Past Newsletters
Vol 5 No 3

In Pursuit of Chocolate

Celebrate Spring ' Eat Chocolate!!

Whether or not you’re Irish, St. Patrick must be smiling on ya, ‘cause In Pursuit of Chocolate has ensured that you will be lucky this month by shipping you a mouthwatering selection from an outstanding Chocolatier! The New York Times has referred to Lake Champlain Chocolate as the creator of “some of the best chocolate in the country,” and they were awarded the prestigious Epicurean Award for Top Choice Chocolates by the American Institute of Wine & Food, among many other awards.

It is with pride that In Pursuit of Chocolate brings you this sumptuous parade of chocolates, which impress the palates of even the most particular gourmands. One of the unique rudiments that characterize Lake Champlain Chocolate is their creative use of the wonderful natural flavors of Vermont. They meld the richness of pure Belgian Callebaut chocolate with the sweetness of Vermont cream and butter, and velvety smooth ganache blended with characteristic Vermont flavors. These delectable passports to Chocolate Heaven truly represent the memorable moods and unique flavorings of Vermont. All of their chocolates are made in small batches to ensure except-ional freshness and poured into specially designed molds. These luscious jewels are sure to sweep you away!

Your collection includes fifteen delicious chocolates, and a five-course sampling of exotic truffles. Prepare for a carnival of flavors, including the original Chocolates of Vermont flavors, Raspberry Cream, Hazelnut Praline, and heavenly Pistachio Cream. As if that weren’t exhilarating enough, the chocolate guru’s at Lake Champlain have created Champagne, French Roast, Vanilla Malt, Special Dark, and White Raspberry ganache for your truffles. You’ll be satisfied long after the last scrumptious morsel is gone!

Founded On A Dare

Sometimes necessity gives birth to great things, as it did with the creation of Vermont’s Lake Chaplain Chocolate Company. It all started 20 years ago with Jim Lampman, owner of Burlington’s acclaimed Ice House Restaurant. As the story goes, Jim used to purchase expensive boxes of chocolates as gifts for his staff. One day, his pastry chef, a man of impeccable culinary taste, took him aside after receiving one too many boxes. “These chocolates are terrible,” he confessed. “All right, you do better!” Jim challenged. Shortly thereafter, Jim was presented with the finest chocolates he had ever tasted! Not long after, the Ice House Restaurant began serving hand-rolled, distinctively flavored truffles to their appreciative restaurant patrons. The response was so unbelievably overwhelming that there was nothing left to do but establish an upscale confection business. Although their products were intended only for wholesale customers, and the business was located in a little alley, somehow retail customers found them and began knocking on the door. (One may envision scenes from the movie, Chocolat with Juliette Binoche and Johnny Depp.) As happens with greatness, word of mouth about the heavenly chocolates spread like wildfire, and eventually, Jim sold his restaurant and devoted his full attention to the new business! Today, the growing team of 80 continues to uphold the highest standards of chocolate making. By the way, Easter, Mardi Gras, and celebrations of Spring are hop-ping right around the corner. Why not enrich the lives of your fam-ily members by sending them one of our other five gourmet clubs of the month. Or launch a “Spring Into Action” incentive program that builds confidence, loyalty, and productivity by rewarding your employees over and over again with gourmet luxuries. Call 800-625.8238 for more information. And visit www.monthlyclubs.com to find International wines to complement your chocolates, handcrafted cheeses from all over the world to complement the wines, microbrewed beers to complement the cheeses (it’s the latest trend – microbrews with specialty cheeses), gracious seasonal bouquets, and premium cigars.

 

A Few Morsels About Vermont

As it happens with language, Les verts monts became Verts Mont, and finally Vermont. Montpelier, the name of state capital comes from the French word montpelier, which means the “naked mountain.”

In 1763, England was granted the Vermont territory via the Treaty of Paris, which ended the French and Indian war. Ethan Allen and com-pany soon moved in and ended all land ownership disputes with New York and New Hampshire. Before joining the United States in 1791 as its fourteenth state, Vermont remained an independent republic, and to this day, Vermonters remain fiercely independent in spirit.

Burlington, where Lake Champlain Chocolate is located, is touted to be one of America’s most livable cities. It’s situated on the eastern shore of Lake Champlain nestled between the Adirondack and Green Mountains. Burlington is also home to the world famous Vermont Teddy Bear Company, Ben and Jerry’s, The Shelburne Farm, which makes some of the finest handcrafted cheeses in America (We have featured them in our cheese club at cheesemonthclub.com.), and The Shelburne Museum, including 39 New England style buildings on 45 acres, and dedicated to New England life and its artisans. In fact, much of Vermont’s business dollar relies on cottage industries that make a host of products ranging from knitwear, quilts, weather vanes and decoys, hand blown glass and hand thrown pottery, and granite quarries… to even Royal Lipizzan Stallions! Vermont culture is unique and a great place to visit. If you do, be sure to include a tour of Lake Champlain Chocolate!

