3 Floyds Brewpub in Munster, IN

My brother (middle), who is not one of the eponymous Floyds.

When my craft beer aficionado brother suggests a road trip to a brewery to me, his sober brother, the appeal doesn't always immediately present itself. It helps when these spots also make craft soda (because they damn well should do that, too) or have a menu that shows a little effort (not just lazy, paint-by-number pub fare) or, even better, a dessert menu with a personal touch. When the most recent trek involved crossing a state line, I hoped against hope that the menu would be something special. I never expected the blog-worthy treat we found at 3 Floyds in Munster, IN: beignets with chocolate dipping sauce.

Before I continue, it is worthy of note how rarely beignets are a success. One cannot even hear the word "beignet" in America without thinking of Cafe Du Monde in the New Orleans French Market, a deserving staple for every tourist. Yet, even with this knowledge of the beignet benchmark in everyone's minds, so often menus fall short...by miles and miles. The so-called "beignets" one usually orders are often nothing more than an oily, yet fancily-named grease bomb of a doughnut, or a flat rectangle of fried dough, or something else that's totally disappointing. This is not the case at 3 Floyds Brew Pub.

Moments before the
beignet massacre.

← ← ← I mean, just look at them. Puffy, light, chewy. Everything a beignet ought to be. And 3 Floyds doesn't skimp on the portions; none of this "three per plate" nonsense, a peeve of mine since most tables are parties of two. Much to my surprise, the chocolate sauce was even better than the pastry. I don't know what brand of chocolate they melt down (and neither did our server) but I'd gladly buy a bar of this. It was rich, of course, but also had numerous flavor notes--the beginning, middle and end that signify quality chocolate.

Craft beer enthusiasts, when you make the pilgrimmage to 3 Floyds, make time for the Brew Pub and do yourselves a favor by ordering the beignets. They may even be better than the ones you tried in New Orleans.

Chicago Pie: TL;DR

(l-r) Hoosier Mama's Vanilla Cream with Strawberries,
First Slice's storefront, Bang Bang's Blue-barb

As a lover of pie and annual host of a Pi(e) Day party, I often seek out the best bakers of round pastry. In my own city, there is no lack of notable stops. I wrote a series on Chicago Pie's Big Three. Here's the TL;DR.

• • •

Hoosier Mama

Best pies: Dutch Sour Cream [any fruit] and Earl Grey Custard
Biggest overall strength: Custard pies
Extra credit: Best in Chicago at savory pies

First Slice

Best pies: Michigan Cherry and Pecan
Biggest overall strength: Cheesecakes
Extra credit: Gluten free Polka Dot pie

Bang Bang Pie & Biscuits

Best pies: Strawberry-Rhubarb and Chocolate
Biggest overall strength: Fruit pies
Extra credit: Biscuit with toppings


Honorable mention:
Chopping Block

Best Pie: Apple pie
Biggest overall weakness: Only available at Apple Fest and for order at Thanksgiving

Chicago Pie: Bang Bang Pie & Biscuits

Chocolate Pecan and Blue-barb.

As a lover of pie and annual host of a Pi(e) Day party, I often seek out the best bakers of round pastry. In my own city, there is no lack of notable stops. Last year, I began a series covering the wonder that is Chicago pie, starting with Hoosier Mama and First Slice. Here’s the last of the Big Three.

• • •

If asked which of Chicago Pie’s Big Three is my favorite, I’ll likely say Bang Bang Pie & Biscuits. Unlike the other two, I can always rely on something I haven’t tried yet from their rotating monthly menu of six pies, plus weekend specials. Why else might that be? Well...

Bang Bang’s Strawberry Rhubarb pie is the best slice of pie I’ve ever had. Ever. That is no small statement. Usually when I have Strawberry Rhubarb pie, I wonder why anyone would ever want to dilute the tang of rhubarb with the strawberry sweetness. Strawberries may be the perfect food, but rhubarb is a delicacy that one shouldn’t take for granted. But Bang Bang has created a pie in which both superior fruits shine brightly, the tang and the sweetness, neither diluted, both combining their forces into a Super Pie, the likes of which has never been seen before by man or beast. Let us thank our lucky stars for being born in the same time as this pie.

