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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_113687":{"type":"posts","id":"bayareabites_113687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113687","score":null,"sort":[1480463976000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts","title":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts","publishDate":1480463976,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's starting to feel a lot like time for chocolate. As the weather gets chilly and the holidays are just around the corner, there's nothing like sipping a warm cup of hot chocolate, savoring a tasty brownie, or just nibbling on a truffle. Fortunately, there are options.\u003c/p>\n\u003cp>While you can always get a top-notch custom gift box at See's or order a hot chocolate dessert at Ghiradelli, there are dozens more unique and local chocolatiers throughout the Bay Area. Many of them handcraft their chocolate on site or source their organic and fair trade beans from a variety of places. Check out some of these chocolate shops. And let us know if we missed your favorite.\u003c/p>\n\u003cfigure id=\"attachment_113698\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o.jpg\">\u003cimg class=\"size-large wp-image-113698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg\" alt=\"Celebration cake from Dandelion Chocolate\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebration cake from Dandelion Chocolate \u003ccite>(Courtesy of Dandelion Chocolate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>: Founded in 2010, the company makes their small-batch chocolate from scratch from beans sourced from South America and Africa. Their factory and cafe in the Mission offers tours and classes, including workshops for kids. Or visit the kiosk in the Ferry Building.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hookerssweettreats.com/\" target=\"_blank\">\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003c/a>: Hooker's doesn't just make chocolate treats-- in addition to the original salted caramels (and the variety of caramel chocolate flavors), you should also try their famous bread pudding and some of the city's best cookies. Visit the small shop in the Tenderloin to see what's fresh and pick up a small-batch present.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatecoveredsf.com/\" target=\"_blank\">\u003cstrong>Chocolate Covered\u003c/strong>\u003c/a>: This quirky little shop in Noe Valley may not seem like much from the outside, but inside it has one of the widest selections of chocolates -- local and from around the world. There are countless boxes to pick from or have a custom box made. The signature tins come with pictures of San Francisco on them.\u003c/li>\n\u003cli>\u003ca href=\"https://www.recchiuti.com\" target=\"_blank\">\u003cstrong>Recchiuti\u003c/strong>\u003c/a>: When he and his wife founded the confectionary, Michael Recchiuti's goal was to bring his handmade chocolate treats to San Francisco. Now, there are two locations: an outpost in the Ferry Building and a larger shop and cafe in the Dogpatch. Try the Rocky Recchiuti Brownies or the seasonal champagne truffles, or order one of the beautiful gift boxes.\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>: Head to the chocolate factory in the Mission to pick out individual chocolate truffles or try one of their new creations, like the \"Don't Make Me Snicker\" bar. Buy a gift box for a friend. Tours are offered to small groups and Sunday afternoon tea is a popular weekly attraction.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg\">\u003cimg class=\"size-large wp-image-113704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg\" alt=\"Mint chip bars at TCHO\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg 1080w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint chip bars at TCHO \u003ccite>(Courtesy of TCHO)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/\" target=\"_blank\">\u003cstrong>TCHO\u003c/strong>\u003c/a>: TCHO makes gluten-free chocolate out of its Berkeley headquarters -- though it has retail locations in San Francisco. (It also has organic products and its dark chocolate is vegan.) The fair trade chocolatier is known for its attractive gift boxes and unique arrangements.\u003c/li>\n\u003cli>\u003ca href=\"http://michaelmischerchocolates.com/\" target=\"_blank\">\u003cstrong>Michael Mischer Chocolates\u003c/strong>\u003c/a>: This boutique specializes in chocolates filled with edibles like salted caramel, Irish whiskey, or baked apple. The designer chocolate bars aren't bad either. Order online or sit in the cafe on Grand Avenue in Oakland and drink a hot chocolate while you're there.\u003c/li>\n\u003cli>\u003ca href=\"http://www.theoaklandchocolateco.com/\" target=\"_blank\">\u003cstrong>The Oakland Chocolate Company\u003c/strong>\u003c/a>: Made with cocoa beans from Jamaica, the Oakland Chocolate Company's chocolates are made each Monday in small batches. There are new truffle flavors each month. Or just sign for the Chocolate of the Month Club.\u003c/li>\n\u003cli>\u003ca href=\"http://www.casadechocolates.com/\" target=\"_blank\">\u003cstrong>Casa de Chocolates\u003c/strong>\u003c/a>: Focused on Latin American chocolates and desserts, Berkeley-based Casa de Chocolates makes everything from flan to Mexican wedding cookies. The chocolates are spiced with flavors like chile, chopped pistachios, and candied ginger.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">\u003cstrong>Barlovento Chocolates\u003c/strong>\u003c/a>: Started with ingredients from the farmers market, Barlovento has come full circle selling primarily at farmers markets around the Bay Area, with a kitchen in Jack London Square. The cocoa is sourced from Venezuela. Try the mint truffles or the salted caramels.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113707\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o.jpg\">\u003cimg class=\"size-large wp-image-113707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg\" alt=\"Mariette Fine Chocolates\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mariette Fine Chocolates \u003ccite>(Courtesy of Mariette)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.dolcebellachocolates.com/\" target=\"_blank\">\u003cstrong>Dolce Bella Chocolates & Cafe\u003c/strong>\u003c/a>: Not just a chocolate shop, Dolce Bella is also a cafe, where you can enjoy a chili hot chocolate or coffee. (There's also a weekly dinner, soup, and salad menu.) If you order a chocolate box online, it's made fresh to order and can be shipped as gifts.\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariettechocolates.com/\" target=\"_blank\">\u003cstrong>Mariette Chocolates\u003c/strong>\u003c/a>: In the historic Willow Glen neighborhood, Mariette specializes in exotic chocolate covered fruits and other treats. Pick and choose from hundreds of varieties in the cute and packed shop.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatedreambox.com/\" target=\"_blank\">\u003cstrong>Chocolate Dream Box\u003c/strong>\u003c/a>: Tucked in a strip mall in Los Gatos, Chocolate Dream Box makes European-syle chocolates in artistic gift boxes. Find all kinds of holiday-themed chocolates in assorted festive shapes, made with ingredients from around the world. This is the place for tasty and fun gifts for everyone you know.