I have only 2 brands of chocolate to review and one pastry line– a dessert type of pastry. These brands really were amazing– ecstacy in a box is hard to quantify. While I have had great chocolates in the past, the trend of artisanal chocolate is growing and it’s spreading across the country.
Gail Ambrosius is a chocolatier who started out in 2004 in Wisconsin to create a unique brand/presentation of chocolate. She had been to Europe. Taken classes with Valrhona and Cluizel choclatiers and came back with 50 pounds of chocolate and a head full of ideas. Food Network named Gail as making “America’s Best little box of chocolates” in September and her tea collection is in the Top Picks for chocolate in Bon Appetit in November. The brand is going somewhere — on the fast track of artisanal chocolate fanatics.
Peace, Love, Chocolate from Gail Ambrosius on Vimeo.
I was sent some of the Gail Ambrosius chocolats: a 6-piece Classic collection and a 6-piece Adventurous collection. Each was an adventure of its’ own. Truly each a taste journey of their own and each delectable piece was exquisite.
Picking a random piece of the Classic collection , the raspberry flavor burst like a firecracker with a rush of fruit that was bold and lush. (swooningly so!). The caramel sprinkled with grey salt was exquisite- delicate without too much salt. The expresso was like the first taste of a great freshly made expresso and I loved it. The Lucille’s vanilla, the Cointreau are not to be rushed– nibble at them. It’s hard to do but you have to stretch out the flavor and let the flavors evolve and emerge as they melt in your mouth. The cognac— amazing!! I would eat about 3 more of those. Each was in dark chocolate (my favorite kind) and it had it’s own silky exquisite taste– quite different tones that I have experienced in other brands. (It leaves Godiva in the dust!) . The snap of the shell is clear, distinct and don’t rush it. Let this chocolate sit on your tongue.
The Adventurous collection and they are totally a thrill ride. The Cinnamon/Cayenne was a sweet-hot burst of amazingly intense flavor that suddenly made me wish I had not popped the entire thing in my mouth whole. I should have cut these babies in half or quarter to savor the taste evolution.
Lemongrass with Ginger was hard to decipher– but delicious to eat especially when I had just had Machu Picchu which was such a high and the Lemongrass more subtle. Add in candied almonds and it take the world “elevation” to a new level– beyond the Peruvian Andes.
The Sweet Curry with Saffron is an entirely different trip — figuratively and literally — since it goes in another direction with a bit of curry, Hawaiian chocolate and saffron that adds an entirely different dimension. Think of this as a gourmand tour of global chocolate flavors by country and you might be closer to knowing what you get. (I don’t think we are in Kansas any more– particularly after these reviews) The diversity of the flavors made this a thing to string out– because I had to think about what I was eating.. and chocolate was one of my food groups for a few weeks– some every single day. The Rica Organica .. another journey to another country. Biting into that piece was again another swooning experience and the is a distinctly savory taste of the ganache filling and yet the chocolate exterior is still amazingly sweet. It’s a sensory overload when you try too many at one time.
While each box has an expiration date, do not RUSH these chocolates. Take the time to savor them– because each piece has a unique flavor, blend, evolution of tastes that emerge bite by bite…. though you will be tempted to pop a whole one in your mouth. Just don’t do it. You will miss the subtlties of each piece. Had I seen that video before I killed the Classic box and half the Adventurous box I would have slowed down what I was doing . Much like wine tasting, without the problems of drinking and driving– the only issue is how much chocolate can you taste in one day. Gail’s chocolates are uniquely bold- even the “quiet” flavors –thus it’s important to take it a piece at a time and enjoy it.. with a cup of tea or coffee. (tea is my beverage of choice because I have a ton of different flavors).
If you are a serious chocolate-lover who wants to try something different– this is the place!!! Amazing, unique, distinctive, Gail Ambrosius is extremely creative and modern in her presentations. She knows no limits or boundaries. Thank goodness I only had 6 pieces of each. Do not eat this immediately after dinner. Do treat these chocolates with the respect they deserve. Gourmand doesn’t begin to describe the quality of her chocolates. My question is why isn’t she in more stores?
Interested in pairing chocolates with different drinks? Gail has several essays on it. The one I found most unusual — and the least thought of- was the beer and chocolate pairings. Here’s her take on how to match up her phenomenal chocolates with different beers.
The best part of pairing is the journey of experimenting and trying many different flavors.
Some are a beautiful balance of flavors. Some are a tug and pull of contrast that puts the pepper in the pot or brings the spice to life. When you find a pairing that speaks to you, it can be the magic of ethereal flavors.
Here are some ideas to get you started on your “pairing “ or “tasting” journey
–Caramel usually goes well with malt-y or caramelized beers or contrast it with a hoppy beer.
–Pair something fruity or spicy with Belgian style ales to bring out the fruitier notes.
–Spice is showing up more often in crafted beers like the Belgian-style ales. It’s an interesting interplay with the more savory chocolates like the Shiitake Truffles.
–Stout and Porters can stand up to high cocoa percentage chocolates. They also pair well with bold coffee flavors or something with a bit of heat like the Cinnamon/Cayenne Truffle.
–The bourbon-barrel stouts are great with big fruit flavors like blueberry, cherry and raspberry. The tartness balances some of the stout’s bourbon and vanilla flavors.
–Hoppy beers can be mellowed by pairing them with caramel flavors or enhanced by a tart fruit such as cranberries.
–American pale ales (APA) can be enjoyed when paired with strong flavors like the Lemongrass with Ginger Truffle. The interplay adds a layer of depth to the pairing.
–Indian pale ales (IPA) are a summer favorite. The hops lend a citrus flavor. Pair them with citrus-infused chocolate or a touch of herbals like lavender or bergamot.
PS: Newest member of the Gail Ambrosius chocolate family: Sounds heavenly. She says they go great with scotch. I bet they would do well with a great aged whiskey too.
Thank you to Gail Ambrosius for her chocolates that I was able to sample.
Buy them HERE www.gailambrosius.com. Yes I know it’s last minute.. but this way you will have something after the new year to check out and taste and all the other holiday junk will be gone- and you won’t have to share this with guests. I didn’t share a single thing from this brand. (selfish I know but a girl’s got to do what girl’s got to do. I had at least half EVERY piece – if not the entire thing).
Stevie Wilson, LA-Story.com
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