GO TO CHOCOLATE

Anticipation

2010-12-15T14:24:00.000-08:00

Anticipation has a lot of meaning for our Winter Collection. As we develop the fascinating flavors that will make up the collection, we are anticipating what our audience will experience. Will they find it varied and beautiful to look at? Will they find familiar favorites? Will they find enough new and unusual tastes to entice them to try yet another piece in the collection? Will they grow in their appreciation of fine chocolate and admiration for the sacred cocoa bean? Will they be so enthused about their discovery that they will want to share it with others? Will we hear their delight about how their gift was received? Will we be touched by the news that we made others happy through our life's work? These are the joys we anticipate as we present our Winter Collection you, dear audience!

Hooray SF Giants!

2010-11-03T20:35:00.000-07:00

Love those Giants! We are so proud of such a bright, successful team. We sent dozens of people home from the market on Saturday with fabulous Go To Chocolate Apples so they could enjoy them while watching the Giants beat the Rangers in game three of the 2010 MLB World Series. We assume the apples were all eaten by the time Sunday's game came around. Now, about the apples, these plump jewels have dominated the Fall season for several years now. They take a lot of time to make and have always been a challenge to keep in stock along with the other intricate chocolates made by Go To Chocolate. But we persist in this labor of love because we love to see the excitement they generate and we love to eat them, too. They are available through December this year because the Fuji apples that are grown in Northern California are really getting good right about now. So let us know if you want one made without nuts or if there are any other special requests we can bring to you for pick up at either the College of San Mateo Farmers' Market or the Half Moon Bay Shoreline Station Farmers' Market. Go Giants!

Half Moon Bay Farmers' Market Opens Saturday

2010-04-29T12:19:00.000-07:00

We're excited to have everyone visit us at our coastal outpost starting this Saturday, May 1, 2010. We will be dispensing our fine, fabulous chocolates from 9:00 am, sharp, until 1:00 pm, sharp, at the Coastside Half Moon Bay Farmers' Market. There may be a feeding frenzy and we don't mean the local sharks. We'll be sampling some favorite chocolates that you've been missing since we saw each other at the end of December. And many thanks to those loyal customers (and you know who you are) who drove over the hill to see us at our year 'round College of San Mateo spot. See you Saturday!

65% Ecuadorian Truffles with a Splash of Pomegranate

2009-12-21T08:28:00.000-08:00

Yet another new confection was born this week. It is the result of noticing that the 65% Ecuadorian varietal chocolate chosen for this season's featured truffle is deep in flavor and somewhat astringent. The beautiful market pomegranates were speaking to me with their berry taste and astringency. These two were meant for each other.
Made by Guittard Chocolate Company, the Nacional variety of cocoa beans from Ecuador are converted to a dark chocolate characterized by an earthy, deep chocolate flavor, lots of aromatics and lots of antioxidants. So why not add more from the same taste profile found in the pomegranate. The result is a fruit forward chocolate with a lot of taste to occupy the senses and soothe the nerves.

The Masterful Winter Collection is Released

2009-12-04T17:34:00.000-08:00

The image of the Old Master's fine paintings is an expression of the beautiful flavor of Go To Chocolate as expressed in this season's Winter Collection, just released. The inspiration, like the Old Masters works, is the appreciation of the beauty of ordinary things seen in an extraordinary light. First, the use of Organically grown California Almonds is combined with 61% dark chocolate to create this year's leading new piece, Almond Bark. What really makes this piece a standout is the process of twice roasting the almonds so that the flavor fully develops without yielding bitter off notes. The quality of the nuts is superb and the new crop is very fresh. They are the product of Francesca's Fresh Produce in the Central Valley. There are ten all new pieces, many created using local produce as inspired by the Farmers Market community of the Bay Area. By the way, our photographer, Barak Yedidia has captured the essence of Go To Chocolate in an all new, Old World light that will dazzle viewers of our home page.

