A Chocolate World: Ghirardelli Drinking Chocolate

Friends who've known me for years find it odd that I now have such a chocolate obsession. The reality is I never liked chocolate until I began losing weight about 5 years ago. One day the chocolate lust hit and it hasn’t yet gone away.

Thus, I traveled half way around the world to experience my first cup of drinking chocolate only to find that a luscious cup was always available in my own backyard of San Francisco. I just never knew it.

A few weeks back our summer staff at camp wanted me to take them on a San Francisco tourist outing. Cable cars, Chinatown, Pier 39, Fisherman's Wharf, and of course, Ghirardelli Square were on the agenda.

Ghirardelli Square is known the world over as THE San Francisco chocolate destination and is the company's flagship retail location. Ghirardelli Chocolate Company is the second-oldest chocolate company in the US, founded in 1852 by Italian chocolatier, Domingo Ghirardelli. [1] In 1893, the company was expanding and relocated its operation to what is now Ghirardelli Square. San Francisco declared the site an official city landmark in 1965. In 1967, the company moved its production facilities to San Leandro, and turned the buildings and original chocolate making equipment into a popular tourist destination.

Because Ghirardelli's ice cream is exclusively made from cow's milk, I wasn't sure what I would have during our tourist visit. I was thinking a brownie (as chocolate baked goods are my vegan exception), but when I saw "Decadent Drinking Chocolate" on the menu, I immediately knew what I wanted. And after a cold windy day along the bay, I knew a cup of warm chocolate would definitely hit the spot. And it did.

Though I was the first to order, my afternoon dessert was the last to arrive but I knew the wait would be worth it.

I was surprised that I could taste the difference between the LaVerna drinking chocolate and the one from Ghirardelli. Though LaVerna's drink was darker in color and had a rich textured consistency, it was slightly sweeter than the cup I enjoyed at Ghirardelli, which was more milky with a subtle bitter bite. The different amount of cacao percentage is the reason for this taste difference. LaVerna's dark chocolate has 53% cacaoa as opposed to Ghirardelli's 58%.

Both of these drinking chocolates are made in the classic way, with a semi-sweet chocolate and blended with milk, as opposed to the traditional French and Belgian style which uses a 60% bittersweet or 70% extra bittersweet cacao and is finished with water. This more traditional European way is thus, non-dairy, and better corresponds to my vegan values, making my vegan-life much happier. I plan to share my bittersweet chocolate drinking experience in an upcoming blog.

Though the LaVerna drinking chocolate was sweeter, I preferred the dark rich dense texture, over the lighter more liquidy version at Ghirardelli. There was a depth in the overall flavor and experience to the cup at LaVerna that I truly enjoyed and savored. While I did appreciate the bitter chocolate edge at Ghirardelli, it was however more milky, smooth, and monotone in flavor. Even though I took my time sipping it, the brew was gone way too fast, and without swishing it around in my mouth, hard to fully enjoy. LaVerna's drinking chocolate, however, served with a small spoon, lasted for a while, and was definitely more dessert than drink. Ghirardelli's on the other hand was more drink than dessert.

Overall I did enjoy my cup of drinking chocolate at Ghirardelli, and it did live up to its menu description providing an "intense chocolate flavor in every rich velvety sip." At $4.95, it may be more expensive than my 2 euro cup at LaVerna, but at least I don't have to fly to Italy to indulge.

Footnote:
[1] Baker's Chocolate is the oldest chocolate company in America, founded in 1780.

Also note, the 14th annual Ghirardelli Chocolate Festival will be held on September 12-13, 2009. I'm planning to take in the experience on Saturday the 12th. Email me if you are interested. $20 gets you 15 tastings. A real deal, if you ask me!

A Chocolate World: LaVerna Drinking Chocolate

A packet of powder and hot water. That was my long held mental model of hot chocolate. But all that changed this summer at La Verna, a mountain hermitage in Tuscany, as my first experience with drinking chocolate was simply, "pure heaven."

Since 1213, La Verna has been associated with Franciscan spirituality. It is recognized as the place where St. Francis had a life-changing encounter with Christ and received the stigmata. It is the place where St. Bonaventure composed the Itinerarium, and for centuries, it has been a spiritual destination and sanctuary for Franciscan pilgrims.

Because of its natural beauty and history of spiritual revelation, Mount La Verna was one place I had been looking forward to visiting during my Franciscan pilgrimage this summer. Yet in all my studies this year at the Franciscan School of Theology, no one had ever mentioned La Verna's association with chocolate.

