Wednesday, January 30, 2013

"Chocolate is . . .

. . .  a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine."
—Geronimo Piperni, Spanish army surgeon, 1796

     It's been a while since I've visited Savannah, one of my favorite cities for a million reasons. My next trip will most definitely include a stop at Chocolat by Adam Turoni.

     Adam grew up in Pennsylvania and studied under the tutelage of some of the world's best chefs at the Culinary Institute of America. Later, chef Peter Greweling—"chocolate guru"—introduced him to the alchemy of the cacao bean.

     "Bon bons became studded jewels filled with liquid gold," he says. The fortunate residents of Savannah embraced Adam and his delicious art whole-heartedly. He is "spinning chocolates that taste like the magic of memories."

     Oh yes, indeed. Look at these drool-worthy photos by Lily Lewin and resist if you can.

Sourwood Sea Salt Honey Caramels: Savannah Bee Company sourwood honey caramel covered in a 72% dark chocolate and sprinkled with cypress sea salt flakes
Savannah Philharmonic Hazelnut Creme: Fresh roasted hazelnut pureed and mixed with dark chocolate and crunchy crepes. This truffle named after the Savannah Philharmonic has a whole hazelnut center. (same recipe as seen on the episode of Paula Deen featuring Adam!)

Savannah Honey Chocolate Bars: 72% dark chocolate filled with local Savannah Bee Company sourwood honey liquid center and finished with a 24k gold dust
Milk Chocolate Peanut Butter Cups: They make their own peanut butter using fresh roasted peanuts, puree them into a peanut créme and top them with cypress sea salt flakes.
Milk and Dark Chocolate Graham Crackers

Mendiants: Candied mango, roasted pistachio and dried cranberries on a bed of 72% dark chocolate
Grand Marnier Cherry Cordials: Marinated cherries, dipped in house made fondant with a Grand Marnier liquid center encased in a milk chocolate diamond. "Stems on each cherry for a more interactive experience! (pull and enjoy)."
Golden Bailey's Truffles: Milk chocolate mousse infused with Bailey's liqueur and finished with a 24k gold dust
Colossal Dark Chocolate Covered Pretzel: Hand dipped in 72% dark chocolate covered pretzel finished with silver sugar crystals
My very favorite: Chocolate Vintage Gift Box Book with Fourteen Truffles: Beautiful "antique" (cardboard/paper) Victorian box, filled with (14) artisan chocolate truffles. Finished with a large pink satin ribbon bow

     Adam's work is artistry in exquisite form. I can't wait to taste these delicacies!

To email Chocolat by Adam Turoni, click here.
In Savannah, visit 323 West Broughton Street

Love from Delta.

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