Wednesday, November 20, 2013

Now is the time to place your orders for Chocolate for the Holidays!  We're ready for the coming high season in Costa Rican tourism, and for the Holiday Season when Chocolate is the perfect gift for all occasions.  We have lovely gift BonBon boxes featuring an Art Card by Christy's Contemporary Artist, Helen Eltis,
(www.heleneltis.com)  and original, hand-painted and signed platters by Helen filled with a sampling of products and flavours.   .  We also have gift baskets, made by local Costa Rican craftsmen, filled with all your favorite flavours of Samaritan Xocolata Chocolate.
We're happy to be starting the season off with the Country Day School Artist's Market in Escazu, Saturday, 23 November 10-2.  We'll have so many treats and goodies for you.  Cake Pops, Caramels, Bars, BonBons, Holiday Bark with Cranberry & Pecan, and Almond Toffee for your Chocolate Pleasure.
This is a perfect example of why our Chocolate is so special!  We have the beauty and magic of Costa Rica for INSPIRATION.  Thank you to Tania for creating this gorgeous collection of every-day in Paradise images:  https://vimeo.com/79868032

Tuesday, October 29, 2013

http://www.gofundme.com/SamaritanXocolata

Visit our page at GoFundMe.com....we're gearing up for a new season with new products, flavours, and a new location in Canaan de Rivas, where we'll be doing out Chocolate Workshops and creating a new Chocolate Salon where you can sit and enjoy all the goodies we've made fresh and delicious.

Wednesday, June 5, 2013

My First Love

My first memory of Chocolate was actually White Chocolate at a trade show at the DC Armory when I was about 4.  It could have been the Flower Show or something like it.
It was a White Chocolate Pop on a stick...I don't remember what shape it was...could have been a flower, a bunny, or a heart...that detail escapes me.
It was my first memory of "love" of a wonderful feeling directly related to food and to chocolate in particular. I savoured it and treasured it, all the way home in the car.

My second memory of chocolate is of licking the blobs of chocolate frosting off the donut trays before they got washed at my Uncle Ed's bakery, The Electric Maid.
I liked jelly donuts much more than the other flavours, but the I love the part of the chocolate donuts that didn't make it to the display case in front...the drip in the middle where the hole filled up with chocolate when the chocolate icing was poured over the trays of donuts.
They would be stacked on a rack in the decorating room where I hung out with Daisy, the cake decorator.  Daisy was a large black woman of indeterminate age, who always talked to me and taught me how to ice and decorate cakes and to make sugar flowers with icing when I went to the bakery with my aunt or waited there for my parents.  Later, my brother worked there washing dishes, so we often stopped in to pick him up or drop him off to work.  If the donut trays were there, I would run my finger over them and collect globs of chocolate icing and lick my fingers clean.


Wednesday, March 13, 2013

I've been so busy and having so much fun making chocolate that I barely have time to write about it.  I will try to do better with the blog, but at the moment, apologies are what I have to write.  One of these days....


Monday, March 19, 2012

Catching Up...

Vernal Equinox Already! Spring has Sprung and we're bouncing around like Fluffy Bunnies thinking about Hand-made, hand-painted Easter Baskets full of brightly colored Easter Treats... We're donating a basket as a prize for the American Embassy's Easter Egg Hunt, and for the local cabalgata (local horse trot) and fiestas this weekend in Canaan de Rivas.
New Flavours are making the rounds for local feedback:

Orange Cream.:..like a Dreamsicle from our childhood, with just a bit of a kick with Salicsa's Orange Bouquet liquor in a creamy white chocolate ganache.

SesameNutmeg:  Get your Calcium hit from the sesame seeds, and bit of calming warmth from the Nutmeg in this solid chocolate square.

Becca's Kahlua Cardamom Truffle:  a dark chocolate bonbon filled with dense truffle doused with my neighbor's homemade coffee liquor.

Macadamia Toffee:  If your favourite candy bar was Heath, Scor, or Almond Roca, you'll love these little squares of buttery toffee with organic macadamia pieces, enrobed in luscious dark chocolate.