Candyland

A few days ago I found myself at the far end of Concourse C at Cleveland Hopkins Airport with two long and unexpected hours to spare. On a quest for food, drink, and a way to pass the time I wandered into BanJoe’s Café, a concession opposite gate C-21. What I discovered was a chocolate lover’s dream. Beyond the predictable box of Ohio State Buckeyes and the familiar European imports- Toblerone, Lindt, and Droste- was a truly amazing display of bars that went way beyond the ordinary. Forget about just satisfying a sweet tooth – here were gourmet flavored mood altering, message bearing, and mission-driven brands.

I could fight global warming with The Climate Change Bar from TerraPass (tips for reducing my carbon footprint included); rejuvenate with Tree Blush’s chili pepper chocolate; and get the lift I need from a Wonder Bar made by Bloomsberry, a New Zealand company with a very entertaining website (if you're traveling with a laptop or Blackberry checking it out helps maintain a positive state of mind when your flight's delayed). Bars of Chocolove XOXOX , with either crystallized ginger or orange peel, come with a love poem inside the wrapper. Playa del Coco Seeds of Change bar is organic and looks like it's gift wrapped. Dolfin’s dark Belgian chocolate is blended with Earl Gray tea, hot masala spices, or pink peppercorns. Chuao Spicy Maya is spiked with chiles and cayenne.

These may be factory produced as opposed to handmade but they are high quality, high cocoa content, and high impact. They’d do very nicely when gifts- for both coming and going- are needed. I know that a few of these bars arriving with a house guest would make me extra warm and welcoming.

Keep this in mind when you next travel the friendly skies. Once you get through security, (or before you leave the gate area after arriving) you can head down to Concourse Chocolate and stock up.

Sweet Spot

If you love chocolate, pack your bags and head for Pennsylvania. I’ve gotten word from a friend who works at the Hershey Resort about a month long series of events and activities that begins on Friday, Jan 30th called Chocolate Covered February. She even sent photos from last years doings to lure me into coming.

The hotel, lodge, and museum located in the hometown of candy kisses, and just a six hour drive from Cleveland, are offering an irresistible array of chocolate infused entertainment: tastings, themed dinners, chef demos, and dessert buffets. Book a room and spend your days and nights filling truffles, learning about pods and nibs, attending cooking school, and going cocoa crazy at Sunday brunch. '

What really grabs my attention are the more adult pleasures. I’m talking alcohol not anything x-rated: sessions for sampling chocolate paired with wines, rum, or cognac; and Saturday cocktail classes that promise to make me a master of the chocolate martini.

Since everybody knows- and scientific studies confirm- that women crave chocolate more than any other food, I can’t think of a better spot for a girlfriends’ getaway. On the other hand the chemical stew that is chocolate is said to be a stimulant and an aphrodisiac, prompting energy surges and a sense of lightheaded giddiness that feels a lot like love. So this could be just the thing for you and your sweetie. As for me- I could be happy all by my lonesome as long as I have a reservation at the Spa for a whipped cocoa bath, a chocolate bean polish, and a 50 minute cocoa massage.

Desserts are a Piece of Cake

This is entertainingest time of year. There are parties, dinners, and spontaneous gatherings. Desserts are needed, sometimes on short notice. I’m all for spending half a day baking something wonderful but I don’t always have the time to actually do it. However, I like to wow everyone at my table as much as the next person or be the guest who impresses with my fabulous and of course homemade contribution to the meal. In fact, because I’m a food writer people kind of expect me to do it. Luckily I now have a fantastic solution, actually two solutions, courtesy of the folks at Miceli’s Dairy, a three generation family owned Cleveland company. Working on an assignment, I got a pair of recipes from them for fast, easy, no-cook chocolate desserts that are turning out to be real lifesavers. Stock your fridge and pantry with the necessary ingredients and you are just 10 minutes away from deliciousness. In the seasonal spirit of giving, I’m sharing the recipes tweaked with my own variations and suggestions. Let’s just hope we don’t turn up at the same potluck.

Chocolate Creams
1/2-cup lowfat ricotta cheese

2 tbsp mild flavored honey

2 tbsp cocoa powder

1/2 tsp vanilla

1/2 tsp ground cinnamon

Combine all the ingredients in a food processor and process until smooth. Scoop into small dessert dishes or martini glasses and serve. Makes 2 servings

Cannoli Cups
1 1/2 cups Whole Milk Ricotta Cheese, well drained
3 Tbs. Sugar
1 1/2 tsp. Cinnamon
1 1/2 cups coarsely chopped dark or milk chocolate (4 to 5 small bars)
Maraschino cherries chopped up for garnish

Chocolate cups

Set aside 1/4 cup chopped chocolate. In another bowl, combine all the filling ingredients and mix well. Refrigerate, covered, until ready to serve. To assemble, fill pastry bag with mixture and pipe into cups. No pastry bag? No worries- just spoon it in. Sprinkle with remaining chopped chocolate and top with cherry pieces. Note: Chocolate cups may be purchased at any specialty chocolate store. Pre-baked tartlet shells or filo dough cups can be substituted. Serves 4-6

Tremont's Sweet Spot

I just met Lilly, aka Amanda Montague, Cleveland’s own Cocoa Queen, the Czarina of Confectionary, the Duchess of Decadent Delights. And she has hot pink hair. It matches the walls of her new Tremont shop on Starkweather, where she sells her own handmade chocolates. The place is without a doubt, a grown-up Candy Land. That’s because Mis Lil likes to spike her sweet creations with spirits and adult flavors. There’s the Redhead made with vintage port and dark chocolate; the Southern Gentleman that pairs Makers Mark bourbon with buttered pecans and milk chocolate; and a little oh-my-god good round of dark chocolate filled with cherries soaked in kirsch brandy she calls BoozieSuzies. “I’m not shy,” she tells me, “and neither is my chocolate.” She also stocks a selection of wine, beer, and bubbly that complement it.

The self taught chocolatier uses espresso ganache in a confection she christened Breakfast (I love the concept of a start the day chocolate); black mission figs in the Chomp Monster, and masala chai tea in the Raja. The girl has a way with words as well as roasted hazelnuts and caramel. How can you not want a treat called Sweet Cheeks? A real neighborhood booster she's named some things after local culinary achievers: the Rocco, for Fahrenheit’s big man, features black truffle infused honey; the Heather, in honor of her neighbor next door at Lucky’s Café, is spiked with cayenne; and the Mike, a Symon spectacular that combines milk chocolate and bacon. Her stuff is pretty too, coated with gold specks and lavender dust, or topped with colorful designs and intricate transfer patterns.

I spent five minutes with the woman and realized she’s got a seriously playful streak. So I wasn’t surprised when Lilly told me she’s hosting a reservations only Pajama Party at the store this Saturday, Aug 30, from7:30-9:30 pm. Appropriate dress required if you want to attend and sample her version Rolos, Poprocks, and Chunkies.

761 Starkweather, 216.771.3333 www.lillytremont.com

*Cleveland Magazine food writer Laura Taxel blogs here every Wednesday.