Eclipse Chocolat: Chocolate-making as Alchemy

New England Seafood Dinner

2009-06-29T20:16:00.000-07:00

Our July dinner has been announced and mouths are watering! I've chosen a seafood theme in honor of the sunny weather and salty ocean breezes before us (albeit the opposite coast!). Regardless, this upcoming entree is a personal forte of mine so don't miss out! Take a look at the three courses we're serving:

Roasted Corn Chowder with Cocoa-Glazed Bacon

Pan-Fried Crab Cakes with White Chocolate Blood Orange Drizzle & Mixed Greens

Chile-Burnt Caramel Apple Pie with Vermont Cheddar Cheese

We're also featuring some tasty vittles as our optional starter:

Steamed Mussels with Crispy Salumi and Herbs

The dinner date is set for Saturday, July 25th, with seatings at 4, 6, and 8pm. And all three courses are just $25 per person. As always, space is limited so RSVP to 619.578.2984 to claim your table before its gone. Until then, take a gander at the pics from last month:

Starter: Tangy Chicken Wings with Dipping Sauce Trio (Tarragon Honey Mustard, Balsamic Blue Cheese, Chile Burnt Caramel Peanut Sauce)

First Course: Chile-roasted Corn on the Cobb with Cocoa Nib-Infused Butter

Main Course: Chocolate-Caramel Cheeseburger with Cocoa-Glazed Bacon and Caramel Gjetost Cheese

Dessert: Cherry Vanilla Bean Buckle with White Chocolate Biscuit Topping and Frozen Semifreddo

Cupcake Extravaganza Update!

2009-06-24T13:49:00.000-07:00

Its just over a week before our Second Annual Cupcake Extravaganza Weekend and I've got some exciting updates to share! Tuck in cocoa-kiddies and listen up...

First off, remember that Eclipse Chocolat VIP Pass I mentioned? You know, the one that grants the holder a free Box of Nine Cupcakes each week for two months (over a $200 value)? The one that you can get by being the lucky winner of an Eclipse Chocolat Golden Ticket? Yeah that one! Well we've decided to double the prizes this year and give out FOUR!

In case you missed it previously, the Cupcake Extravaganza Weekend is July 3rd, 4th, and 5th and we will be featuring 28 exotic flavors of cupcakes. All cupcakes are Buy 2 Get 1 Free, and a Box of Nine is discounted to just $20 (normally $27). Nine cupcakes, eh? I hear you say... perfect for 4th of July picnics and bar-b-ques, no?

Well it gets better, because every Box of Nine purchased is a raffle entry to win the Eclipse VIP Pass, which two lucky people will win. Even better, two lucky cupcakes will contain a Golden Medallion tucked under the cupcake lining that will be instant winners for two more passes! That's four passes altogether and if you're doing the math, $800 dollars in fabulous cupcake prizes!

So what are the upcoming flavors for these cakes in a cup? Some are are old standards, some are returning by popular demand from last year, and some are brand new! Comin' at ya is the complete list. Check it:

Yellow Cake:

Marshmallow Almond

Toasted Barley and Ale

Ginger Green Tea

Banana Cinnamon

Crispy Bacon Caramel

Maple Pecan

Chile Hazelnut

Macadamia Lemon

Peanut Butter and Jelly

Banana Rum Cigar

Salty Peanut Butter Toffee

Honey Saffron

Coconut Curry

Kentucky Bourbon Caramel

Chocolate Cake:

Berry Merlot

Basil Absinthe

Double Espresso

Boysenberry Pink Peppercorn

Strawberry Rhubarb

Salty Smores

Muscavado Caramel

Lavender Vanilla Bean

Sea Salted Caramel

Peanut Butter and Banana

Bergamot Orange Peel

Goat Cheese and Fig

Toasted Coconut Caramel

Burnt Caramel Marshmallow

Second Annual Cupcake Extravaganza Weekend

2009-06-15T11:13:00.000-07:00

The Fourth of July is nearly here, and with less than three weeks before the big holiday weekend Autumn, Dan, myself, and the rest of the Cocoa Babies here are gearing up! For what, you ask? Well its our Second Annual Cupcake Extravaganza Weekend! Yay!!!

