Fine&Raw chocolate history : rich like its flavor

For chocoholics interested in the history of chocolate, click on this rich chocolate history webpage for a chock load of information.

When we think of chocolate, we tend to associate it with romance and love, but historically it was used as as currency, " food for the gods" in ceremonial practices and to nourish soldiers throughout battle. Even back then, the Spanish knew about the antioxidant power and superfood qualities of chocolate!

In an upcoming post, I'll tell you how Fine&Raw, pays homage to the rich history of chocolate with our classic bon bons and bars.

Fine&Raw looks at chocolate trends

As chocolatier of Fine&Raw I'm often asked about chocolate trends. There are 2 very popular trends right now, and I want to share them with you this morning.

TREND # 1 Chocolate as a superfood

I talked about this in an earlier post. It's really popular to layer other superfoods with chocolate, like goji berries, bee pollen and E3live. Once people get interested in eating superfoods, they want more of them.

I do like superfoods and the flavors they add to chocolate, and at Fine&Raw we experiment with them to get you the most nutrition and best taste in every bite. But it's a delicate balance. I'm a purist, so I like to preserve the true taste of chocolate in my confections. So I'll use the superfoods, as long as they allow the authentic flavor of chocolate to shine.

TREND # 2 Salt and Chocolate

Salt is really popular because it brings out the flavor of chocolate. At Fine&Raw, we use himalayan sea salt because it has 84 essential minerals and we need those. Salt is revolutionizing the chocolate world and chocolate eaters of all sorts are really going for this combination.

But like all trends, things will come and go. Enjoy these two while they're hot! We believe in living in the present and enjoying your chocolate right now.

Daniel

Fine&Raw: funny chocolate stories

Raw chocolate inspires celebration and funny chocolate stories. I have 2 that I'd like to share as chocolatier of Fine&Raw

In the early phases of Fine&Raw, I used to make the chocolate in my loft. One time, I was deep into production with a friend, and our faces got covered in chocolate. And slowly, as we got caught up in our creative process, it was all over us. And then the door bell rang. It was the FedEx guy. We hesitated to open the door because we couldn't let him see us this way. Silence. What should we do?? There he was banging away at the door with a delivery for Fine&Raw, and I just had to answer it. When we let him in, there was this awkward exchange of glances where nobody talked about the pink chocolate elephant in the room! He must have wondered what was going on!

Another anecdote brings me back to those early days selling at flea markets. I used to leave display bars on the table, not far from the samples I gave out. The display bars were not eatable : were just molds of clay. But once in a blue moon, a customer would pay for the bar, pick up the display and walk off. When I'd realize that they'd left with the clay mold - and not the real deal - I was mortified!! I could imagine how they'd react taking a bite into the clay and thinking how awful my chocolate tasted!! As soon as I could, I'd rush off and try to find the customer in the crowds and explain what happened. Everything worked out, but there were some close calls!!

Do you have any funny chocolate stories to share? Please send them our way in the comment box. Chocolate brightens everyone's day!

Daniel

Fine&Raw Chocolate contest giveaway

Craving some chai, blackberry or chipotle chocolate? You're in luck!! Fine&Raw will be introducing these flavors real soon and we want to give you a little treat.

We have 3 Cowgirl wrappers for 3 new flavors, and we'd love your input. Write in and let us know which flavor and wrapper are the best match , and if that's our final selection , you win!!

The three designs coming up are by artist Andrzej Nowicki:

COWGIRL 1:



Here are some helpful tips to get you rolling. Our chili chipotle will have a warming flavor, with a nice hint of smokiness and a little kick. The chai chocolate will have a warm, festive feel with the blend of spices that chai typically has. Just think of any chai coffee or tea that you've enjoyed.


COWGIRL 2:


The blackberry will have a fruity taste for you fruit lovers. If you've tasted our Raspberry flavor,you have a good idea of how Fine&Raw layers fruit tones and chocolate.

COWGIRL 3


Watch this clip of Fine& Raw at the Forte Green market, and you'll see our current flavors on display and hear me talk about the 3 flavors for this contest. This will help you decide.

We'll be announcing the winner of the 10% discount giveaway on our blog anytime soon, so keep reading to find out if you're the lucky winner!!

