Sweet London

In my zombie-like state this afternoon, following the ten-hour flight and associated terrorism prevention pleasantries of airtravel, I stumbled into Selfridges, just to have a look. Why not. An Israeli friend/London-phile, Y, told me about the food halls in the department stores.  Kinda like in Tokyo? Well, not really but sort of, she said.

I am not so sure I want to try these but I almost purchased them for the cute tins.

I get it now.  As soon as I saw the goods, my fatigue turned to mania.

As I strolled along Oxford Street, I kept muttering to myself: "This doesn't feel like London!"  Were it not for the British flags hanging like drapes above the streets, wretchedly glorifying the commercialism there, I did not feel like I was in the UK.  I know, what do I expect of Oxford Street.

This is Regent Street, which is just as bad but prettier.

But, the abundance of HAZELNUT chocolate and MARZIPAN in the candy section of Selfridge's  reminded me that I was indeed in London, and that the EU is so near.  There were candies from France, Germany, Italy and other places--even England!

Chocolate praline "Quail Eggs!"

Post Script: I went to buy these German marzipan treats three days later: GONE!

Displays from the food catwalk follow.

A show-off display of Italian nougat, from Italy.

Persian candies, including nougat...

...and fairy floss. Yes, that's right.

Selfridges has all kinds of luxurious sweets that make tasteful gifts for your divine friends.

How about some champagne truffles:

Now that I have seen Selfridges I have to see Harrod's food hall.  I will make myself go there, despite how I loathe crowded tourist traps.

I'll be back.  I am falling behind on my food journaling...Am leaving for Paris in less than six hours where I will be food prowling, first thing.

Later.

Find: "C" is for Cozy, Chocolate and Chuao

This is what winters are made for:

Venezuelan hot chocolate

I discovered "Winter" this weekend at the Whole Foods in Palo Alto.  But I first discovered Chuao brand at Coupa Café.  Their addicting hot chocolate is made from the same stuff.

Spicy Maya

Now, the difference between Winter and Spicy Maya are two supremely cozy ingredients:  nutmeg and ginger.

Follow the directions and you will get a cup spanking with flavor.  I actually prefer it milder so I double the amount of milk.  Oh does it "arouse your senses."  I took one sip and there appeared a grin on my face, a brick fireplace in my kitchen, and chestnuts crackling over it...

Bona Pasqua Catalunya!

Since it's Easter, I'm focusing today on eggs. These were among my favorite in Barcelona.

Chicks flanked by dark and white chocolate eggs at La Boqueria. 

Milk chocolate eggs from Bubo.

Real eggs--emu, ostrich, chicken and eggs with a guaranteed two-yolks at La Boqueria.

Barça eggs featuring football artists, Messi, Xavi and Iniesta.

Eggs decorated with fuzzy chicks.

Eggs atop brownies.  

The gem in the jewelry case at Bubo.

Colorful eggs sit atop bonbons. Edible jewels.

The following bombón were not Easter eggs and shaped (and sized) more like golf balls, but I am taking liberties here since they were my favorite among the chocolates I tried. The white morsels are crispy and the center of the bombón is chocolate hazelnut ganache. Chocolate hazelnut ganache! This stuff brings me to my knees. I want to shoot myself for not bringing more of these back. These were available in white, dark and milk chocolates. I bought these from Xocoa, but they were available elsewhere as well.

Not too sweet for me (Nutella is more so); not too rich. Just right, with crispy and creamy textures.  

My last evening in Barcelona was spent watching the Barça - Madrid final of the Copa del Rey, a passion-filled showown that involves fireworks, food, and gathering around TVs in any building that has one, including restaurants and cafés. My hosts--who are sweeter than any of these confections--presented a Catalan Easter egg for dessert.  I had seen such eggs all over the city.  On this one was a mosaic of primary colors.  It was half dark and half white chocolate, filling the room with the scent of vanilla. 

An egg in the flesh!

These eggs cannot be cracked the conventional way. One must use a tool.

The inside of the egg. At the bottom was a figure of a caped superhero, and some candies.

The children of Barcelona indulged in chocolate like these today.

