Ask A Wench About Chocolate!

Nicola here, with this month's Ask A Wench. It’s US National Choose your Chocolate Day (but that doesn’t mean that the rest of us can’t join in, right?) So here on the Wenches, we decided to chat about our relationship with chocolate. Is it a love story or a break up story? How long have we known chocolate for and how has our relationship with chocolate developed? 

Christina: I can’t remember a time when I didn’t know what chocolate was – it’s my main vice, the one thing I don’t think I could give up! As a child, I remember eating something called ‘Guldnougat’, which was basically a chocolate bar that was a mixture of milk chocolate and hazelnut paste (this is usually called Gianduja in the UK). It was incredibly messy to eat as it tended to melt when clutched in a small warm hand, but I adored it. Swedish chocolate on the whole is delicious, especially anything made by the most famous brand Marabou. Personally, I prefer the types without anything added other than nuts, but they have just about every flavour under the sun.

I used to help my grandmother make homemade sweets for Christmas, which involved lots of cooking chocolate. This gave me a taste for the darker varieties as well and when I moved to the UK I discovered Cadbury’s Bourneville, which is now my absolute favourite. It is not at all bitter and just melts in your mouth. If I have to choose other chocolates, I’d go for Ferrero Rocher (the one made with milk chocolate and hazelnuts) or a Swiss bar called Ragusa, again with hazelnuts (hmm, I see a theme emerging here!). I would say my relationship with chocolate runs very smoothly indeed, apart from the fact that I can’t stop eating the stuff …

Anne here. My earliest memories of chocolate are not particularly happy ones. We didn't have much chocolate in the house when I was small, but whenever we visited my maternal grandmother, it was a given that we would definitely have some chocolate. But we didn't look forward to it! You see, Nana had some set-in-concrete ideas about what growing children needed, and one of those things was a regular dose of cod-liver oil. Shortly after we arrived for a visit, she would dose us with a large spoonful of vile-tasting cod-liver oil — there was no getting out of it. While we were still shuddering from the horrible fishy taste, she would then reward us with chocolate — one small square of Cadbury's milk chocolate. No more, no less.

Now, I love Cadbury's chocolate, but to this day I cannot taste their plain milk chocolate without getting an aftertaste of cod-liver oil. Happily, chocolate with nuts in it doesn't have the same effect, so for me almond chocolate, or hazelnut chocolate — milk or dark — is always delicious.

Many years ago I started making my own chocolates, using couverture chocolate, and making my own mixtures — a touch of orange or peppermint, home-made caramel, or some nuts (freshly roasted almonds was my favorite) — mainly to give as gifts. I especially enjoyed making them for Christmas gifts. I also used to make little cellophane-wrapped parcels of seasonally decorated chocolates to hang on the Christmas tree — white chocolate with Christmas designs picked out in colour. They were fiddly to make, but fun, and people loved getting them. I did it for years, but then the shop where I used to buy the couverture chocolate closed, and I stopped making them. Recently, when I was packing up to move house, I discovered a forgotten box of chocolate moulds at the back of the pantry. These days it's easy to order couverture chocolate on-line, so I might just get inspired again. Who knows? In the meantime, I often dip strawberries (or cherries) in chocolate to take as a small dinner-party gift.

Mary Jo here: I have a grave confession to make: even though it's almost mandatory for romance writers to be chocoholics, I am not one.  Mind you, I like chocolate just fine, but if I'm at a nice restaurant and look at the listed desserts. I'll skip the chocolate lava cake and dive on the berry shortcake.  (I once read that there are four basic types of dessert lovers.  I think categories 1 and 2 are something like cakes and pudding, but category 3 was chocolate and 4 was fruit.  I will stand my ground with my peach tart.) 

 If someone gives me a gift of chocolates, it's apt to sit in the refrigerator untouched for months, but there are chocolate things I've consumed with great joy.  Like Christina, I prefer dark chocolate--milk chocolate is too sweet and rather undistinguished.  A really great truffle is a thing of beauty and a joy for about five minutes.  (I'll eat it slowly. <G>)

There is also the magnificent chocolate mousse-is cake that we shared in a coffee shop in the center of Tallin, Estonia. A lovely guide was showing us the historic district and we stopped at the shop and got coffee and a piece of the Fat Margaret Cake.  Believe me, if Margaret ate that every day, she would definitely be hefty!

