Hasta La Ideas

Last week, the Chicago-based committee to help land the city the 2016 Olympics released their “Bid Book” to both the decision making body at the Olympics themselves and to the public at large. While most within the city found the new batch of information interesting, with its details and numbers and “Yes We Can!” spirit, our native critic, Blair Kamin, wasn’t particularly pleased, particularly with architectural plans, which were “supposed to be Chicago’s strong suit.” Kamin sees the whole thing as flawed by a design-by-committee mentality held by the Chicago 2016 planning group, with simply commissioning local/national/international starchitecture firm Skidmore, Owings & Merrill to stay in the background and serve as “mere advisers.” So what results with the Olympic Village in particular is a series of bland buildings, each handed over to a variety of architects with no particular focus to group them all together. Kamin sees this in stark opposition to the plans handed in by the Spanish and Japanese competitors who seem to understand the importance of “architecture that is environmentally responsible and packs aesthetic punch.” But while he isn’t head over heels at the moment, he believes it isn’t too late, assuming that, if the Olympics do land in Chicago, there’s still time to make things right in the planning.

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We discovered FINE & RAW Chocolate and were intrigued by the concept—raw chocolate, sweetened with agave instead of sugar, no dairy, great packaging, made in Brooklyn. The Lucuma &#38 Vanilla bar, in particular, won raves at CHHQ. We got in touch with chocolatier Daniel Sklaar who created the company to learn more.

Cool Hunting: What inspired you to start Fine & Raw Chocolate?

Daniel Sklaar: FINE & RAW was inspired by a love for all things artisanal and creamy.

CH: Why did you decide to focus on raw chocolate?

DS: I’ve always been a chocolate fiend. I’ve also had a huge pull towards natural foods. Raw chocolate was the idea of trying something new with the culinary art of chocolate as well as exploring the ideas of nutrition and whole foods.

CH: Can you elaborate a little on the benefits of raw chocolate?

DS: Scientific studies have shown that raw cacao is the number one food source of magnesium and antioxidants. Raw cacao has up to five times more antioxidants than regular dark chocolate. Over 300 other elements have been found in cacao. Among them are phenylethylamine (which scientists believe is released when you are in love or at the very least releases endorphins in the brain and produces a mild feeling of euphoria); tryptophan (the precursor to serotonin), theobromine and anandamine (the bliss chemical). Other benefits worth mentioning are the aphrodisiac and appetite suppressant qualities.

CH: Is there a raw chocolate movement developing?

DS: Yes, it’s grass roots right now. Raw chocolate was only introduced to the public relatively recently. It’s taken time to reach the culinary world. But the culinary scope and nutritional benefits are compelling more people to become interested in it.

CH: How important is Made in Brooklyn part of your brand?

DS: Made in Brooklyn is an integral part of the brand. Brooklyn is the DNA of our identity. The brand is based on getting involved locally by creating great chocolate experiences and expressing relevant dialogues with our communities. There’s an amazing food culture in Brooklyn and it’s exciting to be apart of it and support it.

CH: Your logo and packaging are great. Can you tell us about it?

DS: All the designs were done by local Williamsburg artists. The original logo was designed by Kristina Kaye. At the time it was designed I was broke and she got kicked out of her apartment. I let her crash on my couch and offered her a lifetime supply of chocolate to work on the designs. It worked out great for both of us. She specializes in lingerie design which seemed like a perfect extension to chocolate design. The design was based on sincerity and creaminess: What we want our chocolate experience to be. The chocolate bar wrappers were designed in collaboration with other local artists.

You can find FINE & RAW Chocolate at various NYC locations and online at Fine & Raw.

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I don’t know about you, but escaping south for the winter sure sounds good right about now. If I had the extra cash to spare, I would be headed to the Ponta dos Ganchos Resort in Santa Catarina, Brazil. Located on a privately-owned peninsula, I’m sure to experience breathtaking ocean views. There, I could stay in one of 25 charming, rustic, yet modern bungalows along the side of a hill overlooking the ocean. I could take a spa treatment in true luxury – at the Christian Dior Spa. I could take a dip in the ocean or refresh myself with a trip to their deep, cool, plunge pool. And no need to worry about the youngsters splashing you – no children are allowed at this hideaway! Check out my SLIDESHOW for a taste of the Ponta dos Ganchos Resort!