Like finding the best chocolate in the world in the tiny town of Comfort, Texas.
Denny and I were enjoying the wine-tasting room at Singing Water Vineyards, having worked our way through the list to a cab-merlot blend, when Margaret brought out chocolate samples to go with the wine.
I bit into one and a silk dream slowly unfolded on my tongue.
Made in Comfort, High Street Chocolate is a marriage of richness and simplicity. Peggy Cloar and her daughter Alison Turner make dark, melt-in-your-mouth died-and-gone-to-heaven artisanal chocolate from the finest ingredients, which they import from across the tropics.
And because it's High Street Chocolate, with a 70% cacao ratio, it's also lower-sugar, with more healthy properties.
Their signature bar, Tahitian Vanilla, has only three ingredients:
Non-alkaline cacao--not stabilized with heat or chemicals, non-alkaline cacao is more temperamental to work with but brings more nuance with floral, fruity, nutty and other notes
Organic sugar--for a clean sweetness
Greenhouse-raised Tahitian Vanilla beans--care that keeps the orchid essence in the seed
Making chocolate is not for the impatient. Everything must be just so, the temperature and humidity of the studio, the grinding, the combining, the tempering. Much tasting. Waiting.
And Peggy does it all.
So this is my Valentine's Day present to my friends-- a dark chocolate taste of the mystery of billions of stars in a deep night sky.
To find High Street Chocolate for yourself, go online at:
or call: 830-285-2532.
Copyright 2009-2011 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.