Where are the best chocolate truffles (or chocolate) on 30A?

[Paula]

Where can we get the tastiest chocolate truffles on 30A (or nearby) or the best chocolate in general? We're looking for something to complement the sunsets at the beach when we're there.

[Donna]

The best chocolates ANYWHERE are via mail order from Fran's Chocolates:

www.franschocolates.com

They are in Seattle and ship in coldpacs. I always order the soft caramels dipped in dark chocolate and then topped with coarse sea salt grains. The salt and sweetness are wonderful together. I discovered these on a trip to Paris about two years ago, because everyone there was wild for them. Imagine my surprise upon finding out that the Parisiennes' chocolat-of-choice was from from the good old USA!

I also like the dark chocolate truffles called Maison du Chocolat, which can be ordered from the Williams Sonoma catalog.

I will be curious to know if there are local purveyors of good chocolate, especially dark chocolate. Most of what I see is milk chocolate, in the form of fudge and candy bars. Not worth the calories, for my dollar.

[John R]

not truffles but, some of the best chocolate i've had recently. available at modica. the ginger mixes so well with the dark chocolate, you just need to let it melt in your mouth.

http://www.chocolove.com/ginger_dark.htm

bruce collier did a chocolate write up in the beachcomber for the Christmas holiday's.


jr

[luvthebeach]

not truffles but, some of the best chocolate i've had recently. available at modica. the ginger mixes so well with the dark chocolate, you just need to let it melt in your mouth.

http://www.chocolove.com/ginger_dark.htm

bruce collier did a chocolate write up in the beachcomber for the Christmas holiday's.


jr


With 30 grams of fat per bar, that pretty much maxes out one's fat intake for the day. Sounds wonderful though! All this chocolate-speak is making my mouth water! :blink:

[Paula]

I went to the Frans Chocolate site and it looked awesome. Thanks for the recommendation, Donna. I'll order those chocolates and bring them to Florida with me when we go. We tend to pack things we don't know if we can get in SoWal -- really good parmesan cheese for pasta, really good balsamic vinegar. Modica market may have it, but I didn't see great parmesan cheese there during previous visits. On the other hand, SoWal has some excellent things we can't get as easily here -- very good seafood, oysters, key lime pie...

[DD]

Where can we get the tastiest chocolate truffles on 30A (or nearby) or the best chocolate in general? We're looking for something to complement the sunsets at the beach when we're there.

Paula: I make a pretty mean truffle--want me to send you some?

[Donna]

Publix Market now has excellent Parmesan cheese, but most of the deli help doesn't even know what or where it is. You have to ask for the Reggiano Parmesan, explain that it is a very hard cheese, and it's usually located in the far end of the deli case, back in the corner. When they locate it, you will hear a lot of funny comments about the price, then receive some looks that tell you this person thinks you are out of your mind to pay $17/lb. for cheese! It's quite an experience, believe me.

Grocery markets are one of the few places where we still have some good ole boys and local color, though. I went to the Winn Dixie in DeFuniak once and asked if they had fresh-squeezed orange juice. The produce stocker guy looked very shocked and informed me, "We don't have that. It ain't sanitary." Sure don't want it, then :eek: .

I think these guys think the specialty food seekers of the world are a twisted bunch of folks to be sure. Who knows...they might be right!

[Miss Kitty]

Paula, your question about the cheese made me wonder if Larder might be a good place to try.

[SHELLY]

Publix Market now has excellent Parmesan cheese, but most of the deli help doesn't even know what or where it is. You have to ask for the Reggiano Parmesan, When they locate it, you will hear a lot of funny comments about the price, then receive some looks that tell you this person thinks you are out of your mind to pay $17/lb. for cheese! It's quite an experience, believe me.
I think these guys think the specialty food seekers of the world are a twisted bunch of folks to be sure. Who knows...they might be right!

Since they only make $10 or less per hour working there...I can understand their response.

[Paula]

Paula: I make a pretty mean truffle--want me to send you some?

DestinDreamin:

Gosh, thanks. :wub: Sure I'll take some, but I could save you the time if you just gave us the recipe (as well as what brand of chocolate to use in the recipe). I'm trying out new recipes this year (made a wonderful risotto this week -- boy was that easy and good).

[Paula]

So, this thread has made me think of what specialty items that are top quality and absolutely delicious we should try from businesses on 30A or nearby? Fonville Press, the coffee shop in Alys Beach, had fantastic bread (it came frozen and we defrosted it at home) at one time this year, but then they didn't have it last time. But their pastries looked great. Donna, good to know that we can get good cheese at Publix and we'll look for it (but we'll still pack our chunk of cheese just in case...) Also, Publix had a wonderful dense raisin, nut, etc., bread when we were there over New Years.

