Hasta La Ideas

Six delectable twists on ice cream staples

While healthy frozen treats might relieve the guilt, nothing quite beats the heat like a chilly old-school dessert. The updated versions of such tasty classics—from fro-yo sandwiches to hand-held banana splits—all promise to add some serious flavor to see you through the rest of summer.

So Delicious Coconut Minis Sandwich

These cute little sandwiches are perfect for a quick summer snack. They’re made of agave-sweetened coconut milk and have 100% of your daily value of calcium per serving. We tried the banana split flavor, but they also come in coconut and vanilla.

Julie’s Ice Cream Bars

Possessing all the appeal of the traditional ice cream bar but none of the additives, Julie’s ice cream bars are made from entirely organic ingredients, making for a rich, creamy blend of classic chocolate and vanilla. The bars also come in several variations on the tried-and-true theme—fudge, vanilla with almond, coffee, and blackberry.

Grey Goose Popsicles

Made at home by Evan, these frozen fruity bars contain an extra kick, lemon-flavored vodka. He mixed Le Citron Grey Goose with raspberry juice and homemade lemonade (although pre-made will do in a pinch), resulting in the perfect blend of cocktail and popsicle. The treats are so delicious you’ll waste no time devouring them, which is all the better since they melt fast. (Pick up your own
stainless-steel molds from Brook Farm General Store.)

Ciao Bella Gelato Squares

If you crave a more decadent snack, try one of Ciao Bella’s Chocolate S’mores Gelato Squares. The rich blend of all-natural Belgian chocolate gelato with swirls of milk chocolate and marshmallow will satisfy any chocolate lover while still keeping you cool. The creamy snacks come in sandwich form to keep hands from getting sticky while snacking, and are also available in Key Lime.

Additionally, for a yummy healthy alternative to the Gelato Squares, try Jala’s Frozen Yogurt Sandwiches, an office favorite. The creamy yogurt comes in two flavors, chocolate and vanilla, nestled between two soft chocolate cookies. These low-guilt sandwiches not only satisfy your sweet tooth, but they also have health benefits because they contain active probiotics.

Diana’s Bananas

These Banana Babies are so delicious they disappeared from our office freezer at an astonishing rate. Dipped in real dark chocolate—nothing artificial or substituted—Diana’s frozen bananas make an excellent midday treat.

Eclectic confections of a modern chocolatier inspired by old world Europe

Berkeley pastry chef Diane Beaty’s chocolate-centered universe is inspired by natural colors and flavors, including those of 18th century French royal courts. Her’s is a bountiful world of hand-painted chocolate rabbits, exotic flavored milk and dark chocolate bars, and clever chocolate interpretations of classical french pastries. Wonka analogies may be trite, but her passion for experimentation and consistency in branding certainly bring them to mind.

Maison Bouche chocolate bars are wrapped in colorful and often illustrated paper and pastel-colored foil. The five standard collections of bars—Fleurs (flowers), Épices (spices), Diversités (diversities), Croquants (crunchy), and Fruits—feature more than 30 bars. This is supplemented by seasonal collections (Summer 2011 includes Tequila, Lime and Sea Salt, Piñ Colada, Papaya, Melon Basil, Strawberry Balsamic and Watermelon Mint) and several special collections (Liquers, Botanicals, Marriage à la Mode, Patisserie, Couture and Confections). In all, dozens and dozens of bars with flavorful and considered combinations.

We sampled several of the bars and confections, which start with a blend of various high quality chocolates, and they consistently held their own.
We particularly enjoyed the hint of cookie and satisfying crunch of the Sablés Croquants noir bar and the one-two olfactory and taste punch of the not too sweet milk chocolate Geranium Bourbon bar. And though we didn’t get to taste the dark chocolate Licorice Macarons, we’re intrigued.

Maison Bouche (which translates to “the mouth’s home”) chocolates and candies are made by hand in-house in small batches. “We are inspired by the old world candy houses of France and Italy,” Beaty explains, “many of which have sadly gone out of business. But we like to feel that we mimic them in some way.”