Example menu. It changes.

In general, I feel the main distinction Bang Bang has from its peers is its fruit pies. They use a flaky crust with lard in it, the best of their different crusts. It is glorious. Additionally, they tend to add a little somethin’, somethin’ to their fruit pies, like a drizzle of crème fraiche (as with the Strawberry-Rhubarb) or a lemon crumble topping (as with the Blue-barb pie…that’s blueberry-rhubarb). These extra touches make their already superior product stand out even more.

Bang Bang also does a good job on their chocolate pies. The Chocolate was a favorite when it was featured. It was dark chocolate pastry cream, chocolate french silk, whipped cream, chocolate cookie crust. A more oft-featured menu item is their Chocolate Pecan Pie, which is heavy on the pecans and has none of that overrated sweet jelly stuff. What they have instead is a dense maple sorghum filling, plus a chocolate chip or two in each bite.

Brisket biscuit.

Predictably, the biscuits that make up part of the business name are the best part of the savory menu, offered with a variety of toppings (candied bacon, collard greens, etc.) to turn a side item into its own feast. Bang Bang does offer two savory pies, but they are a bit of a let down; the buffalo chicken pie is really the exact same thing as the chicken pot pie, but with bleu cheese and hot sauce on top. But these are minor slights next to the rest of the menu.

Bang Bang may be my favorite in Chicago pie, but be sure to try Hoosier Mama and First Slice for yourself to decide which is your favorite.

Sweet Me Creamery

Jewel-Osco and Mariano’s now carry an ice cream brand they didn’t before, Sweet Me Creamery out of St. Paul, MN. I bought one of the flavors with a smug “ho-ho, try to impress me attitude,” snarfed the whole pint in one sitting and then bought the available product line on my next trip. Here are my notes:

Salted Caramel Brownie – Chewy, fudgy brownies with sweet, runny caramel. (The salt content is thankfully low. Salt should subtly complement, not pull focus.) Usually, my complaint about brownie-based ice cream is that they are in vanilla ice cream instead of chocolate. Not with this flavor. It all comes together to be the best brownie sundae I’ve had, albeit mixed together. This flavor has earned a place among my Freezer Favorites.

Strawberry Rhubarb Cobbler – This flavor was the first I tried from Sweet Me and, while I didn't intend to, I snarfed the whole pint in one sitting. A fruit swirl isn't as nice as actual fruit mixed in to ice cream and the rhubarb flavor didn't register for my tastebuds, but the rest of it was so good, who cares? The vanilla base is excellent, perfectly complementing the crispy cobbler bits.

Creamy Dark Chocolate Mint –  The best mint ice cream is chocolate mint ice cream. This one solidifies that opinion. As I've stated before, chocolate ice cream rarely tastes like actual chocolate; adding mint to it aligns it quickly with Thin mints, the finest of chocolate mint products. Still, this particular chocolate ice cream isn't the best of the Sweet Me Creamery product line. The chocolate chips are thin, offering more crunch than flavor.

Chocolatey Peanut Butter Pretzel – The mention of chocolate in the name is symbolic at best. The flavor is principally peanut butter, though some crunchy bits of peanut add some originality to the mix. Surprisingly, the pretzels stay keep their crunch for the most part. Too much of the peanut butter, not enough of the sweet. But that’s how I feel about most peanut butter desserts...Most remind me too much of elementary school lunch or something.

Maple Toffee Blondie – The maple is strong with this one and the caramel is plentiful enough to push the flavor just over the edge to go from sweet into cloying. The blondies are of a similar texture as the brownies in Sweet Me's other flavors, but less flavorful.

Ferrara Bakery's Pastries in Chicago, IL

At Ferrara's, you can't lose.