 But if I were to pick my truly favorite chocolates, they would be from Kirschmayr a beloved European chocolate shop near me.  Around Christmas, the lines can be out the door. (To be fair, it's quite a small shop, but still.)  I love, love, LOVE their dark chocolate covered hazelnuts, which are AMAZING! (Christina, are you listening? <G>)

 The moral of the story is that one doesn't have to be a chocoholic to appreciate good chocolate!  The image below is of the centerpiece of a Viking Sky evening chocolate extravaganza. Note the nautical theme. <G>  I couldn't resist taking a picture but did not eat any of the chocolate.

Nicola: The only childhood memories of chocolate that I have relate to a huge Easter egg I received one year. It was in a green box, wrapped in green foil and full of individual chocolates of all sorts. I was completely overwhelmed by the magnificence of it and I suspect my mother rationed out the pieces to me very carefully because I do remember that by the time it was finished the chocolate had developed that a whitish “sugar bloom” that I thought came from old age!

A few years ago I went through a white chocolate phase, especially Marks & Spencer Mountain Bars and white Toblerone. Chocolate purists will tell you that white chocolate isn’t real chocolate because it doesn’t contain any cocoa particles. It’s made of cocoa butter mixed with sugar and vanilla. Which sounded pretty good to me! Whatever, I had to give it up for health reasons so now I restrict myself to a truffle on special occasions, which tastes all the better because I relish it even more than I used to do.

Andrea: My mother is Swiss, so I’m pretty sure that I have a chocolate gene . . . surely that would explain why chocolate in any form seems to be the perfect medicine for anything that ails me. As a child, I remember Swiss relatives bringing wonderful boxes of colorfully wrapped bite-sized chocolates when they came to visit. The wrappers were beautiful scenes of the mountains and lakes. They left a real impression for while I love brownies, cakes and pretty much any confection made with Cacao Theobroma, my first love is a Swiss chocolate bar. Lindt are excellent, but my absolute favorite is Frigor by Cailler, which has a hazelnut/almond filling that is to die for. (Alas, it’s hard to find outside of Switzerland.) P.S. My editorial assistants know that whenever I’m struggling with the WIP, feeding me a bit of chocolate will always inspire the inner Muse to get to work.

Susan:

My relationship with chocolate is long, meaningful, and probably forever, though chocolate and I haven't always gotten along. We've had our ups and downs as in any good and growing relationship. As a kid, I didn't love chocolate, especially the dark sort--that was for grown-ups, I thought, and it did not appeal. When I grew up, I soon discovered why people love chocolate, why it holds a place in their hearts, in their cupboards, and in modern culture. This wonderful little comfort food, transformed in countless ways, can gently boost a sense of happiness and well-being. My brain figured it out before I did--theobromine, serotonin, dopamine, a little bit of caffeine, other stuff--all good. My brain said yeah, we need more of this excellent therapy. Especially the dark stuff. And so I came to love, love, love chocolate, the darker the better. I began to educate myself and explore the vast range of really, really good chocolate available, along with a continuing appreciation for what in our house we call "cheap choc," universally loved by most everyone. Any choc is good choc.

And chocolate educated me, giving me a fun angle for a book. My novel, Keeping Kate, set in 18th c. Jacobite Scotland, features a Scottish hero with a family-run chocolate business in Edinburgh. Lovely fun to research--though I would not love Aztec chocolate! Bitter stuff straight from the cacao bean, no sweet, no dairy, and plenty of hot peppers, chugged down as a thick, burning ceremonial liquid often followed by sacrifice or some other unpleasant experience. No thank you. 

There's always a good supply of fabulous choc and cheap choc in our pantry. Usually, I'll have just a small piece, two at the most, and be happy with that (in contrast to the Guys in my family, who can eat the stuff by huge handfuls) -- and I sometimes refer to chocolate as my only medication. So far, knock wood, it is! 