And for more fabulous work by Andrzej, visit him at his blog.

Which sketch do you think fits the personality of each flavor?

Possibilities and cacao,
Daniel

Chocolate Song : the benefits of chocolate

Want more good news about chocolate? Here's a fun song that will perk you up!



The good news continues in my next post.

Daniel

Soul Control and Banana Girl sing Chocolate

Fine&Raw is always excited to see how chocolate inspires creative endeavors. Here are a couple songs to start your weekend with a little chocolate groove.







Have a great weekend,

Daniel

Eckhart Tolle and Fine&Raw : The Power of Chocolate is Now

Eckhart Tolle's The Power of Now teaches us that the magic of life is in being present, and this is our philosophy at Fine&Raw . We invite you to celebrate life right now by enjoying your raw chocolate. Here are 7 simple tips how to get the most from your chocolate's taste and texture in every bite:

1. Store your chocolate well

Keep it in a cool, dry place, like the cupboard or cabinet.

2. Don't keep it in your pocket for long

Raw chocolate will melt sooner than processed chocolate because it doesn't have any additives.

3. It's okay to use the fridge

If you do keep it in the fridge, my advice is to take it out and wait about 20 minutes to let it warm up to room temperature. This will allow much of its flavor to come out. That's particularly true with dark chocolate. I like to keep mine in the fridge because I like the anticipation. It adds to the fun and flare of the experience. And who doesn't like a little fun?

4. Eat it cold if that strikes your fancy

Some people prefer to eat their chocolate cold. I'm one of them when it comes to truffles or Fine&Raw bon bons - our version of a raw truffle. But if you do like your chocolate on the chilly side, there's something else you should keep in mind.



5. Don't use the freezer

Chocolate doesn't keep well in the freezer. It makes it rock solid , and that means a longer wait before the pleasure of it melting in your mouth.

And there's another reason. As your chocolatier, I don't want your chocolate to bloom. That's the term we use in the chocolate industry when it gets too cold , and a white coating develops on top. I'd much rather you enjoy a beautiful looking piece of chocolate with its natural shiny appeal. When we produce Fine&Raw classic bars and bon bons, we work with the chocolate crystals to show cacao's natural beauty.



6. Don't let time pass you by

Chocolate stays fresher in the fridge. Truffles and bon bons last about 3 months and bars last about 6. That gives you plenty of time , but I encourage you to enjoy life now. Why wait for a good thing?

7. Eat as much chocolate as you want ... but be moderate

If you have any other questions about storage or raw chocolate, Fine&Raw is just one click away. At the bottom of each post, a neat little box pop ups when you click on the word comments. We appreciate hearing from you. We're a community, and community is built one person at a time - one opinion at a time.


Possibilities and cacao,
Daniel

Fine&Raw considers chocolate lovers one community

If I said that chocolate leaves you feeling joyful, satisfied and fulfilled, you'd probably agree. Chocolate is, after all, universally adored. And if you really take yours seriously, you're likely to go that extra step and say that it's not merely a food - it's an important life need. And that's where you'd place it on Maslow's hierarchy of needs.

Whether you're loving raw chocolate, just learning about it, or enjoying traditional brands , together we make up a community of chocolate lovers. And we're quite a very devoted bunch. We know our chocolate and what we love about it, and we can bring this familiarity when we introduce our favorites to the people in our lives. I'd encourage you to do this. This way, our chocolate horizons keep expanding. And that means more chocolate for everyone.

When I introduce the idea of raw chocolate, I address it as chocolate that's made from unroasted cacao beans. Then I move on to the varied natural aromas and flavors (citrus, nutty, tea notes or fruity tones, depending on where the cacao beans are grown) and the nutritional profile of chocolate in its natural, raw and unprocessed state. What I've noticed is that most people aren't familiar with concepts of the raw food movement, which leaves a lot to the imagination and stigma. And there are a lot of misconceptions about the food and the lifestyle.

The stigma is that raw foodists wear tie-dye clothes and limit themselves to eating lettuce and carrots for life, without enjoying food that's fun, has flare or culinary flavor.