In operation since 1908*, Ferrara Bakery is one of the few lingering family-owned Italian eateries on Taylor Street, the road to Chicago's "Little Italy." According to their website, they were actually the first pastry shop in the neighborhood! (The same family also went on to found the Ferrara Pan Candy Company, makers of Lemonheads, Red Hots and Atomic Fireballs, among other candies.) Since I've been finding myself in the neighborhood a lot, I've gotten around to tasting some most of their pastries. Here are my top ten:

(1) Tiramisu - The question isn't whether the tiramisu is the best thing at Ferrara's; the question is whether or not theirs is the perfect tiramisu. The dusting of cocoa powder neither overpowers, nor is overpowered by the espresso. The ladyfingers are a springy vessel that neither steals too much focus nor soaks in too much of the main event. And, blessedly, the predominant flavor is the layers of whipped mascarpone which is airy, but never light on flavor. With the balance of flavors in their tiramisu, Ferrara's has accomplished a rare feat, one worth trying for yourself.

(2) Eclair - From the rich chocolate topping to the the eggy pastry shell to the generous amount of custard within, this is an eclair as it is meant to be. Somewhat delicate, somewhat sturdy and all delicious. These remind me of my mom's cream puffs she made at Christmas, only better. (Don't tell Mom!)

(3) Sfogliatella - My favorite pastry from my 4 weeks spent in Italy and a rare find in America. Sometimes called a lobster tail, these pastries should have a little snap to their crust, but mostly be chewy inside. (A bad sfogliatelle is crunchy throughout. Just say no!) They are also filled with a thick custard (thickened by corn starch, maybe?) that is subtly sweet. At Ferrera's, the sweetness comes from the hints of citrus in the custard and the powdered sugar they sprinkle on top. It is a genuine taste of Italy for the curious. Molto bene! 

(4) Monachine - Take a biscuit--think cobbler topping, not something heavily seasoned and translucent with butter--then stuff it full of cannoli cream. Make sure the cannoli cream has a few chocolate chips in it. Then keep adding cannoli cream until it's overflowing. Add a maraschino cherry and you have a monachine. Sacrilege, I know, but even though it's basically a different take on the cannoli, I like it better than Ferrara's cannoli. 

Sfogliatelle.

(5) Limoncello Cake - This ever-so-slightly boozy dessert is a light layered cake with limoncello (or limoncello flavoring) used to add a citrusy punch. Mostly good, but one or two bites come on a bit too strong along the way...or maybe I just ate it too fast. 

(6) Ricotta Cheesecake - Cheesecake is usually heavy, but there's something even heavier about using ricotta. Fresh ricotta, though, offers a moist quality that makes each bite feel like a sip of water along the way. Order it and your gut will grow three sizes that day.

(7) Custard Chocolate Horn - Similar to the eclair in structure, but with a different shell. This shell is flakier, yet it crumbles more. Eating this pastry is more labor-intensive, even if the rewards are high. I highly prefer the eclair shell to this one.

(8) Cassata al Forno - A dense layered cake containing cannoli cream. Heavier than it looks, but no trouble to finish on my own. This would make a fine birthday cake with the right ice cream, maybe a small scoop of raspberry. Or maybe just raspberries. It's a good cake and flavor, but would benefit from something punching it up a little. 

(9) Cannoli - It's good, but something is off about the cream. A great cannoli offers a wave of different flavors, while Ferrara's offers only two: the shell and the cream. Still good, like I said, but it isn't even the best cannoli on Taylor Street. 

(10) Pasticiotto - Like a tiny pie crust filled with a thick, lemony custard. The lemon flavor is strong here. The texture of the crust is unlike any other Italian pastry I've eaten. Tasty and fun to try, but not one I'll likely revisit anytime soon.

There ya have it! Ten Italian pastries to choose from next time you find yourself on Taylor Street. Buon appetito! 


 * The infamous year the Cubs last won the World Series...OH, WAIT. THEY WON IN 2016. WORLD CHAMPIONS!

A Word About My Hiatus

For 7 years (2008-2015), I consistently wrote 37 blog entries per year. At first, that number occurred by chance when I happened to reach the same number two years in a row. After that it was habitual, giving me a reasonable goal that numerically matched my own personal desire to compose blog entries amongst the many other creative projects I immerse myself in. Some bloggers post daily (or more), while I've always taken the quality of quantity approach. (Zing!)

