Bittersweet

Bittersweet at the Pop Up Gorcery Store

2011-06-21T13:01:00.000-07:00

Bittersweet is proud to announce its acceptance into tomorrow's (7/22) Pop Up General Store! We will be selling Bittersweet Origin Bars and Drinking Chocolates from 4 - 7 pm at 4629 MLK Way Oakland.

If you've never been to the Pop Up General Store, it is an incredible showcase of some of the area's finest food artisans. You can see more at: www.popupgrocerystore.com/

See you there!

Guess the origin, win a year's supply of chocolate!

2010-06-10T20:48:00.001-07:00

Amano is running a great contest for all you chocolate lovers--guess the origin of their new release, and win chocolate for a year! Just fill out the entry form, and good luck!

Sadly, adieu Fillmore Street

2010-06-03T19:16:00.001-07:00

Bittersweet closed our Fillmore street store in San Francisco today. Unfortunately, with our lease term up and negotiations coming to a rather abrupt end, we just couldn't sustain the 30% rise in rent the landlord was looking for.

All the very best to our loyal San Francisco friends, and sincere apologies for the sudden disappearance :-) We hope to see you in the east bay soon, and watch this space for some exciting news about our Origins chocolate bars, as well as further Bittersweet location developments in the near future!

Spring has Sprung at Bittersweet

2010-03-19T22:09:00.001-07:00

Check here for more info on our Springtime offerings...

Coffee Blog!

2010-03-06T12:04:00.000-08:00

Our fantastic roaster Ian is blogging about all things coffee here. Go keep him company, and learn about our great coffees in the process...

Blood drive at Bittersweet

2010-02-19T23:10:00.000-08:00

Bittersweet Cafe is proud to be teaming up with the American Red Cross on March 25th at our Danville location. You can click on the link to set up an appointment time to donate.

Blood is such a valuable commodity these days and needed by so many. Please stop by and take the time to give the gift of life.

Chocolate & Beer

2010-02-01T11:08:00.000-08:00

Come join us on February 6th for a classic but underexplored combination! Tickets and more information here...

Puerto Plata bars for Haiti

2010-01-15T17:06:00.000-08:00

We here at Bittersweet want to do our part to help the people of Haiti. Our own Bittersweet Origins Puerto Plata Bar comes from the Dominican Republic and that is why, starting tomorrow and for the next week, we are donating all of the profits from the sales of that bar, both 65% & 75%, to the International Rescue Committee's Haiti Rescue Fund.

The International Rescue Committee has deployed its Emergency Response Team to Haiti to deliver help to the devastated city of Port-au-Prince. Their team includes experts in emergency health, shelter, and children’s welfare. They will be working with local aid groups to provide vital help to survivors of the massive earthquake that struck Haiti January 12. Meanwhile, the IRC has committed to raising $5 million for reconstruction work in Haiti over the next year.

Please help us help others in their greatest time of need.

Holiday Gift Ideas

2009-11-05T17:33:00.001-08:00

If you're looking to get the early jump on holiday gift ideas for your office or family, check out this list of possibilities from Bittersweet! (PDF file)

They're guaranteed to love it!

A Chocolate Evening at SF Conservatory of Flowers

2009-09-01T17:11:00.001-07:00

Our own Seneca Klassen, who spent the summer planting his own Cacao Plantation in Oahu, Hawaii, will be speaking at the Conservatory of Flowers in Golden Gate Park Thursday, September 17th, from 6-7:30 PM.

Please join Seneca as he shares information about the botany and cultural history of chocolate. You’ll also experience a “behind the scenes” visit to a hidden treasure – a fruiting cacao tree in a Conservatory greenhouse. And then… you’ll enjoy tasting of 5 origin chocolates while gaining an understanding about the importance of post-harvest processing and quality finishing.

This is part of a Chocolate Event that they are hosting as an Evening of Chocolate. You can visit the Conservatory site to learn more and purchase tickets. Space is limited.

Chocolate Coconut Chill is back!

2009-05-04T15:50:00.001-07:00

That's right--the Chocolate Coconut Chill is back in rotation for the season. This luscious combination of young coconut juice, dark chocolate and vanilla--delicious, exotic, vegan and perfect for a warm afternoon. Come on by and pick one up today...

Herrania

2009-03-21T15:18:00.001-07:00

On a recent origin trip, we came across a collection of Herrania, a cousin of cacao with quite stunning flowers. Unlike Theobroma family members like Grandiflorum (Cupuaçu) and Bicolor (Pataste/Pataxte), we're not aware of any food use of Herrania, but it was a site to behold nonetheless, as you can see from the photos below.

What to plant? What to value?

2009-02-21T18:13:00.000-08:00

As the craft chocolate marketplace continues to develop from the demand side, we can increasingly see a critical need to engage cacao farmers (and whole farming communities) in the idea that we as chocolate makers and consumers are ready and interested in valuing their crops based more on their overall quality than their sheer quantity.

This seemingly simple change in perspective will in fact take substantial time and effort to get into place, and as we read further into the collective past of cacao cultivation, it's very clear that questions of yield versus flavor (and other related dichotomies) have been with us for at least 150 years or so.

As new origins are planted and established regions are revitalized with an eye to this new higher-value chocolate market, it's an exciting time to engage in what turns out to be a very long conversation with cacao about what we want from it--and what it wants from us as well.

Chaco Canyon inhabitants used chocolate

2009-02-04T17:12:00.000-08:00

For years there's been speculation on just how far north and south cacao was traded during the precolumbian period. Now, for the first time, there's solid scientific evidence (theobromine residue, in this case) that chocolate made it at least as far north as Chaco Canyon in New Mexico.

This is the first proof of chocolate's use north of Mexico before European contact, and a nifty piece of the evolving picture of cacao's travel through the precolumbian Americas.

Thoughts on finishing Deep Economy

2009-01-05T17:19:00.000-08:00

Having just finished reading Bill McKibben's thoughtful book Deep Economy, I was struck by the following passage's relevance to chocolate and cacao (emphasis mine):

"The poor nations of the world need to develop. But if they develop according to our model, the planet will break under the strain. We in the rich nations need to change, not just for environmental reasons but because our way has stopped producing as much human happiness as it should. That middle ground is hard to define, and we will take generations to reach it, because we start so far apart. But it is more local than the world we know now, and less individualistic. It measures not More but Better."