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Pick up some unique chocolates for the holidays -- or just sample for your own enjoyment.","status":"publish","parent":0,"modified":1518033269,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":791},"headData":{"title":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts | KQED","description":"Pick up some unique chocolates for the holidays -- or just sample for your own enjoyment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts","datePublished":"2016-11-29T23:59:36.000Z","dateModified":"2018-02-07T19:54:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113687 http://ww2.kqed.org/bayareabites/?p=113687","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/","disqusTitle":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts","path":"/bayareabites/113687/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's starting to feel a lot like time for chocolate. As the weather gets chilly and the holidays are just around the corner, there's nothing like sipping a warm cup of hot chocolate, savoring a tasty brownie, or just nibbling on a truffle. Fortunately, there are options.\u003c/p>\n\u003cp>While you can always get a top-notch custom gift box at See's or order a hot chocolate dessert at Ghiradelli, there are dozens more unique and local chocolatiers throughout the Bay Area. Many of them handcraft their chocolate on site or source their organic and fair trade beans from a variety of places. Check out some of these chocolate shops. And let us know if we missed your favorite.\u003c/p>\n\u003cfigure id=\"attachment_113698\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o.jpg\">\u003cimg class=\"size-large wp-image-113698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg\" alt=\"Celebration cake from Dandelion Chocolate\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebration cake from Dandelion Chocolate \u003ccite>(Courtesy of Dandelion Chocolate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>: Founded in 2010, the company makes their small-batch chocolate from scratch from beans sourced from South America and Africa. Their factory and cafe in the Mission offers tours and classes, including workshops for kids. Or visit the kiosk in the Ferry Building.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hookerssweettreats.com/\" target=\"_blank\">\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003c/a>: Hooker's doesn't just make chocolate treats-- in addition to the original salted caramels (and the variety of caramel chocolate flavors), you should also try their famous bread pudding and some of the city's best cookies. Visit the small shop in the Tenderloin to see what's fresh and pick up a small-batch present.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatecoveredsf.com/\" target=\"_blank\">\u003cstrong>Chocolate Covered\u003c/strong>\u003c/a>: This quirky little shop in Noe Valley may not seem like much from the outside, but inside it has one of the widest selections of chocolates -- local and from around the world. There are countless boxes to pick from or have a custom box made. The signature tins come with pictures of San Francisco on them.\u003c/li>\n\u003cli>\u003ca href=\"https://www.recchiuti.com\" target=\"_blank\">\u003cstrong>Recchiuti\u003c/strong>\u003c/a>: When he and his wife founded the confectionary, Michael Recchiuti's goal was to bring his handmade chocolate treats to San Francisco. Now, there are two locations: an outpost in the Ferry Building and a larger shop and cafe in the Dogpatch. Try the Rocky Recchiuti Brownies or the seasonal champagne truffles, or order one of the beautiful gift boxes.\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>: Head to the chocolate factory in the Mission to pick out individual chocolate truffles or try one of their new creations, like the \"Don't Make Me Snicker\" bar. Buy a gift box for a friend. Tours are offered to small groups and Sunday afternoon tea is a popular weekly attraction.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg\">\u003cimg class=\"size-large wp-image-113704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg\" alt=\"Mint chip bars at TCHO\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg 1080w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint chip bars at TCHO \u003ccite>(Courtesy of TCHO)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/\" target=\"_blank\">\u003cstrong>TCHO\u003c/strong>\u003c/a>: TCHO makes gluten-free chocolate out of its Berkeley headquarters -- though it has retail locations in San Francisco. (It also has organic products and its dark chocolate is vegan.) The fair trade chocolatier is known for its attractive gift boxes and unique arrangements.\u003c/li>\n\u003cli>\u003ca href=\"http://michaelmischerchocolates.com/\" target=\"_blank\">\u003cstrong>Michael Mischer Chocolates\u003c/strong>\u003c/a>: This boutique specializes in chocolates filled with edibles like salted caramel, Irish whiskey, or baked apple. The designer chocolate bars aren't bad either. Order online or sit in the cafe on Grand Avenue in Oakland and drink a hot chocolate while you're there.\u003c/li>\n\u003cli>\u003ca href=\"http://www.theoaklandchocolateco.com/\" target=\"_blank\">\u003cstrong>The Oakland Chocolate Company\u003c/strong>\u003c/a>: Made with cocoa beans from Jamaica, the Oakland Chocolate Company's chocolates are made each Monday in small batches. There are new truffle flavors each month. Or just sign for the Chocolate of the Month Club.\u003c/li>\n\u003cli>\u003ca href=\"http://www.casadechocolates.com/\" target=\"_blank\">\u003cstrong>Casa de Chocolates\u003c/strong>\u003c/a>: Focused on Latin American chocolates and desserts, Berkeley-based Casa de Chocolates makes everything from flan to Mexican wedding cookies. The chocolates are spiced with flavors like chile, chopped pistachios, and candied ginger.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">\u003cstrong>Barlovento Chocolates\u003c/strong>\u003c/a>: Started with ingredients from the farmers market, Barlovento has come full circle selling primarily at farmers markets around the Bay Area, with a kitchen in Jack London Square. The cocoa is sourced from Venezuela. Try the mint truffles or the salted caramels.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113707\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o.jpg\">\u003cimg class=\"size-large wp-image-113707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg\" alt=\"Mariette Fine Chocolates\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mariette Fine Chocolates \u003ccite>(Courtesy of Mariette)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.dolcebellachocolates.com/\" target=\"_blank\">\u003cstrong>Dolce Bella Chocolates & Cafe\u003c/strong>\u003c/a>: Not just a chocolate shop, Dolce Bella is also a cafe, where you can enjoy a chili hot chocolate or coffee. (There's also a weekly dinner, soup, and salad menu.) If you order a chocolate box online, it's made fresh to order and can be shipped as gifts.\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariettechocolates.com/\" target=\"_blank\">\u003cstrong>Mariette Chocolates\u003c/strong>\u003c/a>: In the historic Willow Glen neighborhood, Mariette specializes in exotic chocolate covered fruits and other treats. Pick and choose from hundreds of varieties in the cute and packed shop.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatedreambox.com/\" target=\"_blank\">\u003cstrong>Chocolate Dream Box\u003c/strong>\u003c/a>: Tucked in a strip mall in Los Gatos, Chocolate Dream Box makes European-syle chocolates in artistic gift boxes. Find all kinds of holiday-themed chocolates in assorted festive shapes, made with ingredients from around the world. This is the place for tasty and fun gifts for everyone you know.