Eight Ways to Savor Fine European-Inspired Chocolates by French Chef Claude Franques
April 9, 2007 (Press Release) --
“The Art of Eating Fine European Chocolates”
…A treat for all seasons
St. Augustine, FL (April 2007) Claude’s Chocolate, a glamorous confection that is hand made in historic St. Augustine from the purest chocolate and ingredients free of artificial flavors and preservatives, suggests a simple technique for savoring chocolate on any ‘edibles’ gift list throughout the year. Claude and Nicole Franques enjoy serving their patrons only the finest confections crafted one by one in small quantities. Each chocolate is a delight to the eye and filled with the fresh, deep aroma of Belcolade Belgian chocolate.
When you step inside their small European-inspired specialty shop for a visit to the sinfully luscious and exotic varieties of bon bon, signature hot chocolate, seasonal yummy surprises and uniquely designed chocolate gifts, there is a tasting technique that helps you enjoy the chocolates, even if you only allow yourself one little mouthful of Heaven. Claude suggests:
1. Eat small tastes and savor each little piece; don’t pop a bonbon in your mouth. Take small bites. Chocolate is a solid, so the cocoa flavor doesn’t come out until it melts in your mouth.
2. The ending (finish) of the taste is similar to drinking fine wine. It’s about the finish!
3. Don’t rush; appreciate it slowly
4. Taste the difference when you discover the flavor; give yourself time to savor different items! Let the flavors unfold.
5. Save heartier flavored chocolate for the end. Some flavors are stronger, more powerful. Examples of dominant flavors: Mayan spice, cognac, cinnamon praline fresh-squeezed lemon or dark raspberry...vs. the subtle flavors like Champagne, creamy caramel with rum or Earl Grey Tea.
6. Claude’s Chocolates are best eaten within 3 weeks of purchase. He makes his chocolates using only the finest natural ingredients, never any additives or preservatives.
7. Keep chocolates in a cool dry place about 60-68 degrees.
8. Share with people you love!
Claude’s invites patrons from 11:00-6:00 daily to taste a $3.50 Claude’s Sampler. The selection has been chosen from their seasonal chocolate repertoire of confections.
Visit Claude’s website and register your name to win monthly chocolate giveaways valued at $100.
Claude’s Chocolate, 15 Hypolita Street (corner Charlotte Street) ~ St. Augustine
(904) 808-8395 - www.claudeschocolate.com
For PHOTOS and interviews, Contact Leigh Cort Publicity. (904) 806-3613
# # #
“The Art of Eating Fine European Chocolates”
…A treat for all seasons
St. Augustine, FL (April 2007) Claude’s Chocolate, a glamorous confection that is hand made in historic St. Augustine from the purest chocolate and ingredients free of artificial flavors and preservatives, suggests a simple technique for savoring chocolate on any ‘edibles’ gift list throughout the year. Claude and Nicole Franques enjoy serving their patrons only the finest confections crafted one by one in small quantities. Each chocolate is a delight to the eye and filled with the fresh, deep aroma of Belcolade Belgian chocolate.
When you step inside their small European-inspired specialty shop for a visit to the sinfully luscious and exotic varieties of bon bon, signature hot chocolate, seasonal yummy surprises and uniquely designed chocolate gifts, there is a tasting technique that helps you enjoy the chocolates, even if you only allow yourself one little mouthful of Heaven. Claude suggests:
1. Eat small tastes and savor each little piece; don’t pop a bonbon in your mouth. Take small bites. Chocolate is a solid, so the cocoa flavor doesn’t come out until it melts in your mouth.
2. The ending (finish) of the taste is similar to drinking fine wine. It’s about the finish!
3. Don’t rush; appreciate it slowly
4. Taste the difference when you discover the flavor; give yourself time to savor different items! Let the flavors unfold.
5. Save heartier flavored chocolate for the end. Some flavors are stronger, more powerful. Examples of dominant flavors: Mayan spice, cognac, cinnamon praline fresh-squeezed lemon or dark raspberry...vs. the subtle flavors like Champagne, creamy caramel with rum or Earl Grey Tea.
6. Claude’s Chocolates are best eaten within 3 weeks of purchase. He makes his chocolates using only the finest natural ingredients, never any additives or preservatives.
7. Keep chocolates in a cool dry place about 60-68 degrees.
8. Share with people you love!
Claude’s invites patrons from 11:00-6:00 daily to taste a $3.50 Claude’s Sampler. The selection has been chosen from their seasonal chocolate repertoire of confections.
Visit Claude’s website and register your name to win monthly chocolate giveaways valued at $100.
Claude’s Chocolate, 15 Hypolita Street (corner Charlotte Street) ~ St. Augustine
(904) 808-8395 - www.claudeschocolate.com
For PHOTOS and interviews, Contact Leigh Cort Publicity. (904) 806-3613
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