"These Apples Are Beautiful"

2009-10-13T23:40:00.000-07:00

I've been hearing this a lot. People exclaim about the visual impact of the Chocolate covered, almond encrusted caramel apples. There is something very Fall-ish about the colors and something very alluring about the visual textures. But the real fun begins when tasting them. This year we turned to our fellow Coastside Farmers' Market vendor, Rainbow Orchards http://www.rainboworchards.info/, for tasty, fresh and local fruit. We tested their Gala apples which were awesome but then discovered an obscure variety that works perfectly for this confection, the Jona Gold. We were immediately struck by the perfume-like aroma that leaps out with the first crunchy bite. They are not especially tart and they are almost like champagne on the pallet, crisp in taste and texture. The caramel, chocolate and almond layers blend beautifully to complete that exciting taste experience. And when people want to share, the fruit can be cut off the core in four, straight cuts and then sliced into wedges. This is just a suggestion because we also know that there are a lot of kid-type people who just want to eat the whole thing themselves and are determined to eat it off the stick. That works! I love these apples!

Spring Has Sprung

2009-04-14T22:44:00.000-07:00

"Local" is the new theme for my Spring Collection this year. Here's how local it gets. It didn't take a lot of searching to find just the right tangerines for my tangerine gel which is featured in the brand new Spring Collection. I just looked across the aisle at the College of San Mateo Farmers' Market on Wednesday morning. There I saw my fellow vendor at R. Schletewitz Family Farm, his stall loaded with crates of bright orange tangerines. I left the market with an entire crate. I spent an hour juicing the fresh fruit, tasting as I went. Then I made a reduction of the juice. This took 6 hours over very low heat. This was to concentrate the natural sugars to preserve the tangy fresh taste. The naturally thickened, concentrated juice was then filled into 55% dark chocolate shell molds, each holding about 10 grams of the precious gem-colored fruit gel. The experience of eating this pieces is surprising and almost alarming. If the snap of the chocolate opening and the appearance of the bright orange color don't startle you, the tangy, spring taste ending with a lively chocolate finish will. Go for the thrill and buy my 2009 Spring Collection

What Are You Waiting For?

2009-02-08T23:37:00.000-08:00

Ask yourself, "Is it the touch, or is it the vision, or is it the passionate taste that I've been waiting to experience?". With the Go To Chocolate Velvet Heart, all three come together in a pleasurable instant. Don't think that the nostalgic appearance belongs just to days gone by. Sieze the moment. Select this completly satisfying gift to give or to get. The chocolates are smooth, sleek and above all passionatly delicious.

Is Chocolate the Reason for the Season?

2008-12-22T16:24:00.001-08:00

Yes! And here's why. A lot of love goes into my gorgeous-looking and fabulous-tasting chocolate works of art. And when I see, face-to-face, the love that my customers put into the selection of their chocolate gifts, it is clear, that chocolate will be making many people merry. Chocolate will be the vehicle for expressing so many of love's facets: gratitude; friendship; generosity; affection; commitment; etc. So, now that we find ourselves deep into the season of the longest nights, I agree, it is the love that flows through the chocolates I make, to your hands, to the hands of the receiver, and finally flows through every delightful bite of chocolate, that is the reason for the season. Remember, chocolate is to food, what song is to speech, and what dance is to movement. It is greater than itself. It is a taste of something divine.

Winter on the Web

2008-11-26T17:08:00.000-08:00

It wasn't easy but all the items I make and typically sell at the Farmers' Market are now on the Chocolates page of the website. With a little patience you can scroll through all the types of chocolate I make. Looking at the great pictures by Barak Yedidia will make the browsing worthwhile. Use the PayPal shopping cart if you want me to ship out your order. On the other hand, if you shop at one of my five weekly Farmers' Markets, send me an email with your order at michael@gotochocolate.com. Then I will bring it for you to pick up when you come to the market: College of San Mateo Saturday or Wednesday 9am-1pm; Pacifica Wednesday 2pm - 6 pm; Belmont Sunday 9am - 1pm; Half Moon Bay Saturday 9am - 1pm. Hope that makes sense. Call me if you have questions. My cell is 650-339-1900. I really want to make it easy for you to get my fabulous chocolates anyway you'd like to. That's why I make them after all!