If you were being held captive this time last year by anti chocolate and/or cupcake terrorists, then you may not have heard about our event. Otherwise, I'm sure you made it. Yes? But for the benefit of everyone who might be reading this, here goes:

Fourth of July Weekend (Friday-Sunday) join us at the cafe for 28 different flavors of Crème Fraîche Cupcakes (as our normal selection of 16 rotates with 6 flavors daily, this is quite a feat!). Better yet, all cupcakes are priced to move! So take them to your picnics, parties, and pro chocolate and/or cupcake capitalist rallies at just $20 for a Box of Nine (normally $27) or Buy One Get One Free!

Can it get any better? Yes!

Here you can see our Box of Nine Crème Fraîche Cupcakes, accompanied with the two VIP Eclipse Passes, which if you were around for last year's event you know are good for a Box of Nine every week for two months! How does one receive such a pleasure? Well by winning the Extravaganza Weekend Raffle, of course (each Box of Nine is an entry). But why bother with entries into a lottery when you can win the fast way? One lucky patron that weekend will receive the Golden EC Medallion. That's the pretty little token in the cupcake liner shown above. That person will ALSO win the VIP Eclipse Pass. Who needs a golden ticket when you can have a medallion (insert inevitable Willy Wonka joke here, I've heard 'em all!).

Later this week I will post all of the new exciting flavors (we have 8 new ones and 8 returning from last year) so stay tuned. In the mean time, begin salivating.

200 Posts and a Free Tee-Shirt!

2009-06-03T12:52:00.000-07:00

Wow. Just weeks before the blog turns two years old and I'm at my 200th post! Fun!

And what good timing for a fun promotional? Autumn, Wyatt, Nicole, Jess, and the rest of the bunch here have been rackin' our cocoa-clogged brains in attempts to come up with a fun Eclipse-branded tee shirt as our new cafe uniform... but alas, we're all outta ideas. So, we're asking for help.

Drop us a reply here with your idea for a funny, interesting, or inspirational Eclipse-related phrase for the front of our new chocolate-brown tees. The backs will, of course, feature the EC logo. Tees will be available in the cafe for anyone interested in sharing in the chocolate-covered goodness. Literally... they are chocolate-colored tees, but each will come with a small chocolate bar ($3 value) and priced at just $12! That's a $9 tee-shirt for anyone whose not inclined to do simple math.

Best yet, our favorite three suggestions here will receive a free shirt! So hurry up and get your brains workin'. The contest will close on Friday, June 12th.

Mom's Day Pics

2009-05-28T18:35:00.000-07:00

Still catching up on blog posts from Mom's Day! My chocolate-dipped job is never done. With the next dinner coming up in a few weeks, it's about time to tempt you all with pics from our last special event. Take a look at the cocoa-crazy vittles we all enjoyed:

Starter: Farmhouse Meats Platter- Cocoa-glazed Duroc Bacon, Chile-Maple Sausage, and Cocoa Nib-Sage Sausage

First Course: Buttermilk & Chive Biscuit with Cocoa Nib-Infused Butter

Second Course: Grilled Pineapple and Tropical Fruit Salad with Milk Chocolate-Curry Glaze

Entree: Quail Eggs in a Basket with Chile-Burnt Caramel Hollandaise and Vanilla-dressed Frisee

Dessert: Azteca Cinnamon Rolls with Burnt Caramel White Chocolate Cream Cheese Frosting

The Chocolate-Caramel Cheeseburger

2009-05-25T10:44:00.000-07:00

I enjoy being a chocolatier. It's fun, sexy, and although I take a shower first thing when I get home to wash the aroma of chocolate from my body, I've yet to tire of making chocolate. I have to say though... the oddest thing of this profession is the regular attitude that I don't live the type of life that a normal person does. I still wake up each morning to distastefully hit the snooze button before pulling myself out of bed and into work. Same as you, no? But somehow a lot of people associate this "glamorous" career more closely to celebrity than not. I assure you that my life is pretty normal.

Then again... maybe not. When Ray goes into work carrying his little Gladware container filled with a dinner that he and I enjoyed the previous evening, he is inevitably swarmed by those "hens" of workplace asking in jelously facitious voices: "What did YOU eat for dinner?". So yes, if there is one way in which my life is more exciting than the average it would be in the realm of what I eat for dinner. Especially with an exotic chocolate-dinner at the cafe each month each demanding it's own , I end up eatting a lot of fantastically crazy food.

