Autumn Harvest Dinner

We finished up this last weekend with one of our biggest Three Course Prix Fixe dinners yet! If you missed it... well shame on you, as I don't repeat menu items. You'll just have to live with the chocolately shame.

This last one sold out pretty fast so we added a 2.5pm seating, but that's not typical for us. We're back to 4.5, 6.5, and 8.5 seatings this time around so don't hold off to make reservations. Here's what we're cookin':

Join us Saturday, November 14th to indulge in the three courses of a chocolate-Thanksgiving feast at our Autumn Harvest Prix Fixe Dinner: Menu includes:

Fried Mac & Cheese with Smoked Bacon (0ptional appetiser)

Salade Frisee with Roasted Root Veggies and White Chocolate-Balsamic Drizzle

Rosemary and Lavender Sea-salted Roasted Cornish Game Hen

or Butternut Squash Ravioli with Brown Butter Sage Sauce

both served with

Cocoa-Brown Sugar Gravy, Cocoa Butter Smashed Potatoes, & Savory Bread Pudding

Ginger-Pumpkin Cheesecake with Dark Chocolate Brownie Crumb Crust

To make an RSVP, call the cafe at 619.578.2984. Space is limited! Until then, get your mouth watery with the pics from this past weekend. Check it:

Appetizer- German Meatballs with Creamy Dill-Shallot Creme Fraiche.

First Course- Beer Cheese Soup with White Chocolate-Dill Mustard and Black Sea-salted Soft Pretzel

Entree- Smoked Gouda Bratwurst with Cocoa-nib Infused Sauerkraut & Toasted Pumpernickle

Dessert Course- Black Forrest Torte with Beer-Soaked Cherry Ganache Filling and Burnt Caramel Beer Reduction.

Zingerman's Chocolate 6, with Whipped Cream

A very, very, very special thanks to Duff, the Chocolate Lady from Ann Arbor, Michigan. In the last of six inspired posts, she takes Chocolate in Context to the Zingerman's Roadhouse:

The Magic Brownie Sundae is the chocolate dessert you must order when you go to Zingerman’s Roadhouse. Although the choice will be difficult (there are lots of great house-made desserts on the menu), do not waver. When your server asks you if you saved room for dessert the answer should be a resounding "Yes!" followed by: "I would like a Magic Brownie Sundae."

The Magic Brownie Sundae is built around the iconic Magic Brownie from Zingerman’s Bakehouse – a no-nonsense, dark chocolate brownie with toasted walnuts that many people swear by. First, the brownie is warmed (sigh). Then, it is covered with scoops of fluffy, wonderful vanilla gelato from Zingerman’s Creamery, a generous dousing of house-made Scharffen Berger chocolate sauce, whipped cream and toasted pecans.

You and your dinner-mates will probably react like five-year-olds when you see the sundae arrive - breaking into silly grins and squirming in your seats. You might even shriek! Something about the whipped cream piled up just looks like fun – like the dessert of your childhood dreams. But no matter how childish you might feel when initially faced with the most perfect dessert on the planet, when you take your first bite you will quickly realize that this is a very grown-up treat.

Pumpkin Crunch French Toast

Pumpkin Crunch French Toast

6 large eggs
2 cups canned pure pumpkin puree
4 cups half & half
1 1/2 Tblsp ground cinnamon
3 tsp ground nutmeg
1/2 cup granulated sugar
6 cups Cinnamon Toast Crunch cereal, crushed
2 loaves French bread - Sliced into 3/4 inch slices

1. In a medium bowl, whisk together eggs, pumpkin, half & half, cinnamon, nutmeg and sugar.

2. In a flat bowl, place crushed cereal.

3. Heat griddle or skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover one side of the bread with the crushed cereal. Place in hot skillet. Cook 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.

4. Serve immediately with maple syrup.

Servings: 12
Yield: 2 slices per person

Don’t Miss Having Belgian Chocolate Fondue for Your Party (belgian chocolates)

Different celebrations call for chocolate goodies, and it's already considered as a tradition. The importance of food can't be denied, and a party isn't complete without a chocolate or even a cake. While the party may be composed of different cuisines, the meal which families or friends gather around unites them on a common ground. Different foods have different meanings whether it's a weekly meal, holiday meal, or simply a special recipe of the family. But when you want to celebrate sweetly, nothing can be compared to chocolates.

For the connoisseurs of chocolate, each person's preference is unique – from chocolate cakes with frosted vanilla icing, whipped cream, to chocolate icings and fondues. Oftentimes, you can find old recipes of chocolates handed down through generations.