[beachmouse]

The Parm Reg I've seen at Publix has always been just sitting there in the cheese case, but like all their specialty cheeses, availability can be kind of hit or miss at times.

Chan's Wine World has a cheese shop now- some overlap with Publix, and some cheeses Publix doesn't carry.

And the good part about working at Publix is for the employee stock purchase program, which is the only way you can get Publix stock. (Historically excellent returns, and there are a lot of checkers and baggers who have done very well by making modest pruchases through the program)

[Camp Creek Kid]

I always buy Parmigiano Reggiano at Publix and have never had a problem finding it. They also have fresh mozzarella di bufalo (yummy!). Larder also has a good (but expensive) variety of gourmet meats and cheeses.

[shakennotstirred]

I'm trying out new recipes this year (made a wonderful risotto this week -- boy was that easy and good).

Risotto is one of my favorites. Can you share your recipe?

[Paula]

Risotto is one of my favorites. Can you share your recipe?

Shakennotstirred: I got this recipe off the Internet and it was very good. It's a bit bland and I added soaked dried tomatoes and just portabella mushrooms. I think you could add anything you like within reason. I used canned chicken broth and it was fine. I doubled the recipe for our family of 4 because we love risotto. I also put some mascarpone cheese on the table and we put about a tablespoon on each of our plates with the risotto and mixed it in (got the idea from a nice recipe). And, of course, good parmesan reggiano cheese. It was so easy to make -- the key is adding the broth a little at a time and stirring regularly. I think I had my laptop in the kitchen with me and set myself up near the stove where I could stir (I was probably on SoWal.com).

4 tbsp. unsalted butter
2 tbsp. olive oil
2 oz. dried porcini mushrooms
3 portabella mushrooms, sliced
1/4 cup mascarpone cheese
1/4 cup grated Parmesan cheese
1 tbsp. chopped parsley
5 to 6 cups chicken stock, simmering on stove
1/2 cup dry white wine
1/2 cup chopped shallots
1-1/2 cups Arborio rice

Directions:
Heat 2 tbsp. butter and 1 tbsp. olive oil in skillet over moderate heat; add sliced portabellas and cook for approximately 10 minutes, until they are soft. Salt and pepper to taste. Chop portabellas and the rehydrated porcinis into fine pieces. Set aside.

Heat remaining butter and oil in large skillet over moderate heat. Add shallots and sauté for 1 to 2 minutes or until they begin to soften. Add rice to the shallots and stir for 1 minute, making sure all rice gets coated. Add wine and stir until it is completely absorbed.

Begin adding stock 1/2 cup at a time, but stirring frequently; wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup to add at the end. Stir frequently to prevent sticking. After approximately 20 minutes, when the rice is tender but firm, add reserved stock and chopped mushrooms, mascarpone, Parmesan and parsley. Stir until the cheeses are melted and combined with the rice. Serve immediately.

[shakennotstirred]

Thanks Paula! It looks yummy. I can't wait to try it.

[DD]

DestinDreamin:

Gosh, thanks. :wub: Sure I'll take some, but I could save you the time if you just gave us the recipe (as well as what brand of chocolate to use in the recipe). I'm trying out new recipes this year (made a wonderful risotto this week -- boy was that easy and good).
Will do...Lemme get it and I'll send it to you.

[Chickpea]

Paula, your question about the cheese made me wonder if Larder might be a good place to try.
Sueshore,
Larder is awesome, the food selection is always varied and tasteful and a perfect complement to their wine selections AND Stephanie and Adam (who run the place) are helpful, kind and full of useful information. Try it - you will be agreably surprised.

[rapunzel]

The best truffles at the best price -- even the Publix guys could swing a box -- not 30-A, but the shop is on the gulf coast.

http://www.bluefrogchocolates.com/pages/chocolatesandcandies.html

Scroll down and look for Truffettes. They are wonderful, and it's a New Orleans business...so it's not as much an indulgence as a good deed.

[Paula]

Thanks! I'll put Larder on the places I must go to when I'm there next (along with the pizza place at Gulf Place and the Cypress Groves). We always look for good treats and take-out when we're there. And I'll check out the candy place. I'll also check our local Zingerman's chocolates -- they have high-quality food and we could always bring our own chocolate, but I like to support the local businesses when in town and supporting a chocolate shop seems like a very good idea... The kids miss the little old-fashioned candy store that was in Seaside a few years ago.

[Agnes36]

You can get the best chocolates right from your home. I'm a big fan of fine, gourmet chocolate and I regularly order from them: http://www.histoiresucree.com/meta_categories/chocolats.html

[BeachbumAggie]

The candy store at Seaside, next to the pottery place has great candy! We got this crazy bit of fattening deliciousness that was made up of homemade fudge covered in homemade caramel then chocolate and salty peanuts on top. It was about the most amazing piece of candy I've ever eaten! Anything with their caramel is outstanding!!