decor was refreshing, and the staff were helpful with directions. I know Manhattan but was a relative newbie in Brooklyn and clearly lost – yet found!
Among the pioneers of the bean-to-bar chocolate revolution are chocolate-making brothers Rick and Michael Mast of Mast Brothers. I’ve been a fan of their chocolate bars since they began making them in 2007, so what a treat it was to go behind the scenes at their Brooklyn manufactory, where I saw the care that goes into each stage of operations (cocoa beans are sorted by hand, sea salt is sprinkled by hand onto finished chocolate bars), and where I tasted their chocolate in flowing form, straight out of the grinder, where fairtrade cocoa beans are mixed for 3 days with sugar and nothing else. I also felt the love that everyone at Mast Brothers has for the art of chocolate. Their brewed chocolate drinks at their drinking-chocolate shop a couple of doors down were also phenomenal, as were their chocolate chip cookies, bonbons, and of course chocolate bars.
My mission has always been Uplift Through Chocolate, and it was exciting to experience and taste chocolate love in many innovative forms on my latest trip to New York. For more photos, see #NYCNovember2014 on twitter or Instagram, where I post as @chocolateuplift.
Save the date of next Veteran’s Day weekend, and join me for another set of sweet and chic adventures in the Big Truffle – email me at firstname.lastname@example.org to get on the list.
Macarons have become a popular treat in the US, and perhaps this popularity is at the root of some confusion over what constitutes a macaron with 1 o, versus a macaroon with 2 o’s.
They are indeed 2 different cookies, though both almond-based:
Macaroons (2 o’s) originated in Italy, and are light yet dense cookies covered in coconut and often dipped in chocolate – the best part, right! They’re usually made from egg whites, sugar, and ground almonds.
Macarons (1 o), on the other hand, were popularized in France. They are delicate, meringue-based sandwich cookies made from almond flour, and are usually filled with jam, buttercream, or ganache. They are made in many colors and flavors, including chocolate of course.
Both cookies can be creative and delicious, yet macarons are definitely having a moment. I’ve started a hashtag to differentiate macarons on twitter and instagram: #macaronsnotmacaroons.