Recipe: Chocoholic Cookies

These are cookies which I can claim very little—if any—credit for, since it's basically derived from Nigella Lawson's Totally Chocolate Chocolate Chip Cookies with just a few tweaks for my preferences (most notably using dark brown sugar & extra egg for the added fudginess & chewiness factor, and a splash more vanilla to balance out chocolate's intensity). But they are everything as Nigella promises and are, per her words, "the chocolatiest cookies you will ever come across."

And they are absolutely amazing a few minutes out of the oven, with the cookie in that crumbly, fudgy stage and the chips still molten and gooey.

As an added bonus, these cookies freeze & rebakes easily so that, being the chocolate fiend enthusiast that I am, I can batch freeze them and satisfy that call for cocoa any time I want afterwards.

Dr. Chocolate Appointment: Godiva's "Mooncake" Collection

As far as mooncakes go, I am a through-and-through traditionalist. Ok, I might not like that gritty-as-hell fruitcake-adjacent five-kernel filling, but I definitely appreciate it more than those contemporary "mooncakes" made with gelatinous/mochi skins and filled with ice creams, custards and other faddish shenanigans (I half-expect to see cronut versions injected with cold-pressed juices this year.) I'll take mine with white lotus seed paste & two yolks, to be polished one-quarter at a time, thank you very much.

So when Godiva invited me to try their Mid-Autumn Festival collection of mooncake-shaped bonbons, I disclosed to them my bias towards the classics before they even sent along the box. Nonetheless, I was intrigued by the eclectic flavor offerings in these truffles, which according to their press release is already a hit throughout Asia and making their U.S. debut this year.

When I saw the spec sheet was in the box, I can't help but chuckle at how upbranded these chocolates were. There were mentions of single-origin chocolates and ingredients from seemingly fascinating locales (e.g. Turkish hazelnuts, Australian macadamia praline,) even the box itself is made to be a work of art (and actually, after I finished tasting these with my friends -- one of them took the box home to use as a tray to hold keys and assorted bric-a-bracs.)

As for the chocolates themselves? They were actually quite delicious, definitely tastier & more exotic than the Godivas I've tried years ago. While I did find the fillings formulaic (in general, each bonbon's top layer is a tangy fruit ganache & bottom layer some form of nutty crisp,) I was able to parse out some of the nuances in each truffle. The white mini mooncake did have the faintly pleasant fraise des bois fragrance, and the dark mini mooncake did ring true with the tropical tartness of passionfruit and mango.

For photo purposes, I'm also thrilled none of these are caramel-filled, which would've turned into a runny-sticky mess when I cut them open for the interior shot.

My favorite of the set was actually large mooncake, with its dark chocolate shell encasing a rather sublime combination of pear, redcurrants and citrus. I actually give them props for not going overboard with last one, a common pitfall of many citrus-infused chocolate (even today, I'm very wary of bars, truffles and desserts that have chocolate and orange in the same line.) Having said that, it would be great if future Mid-Autumn collections were more Asian-centric in flavor choices, to pay homage to cultures that actually celebrate this holiday.

And like regular mooncakes -- this collection will cost a pretty penny ($50). But if you know Mid-Autumn celebrating folks who shudder at the thought of lotus & jujube pastes and not really into borderline slimy "ice skins", or are just chocoholics (like me!) in general, this collection may be the classy way to go. Just don't forget a get a paper lantern too!

Godiva's Limited Edition Mid-Autumn Festival Collection is available for sale online & at its California stores through Sept. 19.

Other stories about this collection:
L.A. Times
Mochi Mag
That Food Cray

Dr. Chocolate Appointment: Chuao's Firecracker Bar

I make no excuses for my daily Dr. Chocolate ritual (cheaper than actual therapy - I'd say!) or for my eccentric tastes in chocolate. One of my recurring unusual obsessions are chili-infused dark chocolate bars; I absolutely love the way that intense bittersweet chocolate gives way to chili's heat. Depending on the bar, sometimes it's a warming tingle, other times - a flash of fire. Either way, I love it!

And while I do enjoy many kinds of dark chocolate-chili bars—my regular rotation include Vosges' Red Fire, Moonstruck's Chile Variado and Cost Plus World Market's Chili Lime—my current favorite definitely has to be Chuao's Firecracker Bar (though their Spicy Maya is really good too!) Actually, 'current' makes it sound like some flighty fling when it's really been a years-long affair, ever since I discovered them in truffle form at one of their stores.

What really elevates this one above the other chocolate-chili bars is the inclusion of sea salt and, more notably, mini pop rock candies embedded right in the bar. You can let the bar melt on your tongue for a gentle fizzle, or chew it down for a loud ringing pop (I half-expect to see actual fireworks in my mouth, as if I'm biting into a wintergreen candy). Either way, that release of CO2 is not only fun, but briefly amps up the spice factor of the chipotle chili.

I've since moved onto to try other Chuao bars and flavors, and as tasty as they were (particularly Maple Bacon, Honey Comb and Pop Corn Pop - the last of which also features popping candy) the Firecracker Bar's uniquely delightful & delicious experience definitely has a special place on my tastebuds. Likewise for its more luxurious truffle, which I always make room for when I pick out a bonbon box during my San Diego excursions.

Other reviews of Chuao's Firecracker Bar:

LA Times

YumSugar

Junk Food Guy

Candy Addict

District Chocoholic

Scott Roberts

Photo courtesy of Chuao Chocolatier