Past Newsletters
Vol. 6 No. 3

Celebrate Spring with Celebrated Chocolate!

The New York Times has referred to our featured chocolatier, Lake Champlain Chocolate, as the creator of “some of the best chocolate in the country.” These award-winning purveyors of haute chocolate were awarded the prestigious Epicurean Award for Top Choice Chocolates by the American Institute of Wine & Food, among many other accolades.

It is with pride that In Pursuit of Chocolate brings you this sumptuous parade of chocolates which have impressed the palates of even the most particular gourmands. One of the unique fundamentals that characterizes 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 inscrutable 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 exceptional 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 gurus 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

You can probably think of a few things you’ve done in your life that you might not have if you weren’t dared to… Now how many of those actions have turned out to be profitable endeavors that changed your life? Probably not so many… Founding a business on a dare is not what you might call ‘advisable’, nor is such a practice advocated by any business school, or school of thought, for that matter. But sometimes, wild risks pay off big time, and that’s just what happened in the case of Vermont’s now world renowned Lake Chaplain Chocolate Company. It all started 20 years ago with Jim Lampman, victualer of Burlington’s acclaimed Ice House Restaurant. As the story goes, Jim would periodically purchase expensive boxes of chocolates as gifts for his staff. Like many of us have done in the past, Jim pretty much regarded the price tag on his gift box confections as a measure of quality. As we’ve all learned, sometimes in rather painful fashion, this rule of thumb isn’t always reliable. One day, Jim’s pastry chef, a man of unsullied culinary acumen, took him aside after receiving one box too many. “These chocolates are terrible,” he confessed. Jim then dared the man, “All right, you do better!” Shortly thereafter, his pastry chef made good on the dare, presenting Jim with the finest chocolates he had ever tasted!

It wasn’t long before 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 a separate upscale confection business. Although their products were intended only for wholesale customers, and the business was located in a tiny, patron unfriendly alley, retail customers found them and soon came a knockin’. 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!

These days, the growing team of about 80 employees continues to uphold the highest standards of chocolate making. Of course, they use only the freshest ingredients and the very best chocolate, but what truly sets them apart is their heritage of fine craftsmanship and creativity, which, when partnered with the wonderful flavors of Vermont, has been a true recipe for success. There are no preservatives, extenders or additives in Lake Champlain Chocolate and each of their chocolates is made in small batches to ensure exceptional freshness. The chocolate factory is located on the stirring and often breathtaking shores of Lake Champlain. There are few things as awe inspiring as the fall pageant of colors and smells in this region. The lake is quiet and the eerie calls of loons deliver a most peaceful feeling. In the Green Mountain state of Vermont, people experience all of the Earth’s seasons, celebrating them with fine, fresh foods. The pleasure and creativity that Jim Lampman and his employees find in this way of life is truly captured in each of their scrumptious chocolates.

By the way, Easter and other springtime celebrations are just around the corner. Why not enrich the lives of your family members by sending them one of our other five gourmet clubs of the month. Or, launch a ‘Spring Into Action’ incentive program for your business that builds confidence, loyalty, and productivity by rewarding your employees over and over again with gourmet luxuries. We offer many creative options which your company can use to reward your valuable workforce. 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 to pair microbrews with specialty cheeses), premium hand rolled cigars to go along with your craft brews, and attractive seasonal bouquets to dress your springtime tabletops and backyard barbeque table!

Accolades and Praise

In 2000, Lake Champlain Chocolates was awarded the prestigious Epicurean Award for Top Choice Chocolates by the American Institute of Wine & Food.

In 1998 Lake Champlain Chocolates’ Hazelnut Five Star Bar won the “Outstanding Confection” award by the National Association for the Specialty Food Trade at the annual summer International Fancy Food Show in New York City.

The Five Star Bar line was a finalist in this same competition in 1996 and voted Best New Bar of 1989 by the Candy Bar Gazebo. It was also named The Ultimate Chocolate Bar by Vogue Magazine in 1993 and 1990, both prestigious accolades for any Chocolatier.

Other awards reflect the wide range of quality and workmanship in every facet of their chocolate making process: the Burlington Free Press Reader’s Choice Awards in 1999 (and consecutively since 1993); Lake Champlain Chocolates was voted “Favorite Chocolate” by the Albany, NY Times Union newspaper in 1999; and their chocolate factory was selected as the “Editor’s Pick” for an outstanding reason to visit New England by Yankee Magazine’s Travel Guide in 1999.

