Eclipse Chocolat

This new store on El Cajon Boulevard, just a few blocks east of Park Boulevard, is a twee little chocolate chop and mini-cafe.

Their bon bon flavors include "Peppered Fig and Goat Cheese," a classic flavor combo for cheese, but interesting for chocolate. The pepper slightly out weighed the fig and goat cheese. "Rosemary and Peppermint" is a bit strong, and unless you're really into the minty types of flavors I suggest skipping it. There is also the Orange and Cointreau White Chocolate, Raspberry-Balsamic, and many more. They have about a dozen flavors in all.

The best chocolate on the menu when I went was by far the chocolate caramel with lavender scented sea salt. Caramel and salt go well together, and dipped with chocolate really tops of this subtle and rich bon bon. This same caramel chocolate ganache appears in milk chocolate with a pecan, and it is also very good. They were out of the caramel chocolate ganache with chili pepper, but I look forward to trying it soon.

Overall, I'd say the chocolates are fair to good. However, Eclipse Chocolat is still a worthwhile journey. The staff is friendly and helpful, and the cafe is pleasing to be in. They display local artists and quite good artists at that. It's not like some random shop with their friends' work on the wall. Eclipse hosts an array of talented artists in real exhibits. Their opening theme was "sugar" and they had many of San Diego's up and coming artists showing their work.

The ambiance is also appealing, with large comfy sofas in the color of dark chocolate. They support community efforts and natural ingredients. The walls are pleasant shades of pastels, and while their style is a little trendy, it is still aesthetically pleasing. The 1920s style silhouettes in fleur-de-lis style images is a bit on the up and up now, but it is a fashion I like. Their walls and packaging are adorned with this look, and clients will enjoy the comfortable atmosphere. Finally, they offer a wide range of teas and coffees, all very high quality products.

Eclipse Chocolat
http://eclipsechocolat.com/
2121 El Cajon Boulevard
San Diego, California
619.504.5310

Ritual Tavern

In the blossoming heart of North Park, another new restaurant (among the many) has recently opened. Ritual Tavern has reason to stand out among the up-and-coming North Park scene.

The owners, Michael Flores and Stacy know their food. They both have extensive experience in the many facets of the restaurant business, but more importantly they have a strong style and impeccable taste. The menu excludes the use of corn syrup and partially hydrogenated oils, and emphasizes fresh and local ingredients when possible.

The Ritual Tavern has a subtle gothic feel to it, evoking a sense of magic when you enter. This is a surprise from the outside, which looks, on the contrary, vaguely diner-like. The decor is rich and warm, making you wonder if outside it is a sunny San Diego afternoon or a blustery evening in London.

Of course the most important thing to mention is the food. While the menu is currently limited, plans to expand the options are scheduled as the Ritual only recently opened. Still, even with the current short list, they serve up dishes for a wide variety of tastes and needs, from the rich (and gluten-free) shepard's pie with Colorado lamb (after all, who eats lamb from anywhere else?) to the home made veggie burger that I warn you to NOT put ketchup on because you don't want to miss out on the delicious flavors! They also have fish and chips (what kind of tavern would be without this?), and of course a wide variety (and continually windening) of beers, wines, and other refreshments.

The Ritual emphasizes local fare, and this extends to their list of beers from San Diego breweries (like Ale Smith and Ballast Point). The wine list is also nice, though doesn't currently feature California wines. They even serve Mexican Coca-cola for being made closer to San Diego and featuring real can sugar!

The final note: Don't miss dessert! At the Ritual they truly serve the best for last (and it starts off pretty damn good). The strawberry shortcake is truly shortcake, and it is divine. The buttery cake crumbles in your mouth and pairs perfectly with the gelato they serve. The bread pudding is delectable, with a bourbon caramel sauce that takes it to another level compared to most bread puddings.

Ritual Tavern
4095 30th Street
San Diego, CA 92104
619-283-1618
http://www.ritualtavern.com/

Going Native Resources

Thinking about doing some gardening? There are a lot of factors in choosing to garden, including if you have the time to maintain the garden, what kinds of plants you will put in, how much time and money you want to put in, and how you will maintain it. For a beautiful garden that requires very little maintenance, and saves you big bucks in water, think about going native!