So I guess this is where all the glamour lies, no? While you are enjoying your Memorial Day bar-b-qued goodies, take a moment to sneak a peak as to what we are enjoying: The Chocolate Caramel Cheeseburger! Go on... take a look:

What's that monstrocity you ask???? Well it begins with an all beef hamburger set upon pan-toasted Squaw Bread (think whole-grain Pumpernickle), is accompanied with Tarragon Honey Mustard and fresh butter lettuce and tomato, and ends topped with our famous Chocolate-glazed Bacon and warm Gjetost cheese (a caramelized goat whey from Norway!). It's pretty much everything you want a juicy hamburger to be but have been too afraid to ask! And you can enjoy it, too. Take a look at our upcoming June dinner:

For just $25 per person, each guest can attend our Exotic Chocolate Bar-B-Que on Saturday June 20th. We have seatings at 11am, 1, 4, 6, and 8pm, but we still expect it to sell out, so call the cafe ASAP to RSVP! Here's what you will be eatting:

Chile-Roasted Corn on the Cobb with Cocoa-Nib Infused Butter

Chocolate Caramel Cheeseburger with Cocoa-glazed Bacon and Gjetost Cheese, Served with Rosemary Potato Wedges

Cherry Vanilla Bean Buckle with White Chocolate Biscuit Topping and Vanilla Gelato

For our veggie friends we are offering a Gjetost, Tomato, and Tarragon Honey Mustard Panini in lieu of the burger!

There's also an optional start of:

Tangy Buffalo Wing with Dipping Sauce Trio (Tarragon Honey Mustard, Blue Cheese Balsamic, and Chile Burnt Caramel!)

Hope to see all you gluttons there!

Memorial Day with Eclipse!

2009-05-23T09:20:00.000-07:00

It wasn't until yesterday that I actually realized that Monday is Memorial Day already. Where does the time go? I suppose those of us who don't get the holiday off didn't really have reason to mark our calendar's with a big red circle labeled "no work Monday!!!". Oh well...

But for those of you lucky enough to take a moment to celebrate our national heritage and the brave individuals who have given thier lives for the noble cause of this American Life, find a moment in your day to stop by for a tasty treat. Chocolate's pretty American, no? And cherry pie? How's that sound? Well as I don't bake cherry pies, you'll just have to settle on a Cherry-Vanilla Bean truffle.

While supplies last, take a break from the rest of your inevitable shopping errands during this upcoming holiday and visit us for a free cherry truffle. We're open just like normal, from 9am-10pm!

Truffle, Wine, and Cheese Tasting for June

2009-05-22T13:28:00.000-07:00

Another chocolate-covered event comin' at ya for the month of June! Join me on June 3rd from 7-8pm for a chocolate, wine, and cheese spectacular and treat your taste buds to nine lovely bites. Featuring three Three-way Pairings, this event sells out at 20 people, so don't wait to place an RSVP.

"But what's a Three-way?", I hear some of you ask with embarrassed looks on your faces! It's a trio of tastes, each complete with an artisan cheese, exotic chocolate, and lovely wine, of course. Each Three-way is designed to highlight the unusual and exotic flavors found in artisan foods and typically follows a theme. Last Tasting I featured a Three-way of lavender and everyone did cartwheels over the Lavender Sea-salted Caramel, Lavender-Anise Goat Cheese, and... yes, you guessed it, a wine that featured lavender undertones.

And all of this for just $20! When has a sexy evening been so cheap??? So call the cafe and get us an RSVP and join us for our next Three-way experience! 618.578.2984

Oaxacan Dinner Pics

2009-05-20T10:56:00.000-07:00

Mother's Day is my least favorite chocolate holiday, but as it is pretty much the last of the "Big Four", I am always happy to see it come and go. Between Xmas, Valentine's, Easter, and Mom's, my life is pretty hectic between Winter and Spring. But now that that's all behind me, I can get back to being all chatty about what's coming up around the cafe. After all, I'm pretty behind on this blog.

Speaking, six weeks ago we had a yummy-yum-yum Oaxacan-themed dinner and I haven't even showed you all the vittles yet! Take a look:

Starter: Grilled Shrimp and Corn Quesadillas with Smoked Serano Sea Salt Guacamole

First: Huevos Oaxaquenos with Smoked Tomato Bisque and White Chocolate Crema

Entree: Slow Cooked Chicken in Mole Negro with Sweet Corn Tamale

Dessert: Oaxacan Mocha Cake with Chile Burnt Caramel Sauce and Honeyed Crema

Chocolate-glazed Duroc Bacon

2009-05-03T21:00:00.000-07:00

Those of you that were friends of Eclipse this time last might remember a little thing we served for a specialty brunch once a upon a time: Chocolate-Glazed Duroc Bacon. Well its that time of year again, and I can already hear the sizzle in the oven.