Bona Pasqua.

Barcelona Xocolata

Ambling along La Rambla and environs one becomes enveloped in a chocolate-lovers dream. 

The elegant display at Escriba.

Simply put, I am giddily drunk from all the chocolate in Barcelona. I have never seen so much chocolate in my life, in such varieties. This next series of photos are from chocolatiers at La Boqueria, which, by the way, meets all of my expectations.  

Chocolate porcupines from La Boqueria.

This place, at the front of the market, has truckloads of chocolate and candy.

There is enough at the market to satisfy the most serious of chocolate addicts, and then some. 

Truffles and chocolate with pistahcio, almonds, hazelnuts, walnuts...

More chocolate and fruta.

Okay, out of La Boqueria now and into the alleys. A trip to Granja Viader, founded in 1870.

At around 10:00AM on a Saturday, it's filled with locals.

At last. I have been wanting to try chocolate for ages.  This is the Spanish kind that requires a spoon and was a dark chocolate version. It is thick, but was not nearly as rich as I expected, perhaps because it is dark...and made sans leche. It did not taste mousse-like.  (There are also milkier versions.)

Here is one typical way to enjoy it: with a spongy biscuit that resembles the French madeleine, but is more practically shaped for dipping.   

From Xocoa 

Buttons from from Xocoa.

Chocolate that looks like art. The sign at the top is in acknowledgement of the recent Japanese earthquake victims. Of course it is also a sales ploy, but  I was still appreciative. The stores along Career de Petritxol (street) were running these signs.  With Easter a week away, there has been an explosion of chocolate and candy eggs, of all kinds--and I mean ALL kinds!

Dark, ostrich-sized chocolate eggs...

Eggs with Barça players on them (this one of Puyol)

Eggs with Sponge Bob, Dora and others...

Here is a chocolate display with a candy Xavi, Hello Kittys, Doraemon (Japanese character), Cinderellas...

Chocolate churros:

I tried the "regular" churros which were warm and made me feel like home:

According to the Museu de la Xocolata (Chocolate Museum), Spain is the 7th largest consumer of chocolate--after the UK, and Japan. What? With all this chocolate here? How could this be?!

Panel at Museu de la Xocolata

I actually have TONS more chocolate photos, but I didn't want to scare off my few precious readers away.  Okay, next up will be pastries, candy (non-chocolate), live fish or olive oil...¡Ay, caramba!

My Office Drugs

This is the best hot chocolate mix I have ever had.

Unfortnately, it does not taste nearly as good when I use it to prepare it as does Coupa Café...I suppose it would help if I had a steamer.

Nonetheless, I'd be damned if there was anything better than Spicy Maya. I refer to it as my work drugs (not because I snort the contents), but because I bolt out of my office to get a steamed cup of this concoction at least three times a week from Coupa . After many months of this addiction, I have succumbed to getting myself a supply of the powder so I can get my fix on the weekends.

If anyone has a better tasting product for hot chocolate, that person shall be rewarded. I used to swear by Dagoba Authentic, but now I can't go back!

I discovered this blissful potion after my dear colleague and friend Danica, also a chocoholic, ordered the less spicy version, Abuela. I tried it, loved it, and eventually tried Spicy Maya, which I have been addicted to ever since. One sip and it's like the Calgon commercial. All cares melt away.

Hunks of chocolate amidst the fine powder!

Spicy Maya hot choc is semi-sweet, with a light spicy kick at the end that makes the back of your throat tingle. I used to think hot chocolate flavored with cayenne and chili spice was plain weird (ditto for bacon flavored chocolate), but given my penchant for anything chocolate, I had to try it. So I tried to make it on several occasions at home. But the stuff was too strong, and it tasted like pennies. But Chuoa is NOT like that! It is complex and layered without any metallic aftertaste.

The product is from Chuao Chocolatier www.chuaochocolatier.com, and is Venezuelan by way of Southern California.

The cocoa powder is avail online at $15 for a 12-ounce container. Also on sale at Coupa, where I got it for $18.50. It is not inexpensive. But think: You get what you pay for.