This week has been such a fabulous experience for me, participating in the first annual “International Chocolate Awards” competition.  As part of London’s famed Chocolate Week and Chocolate Unwrapped (London’s best chocolate show), the founders have tirelessly worked to create a truly worldwide collection of entrants and judges as they crisscrossed the globe in regional competitions that led to this week’s Finals.

The judges are an extraordinary collection of chocolate experts, connoisseurs, writers, lovers and then me. Being one of only a few North American judges was exciting and well, having never judged chocolate, all the more daunting.

My new judge friends carefully taught and encouraged me to just “taste the chocolate”; let it melt not mash in your mouth.  So off we went to try about 140 samples in 2 days.  Broken up into 7 two hour sessions of about 20 selections per session, we tried it all: white, milk, dark, bars, filled, paste, fruit, truffles… WOW!

For such a subjective decision, it really was quite scientific.  We used a very intricate system of scoring and rechecking with clear rules to follow in silence. After each session, when talking was allowed, it was quite evident that chocolate is truly a unique food and everyone came from such different perspectives.  What some believed was the best they ever tried, others weren’t quite as “illuminated” (to be nice about it). We used a soupy polenta between each sample to cleanse our palates.  Reminded me of good old grits from home.

I loved it ALL.  From fruits to licorice, bars to paste, I cannot think of one thing I wouldn’t like to try again, especially the flavors I usually don’t choose to try or buy.

Now my Quest just took another turn and got a bit longer as I now know there is so much yet to find.

Very excited to be on way to Brussels for the day o see one of the great Chocolate Capitals of the world.

Precose

I don’t usually take a long lunch, but today being National S’mores Day, I decided to head to one of the trendier parts of Dallas for what is arguably one of the best desserts in the country.  Featured on Food Network and many print media sources, Bishop Art’s Tillman’s Roadhouse has a S’mores Dessert to end all S’mores concoctions.

Completely house made: the sweet cinnamon Graham Crackers are just thick enough to hold the rest and delicious enough to try and take a bag home for a snack by themselves. The dark chocolate bark is smooth and rich.  The marshmallows (pistachio, maple and cotton candy) are light, delicate and packed with just amount of flavor to deliver a wonderful taste but not overpower the rest of the treat.  Add a fire to self roast and a plate to mash it all together and you are ready to go to a place not often found in a restaurant.  This is definitely in the S’mores Hall of Flame.

Chocolate Santander: Columbian Single Origin Chocolate.  Norm Haas, President of Foodlinks, Inc. owner of CS/  HAd nice discussion on South American chocolate, fair trade, single origin and Chocolate Santander chocolate.

South Bend Chocolates

Hershey: I’ve tweeted previously about Hershey’s new “Air Delights” and they live to their name. They are available in a Bar form and in special Hershey Kisses.

Hachez Chocolatier has added a “cocktail” line to their Chocolate Talers.  Now available in summer flavor favorites: Pina Colada, Strawberry Daiquiri and Mojto.

Tiffany Break candy- finger shaped candy, three layers of wafers with chocolate cream between each layers and enveloped in milk chocolate also available in a roll.

Flicks Candy’s-  has added new flavors to their lineup: Dark Non-Pareils, Milk Non-Pareils and Flickettes Baking Chips

Royal Chocolates USA- Chocolate Thins- Belgian Chocolates from 2010

Sweet Express

It’s shaped like a Prengles potato chip but it is all Belgian chocolate with tiny crispy rice puffs for a crunchy texture.

Comes in multiple flavors: Milk, Dark, Caramel, Almond, Hazelnut and Mint.

Nice taste and packaging.

Available: Costco, Walmart, Sam’s, Target

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