Especially made for Eclipse by loca

l Knight Salumi, this very special bacon is heavily smoked from prime Duroc hogs, slathered in a house-made concoction featuring our extra brute cocoa power, and oven roasted until is caramelized just right. It's everything you want an extravagant food to be but are too afraid to admit to. Seriously. Don't miss it.

Oh but you will if you miss our next dinner!!! Here's the optional Starter Plate for our chocolate-themed brunch this weekend. And since we've got seatings on both Saturday AND Sunday... well lets just say that you might want to come twice just for this one. Check it:

For $12 guests can enjoy our Breakfast Meats Platter featuring:

Cocoa-glazed Duroc Bacon

Cocoa nib and Sage Sausage Patties

and

Chile-Maple Sausage Link

It's swine heaven. Nuf' said.

For a full menu, see here. Call the cafe direct for reservations, 619.578.2984

Southern California Events (With Free Samples!)

2009-04-29T13:49:00.000-07:00

If you live in San Diego you're a lucky person. Sure, sure, the sun is nearly always shining, but I'm talking about your proximity to the Eclipse Cafe, of course! And if you live in Southern California at large, surely you can find my product line somewhere near you... especially since we've got about three dozen retail clients from here to San Fran.

But for those of you in SD and LA this weekend is for you! I've got two free events comin' up and both are featuring free vittles. Check it:

Join us at the Eclipse Cafe this Friday night as we feature local artist Andrea Averbuj and her new body of paintings. But as this is a food blog and not an art blog, I suppose your eyes stopped right at "free vittles", you hungry little bastards. Well its true... we will be debuting two BRAND NEW Eclipse Drinking Chocolates: 55% Lavender Sea-salt Caramel (of course!) and 85% Cinnamon Masala. Join us from 7-9pm and grab a sample cup... this ones on us.

And if you're in the Los Angeles area this weekend, join me at Surfas, restaurant supply and foodie depot extraordinaire! I will be doing a free cooking class from 3-4pm and showing the visitors whats all the fuss about artisan sea-salts and chocolates. And yes, you will get to eat the things I'm cookin' up. Located in Culver City at the corner of W. Washington and National. Here's a map and their website.

See you all soon!

Mother's Day Brunch

2009-04-17T13:50:00.000-07:00

We've had a record number of reservations for the upcoming Prix Fixe Chocolate Tasting Dinner this time around and two of the three seatings were sold out even before we sent info to the mailing list. We've added two seatings for Friday night, but even still, few chairs remain. If interested, please call the cafe direct!

So I'm hoping to get a bit of a head start for Mom's Day! If you joined us last year, you would have indulged in a tasty set of chocolate-themed brunch platings finished with our famous Azteca Cinnamon Rolls as a finale. We've decided to repeat the concept this year with a few changes with which I'm sure everyone will be excited!

Here it is first, folks! Begin salivating now!

Exclusively for Saturday, May 9th at 10, 12, & 2pm AND Sunday, May 10th at 9.5, 11.5, and 1.5pm join us for our Mother's Day Chocolate Brunch! While we don't have a children's menu, we have added a kid-friendly option for the entree. Check it:

For $30 a chair, guests will enjoy:

Buttermilk-Chive Biscuits with Cocoa Nib-Infused Butter

Grilled Pineapple & Mango Salad with Milk Chocolate-Masala Glaze

Quail Eggs in a Hole with Dressed Frissee and Chile-Burnt Caramel Hollendaise

Buttermilk & Chocolate Chip Waffle with Honey-Creme Fraiche & Maple Syrup

and

Azteca Cinnamon Roll with White Chocolate Cream Cheese Frosting

We've already begun to take reservations, so don't wait to call us for a seat! 619.578.2984

Chocolate Bread Pudding To Go!

2009-04-06T11:16:00.000-07:00

A friend recently told me that it would take three solid years before a retail storefront such as mine would have all the kinks worked out and have solid clientele base. At first I thought that sounded crazy. I wondered to myself, why should it ever take that long? Those of you who know me personally might consider me the busiest busy-body around, and I am always rushing to have things done quickly. Three years? That's crazy! I wanted to have all of my ducks in an enrobing line well before that.