The Chocolate Caramel Apples Have Arrived

2008-10-16T12:39:00.000-07:00

Many of you have already been buying these treats. I've been selling them at the Farmers' Market since October 1st. This is a delicious confection that starts with fruit and ends with nuts, and in between are layers of creamy caramel and dark chocolate. There is a certain excitement in the air when the caramel apples are available. Everyone knows the season won't last for long, only about 2 months. And it is just so exciting and satisfying to actually eat something so beautiful and big, knowing it is made out of really good stuff. Just so you know, making these wonderful apples is a three day process. The first day, the apples are hand washed and allowed to dry. The next day, the sticks are inserted right before the caramel is cooked. It takes about 90 minutes to boil a kettle of caramel. It is done when the color is right and the boiling temperature is 240F. The hot, bubbly caramel is taken off the heat, then it cools to 200F. Now the apples can be dipped in the golden liquid. The apples must be rotated by hand in a twirling motion, in mid-air, to set the caramel so it doesn't all slump off. Then it gets to rest overnight. The next day, pure dark chocolate is melted and tempered. When it is ready, the apples are dunked into the warm chocolate, being careful to leave some of the surface of the lovely caramel exposed. Before the chocolate is completely set, the apples are rolled through a bed of roasted, chopped almonds. These almonds add color and nutrient-dense crunch to the eating experience. These Chocolate-Almond-Caramel Apples are truly something special. I'm happy to have some customers who ask me to slice into them right when they buy them at the Market. The perfect snack.

Get Outside, Go To The Farmers' Market

2008-09-17T11:50:00.000-07:00

I looked back on my blog entries and I realized how much I talk about the weather. Actually it's about how chocolate and the weather go together. When I'm outside for so many hours a week talking to customers at the various Farmers' Markets, it is easy to see how people's appetites and moods go with the temperature. So that explains why my hot chocolate only lasted a few minutes at the cool, foggy, Wednesday morning market at College of San Mateo. I'm offering 72% Dark Chocolate, made first into a water infusion, then blended with hot milk. It resembles a traditional cup of hot cocoa. But if you try it you'll quickly see how rich and exciting it is. Of course, I sell the 72% Dark Chocolate wafers so that you can also make it at home. At my house, however, the favorite drink is to have the 72% Dark Chocolate/hot water infusion straight. There is no other chocolate experience quite like it. The flavor is all right there, no hiding behind milk or other ingredients. It is liquefied, warm chocolate. It delivers the full force of the chocolate flavor sip after sip. The recipe for this is on the bag of 72% Dark Chocolate when you pick it up at the market.

Fall Is In The Air, Gathering Nuts

2008-09-09T15:13:00.000-07:00

This Thursday evening will be the season closer for San Carlos Hot Harvest Nights. And we certainly have had some very hot nights, many in excess of 90F. In a couple weeks, my Chocolate Marshmallow Gelato Pops and Chocolate Sodas will be just a memory. I am now designing my Winter Collection of chocolates. For this chocolate artist, the creative juices really only get flowing when the weather actually changes. And I need to see the seasonal produce in front of me, unlike the big companies who create their "Holiday Assortments" in, maybe, May. So for now I only know that I will be continuing to provide the Mediterranean Fusion Collection. But I can tell you that I'm thinking about using some premium Oregon Hazelnuts. I'm taking some time to get better acquainted with this nut. Many of you have asked about it. I've found out that the most "local" source is Oregon. And the flavor quality is outstanding. When combined with my chocolate, it is not sharp and piercing like some European versions. But rather it is mellow and fascinating. This works for me because I like my palate to be so intrigued by a flavor that I just can't get enough. I hope this will appeal to you, too.

Just Two More Weeks for San Carlos Market

2008-09-03T11:36:00.000-07:00

No time for me to take a summer vacation this year. Just too busy serving up Chocolate Gelato Pops, Chocolate Sodas, etc. at the Farmers' Markets. And now the school year has begun. But I've been very happy to be a part of everyone else's summer fun on Thursday nights at Hot Harvest Nights in San Carlos. And no denying it, I've been having fun, too. Next week will be the final San Carlos market for the season. It has passed by all too quickly. There are so many friends, old and new, who drop in each week to enjoy some chocolate. And it seems that the whole town likes to show up and join the crowd each Thursday night for some good old fashioned socializing. I love this town. And it is so nice to be able to make my home here and to have my business here and to have customers who shop here, all in one location. So buy local! And keep in touch. I 'll continue to be at the year-'round market at College of San Mateo on Saturdays from 9:00 am to 1:00 pm, also close to home.