Many choices for lawn and garden require massive amounts of water. One of the worst offenders is one of the most common: The grass lawn that we are so famous for in the USA. Native plants, on the other hand, are chosen for the specific clime they reside in, so they naturally use the amount of water available for the region.

Going native can also mean you won't have to amend the soil, because the plants are made for the soil where you are planting them! Again, that means saving money on fertilizers, and it also means you are preventing fertilizers from being washed into the water system (local rivers, lakes, and eventually bays and oceans), where they disrupt the natural balance of the ecosystem causing disruptions in plant and animal life than can eventually leave entire areas dead.

Especially in arid or semi-arid climates, it is especially important to consider drought tolerant and low water using plants. And if you're going that far, then go ahead and look into natives. They help preserve the unique natural beauty of your corner of the world by giving native insects more terrain to live in and a wider selection of plants to pollinate. This also means you will be attracting native hummingbirds and butterflies to your garden when your native plants flower. Beauty attracts beauty!

Some resources in San Diego for going native:

Water Conservation Garden

San Diego Native Plant Society

Walter Andersen Nursery

Quail Botanical Gardens

Landscape Watering Calculator

Locavore Resources

Here are some resources for dining locally and in season in San Diego.

Local Harvest offers lists of farmers and locally produced natural foods, available by USA zip code. A list of San Diego food producers is found here.

Slow Food is an international movement dedicated to preserving artisanal ways of growing and preparing food. San Diego has it's own chapter.

They also have a list of Slow Food Restaurants in San Diego, though I warn you that all it means is that the restaurant is a member (they don't all serve local produce, though many do).

Green Restaurant Certification offers certificates at various levels for being eco-friendly.

"The Well-Traveled Tomato," recent article in San Diego Reader, explores where our food comes from and where all it goes before it gets to our plate.

Be Wise Ranch


Be Wise Ranch, located in the Santa Fe Valley, just twenty miles north of San Diego, is a local source of organic and seasonal produce. Be Wise Ranch sells their produce locally at Jimbo's (Escondido, Carlsbad, Del Mar & 4S Ranch), Baron's (Rancho Bernardo & Point Loma), Cream of the Crop (Oceanside), and People's Food Coop (Ocean Beach).

If you want to get your hands on some on their mouth watering, sun-ripened produce, you can go to one of the stores listed abve. But here's the even better news: You can also sign up for their CSA (Community Supported Agriculture) program and get fresh vegetables and fruits delivered the day they are picked to a drop off location near your home or work. Locations include State College, North Park, Mission Hills, Mira Mesa, Rancho Bernardo, Escondido, Ocean Beach/Pt. Loma, Pacific Beach, University City, Poway, Rancho Penasquitos, Scripps Ranch, Encinitas, Leucadia, Fallbrook, and Vista. You select the location that's most convenient for you.

And it just keeps getting better. Signing up for the CSA will actually save you money. The CSA puts you in direct contact with your local farmer, so you cut out the middle man, saving money every week. You can choose from a large or small box, and a weekly or bi-weekly pick up, so you get the amount of produce that works for you. Getting your box of veges is like having your birthday every week (or every other week): You get loads of delicious fresh food taht will make you so happy when you pull the produce out of the box. You will continually be amazed at how much you get for such a good price.

Check out he details and sign up at http://www.bewiseranch.com/csa.htm

San Diego Farmer's Markets

Taken Mostly from the San Diego Farm Bureau's Website

TUESDAY

Coronado - 2:30 to 6 p.m.
Old Ferry Landing at First St and B Ave
Manager: Mary Hillebrecht (760) 741-3763

Escondido - 2:30 to dark (effective Oct. 3)
Grand Ave between Broadway and Kalmia St
Manager: Debra Rosen (760) 745-8877
Website: www.downtownescondido.com/events/farmers_market

UCSD/La Jolla - 10 a.m. to 2 p.m. (Sept thru June)
UCSD Price Center near the bookstore at Lyman Lane and
Library Walk
Manager: Bonnie Harmon or Christine Woolery (858) 534-4248
or via e-mail at bharmon@ucsd.edu