Sure enough, it's been over a year and a half and things are still changing around here. It took me a long time to learn to shelf my ego and give in to popular demand despite my interest in shaping Eclipse to be what I had always imagined it to be. I am a business person after all and youz gots to sell whats the people wants to buy. And this, the most recent addition of the Eclipse family, is probably well over-due!

Having been consistently the most popular part of our Seasonal Dessert Tasting Platters, I have finally decided to offer our bread puddings to go! Made from all fresh ingredients including locally baked organic challah bread from Charlie's Best Bread (find them at all the local farmer's markets!), these goodies are gooey, custardy, and everything that a decadent dessert should be. And now you can serve them to your guests at home!

We're baking our Chocolate Bread Puddings in 3lb slabs and wrap each with a cute label and flavor description before them go into frozen storage. All you need do is stock your freezer for those unexpected guests and pop one in the oven or microwave for service! Stuffed with chocolate chunks and a variety of other temptations, each makes 10-12 servings and is $18. Or you can buy 2 for $30. Ask what flavors we have in stock as they will always been rotating. Today I made:

White Chocolate Cherry

Milk Chocolate Maple-Pecan

White Chocolate Blackberry

Azteca Cinnamon Roll

Sea-salted Caramel Chunk

Spring Dessert Tasting Platter

2009-04-04T11:32:00.000-07:00

Things are warming up in Sunny San Diego and there's no time like the present to usher in the new season with a new Seasonal Dessert Tasting Platter! If you have yet to indulge, this is our collection of four lovely little desserts that rotates every 6-8 weeks. Here's what we're cooking up this time:

Toasted Hazelnut and Cocoa Nib Baklava with Orange Blossom and Sea-salt

Grilled 31% White Chocolate and Fig-Orange Peel Bar

Frozen Baby Banana, Dipped in 61% Dark Chocolate and Coated in Espresso-Walnut Pieces

Toasted Pecan and Maple Bread Pudding with 36% Milk Chocolate Chips and Chile-Maple Syrup

Mediterrean Pics

2009-04-01T13:17:00.000-07:00

The pics are in from our last dinner, thanks to the lovely Autumn who moonlighted as our photographer. You may have seen her around the shop as she helps me in chocolate productions on Friday and has also helped us out with our Farmer's Markets on Saturdays and Sundays. That's right, she's a multi-tasker!

If you missed the last post, our next dinner is April 25th and it has a Oaxacan theme (all things mole!). I know, I know... mole is the first place I should have gone to when first considering chocolate-infused entrees, but I actually found the prospects a little stressful. Mole Negro (which we are featuring as our entree) is actually quite complicated, complete with a few dozen ingredients all particularly prepared and each contributing unique flavor to the final composition. Well with 14 dinners already under my belt, apparently I am up for the task.

For the complete details on that dinner see this post here. Until then, salivate over these:

Starter Plate: Grilled Haloumi Platter with Roasted Red Pepper & Hazelnut Hummus and White Bean-Lemon Spread.

First Course: Spinach and Dill Spanakopita with White Chocolate Blood Orange-Olive Oil Glaze.

Entree: Beef and Lamb Kaftas with Cocoa-Balsamic Glaze and Saffron, Pea, Cocoa Nib Rice.

Dessert: Baklava Duo of Hazelnut-Smoked Serano Sea Salt and Walnut-Pink Peppercorn with Dark Chocolate Olive Oil Fondue.

The Eclipse Spectacular Cake

2009-03-31T12:25:00.000-07:00

My boyfriend, Ray, recently had his birthday earlier this month. When asked what his preference for a birthday cake all I could get out of him was a jumble of different ideas. He's never been a big fan of chocolate (why is he dating me???), but lucky for me he is a bit of a glutton over a few other things I make. So I took his birthday request literally and starting composing. But how to stick the half-dozen items together that he mentioned? I felt confident that my seven years of art school learning to be a sculptor would come in handy. One doesn't navigate through 70k of student loans without coming out on the other end with a few constructive skill sets.

Surprisingly, it all came other in just an afternoon! I even had a few moments to reflect on the monstrosity before guests arrived for the party. The chimera of cake that resulted seemed a little intimidating, but no one at the event seemed to pause when tearing into it. Before looking at the pic, allow yourself to fully digest the written description... it's a doozy!

