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Food

A chocolate box

Theobroma is sublime reality

Y-U-M
Blair Nodelman
Y-U-M

Imagine a barrel-sized vat filled to the brim with melted chocolate, swirling in an unending and hypnotic cycle. Luscious chocolate spins before your eyes, and your mouth begins to water. Continue picturing that, and add copious trays of chocolate-covered strawberries, truffles, candy molds in every shape imaginable and an abundance of delight. The phrase “like a kid in a candy store” resonated with me at Theobrama, as I stood in awe of all the delicious treats surrounding me.

Theobroma Chocolatier is Albuquerque’s own Willy Wonka Chocolate Factory. Located at Tramway and Montgomery, this quaint shop proffers all the goodness you could ever want. Their ingredients include bulk chocolate from the company founded by the guy who invented milk chocolate in Switzerland. It’s hard to beat that standard. For the past few weeks, I’ve reaped the benefits of having a friend working in the chocolate business. Every time I see him, I’m presented with some confectionary concoction he created that day at Theobroma. Needless to say, I’ve been beyond grateful.

It wasn’t until I visited the store that I really understood the mastery of the process. The chocolate here is virtually all handmade, from hand-dipped Oreos to caramel-filled chocolates, you can guarantee it was constructed by skilled hands. A personal favorite of mine is their signature Cortez Crunch bar, a concoction of layers of dark and milk chocolate, separated by the perfect amount of smooth caramel. It might actually be the best chocolate bar out there, and I’m not exaggerating in the slightest.

I’ve sampled boxes of truffles, chocolate and caramel-covered popcorn, chocolate-mint pecans, and so much more in the past month; I cannot even begin to tell you. Theobroma creates some serious sugar cravings and exceeds at fulfilling them. Chocolate, they say, is addictive and I may need rehab, but I simply refuse. Theobroma Chocolatier has me hooked and I never plan on giving themor their chocolatesup.

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V.21 No.6 | 2/9/2012
Chef Jonathan Perno
Sergio Salvador salvadorphoto.com

Eating In

A Recipe for Love

Albuquerque’s best chefs share a five-star dinner at home

All right, sweethearts, here’s the deal. Valentine’s Day is on Tuesday, which means restaurants are booked solid or filling up fast. If you haven’t already made a reservation, you could be gambling with your love life. But there’s no need to panic.

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Pretty intense
Courtesy of Posh Chocolat

Food for Thought

Chocolate’s Dark Side

The controversial life of cacao beans

Valentine's Day is the chocolate industry's holiday season. With an eye toward this February's love-fest, the International Labor Rights Forum purchased an advertising slot on a JumboTron outside the Super Bowl's Lucas Oil Stadium in Indianapolis on which to broadcast a video calledHershey's Chocolate, Kissed by Child Labor.”

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V.20 No.42 | 10/20/2011
Sergio Salvador salvadorphoto.com

Locovore

Body

Raw ambition in the City Different

When I first heard about Body, I wondered how it was spelled. Given it’s in Santa Fe, I figured maybe it was “Bodhi,” or “Baughty,” or some other inscrutable spelling. But Body? Too obvious. It was the last thing I thought of. That’s the name of a gym.

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Alibi Picks

Chaco-Chocolate

Chaco Canyon
Courtesy of the New Mexico Tourism Department. Photograph by James Orr.
Chaco Canyon

Anthropologists have discovered cacao residue in pottery unearthed at Chaco Canyon, raising questions about how and when the tropical bean got here, and how our Southwestern ancestors made use of the stuff. (My money's on chocolate fry bread, but maybe that's just wishful thinking.) Join the Maxwell Museum of Anthropology for A Place at Mother Earth’s Table, two days of thought- and hunger-provoking topics on food and culture. Friday opens up with an expert's take on the Chaco-cacao mystery at 7 p.m. in UNM's Anthropology Lecture Hall 163. Saturday brings a discussion of coffee, tea and chocolate beverages at 2 p.m. (same hall), followed by a tasting of of modern beverages that use ancient ingredients at 3 p.m. in Hibben Center. Visit unm.edu/~maxwell or call 277-4405 for more details.

Alibi Picks

Bean Juice and Chocohol

Southwest Chocolate and Coffee Fest

In 1662, a cardinal in the Vatican sagely ruled that "Liquidum non frangit jejunum." The gist was: Liquids, chocolate among them, do not constitute a break in fasting. So it's no harm, no foul for you chocolate- and coffee- loving masochists who've been avoiding the brown stuff. The Pope is on your side this weekend at the Southwest Chocolate and Coffee Festas are nearly 40 local chocolatiers, coffee roasters, caterers, bakeries and breweries. (Beer is a liquid, yes?) There'll also be cooking demos, seminars and live entertainment. Oh, and kid and adult chocolate eating contests will happen throughout the weekend. For a $5 registration fee, contestants will get Toll House chocolate chip cookies, a scoop of Nestle chocolate ice cream and a bottle of Nestle chocolate milk. The first person who finishes wins. Get all the gooey details and advance tickets ($8 per day, or get a weekend pass for $15) at chocolateandcoffeefest.com.

Albuquerque Convention Center
401 Second Street NW

Saturday, April 16, 10 a.m. to 7 p.m.
Sunday, April 17, 10 a.m. to 6 p.m.


Tickets: $8 advance, $10 at the door each day; seniors and students $7, kids 12 and under free
V.18 No.47 | 11/19/2009

Food Lover's Gift Guide

Just Desserts

Sweet gifts from a trio of local food artisans

Un Petit Morceau

[ more >> ] [ permalink ]

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