Barring dramatic changes in climate, locavores in the Northern hemisphere will never find cacao at their neighborhood farmer's market. And that makes it even more important that all of us who really love this food become more mindful consumers, supporting those parts of the chocolate and cacao economy that we find to be most viable and productive, not in the harsh glow of globalized economics, but instead in the warmer lights of human happiness and quality of experience.

New Year's cacao tree for everyone

2009-01-01T10:13:00.000-08:00

My four-year-old was kind enough to draw the New Year's cacao tree. Not bad, if I do say so myself :-) Happy New Year everyone!

Bittersweet in WSJ today

2008-12-17T11:18:00.001-08:00

We got a nice mention in the Wall Street Journal today!
Sweet Shops in Three Cities

Dark more satisfying than milk?

2008-12-17T09:25:00.000-08:00

Another reason to focus your interest on dark chocolates: a little really does go a long way.

"We have known for a long time that it is healthier to eat dark chocolate, but now scientists at the Department of Human Nutrition at LIFE, University of Copenhagen, have found that dark chocolate also gives more of a feeling of satiety than milk chocolate."

Here's a link to the whole story...

New Temperer

2008-12-11T09:25:00.000-08:00

One of the logistical challenges with our Origins Bars has been tempering capacity, so we just this week finally added a brand new piece of equipment. Below are a couple of action shots. Have to admit...it's pretty sweet not doing it all by hand!

Singaraja

2008-12-05T10:10:00.000-08:00

Just released the first (very small!) batch of our new Balinese creation: Singaraja. It's 66% cocoa mass, 32% cane juice, and 2% cocoa butter, but those of you who like to know exactly what's in your chocolate :-) Photos below are of the dried fermented seed, then nibs, nibs and hulls, and finally the finished chocolate.

These beans come from coop PE01 on the north coast of Bali, and are of mixed parentage (to say the least :-) Much of the cacao grown in Bali has been distributed by the Indonesian government over the past few decades, and the strains sent out have never been properly analyzed to determine genetic heritage. The flavor we're experiencing is quite positive--very chocolately with just a bite of fruit at the finish. All in all a really snackable chocolate.

Come in and try it out! (And apologies if it's already gone by the time you do...but never fear--there's more coming very soon.)

Holidays!

2008-12-01T17:15:00.000-08:00

Just a reminder to everyone out there that the holidays are officially here at Bittersweet! Come by your local shop, or say hello online:
shop.bittersweetcafe.com/holiday

The sign we probably won't be using anytime soon

2008-11-27T21:39:00.001-08:00

If only :-)

Twittersweet

2008-11-25T21:22:00.000-08:00

As you all may have noticed at the top right over there, we've started a Twitter feed. We'll be using it mostly to focus on chocolate making, drink formulation and the like...just a little window into the behind-the-scenes world here at Bittersweet. Let us know what you think, and enjoy!

Blonde

2008-11-03T09:50:00.001-08:00

New Botanical Classifications for Cacao

2008-10-20T11:16:00.001-07:00

For more than a century now we've had an overly simplistic and borderline useless classification system for cacao--the tried and untrue set of Criollo, Forastero, and Trinitario. At long last, some genetic research is bringing to light the true picture of T. Cacao's biological diversity, and anyone interested in the cultivation or propagation of the tree should have a look:

Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree

There's an interesting discussion on the topic here if anyone is interested.

Organic milk

2008-09-23T17:46:00.000-07:00

Just wanted to make sure everyone knows that organic milk is now available at Bittersweet! Just ask your friendly local barista...

Pleasure, elitism and the like

2008-09-22T17:26:00.000-07:00

Reading this article in the NYT today put us in mind of so many of the discussions that swirled around the Slow Food Nation show, at least in our little chocolate world.

As we all know, chocolate is still wrapped (at least here in the US) in a thick layer of puritanical judgments, leading to endless marketing spin about sin, indulgence, devil's food, and the like. As if to counterbalance this effect, we're then bombarded with opposing claims positioning chocolate more in the realm of apothecary than joy (not that we're totally uninterested in well-vetted science on the topic, as is clear from the number of posts here on the issue :-)

Pleasure isn't elitist, and it requires no counterbalancing health claim to be a legitimate subject of discussion. In fact, pleasure in eating (and in general for that matter) is a key contributor to overall health and well-being, and since chocolate is a uniquely pleasurable and fascinating food, it is our fervent hope that discussions on fine chocolate can slowly become disentangled from this web of prejudice. Hopefully then we'll be able to take a step back and consider this wonderful varietal food for what it really is, and maybe learn a thing or two in the process.

Chocolate wrap-up from Slow Food Nation

2008-09-08T17:56:00.000-07:00

Thanks to all the chocolate makers, Bittersweet staff and wonderful volunteers that made the chocolate pavilion at Slow Food Nation such a wonderful place to spend the long weekend. If you came by, leave us some thoughts!

Welcome Danville!

2008-08-19T19:32:00.001-07:00

Everybody come say hello to the newest Bittersweet!

730 Camino Ramon, #120
Danville, CA 94526
(925) 837-9900

Jorquette

2008-07-30T18:54:00.000-07:00

Our friendly office cacao trees are just getting tall/old enough to start these wonderful plagiotropic whorls...very pretty!

Chocolate at Slow Food Nation 2008

2008-06-18T10:22:00.001-07:00

Bittersweet is very pleased and honored to be curating the chocolate area of the Taste Pavilion at Slow Food Nation 2008. This inaugural year promises to be a wonderful adventure into the US artisanal food scene, and we're particularly excited (naturally) by the opportunity to capture this very interesting transitional moment in the world of fine chocolate. We hope this event will provide an opportunity for open conversation between artisanal chocolate makers and chocolate lovers, so be sure to mark your calendars for this coming Labor Day weekend in San Francisco!

Bittersweet Origins Feted

2008-06-18T10:14:00.000-07:00

Tip of the hat to Tami at Fete a Fete for her nice posting about our Bittersweet Origins line!

Chocolate Coconut Chill...It must be summer

2008-06-10T10:03:00.000-07:00

That's right--the Chocolate Coconut Chill is back in rotation for the season. This luscious combination of young coconut juice, dark chocolate and vanilla--delicious, exotic, vegan and perfect for our warm summer days (or nights). Come on by and pick one up today...

Ninety Percent?

2008-05-20T19:20:00.000-07:00

Clay Gordon posted an article on Serious Eats this week focusing on the storage of chocolate. It's a topic of frequent inquiry, and he covers it really well, coming to the final conclusion that "The best place to store chocolate is in your mouth." We couldn't agree more...