Christopher Columbus was able to find chocolate during the 1400s, in a place called the New World. Many people believe that the Aztecs were the very first people ever to taste chocolate before its existence was known. The Aztec considered it as their sacred drink which only the elite could afford. They know the cocoa bean's value and even used it to buy gold. The chocolate loved by the Aztecs wasn’t actually sweet, but they really loved their chocolate drinks.

When chocolates arrived in Belgium, the local residents there considered it as a superb gift because of its history and medicinal effect. The Belgians were able to create a praline filling in 1912, and packed it for gift-giving purposes. Soon enough, it became well-known as Belgian chocolate because of its unique filling. The Belgians are quite choosy with their cocoa powder, and they made sure that it's of the finest quality. Every procedure is done by hand because they strongly believe that it can bring out the finest chocolate. Now, they offer a wide range of chocolate products loved by many people from all over the world.

Fondue is also one of the favorites when it comes to dinner gatherings and parties. The chocolate fondue is loved by many people because of its sweetness. It is also compatible with almost any type of food including cakes and fruits. If you're choosy with your fondue, then you can also try Belgian chocolate fondue.

If you're planning to have a party of any occasion, don’t forget to include Belgian chocolate fondue. It can go along with any of your prepared food for the party. It's not even hard to find chocolate fondue. By doing a search online, you can actually find many online stores that offer such product.

You can also buy fondue refills. The Belgian chocolate fondue is a sensationally dark, delectable, and dunkalicious chocolate dip. If most of your party foods consist of mandarin oranges, buttery cakes, and succulent strawberries, this is truly an excellent dip. By adding heavy cream, you can now enjoy the delicious chocolate fondue. The price is also affordable, and it's available in seven ounces for only $12.95 (for the refill).

If you want to bring family, friends, and loved-one closer together, don’t ever forget your chocolate fondue, and be sure that you get a Belgian Chocolate Fondue so that you're sure of its quality.

Chocolates can do wonders especially in gatherings. Young children and even adults will surely love the delicious chocolate fondue that you served. And thanks to the Belgians, you can have a high quality fondue served on your table that is perfect for dipping any food item.

by : belgian chocolates

Zingerman's Chocolate 5: Zzang!

I wonder if it's possible to use the word "penultimate" without sounding pretentious. I'll give it a shot. Herein, I give you the penultimate installment of chocolate advice from Duff Anderson at Zingerman's in Ann Arbor, Michigan (Duff's final contribution to Chocolate in Context will run next week):

Although Charlie Frank has been making Zzang! bars at Zingerman's Bakehouse for a few years now, he just recently launched his own company – Zingerman's Candy Manufactory. This newly minted company is the eighth business in the Zingerman's Community of Businesses.

Announcement of the Zingerman’s Candy Manufactury is clap-your-hands, dance-at-your-desk news for all of us devotees of full-flavored confectionery because it means that great candy/combination bars are going to get a second run at the American palate.

There are a slew of candy bars out there, but there really aren't any great ones. Charlie and the Zingerman's Candy Manufactory are out to change that. Charlie wants "to make candy the original way, like it was 100 years ago." This means great ingredients, small batches, and traditional techniques.

Currently, Charlie is making three candy bars – the Zzang! Original, the Ca$hew Cow and the What the Fudge. While all three are super tasty, the Zzang! Original is my favorite. Fluffy honey nougat, a generous scoop of Spanish peanuts, muscovado brown sugar caramel and dark chocolate. This is something you Need. To. Eat. This. Year. In Ann Arbor, you can find Charlie's candy bars for sale at Zingerman's Deli, Roadhouse, Creamery and Bakehouse. Don't live in Ann Arbor? Do not despair! The Zzang! bars are available through Mail Order, and at a growing number of retailers around the country.

Melted Belgian Chocolate: The greatest Way to munch Belgian Chocolates

Melted Belgian Chocolate: The greatest Way to munch Belgian Chocolates

It is a piece of evidence with the aim of Belgian chocolates are widely loved by each around the humankind. From Asia to America to Europe, chocolates are certainly the world's favorite sweetie. In the sphere of piece of evidence diet fanatics from all in excess of the humankind regard chocolates in the same way as their amount lone enemy for the reason that they can by no means resist intake lone from phase to phase. Your dieting sister might even be inflicted with a secret stash of chocolates in the sphere of her bedroom or else they sneak in the sphere of to the kitchen in the sphere of the focus of the night in a minute to follow munch a example of chocolate.