Speaking of Chocolate

2008-08-13T13:22:00.000-07:00

I just wanted to say one thing today. Don't let this season slip by without trying the 72% Dark Chocolate Gelato Pops or the Chocolate Soda. They are made with tender loving care just for you. The Pops are produced in batch sizes of 20 each. This way we insure the proper preparation to insure the full flavor development of the chocolate. We have had people shy away from these pops at "The Market" because they say they don't like chocolate ice cream. There is a reason for that. The type of chocolate used in regular chocolate ice cream is cocoa powder, not REAL PURE 72% DARK CHOCOLATE. Plus, the cooking of the ingredients before freezing is critical to bringing out the full flavor of the chocolate, not just leaving it as powdery, frozen dust. And besides, these are Gelato, not ice cream. Ice cream has much higher fat, 12-16% compared to only 6% in my Gelato Pops. The importance of this is that the lower fat content allows the chocolate to speak up and be heard above the taste of the milk fat. The same is true about the strong flavor of the Chocolate Soda. It is fat free based upon serving size. Which means that it has less than 0.5g of cocoa butter per serving. This translates to a pronounced chocolate flavor, even in this cold frosty form. So, come on, live a little. Have some chocolate excitement while these summer items are still available.

Summer Chill

2008-07-18T16:55:00.000-07:00

Even though a summer in San Francisco and around the area can be down right cold sometimes, we have been getting some very hot days. I want the idea of chocolate to be appealing no matter what the weather. So, for the Farmer's Market patrons, I have created two chilled offerings. The first one of its kind, is my Frozen Dark Chocolate Gelato Pop made with a sprinkling of my handcrafted marshmallow. Created with 72% Dark Chocolate and Organic Milk, this Gelato on a stick is unlike any thing you've tried. It is a deep, smooth, satisfying chocolate experience and cools you off, too. Watch for other types that I might add such Dark Chocolate Gelato with Chocolate Fudge Sauce and Dark Chocolate Gelato with Caramel Sauce. And now to tell you about my exciting Chocolate Soda. It is a new, crisp, refreshing beverage. I make yours to order with tons of chocolate flavor, a refreshing spritz of fizzy water over ice, and it is vegan and non-fat, too. Can't beat that. This is a "must-try"!

The Good News and The...Other Good News

2008-05-27T22:27:00.000-07:00

I'm excited to report that the Spring Collection sold out this week at Saturday's College of San Mateo Farmer's Market! Demand is staying strong as this season of changeable weather moves along. So the other good news is that as I remake this collection of adventurous pieces often, they will be super fresh for all the customers this week. Let me know if you wish to reserve yours ahead and I'll have it set aside for you at the Farmer's Market, either in San Carlos or San Mateo.

Hometown Days Festival Yippeeee

2008-05-18T21:57:00.000-07:00

We thank all our friends in town for stopping by. It was fun to see old friends and to meet new ones. A special thanks to our family, especially Les and Steve, for introducing us to the 8 million people they know in San Carlos while they helped in the booth. We encourage everyone to come see us again at the San Carlos Hot Harvest Nights Farmer's Market. Buy yourself another famous Go To Chocolate Bar or pick up that prestigious gift without making a trip to the mall. Our world class chocolates are always within reach.

Spring is Here

2008-03-21T15:12:00.000-07:00

Chocolate loves the weather of spring. Cool mornings and evenings and mellow afternoons. Did someone say mellow? We just cannot stop thinking about Marshmallow. It is such a great combination with chocolate. We have had many people brave enough to give our Marshmallow a try even though they swear they don't like marshmallow. Most people are shocked - not just surprised - that it is really different from that "other" stuff called marshmallow. While supplies last, we will be sampling our Dark Chocolate Covered Marshmallow in the shape of petite eggs, at the Farmer's Market tomorrow. It has generated a lot of excitement. We have lots of kid-friendly lollipops, individually wrapped, just right for tucking into Easter baskets or hiding for the hunt. Also on Saturday, our Spring Collection hits the runway. The glamorous, glossy, all natural chocolate will be available. All the pieces are ready now.