Interestingly, the aspect of the post that generated the most response is right in the first sentence: "Consider this fact for a moment: more than 90 percent of Americans consume chocolate in some form every day."

Granted, to get to that figure you have to include eating chocolate, chocolate candy, chocolate drinks, chocolate cereals, chocolate ice creams, cookies, cakes, brownies, puddings....you get the idea. Still, it's quite an amazing statistic, and begs the question:
Do you belong to that 90%?

No point asking us :-)

Criollo Origins

2008-05-08T10:41:00.000-07:00

Since the mid-1960s there's been something of a controversy as to whether Criollo cacao was descended from Amazonian varieties or ocurred spontaneously in central America. (Readers of Coe's True History of Chocolate might be familiar with that latter idea...)

Well, thanks to the wonders of modern genetic testing, recent studies have established quite clearly that the first hypothesis is true--namely, that Theobroma Cacao originated just once in the Amazon basin, and that human selection, domestication and hybridization led to the type of tree we now refer to as 'Criollo'.

The genetic analysis of T. Cacao is just beginning to scratch the surface of this tree's complex history, and it will be fascinating to see what upcoming studies continue to reveal.

Chocolate and health--it just keeps on coming!

2008-05-07T16:01:00.000-07:00

This one makes sense, given recent reports on chocolate consumption and hypertension, but interesting nonetheless! Here's a summary of this month's report from the journal Epidemiology:

Eating Chocolate May Decrease Risk for Preeclampsia

May 2, 2008 — Chocolate may decrease the risk for preeclampsia, according to the results of a prospective cohort study reported in the May issue of Epidemiology.

"Preeclampsia is a major pregnancy complication with cardiovascular manifestations," writes Elizabeth W. Triche, PhD, from the Yale Center for Perinatal, Pediatric and Environmental Epidemiology in New Haven, Connecticut, and colleagues. "Recent studies suggest that chocolate consumption may benefit cardiovascular health."

The study sample used to evaluate the association of chocolate consumption with the risk for preeclampsia consisted of 2291 pregnant women who delivered a singleton live birth between September 1996 and January 2000.

The investigators measured chocolate consumption by self-report in the first and third trimesters and by umbilical cord serum concentrations of theobromine, which is the main methylxanthine component of chocolate. Detailed medical record review for 1943 of the women allowed determination of preeclampsia. Logistic regression models controlling for potential confounders were used to determine adjusted odds ratios (aOR) and 95% confidence intervals (CIs).

Of 1681 women, preeclampsia developed in 63 (3.7%). Umbilical cord serum theobromine concentrations were inversely associated with preeclampsia (for the highest vs the lowest quartile [aOR, 0.31; CI, 0.11 - 0.87]).

Self-reported estimates of chocolate consumption were also negatively associated with preeclampsia. The risk for preeclampsia was decreased for women consuming 5 or more servings per week vs women consuming less than 1 serving of chocolate weekly (aOR, 0.81; CI, 0.37 - 1.79 for consumption in the first 3 months of pregnancy and aOR, 0.60; CI, 0.30 - 1.24 in the last 3 months).

"Our results suggest that chocolate consumption during pregnancy may lower risk of preeclampsia," the study authors write. "However, reverse causality may also contribute to these findings."

Limitations of this study include difficulty standardizing self-reported chocolate consumption, possible reverse causality if women diagnosed with preeclampsia reduced their calorie intake after diagnosis, possible residual confounding by smoking or body mass index (BMI), small number of women with preeclampsia, and potential misclassification of exposure.

"Because of the importance of preeclampsia as a major complication of pregnancy, replication of these results in other large prospective studies with a detailed assessment of chocolate consumption is warranted," the study authors write. "Measurements of chocolate exposure should be designed to permit careful examination of the temporal relationship between chocolate consumption in pregnancy and subsequent risk of preeclampsia."

The National Institute on Drug Abuse supported this study.

Epidemiology. 2008;19:459-464.

Bocas del Toro

2008-04-11T14:09:00.000-07:00

We're pretty happy and excited about this chocolate now that it's finished. With the natural fat content of the cacao, the simplest formulation seemed the best. 75% cocoa mass, 25% evaporated cane juice, and you're done!

Lightly fruity aroma, rich earthy and vegetative flavors and a crazy long finish...all in all a great fit for folks who crave a complex and really deep chocolate experience. And for those of you who like to support labeling programs, this one is certified both Fair Trade and Organic.

COCABO Fairtrade Cacao--First Impressions

2008-03-31T20:03:00.000-07:00

Thus far in the production of our Bittersweet Origins chocolates, we've focused on sourcing organic and pesticide-free cacao for our raw material, but we're now beginning to stretch out into Fairtrade cacaos as well. Although we've got our reservations about the overall utility of the Fairtrade certification process in the world of cacao, there are clearly some very good coops out there that have pursued that path and are achieving good results.

With that in mind, today we ran our first roast of COCABO (Cooperativa Cacao Bocatoreña) Fairtrade cacao, and the initial roasting and nib tastings are looking like something very tasty! At first glance, these Trinitario beans are quite pretty raw, with large average size--in appearance they almost look like a Jamaican polished bean without the shine:

After a pretty long roast, there were some wonderfully deep chocolate aromas, and we really enjoyed the nib. Fresh and chocolatey with just a little fruit and acidity at the finish. Can't wait to see what comes of these when they're finished into chocolate, but more on that later!

Mekong Iced Mocha

2008-03-31T19:37:00.000-07:00

There is something magical about fivespice--one of those classic sum-greater-than-parts issues. Anyway, add some of Bittersweet's amazing mocha mix, espresso, serve over ice, and you've got a little slice of heaven. Available now at your friendly neighborhood Bittersweet.

Geographical Indicators (and their place--and potential--in Chocolate)

2008-03-26T18:03:00.000-07:00

Thus far in the development of the specialty chocolate & cacao economy, there's been very little exploration of the use of geographical indicators to discipline and add value to specific markets and production regions. The only major exception is the Chuao growing region in Venezuela, justifiably famous worldwide (for several hundred years now) for its fine flavor cacao. In 2000, the Empresa Campesina de Chuao y MPC Aragua--which cooperatively manages all sales of Chuao cacao--was granted recognition of its appellation of origin, becoming the first region in the cacao-growing world to do so.