After one sip of "Convento Della Verna" drinking chocolate, however, this religious sanctuary will now forever be spiritually associated with my chocolate revelation. My revelation = I really enjoy drinking chocolate.

We visited La Verna a few days into our trip. During our long bus ride from Assisi to the mountain, Brother Joe, one of our pilgrimage leaders, mentioned that upon our arrival we would break and he suggested we try their chocolate. I had never tried drinking chocolate before so it sounded intriguing, and having not located good chocolate cake in Assisi, I was longing for a chocolate fix. Thus, when the bus stopped, I was the first one at the counter, ready to order, with Brother Joe's Italian translation ready to assist.

For 2 euros, I was given an espresso cup filled with thick, warmed chocolate. It was served with a small spoon (see picture above). I gratefully lifted my drink, and took a seat as all eyes were upon me. I was the group guinea pig.

I gently stirred the cocoa brown potion, and smelled it. It had a rich, inviting chocolate factory aroma. As I lifted the spoon and slowly sipped, my eyes widened. I immediately knew I had discovered another exception in my vegan diet! After one taste, I was hooked. My chocolate palate was pleased; and with a two thumbs up review, the line at the counter formed.

Though this cup of drinking chocolate did not have the dark bitter bite (or color) that I appreciate in a chocolate cake, it had a deep, semi-sweet flavor that was very smooth, in spite its thick liquid consistency. Very simply, the warmth of the chocolate and its luscious taste were intoxicating. As I slowly enjoyed each spoonful, I was caught up in a third heaven, and I licked the sides of the cup so as to not waste one drop of this "food of the gods," as chocolate is called.

The gift shop featured Convento Della Verna chocolate bars. Watching Sister Joanne, our other trip leader, purchase four large bars to bring back home as gifts, I knew I needed to buy one. Locally made chocolate appears to be La Verna's hidden secret. As I continue to slowly enjoy my chocolate treasure back home one square at a time, I am brought back to my La Verna experience. The 53% cacao bar tastes very much like the drink I savored on the mountain back in early June.

Since returning from this chocolate retreat, I have learned a lot about drinking chocolate. In the coming blogs, I will explain how drinking chocolate is made and I will describe the differences between "drinking chocolate," "hot chocolate," "hot cocoa," and the "instant stuff." I'll also share other drinking chocolate experiences I've had since my La Verna chocolate revelation.

While Francis was transformed by a seraph at La Verna, I was transformed by a cup of chocolate. Chocolate can be a spiritual experience, and for me, there was no place more appropriate for a chocolate spiritual high than the beautiful Tuscan mountain retreat of Santuario della Verna.

A Chocolate World: Assisi Panforte al Cioccolate

I returned from my Franciscan pilgrimage in Italy a few weeks ago. Though it was an excellent experience, I was disappointed by one thing = I did not find the types of chocolate desserts I was craving. In others words, no chocolate cake, or at least, not the type of chocolate cake which I am accustomed. (Remember, chocolate cake is my vegan exception!)

Instead of the "traditional" American chocolate cake, I found an Italian "chocolate cake," which is different from what I expected (see right). I originally didn't care for the taste, but upon further trials, I have since grown to appreciate and enjoy this newly discovered chocolate dessert. Yet, when push comes to shove I still prefer a slice of dark, moist, subtly bittersweet chocolate cake, which is rich, but not overly dense, topped with a dark chocolate frosting. And when vegan, even better.

Walking by numerous bakeries on the streets of Assisi, I saw many pastries filled with chocolate, but only found two places that featured something that looked like the chocolate cake I was looking for. Though the two desserts looked virtually the same, at one place this chocolate delight was called "salame" and at another place it was called "panforte al cioccolato."

Traditionally, an Italian panforte is an Italian version of a fruitcake. A chocolate version simply puts cocoa in the recipe. Since fruitcake is not my dessert of choice, a "panforte al cioccolato" was not something that sounded appetizing so I initially passed on trying it when I saw it in the bakery window.

Traditionally, "salame al cioccolato" is a no bake chocolate dessert in the shape of a salami. But the "salame" I saw in the bakery window at the Gran Caffe in Assisi was not sausage-shaped, but looked like a thicker version of a traditional chocolate panforte. In essence, it looked like a chocolate cake with nuts (see left). Not understanding what this chocolate dessert could be, I needed to give it a try. It looked very promising.

One bite however proved that this did not taste like a traditional chocolate salame, which is essentially chocolate, nuts, and biscotti crumbs. This salame had an orange kick, which I did not expect. It was panforte-like. However, It did not have the additional fruit which one would expect in your traditional chocolate panforte.

