Hasta La Ideas

Rich milk chocolate bars and ornate pastries capture the South of France spirit

On a recent trip to the South of France, we made a point to check out the confections of Patrick Mesiano, a well-known chocolatier and pastry chef based in the region. His delicious chocolates, fresh macaroons and delectable pastries are rich in flavor and design, often featuring an assortment of nuts and fruits from local growers. At his boutique in Beaulieu sur Mer, we tasted a handful of sweets—from standard chocolate bars to the more complex treats.

One highlight was the hazelnut-studded milk chocolate bar, basic in stature yet full in flavor. Though we tend to prefer dark chocolate, this bar brings a sweeter profile without being too sugary. The nuts, enrobed in golden sugar, are placed by hand in the thick, soft cocoa, and hidden on the back of the standard brick facade—a nice little surprise with every few squares snapped off.

Another favorite, the turtle-like little clusters pair walnuts, pistachios and hazelnuts with a dollop of milk chocolate. Like the bars, the chocolate itself is so smooth and milky it’s almost too much after just a few small bites. But the rich delicate flavors seem to draw you back for another taste.

Mesiano may be best known for his delicate macaroons, packed with intense flavors like fruits, nuts and caramel, which are arguably the best in the region. The vanilla and mint was a standout, as was the pistachio. His miniature pastries, cookies and cakes are as delicious as they are ornate. And for those seeking to go over-the-top, his larger items and platters deliver the bling of the pastry world.

Patrick Mesiano’s culinary creations are available at his three shops in the Cote d’Azur and a handful of outlets in Nice and Zurich. For more information contact Mesiano directly.

German craftsmanship meets Japanese technique for the most impeccable wooden glasses yet

Shedding the chrome-cast cliché of futuristic style, many designers have turned to creating modern products from natural materials. A mix of high-tech techniques with artisan hand-craft has resulted in creative twists ranging from leather iPhone backs to flax bicycles. Always a medium for innovation, eyeglass frames have seen an explosion of materials both simple and complex. There’s something wonderfully tactile with wood frames, and recent designs by Drift to Shwood offer great style at a reasonable price. A recent discovery, Herrlicht‘s hand made wood frames have upped the ante, defining the epitome of craftsmanship in wood eyeglass frames.

Advancing the accessory beyond novelty, Berlin-based designer Andreas Licht spends about a week handcrafting each pair of eyeglasses—from the lens holder to the signature four-pronged pin that enables the ease of swapping out lenses. Sculpted from several thin layers of wood and assembled using Japanese joinery techniques, the Herrlicht collection comes in maple, cherry, walnut or fumed oak in a variety of retro-inspired styles—every element of these frames (including the screws!) is made from wood. Quite durable, the frames have a slight flexibility and light weight that make them effortless to wear.

Presented in a handmade cylindrical wood case stylized after a seed pod, Licht underscores his attention to detail and distinct environmental influences; a mark that has earned him the SILMO 2011 award for excellence. As a skilled woodworker—previously working with wooden bicycles and furniture—Andreas cuts, sands and polishes each wood layer. Due to the labor-intensive integrity of the process, the Herrlicht line produces only 200 to 250 pairs of each model every year.

Due to the high demand and limited run of the collection Herrlicht is exclusively sold at 1010 Optics in New York City and Brillenschneiderei Yves in Berlin. Each pair is pressed to indicate style, wood-type and serial number. Prices start at $1,500.

French-inspired, exotically-flavored caramels handmade in Los Angeles

When Justin Chao of Le Bon Garcon discovered caramels in Paris, he learned that crafting classic handmade French caramels can be a labor of love. I first tasted his buttery confections at Artisanal LA, and was so taken by the mango-passion fruit combination I reached out to Chao to learn more about his process for making such deliciously sweet caramels. To get your hands on some, visit the online shop where they sell in variously sized packages spanning $5-18.

How did you come up with the name Le Bon Garcon?

When I lived in Paris, I lived near Rue des Mauvais Garcons, which translates to Street of the Bad Boys. When I started thinking of names for my company, the name “Mauvais Garcon” kept coming to mind, but I wanted something that reflected my personality, and the truth is, I’ve always been more of a good boy than a bad boy. The name also reminds me of my childhood, when my grandma would take me to the Chinese grocery store to buy French pastilles for special occasions or as a reward. When I started thinking about the concept for Le Bon Garcon, I wanted my customers to feel as special as I did when my grandma would take me to buy candy.

Why did you decide to focus on caramels after working at L.A.’s Water Grill?

When I was in Paris, I discovered what a caramel could be. French caramels were buttery, flavorful and melted in your mouth. When I returned to L.A., I found myself missing those caramels more than almost anything else about Paris. After searching and searching for something similar, I finally decided to make the caramel myself. For months, I spent practically every evening after work in my kitchen, making batch after batch of caramel until I finally found a formula that I was happy with. When I perfected the recipe, I started giving the caramels out to friends and family. As soon as I saw their reaction to my caramels, I knew I had to start a company.

What did it take to launch your company?