(The video below is of the historic 'patio de secado' in front of the town's colonial church.)

At Bittersweet, we very much hope that this current-day exception will eventually become the rule, and that unique and high-quality cacao regions around the world will begin to make use of geographical indicators to enhance and control the value and quality of their crops.

The 18th Century Weighs In

2008-03-24T20:35:00.000-07:00

Given all the recent scientific revelations on the positive health effects of chocolate, it seemed prudent to revisit the Age of Reason to see what folks then had to say on the subject. Whatever your view of chocolate's place in the Four Humours, it seems the vast majority of reviews were pretty good back then too:

Louis Lémery, Traité des Aliments, 1702:
"It's strengthening, restorative, and apt to repair decayed Strength, and make People strong: It helps Digestion, allays the sharp Humours that fall upon the Lungs...and resists the malignity of the Humours."

D. de Quelus, The Natural History of Chocolate, 1719:
"I have seen several persons who had but weak digestion, if notquite spoiled, who have been entirely recovered by the frequentuse of chocolate."

Antonio Lavedan, Tratado delos Usos, Abusos, Propiedades y Virtudes del Tabaco, Cafe,Te, y Chocolate, 1796:
"Chocolate vivifies the substance of the heart, diminishes flatulence,takes away obstructions, helps the stomach, and awakens theappetite, which is a sign of health for those that drink it.It increases virility, slows the growth of white hair, and extendslife until decrepitude. To people of any age, including the youngest,it can be given."

Take some and call us in the morning...

Abstractions, No. 1

2008-03-14T13:32:00.001-07:00

Who says chocolate machinery can't be pretty? (Or at least interesting :-)

Caffeine? Not so much...

2008-03-10T15:24:00.000-07:00

We field lots of questions at Bittersweet about stimulants in chocolate, and, specifically, how much caffeine there is. Well, the answer is: not all that much.

Typically, there's about as much caffeine in 100g of 70% chocolate as there is in a decaf espresso (about 15 milligrams, if you want to get specific), so if it's caffeine you're worried about (or looking for), you're not going to find it around here, unless you're drinking coffee or tea.

The more interesting part of the story is the stimulant that's unique to chocolate: Theobromine. Theobromine acts less directly on the central nervous system than does its cousin caffeine, and is associated with increased heartbeat and dialation of blood vessels, resulting in lowered blood pressure. It also combines with Anandamides in chocolate fats to increase seratonin production, typically increasing a sense of well-being.

But if you're thinking of eating or drinking significant quantities of chocolate right before bed, think again. Theobromine still packs a stimulant punch! Our prescription: take small doses regularly throughout the day :-)

Grownup Milk Chocolate

2008-02-14T12:35:00.000-08:00

Following on this article from yesterday's NYT, we thought we'd just nod in agreement! The entire category of milk chocolate is undergoing something of a revolution as a new generation of chocolate makers gets their hands on the concept, and some of today's artisanal producers are crafting higher-percentage milks that are luscious, seductive and decidedly grown-up. One of our Bittersweet Origins line falls into that category (if we do say so ourselves), and Bittersweet offers some really unique milk chocolates from makers such as Bonnat, Hachez, E. Guittard, Scharffen Berger and others as well.

Even if you think you're decidedly in the dark camp for good, don't hesitate to try some of these next-generation milk chocolates...they just might surprise you.

Valentine's is here!

2008-02-08T13:15:00.001-08:00

As always, Bittersweet is here to help with Valentine's Day...come see us to find that special someone a chocolate treat they're not going to see just anywhere :-)

Chocuhaler?

2008-01-07T19:11:00.000-08:00

Good news, asthmatics! There's a new inhaler in town.

The study's conclusion?
"The chocolate spacer used in this study is a suitable device to deliver salbutamol by inhalation. However, there may be potential drawbacks of weight gain in some patients and meltdown in hot climates."

Okay, so we can't endorse it yet...but then again, we probably already breathe enough chocolate around here anyway.

Bittersweet in Mocha

2007-12-19T16:31:00.000-08:00

We're very pleased to have our Gulf Coast drink recipe included in Michael Turback's most recent book Mocha. Pick up your copy at Bittersweet today!

Holiday Preorders

2007-11-30T11:40:00.001-08:00

For all of you out there looking for holiday gifts for your workplace, family (or just a group of chocolate-loving friends), we've put together some great holiday collections that you can preorder for pickup or delivery. Have a look!

End of the year = Peppermint

2007-11-28T11:54:00.000-08:00

You can try to fight it, but there's just something about this time of year that leads to natural pairings of mint and chocolate. We've concocted a luscious combination of peppermint, dark chocolates and cocoa powder that's perfect for the cooler weather...come on in and have one today! (And don't forget to get that holiday chocolate shopping started :-)

No further comment required

2007-11-16T12:49:00.001-08:00

'Enjoy your trip' takes on a new meaning...

Cacao wine?

2007-11-13T17:34:00.000-08:00

There was some cool reporting today on the discovery of chemical and archaeological evidence expanding on our understanding of early precolumbian uses of cacao. Here's one article from the BBC, and another from the NY Times.

Interesting to contextualize the development of fermentation in cacao...now we just have to figure out who was the mad genius to try roasting and eating those fermented, dried seeds ;-)

Best Brownie in the Bay

2007-11-02T17:36:00.000-07:00

Here's the link to the piece that aired today. Just for the journalistic record, that's Seneca Klassen running through the recipe, not David Salowich (Bittersweet's chief merchant), as the text says onscreen at one point. Many thanks to all the bakers who make this happen on a daily basis, and here's to a lot more brownies in the future!

We Won!

2007-11-01T14:02:00.000-07:00

We're very happy to announce that Bliss Spa recently declared Bittersweet's brownie the best in the bay area through their You Be the Fudge contest.

Bittersweet's fabulous brownie (with recipe and tutorial, naturally) will be featured Friday, 11/2 on View from the Bay. We'll post a link to the video once it's up, and big thanks to all who voted!

Don't think about it, people

2007-10-23T12:05:00.000-07:00

As reported in the BBC news today, women who tried to stop thinking about chocolate ate 50% more than those who were encouraged to talk about their cravings:
http://news.bbc.co.uk/2/hi/health/7056330.stm

Everything in moderation, including moderation :-)

Bittersweet Origins

2007-10-19T14:19:00.000-07:00

We're very pleased to announce the launch of Bittersweet Origins. These very small-batch, unique origin chocolates are handmade from bean to bar right here at Bittersweet! Come on in to your friendly neighborhood location and give them a try...