I began this blog as a way to continue writing after college. No one was asking me to write papers—much less plays—and the bulk of my inspiration jumped tracks from playwriting/directing to songwriting/lyricism. The blog kept me in close touch with words without the constraints of a rhythmic pulse. I am fully capable of rambling on about most anything I know remotely anything about, so I'd likely be able to write at length about any topic; dessert, specifically ice cream, was simply a topic I was consistently asked about. It made sense to write about my niche subject of expertise. Besides, there were enough blogs covering entrees already.

Over the past two years, I’ve been privileged enough to travel all over the continental United States, both for work and for pleasure. In each city, I have done my usual gastronomic exploring, letting my sweet tooth lead the way. In dessert blogging, we call this “research.” (In my career, we call this "expenses.") On these travels, I have been putting in far more time researching than documenting my tasty, tasty findings. hence the decreased regularity of blog posts.

Moving forward, I foresee myself being far less rigid on the frequency of my blogging. But, never fear, friends—it is primarily my existing friends that arrive here—I’m always happy to give a dessert recommendation on anywhere you may be traveling. The search bar is always available here and I’m always good for a text or Facebook exchange.

Sidecar Doughnuts in Costa Mesa, CA

A unique box and a donut band (feat. an alligator tubist and giraffe drum major).

Off to watch surfers from the pier at Newport Beach? For the love of Pete, if you're going to watch other people exert themselves with physical activity, don't ever do so on an empty stomach! Lucky for you, Sidecar Doughnuts isn't far. And just like a surfer waiting for the perfect wave, Sidecar patrons must put in the time to get the sweet rewards, given the long lines out the door. Once those patient patrons reach the front, a new struggle begins: deciding. 

My parents and I managed to narrow our order down to six doughnuts after careful, thoughtful deliberation. All of them were wonderful. And after eating about two doughnuts each, we felt sated and not at all weighed down. We left knowing that Sidecar Doughnuts is indeed worth the hype! Here were our choices (in order of the picture at the top, left-to-right):

Huckleberry: My mom's favorite. A cake doughnut, but light and springy like a muffin. Topped with a tangy huckleberry glaze.

Cardamom Orange: My second favorite. A spiced cake doughnut with a bright, citrusy tinge and streusel topping. Nuanced and tasty, tasty, tasty.

Membrillo y Manchego: Quince and sheep's milk cheese are a first to my personal doughnut history. The thin slivers of Manchego add a hint of salt and fat to the airy yeast doughnut covered in a subtle fruity glaze. 

Choc A Lot: My dad's second favorite. I went back and forth in my brain about whether this was a cake doughnut or a yeast doughnut. Ultimately, my dad and I decided that if a yeast doughnut and brownie had a baby, it would've been this delight. Topped with dark chocolate glaze and cocoa nibs.

Butterscotch Pot De Creme: My dad and I's pick for the best doughnut of the bunch. A glazed yeast doughnut with a few bits of sea salt on top, plus a pool of butterscotch resting in the doughnut hole and fresh whipped cream on top.

Pumpkin: My mom's second favorite. We lucked out and snagged a hot one from a fresh batch. The flavor of actual pumpkin (as opposed to "pumpkin spice") was more present here than in any pumpkin doughnut I've had since pumpkin doughnut holes my mom would make growing up. No wonder she liked it so much!

But, wait, there's more! Donuts on the menu, that is. Salty Caramel, Saigon Cinnamon Crunch, and Country Ham & Egg, a savory doughnut filled with ham, a poached egg and hollandaise. The number one on my list to try next time I go is Butter & Salt, their brown butter vanilla doughnut with fleur de sel.

Sidecar Doughnuts also has a Santa Monica location, with even more locations coming soon.

Hans' Homemade Ice Cream in Anaheim

Not pictured: baseball for scale.

