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Food and Wine
by tammy on February 14, 2007
Chocolate - wine - good food - oy! It was nice to see that I'm not the only wine lover who has a sweet tooth, and I thought this article about a vintner who turned chocolate maker makes a lot of sense.
From Chocolatiers' many dark sides appeal to consumers:
John Scharffenberger and Robert Steinberg launched the first U.S. chocolate manufacturing company in a half-century, drawing heavily on Scharffenberger's refined palate and his past as a maker of sparkling wines.
Together, they set out to do for dark chocolate what fellow Californian Robert Mondavi had done for wine - demystify, democratize and domesticate it.
Call it kismet, uncanny timing or creative chemistry, but in the 11 years since co-founding Scharffen Berger Chocolate Maker, they have watched the public's appetite for gourmet chocolate expand from a Valentine's Day extravagance to an everyday indulgence.
``We've gone through a food revolution in this country,'' said Scharffenberger. Just as Americans have become more sophisticated about wine, other products that once were the luxury of certified foodies, such as whole-bean coffee and artisan cheeses, have been mainstreamed to the masses.
``The one thing that remained to be done was chocolate, and that's what we hit on,'' Scharffenberger said.
Like the label of a fine wine, the wrapper on a Scharffen Berger chocolate tells you exactly what's inside.
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