This Month's Featured Chocolatier - February 2012
Please Note: Although we will make every attempt to ship the products listed, occasionally we may need to substitute them with equally outstanding chocolates. If you strongly desire to receive those listed, please contact us at 800-625-8238 so that we may note your account accordingly.
(The product descriptions below are excerpts from our monthly newsletter. Click here to view it in its entirety.)
Chocolate Potpourri—Delicious Decadence
The Gourmet Chocolate of the Month Club is proud to bring you – from our heart to yours this Valentine’s Day – a line of chocolate truffles and Chicago toffees handmade for you, with love, by Chocolate Potpourri. Two generations of the Gordon family invite you to indulge in their passion for chocolate.
Marsha Gordon (“Mom”) began making classic European confections in her home 30 years ago. The Gordons were a "cooking family," according to her son Richard Gordon, now president of the company. They were all passionate about food. Mrs. Gordon was the baker, and Dr. Gordon (“Dad”), a local dentist, was the cook. Quite accomplished in the kitchen, the Gordons became friends with local chefs, who encouraged their endeavors, and soon they started winning local cooking competitions. Mrs. Gordon's first creation was toffee. As she perfected her recipe, Mrs. Gordon made so much toffee that the family couldn’t eat it all. Here’s where Dad came in: he gave it away in tins to customers of his. Richard remembers that among his first sweet creations was the No-Cook Pecan Log from the label of the Caro Syrup bottle. He also enjoyed making caramels and taffy.
Today, Chocolate Potpourri continues the tradition—producing the rich flavors and textures of Mrs. Gordon's original recipes. Still family-owned and operated in Glenview, Illinois, Chocolate Potpourri creates chocolates with exciting new tastes that reflect current interests in intense and exotic flavors. Mrs. Gordon still works in the company running the retail store, and, in addition to maintaining his dental practice, Dr. Gordon enjoys making local deliveries. Chocolate Potpourri continues to expand into new product lines, keeping this company vital and growing. The truffles you are about to enjoy, their specialty, are featured in high-end boutiques and luxury hotels around the country.
Our selection for you this month is Chocolate Potpourri's beautiful golden double-decker box of delights. Included in the top layer of your box are sixteen handmade, fresh crème dark, milk, and white chocolate truffles with a variety of delicious fillings. You’ll also find four "dunkers" (Oreo cookies dipped in chocolate). Selections may include the following favorites:
* maple walnut
* coconut
* pistachio
* grand marnier
* raspberry
* black cherry
* apricot
* dark orange
* vanilla bourbon
* espresso
* amaretto
* bavarian crème
* caramel
* champagne
* mocha
* port wine
* praline
* white almond
Note the artistry of the truffles. The velvety ganache is skillfully balanced with classic and exotic flavorings using all natural ingredients. Since these delicacies from Chocolate Potpourri are fresh crème truffles, it is recommended that they be consumed within two weeks of delivery—unlikely to be a problem for the true chocolate lovers!
The bottom layer of your golden box contains ten ounces of Chicago toffee, one of Chocolate Potpourri's signature items. This slowly cooked buttery toffee is covered with creamy milk chocolate, walnuts, and pecans, all made to melt in your mouth. This toffee recipe is the very one Mrs. Gordon perfected 30 years ago.
Though Chocolate Potpourri is still a relatively young company (and still very small, employing only 10 full-time people), it has already distinguished itself by producing award-winning products. Awards include:
- Gold Medal & Best of Show, 1985, American Culinary Federation
- Gold Medal & Best of Show, 1985, Capital Chefs Association
- Two Gold Medals, 1990, Silver Medal, 1993, International Association of Chocolatiers
- Media Choice Award, Best Truffle, Chicago Chocolate Dessert Special
- Editor's Choice, February 1995, Bon Appetit Magazine
- Retail Confectioners International:
--- Candy Making Innovation, 1996 & 1997
--- Best New Product, 1997
--- Michael Gordon, Certified Master Chocolatier, 2003
--- Richard Gordon, Certified Master Confectioner, 2003