Things Are Hopping

2008-03-01T02:06:00.000-08:00

First comes the egg then comes the chick and then comes the bunny. Chocolate is all over the delicate marshmallow that we'll be selling in just a few hours at the College of San Mateo Farmer's Market. And they look beautiful, too, with real flowers for decoration. We hope our dark chocolate aficionados will appreciate the tender, melt-in-your-mouth marshmallow as it atomizes the rich chocolate all over the pallet. We will be sampling mini eggs for those who still have bad memories to overcome of marshmallow without the necessary roast to make them edible. If you've gotten so far as to read this blog, please, please come and try our wares...if you haven't already. It means a lot to see our customers in person.

Getting Ready for Spring Fling

2008-02-25T19:44:00.000-08:00

I'm still planning some great things for the Go To Chocolate Spring Collection. And meanwhile, I'm spending my "extra" time this week wrapping 1600 pieces of my English Toffee. We are donating 800 favors, two pieces each, of the best English Toffee in the world to a very worthy cause. And since I started my business on this product, I think it will be a crowd pleaser. The very worthy cause is the San Carlos Education Foundation. Our schools are blessed with great volunteers who are raising millions of dollars to keep the schools in our town excellent despite government funding that may come and go. Spring Fling is fund raising dinner that will bring the town together for the sake of our schools. I thought they could use a little chocolate to top off what promises to be a fabulous meal Saturday night, March 1st. So back to wrapping...

Didn't Die By Chocolate

2008-02-23T21:26:00.000-08:00

...but I know some of you tried. Nice meeting all those people who are new to Go To Chocolate, and seeing some familiar faces, too. I enjoyed initiating you to the flavors I make. Most of all I enjoyed watching the dance-of-joy from some first-time The Go To Chocolate Bar eaters. We will definitely be back next year.

Planning For Death By Chocolate

2008-02-21T17:08:00.000-08:00

Since I spend my whole life "in chocolate", I suppose I will, ultimately, die by chocolate. However, here are a few tips to help you plan to live through Saturday's event at COPIA, Death By Chocolate, www.copia.org, in Napa, CA, where I will be demonstrating for my third straight year. You probably already know your favorites, so go for those first to get warmed up. Then drink lots of water. Then continue with the specialties that you cannot find just anywhere, seek the lesser known entries. Then drink lots of water. Then if there is time and gastric space remaining, wander through, aimlessly, due to the drowsiness, to sample and to chat with the fascinating chocolatiers who understand and share your passion for chocolate. It promises to be a gratifying day spent among friends, chocolate friends.

Marshmallow, First Sign of Spring

2008-02-21T16:37:00.000-08:00

Marshmallow, chocolate covered marshmallow, is supposed to be like a fine spray of chocolate atomized into your mouth. The secret ingredient of this foamy confection, which I will tell you now, is air. It is supposed to disperse the thin layer of chocolate all through the taste receptors in the mouth to release a full, rich chocolate experience. I have selected a complex, 55% dark chocolate blend as the chocolate of choice. I have shaped the delicately whipped, white foam into chicks and bunnies and eggs. Then I totally enrobe the pieces with a one millimeter layer of chocolate. When eaten, the layer of chocolate snaps, the foam is released, then the flavor is atomized and the experience continues until well after the item is consumed. So be prepared to encounter marshmallow like you've never tasted it before - as it was always meant to be. The first batch is ready. Call me with your order. 650-339-1900. Next week the chicks and bunnies and eggs will appear as the first sign of my Spring Collection on www.gotochocolate.com.

Go To Chocolate's New Blog

2008-02-20T12:50:00.000-08:00

On this day our chocolate journey brings us to our first blog posting! History in the making.

In the Go To Chocolate kitchen we are busily crafting several varieties of our fabulous chocolates for the tasting adventure of those brave souls who will attend Death by Chocolate. The notorious event takes place this Saturday, February 23, 2008, at the non-profit food and wine museum, COPIA, http://www.copia.org/, in Napa, CA.

If you haven't already tried our best sellers we will have them ready for you to taste. We will also have a sampling of our Spring Collection. The fabulously popular Go To Chocolate Bar will appear in it's mini form as the Go To Chocolate Bite. This is an excellent opportunity to get acquainted with my chocolates and...me...the Go To Chocolate Guy himself, Michael Hohenthal