Ah, Botany

2007-09-07T17:57:00.000-07:00

From Bartley's "The Genetic Diversity of Cacao and Its Utilization":
"Germination is of the epigeal type with the cotyledons being raised above the soil and the two cotyledonary leaves being opposite....The leaves on the main stem are arranged in a spiral in a five-eighths phyllotaxy. These leaves differ from those of the lateral branches by their long petioles. Additional vegetative buds are contained in the axils of the cotyledonary nodes which may be stimulated to develop if the terminal bud is suppressed."

Got it?

Askinosie

2007-08-22T14:39:00.000-07:00

Bittersweet is happy to introduce Askinosie Chocolate at our stores, as well as our online shop. This new artisanal producer focuses strictly on direct relationships with individual farmers, and is producing two very unique bars at the moment, one from San Jose del Tambo in Ecuador, and one from the Soconusco region of southern Mexico. The latter is especially exciting, as Soconusco was literally the heartland of cacao production up until the period of European contact. Sadly, since then the tradition of cacao growing in the area has slowly faded, so it's wonderful to see this new collaboration between local growers and a US chocolate manufacturer! Enjoy...

Terminology

2007-08-14T17:34:00.000-07:00

Cacao? Cocoa? Cocoa mass? Cocoa liquor? Cocoa butter?
At least a couple of these are explored today on Chocolate in Context. Full disclosure: Bittersweet contributed :-) Be sure to let us know if these kind of terminological surveys are helpful!

Chocolate Coconut Chill

2007-07-02T17:32:00.000-07:00

Fear no global warming, chocolate fans--Bittersweet is bringing back a summertime favorite! The Chocolate Coconut Chill is back in rotation for the season. For those of you who didn't experience this drink last year, it's a luscious combination of young coconut juice, chocolate and vanilla--delicious, exotic, vegan and perfect for our warm summer days (or nights). Come on by and pick one up today...

Drinking Chocolates

2007-06-26T18:13:00.000-07:00

At long, long last, we've got all our amazing Bittersweet drinking chocolates available in retail packaging! You can now take home that Bittersweet, Classic or Mocha that you've been dreaming of....and if you live out of the area, just click on the links in this post and order away!

Make your own chocolate mold!

2007-05-11T14:24:00.000-07:00

Anyone who's ever made chocolate at home and then dreamed of a relatively affordable custom mold needs to check out this post. In this particular instance, it helps to be a total Star Wars geek, but the general principles laid out are great tools for home chocolate makers or chocolatiers.

Many thanks for the link to my old friend Dav(id) Hayward, who incidentally is not this David Hayward. That guy is a complete cad.

Gulf Coast Iced Mocha

2007-05-03T20:18:00.000-07:00

Okay, it was a good idea after all :-)

Bittersweet is pround to announce the arrival of the Gulf Coast Iced Mocha. It's not exactly what we concocted below (it's a cold drink, for one thing), but if you have a hankering for some sweet iced coffee, chicory and chocolate deliciousness in a glass, then this has your name on it!

Just an idea...

2007-03-29T17:14:00.000-07:00

In the spirit of collaboration, we just finally got our act together to write this up for Chocolate in Context's Sugar High Friday #29: Raw Chocolate We haven't tried this (except experimentally) at Bittersweet yet, so don't expect to find it at our wonderful stores, but feel free to play with the idea!

Gulf Coast Mocha

6T (25 grams) ground coffee
2T (15 grams) roasted chicory
1/2 Cup (80 grams) cocoa nibs
1T (8 grams) dutched cocoa powder
2T (30 grams) sweetened condensed milk
1 Cup (235 grams) boiling water
1 Cup (240 grams) steamed milk
1 French Press

--Mix all the ingredients in a small bowl
--Pour the dry ingredients into the french press and top with the sweetened condensed milk
--Add the boiling water and steamed milk, and stir briskly with a spoon until well blended
--Put the top on the press and allow the mixture to steep for 4 minutes
--Slowly depress the screen on the press until all the solids are collected at the bottom
--Serve in a cappuccino mug and top with cinnamon or whipped cream (or both!)

Amano

2007-03-27T20:17:00.000-07:00

At last we've received the first two bars from Amano Chocolate, and as the initial samples from earlier in the year indicated, they're really something special. Some shots of the two bars are included below (and above :-), and we really recommend both the Madagascar and the Ocumare.

If anything, our humble opinion is that the Ocumare is something of an achievement. This is a region that's often used in blends, but on its own tends to fall flat a bit. Not in this case--Amano's Ocumare has a wonderful evolution of flavors from earthy to spicy red fruit, and it certainly does its origin justice.

Don't hesitate to pick up both at Bittersweet's online store!

Champurrado!

2007-03-20T17:10:00.000-07:00

To celebrate the coming of spring, Bittersweet has prepared a special hearty traditional Mexican chocolate and masa drink: Champurrado.
Come in and try one today! Especially tasty with one of our great new TV Snacks...salty, chocolate-y, cinnamon-y, yum...

Remember to eat your chocolate

2007-02-19T10:05:00.000-08:00

Recent news from the American Association for the Advancement of Science indicates that chocolate may literally be "fuel for thought".

Sappho, etc.

2007-02-15T12:51:00.000-08:00

Our wonderful customer and quasi-resident classicist Willis Barnstone recently informed us that our name is backwards. Imagine our surprise! In his most recent translation of the poems of Sappho, Willis constructs the origin this way:

Sweetbitter
Eros loosener of limbs once again trembles me
A sweetbitter beast irrepressibly creeping in

We always think of ourselves as more sweet than bitter, so this works for us!

We couldn't agree more

2007-02-09T16:39:00.000-08:00

With Valentine's Day fast approaching, we get a ton of questions here at Bittersweet about pairing chocolate and wine. While the combination can indeed be a wonderful one, it can be difficult to get it right, and often one flavor ends up dominating or interfering with the other.

In an article from today's SF Chronicle, there's some great feedback on the topic, including Michael Recchiuti's comment that: "There's so much written about Cabernet and chocolate. We ended up tasting it and just couldn't get it to work. It's either a really harsh experience, or the chocolate will take over. One of them is going to steer the ship." Amen.

For a little more advice on the subject, including pairings that we have had consistent success with, check out Bittersweet's FAQ page, and good luck!