A Few Tidbits About Vermont…

In 1763, England was granted what is today known as the Vermont territory via the Treaty of Paris, which ended the French and Indian war. Ethan Allen and company soon moved in and ended all land ownership disputes with New York and New Hampshire.

Vermont was officially adopted as the new republic’s name on June 30, 1777, yet there are at least two different stories told to explain its origin. The first stems from a story told by Dr. Samuel Peters, who claimed that in 1763 he had christened the land as he stood atop a high mountain from which he could see both the Connecticut River and Lake Champlain. From this mountaintop he claims to have said, no doubt in a voice suited for proclaiming any royal decree, “the new name is Verd-Mont, in token that her mountains and hills shall be ever green and shall never die.” Most historians feel this story is invented. In truth, the name Vermont probably was given by another…

Dr. Thomas Young was a Pennsylvania statesman who took a great deal of interest in the young republic in the mountains. It was he who had suggested that Pennsylvania’s constitution be used as the basis for Vermont’s, and this was in fact what was done. He is also credited by many authorities with having suggested the name Vermont to perpetuate the memory of the Green Mountain Boys, who were named for the long north-south ridge of mountains that nearly bisects the state.

The Green Mountain name had been used to describe these mountains for many years. Indeed, it was a New York colonial official who, hagridden by Ethan Allen’s “boys” from Bennington, Arlington and the surrounding towns, inadvertently gave the Green Mountain Boys their name, saying he would “drive them all back to their ‘Green Mountains’”. Several generations of scholars have pointed out that to be grammatical French, the name should be Les Monts Verts. But that’s an awkward mouthful, whereas “Vermont” is easy to say and has a pleasant sound. On a related note of colloquial corruption, Montpelier, the name of the state capital comes from the French word montpelier, which means “naked mountain.”

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 as one of America’s most livable cities. It is 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 (indeed we have featured them in our Gourmet Cheese Club which can be explored further at www.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, to hand blown glass and hand thrown pottery. Vermont culture is unique and her scenic landscapes are a great place to visit. If you ever do, be sure to pop in for a tour of Lake Champlain Chocolate!

The Mercurial Saint—St. Patrick

If you’re celebrating the life of St. Patrick this month you might be interested in our research. It seems that there are quite a few misconceptions about the mercurial saint. 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., and this is the date we celebrate in his name. So why is St. Patrick 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 exaggerated storytelling, probably having 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 he took this role because of tax incentives. There is, quite surprisingly, no evidence that Patrick came from a particularly religious family, though it is said that it was his grandfather who taught him to pray on a daily basis. In Patrick’s sixteenth year of life, things took a sharp turn for the worse. He was abruptly forced into the slave trade, after his village was ravaged by slave gathering Irish raiders. While hiding at wood’s edge, watching as flames consumed his family’s home, powerful hands jerked his arms behind him, and coarse ropes burned into his wrists. Patrick and dozens of others were herded onto boats—they were now slaves. Difficult to 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 mountain pastures. The sheep became his only friends, helping to sooth his traumas, and although his life was harshly limited, the circumstances enabled countless hours of introspection where Patrick could look deep within himself. Remembering what his grandfather had taught him, he prayed throughout each day, until another major turning point in his life arrived. This event was marked by a voice, which he 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. He trudged through bogs and scaled the mountains that separated him from the sea, all the while avoiding roads. Sometime after his escape into 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 contradicts the widely held notion that Patrick introduced Christianity to Ireland. Rather, he seems to have been critical in nurturing and expanding the Christian faith.

Of course, Father Patrick 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, for example, 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. No doubt a crafty individual, he helped spread Christianity through the land, and for this reason, every 17th of March the youth of the world drink until they can no longer speak, as a touching, if only secular tribute to the life’s work of St. Patrick. Huh? Sometimes even our best research fails to dredge up the reasoning behind such tenuous connections. But, how ever you choose to celebrate St. Patrick’s Day this year, be it the lifting of a pint (or six), burning of a candle, dinner with the family, or savoring your March Chocolate of the Month Club chocolates, remember to be happy, safe and courteous! Until next month…