Past Newsletters
November 2007
We Give Our Thanks to You!
Thanksgiving. We all know what this holiday celebrates, and it isn't simply gorging ourselves with oversized portions of turkey and stuffing, contrary to popular belief. It is a time to appreciate and give thanks for the bounty that the year has brought us. Whether you've been a member for some time, or you are new to the club, please allow us to take a moment to thank you for letting us serve you. Your satisfaction is our passion. We are always grateful for the opportunity to deliver our hand-selected, sought-after, personal-favorite products to you, your family and friends. Thank you, and have a Happy Thanksgiving!
As far as we're concerned, there's no better example of a culinary cornucopia than our Chocolate of the Month Club, as our regular subscribers will certainly attest. If you're a new member and have received this month's shipment as a gift, be sure to show your appreciation to the giver by sending them a reciprocal membership in one or more of our other Monthly Clubs. From delicious cheeses to boutique wines, microbrewed domestic and international beers to premium hand-rolled cigars or fresh-cut flowers, our clubs feature great gifts that are sure to showcase your gratitude. Remember, Thanksgiving means that the holiday season is just around the corner. We have many ideas for that perfect gift!
Chocolate Lovers … Hold on Tightly!
When we discovered that we could get our hands on the 1-lb. Galler Praline Ballotin, we made our phone calls, pleaded with our vendors, called in a few favors and procured an amazing collection of Pralines that we're absolutely certain will astound your senses and please your palate! This month's featured treats are authentically Belgian—a cocoa-based offering from this wonderful nation—a special opportunity that we just had to take.
Galler – The Official Chocolate Supplier to the Belgium Royal Court
Galler is a family business founded in 1976 by Pierre and Jean Galler, distinguished, gifted craftsmen of the chocolate trade. While the company has grown tremendously in their nearly 30 year history, the foundations of the company remain unchanged. An uncompromising passion for chocolate, the utmost pride in perfection, and the cultivation of constant creativity are attributes the company commits to very seriously. Their team of 80 personnel design, produce and market filled-chocolate bars, as well as chocolate tablets, pralines, cat's tongues (cartoonish-looking cats molded from pure chocolate), ice cream, spreads, chocolate patisseries, chocolate eggs, and literally tons of other indulgences. In their three decades of creating, they have amassed a mind boggling assortment of delectable edibles.
After building a respected reputation in its originally diminutive Belgian locales, Galler is now found throughout the Belgian market. This company is playing an ever larger role in chocolate-based commerce where its reputation and product support a presence in all the large-scale distribution networks in the country. In Belgium alone there are more than 2,000 sales outlets and the network of Galler stores, and in various locations in France, Japan, and, in recent years, in the United States. Of particular interest are a series of three Belgian salons based on a unique concept shop called "Chocolat-Thé" where Galler chocolates and teas come together in a warm and friendly environment meant to evoke a calm, nurturing, and practically sacrosanct peacefulness. As Jean Galler himself describes it, "I imagined a place reminiscent of my childhood, tea-time at my grandmother's, the air filled with the sweet scent of pie fresh from the oven. A place to see and find out everything about chocolate, a place where all its range of tastes, from restrained to unbelievable, can be discovered. Finally, a place where there is the ability to create, to dare and to share chocolate cuisine. From my chocolate-inspired dream, Chocolat-Thé was born." In 2002, Galler was awarded the "Innovation Prize" for the concept of Chocolat-Thé at the Franchise Fair of Brussels. Fancy Food of New York awarded Galler the "Gourmet Retailer Award" in 2001. Galler chocolates are award-winning chocolates! Galler pralines – like the ones you are about to enjoy - were awarded a Gold Medal at the Food Fair of Brussels in 1995! For a complete listing of all of their shops, including their "Chocolat-Thé" salons, please visit their website at www.galler.com.
Beautiful Ballotin Bliss!
The pralines from Galler are absolutely beautiful! But with their delicate beauty comes a particular concern—their fragility. As the popularity of the praline extended beyond walking distance of local chocolatiers, transportation of these fine goodies became a popular, albeit challenging practice (they often fractured or were otherwise damaged). That all changed when in 1912 Louise Agostini, wife of the grandson of the founder of Neuhaus Chocolates created the "Ballotin" (the French word for a small, elegant box of chocolates designed to prevent the chocolates from damaging each other).
