Chocolate...chocolate...chocolate.....

Sinful, decadent and down right sexy, chocolate is the one sweet universally recognized all over the world. Originally found in Central and South America, chocolate has been around for over 3000 years starting out as a bitter liquid known as the 'drink of the gods'. Later in history, the cacao beans were fermented, dried, roasted and shelled revealing the nibs which were then ground into what we know as pure chocolate. Today chocolate is found in a multitude of flavors and forms ranging from solid to powder to liquid.

 There are traditionally three types of chocolate available;

• Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
• Milk chocolate: sugar, cocoa butter, cocoa liquor, milk and vanilla
• White chocolate: sugar, cocoa butter, milk, and vanilla

Personally, I love all three but my favorite is dark chocolate because of its richness. White chocolate is technically not real chocolate because it doesn't contain any chocolate liquor but it's still plenty delicious. And just about everyone loves milk chocolate because of its sweetness and mass appeal. Since I consider myself a bit of a chocolate geek, I tend to look for new and interesting uses for chocolate. I like when someone uses chocolate in an unexpected way like making truffles with herbs, pouring chocolate over bacon or making chocolate lavender ice cream.

One great chocolatier in Minnesota that isn't afraid of making unique chocolatey creations is Kevin Lindee of Ganache Truffles. One of my favorite offerings is the Elvis truffle which takes banana cream and peanut butter ganache and covers it in silky milk chocolate. Or for those that want a truly delicious and interesting flavor, try the orange tarragon or the citrus basil truffle. Herbs and spices are great for bringing out the flavor of any food, but they work especially well with sugar and chocolate.

The next time you make hot chocolate add Saigon cinnamon for a warm kick. It may sound a bit strange but chocolate and cheese are divine together! Have a wine and cheese party and add some pieces of dark chocolate to the spread and watch them quickly disappear. Chocolate works very well with savory foods. You can find many recipes for chocolate covered pretzels, potato chips, bacon and even crickets. Yes you heard that right. Crickets and bugs have been used for candy making in many different cultures and one way they are eaten is covered in chocolate. Believe me, chocolate can make anything taste better!

Chocolate is literally my favorite food. I will never turn down anything made with chocolate and I know there are a lot of people out there who feel the same way. It's delicious just by itself but it also enhances other foods.
Try to be adventurous with chocolate. Find local bakeries and chocolatiers that are doing something unique and daring and that use fresh ingredients. And remember that it's okay to indulge every once in a while and chocolate is a great way to do that. Happy Sweet Eats!

Lymarie Jimenez

A sweet beginning

Welcome to my blog of all things sweet! My name is Lymarie and I'm the owner of Sugar Love Bakery. Ever since I can remember I have loved sweets. Cakes, cupcakes, donuts, chocolate; if its got sugar, I love it.  You can imagine my dental bills! But for me it's all worth it. The satisfaction of taking a bite into something decadent and sinful is what I live for. A perfect piece of velvety dark chocolate. A gooey chunk of salty caramel. A lick of creamy fluffy buttercream. These are the thoughts that fill my mind.

I would think about sugar so much that I decided to go to culinary school and learn how to properly make everything from tortes to pies to croissants. Le Cordon Bleu was amazing. The hallways were always filled with such wonderful aromas like curry and cumin, savory rosemary and of course my favorite, the buttery sugary scents wafting from the pastry kitchen. Here I felt at home.

After graduation I accepted an internship at Maxim's restaurant in Paris France. It was in Paris that I learned what it is to really love food. The care they put into making one single dessert is something to truly admire. That was when I decided it was essential to put care and love into everything I make. I do that by making every part of my desserts from scratch. Another wonderful lesson learned was using local ingredients. I learned about the relationship that restaurant chefs have with their suppliers and how important it is to know where your food comes from.

My experiences in France were invaluable and I know there are other people out there who love food as much as I do. I created this blog to share my experiences, knowledge and love of sugar. Follow me as we explore the ins and outs of the pastry world one tasty topic at a time. Check back next week for a new post highlighting Chocolate; a brief and delicious history of the number one sweet in the world.

Lymarie Jimenez