When I first developed a personal interest to explore the world of raw, I found this outlook to be a bit bizarre. Raw for me was simply an idea of keeping myself in balance with a good intake of fresh fruits and vegetables, nuts and seeds. It made sense. But after a while, I became more objective and understanding about the opinions of others. I realized that everyone needs to follow a different path in life. And I had no problem if other people needed to eat a certain way or follow a chosen diet. I also understood that everyone has the capacity to know how they feel after eating certain foods. But even so, I still think it's good to be exposed to the idea of raw and know that this option always exists - even if now is not the time.

When I went raw, I received a variety of reactions. Some looked at me with with eyes as if I had been raving mad. Other people supported what I was doing, some loved the idea and at most times, people were quite accomodating. I was a full time raw foodist for 3 years, and during that time I found something that really fit. My life approach is to find something that works for me and become an advocate of it - to really stand behind it completely. And yet, at the same time, to recognize that things change and we move on and adapt. I like to think of it as moving on to the next life adventure.

That time came when I realized that I had a desire to change my thinking patterns. I had noticed that when I went raw, I started to put food in categories of good and bad, and I wanted to think more broadly. I was ready to see the positive sides of all types of foods. Food is a great way to shift the way you see things because it's so habitual and primal. So after three years of real devotion, I started to explore the world of cooked food with a fresh and open attitude.

I'm now much more relaxed about how I eat. I still eat a predominately raw based diet, but when friends and family call to get together, I'm grateful for what's in front of me and enjoy eating. I've let go of being so hard core, so determined to be so absolute about it. For me, this shift was about bringing my life where I felt it needed to be. And I'm open to how this will change again over time.

The support I received when I was in the thick of eating raw showed me how I can be supportive when other people follow a path that I may not understand, but is right for them. It helped me evolve to this place. I realized that by transforming myself to be accepting of lifestyles that were different than mine, I was able to enjoy life more, and embrace what was in front of me. And I think that's really worthwhile.

Even as a raw chocolatier, I don't believe in offering solutions or insisting on a certain way of eating chocolate. If I did, that would assume that I know what other people need and where they're going in their lives. I'd much rather create conversation of who we are, what we've done and where we're going. That's what we do at Fine&Raw. We create, we introduce and we share our raw confections. And we're finding that people are joining in on the conversation, and becoming more interested in raw food and raw chocolate delights.

This interest has made its way into the world of specialty food purveyors. We're seeing that shops that cater to all kinds of foodies - gourmet cheese shops, Dean and Deluca and other high end shops - are carrying raw chocolate, and we're thrilled about that. We're always delighted to see evolution. On our website, you can find a list of the New York specialty stores carrying our chocolate.

Enjoy the exploration!

Possiblities and cacao,
Daniel

Fine&Raw goes behind the scenes with raw chocolate

Remember Gene Wilder in the iconic Willy Wonka and the Chocolate Factory? Five lucky kids found a prized golden ticket inside their bars, and earned their way inside the iron - clad Wonka gates , and his fantastical chocolaty world.

The association between the name Willy Wonka and chocolate is still strong for a lot of people - even thirty years later - which explains why I'm sometimes called a modern day Wonka when people hear that I make raw chocolate and work in a chocolate lab.

It's true that I'm often in my lab creating new formulations and producing our classics at Fine&Raw. But it's also true that I'm not anything like the reclusive Wonka, who delighted in the mystery and intrigue that he created around himself and his chocolate. In fact, I want to share my world with you, and that's why I'm inviting you behind the scenes at Fine&Raw.

We want to get to know you better, and for you to get to know us, because we believe that chocolate and community go hand in hand. Chocolate builds community whenever we share it , and I always have this in mind whenever I'm creating our raw bon bons and bars. I want people to come together and socialize, celebrate life, dance and have fun, while indulging together in our raw chocolate. Sure, they'll be moments when we want to sit down and just savor every little bite by ourselves. But chocolate is actually very social, so it's best eaten with friends. It's the sharing that elevates chocolate eating from a visceral and sensuous experience to a communal one. And it sure makes celebrating a whole lot more fun!

I've always been a total foodie, and I've always loved the experience of getting out and trying all kinds of restaurants with the people in my life. I've tried so many places here in New York - in so many ethnic communities - that sometimes it feels like I've tried them all. It's true that the choices here are endless, but so is my curiosity. And while the restaurants vary, one thing remains constant: I'm the guy who always gets the chocolate desert.

