Past Newsletters

July 2006

Calm, Cool Chocolates for Hot Summer Days

Enric Rovira – Chocolatier or Artist?

Enric Rovira, along with Francesc Forrellat, founded the chocolate company, Enric Rovira, in September, 1993 in Barcelona, Spain. In just over a decade, this chocolate company has become a world-wide success and a force in culinary circles to be reckoned with. Not only do they provide the world with delicious chocolates, but with some of the most intriguing artistic works made from chocolate. Rovira has been described as a chocolatier that "breaks molds". In an interview in 2004 with espacioluke.com, Rovira reflected on his art as a passion noting in particular a love for creating, designing and being innovative. These attributes are clearly visible in his artistic works. However, Rovira also notes that, being creative and finding "newness" should never override the basic premise … "the final flavor must be the one of a good chocolate". Rovira chocolates are made from the finest cocoa beans from around the world, selected for and handled with care so that they retain their original and fine qualities.

For more information on the artistic adventures of Enric Rovira, glance through the Galeria on the company's website - www.enricrovira.com - for a look at some to Enric's most spectacular work. The full interview with espacioluke.com, though in Spanish, can be found here.

Drinking Chocolate, Dipping Chocolate and Fondue

Chocolate of the Month Club is pleased to bring you a truly spectacular chocolate selection this month. Enric Rovira, a world-renowned chocolatier and artist, has developed this enchanting drinking chocolate, rich and delicious without being heavy and sedating … a perfect dessert choice for the summertime!

Our chocolate this month is Rovira a la Taza. This unique product can be used in a variety of ways since it does not come pre-prepared but can be fixed to suit your tastes and needs. Rovira a la Taza can be made in a variety of ways. Gently melt some of these mighty morsels and mix with milk into a thick, dense consistency for a delightful pudding when chilled for a few hours. You can use as a dipping fondue deliciously paired with fruits, cakes and sweet breads. Or, you can just mix it into a decadent drinking texture!

Recipe: Chocolate Dipped Strawberries

Rinse and air dry fresh strawberries with stems intact. Melt 1 cup of chocolate with 1 tablespoon Crisco over double boiler, stirring constantly. Dip strawberry halfway in chocolate and place on waxed paper until set.

Fondue Tidbits

It is believed that fondue originated in Switzerland as a way to use up hardening cheese. The word, fondue, comes from the French verb fondre which means "to melt" and was often prepared by peasants. Fondue is mentioned by European writers as early as the 19th century. The traditional fondue method used cheeses and wine, melted in a common pot. Some added cherry brandy to the melted mixture.

Fondue was very popular in the 1950's through the 70's and moved from primarily cheese fondue to other foods. Chef Konrad Egli of New York's Chalet Swiss Restaurant popularized cooking meat cubes in hot oil. Fondue using chocolate began in the 1960's. Today, fondue has become popular again using all three of these fondue techniques!

Get back into the fondue mood! Try this month's chocolate selection as a fondue. Or, check out www.cheesemonthclub.com for delightful cheese selections from around the world. Monthly Clubs also provides an excellent selection of fine wine and beer (both international and domestic) that can be delivered right to your door! Check out www.winemonthclub.com and www.beermonthclub.com to see what's available.

Our Sundae Best

You are going to love the second selection from Chocolate of the Month Club! Nothing goes better with ice cream – especially your favorite homemade variety – than Sanders Our Sundae Best toppings!

Fred Sanders opened his first retail shop in downtown Detroit, Michigan in 1875. Since then, Sanders Candy constantly expanded its retail store operations building over 57 stores in the metropolitan Detroit area. The stores sold candy, fudge toppings, baked goods, and fountain counter delights serving light lunches and desserts such as ice cream sodas, sundaes, and hot fudge cream puffs. From these beginnings, Sanders began to ship to supermarket chains and other retailers.

Though these retail stores no longer exists, Sanders still holds to the early and simple standard of using only the finest quality ingredients for their products. Fred Sanders chocolates and toppings are still made along the strict formulas used by dedicated candy makers and chocolatiers. For more information about the Sanders company, visit www.sanderscandy.com.

Your Sanders selections are a four-pack of outstanding toppings including Swiss Fudge, butterscotch Caramel, Fudge, and the very unique Milk Chocolate "Hot Fudge" served in the Sanders Parlors. Your imagination is the only limit in the ways you can use these chocolates on hot July days. These delicious topping are wonderful additions to any dessert whether its over ice cream, warm brownies, drizzle over pound cake, … let your creativity run wild!