WEDNESDAY

Carlsbad - 2 to 5 p.m.
Roosevelt St between Grand Ave and Carlsbad Village Dr
Manager: Christy Johnson (760) 434-2553 Cell (760) 687-6453
or via e-mail at info@shopcarlsbadvillage.org
Website: www.shopcarlsbadvillage.org/events/farmersmarket.html

Ocean Beach - 4 to 7 p.m. (8 p.m. in summer)
4900 block of Newport Ave between Cable St and Bacon St
Manager: David Klaman (619) 279-0032

Temecula - 9 a.m. to 1 p.m.
Promenade Mall accross from Edwards Theatres
Manager: Gayle Cunningham (760) 728-7343
or via e-mail at gcfarm123@aol.com
Website: www.temeculafarmersmarket.com

THURSDAY

Chula Vista - 3 to 6 p.m. (7 p.m. in summer)
Downtown Chula Vista at Center St and Third Ave
Manager: John Ward (619) 422-1982

Horton Square/San Diego - 11 a.m. to 3 p.m. (Mar thru Oct)
Downtown San Diego at 225 Broadway and Broadway Circle
Manager: Mary Hillebrecht (760) 741-3763

North Park
Reopening Thursday, June 21, 2007
3 p.m. to sunset (Spring-Summer); 2 p.m.-dark (Fall-Winter)
CVS Pharmacy parking lot at University and 32nd streets
Manager: David Larson (619) 237-1632
or via email at drlinbaja@hotmail.com

Oceanside - 9 a.m. to 12:30 p.m.
Pier View Way between Coast Hwy and Ditmar St
Manager: Suzanne Bendixen (619) 440-5027

FRIDAY

Borrego Springs - 7 a.m. to noon (Nov thru May)
Christmas Circle Community Park at Christmas Circle and
Palm Canyon Dr
Manager: Erica Savage (760) 767-5555

Clairemont Mesa - 3:30 to 7 p.m.
Ray Kroc Middle School
5050 Conrad Stree
Clairemont Mesa and Highway 805
Manager: Susan G. Beach (858) 272-4267

La Mesa - 3 to 6 p.m.
8300 block of Allison Ave east of Spring St
Manager: Suzanne Bendixen (619) 440-5027

North Pacific Beach - 3 to 6 p.m. (7 p.m. Mar. thru Oct)
Corner of Cass St and Chalcedony
Manager: Ron LaChance (858) 272-7054

Rancho Bernardo - 9 a.m. to noon
Bernardo Winery parking lot at 13330 Paseo del Verano Norte
Manager: Mike Machor (760) 723-2469
or via email at rexranch@att.net

SATURDAY

Carlsbad - 9 a.m. to 1 p.m.
Roosevelt St between Grand Ave and Carlsbad Village Dr
Manager: Christy Johnson (760) 434-2553
or via e-mail at info@shopcarlsbadvillage.org
Website: www.shopcarlsbadvillage.org/events/farmersmarket.html

Del Mar - 1 to 4 p.m
City hall parking lot at Camino Del Mar between 10th St and
11th St
Manager: Alan Usery (760) 727-1471

Pacific Beach - 8 a.m. to noon
Promenade Mall on Mission Blvd between Reed and Pacific
Beach Blvd
Manager: Mary Hillebrecht (760) 741-3763

Poway - 8 a.m to noon
Old Poway Park at Midland Rd and Temple
Manager: Suzanne Bendixen (619) 440-5027

Scripps Ranch - 9 a.m. to 1 p.m.
Ellen Browning Scripps Elementary School
10380 Spring Canyon Rd
Manager: Bev & Mike Cassity (858) 586-7933
Website: www.scrippsranchfarmersmarket.com

South Park - 8:30 a.m. to 12:30 p.m.
Corner of 30th & A Streetsl
Albert Einstein Academy playground
Manager: Darcy Young (858) 405-6086
Website: www.southparkmarket.com

Temecula - 8 a.m. to 12:30 p.m.
Old Town Temecula at 6th and Front Street
Manager: Gayle Cunningham (760) 728-7343
or via e-mail at gcfarm123@aol.com
Website:www.temeculafarmersmarket.com