This love of chocolate followed me into the kitchen when I was working as a raw food chef. Just as soon as it was put in front of me, all these creative chocolaty ideas were flowing out of me - ideas that I wanted to bring to life and eat with friends. Chocolate is about sharing experiences and sharing thoughts. It's about the balance between creativity and fun. That's what chocolate means to me, and has always meant to me in the history of my life.

At Fine&Raw, our artisanal confections are balanced in the qualities of fine and simple, while creamy, deliciously epicurean and raw. Our chocolate is unprocessed, cunningly absent of sugar, dairy and additives and nutritious - just the way it is in nature. We make sure to keep its nutritional profile intact, and in an upcoming post, I'll tell more about why it's healthier for you to eat raw chocolate than the ubiquitous processed chocolate that we've come to know.

I like to think that our chocolate making process is a carefully chaotic celebration of life. The celebratory aspect is evident: chocolate makes us smile. The chaos is the unexpected element in chocolate production, never knowing exactly what you're going to get. An ingredient can spill into the chocolate mix , and out comes an incredible tasting chocolate surprise. There all always random elements like this when you're in the chocolate lab, and all things are possible. In life, we need to stay open to these creative possibilities, and that's just what we do at Fine&Raw. We surrender to the creative process and see where the adventure takes us. I like this excitement and I like to follow it.

I'm self taught with chocolate, but also studied at the French Culinary Institute to refine my chocolate skills. Our bon bons are a luxurious french creation, with a silky and creamy texture. And our bars are made with traditional chocolatier techniques. We agitate the chocolate by heating it up to 85 or 86 degrees. And then we give it time to cool.

There's also a lot of alchemy to the process, and techniques and alchemy have to be good friends. When I'm in my lab , I start with ground cacao ( chocolate is made from cacao beans, grown in pods on cacao trees ) and I always start with a basic idea of what I want to create. And then I start layering. I ask myself where I want to take the bar. Dark? Creamy? Fruity or floral? What kind of texture do I want it to have? Nutty? Caramel? Basically, I'm transforming the cacao, by adding a variety of spices, berries and nectars, one ingredient at a time, although I never like to work with more than five. I add and I try, add a little more and try again. And then I invite others inside to taste.

I study their reactions carefully, but also know to expect varying opinions. And at the end of the day, it's up to me to put my heart into the flavor , and create what I truly want to create. Once it's out there for the world to consume, the customers then add to this alchemy ,with their unique experiences and reactions. I value their feedback, because I create for their pleasure.

I always try to enjoy the entire chocolate making process and look for the most positive thought about what I'm doing. And I let chocolate flow into my life and just let it be fun. I hope you will too.

Possibilities and cacao,
Daniel

Fine&Raw introduces chocolate blog: The Raw Chocolate Wrap

Greetings, and welcome to the launch of The Raw Chocolate Wrap. I'm Daniel Sklaar, founder and chocolatier of Fine & Raw , an organic raw chocolate company based in Brooklyn, New York.

I'm passionate about creating and producing raw chocolate, and that's why I do it. But my journey as raw chocolatier started with my passion for eating all kinds of chocolate. The kinds we grew up on and the kinds we grew to love. I ate everything from Snickers and Kit Kat to Toblerone, and all sorts in between. And I'm sure you can relate - regardless of your personal favorites. Chocolate, after all, is one of those universal foods that so many of us enjoy. Even its smell, touch and appearance gets us imagining the taste of that first bite. I think it's even fair to say that chocolate is always in fashion.

Because we share a curiosity, enthusiasm and love of chocolate, I'm planning to share a whole host of things with you in The Raw Chocolate Wrap. I'll be sharing what's behind my raw creations, new ideas that are in the works, and what's happening in both the raw chocolate and chocolate world at large. I'll also be talking about local food events, since I'm big on community. That's why I'm interested in your questions, comments and musings about any of the things we chat about here. We're a community, and community is built one person at a time, one opinion at a time.

In the next post, I'll be sharing more about myself and my background, so we can get to know each other better.

Possibilities and raw chocolate,
Daniel