So that's what those are for...

2007-02-09T16:36:00.000-08:00

Edible East Bay

2007-02-06T13:46:00.000-08:00

One of Bittersweet's fabulous team of bakers has written up a great article for the current edition of Edible East Bay. Check it out, and while you're at it, don't forget to visit her in the blogosphere at:
dessertfirst.typepad.com

Thanks Anita! Keep up the good work...

Hot chocolate science fun

2007-01-18T19:57:00.000-08:00

Funny posting here about the so-called 'Hot Chocolate Effect'.

Thanks to Lisa at talk.dnadirect.com for the link!

C'mon, we all know it's good for you

2007-01-11T15:57:00.000-08:00

In every sense...good for your body (see posting on drinking chocolates below), and obviously good for your overall sense of good old-fashioned well being. Bittersweet's San Francisco blend drinking chocolate (with friends joining it soon!) is available online:
Shop Bittersweet!!
It's January folks...drink some chocolate!

Chocolate Egg Nog

2006-12-17T16:39:00.000-08:00

What more can we say? Try one immediately--comes with a special holiday spice marshmallow! Only available now through the end of December...

Go shopping!

2006-11-28T11:50:00.000-08:00

At long last, Bittersweet's online store is open for business! Visit us at:
shop.bittersweetcafe.com

Now you can get all your favorite Bittersweet chocolate and gear from anywhere you happen to be. (Provided, of course, that that anywhere has got internet access...) So go shopping--We'll be letting our email list know about upcoming online specials, so don't forget to sign up!

Aspirin, Chocolate--which would you rather take?

2006-11-15T12:30:00.000-08:00

Sometimes science advances in that strangest ways. In an article released today scientists reported that frequent ingestion of chocolate had similar effects on blood clotting as daily aspirin. Hooray! The really great part is that the 'participants' in this study were in fact just folks who got kicked off the aspirin study because they couldn't adhere to the dietary regimen. Why not? They just couldn't stop eating chocolate--even for as little as 24 hours.
We know how they feel...

Added 11/16: Here's another reference from NPR this morning, in case you like your news in audio format :-)

Chocolate and the Maya

2006-11-13T15:31:00.000-08:00

There's a wonderful area of the Museo Popol Vuh dedicated to Chocolate in Guatemalan culture that's definitely worth a look if you're interested in the Pre-Colombian cultural history of chocolate. Worth a trip if you've got some time!

What not to do with your summer vacation

2006-10-17T18:58:00.000-07:00

Italians build first chocolate igloo at Eurochocolate fair in Perugia

Find me my chocolate...wait, where am I?

2006-10-16T19:56:00.000-07:00

You may have noticed a new little link over there on the right that reads 'find a chocolate shop'. Well, thanks the efforts of some seriously good-hearted chocolate lovers and the magic of mapping technology, it is now possible to plan your entire next trip to...well, wherever really, based on the locations of your favorite chocolate shops! Go visit chocomap.com and get started. Who knows what might be right around the corner from you?

Drinking History

2006-10-01T16:39:00.000-07:00

Those of you who've spent any time talking to Bittersweet staffers have probably been quoted the fact that chocolate was exclusively a drink up until 1849 or so, which is another way of saying that drinking chocolate is a pretty amazing way to tap directly into the many thousands of years of human experience with the mysterious and wonderful T. Cacao.

Wandering through the chocolate blogosphere, we came across this nice, brief summary of the history of drinking chocolate.

Read, sip and (always) enjoy! Did we mention that it's good for you? See below :-)

Percentage Matters

2006-09-06T09:38:00.000-07:00

Just noticed an article this morning in which several folks dismiss the importance of cocoa mass percentage in chocolate labeling, and I thought it might be worth a quick comment.

As many of you probably know, the percentage listed on a chocolate package indicates the amount (by mass) of that bar that came directly from the cacao seed--i.e. the real raw material of chocolate--which is often referred to as cocoa mass or cocoa liquor. What's the other stuff, then? Mostly sugar, usually with some amount of emulsifying fats (whether soy or cocoa butter) and trace amounts of vanilla.

Percentage isn't everything, but it's certainly more than just a sales tool or a marketing pitch, and it absolutely matters. We know, for instance, that higher percentage chocolates will naturally contain more bioflavinoids and antioxidants, so if you're interested in the health benefits of chocolate, then percentage is an important shopping tool. Being aware of the percentage also gives a general sort of awareness as to the flavor terrritory you may be entering, and can serve as a handy guidepost in your explorations and expansions of chocolate palate.

In the final analysis, of course it's flavor that matters most, and cocoa mass percentage can't offer you much information on that front. Exploring your personal chocolate preferences depends on the hard work of simply eating more and diverse chocolate :-) So go get started! But don't dismiss percentage, or be afraid to use it as a tool along the road.

Nibby Scones

2006-08-27T19:42:00.000-07:00

Once upon a time, long (not so) long ago, Bittersweet had a little chocolate nib scone that had quite a few fans. We're not making the Nibby Scone at the moment, but for all you who miss it, here's a way to try it at home! Have fun...

608 g flour
100 g sugar
2 t baking powder
.5 t baking soda
.25 t salt
227 g butter
230 g nibs
500 g heavy cream

Instructions:
Preheat the oven to 375 degrees.
Cube the butter to 1" squares.
Pour dry ingredients into a bowl and add butter, the flatten the butter into disks using your fingers.
Toss in nibs.
If the ingredients are warm, refrigerate until cool.
Make a well in the dry ingredients and add the heavy cream, then mix well until moistened.
Pour the crumbly dough out onto a lightly floured surface.
Shape using a bench scraper into a rectangle and then roll. Laminate this mixture 4 times. you will start with a crumbly dough and end with a smooth striated dough. If the dough is soft after shaping, then refrigerate.
Roll the dough to 11" X 7" and trim the edges.
Cut the dough into six equal squares, about 3" X 3.5", then bisect the squares into triangles.
Brush the trops with egg wash and sprinkle with rough sugar.
Distribute evenly on a cookie sheet, place in the preheated oven and immediately reduce heat to 300 degrees. Bake from 18-22 minutes.

Drink your Chocolate!

2006-08-09T15:09:00.000-07:00

Thinking of swapping your favorite coffee with a hot, rich, thick chocolate drink? Go right ahead...

According to a new study published in the August issue of the Journal of Hypertension, flavonol-rich chocolate drinks could offer powerful cardiovascular benefits for the nearly 78 million baby boomers in the United States these days.