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113687/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts","authors":["1459"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_11028","bayareabites_13746"],"tags":["bayareabites_1123","bayareabites_147","bayareabites_8588","bayareabites_11179","bayareabites_3369","bayareabites_81"],"featImg":"bayareabites_113699","label":"bayareabites"},"bayareabites_99122":{"type":"posts","id":"bayareabites_99122","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99122","score":null,"sort":[1439017771000]},"guestAuthors":[],"slug":"foodie-guide-to-outside-lands-2015","title":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","publishDate":1439017771,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.","status":"publish","parent":0,"modified":1439136584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1728},"headData":{"title":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend | KQED","description":"Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","datePublished":"2015-08-08T07:09:31.000Z","dateModified":"2015-08-09T16:09:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99122 http://ww2.kqed.org/bayareabites/?p=99122","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/","disqusTitle":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","path":"/bayareabites/99122/foodie-guide-to-outside-lands-2015","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99122/foodie-guide-to-outside-lands-2015","authors":["3243","5014"],"categories":["bayareabites_109","bayareabites_50","bayareabites_13746","bayareabites_1875","bayareabites_10851","bayareabites_10","bayareabites_90","bayareabites_181"],"tags":["bayareabites_1123","bayareabites_8369","bayareabites_14695","bayareabites_2565","bayareabites_2599","bayareabites_443"],"featImg":"bayareabites_99155","label":"bayareabites"},"bayareabites_90645":{"type":"posts","id":"bayareabites_90645","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90645","score":null,"sort":[1418401448000]},"guestAuthors":[],"slug":"no-more-gift-cards-10-local-food-gifts-for-your-holiday-season","title":"No More Gift Cards: 10 Local Food Gifts For Your Holiday Season","publishDate":1418401448,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n","blocks":[],"excerpt":"Surprise everyone on your list with picks from this collection of local, delicious gift ideas, from cheesemaking classes to custom tea blends.","status":"publish","parent":0,"modified":1418490909,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1493},"headData":{"title":"No More Gift Cards: 10 Local Food Gifts For Your Holiday Season | KQED","description":"Surprise everyone on your list with picks from this collection of local, delicious gift ideas, from cheesemaking classes to custom tea blends.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"No More Gift Cards: 10 Local Food Gifts For Your Holiday Season","datePublished":"2014-12-12T16:24:08.000Z","dateModified":"2014-12-13T17:15:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"90645 http://blogs.kqed.org/bayareabites/?p=90645","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/12/no-more-gift-cards-10-local-food-gifts-for-your-holiday-season/","disqusTitle":"No More Gift Cards: 10 Local Food Gifts For Your Holiday Season","path":"/bayareabites/90645/no-more-gift-cards-10-local-food-gifts-for-your-holiday-season","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90649,90650","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90653,90661","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90655,90656","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90645/no-more-gift-cards-10-local-food-gifts-for-your-holiday-season","authors":["5566"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_264","bayareabites_188","bayareabites_588","bayareabites_64","bayareabites_1653","bayareabites_8770","bayareabites_1763","bayareabites_1875","bayareabites_366","bayareabites_1248"],"tags":["bayareabites_12584","bayareabites_1123","bayareabites_13978","bayareabites_13977","bayareabites_12117","bayareabites_1783","bayareabites_1684","bayareabites_13979","bayareabites_1293"],"featImg":"bayareabites_90651","label":"bayareabites"},"bayareabites_87453":{"type":"posts","id":"bayareabites_87453","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87453","score":null,"sort":[1410798785000]},"guestAuthors":[],"slug":"chocolate-tour-of-the-mission-unwraps-more-than-a-taste-of-history","title":"Chocolate Tour of the Mission Unwraps More than a Taste of History","publishDate":1410798785,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\">\u003cimg class=\"size-full wp-image-87460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\" alt=\"Tray of chocolate tastes at Dandelion. photo: LilaVolkas\" width=\"1000\" height=\"695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tray of chocolate tastes at Dandelion. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>Ten ardent chocophiles are seated around \u003ca href=\"http://sanjalisco.com\" target=\"_blank\">San Jalisco\u003c/a>’s multicolored tile table. We scan the festive tangerine and lemon walls adorned with assorted masks, guitars and images of \u003ca href=\"https://www.google.com/search?q=Frida&client=firefox-a&hs=xjF&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=bgsXVIuuNYiejAKezICQBw&ved=0CEsQsAQ&biw=1198&bih=1023\" target=\"_blank\">Frida\u003c/a>, but when steaming platters of chicken mole appear, the tantalizing aroma and deep russet sauce ensure that all eyes are riveted to our plates.\u003c/p>\n\u003cfigure id=\"attachment_87462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\">\u003cimg class=\"size-full wp-image-87462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\" alt=\"San Jalisco's chocolate mole. photo: Lila Volkas\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jalisco's chocolate mole. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>This beloved family-owned restaurant has been filling the bellies of Mission regulars with Mexican comfort food since the 1950s and is famous for its goat stew. But our group is on a different mission: to trace the edible history of chocolate by sampling its local incarnations (sweet, savory and drinkable) with the help of Lisa Rogovin, founder of \u003ca href=\"http://www.edibleexcursions.net\" target=\"_blank\">Edible Excursions\u003c/a>. Her company’s latest tour takes our taste buds on a 3-hour exploration of traditional and innovative chocolate creations that dot San Francisco’s Mission District. Our first stop connects chocolate to its Mexican roots: chicken drenched in an earthy Poblano Chocolate Mole, a \u003ca href=\"http://en.wikipedia.org/wiki/Mole_sauce\" target=\"_blank\">celebratory dish\u003c/a> that dates back to the 1600s and represents Mexico’s mixed indigenous and European heritage.\u003c/p>\n\u003cp>Mole’s silken, sienna sauce is the result of a multi-step process of roasting, grinding and simmering more than 20 ingredients, including chili peppers (ancho, pasilla, mulato and chipotle), spices such as cumin, cloves, anise, cinnamon and garlic, plus the Mexican chocolate that gives the spicy heat its tinge of sweetness. The rich warmth of this dish lingers on our throats as we gather outside to continue our journey. Before the next stop on our walking tour, Lisa fills us in on a brief history of chocolate, its place in San Francisco and specifically the Mission.