Now it's over to you! What sort of relationship do you have with chocolate? Any ups and downs or has the course of chocolate run smoothly for you? On choose your chocolate day, please tell us your favourites!

Comments

[Mary T]

Wow, first cookies and now chocolate!

I do like chocolate, but I'm not a fanatic. Given a choice, chocolate is seldom my first choice. I'm more of a pie or cookie girl. I'm not a real big sweet eater - I prefer my carbs in the form of pasta (smile). But I do admit that in the winter I do enjoying an afternoon treat of a cup of hot tea with a piece or two of good chocolate.

[Lil Marek]

I'm with Mary Jo. I don't dislike chocolate, but it's never my first choice. I go for citrus flavors or other fruits every time.

That said, my favorite chocolates are dark or bittersweet. My mother used to make a white cake with bittersweet chocolate frosting that I absolutely loved.

[Nicola Cornick]

We're really rolling out the sweet stuff at the moment aren't we, Mary! I love a bit of chocolate with a cup of tea too - very warming in winter (and great the rest of the year as well!)

[Nicola Cornick]

Lil, my mouth is watering at the description of your mother's cake! What a fabulous combination of flavours.

[Misti]

Ok - I will never choose another flavor if I have something chocolate to pick from. I do like flavors other than chocolate but that's my first love. I'm not a fan of baked fruit in general so I don't eat a lot of fruit pie or fruit desserts. If cake isn't chocolate I can easily pass on it, and plain vanilla ice cream is an absolute no.

I like my chocolate foreign and dark. Guess what I mostly bring home when I travel to Europe? :)

[Marsha]

I take after my grandmother in strongly preferring dark chocolate.
My first trip to Italy was Turin, on business. Beforehand I researched the city. Discovered that Turin is where bicerin originated, a drink a local chocolate maker sells. Bicerine is a mug with a dollop of liquid chocolate, a shot of espresso, and a float of cold cream. Sipping it, you get a thread of chocolate through the bitter espresso and cold cream. Anyway, so after work in Turin one day I went to Caffe alla Bicerin. They were surprised to see a tourist and asked how I knew about them. My tale earned me a tour of the kitchens. As the place has been in operation for over 250 years, it was interesting. Especially reading the who's who of historic patrons (crowned geads, literati, artists, etc).

[Marsha]

I will frequently go with the fruit option if the chocolate choices aren't just right. Too sweet or just overloaded is not my thing.

[Patricia Franzino]

Growing up and now, I enjoy dark chocolate with coconut in all forms. I still enjoy Mounds. Lately, I've been munching on Bark Thins, a dark chocolate, coconut and almond snack.

I still enjoy Cadbury Caramello. Sometimes, I'll get a bag of mini chocolate snacks that have Twix, Snickers, Three Musketeers, Milky Way.

If I feel like spending more money on specialty chocolate, I go to Seroogys.com, a chocolate company in Wisconsin making chocolate confections since 1899.

Everything they make is wonderful from Chocolate Meltaways, Assorted boxes, and something I haven't tried, "Puffs of Sponge Candy." All candy is covered with whatever kind of chocolate you want, milk, dark, or assorted.

Beyond candy, I also like chocolate cheesecake, chocolate mousse cake, Sara Beth Chocolate Pudding, brownies, chocolate chip cookies with walnuts.

The list goes on.

[Anne Gracie]

Ooh, Marsha, I'm going to have to try Bicerin. It sounds delicious. How lovely that you were able to go to that Caffe and even better that they gave you a tour.

[Binnie Syril Braunstein]

I have to agree with Mary Jo. When it comes to dessert, I'd much prefer one with fruit. I definitely don't care for chocolate lava cake oozing on the plate. On the other hand, when it comes to bar chocolate, my favorite would be Hershey's Symphony with toffee chips. In general, I love any kind of chocolate that is laced with coffee flavor. In fact, a chocolate mousse cake with mocha icing and filling would suit me to a T. The best piece of individual chocolate I ever had was from a box of chocolates from France. It was laced with finely ground nuts and the chew was delicious. And then there was that segmented chocolate bar that I bought on my last day in Montreal. I learned that since I was going home to the US by train and the chocolate contained alcohol, I would have to eat the candy before we reached the US boarder or it would be confiscated. I chewed very fast.

