Chocolate to Die For, February 17
What’s on your culinary bucket list? If you consult Food and Wine Magazine‘s “100 Things to Taste in America” it might include at least one spicy Azteca Aphrodisia truffle by Kristen Hard. She’s one of the few U.S. “bean to bar” chocolatiers serious about crafting confections with a taste for environmental responsibility. She hand-makes small batches of dark and decadent desserts in her own Cacao Laboratoire, using organic cocoa beans sourced directly from farmers and co-op partners. Conde Naste Traveler calls her Cacao Atlanta Chocolate Co a “jewel box of a chocolate boutique, and if you’ve ever tasted Hard’s Italian Cowboy (Illy espresso and Woodford Reserve bourbon) you know why. For the unindoctrinated, Hard is collaborating with For Foods Sake supper club to introduce a select audience to the crafting, flavor profiles and genetic heritage of chocolate (and wine too!) on February 17 at Pod to Chocolate. (shhh… as always, the location is secret). If you miss it (remember the bucket list) check out Cacoa Atlanta in Inman Park at 312 C North Highland avenue, and look for Hard’s eagerly-awaited second boutique at 2815 Peachtree Road NE in Buckhead.
TEMPERING CHOCOLATE THE LAZY WAY: 3 EASY STEPS
1. Measure — Coarsely chop dark chocolate and put two-thirds of it in a glass bowl.
2. Melt — Microwave in 30-second bursts until almost melted (115°F).
3. Cool — Add the remaining chocolate; stir until melted and cooled to 88°F. Enjoy!