The Galler Ballotin you now have before you, besides being an honor for us to ship, was so very aesthetically pleasing. We're sure you'll agree that its artful appearance sings in perfect harmony with the pulchritudinous pralines it houses, creating a packaging worthy of ensconcing such culinary treasures! Not only is it attractive, it's functional! The easy-opening lets you discover the choice of pralines elegantly arranged on easy to handle trays, allowing you, the gourmet, to navigate your way through the different layers without knocking over the chocolates.
Ahh …. The Praline
"Ahh, the praline, a chocolate pleasure coveted the world over. A combination of almonds and boiled sugar, it is a popular confection with a long history. The name is originally French, and the Dictionnarie de l'epicerie (1898) specifically states that pralines are made of almonds which are whole and separate, each covered with boiled, grained sugar. This remains the primary meaning of the word in modern French. According to popular legend dating back to at least the end of the 18th century, the name praline is derived from the Duke of Plessis-Praslin (1589-1675). His cook is supposed to have invented a method for coating whole almonds in grained caramelized sugar, and later to have retired in order to produce the sweets commercially. Whatever the truth, pralines were well known, outside as well as inside France, but in the 18th century, recipes for "Prawlins," or for "Almonds Crisped" began appearing in English cookery books. Borella (1770) observed that "praline" is French Anglicized, as there is no English word to express the real idea of the French in this sort of preserving of almonds. Eventually, however, praline, like many other French culinary terms, became an adopted word in the English language. As an English word, praline now has the main meaning of a powdered nut-and-sugar confection, the nuts commonly (but not exclusively) used being almonds. In North America pralines are a specialty of several southern states. In Louisiana, especially New Orleans, the name applies to candies made with pecans in a coating of brown sugar which used to be sold by Creole women known as pralinieres."
From the Oxford Companion to Food, by Alan Davidson [Oxford University Press: Oxford] 1999.
How Should Chocolate Be Tasted and Savored?
Solid chocolates and filled chocolates represent entirely different culinary philosophies, and thus should not be savored in the same way. Solid chocolate should be taken in small pieces, put on the tongue and left to melt. This allows, on the one hand, for the taster to see if the flavors release themselves naturally and in a well-balanced, complex manner, and on the other hand, to see if it really melts; if the chocolate is not "balanced," for example. If there is not enough cocoa butter, then it will not melt. Afterwards, the chocolate should be lightly passed between the tongue and the palate to ascertain if it has been sufficiently ground to give a fine texture (the palate and the tongue can feel from 60 microns, but no finer). In Belgium, chocolate is ground down to 30, even 20 microns to be certain that no grains can be felt. In contrast, a filled chocolate should be bitten into several times, so that the chocolate shell is mixed with the interior filling, thus making it possible to appreciate the balance the chocolate-maker has tried to create.
Fine chocolate can be the crowning moment of a fine meal or social gathering. Chocolate is similar to other elegant foods – such as fine cheese and fine wine – that adds variety and immense pleasure to any gathering. If you haven't discovered our cheese and wine clubs yet, you will surely be impressed with our domestic and international selections. For more information, visit our websites – www.cheesemonthclub.com and www.winemonthclub.com to see our excellent provisions.
Storing Your Chocolate
Savor all of them, but let us point out one important fact. Each of these tasty treats is made with fresh cream, and, as a consequence, has a shelf life of about 6 weeks. This means that you will have about four weeks from the time they arrive to eat them since we are air-shipping them directly from Belgium. But, if you plan to keep them over time, it is best to store your chocolates in a cool, dry, dark area, away from odors since chocolate tends to absorb them. Chocolates can be stored un-refrigerated for up to three weeks as long as they are in a cool, dry area. Somehow though, we have a feeling that this won't represent too daunting a challenge. Enjoy!
A Little Chocolate Whimsy In recent months, we shared a little ditty from chocolate-writer Theresa Cheung's delightful little book Chocolate Principles to Live By in which she suggests one can get insights in the personality of oneself and another by the shape of the chocolate chosen. She says "the shapes you are attracted to when presented with a choice of chocolates might reveal aspects of your personality and the way you appear to others. When using this fun approach to self-analysis, base your choice on instinct or first impressions – take the shape that you naturally want." In this space for the next few months, we will share her insights in to Your Chocolate Personality. This month we're featuring circle. We will share others in future months so stay tuned! Of course, Ms. Cheung suggests that we "take these personality hints with a pinch of salt." Circle: "Circle people are warm, friendly, and welcoming. You love the company of others and, given a choice, we prefer to be with people rather than alone. You love to socialize and party. There is a tendency to be a people pleaser, and your need to be everyone's best friend may get you over-involved with other people's problems. You tend to focus on outward appearance. Your challenge is to understand that what goes on in the inside matters far more than outward show." |