Maison Bouche chocolates are available online and at various retail locations in the USA.

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.

Colombian dark chocolate packed with a healthy crunch of real freeze-dried fruit

Wanting to combine the finest quality chocolate with “fruit in its purest form,” MarieBelle founder Maribel turned to freeze-dried fruit specialists Van Drunen Farms for her new Chocolate and Fruit Bars. The crispy organic bits mixed into MarieBelle’s single-origin Colombian dark chocolate add a surprising texture not unlike puffed rice, but with a vibrant flavor kick and the nutritional value of fruit resulting from the freeze drying process.

The technique means that the bar’s intense flavors comes directly from the fruit inside, eliminating the need for additives, preservatives or artificial flavorings “to show people that by using the best quality ingredients you can make something simple but so flavorful and rich!”

While the banana bar has the most pleasing crunch, the blueberry and strawberry were quickly nibbled up by our tasters too. Other flavors include mango and apricot, and each sells online, at the MarieBelle store in NYC’s SoHo neighborhood and at select Whole Foods for around $7 a bar.

An interview with Diego Badaro about organic farming and his award-winning Brazilian chocolates

Although Brazil is one of the world’s top producers of cacao, Brazilian chocolate, on the other hand, has received very little attention. The common, everyday chocolate found on market shelves in Brazil is formulated with a higher fat content to add flavor and has less cacao compared to chocolate found in the U.S. and Europe. To put it frankly, even the most desperate chocolate connoisseur wouldn’t get near the stuff.

With domestic brands like the award-winning Amma Chocolates found in metropolises around the country, Brazilian chocolate is having its turn in the limelight. We talked to owner Diego Badaro (who has an American partner, Frederick Schilling) about his creamy, organic chocolate, which is made with cacao from his farms in Bahia, which is already infused with exotic fruits like sapoti or floral notes. A fifth generation cacao farmer, Badaro introduced organic farming techniques to his trade and is help changing the industry, as well as local tastes.

How did you decide which flavors to add to each of the chocolate varieties?

The cacao trees are planted in the shadow of the Atlantic rainforest. In each area, there’s an emphasis on maximizing fruits and plants grown there, through the process of pollination. For example, the jupará is a monkey that eats cacao and throws the pits around the forest. This monkey is a big proponent of cacao, just like the birds. In accordance with each species, specific flowers are pollinated and widespread throughout the areas, so there’s a combination of new elements. Man also influences things. Various trees of diverse fruits are planted together with cacao. In the end, when it’s time to taste the chocolate, an educated palate can recognize the complexity.

Does organic farming make your cocoa beans more susceptible to disease?

It’s the opposite, really. Organic cocoa trees are the most resistant against diseases. Compare it with a person who takes too much antibiotics. His body loses its immunity and antibiotics will no longer have any effect on the body after continuous use. With land, it’s the same thing.

What are the challenges you faced in maintaining everything organic?

In the beginning, the resistance of the old farmers, resistant to accept that our methods gave results. I’m talking about the workers at the farms. But soon, they saw that the fruits were healthier. Today, the farmers believe in organic management and use our methods. There’s an evident rebirth in the region, through the organic culture.

What benefits do your workers receive?

On the farms, workers are our partners, so we share the profits of our sales. In the factory, we have 20 workers. There, as well, we want everyone to take part in the profits.

Why the sudden push now in Brazil for better quality chocolate?

Premium chocolate, or terroir, appeared in the last nine, 10 years. With Amma, things began to change when we started planting organic cocoa, also during that same time. The Brazilian rainforest has the biggest biodiversity per square meter on the planet. And our cocoa is planted in its shade. We have in the composition of our fruits, the essence of the richest elements on Earth!

What’s your production rate?

We expect to export about 50 tons this year. Our U.S. buyers and distributors in Korea, Australia and Japan are starting to invest in this new product—premium chocolate with terroir. We have been in the Brazilian market for a year. We already are distributed across 60 outlets and we want to be in all 50 states this year.