Check out the rest of the article here

In other news, Bittersweet got a nice mention in the most recent edition of the San Francisco Not for Tourists.
Go ahead and read it for yourself!

Venezuelan Organics

2006-08-03T10:13:00.000-07:00

For those of you interested in Venezuelan cacao (and organic chocolate in general!), here's a nice piece from the BBC:
Venezuela's Chocolate Revolution

Got questions?

2006-07-30T11:59:00.000-07:00

What does that dang percentage mean? What is Dutching? Tempering? Conching?

All (or at least many) of your questions answered here:
www.bittersweetcafe.com/faq.html

Let us know if there's anything else you're curious about...We're always here to help!

Grenada Chocolate Company Organic 71%

2006-07-05T21:35:00.000-07:00

Had a quick opportunity to spend some time with the Grenada Organic 71% this morning, and enjoyed the experience as always. Without going on about the unique nature of this chocolate or the company, you can learn more about both here.

Grenada's packaging is beautiful, and the bar itself doesn't disappoint once opened--a very classy simple mold. Some small air bubbles were visible.

Once snapped, the aroma opened up into a musky, cinnamon spice. The first flavor was vegetative and earthy, as expected from the initial scent, but the palate evolved from there into a lovely black cherry and coffee tone with quite a buttery mouthfeel.

Overall, if you're after a unique origin organic bar from a really fascinating small producer, this is a great candidate for you. (Also a fine choice if you just want to taste some really delicious dark chocolate :-)

Forget about it

2006-06-20T13:30:00.000-07:00

Hey! So you're sitting there thinking to yourself: I know! I'll catalog all the labels from chocolate I've tried and categorize them by country. Then I'll create a chocolate label museum online for all the world to visit...it'll be beautiful and comprehensive!

We're very sorry to be the ones to break it to you, but it's been done.

For all your label fantasies come true, just visit:
The Chocolate Label Museum

Longer hours in San Francisco!

2006-06-13T21:00:00.000-07:00

After many requests, we've added some new hours at the San Francisco store. Hooray! The schedule now looks like this:
Monday - Thursday: 10am - 8pm
Friday: 10am - 9pm
Saturday: 9am - 9pm
Sunday: 9am - 7pm

Hope to see you all there soon!

Hot chocolate to avoid sunburn

2006-06-12T11:50:00.000-07:00

Okay, it sounds crazy, but apparently it's true! Here's the article from the June 2006 Journal of Nutrition:

=====================================
Last Updated: 2006-06-02 16:33:46 -0400 (Reuters Health)

By Amy Norton

NEW YORK (Reuters Health) - Forget slathering on the cocoa butter. A cup of hot cocoa might be the key to looking younger, the results of a small study suggest.

Researchers in Germany found that women who drank hot cocoa for three months developed smoother, better-hydrated skin that was less vulnerable to sunburn.

The improvements may stem from the cocoa's high levels of antioxidants called flavonols, study co-author Dr. Wilhelm Stahl, a researcher at Heinrich Heine University in Dusseldorf, told Reuters Health.

Flavonols are a group of plant compounds found in tea, wine and a variety of fruits and vegetables, as well as cocoa beans. Some research has suggested that these nutrients can improve blood flow and blood vessel function, and Stahl's team found evidence of increased circulation in the skin of women who drank flavonol-rich cocoa.

The study, published in the Journal of Nutrition, adds to the spate of recent research suggesting that dark chocolate may be a health food of sorts, capable of lowering blood pressure and possibly heart disease risk.

After three months of hot cocoa, women showed improvements in their skin's texture and thickness, as well as blood circulation and hydration, according to Stahl's team. Their skin was also less prone to burning from UV exposure.

Flavonols are not drugs, Stahl pointed out, and any subjective effects on the skin would be expected to be small -- although they might accumulate over time, he noted.

There is, of course, a range of lower-calorie flavonol sources. Although Stahl said he could not speculate on whether fruits and vegetables would have comparable skin effects, he noted that there are hints from other studies that such flavonol-containing foods also benefit the skin.

SOURCE: Journal of Nutrition, June 2006.
=====================================

As if you needed another reason! :-)

Chocolate Coconut Chill

2006-05-30T20:40:00.000-07:00

Bittersweet introduced our newest summer drink this week--a delicious combination of young coconut juice, chocolate, and a touch of vanilla. It's the perfect treat for these warm summer days, and it's vegan to boot!

As if you needed any more encouragement, we're offering a free miniature coconut macaroon (while supplies last) with each Chocolate Coconut Chill from Monday-Thursday! Come on in and get yours today :-)

Monday, Monday

2006-05-15T12:41:00.000-07:00

It's official...the Rockridge store is open Mondays! Many thanks to all those of you who've been agitating for this--we hope you'll come in and have some celebratory chocolate :-)

Best of the East Bay 2006

2006-05-03T18:21:00.000-07:00

Just saw today that we made it into the East Bay Express' 2006 Best of the East Bay issue! Whoohoo!
Read the blurb here, and let us know what you think!

Thanks to all our wonderful customers and fantastic staff :-)

Fair Trade? Fair Question...

2006-04-27T15:09:00.000-07:00

Because the Bay Area is a wonderful place with lots of concerned citizens, we field quite a few questions about issues of Fair Trade and just general social and environmental equity in chocolate production, and I thought I'd take a few moments here to lay out some of those issues for our online friends.

Fair Trade Certification
FT certification is a wonderful tool for the modern consumer, (see: TransFair, for example), and Fair Trade certified chocolate certainly is available at Bittersweet, although not in the numbers some would like. Why is that? Well, FT certifying bodies generally will only work with groups (collectives & cooperatives), and most folks don't realize that the cost for these certification processes can be a significant burden. If you're a small family cacao grower (the global average size of a cacao plantation is less than 5 hectares, so the vast majority of growers are small and independent), you're simply not likely to have the organizational or financial means to bring in and work with a certifying body. Some of the best, most sought-after cacao in the world (i.e. some of the highest-priced raw material there is) doesn't come from cooperatives, but from small family farms that will probably never participate in the FT process. Does this mean that trade with those growers is inherently unfair? Certainly not. The short answer: non-Fair Trade certified simply isn't the same as unfair trade.
For some more information on FT certified cooperatives in the world of cacao, check out these in Ghana and the Dominican Republic for reference.