Here is is, folks, from the bottom up (complete with hyperlinks for those interested in reading a full description on individual layers):

A base of Double Dark Chocolate Brownie dressed with 61% dark chocolate ganache, topped with...

A layer of Exotic Sea-salted Caramel complete with Smoked Chardonnay Oak Sea Salt, topped with...

A layer of Azteca Cinnamon Rolls slathered in cream cheese frosting, topped with...

A layer of bourbon-soaked Chocolate Creme Fraiche Cake, all encapsulated in...

A layer of Vanilla Bean Cheesecake with White Chocolate & Honeyed Saffron Glaze.

Seriously! This baby was 11" in diameter and 8" tall. It could feed 30 or more if you can find a way to slice it proficiently. And since I'm sure someone out there is going to see this picture and want to roll around in it for their next birthday, I'll beat you to the punch and say this whopper would be about $155 for the lot! Special order, of course:)

Truffle, Wine, and Cheese Tasting Is Back!

2009-03-30T19:18:00.000-07:00

That's right! Our next Truffle, Wine, and Cheese Tasting is coming up in April. Join us Wednesday, April 8th from 7-8pm for an hour-long tour of all things tasty with Eclipse Chocolate owner and head chocolatier, William Gustwiller (that's me!).

I will be discussing how chocolate is made, the particular flavor profiles of three of our exotic truffle infusions, and how they taste in conjunction next to an artisan cheese and a Californian wine. Do the math kids, that's an hour of tasting and discussion with 9 tasty bites for just $20 per person.

This time we will be featuring: Chile Burnt Caramel, Lemon Ginger, and Basil Absinthe.

We can only fit about 20 folks for each tasting, so call the cafe to reserve your space today!

Eclipse Goes to Oaxaca!

2009-03-20T07:38:00.000-07:00

So its 7.15AM and I'm sitting in bed wide-eyed and sleepless concerning my little cocoa-clogged brain with the few dozens details that need to be addressed this evening when I serve 120 people dinner. Such is the life of a chocolatier who moonlights as a restauranteur once a month. But sure enough, within hours to declaring exhaustion I will already be dreaming of next month's dinner. At least I'm pretty confident this is how its going to all play out... its happened 12 times already.

That's right, tonight is Eclipse's twelfth Prix Fixe Chocolate Dinner! Wow! It's pretty overwhelming for me to look back and consider (hm... let's see... 5 courses - 1 dessert x 12 dinners = 48???) that I've made 48 different platings that otherwise wouldn't normally contain a chocolate element. Zach, our GM, claims that makes me the nation's foremost chocolate-savory food expert, but I am positive that there are a handful of crazier and more chocolate obsessed people than moi!

Still though, that's a lot of crazy chocolate experimentation. And as I pour over the details of the theme for next month, I wonder why someone hasn't called me out of it yet. Certainly someone thinks this is ridiculous, no?

I guess that's why it has taken me so long to get to next month's theme. Fearing that Rick Bayless or some other definitively world-famous authority would come knocking down my door detailing everything I've done wrong, I have consistently avoided the most obvious of chocolate entrees: Mole. Well, no more! I'm going for it and doing it well!

So join me, staff, and my chocolate-obsessions as we delve into all things authentically Mexican at our next dinner: Oaxacan Fiesta. And if you're unfamiliar with the name, Oaxaca is the Mexican state just south of Pueblo that is famous for mole. Pronounced (say it with me!) wah-Haw-kah.

Exclusively Saturday April 25th, for $25 per person we will be celebrating the following menu:

Black Bean & Shrimp Quesadilla with Roasted Tomato Salsa and Quacamole (optional starter)

Sweet Onion & Chipotle Soup with White Chocolate Crema and Poached Quail Egg

Mole Negro with Slow-cooked Chicken and Cocoa-nib Tamales

Oaxacan Mocha Cake with Chile-burnt Caramel Sauce

RSVP required. Place your reservations by calling the cafe at 619.578.2984 today!

Small Chocolate Bars?

2009-03-12T12:33:00.000-07:00

One of the trickiest aspects of fording the path for an artisan food company is dealing with the seasonality of the market. Thankfully, many of you out there are perfectly happy enjoying an exotic chocolate bar on a daily basis, but the reality of it all is that business experiences a sharp influx during the holiday months. Xmas and Vday, of course are the largest, and just like many other retailers, I find myself creating business plans that revolve around 4th quarter sales concepts. This of course extends to my product development and launching cycles.