University City - 2:30 to 6:30 p.m. TEMPORARILY CLOSED
Spreckels Elementary School
6033 Stadium Street, San Diego 92122
Manager: Mike Echavarry (619) 729-4333
or via e-mail at mike_echavarry@sbcglobal.net
Website: www.openairemarkets.com

Vista - 7:45 a.m. to 11 a.m.
City hall parking lot at Eucalyptus Ave and Escondido Ave
Manager: Margo Baughman (760) 726-8545
or via e-mail at baughman@tfb.com

SUNDAY

Hillcrest - 9 a.m. to 1 p.m.
DMV parking lot at 3960 Normal St and Lincoln St
Manager: David Larson (619) 237-1632
or via e-mail at drlinbaja@hotmail.com

La Jolla - 9 a.m. to 1 p.m.
La Jolla Elementary School at Girard Ave and Genter
Manager: Darcy Young (858) 405-6086
or via e-mail at darcyyoung@verizon.net
Website: www.lajollamarket.com

Leucadia/Encinitas - 10 a.m. to 2 p.m.
Paul Ecke Elementary at Union St and Vulcan St
Manager: Ron La Chance (858) 272-7054

Solana Beach - 2 to 5 p.m.
410 to 444 South Cedros Ave at Rosa St
Manager: Barry Koral (760) 631-0200 or (760) 455-1261

Third Avenue/San Diego - 9 a.m. to 1 p.m.
Downtown San Diego at Third Ave and J St
Manager: David Klaman (619) 279-0032

Gourmet Tamales

Gourmet Tamales is a small family-run business based in Oceanside. They sell their tamales at farmer’s markets around San Diego, and even up into Orange County and LA. Their flavors include sweet corn and scallion (simple, but one of my favorites), spicy black bean (flavorful, but not really spicy), green mole and vegetables, feta and spinach, poblano and cheese, chile relleno (similar to the poblano), Tinga (spicy chicken), beef, and dessert tamales like pumpkin, apple-strawberry, and pineapple. This is not even half of their flavors.

They do not use lard; they make their masa with olive oil. They also use onion broth to make their masa, giving all their tamales a light and delicate flavor with a hint of sweetness that complements the savory flavors. Their dessert tamales, luckily, are not made with broth, but instead are made with apple juice, again adding flavor and sweetness.

The tamales run $7 for a pack of three, which adds up quickly but is well worth it. I always keep several flavors on hand in my freezer as they make a quick and delicious meal for about $2.50 that puts to shame anything you can get from the frozen department of the grocery store. You simply wrap your tamale in a wet paper towel and microwave up to 5 minutes. I emerges steaming hot and ready to eat. You can also steam your tamales if you are not in rush.

You can buy Gourmet Tamales at these farmer’s markets in San Diego County:

Sunday
Hillcrest
Encinitas
Solana Beach

Tuesday
Escondido

Wednesday
Ocean Beach

Thursday
Chula Vista

Friday
Rancho Bernardo

Saturday
Vista
Del Mar

Gourmet Tamales
760-402-0805

Where's the Cheese?

Upon my return from Spain, and after the delicious and decadent cheese adventure I had there, I decided to seek out San Diego cheese, or at least Southern California Cheese.

But alas! I have had a very hard time finding it. I have found cheese from Humbolt (Cypress Grove Chevre), and I have found cheese from Sonoma (Bellweather Farms Fromage Blanc), and I can find cheese from Spain and France and England and Holland, but in all my searching I could not find any San Diego Cheese. The cheeses above can be found at People's Co-op (www.obpeoplesfood.coop) or Whole Foods, and Trader Joe's has a good selection, too.

I have never seen San Diego cheese at the Hillcrest Farmer's Market, which is the largest farmer's market I have found in San Diego. Until Earth day 2007. For the first time I saw Southern California cheese. It wasn't from San Diego County, but it was from LA County, which is closer from Sonoma, which was all I could find until now.

Winchester Gouda is a farmhouse-style American Gouda made by Valerie and David Thomas in Winchester, California. And it is GOUD. I had never heard of "sharp" gouda before, but now I have. And I can buy it at the Hillcrest Farmer's Market.