I was a bit confused, and unfortunately, no one could explain what this chocolate delicacy was as each person defaulted to describing the traditional salame and panforte.

After a few bites, I discovered that I was enjoying this unique Assisi delight. The orange zest (which was growing on me) complemented the chocolate, which was more semi-sweet than bittersweet. The cake consistency was not your typical baked cake moist, but dense with a subtly sticky cookie-like texture, with small chunks of nuts mixed through out, peppering the dark brown coloring. (Texturally in many ways it looked like a vegan chocolate Larabar and my raw vegan chocolate cake.) The entire round dessert was laid on a layer of edible sugar paper, and topped with a layer of dark chocolate, cut into cake-shaped slices

Aside from the orange kick, this chocolate dessert tasted like what I would expect in a traditional salame al cioccolato. Unfortunately, I was not able to find a traditional salame on this trip in which to compare.

So what is this Assisi dessert? I don't know, but with the orange zest, I see it as an Assisi version of a traditional panforte al cioccoloto. As I now reflect on this chocolate discovery, my taste buds are craving this unique chocolate cake, as I remember 9 magical days last month in the beautiful Umbrian city of Assisi.

Next post:
Hot chocolate from LaVerna, Italy

It's a Chocolate World: A Vegan Celebration

It was my birthday this past week, and the camp where I work made me a vegan chocolate cake in celebration. I was impressed for 2 reasons.

1. This was the first vegan chocolate cake one of our cooks had ever made, and it was good. She served it slightly warmed, topped with shredded coconut because, as she said, "I didn't know how else to 'frost' it." Though the cake didn't have the dark bitter bite that I truly love, the cake was very moist, rich, and had an inviting cocoa flavor which was accented nicely by the sweetened coconut.

For a first cake, from a recipe straight off the internet, I was impressed. I had two pieces and scraped up the crumbs because, well, you can't let good chocolate cake go to waste!

I was impressed with the cake for a second reason. 2. The camp staff gobbled up their pieces and wanted more, in spite the fact that it didn't have the "usual" stuff they expected like eggs, milk and animal products. Questions abounded as to how the cake was so moist, so rich, so yummy. In essence, they couldn't believe that this chocolate cake was vegan.

I was impressed by the fact that even some hard care staff members who razz me about my diet enjoyed it, proving once again that you can be compassionate towards animals and still enjoy an excellent slice of chocolate cake. In other words, with a vegan diet, you can have your cake and eat it too.

Though impressed by my chocolate vegan birthday cake, what has really impressed my chocolate taste buds is the international chocolate I have discovered in recent weeks - Italian chocolate, Russian chocolate, Mexican chocolate, even though much of it has been non-vegan. (Just remember, chocolate cake is my vegan exception!)

With the summer now in full swing and school a few months off, I am planning on getting back into a weekly blog and featuring international chocolate delights over the coming weeks. It is a chocolate world!

Though "the perfect chocolate cake" has been my chocolate quest, I have also come to appreciate other chocolate forms like chocolate bars and drinks, and how some of it can be greatly complemented by a little glass of red wine. Having returned from 2 weeks in Italy, I'll begin my summer chocolate blog series with some beautiful chocolate experiences there.

As I hopefully have you salivating for more, click here for the recipe link from allrecipes.com for the vegan chocolate cake the camp staff enjoyed this weekend for my birthday. (It sure beat the boxed lemon cake they made me last year!)

Next post:
Chocolate cake from Assisi, Italy

Conclusion

This is part 12, the last installment, of my research on global food movements entitled GLOBALIZATION: It's what's for dinner

CONCLUSION

Globalization impacts the food choices of every person. The Standard American Diet of fast food may have won the first round, but Global Living Awareness Diets are emerging and providing earth citizens new options, especially Americans. One Planet Living, organic farming, and plant-based diets represent global trends built on environmental ethics of compassionate care for creation. Historically, Christians have been at the forefront of such movements. Today, the same trend is beginning in Europe (yet again), and will hopefully continue as God's people see, judge, and act according to their faith. Franciscan theologian Eric Doyle writes:

"The greatest challenge to organized religion in the western world now is whether it can guide individuals along the paths of their own inner depths, and show how the riches in these depths can be recognized, accepted, and put at the service of all creation; and, closely related to this, whether it can teach people to commune with God and nature. That religion has the means to do this cannot be doubted, I think; that it will see it as its chief task in the long run is probably predictable." [62]

Click here for the first entry of this series from January 5, 2009.