Launching Le Bon Garcon was not an easy process. The logistics of finding a kitchen and getting all the permits for a food business is complex and took me a while to figure out. When I had finally found a kitchen and finished all the administrative and legal paperwork, I still needed to find a place to sell my product. I went to a performance at the Broad Stage with my mom and some family friends. I brought some caramels for our friends who happened to know the director of the Broad Stage, Dale Franzen. Dale liked them so much that she asked me to start selling them at the next show. From there, I was able to slowly expand through word of mouth and participating in the Artisanal LA show this past April really helped propel Le Bon Garcon to the next level.

Where do you make the caramels?

I make the caramels at Chefs Center of California, which is a communal commercial kitchen located in Pasadena. The manager, Larry Bressler, an instructor at the Cordon Bleu in Pasadena, has given me several pointers about how to improve my caramels.

Is there a different technique for making fruit caramels than classic caramels?

Absolutely. Each caramel has its own unique process to make the flavor an integral part of the caramel’s essence (rather than something added at the end). For example, to preserve the fresh mango and passion fruit flavors in the caramel, I use a gentler process for heating the caramel. Scorching is an issue with the fruit, so the caramel must be constantly stirred for about an hour in French copper pots. I use real mango and high-quality passion fruit puree to make the flavor of the caramels as close as possible to the flavor of a fresh piece of fruit.

What is the secret to making your caramels so smooth?

Unfortunately, there is no magic trick to making smooth caramel—it’s just hard, manual labor. The texture of Le Bon Garcon caramels comes from constantly hand-stirring the caramel while it is cooking so that the caramel heats uniformly and does not scorch.

Will you be adding more flavors or products to Le Bon Garcon?

I am constantly experimenting with new recipes. I hope to start releasing limited runs of seasonal flavors in the next few months, but I want to make sure that the new flavors are of the same high standards as my current flavors.

Five all-natural twists on the classic peanut butter cup

Since dairy farmer Harry Burnett Reese dreamed them up in 1928, peanut butter cups have been making mouths salivate for the salty sweet confection. Improving on the classic treat isn’t easy, but replacing unpronounceable artificial fillers with natural, organic ingredients makes the snack tastier and a tad healthier too. Below are five chocolatiers whose peanut butter cups deliciously rival convenience store norms.

Rich Belgian milk chocolate and peanut butter ganache work perfectly together in Nikid’s Peanut Butter Truffle Cups, our overall favorite. Top-notch cups housed in elegant packaging proves a keen attention to detail and a made-to-order production process guarantees each bite is super fresh. Purchase through Etsy where a 1/2 pound (6-7 cups) goes for $10—well worth every penny.

We’ve been a fan of Justin’s Nut Butter for some time now, so giving the brand’s Dark Chocolate Peanut Butter Cups a try was a no-brainer. The combo might throw you off at first bite, but overall taste delicious. Their idea is simple—take the finest organic peanut butter and meticulously enrobe it with organic fair-trade dark chocolate for a delicious natural treat. Shop online to get a three-pack for just over $5.

Those raised by hippie parents will remember Nectar Nuggets as a favorite health food store treat. Recently reintroduced, Natural Nectar’s Nectar Nugget peanut butter cups boast zero trans fat and are made entirely with natural ingredients including homemade peanut butter and organic chocolate. Simple ingredients and a traditional look makes this classic appeal to everyone, though we’re lobbying for the brand to also bring back caramel, coconut and other variations we remember from our childhood. The three-pack sells online for $6 but candy addicts can buy in bulk, with a 24-pack going for $45.

Ococoa’s elegant take, a silky dark chocolate delicately filled with organic peanut butter and topped with a touch of Alaea salt, takes the concept to a gourmet level. The Classic Peanut Butter Collection is as beautifully packaged as it is delectable—perfect for gifting. Pick up a nine-cup box online from Ococoa for $22.

For a vegan option, check out Sjaak’s Organic Fair Trade Vegan Chocolate Peanut Butter Bites” With a name as long as its ingredient list (don’t worry, all vegan and organic), these gold foil-wrapped treats will satisfy the sweet-toothed without any of the dairy. While the peanut butter was a little liquefied, chocolate quality was right on point. Sjaak’s sells online in 1.5-pound tubs where $33 gets you over 50 pieces.

“Peanut butter and jelly” chocolate handcrafted by a Midwestern bean to bar chocolatier

Founded in 2006 by Alan “Patric” McClure, Patric chocolate has put the Midwest on the premium confection map. The brand, born from the founder’s deep love of chocolate and an influential trip to France, offers a variety of delicious craft-made bars.

A leader in the artisanal/micro-batch chocolate community, McClure has been involved with the Craft Chocolate Makers of America since its start and is currently serving as its chairperson. Our appreciation of American craft chocolate makers—from the Mast Brothers to Rogue to fellow Missouri-based Askinosie is well documented.

Patric currently offers eight chocolate bars—both blends and single origin, with standouts like the signature 70% blend helping put the brand on the gourmand map. Last year’s introduction of the PBJ OMG—dark roasted peanut butter and cacao balanced with natural bursts of berry from the chocolate—manages to pull off the salty-fruity appeal of the classic sandwich in a melt-in-your-mouth form. Marketed for ages “1-120,” this bar truly offers something for just about every palate.

The line sells from Patric’s online store and select retailers (though the PBJ OMG only for a limited time) starting at $7.