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MACARONS AT LA TULIPE DESSERTS
Imagine expensive jewelry that you can actually
eat. These stunning, gem-like treats span the entire color spectrum and are filled with bright, natural fla- vors that include green apple, chocolate raspberry, citron, sour cherry, pistachio, caramel, fig, strawber- ry balsamic, vodka lime, and cassis. $1.75 per maca- ron; $33 for a box of 20; La Tulipe Desserts, Mount Kisco (914) 242-4555; latulipedesserts.com
MO’S BACON BAR BY VOSGES HAUT-CHOCOLAT
There you are dithering about what might taste delicious... Something salty? Something sweet? Or how about something with bacon? The warped minds at Vosges have got you covered with this milk chocolate bar that offers the pronounced flavor of hickory- smoked bacon with a touch of alder- wood-smoked salt. Bingo. $7.99 for a 3-ounce bar; Tarry Market, Port Chester (914) 253-5680; tarrymarket.com
RUSTY TOOLS BY SLITTI
This carefully wrought tool set with lifelike rust is perfect for the self-styled handyman who prefers to sit on the sofa with a box of chocolate watching This Old House reruns. Look for a realistic chocolate wrench, pliers, nuts, and bolts, etc., from Slitti Cioccolato & Caffè, the landmark Tuscan chocolatier. $34.99; Tarry Market, Port Chester
(914) 253-5680; tarrymarket.com
CACAO PRIETO BARK
As befits Blue Hill at Stone Barns, icon of sustain-
able food practices, these Brooklyn-made barks use organic cacao beans grown at a 100-year-old organic family farm in the Dominican Republic. The source, Coralina Farms, is also a locus for long-ranging experiments in self-sustainable and organic farming methods and is the repository and preservation center for Dominican cacao biodiversity. The barks, which come in cashew/cranberry and hazelnut/raisin, are avail- able at Blue Hill Café. $10 per 3.9-ounce bar; Blue Hill Café Pocantico Hills (914) 366- 9600 x 230; bluehillfarm.com
OMANHENE TRUFFLES AT CHOCOLATE LAB
Chef François Kwaku-Dongo, ex-Spago chef and now head of eleven14 Kitchen at The J House Greenwich hotel, once toiled on an African cacao plantation but was too poor to have ever tasted chocolate. Now,
he heads up his own kitchen—complete with its own chocolate shop/café. He sources only cacao from Ghana through (self-described “beyond fair trade”)
The Omanhene Cocoa Bean Company, of which he is director of culinary services. Look for ganache fillings flavored with honey, cocoa, caramel, and green tea infu- sions. $13 for a 5 ounce bag of truffles; Chocolate Lab (located inside The J House Greewich), Greenwich, CT (203) 698-6999; choc-lab.com
Macarons Photo by Maarten Steenman
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