\u003c/p>\n\u003cfigure id=\"attachment_87466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\">\u003cimg class=\"size-full wp-image-87466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\" alt=\"Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\" width=\"1000\" height=\"656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>The cocoa bean (or cacao) has been traced back to ancient Mesoamerican civilizations. The Mayans and Aztecs used cacao both as a form of currency and a beverage, which was reserved for royalty, nobility and warriors. Once this chocolate drink made its way back to Europe -- first documented in 1544 in Spain -- it was also imbibed there by the ruling classes. The Italians began adding chocolate to food (cakes, meats, pastries, and pasta) and the French exclusively used it with desserts. While the Aztecs only drank their chocolate, more contemporary Mesoamericans were eating chocolate in the savory Mole Poblano sauce from the late 17th century.\u003c/p>\n\u003cp>\u003cstrong>History of Chocolate in San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the early 18th century, chocolate had made its way to the American colonies. San Francisco is synonymous with chocolate. (Think \u003ca href=\"http://www.ghirardelli.com\" target=\"_blank\">Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com\" target=\"_blank\">Guittard\u003c/a>.) In the mid 1800s, both Domingo Ghirardelli and Etienne Guittard realized that wealthy gold miners were the perfect patrons for their chocolate luxuries. The Ghirardelli Chocolate Company is America’s longest continuously operating chocolate manufacturer, but is no longer family-owned. Guittard, who started in 1868 with a small shop near the Embarcadero, now operates out of a 200-person factory in Burlingame and is the oldest family-owned chocolate company in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Joseph_Schmidt_Confections\" target=\"_blank\">Joseph Schmidt\u003c/a> – famous for their egg shaped truffles - had a factory on Folsom and 16th and a store on Sanchez. Sadly, Hershey’s bought and then eliminated the brand. The ubiquitous \u003ca href=\"http://www.sees.com/index.cfm/about_us\" target=\"_blank\">See’s Candy\u003c/a>, which began in Los Angeles and then expanded north, once also had factory in the Mission. Happily, two vibrant chocolate factories are still operating in the Mission and await us on our tour today.\u003c/p>\n\u003cp>As we round the corner of 20th and Florida, Lisa tells us that \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> has been part of the San Francisco chocolate scene since 1987. Today, we are lucky to have the owner, self-taught chocolatier, Charles “Chuck” Siegel, enlighten us about his passionate affair with chocolate.\u003c/p>\n\u003cfigure id=\"attachment_87470\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\">\u003cimg class=\"size-full wp-image-87470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates. photo: Lila Volkas\" width=\"750\" height=\"883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel of Charles Chocolates. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>In his blue jeans, t-shirt and running shoes, Chuck bubbles over with boyish enthusiasm, especially when he rhapsodizes on his favorite subject. Although he grew up in Flint, Michigan, a locale he calls “a culinary wasteland,” his family traveled a lot, and his father would always present his mother a gift of premium chocolates from New York, England or France. Tastes of those gifts inspired Chuck to recreate his favorite childhood candies with a gourmet reinterpretation. “I feel strongly that confections are ‘food’ if you start with good ingredients,” Chuck tells us. “So we use the best cream, butter, fresh herbs, fruit and nuts.” As in its former Emeryville location, the floor to ceiling glass walls of his open kitchens allow patrons to watch the entire process of candy making. Siegel emphasizes that candy, like bread, is best eaten fresh. “You don’t want to buy a week-old baguette or a box of month-old chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_87473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\">\u003cimg class=\"size-full wp-image-87473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\" alt=\"Charles chocolates sampler. photo: Lila Volkas.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sampler. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our sampling starts with a heart-shaped raspberry truffle, which Chuck instructs us to bite only halfway through (an act of extreme self-control that not everyone can manage) and then expounds on the importance of a thin shell, which can only be made by hand.\u003c/p>\n\u003cp>For me, however, the edible revelation is his butterfly shaped “peanut butter ganache.” Siegel confesses that he loved Reese’s peanut butter cups as a child but realized they were made with low quality ingredients. For many years, he tried making his own peanut butter to fabricate an improved version of the original, but was never happy with the results. Then only recently, he had an epiphany and created a peanut praline first, by cooking the nuts in sugar and then crushing them. The result is one of the most dynamic confections I have ever tasted: the caramelized sugar’s tiny shards explode with a surprise crunch in the midst of a creamy bite uniting the sweet and salty notes in an exquisite marriage.\u003c/p>\n\u003cp>We also try a bourbon truffle and a fleur de sel caramel – for which Seigel explains that the salt must be blended into the chocolate because when it is sprinkled on top, it dries out the tongue and impedes the tasting process. (These were fine confections – but my mind was still on the contradictory crunchy/creamy dynamic of the peanut butter ganache.) Chuck seems like he could enjoy discussing the finer points of candy making much longer, but with a schedule to keep to, after thanking him, Lisa herds the 10 of us out onto Florida Street for a brisk walk to our next stop as she points out some neighborhood culinary landmarks.\u003c/p>\n\u003cp>I am no stranger to Edible Excursions tours. Once I discovered and wrote about their \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\" target=\"_blank\">tour of hidden culinary delights in San Francisco’s Japantown\u003c/a>, I was inspired to join Edible Excursions as a guide, specializing in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">tours in ASL for eager Deaf Foodies\u003c/a>. Of all the Edible Excursions tours, this one has the most walking between stops, which is a welcome way to digest the experience, both mentally and physically. As we turn onto lively Valencia Avenue, Lisa reminds us that cacao, for ninety percent of its history, was drunk instead of eaten.\u003c/p>\n\u003cfigure id=\"attachment_87475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\">\u003cimg class=\"size-full wp-image-87475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\" alt=\"Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>In front of bustling \u003ca href=\"http://craftsman-wolves.com.\" target=\"_blank\">Craftsman and Wolves\u003c/a>, we are invited to drink mini-cups of sipping chocolate made with finely ground \u003ca href=\"http://www.valrhona-chocolate.com/shop/Expertise.php\" target=\"_blank\">Valrhona\u003c/a> bittersweet chocolate and topped with a house-made lavender marshmallow. A few sips of the revitalizing beverage, and I understand why drinking chocolate has been revered for its magical properties and health benefits for thousands of years. We take a brief peek inside the store at the gorgeous, creative pastries, several featuring chocolate, such as a chocolate croissant stack and chocolate sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\">\u003cimg class=\"size-full wp-image-87477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\" alt=\"Dandelion cafe and cocoa beans. photo: Lila Volkas\" width=\"1000\" height=\"455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion cafe and cocoa beans. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>A few steps away, in front of \u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">Dandelion Chocolate\u003c/a>, Becky Wurang, a passionate pixie, with a wealth of information, greets us with a tray of delectable tidbits that reflect Dandelion’s commitment to crafting small-batch chocolates from bean to bar, working directly with small farmers around the globe to bring back what they believe is the best, and most ethically sourced cacao beans. As we examine the football shaped dried cocoa pod, dried cocoa beans are passed around and we’re instructed to rub off the roasted shells to nibble on the nibs. While Becky continues her talk and shows photos of the cacao plant, I hear one of the guests murmur that it’s hard to absorb the geographical details of growing cacao in the equatorial ring, when someone is holding a tray of chocolate right in front of our faces.\u003c/p>\n\u003cfigure id=\"attachment_87476\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\">\u003cimg class=\"size-full wp-image-87476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\" alt=\"Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\" width=\"750\" height=\"993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our first sample is a slurp of a cacao fruit smoothie, which is the pureed form of the pulp that surrounds the chocolate seeds, or beans. The pulp is necessary in fermentation and this drink is imbued with a hint of tropical fruit. Finally, Becky hands out samples of three different chocolate bars that came from beans grown in Liberia, Belize and Madagascar. All are 70% chocolate, 30% cane sugar which makes their vastly different flavor personalities stand out. To me, the Liberian is mild and mellow, while the Belize has a citrusy zing and a floral finish, and the Madagascar a deep but not unpleasant smoky-sourness. Tasting three in succession emphasizes their variation.\u003c/p>\n\u003cp>What makes these single origin bars taste so different is the \u003cem>terroir\u003c/em>, or the land on which their beans were grown. It should not be surprising that just as coffee and wines vary depending on their place of origin; the flavor of the cacao bean depends on the type of soil, rainfall, how the farmers handle the beans and how the beans are processed. Speaking of processing, Becky leads us inside Dandelion to show us where the beans become bars through a series of complex and time-intensive steps.\u003c/p>\n\u003cp>We get a brief tour of the living museum of machines inside Dandelion’s onsite chocolate factory, including a roaster, cracking machine, sorter, winnower, melanger, tempering machine and a vintage German wrapper from the 1950s that encases Dandelion bars in their distinctive gold foil. I never realized how each step of the process could be subject to many possible variations of time and temperature that all affect the final product.\u003c/p>\n\u003cfigure id=\"attachment_87480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\">\u003cimg class=\"size-full wp-image-87480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\" alt=\"Mosto's chocolate cocktail. photo: Lila Volkas.\" width=\"1000\" height=\"871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mosto's chocolate cocktail. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>After this fascinating backstory of the chocolate-making process, we cross Valenicia and duck into \u003ca href=\"http://mostosf.com\" target=\"_blank\">Mosto\u003c/a>, sister bar to \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, which boasts over 300 varieties of tequila, mezcal and \u003ca href=\"http://en.wikipedia.org/wiki/Sotol\" target=\"_blank\">sotol\u003c/a>. We end the intense tour relaxing in a dusky corner with a custom cocktail concocted just for the Chocolate tour: made with lime, orange, reposado tequila and – of course - Aztec chocolate bitters. As I sip the pleasant potion and relax on Mosto’s banquette, I find a persistent sense memory fluttering around my brain. It’s the crunch of the peanut butter praline that Chuck Siegel finally figured out. So after good-byes all around, I scamper back to Charles Chocolates, and net a swarm of peanut butter butterflies to bring home.\u003c/p>\n\u003cfigure id=\"attachment_87478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\">\u003cimg class=\"size-full wp-image-87478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\" alt=\"Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\" width=\"1000\" height=\"851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://losjarritos.com\" target=\"_blank\">\u003cstrong>San Jalisco\u003c/strong>\u003c/a>\u003cbr>\n901 S Van Ness Avenue, San Francisco\u003cbr>\n(415)648-8383\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>\u003cbr>\n535 Florida Avenue, San Francisco\u003cbr>\n(415)659-8770\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com\" target=\"_blank\">\u003cstrong>Craftsman & Wolves\u003c/strong>\u003c/a>\u003cbr>\n746 Valencia Street,San Francisco\u003cbr>\n(415)913-7713\u003c/p>\n\u003cp>\u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>\u003cbr>\n740 Valencia Street, San Francisco\u003cbr>\n(415)349-0942\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mostosf.com\" target=\"_blank\">\u003cstrong>Mosto\u003c/strong>\u003c/a> (next to Tacolicious)\u003cbr>\n741 Valencia Street, San Francisco\u003cbr>\n(415)626-1344\u003c/p>\n\n","blocks":[],"excerpt":"Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.","status":"publish","parent":0,"modified":1410971526,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1952},"headData":{"title":"Chocolate Tour of the Mission Unwraps More than a Taste of History | KQED","description":"Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Tour of the Mission Unwraps More than a Taste of History","datePublished":"2014-09-15T16:33:05.000Z","dateModified":"2014-09-17T16:32:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87453 http://blogs.kqed.org/bayareabites/?p=87453","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/15/chocolate-tour-of-the-mission-unwraps-more-than-a-taste-of-history/","disqusTitle":"Chocolate Tour of the Mission Unwraps More than a Taste of History","path":"/bayareabites/87453/chocolate-tour-of-the-mission-unwraps-more-than-a-taste-of-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\">\u003cimg class=\"size-full wp-image-87460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\" alt=\"Tray of chocolate tastes at Dandelion. photo: LilaVolkas\" width=\"1000\" height=\"695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tray of chocolate tastes at Dandelion. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>Ten ardent chocophiles are seated around \u003ca href=\"http://sanjalisco.com\" target=\"_blank\">San Jalisco\u003c/a>’s multicolored tile table. We scan the festive tangerine and lemon walls adorned with assorted masks, guitars and images of \u003ca href=\"https://www.google.com/search?q=Frida&client=firefox-a&hs=xjF&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=bgsXVIuuNYiejAKezICQBw&ved=0CEsQsAQ&biw=1198&bih=1023\" target=\"_blank\">Frida\u003c/a>, but when steaming platters of chicken mole appear, the tantalizing aroma and deep russet sauce ensure that all eyes are riveted to our plates.\u003c/p>\n\u003cfigure id=\"attachment_87462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\">\u003cimg class=\"size-full wp-image-87462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\" alt=\"San Jalisco's chocolate mole. photo: Lila Volkas\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jalisco's chocolate mole. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>This beloved family-owned restaurant has been filling the bellies of Mission regulars with Mexican comfort food since the 1950s and is famous for its goat stew. But our group is on a different mission: to trace the edible history of chocolate by sampling its local incarnations (sweet, savory and drinkable) with the help of Lisa Rogovin, founder of \u003ca href=\"http://www.edibleexcursions.net\" target=\"_blank\">Edible Excursions\u003c/a>. Her company’s latest tour takes our taste buds on a 3-hour exploration of traditional and innovative chocolate creations that dot San Francisco’s Mission District. Our first stop connects chocolate to its Mexican roots: chicken drenched in an earthy Poblano Chocolate Mole, a \u003ca href=\"http://en.wikipedia.org/wiki/Mole_sauce\" target=\"_blank\">celebratory dish\u003c/a> that dates back to the 1600s and represents Mexico’s mixed indigenous and European heritage.\u003c/p>\n\u003cp>Mole’s silken, sienna sauce is the result of a multi-step process of roasting, grinding and simmering more than 20 ingredients, including chili peppers (ancho, pasilla, mulato and chipotle), spices such as cumin, cloves, anise, cinnamon and garlic, plus the Mexican chocolate that gives the spicy heat its tinge of sweetness. The rich warmth of this dish lingers on our throats as we gather outside to continue our journey. Before the next stop on our walking tour, Lisa fills us in on a brief history of chocolate, its place in San Francisco and specifically the Mission.\u003c/p>\n\u003cfigure id=\"attachment_87466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\">\u003cimg class=\"size-full wp-image-87466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\" alt=\"Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\" width=\"1000\" height=\"656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>The cocoa bean (or cacao) has been traced back to ancient Mesoamerican civilizations. The Mayans and Aztecs used cacao both as a form of currency and a beverage, which was reserved for royalty, nobility and warriors. Once this chocolate drink made its way back to Europe -- first documented in 1544 in Spain -- it was also imbibed there by the ruling classes. The Italians began adding chocolate to food (cakes, meats, pastries, and pasta) and the French exclusively used it with desserts. While the Aztecs only drank their chocolate, more contemporary Mesoamericans were eating chocolate in the savory Mole Poblano sauce from the late 17th century.\u003c/p>\n\u003cp>\u003cstrong>History of Chocolate in San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the early 18th century, chocolate had made its way to the American colonies. San Francisco is synonymous with chocolate. (Think \u003ca href=\"http://www.ghirardelli.com\" target=\"_blank\">Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com\" target=\"_blank\">Guittard\u003c/a>.) In the mid 1800s, both Domingo Ghirardelli and Etienne Guittard realized that wealthy gold miners were the perfect patrons for their chocolate luxuries. The Ghirardelli Chocolate Company is America’s longest continuously operating chocolate manufacturer, but is no longer family-owned. Guittard, who started in 1868 with a small shop near the Embarcadero, now operates out of a 200-person factory in Burlingame and is the oldest family-owned chocolate company in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Joseph_Schmidt_Confections\" target=\"_blank\">Joseph Schmidt\u003c/a> – famous for their egg shaped truffles - had a factory on Folsom and 16th and a store on Sanchez. Sadly, Hershey’s bought and then eliminated the brand. The ubiquitous \u003ca href=\"http://www.sees.com/index.cfm/about_us\" target=\"_blank\">See’s Candy\u003c/a>, which began in Los Angeles and then expanded north, once also had factory in the Mission. Happily, two vibrant chocolate factories are still operating in the Mission and await us on our tour today.\u003c/p>\n\u003cp>As we round the corner of 20th and Florida, Lisa tells us that \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> has been part of the San Francisco chocolate scene since 1987. Today, we are lucky to have the owner, self-taught chocolatier, Charles “Chuck” Siegel, enlighten us about his passionate affair with chocolate.\u003c/p>\n\u003cfigure id=\"attachment_87470\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\">\u003cimg class=\"size-full wp-image-87470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates. photo: Lila Volkas\" width=\"750\" height=\"883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel of Charles Chocolates. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>In his blue jeans, t-shirt and running shoes, Chuck bubbles over with boyish enthusiasm, especially when he rhapsodizes on his favorite subject. Although he grew up in Flint, Michigan, a locale he calls “a culinary wasteland,” his family traveled a lot, and his father would always present his mother a gift of premium chocolates from New York, England or France. Tastes of those gifts inspired Chuck to recreate his favorite childhood candies with a gourmet reinterpretation. “I feel strongly that confections are ‘food’ if you start with good ingredients,” Chuck tells us. “So we use the best cream, butter, fresh herbs, fruit and nuts.” As in its former Emeryville location, the floor to ceiling glass walls of his open kitchens allow patrons to watch the entire process of candy making. Siegel emphasizes that candy, like bread, is best eaten fresh. “You don’t want to buy a week-old baguette or a box of month-old chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_87473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\">\u003cimg class=\"size-full wp-image-87473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\" alt=\"Charles chocolates sampler. photo: Lila Volkas.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sampler. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our sampling starts with a heart-shaped raspberry truffle, which Chuck instructs us to bite only halfway through (an act of extreme self-control that not everyone can manage) and then expounds on the importance of a thin shell, which can only be made by hand.\u003c/p>\n\u003cp>For me, however, the edible revelation is his butterfly shaped “peanut butter ganache.” Siegel confesses that he loved Reese’s peanut butter cups as a child but realized they were made with low quality ingredients. For many years, he tried making his own peanut butter to fabricate an improved version of the original, but was never happy with the results. Then only recently, he had an epiphany and created a peanut praline first, by cooking the nuts in sugar and then crushing them. The result is one of the most dynamic confections I have ever tasted: the caramelized sugar’s tiny shards explode with a surprise crunch in the midst of a creamy bite uniting the sweet and salty notes in an exquisite marriage.\u003c/p>\n\u003cp>We also try a bourbon truffle and a fleur de sel caramel – for which Seigel explains that the salt must be blended into the chocolate because when it is sprinkled on top, it dries out the tongue and impedes the tasting process. (These were fine confections – but my mind was still on the contradictory crunchy/creamy dynamic of the peanut butter ganache.) Chuck seems like he could enjoy discussing the finer points of candy making much longer, but with a schedule to keep to, after thanking him, Lisa herds the 10 of us out onto Florida Street for a brisk walk to our next stop as she points out some neighborhood culinary landmarks.