Aren’t Truffles Mushrooms?

Yup. “Truffles” are tuberous mushrooms that grow underground near the roots of trees. Since the word “truffle” has referred to under-ground fungi far longer than chocolate confections, one wonders how the bridge from tasty tubers to intoxicating confections occurred!

Here’s one explanation. With the discovery of the New World, and prosperous trade routes, many new foods and cooking tech-niques evolved. In Europe, chocolate graciously took center stage and quickly grew to become the rage of its day. During this time, tuberous truffles, highly prized since ancient times, were only available to those who were lucky enough to find them, or were wealthy enough to buy them, and/or enjoy them at fine restaurants. And it’s still that way today.

Legend has it that a very old and affluent nobleman was about to marry a lovely young girl who, of course, loved another. The kitchen had been preparing a wedding feast that would impress their many guests when the old guy bit the dust. Well, the young maid was saved, but now that the feast was off, what could they do with so many precious truffles? The grief stricken Master Chef decided to dump them into his favorite brandy, since a good brandy had been known to solve many of his other problems.

Later when the Chef retrieved the truffles, he didn’t want to waste perfectly good brandy, so he poured the liquor into a goblet. To his amazement, the brandy now tasted a lot like truffles-actually much, much, much better! He reasoned that the brandy absorbed some of the truffle aromas and tastes, and knew he was on to something! Being very ingenious, he poured small amounts of this incredibly tasty liquor into small chocolate shells and then sealed the shells with more chocolate. Remember, chocolate was the rage. “C’est manufique, I will be heralded the world over for this splendid indulgence!” the Master Chef exclaimed to his staff. “But what should we call it,” they cried out. “Why Truffles, of course!” Needless to say, what he lacked in creativity, he made up for in enthusiasm.

FYI: A person who hunts for truffles (usually with a dog, trained to smell them) is called a “trifolau.” Last we heard, truffles wholesale for over $100 for each one – and they are no bigger than an average sized mushroom. We’ve heard that a sought after variety is usually found under Oak trees. Just call 800-625-8238 and we’ll help you find a dog – among other things.

The Mercurial Saint

If you’re celebrating the life of St. Patrick this year, you’ll be interested in our research. What scholars do know is that St. Patrick was born in Britain, not Ireland, to wealthy parents toward the end of the fourth century. He is believed to have died on March 17, somewhere around 460 A.D. It’s hard to get your mind around times that are so distant, but there must be a good reason why St. Patrick is still on our calendars. Many stories traditionally associated with him, including the famous account involving the exile of all snakes from Ireland, are the result of hundreds of years of exag-gerated storytelling, and probably have no basis in fact.

Scholars have not found proof that Patrick’s father was a religious man, although he served as a Christian Deacon. It has been suggested that Dad took the role because of tax incen-tives, and there is no evidence that Patrick came from a particularly religious family. The first turn in Pat’s life took place in his sixteenth year. He had been hiding at wood’s edge watching the flames consume his family’s home when powerful hands jerked his arms behind him, and coarse ropes burned into his wrists. Patrick and dozens of others were herded to boats - he was now a slave. Can you imagine? Today’s sixteen year olds are worried about acne and passing their driving tests!

Pat was bought by Miliucc, a pagan Chieftain-King, and his job was to care for a large flock of sheep belonging to the King. He spent the next six years wandering through the moun-tain pastures. The sheep became his friends, helping to sooth his traumas, and although his life was harshly limited, the circum-stances enabled Pat to look deep. Remembering what his grandfather had taught him, Pat prayed throughout each day, and the next turn in his life was marked by a voice that Pat innately knew was God’s. “Soon you will go to your own country. See, your ship is ready.”

That night he fled, assured God was leading him. Pat plunged through the bogs and scaled the mountains that separated him from the sea, avoiding roads. After escaping to Britain, Patrick revealed that he experienced a second revelation - he was visited by an Angel asking him to return to Ireland and teach the Irish to love God. Patrick studied for more than fifteen years, and after his ordination as a priest, Father Patrick returned to Ireland to preach to Christians living in Ireland and to convert the rest of the Irish. This perspective con-tradicts the widely held notion that Patrick introduced Christianity to Ireland.

Inspiration Unleashed

Of course, Father Pat was familiar with the Irish language and culture, and he had been taught to incorporate traditional rituals into his lessons about Christianity instead of attempting to eradicate native beliefs. He used bonfires to celebrate Easter, because the Irish were accustomed to honoring their gods with fire. He creatively employed another powerful Irish symbol, the sun, by superimposing it onto the Christian cross to create what is now recognized as the Celtic Cross. But if you really want to know why Father Patrick thrives within our contemporary culture, you will have to stay tuned – ‘cause we ran out of space. Catch us next March!