Chocolatasm: Light Touch, Strong Success

by Valerie Beck, Chocolate Expert and Chocolate Broker

Artisan chocolate by Chocolatasm
Artisan chocolate by Chocolatasm

As soon as I saw the chocolates by Chocolatasm on Instagram, I knew they were something special. When I tasted them, I was impressed with their exquisite subtlety and delicate yet impactful flavor combinations. And when I spoke with the chocolatier behind the brand, I knew he was a true professional.

Sweet innovation
Sweet innovation

Chef/chocolatier Paul Kearins was born in London, worked as a pastry chef and chocolatier in Amsterdam, and now lives and creates in Blue Ridge, Georgia.

When I asked him how he develops his unique flavor combinations such as white chocolate with lime and muscovado sugar, or milk chocolate with honey and blueberries, or dark chocolate with lemon and Ethopian coffee, he told me that ever since childhood he’s had the ability to remember smells and to combine them in his mind with other smells.

His olfactory creativity plus his skills as a professional chef and chocolatier come together magnificently in his brand Chocolatasm.

Light touch, big impact
Light touch, big impact

To taste Chef Paul’s delicious creations is to experience a gentle and pure poetry of chocolate and other flavors. His chocolate doesn’t overwhelm, it delights. Chocolatasm is available at beloved upscale lunch spot and market Foodease inside Chicago’s Water Tower Place (a popular Chicago Chocolate Tours spot back when I operated the original Chocolate Tours as founder/CEO), and I’m thrilled to have brokered the relationship between such a special brand of artisan chocolate, and such a fabulous seller of artisan foods.

On the shelf at Foodease in Chicago
On the shelf at Foodease in Chicago
Before they got to the shelf at Foodease: in the kitchen at Chocolatasm
Before they got to the shelf at Foodease: in the kitchen at Chocolatasm
Valentine's Day every day
Valentine’s Day every day

For a peek behind the scenes, enjoy this Chocolatasm video.

Keep eating chocolate!

Come see me on Instagram too! Your friend in chocolate,

Valerie

Valerie Beck, The Chocolate Queen

CEO/Founder Chocolate Uplift

www.valeriebeckchocolateuplift.com

chocolateuplift@gmail.com

Social media: @chocolateuplift

Dessert for Dinner: 1 Night, 7 Desserts

Dessert for Dinner: 1 Night, 7 Desserts

By Valerie Beck, founder of Chicago Chocolate Tours – rebranding to Chocolate Uplift chocolate services

Have you ever had dessert for dinner?

How about 7 desserts for dinner?

I’m excited to tell you about an evening of pastry paradise at top-rated NoMI restaurant at the elegant Park Hyatt Chicago last month. Star pastry chef Meg Galus generously invited 6 of her pastry chef pals from other Chicago restaurants to join her in creating exquisite dinner courses made of scrumptious desserts! The event – part of the Park Hyatt Masters of Food and Wine series – was called “Dessert Degustation,” and it was magnificent. Thank you to NoMI and Chef Meg for the invitation!

With Chef Meg of NoMI some months earlier at her chocolate Mother's Day pop-up
With Chef Meg of NoMI some months earlier at her chocolate Mother’s Day pop-up

Here are the delicious details:

I brought my mother (chocolate mania runs in our family!), and joined around 20 other dessert lovers at NoMI. After a delightful appetizer reception with savory hors-d’oevres and a lovely cider, Chef Meg greeted us warmly. She is incredibly talented, hard-working, and innovative. I loved chatting with her at the chocolate pop-up she’d created at the Park Hyatt for Mother’s Day, and was excited to see what she’d been up to recently.

I’ll admit that when I saw the elegantly printed Dessert Degustation menu, I was surprised at the lack of chocolate. I’ve always said that dessert without chocolate isn’t dessert – it’s salad! For example, what does my family do with perfectly good apple pie at the holidays? We pour chocolate sauce on it, naturally! Chef Meg mentioned too that she was surprised at the general absence of chocolate when the other chefs told her in advance what they were going to create. Her plan was to let the other chefs send in their ideas first, and then she would fill in any gaps. The gap was chocolate (I know: still shocking!) and she filled it in magnificently.

Dessert Degustation
Dessert Degustation

Of course, each dessert was delicious, chocolate or no. The chefs were amazing, and thoughtful, and creative, and it was a pleasure to hear each of them describe their dessert-as-dinner creations. Plus, each dessert was paired with wine, and the sommelier was there to answer any questions about the beautifully-matched choices.

My 3 favorite desserts of the evening, in order of presentation, were:

1. Grapefruit Meringata by Amanda Rockman of Nico Osteria

Grapefruit Meringata
Grapefruit Meringata

This course consisted of grapefruit sorbet, white chocolate, basil, and Turkish delight. It was light and airy, with just the right balance of sweet and tart. Is white chocolate really chocolate? That’s a topic for a separate blog post (short answer: yes, if it’s premium white chocolate made from real cocoa butter as this was; no if it’s commercial white chocolate made from an oil and chemical concoction). This dessert-as-dinner course was so refreshing it could have been dessert-as-breakfast!

2. Chocolate Mont Blanc Tart by Meg Galus of NoMI

Chocolate Mont Blanc Tart
Chocolate Mont Blanc Tart

Chef Meg’s dessert was the delicious and gorgeous grand finale, and provided the first milk or dark chocolate all evening. It was worth the wait! Her dessert was composed of milk chocolate cremeux, chestnut-rum mousseline, and Tahitian vanilla, topped with edible gold leaf. The chocolate-chestnut combination was pure autumnal genius, and the dessert was rich, flavorful, and satisfying. Did I finish each of the desserts that evening? No, because when tasting professionally I’ll often have just one bite to taste, and one more bite to develop. Then, if I want to eat more of the item personally instead of professionally, I may do so. Did I eat this particular dessert personally after tasting it professionally? Absolutely!

3. Chocolate Pumpkin Nut Macaron by Toni Roberts of The Wit

Chocolate Hazelnut Peanut Macaron
Chocolate Pumpkin Nut Macaron

What comes after the grand finale? The thoughtful take-home dessert! This mega-sized macaron-shaped dessert was filled with a pumpkin caramel hazelnut center, coated in chocolate, and presented on a bed of gold-leafed crushed peanuts. I sliced it open to a cross-section and plated it so that you can see all of the elements. Did I then eat the entire fun and delicious super-cookie? One guess!

Chocolate wisdom
Chocolate wisdom

At the end of the evening, we also received a delightful chocolate-themed mug filled with Chef Meg’s housemade hot chocolate mix and marshmallows. When I sampled a bit of the mix dry, it was so delicious and luxurious that I could have eaten the entire bag dry, without adding water! (I like my hot chocolate with water, though you could certainly have blended this mix with milk, almond milk, etc.) My mother loved the hot chocolate – and the rest of the Dessert Degustation – too, and commented that the evening provided something for everyone.

There’s something for you too, because the Park Hyatt, NoMI, and Chef Meg are always creating something new and delicious. Check out their schedule of Masters events here, and for details on their Sugar and Spice holiday chocolate pop-up click here.

Park Hyatt Chicago
Park Hyatt Chicago

See you next time, and keep eating – and drinking – chocolate!