With Cupid’s flight just hours away, one thing comes to mind with all certainty: chocolate.
Late last fall, the infamous chocolatier, Black Mountain Chocolate, opened a new factory in what was once a tobacco warehouse located in downtown Winston-Salem, North Carolina. Being a self-confessed chocoholic, I decided to investigate.
Upon crossing the threshold, the aroma of chocolate quickly began to hypnotize me. Yet, my curiosity still had control as I inquired about the process of creating this scrumptious delight. With this question, the chocolate specialist’s eyes lit up instantly. I knew, without a doubt, this wasn’t just a source of his paycheck, but also, a passion.
The specialist proudly escorted me to the “atelier” where cocoa beans are turned into gold. I was amazed. It was similar to peering behind the Wizard of Oz’s curtain. I was getting to see, firsthand, what creates this magic. There is much more involved than one would fist imagine.
Soon after the cocoa beans arrive from Costa Rica, they go through a lengthy process of: roasting, cracking, winnowing, grinding, and conching. All of this insures a consistently smooth texture and taste. The kitchen was abuzz with activity, as Valentine’s Day approached.
The chocolate expert proudly shared every step of this process with me. Upon sampling the results of these many efforts, I had a true understanding and respect for this confection. Black Mountain Chocolate is known for its dark chocolate. In the realm of chocolate elite, the darker the chocolate, the more pure and sacred the flavor. Alas, I had discovered the vault whose coffers were full.
Although the shop is rather small in size, it is large in charm with its accents of natural stone and rustic wood trim….all an homage to its Black Mountain roots. In addition to chocolate, an array of macarons, tarts, sorbets and chocolate-laced beverages were also available to appease the palate. “Drinking Chocolate” is a patron favorite. Spiced with a breeze of cayenne pepper, it warms the throat like a shot of fine bourbon. No, this is not your grandmother’s “hot chocolate”. It is a must on the menu.
The master chef supporting this unique boutique is the owner’s daughter. Megan.Every morsel is validation of her fine training and skill---each savory and visually tantalizing. I think Black Mountain Chocolate is a taste of Heaven, indeed.
As any treat is even better shared, I returned home to place a little bevy of the chocolate tidbits upon VALOR’s Arma tray. It is the ideal dais for such. Paired with a glass of cabernet sauvignon, Cupid’s arrow is sure to triumph.
This was a Moment in America.
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