Anaheim Packing House is a food court for foodies: a giant skylight ceiling pouring in natural light, indoor/outdoor seating, two floors of a dozen-ish kiosks with takeaway food options and a half dozen (or so) sit down places offering everything from the poutine of the far north to the down home cuisine of the low country to the pho and bahn mi of the far east. This hot spot takes all the pros of a food truck rally (minus the trucks themselves, of course) and gives it an artier spin. Even dessert seekers have plenty of unique options to choose from, whether waffle creations or peach cobbler, Italian ice or gelato/sorbetto popsicles, fruit-covered snow ice or boba tea topped with cotton candy sculpture. But in this wonderland of tres chic tastes, it is Hans' Homemade Ice Cream that takes home the prize.

A black-and-yellow sign, white tile and two standard issue ice cream freezers make Hans' look simple at first glance. But the product being offered is more complex. Dark Cherry is indeed dark, bold with cherry and rich with chocolate. Nutella Crunch is a light ice cream with a wallop of chocolate hazelnut flavor. (The expertly chosen "crunch" is Kit Kat wafers, since Baci is more of a gelateria thing.) These two scoops my parents and I shared* were noteworthy enough by themselves, but the drumstick ice cream cone we had was game-changing.

Oh, yes, there is more than just hand-scooped ice cream at Hans' Homemade Ice Cream. 

Off to the side of the aforementioned ice cream freezers is what looks like a pastry display case, but cooled to freezing temperatures. Inside are a variety of tasty creations, including pre-made drumstick ice cream cones. After being filled (and stacked high) with ice cream--vanilla, chocolate, or Cookie Butter--the cones are dipped in chocolate. We went with the Cookie Butter drumstick rolled in cookie crumbs and we each had audible reactions of wonder upon first bite. Cookie butter, the American name for the Belgian-invented speculoos spread, is already an incredible flavor by itself but, until Hans' Cookie Butter ice cream, all ice cream concoctions I'd eaten of this type had either fallen flat or been too oily. I was glad to have this unfortunate streak broken by a dessert that has set the bar very high for all other speculoos frozen desserts to come. I only wish my stomach had been larger.

Hans' Homemade Ice Cream also has a location in Santa Ana.

*After several scholarly samples, of course.

Chicago Pie: Hoosier Mama Pie Company

Vanilla Cream with Strawberries

As a lover of pie and annual host of a Pi(e) Day party, my travels often include a stop to see the different bakers of round pastry. But in my own city, there is no lack of notable spots: Bang Bang, First Slice and this one. In this series, I will cover the wonder that is Chicago pie.

• • •

Hoosier Mama Pie Company, how do I love thee? Let me count the ways. First off, there's your name: a clever and functional pun, celebrating both female entrepreneurship and boasting Indiana roots in the ever-competitive Chicago. Second, there is your charismatic owner/chef, who is a winner at all speaking engagements and authored the Hoosier Mama Book of Pie. Third...actually, counting off by number is already a little tiresome. Onward!

Boasting the largest pie menu, both savory and sweet, one could argue that their biggest contribution to the Chicago pie community is their savory pies. While I've never been disappointed with the meal portion of my visits to Hoosier Mama, I feel the Pork, Apple and Sage offers the biggest revelation to the taste buds. (Meanwhile, First Slice offers zero savory pies and Bang Bang Pie Shop offers two versions of the same savory pie.) The savory pies may not actually be the best part of the Hoosier Mama experience, but they are so good that one could argue it's a tie race.

Over on the sweet side of the menu, one can find fruit pies a-plenty, cream pies, chess pies, custard pies and, for the gluttonous indecisive, there is the Pie Flight, three half slices so you can catch 'em all. You'll be safe ordering based on your personal preferences at Hoosier Mama, but in my opinion is they are masters of both the cream and custard pie. My personal favorite are their sour cream Dutch fruit pies with Sour Cream Dutch Apple Pie leading the bunch. Second place goes to the Coconut Cream, tied with whichever custard pie I am currently consuming, be it the Horchata Pie (exclusive to Dove's Luncheonette) or the Ginger Custard Pie.