Children and adults alike get pleasure from intake chocolates. However, you be inflicted with to consider the piece of evidence with the aim of near are diverse kinds of chocolates obtainable in the sphere of the marketplace at present. Diverse countries be inflicted with diverse recipes in lieu of chocolates and you be inflicted with to consider with the aim of just handful countries work on the manufacturing of premium chocolates with the aim of tastes huge and offers a taste with the aim of you willpower by no means grow old rancid.

Unlike low-cost chocolates, fine chocolates are very diverse in the sphere of grain and in the sphere of taste. You be inflicted with to consider with the aim of a chocolate ought to not befall too fresh and ought to additionally befall smooth once it is melting in the sphere of your orifice. Lone of the greatest chocolate manufacturing countries in the sphere of the humankind is Belgium. Belgium is well-known in lieu of producing the finest chocolates in the sphere of the humankind someplace their chocolates are considered to befall work on.

So, if you are looking in lieu of with the aim of chocolate with the aim of you can certainly tenderness, you be inflicted with to try Belgian chocolates in the same way as it can take home you mean to munch added. In lieu of centuries, Belgian chocolates be inflicted with been highly regarded even by aristocrats all in excess of the humankind. They consider Belgian chocolates in the same way as the worlds finest and nothing comes close to the taste, smoothness and creaminess it offers.

In the sphere of the earlier period, the greatest way to munch a chocolate is by drinking it. At present, chocolates are widely obtainable in the sphere of bars and in the sphere of morsels. However, you be inflicted with to consider the piece of evidence with the aim of melting it and drinking it is still the greatest way to consume chocolate. You be inflicted with to realize the piece of evidence with the aim of the largest part community retrieve it added satisfying to drink chocolate as a replacement for of consuming it in the sphere of its solid form. In the sphere of the winter, many Belgians melt their chocolates and drink it in the sphere of order to follow themselves warmhearted.

Aside from getting warmhearted, melted chocolates can additionally bequeath you added satisfaction in the same way as it passes inside your orifice. It can liberate its broad zest and it can additionally befall smoother and creamier in the sphere of grain. So, if you mean to munch chocolate, especially in the sphere of the winter months, you ought to try melting it, position it in the sphere of your favorite cup and little by little sip it. With each sip, you willpower mean to keep it in the sphere of your orifice in the same way as lingering in the same way as on the cards and by no means swallow it by all. This is how delicious Belgian chocolates are. If you are still skeptical going on for it and you be inflicted with by no means tasted Belgian chocolates sooner than, you ought to try and foothold lone.

Since Belgian chocolates are considered to befall the finest in the sphere of the humankind, you be inflicted with to expect it to befall on the expensive area. Near are quite a set of Belgian chocolate brands obtainable in the sphere of the marketplace at present. And, naming two of the finest Belgian chocolate brands are Godiva and Callabaut.

So, if you mean a Belgian chocolate with the aim of can befall added satisfying to munch, you ought to melt it and drink it. A Belgian chocolate in the sphere of a cup is better than a Belgian chocolate in the sphere of a box.

Second Anniversary Party!

It's officially fall in San Diego and while that doesn't mean a degree of cooler weather like the rest of the country enjoys, it does mean we're coming into the season of holiday treats and eats. Halloween, Thanksgiving, and Xmas are very busy times around here, but before any of that can happen, we need to celebrate our Anniversary!

That's right, cocoa-babies! On October 28th we will be parting it up. Join us from 7pm-9pm on that Wednesday evening to indulge in all things Eclipse. If you've been into the cafe recently you will have noticed our new line of 8 exotic rocky roads we've coined Chocolat Rococo and we're ready to feature the lot. All evening we will be sampling all 8 flavors for you all to try.

But what's this Rococo I'm speaking of? If you were around this time two years ago, I created my first rocky road confection that was named Marshmallow Almond Rococo, which featured marcona almonds, cocoa nibs, and sea salt. It's been so popular that we've renamed it after our signature chocolate bar (Sea Salt Nib) and added 7 other flavors. Check 'em out:

Salty Dulce De Leche (31%)
Peppermint Almond (31%)
Toasted Coconut Toffee (38%)
Chile Burnt Caramel (38%)
Sea Salt Nib (55%)
Gingerbread Spice (55%)
Espresso Toffee (61%)
Citrus Honeycomb (72%)

Each is nearly a half pound of vanilla bean marshmallows, rich couveture chocolate, and a healthy slathering of exotic fixins'. For only $10 or 2 for $18.