I also enquired at my new favorite restaurant, Spread (www.spreadtherestaruant.com) about where they obtain their delivered-daily-fresh-cheese. They would only tell me the creamery doesn't sell to the public. But the owner of Spread did say "everyday more sophisticated people are moving to this town," and that means more sophisticated palates, which means when we reach a sophisticated critical mass, I will have the San Diego Cheese I am dreaming of.

Spread – revised


After my return to Spread the Restaurant for the first time in about a year, I am happy to report that changes have been made. Not that it wasn’t good to begin with (it was), but now it’s even better.

They have changed their serving style to be more in the tapas approach. Each dish is served individually, set in the middle of the table, and all diners try everything. The menu still changes daily, as the chef-owners shop for fresh produce to feature, as it is available and in season. The highlight of our night was the flowering herbs that were interspersed or sprinkled on top of almost every dish. Who doesn’t like to eat flowers? It’s what they serve in heaven, alongside the milk and honey.

We started with drinks, made with fresh squeezed juice and top shelf liquor. It was citrus season, so we had blood orange juice and oro blanco (AKA grapefruit) mixed with champagne and sweet potato vodka, respectively. Then we had a wilted spinach salad with an avocado vinaigrette and flowering herbs. Divine!

We then had a fresh, house made pasta with wild mushrooms and flowering herbs headlining. Third course was a potpie made with corn bread crouton as the crust, and again featuring wild mushroom and other in season vegetables. I don’t even like mushrooms, and this pie was amazing. For dessert, we had a creamed ricotta (delivered daily to Spread) with a caramelized fruit topping. It was simple, but it was out of this world!

The grand total for this 4-(small)-course meal with drinks: $35 a person (after tax and tip). You really can’t beat it. However, they did stop with their peanut butter samples, it seems. Still, I recommend going to Spread first chance you get for this divine and continually evolving restaurant.

Spread
2879 University Avenue
San Diego, California 92104
Tel. (619) 543-0406

Tuesday through Saturday evenings from 5:30pm-11pm
Sunday brunch 10am-3pm

Spread

This North Park restaurant, located on University Avenue just west of 30th next door to the remodeled theater and across from Clare de Lunes.

This is one of the few locavore restaurants that is also vegetarian. They use eggs and dairy, but not meat. The decor seems to be in transition; it began as a funky pop place, with plastic chairs and flatware, and live DJs on the weekends, even during brunch. They seem to be moving towards something more classic modern, with large square (ceramic) plates that are used to make beautiful food displays.

The food is inspired and fresh, with their daily menu changing as the seasons change. I most recommend the breakfasts, with a few staples like spicy Thai omelettes and almond French toast, and specials like purple potato breakfast tacos. Whatever you order, they serve water fro ma pitcher filled to the brim with the seasons finest fruits and herbs, from watermelon and rose petals to rosemary and citrus.

Did I mention that peanut and other nut butters are their specialty? They actually started out as a gourmet peanut butter company, selling exclusively at farmers markets. Now they include these gourmet nut butters in many of their recipes, like the chili lime peanut butter that makes their omelette spicy and Thai. And the almond butter that makes their French toast nutty.

While you wait for your meal they usually bring out a sampler plate with a nibble of several different flavors of the nut butters to try while you wait. They are fun and delicious, and it's great marketing because I inevitably buy one before leaving.

The prices for the menu are average, though the nut butter are a bit inflated. Overall, it is a highly recommended find in San Diego locavore dining.

Spread: 2879 University Avenue • San Diego, California 92104 • Tel. (619) 543-0406.

Ocean Beach People’s Organic Food Market


Ocean Beach People’s Organic Food Market is a really long name for a grocery store, but perfect describes the store. “People’s” as it is often called in short, is located in Ocean Beach, (practically) on the corner of Sunset Cliffs and Voltaire. It’s is the “People’s” because it is a cooperative; it is member-owned and operated. They sell largely organic products, and it is primarily a food market.

People’s is the most beautiful, aesthetically pleasing grocery store I have EVER been to. It was not always this way. This is actually their third building, though the previous two were also in Ocean Beach, and the last one was literally on the same lot. I never saw the original store, but the second store was nothing special to look at, in fact it appeared a little run down. But excellent management had big visions and great planning, and they built the most recent store from the ground up.