The only downside of Hoosier Mama Pie Company is also one of their greatest strengths: their rotating menu. Sure, you can't always find your favorite on the menu, but happily you can almost always try something new, whether their pie of the week, a new recipe or one from the recipe vault.

Stay tuned for the final installment of Chicago Pie Week!

Chicago Pie: First Slice Pie Cafe

As a lover of pie and annual host of a Pi(e) Day party, my travels often include a tasting of a city's best round pastry. But in my own city, there is no lack of notable spots: Bang Bang, Hoosier Mama and this one. In this series, I will cover the wonder that is Chicago pie.

• • •

Though the hype machine doesn't back First Slice Pie Cafe as much as its peers--maybe because Hoosier Mama and Bang Bang Pie are in hipper neighborhoods?--it is just as crucial an ingredient to Chicago's pie scene. With community-serving programs that feed those in need and offer food industry job training, they have a business model you can feel good about, too.

The biggest category to highlight on their pie menu are the cheesecakes, especially the Blueberry Cheesecake. It is a misleading name because this pie--yes, pie--completely reimagines the cheesecake, just as Chicago pizza reimagines the pizza. In each of their cheesecakes starts with a graham cracker crust (or sometimes a chocolate cookie crust), followed by a layer of the chosen fruit, then a layer of cheesecake, then an equally-sized layer of whipped cream infused with the chosen fruit. Unlike a lot of cheesecake, these slices aren't too heavy, probably owing to the fact that the size is limited to a pie pan rather than being poured tall into a springform pan. All in all, it stacks up to a wholly imaginative cheesecake with a variety of flavor notes and textures.

Other notable pies at First Slice include their best slice: Michigan cherry pie, which is tart and tasty. Their pecan pie wisely incorporates pecans throughout, meaning there is more of the pie's namesake than that jiggly jelly substance. Also worthy of mention is their Tabasco cream pie, which has a cult following in Chicago. (Add cinnamon to whipped cream and people are hooked; add a slight spicy after burn and the foodies take note.) The last one I'll mention is the gluten-free Polka Dot pie, a cross between a cheesecake brownie and a flourless chocolate cake. Honestly, you can't lose. But, wait, there's more!

My go-to on First Slice's full menu is the coffee-braised pork burritos, but it is far more important that I direct you to one of their beverages. If I'm being completely honest, their seasonal blueberry lemonade is my favorite item on the entire menu, even more than their wonderful, wonderful pie. During the summer months, I am tempted to stop in any time I pass for that sweet elixir, which is fairly often since there's a location in my neighborhood. I wish there were a straw long enough to reach from my apartment to their spot down the street, Daniel Day-Lewis style. (I drink your lemonade!)

Stayed tuned for more of Chicago Pie Week!

The Chocolate Connoisseur's Desert Island List

Some of the winners at the awards ceremony.

Three-and-a-half years ago, inspired by the book The Chocolate Conneisseur, I made a list of my Top Ten Desert Island Chocolate Bars. The concept of the Desert Island Question is one usually reserved to subjects not known to melt in the sun--a person*, top albums**, books***--but any opportunity to make a list is a good one. 

In the years, since my original list, I've eaten a wider range of fine chocolate, thanks to the continued rise of foodie culture and increasing popularity surrounding bean-to-bar production. (Hard to believe nowadays that back in 2007, Theo Chocolate in Seattle described themselves as the only 100% organic, 100% Fair Trade bean-to-bar production facility in the U.S.) 