\u003c/p>\n\u003cp>I am no stranger to Edible Excursions tours. Once I discovered and wrote about their \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\" target=\"_blank\">tour of hidden culinary delights in San Francisco’s Japantown\u003c/a>, I was inspired to join Edible Excursions as a guide, specializing in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">tours in ASL for eager Deaf Foodies\u003c/a>. Of all the Edible Excursions tours, this one has the most walking between stops, which is a welcome way to digest the experience, both mentally and physically. As we turn onto lively Valencia Avenue, Lisa reminds us that cacao, for ninety percent of its history, was drunk instead of eaten.\u003c/p>\n\u003cfigure id=\"attachment_87475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\">\u003cimg class=\"size-full wp-image-87475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\" alt=\"Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>In front of bustling \u003ca href=\"http://craftsman-wolves.com.\" target=\"_blank\">Craftsman and Wolves\u003c/a>, we are invited to drink mini-cups of sipping chocolate made with finely ground \u003ca href=\"http://www.valrhona-chocolate.com/shop/Expertise.php\" target=\"_blank\">Valrhona\u003c/a> bittersweet chocolate and topped with a house-made lavender marshmallow. A few sips of the revitalizing beverage, and I understand why drinking chocolate has been revered for its magical properties and health benefits for thousands of years. We take a brief peek inside the store at the gorgeous, creative pastries, several featuring chocolate, such as a chocolate croissant stack and chocolate sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\">\u003cimg class=\"size-full wp-image-87477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\" alt=\"Dandelion cafe and cocoa beans. photo: Lila Volkas\" width=\"1000\" height=\"455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion cafe and cocoa beans. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>A few steps away, in front of \u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">Dandelion Chocolate\u003c/a>, Becky Wurang, a passionate pixie, with a wealth of information, greets us with a tray of delectable tidbits that reflect Dandelion’s commitment to crafting small-batch chocolates from bean to bar, working directly with small farmers around the globe to bring back what they believe is the best, and most ethically sourced cacao beans. As we examine the football shaped dried cocoa pod, dried cocoa beans are passed around and we’re instructed to rub off the roasted shells to nibble on the nibs. While Becky continues her talk and shows photos of the cacao plant, I hear one of the guests murmur that it’s hard to absorb the geographical details of growing cacao in the equatorial ring, when someone is holding a tray of chocolate right in front of our faces.\u003c/p>\n\u003cfigure id=\"attachment_87476\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\">\u003cimg class=\"size-full wp-image-87476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\" alt=\"Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\" width=\"750\" height=\"993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our first sample is a slurp of a cacao fruit smoothie, which is the pureed form of the pulp that surrounds the chocolate seeds, or beans. The pulp is necessary in fermentation and this drink is imbued with a hint of tropical fruit. Finally, Becky hands out samples of three different chocolate bars that came from beans grown in Liberia, Belize and Madagascar. All are 70% chocolate, 30% cane sugar which makes their vastly different flavor personalities stand out. To me, the Liberian is mild and mellow, while the Belize has a citrusy zing and a floral finish, and the Madagascar a deep but not unpleasant smoky-sourness. Tasting three in succession emphasizes their variation.\u003c/p>\n\u003cp>What makes these single origin bars taste so different is the \u003cem>terroir\u003c/em>, or the land on which their beans were grown. It should not be surprising that just as coffee and wines vary depending on their place of origin; the flavor of the cacao bean depends on the type of soil, rainfall, how the farmers handle the beans and how the beans are processed. Speaking of processing, Becky leads us inside Dandelion to show us where the beans become bars through a series of complex and time-intensive steps.\u003c/p>\n\u003cp>We get a brief tour of the living museum of machines inside Dandelion’s onsite chocolate factory, including a roaster, cracking machine, sorter, winnower, melanger, tempering machine and a vintage German wrapper from the 1950s that encases Dandelion bars in their distinctive gold foil. I never realized how each step of the process could be subject to many possible variations of time and temperature that all affect the final product.\u003c/p>\n\u003cfigure id=\"attachment_87480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\">\u003cimg class=\"size-full wp-image-87480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\" alt=\"Mosto's chocolate cocktail. photo: Lila Volkas.\" width=\"1000\" height=\"871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mosto's chocolate cocktail. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>After this fascinating backstory of the chocolate-making process, we cross Valenicia and duck into \u003ca href=\"http://mostosf.com\" target=\"_blank\">Mosto\u003c/a>, sister bar to \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, which boasts over 300 varieties of tequila, mezcal and \u003ca href=\"http://en.wikipedia.org/wiki/Sotol\" target=\"_blank\">sotol\u003c/a>. We end the intense tour relaxing in a dusky corner with a custom cocktail concocted just for the Chocolate tour: made with lime, orange, reposado tequila and – of course - Aztec chocolate bitters. As I sip the pleasant potion and relax on Mosto’s banquette, I find a persistent sense memory fluttering around my brain. It’s the crunch of the peanut butter praline that Chuck Siegel finally figured out. So after good-byes all around, I scamper back to Charles Chocolates, and net a swarm of peanut butter butterflies to bring home.\u003c/p>\n\u003cfigure id=\"attachment_87478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\">\u003cimg class=\"size-full wp-image-87478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\" alt=\"Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\" width=\"1000\" height=\"851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://losjarritos.com\" target=\"_blank\">\u003cstrong>San Jalisco\u003c/strong>\u003c/a>\u003cbr>\n901 S Van Ness Avenue, San Francisco\u003cbr>\n(415)648-8383\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>\u003cbr>\n535 Florida Avenue, San Francisco\u003cbr>\n(415)659-8770\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com\" target=\"_blank\">\u003cstrong>Craftsman & Wolves\u003c/strong>\u003c/a>\u003cbr>\n746 Valencia Street,San Francisco\u003cbr>\n(415)913-7713\u003c/p>\n\u003cp>\u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>\u003cbr>\n740 Valencia Street, San Francisco\u003cbr>\n(415)349-0942\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mostosf.com\" target=\"_blank\">\u003cstrong>Mosto\u003c/strong>\u003c/a> (next to Tacolicious)\u003cbr>\n741 Valencia Street, San