So I've got two exciting things I'm cooking up (tempering up?) around the production kitchen these days. The first is a redevelopment of my Marshmallow Almond Rococo and Peanut Butter Toffee Rococo that will happen sometime this summer... more info on that when it comes around, but I promise that anyone who enjoys those will be thrilled with whats coming next! More pressing is the introduction of small chocolate bars!

I've actually been making 1oz chocolate bars for the past few years, but only as custom orders for a few local hotels. But the current economy what it is, many people seem to be asking for smaller bites of chocolate, and I am finally giving in to popular demand. The final bars will be one-third the size of the bigger beauties, and for $3 each. I'm hoping to offer them in our top six flavors and also packaged as a tasting set of all six for just $15. Fun, no?

Well this is where you all come in. While I certainly have my views on which flavors are my best, that certainly doesn't make them to all-around most popular. So take a look at the poll on the right margin over there and give us a vote. See it? Just to the right? Come on... give us your feedback and play a part in shaping the new Eclipse. It's only a few clicks away!

Azteca Cinnamon Rolls

2009-03-07T10:05:00.000-08:00

I promised a few people (Rich, Sean, Ray, Tanya... the list goes on) that once Vday was behind me and I got my culinary ducks in a row that I would commit to a regular production assistant and my famous Azteca Cinnamon Rolls would return. These babies take two consecutive days to make, so unfortunately they seem to be the first to be dropped from the agenda when things get busy. But with the advent of the lovely Autumn coming in every Friday like clockwork, I no longer have excuses. So they are back! And hopefully everyday!

Gooey, sticky, spicy, and creamy are a few words that can aptly describe these delights. Our decadent variation on the classic, I start the buttermilk dough the day before and allow them to rest, chilled, for 16 hours or so. During that time, they develop a well-balanced yeasty flavor that's a little akin to sourdough. These treats are then rolled up and filled with dark muscovado sugar, Vietnamese cinnamon, and a touch of cayenne. Then they are topped with cream cheese frosting, and who isn't on board for that?

I warn you, these are addicting.

They are $3 each, or a set of 4 is $10. They are comin' outta the oven in about 35 minutes (that's 10:55 Pacific Standard Time)!
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Full-sized Creme Fraiche Cakes!

2009-03-03T13:45:00.000-08:00

There's been a little-known secret here in the cafe for about three months now and I think its time to divulge this gem to the masses. Did you know that I bake full-sized cakes? Of course not... I'm telling you for the first time now!

Unless of course you are a certain regular client who practically begged me to make one for the first time a few months ago. Reluctant at first, I ultimately decided to bake off a giant version of our popular Sea-salted Caramel cupcake. It was rectangular in shape, multi-layered, and looked a bit like a large opera cake.

If you know me personally (or even professionally), you probably know that I am pretty stubborn when it comes to what I am interested in doing culinarily. And pastry isn't exactly something I want to be known for (I'm a chocolatier first, after all!), but business is business, and if you can provide people with something they are demanding, then you're a fool to not comply. Thus is my relationship with the full-sized cake.

So finally giving in, I present to you the Creme Friache Torte. Essentially just a large cake in one of the flavors in our Creme Fraiche Cupcakes, this treat is large enough for a party and will comfortably serve 12-16 cocoa-fiends. Available in the following flavors, each is $60, made only to order, and are so far pretty well received.

Chocolate Cakes:

Sea-salt Caramel

Goat Cheese & Fig

Balsamic Pink Peppercorn

Chile-burnt Marshmallow

Yellow Cakes:

Marshmallow Almond

Peanut Butter Toffee

Please allow for 48 hours notice for an order! Here's the Sea Salt Caramel, complete with Exotic Salted Caramels on top!!! Check it:

Valentine's Dinner Pics

2009-02-25T11:56:00.000-08:00

As promised, I've gotten the Valentine's Dinner pics back from our guest photographer Kaleb Scott Photographs and here they are!

But before I give out the goods, take a look at our next dinner. Join us March 20th and 21st at 4, 6, and 8pm for a Mediterrean cocoa-feast:

Spinach Spanikopita with White Chocolate, Dill, & Shallot

Beef and Lamb Kaftas with Cocoa Nib Rice Pilaf (Fried Falafel Veggie Option)

Orange Blossom and Hazelnut Bakalava with Dark Chocolate Sauce

We also have a Hummus and Grilled Haloumi Trio (Optional Starter- $12)

Call the cafe direct at 619.578.2984 or email at info@eclipsechocolat.com. Space limited!

