Title caught your eye, didn’t it? This post is rated “XS” for Extra Sexy, the annual DCF Love Month sexy post.
I’m distraught when I find out that chocolatier Benoit Nicolay has moved to Singapore. I’ve fallen hard for his Chocolate Spoons, one of his big-seller creations. The business has been taken over by his former partner, Dustin Andaya and his wife, June, who’ve renamed the business Bruges Belgian Chocolates, an equally masterful undertaking.
But no chocolate spoons.
Until last Christmas when Cory Untalan of The CRU Kitchen , gifts me with … oh my god … can it be? … Chocolate. Spoons. (!) Not wanting to believe my eyes, I trace the package curiously, disbelievingly, with my fingers and eyes, pry open the flip-top lids and breathe in deeply. Chocolate, dark and brooding, invites me in, and warmth spreads through my belly. Silently praising the chocolate gods who paid attention to my petitions of: “Please bring me some chocolate spoons again!” – I clutch my precious treasure and race to the kitchen.
With practiced hands I take out my favorite pot for making hot chocolate, it’s tall and narrow with a long handle and spout. I pour some milk in – the sloshing liquid emits a self-satisfied glug! I turn to the pair of chocolate spoons sitting expectantly atop my kitchen counter: Dark Chocolate? Or Dark Belgian Chocolate & Kahlua? I go for the former and dunk it in. The package reads, “Just stir in hot milk!” but I take extreme pleasure in holding the spoon and running it round the pan’s bottom. It leaves a trail of streaks on the side as the chocolate slowly surrenders to the swelling heat.
Cory recounts seeing these chocolate spoons on a trip to Brussels, Belgium two years ago. “It was very cold and [my husband and I] had just had the best freshly made Belgian waffles from this hole-in-the-wall. A few meters away was this place offering Belgian hot chocolate spoons; I’m not much of a coffee drinker so I knew what a great concept this could be!” I smile at her excitement. Cory’s very animated when she talks about food and her enthusiasm is catching. She’s very adventurous when it comes to trying out new dessert concepts and I’m often the happy beneficiary of her tinkering and testing.
“So I realized, ‘eat your chocolate, yes, but now you can drink it too!’” Cory continues. “When we got back to Manila, we started making hot Belgian chocolate drinks using my chocolate supplies for baking. It was the pleasure of melting and stirring the chocolate spoon in hot milk, and the best part was the option of licking the soft chocolate off the spoon!” (A ‘most climactic point,’ she fervently tells me). I have to chuckle when she admits that her supply of Nesquick, Swiss Miss, and Hershey’s Cocoa “… have been left in the cupboards to expire.”
Ah, but good hot chocolate has the power to do that. It transforms two simple foods, chocolate and milk, merging to form something new, something better.
My hot chocolate is almost done. The chocolate, a former block, has collapsed and clumps of it cling to the spoon, its last lingering goodbye. I decide to put it out of its misery. I fish the spoon out and lick it in one slow swoop. It’s a scant amount but sweet, I’m wanting more. I look down into the pot. The milk’s purity now penetrated, it displays a darker heart, bits of brown building up here and there. I intend to work it through with my immersion blender for a smooth, fine finish.
As I take the pan off the heat, I glance at the other chocolate spoon. Dark Belgian Chocolate & Kahlua, it states. Nestled close to the spoon is a transparent cylinder with an enlarged top end. I suppose some rather unfortunate terms for it would be “eyedropper” or “syringe.” But no, it’s got its own decidedly righteous, refined name – it’s a pipette (pi-PET or pie-PET). It holds the libation captive until the heat lets it loose, an outpouring of liqueur into milky liquid. Submissive surely, to the milk and chocolate, but suggestive.
I can drink the hot chocolate as is but I want an uninterrupted blend of chocolate. My immersion blender makes quick work blitzing and bubbling, the remaining bits of chocolate submitting to the blades.
I pour the chocolate into a cup, bubbles ring the rim, and sparks of sunlight skip on the surface – heat on heat…
… and heat on my tongue. I sip.
An initial rush of chocolate, a rumble of rapture that dies instantly. A lull. I feel myself leaning forward and then I take a breath. Another sip reveals a reverie of velvety milk, a creaminess cascading into definable flavors of smoke, sweet, and chocolate.
Seduction. On a spoon. Because spooning is more than just about skin on skin.
Chocolate Spoons by The CRU Kitchen
The CRU Kitchen on Facebook
P125/pc; P325/set of 3pcs
– Dark Chocolate (all kinds, plain or w toppings)
– White Chocolate
– Dark Mint
Belgian Choco Spoons
P150/pc; P400/ set of 3pcs
– Dark Belgian Chocolate
– Sugarfree Dark
Premium Choco Spoons
P175/pc; P500 set of 3 pcs
– Dark Chocolate & Kahlua
– Dark Chocolate & Cointreau
– Dark/ White Chocolate & Strawberry Tequila
– Dark Chocolate & Amaretto
Available at the following weekend Bazaars this February:
*Powerplant Mall, Rockwell.(Feb 3-14 daily , and all the succeeding February weekends)
*Weekend Gourmet Market, Eastwood Mall, Libis ( Saturdays and Sundays)
*Gourmet Gathering at ATC ! Activity Center, Alabang Town Center ( Saturdays and Sundays)