The store has ambient, natural (sun!) lighting. The windows take advantage of the ocean breeze and can maintain a comfortable temperature year round without air conditioning. They have solar panels on the roof, and the lay out is really natural. The deli is located upstairs, and the seating goes around a balcony so you can look down into the store and watch people pour over soymilk for hours.

Mariposa Ice Cream in Normal Heights

Mariposa Ice Cream is a teeny little shop in the heart of Normal Heights, a block east of the giant “Normal Heights” neon sign (and therefore about a block east of Jyoti Bihanga Restaurant). The owners of Mariposa ice cream make some of the best ice cream this side of the Sierras.

The definition of gourmet ice cream, according to the American Ice Cream Association, is that the ice cream must contain at least 40% butterfat. That is what ice cream makers mean when they say gourmet. The gourmet ice creams have no regulations regarding quality or freshness, only a minimum fat content. Mariposa Ice Cream does not make gourmet ice cream by this definition. However, their ice cream is fresh, home made in small batches right there in the store, with a huge variety of creative flavors, made with all natural and high quality ingredients.

They offer all the usual flavors like chocolate, vanilla, chocolate chip cookie dough, and mint chip, as well their more imaginative flavors. Some of the more unique flavors that are not to miss are the white chocolate blackberry ripple, the Mexican chocolate, the maple walnut, and the peanut butter.

Their ice cream is egg free (except cookie dough). The ice cream is lower in sugar than most commercial ice cream, and it has less air! This means it has more real flavors and is not too sweet! The sherbet contains a small amount of low-fat milk, but the sorbet is all dairy-free!

The owners are a married couple. They create the flavors, make the ice cream, and serve it up. They do it all! They are super-friendly, and great supporters of the community. They support San Diego and the Normal Heights community in many ways, by donating ice cream, time, and money to local organizations, and especially local schools! They also give students of all ages a discount (with Students ID).

In addition to offering delicious ice cream they have really reasonable prices. It’s only $2 for a scoop unlike the gourmet places that are closer to $5. And Mariposa has a weekly special, making a special treat for a special price. They make ice cream pies for birth days and special occasion, sell their ice cream by the pint to take home, and even sell three-gallon tubs for really big parties! Mariposa also offers a full range of classic soda fountain ice cream dishes, like root beer floats, sundaes, banana splits, and so on. So if you’re looking for a fresh, quality, all natural ice cream, head over to little Mariposa and experience an ice cream lover’s dream come true!

Mariposa Ice Cream
3450 Adams Avenue
Normal Heights, San Diego
619-284-5197

Open most days 12pm-8pm
Saturdays and Sundays 2pm-8pm
Closed Tuesdays, major holidays, and occasionally for local events

Hillcrest Farmer’s Market

The Sunday Morning Hillcrest Farmer’s Market is on of the best Farmer’s Markets in San Diego County. It used to be held in the parking lot of the Department of Motor Vehicles near the corner of Park and University, on the east edge of Hillcrest. However, the market continued to grow and the surrounding parking wasn’t ample, so now the market is held on a long block of Park Boulevard, and the parking lot has returned to it’s usual purpose.

At the market there is a huge array of natural, organic, and always-local produce stands, selling everything form tropical fruits to Mediterranean delights, to heirloom varietals, to the basics. There is a mushroom booth, a nuts and grains booth, and a tea booth, as well. There are also a great number of prepared foods, to eat at the market or to take home. There is granola, olives, specialty olive oils, artisan cheeses, samosas, agua fresca, and many more.

My personal favorite prepared food booths are Gourmet Tamales from Carlsbad, and Guanni Chocolates from Fallbrook. The tamales are $2.50 each, which at first seems expensive, until you see how huge they are. One tamale is a full meal, and then the price seems fair. But when you bite into them you realize they are actually a bargain because the ingredients are incredibly fresh and high quality, with flavors like spinach feta, potato cilantro, and poblano in sweet corn. Guanni chocolates provide a similar experience, except sweet instead of savory. Again they seem expensive when you see only the price, but they are delightfully enormous, and when you bite into the decadent flavors you feel like you should be on a credit card commercial oohing and aahing over how priceless this chocolate experience is.