Until then, here's your yum-yums...

Starter Platter: Three Artisan Cheeses and Salumis with House-made Cornishons, Herbed Mustard, and Rosemary Almonds

Cocoa-buckwheat crepe with Wild Mushroom Ragout

French Onion Soup with White Chocolate Olive-oil Crostini

Pink Peppercorn-crusted Pork Tenderloin with Cocoa, Cherry, and Shallot Jus

Cocoa-nib Infused Plombiere with Cherry-Red Wine Coulee

Spring Seasonal Dessert Tasting Platter

2009-02-18T18:38:00.000-08:00

I know what you are thinking: the first day of Spring isn't until March 20th. But why wait until then to debut a new platter? Call it a month early... either way I am happy to usher in something new. Starting today our Spring Seasonal Dessert Tasting Platter is available! Find a friend and stop in to enjoy the sugary vittles.

Here's what we are serving for the next six weeks:

Grilled White Chocolate Carrot Gateaux
[grilled almond-carrot cake studded with 31% white chocolate chips]

Butterscotch-Macadamia Pudding with Cocoa Nibs
[whipped cream pudding+toasted macadamia nut+cocoa nibs+butterscotch sauce]

Roasted Banana Bread Pudding with Dark Chocolate Sauce
[custard-soaked bread pudding studded with roasted bananas+72% dark chocolate sauce]

Frozen Plombiere with Cherry-Peppercorn Compote
[cocoa-infused frozen plombiere+warmed cherry-pink peppercorn compote]

Grilled White Chocolate Carrot Gateaux

2009-02-17T18:06:00.000-08:00

Now that Vday is officially behind me, I can concentrate on putting this place back together. Yes, yes... I PROMISE to start making Azteca Cinnamon Rolls again regularly, but until then... I'm in full swing on the next Seasonal Dessert Tasting Platter.

If you don't remember (or have for some reason taken to regularly reading my blog yet not regularly coming into the cafe), the Seasonal Dessert Tasting Platter is a little gem that consists of four desserts that rotate every six to eight weeks. One is frozen, one is a cooled pudding, one is a grilled item, and since I seem to be unusually talented at making them (don't take my word for it, Mellopie will pledge) one is a bread pudding. The platter is always $12 and is fit for two to share. Add two drinks and you have a full evening out for under $20, and these days that seems just about right!

So today I baked off the first component for this next platter. After being out of it for a full week leading up to Vday, I am happy to say that I will be ready with the entire collection of four by tomorrow. Until then, let your taste buds do the tempting...

My Grilled White Chocolate Carrot Gateaux is a simple and tasty version of a French almond cake I once baked a few years ago. Bound by lots of eggs and almond meal (instead of refined flour), the finished cake is dense and custardy in texture. I added a large quantity of finely grated carrot and studded the batter with 31% white chocolate chips before baking. Without leavening the final cake seems suspiciously thin and unassuming, but I assure you it is satisfying. The finished flavor profile is simple and sweet, with slightly caramelized notes of vanilla and toasted almond. The real punch of the dessert is in what happens next... Before serving, we grill the chilled cake until the top and bottom surfaces develop a crunchy coating that reminds me of pan-fried french toast. It make the finish dessert sing! Take a look:
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March Chocolate Tasting Dinner

2009-02-13T05:25:00.001-08:00

With few spots remaining for our Valentine's Chocolate Tasting Dinner, we're already getting reservations for the next prix fixe concept in March. So here's the low-down...

Exclusively March 20th and 21st, join us at Eclipse for a Mediterranean Chocolate Feast featuring three courses for just $25 per person. Yes, just three courses for $25! This is the first of our new three-course dinner line-ups and we're excited about the new, lower price point. Join us Friday (6.5pm, 8.5pm) and Saturday (4, 6, 8pm) for the following:

Spinach and Spanikopita with White Chocolate, Dill, & Shallot
Beef and Lamb Kaftas with Cocoa Nib Rice Pilaf (Fried Falafel Veggie Option)
Orange Blossom and Hazelnut Bakalava with Dark Chocolate Sauce

We also have a Hummus and Grilled Haloumi Trio (Optional Starter- $12)

Call the cafe direct at 619.578.2984 or email at info@eclipsechocolat.com. Space limited!