Francisco\u003cbr>\n(415)626-1344\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87453/chocolate-tour-of-the-mission-unwraps-more-than-a-taste-of-history","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_1653","bayareabites_2090","bayareabites_4084","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1025","bayareabites_11206","bayareabites_1123","bayareabites_147","bayareabites_8604","bayareabites_13805","bayareabites_10080","bayareabites_9142","bayareabites_1721","bayareabites_9144","bayareabites_13804","bayareabites_13803","bayareabites_13802"],"featImg":"bayareabites_87460","label":"bayareabites"},"bayareabites_71070":{"type":"posts","id":"bayareabites_71070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71070","score":null,"sort":[1380388952000]},"guestAuthors":[],"slug":"making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","publishDate":1380388952,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n","blocks":[],"excerpt":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","status":"publish","parent":0,"modified":1391569892,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1096},"headData":{"title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video | KQED","description":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","datePublished":"2013-09-28T17:22:32.000Z","dateModified":"2014-02-05T03:11:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71070 http://blogs.kqed.org/bayareabites/?p=71070","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/","disqusTitle":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","path":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12744","bayareabites_2695","bayareabites_1653","bayareabites_4084","bayareabites_1763","bayareabites_1875","bayareabites_12","bayareabites_1593","bayareabites_13034"],"tags":["bayareabites_416","bayareabites_1123","bayareabites_147","bayareabites_12466","bayareabites_8604","bayareabites_8731","bayareabites_1526","bayareabites_11106","bayareabites_362","bayareabites_81"],"featImg":"bayareabites_71196","label":"bayareabites"},"bayareabites_66821":{"type":"posts","id":"bayareabites_66821","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66821","score":null,"sort":[1380039816000]},"guestAuthors":[],"slug":"google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates","title":"Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates","publishDate":1380039816,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!","status":"publish","parent":0,"modified":1380299574,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":526},"headData":{"title":"Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates | KQED","description":"On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates","datePublished":"2013-09-24T16:23:36.000Z","dateModified":"2013-09-27T16:32:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66821 http://blogs.kqed.org/bayareabites/?p=66821","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/","disqusTitle":"Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates","path":"/bayareabites/66821/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66821/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates","authors":["251"],"categories":["bayareabites_109","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_1653","bayareabites_50","bayareabites_1865","bayareabites_4084","bayareabites_1763","bayareabites_1875","bayareabites_316"],"tags":["bayareabites_1123","bayareabites_147","bayareabites_8604","bayareabites_9570","bayareabites_12447","bayareabites_11106","bayareabites_2311"],"featImg":"bayareabites_70504","label":"bayareabites"},"bayareabites_55469":{"type":"posts","id":"bayareabites_55469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55469","score":null,"sort":[1359502907000]},"guestAuthors":[],"slug":"chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","title":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","publishDate":1359502907,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.","status":"publish","parent":0,"modified":1388258122,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2038},"headData":{"title":"Chuck Siegel: The Return of Charles Chocolates to San Francisco | KQED","description":"Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","datePublished":"2013-01-29T23:41:47.000Z","dateModified":"2013-12-28T19:15:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55469 http://blogs.kqed.org/bayareabites/?p=55469","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/","disqusTitle":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","path":"/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_10851","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1123","bayareabites_8604","bayareabites_10344","bayareabites_11106","bayareabites_2311","bayareabites_9145","bayareabites_81"],"featImg":"bayareabites_55606","label":"bayareabites"},"bayareabites_19819":{"type":"posts","id":"bayareabites_19819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19819","score":null,"sort":[1292515251000]},"guestAuthors":[],"slug":"10-great-local-bay-area-holiday-chocolate-gifts","title":"10 Great Local Bay Area Holiday Chocolate Gifts","publishDate":1292515251,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n","blocks":[],"excerpt":"It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.","status":"publish","parent":0,"modified":1292526209,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1728},"headData":{"title":"10 Great Local Bay Area Holiday Chocolate Gifts | KQED","description":"It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Great Local Bay Area Holiday Chocolate Gifts","datePublished":"2010-12-16T16:00:51.000Z","dateModified":"2010-12-16T19:03:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19819 http://blogs.kqed.org/bayareabites/?p=19819","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/","disqusTitle":"10 Great Local Bay Area Holiday Chocolate Gifts","path":"/bayareabites/19819/10-great-local-bay-area-holiday-chocolate-gifts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19819/10-great-local-bay-area-holiday-chocolate-gifts","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_1025","bayareabites_1027","bayareabites_1123","bayareabites_8587","bayareabites_8586","bayareabites_8588","bayareabites_8585","bayareabites_1791","bayareabites_3369","bayareabites_362","bayareabites_8589"],"label":"bayareabites"},"bayareabites_16299":{"type":"posts","id":"bayareabites_16299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16299","score":null,"sort":[1281963105000]},"guestAuthors":[],"slug":"outside-lands-music-food-wine-art-slideshow","title":"Outside Lands: Music. Food. Wine. Art. Slideshow","publishDate":1281963105,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"The Outside Lands festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. This slideshow features some of the festivities from Saturday August 14th. ","status":"publish","parent":0,"modified":1313549087,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":186},"headData":{"title":"Outside Lands: Music. Food. Wine. Art. Slideshow | KQED","description":"The Outside Lands festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. This slideshow features some of the festivities from Saturday August 14th. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Outside Lands: Music. Food. Wine. Art. 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Slideshow","path":"/bayareabites/16299/outside-lands-music-food-wine-art-slideshow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. 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This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16299/outside-lands-music-food-wine-art-slideshow","authors":["5014"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_50","bayareabites_2407","bayareabites_2554","bayareabites_1807","bayareabites_90","bayareabites_60","bayareabites_1248","bayareabites_119"],"tags":["bayareabites_1123","bayareabites_9378","bayareabites_2601","bayareabites_2565","bayareabites_2599","bayareabites_8345","bayareabites_4259","bayareabites_9624"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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