Can it get any better? Yes! During our Anniversary Party, any guest will receive a free Rococo with any purchase of $50.

We're also extending our happy hour until 9pm, so all wine and beer purchases will come with a free truffle, as well! Cya then.

Zingerman's Chocolate 4: Darling Clementines

I bought three hundred dollars worth of groceries last week, including an entire tempting box of clementines. I must admit, though, Duff Anderson's latest chocolatey recommendation from Zingerman's is a bit more tempting:

The ultimate indulgence at Zingerman’s Mail Order this time of year is the box of Chocolate Covered Clementines from Italy. One of many foodstuffs that Zingerman's imports from Calabria - a southern province known for hot peppers, preserved figs and great citrus – the arrival of the clementines is especially exciting for chocolate lovers because they are candied and covered in chocolate (Gasp!).

You read it right. These fresh Italian clementines (the darling of the citrus family) are soaked in a bath of simple syrup, cut into quarters, then dipped in dark chocolate. Since the whole fruit is candied, peel and all, the clementines end up sweet and perfectly bitter. Each chocolate covered clementine wedge is the size of a large chocolate truffle, eatable in one bite or two. If you are trying to avoid a mess, I suggest one bite (they are very juicy).

The chocolate covered clementines are available October-February only. Have a friend whose family hails from southern Italy? Tired of the polite, French candied orange-in-dark-chocolate combinations and want something that will dribble down your chin? Wondering what you can contribute to the holiday parties coming quickly around the bend? A box of crazy-good clementines from Italy is the answer. Call Zingerman's Mail Order at 1-888-636-8162 and order a box today!

Tropical Pear French Toast

Tropical Pear French Toast

Pear Sauce:

3 tablespoons Butter

½ cup Brown Sugar, packed

½ cup Orange Juice

½ cup Pineapple Juice

¼ teaspoon Ground Ginger

2 ripe Pears, cored and thinly sliced

½ cup Chopped Pecans

Melt butter in skillet; add sugar and stir until melted. Stir in orange juice, pineapple juice and ginger; boil until slightly syrupy. Add pears; turn to coat; boil until slightly syrupy. Cook on low heat for 5 to 10 minutes or just until pears are tender. Serve over prepared French Toast, garnish with chopped pecans.

French Toast:

½ cup Milk

3 Eggs

½ teaspoon Vanilla Extract

½ teaspoon Cinnamon, ground

6 slices French Bread or Texas Toast

Combine milk, eggs, vanilla and cinnamon, beat well. Dip bread into egg mixture, coat both sides, cook in buttered skillet or griddle until golden brown on both sides.

Place the French Toast on a plate and top with the Pear Sauce.

Enjoy......

Chef Gary

Zingerman's Chocolate 3: Hot Cocoa Coffee Cake

Zingerman's Chocolate Lady Duff returns with yet another seasonal suggestion from the Midwest:

The hot cocoa cake is one of a triumvirate of unbelievably good coffee cakes made by Zingerman’s Bakehouse. Available all year long, this is (in my opinion) the not-to-be-missed chocolate goodie at the Bakehouse.

Neither as well known as the Magic Brownie nor as flashy as the Hunka Burnin’ Love chocolate cake, the hot cocoa cake is easy to overlook. But from one chocolate lover to another I tell you: This is it – the must-have chocolate dessert at the Bakehouse.

I love the hot cocoa coffeecake for three reasons:

1. It is the ultimate day-night dessert. You can definitely get away with ordering a slice in the morning to go with your coffee, but you can also serve it warm with fresh whipped cream to discerning dinner guests. It is unassuming, yet impressive.

2. It’s got body, baby! It has all the texture of a moist, dense coffeecake with big chunks of chocolate baked throughout. Let me tell you, running into one of those chunks is pretty fabulous.

3. It isn’t just sweet, it is flavorful. The Bakehouse uses great ingredients like real butter, fresh eggs, natural cocoa powder (from Scharffen Berger), real vanilla and a dash of espresso to give this cake lots of great flavor.

The good news is that if you try the hot cocoa cake and love it, you can try the Bakehouse’s other great coffee cakes, too – Sourcream, Lemon Poppyseed, Gingerbread (fall/winter) and Summer Fling (spring/summer). All the coffee cakes are available by the slice at the Deli, Roadhouse or Bakehouse and available in a cute mini (nosher) bundt cake or a full (fresser) bundt cake online at www.zingermans.com!