The market also hosts a number of craft booths, which range in products and quality. I would prefer that these booths be limited to hand-made goods by local artists and craftsmen, but the yare not. This means that some booths offer locally made products, but others offer goods imported. Some of these imported goods are nice products, but I think that these products are not appropriately sold at a farmer’s market. Still, the range of products by local artisans includes handmade books, beautifully crafted scarves, clothes such as skirts, shirts, and dresses, and jewelry.

The must-tries include the heirloom tomatoes and watermelon, the fresh herbs, the exotic fruits, the chocolate, and tamales. Bring your grocery list, because the farmer’s market is one of the best places to stock up on all your basics. You can’t beat the freshness, and the prices are great, too.

Two San Diego Chocolatiers: Guanni and Chuao

San Diego chocolate lovers can boast about being the home of two top-notch gourmet chocolatiers: Guanni (Goo wan ee) and Chuao (Choo wow). Both these artisan chocolatiers use the highest quality South American cocoa, fresh fruit and other all-natural ingredients. Neither includes artificial flavors nor preservatives. The results are delicious, decadent, delightful chocolates.

Guanni is truly a one-woman show. Mariella Balbi creates the flavor combinations, makes the chocolates, and sells them herself at three farmers’ markets locations in San Diego. The chocolate making lineage goes back three generations to her great-grandmother, but all of her recipes are her own. She began Guanni chocolates in July 2003 and it is named after her three sons, Gianni, Guanalvaro and Ian. Balbi, originally from Lima, Peru, specializes in South American and Peruvian flavors. Her “Criollo” chocolate takes its headlining flavors from Peru’s traditional milk desert with cinnamon and vanilla, Manjar Blanco. Another Peruvian inspiration is Balbi’s “Pisco,” named after and created with the national drink of Peru, a grape brandy. Balbi’s top seller is “Cassis,” dark chocolate enrobed raspberries and cream of cassis ganache.

Balbi’s chocolates are made fresh every week, and she exclusively uses organic ingredients. They are low in sugar and high in antioxidants but still divine, making them an indulgence you can feel good about.

Chuao chocolatiers Michael Antonorsi and Brian Vandenbroucke use Venezuelan cocoa beans, but mix styles and flavors of the actual chocolates to include a number of traditionally French flavored chocolates with those of South America, as well as other parts of the world. Chuao is named after the region in Venezuela famous for producing high-quality cocoa beans.
An Asian influenced Chuao chocolate is their “Zen,” a ginger ganache infused with green tea in a dark chocolate shell. The “Tiramisu” is inspired from the famous Italian desert, with mascarpone cheese and coffee liquor butter cream. “Le Citron” blends lemon pulp with caramel and hint of mint, all covered in milk chocolate.

Artisan chocolatiers now outnumber independent drugstores in the United States, and the number is growing as consumers learn to appreciate the difference between grocery store chocolates and the higher-quality artisan chocolates. Just as vintners choose only prize grapes for their wines, chocolatiers search the world over to obtain the highest quality cocoa for their chocolates. And much like fine wine, which has gained popularity in the past few years, so are fine chocolates gaining respect and notoriety for their distinct flavors and qualities. These two chocolatiers are highly recommended to chocophiles, and to those who claim not to be chocolate lovers: watch out, you just might be converted.


Guanni Chocolates
www.guannichocolates.com
guannichocolates@san.rr.com
858.337.6805
Sold at San Diego Farmers’ Markets and select boutiques.
They also deliver; place orders by phone or email.

Hillcrest Farmers’ Market
Corner of Normal St and Lincoln (DMV's parking lot)
Sunday from 9:00 till 1:00 pm
www.hillquest.com

Chuao Chocolatier
www.chuaochocolatier.com
Info@chuaochocolatier.com

Chuao Chocolatier
The Lumberyard, Suite C-109
937 S. Coast Highway 101
Encinitas, CA 92025
1-888-635-1444

Store Hours:
Monday - Saturday 11 am. - 6 pm.
Sunday 10 am. - 4 pm.