[62] Eric Doyle, The Song of Brotherhood and Sisterhood (St. Bonaventure, NY: The Franciscan Institute, 1992), 53. (Reprint of St. Francis and the Song of Brotherhood, New York: Seabury Press, 1980.)

The Choice is Yours

This is part 11 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

THE CHOICE IS YOURS: You Are What You Eat


Bringing ethics to consciousness for action is the premise of George Eisman's book, The Most Noble Diet. [59] Eisman identifies six levels of progressively deeper conscious concerns that determine diet selection. The levels, reflected in the food movements presented, are:

1. Hedonism = Eating what you enjoy.
2. Personal health = Eating what you believe is "good" for you.
3. Environment = Eating what the Earth provides without undue disturbance to ecosystems.
4. Politics = Eating (or not eating) as a statement against oppressive actions or policies.
5. Non violence = Eating only what can be obtained without intentional injury or cruelty.
6. Humanity = Eating only what is your "fair share" in this global human community; not demanding extravagances that deprive others of their basic requirements of life.

As one's ethics deepen, one's judgment is deepened so that one's actions move from self-centered to other-centered, from a fast food life of convenience to One Planet Living. Like the Great Law of the Iroquois Confederacy, “In every deliberation we must consider the impact of our decisions on the next seven generations.” [60] Upon this the GLAD food movements stand.

As consumers, we have choices. But it will be a shift of our ethics, our values and beliefs about what is "right and wrong," "good and bad," "acceptable and not" that will determine the choices we make and the standard of living we maintain.

"If everyone in the world lived like an average North American, we'd need 5 planets to live on."

In all the books cited in this paper, each author ends with an exhortation to action. Whether it's minimizing your eco-footprint, exercising "buycott" power as you vote with your dollar, choosing organic and local foods, eating meat less, or abstaining from all animal products all together, the bottom line is: the choice is yours.

"Each individual can make a difference in creating a greener world. Every meal choice can move us one step closer to a more sustainable agriculture, and ultimately, healthier lives." [61]

The question is: What are YOU having for dinner?

Final post: CONCLUSION

[59] George Eisman, The Most Noble Diet: Food Selection and Ethics (Burdett, NY: Diet Ethics, 1994), 4.
[60] Fox, 12.
[61] Ibid., 127.

The Ethics In Eating

This is part 10 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

WHICH WAY TO GO?: The Ethics In Eating

If a food revolution is to save the planet and improve humanity's chance for survival, bioethics must be introduced and deployed.

According to Fox, bioethics are "the extension of ethical issues and concerns from the immediate human community into the broader biological dimension of our relations with, and duties toward, the biotic community - animals, plants, and the whole of nature. Bioethical principles in food production and consumption are keys to a more sensible and compassionate future." [53]

In his book, Eating With Conscience, Fox provides
four bioethical principles: [54]

1. Ahimsa = Minimizing and avoiding harm or injury to agricultural and natural ecosystems, including wildlife, soil microorganisms, beneficial insects, and birds. (For more information, check out my 6 part series on AHIMSA from 2008.)

2. Biodiversity = Protecting and even enhancing biodiversity of both domestic and non-domestic animals and plants.

3. Transgenerational equity (sustainability) = Securing and improving the environmental quality and productivity of the land for future generations.

4. Symbiotic enhancement = Heightening the life and beauty of the land rather than "destroying what was, a generation or two ago, called the countryside."

"Ethical behavior is one way I can show gratitude for the many blessings in my life and express my spirit of a reverential respect for all of life," Fox writes.

For Archbishop of Canterbury, Rowan Williams, ethics must extend to food choices. [55] Under his leadership the Church of England issued a report entitled Sharing God's Planet that recommends sustainable consumption and says every Christian has a duty to care for every part of God's creation, with clergy first being the examples by making eco-friendly consumption choices personally and in the parish. [56]

One's beliefs ground one's ethics, which help determine the lifestyle choices which are made. Unfortunately, as Singer and Mason point out, ethical consumption has gone much further in Europe than in the United States. [57]

In Europe, for example, NGOs have campaigned to persuade supermarkets to stock organic, freely traded products, free of GMOs since the 1980s. The authors also note that progress in the area of ethics will be tougher in America than in Britain and Europe because "America's food industry seeks to keep Americans in the dark about the ethical components of their choices." [58] If you can't see, you can't judge so to be able to act ethically.

Next post: (Sorry for any delays.)
Ethics and conscious action

[53] Fox, 12.
[54] Ibid., 145.
[55] Singer and Mason, 6.
[56] Cited in Ibid., 6-7.
[57] Ibid., 5.
[58] Ibid., 7.