Use Your Consumer Power Wisely
So buying FT chocolate is terrific, but the variety in the marketplace at this time isn't that great. What do you do if you still want your consumer power to support the positive side of the chocolate industry? Well, in our opinion, you should shop at Bittersweet :-) This may seem self-serving, but it's a real answer: The vast majority of the problems with social and ecological equity in the world of cacao production occur in the areas of West Africa that provide 90% or so of world cacao to the mass market confection industry. This is the cacao that is rushed to market in order to support hand-to-mouth, unsustainable agricultural practices in places like Cote d'Ivoire, where the cacao market is a race to the bottom and low price is the final and only factor. (See this report for more information on cacao production in West Africa.)
The chocolate producers we use and market at Bittersweet compete for the top 8-10% of the world's so-called 'flavor cacaos', and the growers of those select crops are often achieving 3-4 times the global commodity price for cacao, thereby providing themselves and their families with a sustainable living. These growers also often have multi-year contracts with chocolatiers, and get the benefit of those companies' expertise and assistance in areas like organic growing practices, sustainable agriculture, fermentation, crop health and the like. For an interesting (and contentious) discussion on this topic, check out this thread at 70%.com. (Full disclosure: one of the Bittersweet team is a participant in that online discussion...)

All of us at Bittersweet want chocolate that we can enjoy thoroughly, and that means knowing that it was produced in a dignified and quality way, from grower all the way to chocolatier. We wouldn't have it any other way. Please don't hesitate to keep the questions coming!

Bittersweet Birthday Box

2006-04-22T12:50:00.000-07:00

Now that's alliteration! We're now putting together astrological birthday collections for that special someone: 3 bars chosen to suit the current sign, as well as tasting notes explaining the selection. All wrapped up in one of our beautiful new wooden boxes--it's the perfect birthday gift for the chocolate lover in your life.

Come in to your local Bittersweet to pick one up today!

Don't just take our word for it

2006-04-18T17:20:00.000-07:00

There are some marvelously talented food writers lurking out there in the blogoverse, and some of them have given us some nice mentions! Here's a quick list of links for all you foodistas to see what other folks have to say about Bittersweet:
Dessert First
Culinary Muse
Confessions of a Restaurant Whore
Food Musings
Cynamon*Swirl
Fac me cocleario vomere!

We've recently included links to the Yelp reviews for both Bittersweet stores in the right nav, so check those out as well if you're interested.

Cheers to all you chocolate writers & lovers out there--hope to see you soon!

Valrhona Ampamakia 2005

2006-04-11T21:41:00.000-07:00

We had the chance to take a few minutes today and sample the Valrhona 2005 Ampamakia bar--one of Valrhona's 2005 "Chocolats de Domain." The bar has the texture and quality snap that we expect of Valrhona, and a lovely, almost reddish color. The aroma was lightly spicy, with a touch of earthy, woody accents.

On tasting, we encountered a light citrus and raspberry flavor that seemed reminiscent of the Cluizel Mangaro Noir, which isn't surprising given the similarities in Sambirano origin and overall cacao content. The finish was quite creamy with a subtle cocoa undertone and light acidity.

Overall, our only complaint was that the chocolate seemed slightly sweeter than it really needed to be...we all wished that Valrhona had considered a slightly higher percentage for this bar, but that may just represent a darker-than-average preference among the Bittersweet staff :-) All in all, this is quite a nice addition to the overall palate of Malagasy chocolates on the market, and would certainly make a welcome addition to most any tasting.
Valrhona 2005 Ampamakia
64%, Sambirano Valley, Madagascar
75 grams

Cauliflory, how we love you

2006-04-05T19:42:00.000-07:00

Theobroma Cacao is a cauliflorous tree, one of a family of mostly tropical flowering trees whose flowers and fruit spring directly from the trunk or branch, rather than the usual shoots, branching points or new growth. Cauliflorous trees tend to flower profusely, and periodically one tree in a Cacao orchard will get stuck in a period of "wild flower", in which it continuously flowers without producing fruit. Here's one we saw recently in this condition:

Strange, huh? So just how did this evolutionary pathway get started, anyway? Well, in T. Cacao's case, the tree is dependent on fruit-eating animals (frugivores) to distribute its seed, as Cacao pods will not drop on their own when ripe. That being the case, it's in the tree's interest to make sure that fruit is readily accessible from low elevations, and cauliflory is a good strategy for achieving that goal.

There are a few other cauliflorous trees that you might know as well, including: Jackfruit, Papaya, Breadfruit, and Carob.

Check here for some additional really strange cauliflorous trees and other intriguing info on the subject.

Health & Chocolate

2006-03-27T16:50:00.000-08:00

We get several questions a day at Bittersweet regarding the health effects of chocolate, and so I just thought I'd take a minute to point out several (hopefully) helpful links on the subject:
Cornell University study
CNN
BBC Heart Health
WebMD
BBC Happy Babies article

So don't just take our word for it! If you get excited about the flavinols and antioxidants, just remember that their half-life in the body is short, so the best approach to keep them elevated is small doses throughout the day. A little bit of dark chocolate with every meal ought to do the trick! :-)

Time for a tasting?

2006-03-02T14:49:00.000-08:00

We get a lot of requests for chocolate tastings, and while it is fun to come in to Bittersweet for one of our events, it can be just as fun and rewarding to sit down with some friends and work your way through some of our fabulous selection! To help you get started, here are links to Bittersweet's own tasting guide and flavor wheel:
Tasting Guide
Chocolate Flavor Wheel

Use them as you see fit, and above all--have fun!!

Epistolary Chocolate...

2006-02-17T11:39:00.000-08:00

Bittersweet's wonderful customers have made a habit of leaving little notes in the drawers of our tables. We periodically clear these out (to make space for the new, of course), and collect them. Here are some favorites from our latest batch:

Haiku for Spicy Chocolate
Dark liquid of love
Cayenne buring down my throat
Happiness inside

The chocolate chai is not on the chalkboard. A sensational secret.

It feels like warm chocolate is being funneled to my heart.

Bicerin!

2006-02-16T18:20:00.000-08:00

In celebration of the olympics, Bittersweet is introducing a traditional Turin-style drink: the Bicerin (bee-chay-reen)! A blend of dark chocolates, espresso, water and a floater of fresh whipped cream. Yum! It's a new favorite around here...

Boccato di cardinale!
http://www.thefoodsection.com/appetizers/2006/02/the_bicerin.html