[Nicola Cornick]

Yum! I love the idea of the chocolate souvenirs from your trips to Europe, Misti!

[Nicola Cornick]

How completely fabulous to get a tour of the Caffe Alla Bicerin, Marsha! And I adore the sound of the Bicerine; must ask for that when I visit Turin later this year. Thank you!

[Nicola Cornick]

I'm discovering so many new possibilities to try. Bark thins sounds absolutely delicious and right up my street. Specialist chocolate makers are a joy. And what amazing puddings!

[Nicola Cornick]

LOL on having to eat all the chocolate before you reached the border because of the alcohol! That's a great story. Mentioning toffee chips reminded me of how much I like caramel with my chocolate...

[Karin]

I grew up mainly with German and Austrian fruit kuchens of all types-apple, peach, plum, apricot, on sort of a shortbread crust, and I still do love them, but somewhere along the way(probably thanks to Halloween trick-or-treating) I developed a love for chocolate, especially in combination with nuts, as in brownies or chocolate chip cookies. I will eat the dark chocolate if it's in a cookie or coating some marzipan, but for straight eating I prefer milk chocolate.
At the moment, my favorite is the thick chocolate bars sold at Aldi, the discount grocery chain. They are made in Germany, absolutely loaded with whole hazelnuts, and surprisingly good and inexpensive. Before I discovered them, I would usually go for Lindt, Ghirardelli, or Cadbury.

[Constance]

Chocolate is wonderful, but chocolate with caramel is better, and chocolate with caramel and nuts is the best of all! Either milk or dark chocolate will do in that situation. We are lucky to have a generations old family-owned chocolatier called Stowaway Sweets in our town. They make the chocolates in the basement of the house, sell them on the ground floor, and live upstairs. A perfect life, no? They make a famous chocolate (beloved by Katherine Hepburn, it is said) called a meltaway, which is a truffle-like center covered in either dark or milk chocolate. But their chocolate caramels are the best of all chocolates, and, believe me, I’ve tasted a lot of chocolates! The problem is that I cannot have them in the house because I will eat them all in a very short period of time. So, I will sometimes walk by the shop on my daily stroll, stop in and purchase a maximum of three piece XD s, and try very hard to have at least one of them left when I get home.

[Annette N]

Y'all should be ashamed. I have read this and zipped over to get a few of the Hershey's kisses I have stashed away....I like chocolate, but actually I have never met a grain of sugar I did not love...pretty much any pie, cake, cookie, etc will do.

Y'all take care and excuse me while I enjoy.

[Kareni]

I am somewhat parsimonious with the word 'love' and tend to use it sparingly on non-living things. That said, I LOVE chocolate. My first recollection of chocolate is of huge chocolate bunnies that we received from a family friend when we lived in Australia. While I will eat Hershey's chocolate, my favorites lean more toward Lindt and Cadbury. I'll also eat dark chocolate, but I favor milk. Additions such as mint, orange, coconut, and more are fine with me. Thank you for this drool worthy post!

[Michelle H]

Okay Y'all, now I'm desperate for some chocolate. Groan. I've been dieting (successfully) for the past year and have given up keeping eating chocolate on hand all the time. But before that I liked keeping a bar of ChocoLove Salted Dark Chocolate With Almonds on hand. I had to get Hubby a couple of different flavors or he'd raid mine. I could easily manage two little squares and not touch the rest for days and days, but he'd gobble the entire bar in one sitting. That was before the diet. I just don't dare now. My chocolate fix these days is Halo Top Chocolate Ice Cream. Pretty darn good. I haven't gotten over craving chocolate, I'd weep over a piece of chocolate cake with chocolate frosting just about now. There's still one choc candy I miss but won't die if I don't get it anymore and that is Baci. Hard to find locally, but when I did find it I'd savor the things so long they would spoil.

However, I'm also a lemon fiend. Lemon anything, except candy. Just saying, Mary Jo.