My Desert Island Chocolate Bar List:

• Amedei (Pontedera, Italy) - Cioccolato al Latte Bianco con Pistachio. White chocolate with pistachio. In its purest form, white chocolate is cocoa butter with sugar. This is the only one to wow me as much as standard chocolate.
• Amedei (Pontedera, Italy) - Toscano Blond. 63% dark chocolate with peach and apricot. This is my all-time favorite chocolate bar. Amedei has a gift for creating a bold chocolate that has numerous flavor notes in each taste.
• Fran's Chocolates (Seattle, WA) - Almond Gold Bar. Dark chocolate, almonds and the best caramel ever. To call this a "chocolate bar" rather than a "caramel" is a stretch, but I doubt anyone will deny me this on my hypothetical desert island. 
• Kinder (Alba, Italy) - Bueno. Chocolate, hazelnut cream, wafer. Probably more of a candy bar than a chocolate bar. Dang, is it good, though.
• Mast Brothers (Brooklyn, NY) - Goat. This isn't the only company to explore using goat's milk instead of cow's milk, but theirs is the best I've had.
• Nathan Miller (Chambersburg, PA) - Gingerbread Bar. 55% buttermilk chocolate with spiced gingerbread. This bar is my latest obsession, thanks to the awakening that is buttermilk chocolate.
• Patric (Columbia, MO) - Browned-Butter Bar. Brown sugar and browned butter make for an instant rush of happy chemicals to the brain.
• Pump Street Bakery (Oxford, England) - Sourdough & Sea Salt 66%. Crunchy bread pieces and a touch of salt combine with rich chocolate for a unique and memorable flavor in experience.
• Ritter Sport (Waldenbuch, Germany) - Dark Chocolate with Whole Hazelnuts. Whole hazelnuts in a heavy, square bar.
• Theo / 3400 Phinney (Seattle, WA) - Milk Chocolate Coconut Curry Bar. As unusual and intriguing as the first time I tried it back in 2007.

Honorable Mention:

• Cocanu (Portland, OR) - Holy Wood. Subtle and aromatic, this bar is infused with Palo Santo wood.
• TCHO (San Francisco, CA) - Strawberry Rhubarb Pie. I would have huge expectations for any chocolate bar featuring rhubarb puree and this one rises to the task.

Emeritus

• Amedei (Pontedera, Italy) - Chuao. 70% dark chocolate. If you choose one pure chocolate Amedei bar, start here.
• Ferrero (Alba, Italy) - Rondnoir (aka Duplo Cuore Fondente). Dark chocolate, dark chocolate cream, wafer. Take away the hazelnut of the more popular Ferrero Rocher and swap out milk for dark chocolate. Good luck eating just one.
• Ghirardelli (San Francisco, CA) - Peppermint Bark. A seasonal must-have.
• Perugina (Perugia, Italy) - Baci. Dark chocolate, gianduja and hazelnut. One bite of perfection.
• Ritter Sport (Waldenbuch, Germany) - Coconut Macaroon. Melty milk chocolate with crystally coconut filling.
• Theo (Seattle, WA) - Jasmine Truffle. A seasonal item I ate once, it has taken on legendary status with me. I remember it tasting like fairy dust.

Breakdown: While I do enjoy pure unadulterated chocolate--only two of the items on the main list are pure chocolate (Patric and Mast Brothers)--the majority of the bars are bold chocolate featuring texturally diverse mix-ins. This may account for the high number of American brands, since some of the leading European chocolate makers stick to pure chocolate. The two pure chocolate bars on the main list are both bold twists, one using goat's milk and the other using browned butter. A few items on the three lists are mass market chocolate that isn't the highest quality but are still regular cravings for me (Kinder, Ferrero, Ghirardelli, Ritter Sport).

* Most people choose what is known as a "fox" (i.e. Keira Knightley or Ryan Gosling), I usually go the practical route, choosing an Eagle Scout. As of this writing, I think I'd choose J.J. Abrams, though, because turnabout is fair play.

** An ever-changing list: The Helio Sequence's Keep Your Eyes Ahead, Kanye West's My Beautiful Dark Twisted Fantasy and, because I think it'd be nice in a tropical setting, The Ruby Suns' Sea Lion.
*** You Shall Know Our Velocity! by Dave Eggers, my favorite, and the complete Anton Chekhov short stories, because I may actually have time to read them whilst marooned.

Pumpkin Progress

Let the record show that today, Thursday, August 18, 2016, I started seeing pumpkin food products in stores. I purchased some pumpkin doughnuts. Yum, yum. ¡Viva la Calabaza!