Past Newsletters
February 2008
Chocolate Potpourri: A Decadent Collection of Delicacies
Chocolate of the Month Club is pleased to present to you this month a new line of chocolate truffles and Chicago toffee, freshly handmade for you by Chocolate Potpourri. Two generations of the Gordon family invite you to share their love for chocolate!
Marsha Gordon began making classic European confections in her home 26 years ago. The Gordons were a "cooking family," according to president Richard Gordon, and passionate about food. Mrs. Gordon was the baker; and Dr. Gordon, a local dentist, was the cook. Dr. Gordon was quite accomplished in the kitchen and became friends with local chefs as he began 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 could not eat it all. So the grandfather would give it away to customers in tins! 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 to produce the rich flavors and textures of Mrs. Gordon's original recipes. Still family-owned and operated in Glenview, Illinois, Chocolate Potpourri carries on the tradition of creating 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 Dr. Gordon makes local deliveries (along with continuing in his dental practice). Chocolate Potpourri continues to expand into new product lines, keeping this company vital and growing. The truffles you are about to enjoy are their specialty and are featured in 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 and four "dunkers" (Oreo cookies dipped in chocolate). Selections may include favorites like:
- maple walnut
- crème de menthe
- coconut
- pistachio
- grand marnier
- raspberry
- black cherry
- apricot
- dark orange
- vanilla bourbon
- espresso
- amaretto
- bavarian crème
- caramel
- champagne
- mocha
- port wine
- praline
- white almond
Each truffle is beautifully and artistically made. 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 (though we doubt that will be a problem for the true chocolate lover!)
The bottom layer of your golden box is 10 ounces of Chicago toffee, one of Chocolate Potpourri's signature items. This slowly cooked buttery toffee, covered with creamy milk chocolate, walnuts and pecans magically melts in your mouth! This toffee recipe remains the same as the one Mrs. Gordon used 26 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 as producing an award-winning product. 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 Apetit Magazine
- Candy Making Innovation, 1996 & 1997; Best New Produce, 1997; Michael Gordon, Certified Master Chocolatier, 2003; Richard Gordon, Certified Master Confectioner, 2003, Retail Confectioners International
A Brief History of the Treasure We Call the Truffle
Have you ever wondered how someone could come up with such a scrumptious concoction as the truffle? Being that the term "truffles" has actually referred to underground mushroom-like fungi far longer than chocolate confections, one wonders how the bridge from tasty mushroom to intoxicating delicacy occurred. Mold truffles have been mentioned in historical texts as far back as the Bible and have been a delight much sought after through the ages in many cultures.