I'm going to be 69 next month, so I've had a long history of chocolate eating from 'cheap choc' for years to the increasing desire for darker and darker stuff my boss introduced to us. All of a sudden I could no longer stand anything sweet when I had been addicted to peanut M&Ms for years.

It'll probably drive me nuts but I've got to read Keeping Kate.

[Janice J.]

I've never been in a See's Candies store that I didn't like. I think they make the best chocolates in the world - and they are fresh! But since I'm not supposed to eat sugar anymore I try not to go by there often. I will say that their sugar free options are quite good and taste like real food.

My mother was a registered nurse in Salt Lake City before she married, and travelling baseball teams used to come through there. One such player was injured and she nursed him in the hospital. His mom was a candy maker named Mary See. He asked my mom out but she declined; the nurses were discouraged from dating patients. I came that close to being born the chocolate heiress.

Warren Buffet owns the See's Candies chain now. He has elected to raise prises rather than cut quality or quantity. I salute his integrity :)

[Kareni]

What a neat story about your mother, Janice! (I am a fan of See's, too.)

[Anne H.]

I would definitely choose chocolate over any other dessert. My earliest memories of chocolate are large candy-filled bunnies at Easter (which my father always generously offered to help eat), and also Terry's chocolate oranges at Christmas. My choice of cake for my birthday was always chocolate, with chocolate icing. My mother always baked it, and my father always decorated it with motifs reflecting my interests at the time - up to and including my 18th birthday, which he decorated with flags and 'vote {name of political party that I supported at the time}.' He continued the decorating tradition for my daughter until his death, although I baked the cake by that time - also chocolate.
I still enjoy Terry's chocolate oranges, which are available year round now, as well as both commercially available chocolate bars like Aero and Lindt, and artisan chocolates from a local chocolatier owned by a Belgian family.

[Nicola Cornick]

Thank you for reminding me about kuchen, Karin! My mother loved them,especially the apple ones. A memory of childhood!

[Nicola Cornick]

LOL, Constance, I do agree on the chocolate/caramel and nuts combination! How fabulous to have a proper chocolatier in your town.

[Nicola Cornick]

Haha! It's hard to read this and resist! I've just eaten a piece of baklava... Enjoy!

[Nicola Cornick]

Love the idea of a huge chocolate bunny, Kareni! And thank you for mentioning the additions - a chocolate orange is a favourite in this house!

[Nicola Cornick]

So sorry to mention chocolate when you are doing so well on your diet, Michelle. Even so, I hope you enjoy reading Keeping Kate!

[Nicola Cornick]

LOL, Janice, on being a chocolate heiress! I'd love to taste some See's Candies. They sound amazing.

[Nicola Cornick]

What a wonderful story about your parents creating those lovely birthday cakes, Anne! It's good to meet another chocolate orange fan as well.

[Janice J.]

I love Easter decorations. One of the decorated eggs from See's was always a part of our Easter celebration. Nowadays they only do more modestly sized eggs, but back in the day they did eggs weighing a pound or more with nut fudge interiors covered by a thick chocolate layer and hand-decorated with bunnies and chicks and ruffled trim. Dinosaur eggs :) One year my parents gave me one of their panoramic sugar eggs and I was so disappointed because though it was very pretty, I couldn't eat it.

We also went in for baskets for everybody with multiple chocolate bunnies and lots of jelly bean eggs. Easter Dinner would be a ham, and dessert was a cake mix cake with lots of frosting and more jelly beans on top.

It was a lot of candy (my mother's people had strictures against cigarettes and caffeine, but none at all against sugar) and it was supposed to last for weeks, and maybe sometimes it did :)

"Easter" has always existed - before it was Easter, it was a spring celebration of rebirth and new life. The ancient Egyptians didn't have sugar :) - so they would give their children painted wooden eggs for toys and explain where babies came from.

[Nicola Cornick]

Thank you for sharing about the painted wooden eggs, Janice. It's interesting that chocolate has taken over Easter to a degree And those eggs from Sees! Dinosaur sized chocolate eggs! Wow. I'd forgotten about sugar eggs until you mentioned them too.