chocolate is the new (and better) crack!
Shove a chocolate chunk cookie in my mouth and I’m on a planet bliss. When I once dined with a girl who claimed she hadn’t eaten dessert in ten years for fear of gaining weight (all the while I thought she was in desperate need for a twinkie and a compass for she was that thin and that lost), I remember hailing the waiter for another round of the chocolate mousse.
Suffice it to say, I’m a fan of the sweet stuff. I’m often caught with sticky fingers (the almond chocolate toffee kind) and I’ve perfected the cake, the mousse and the very delectable cookie. So call me thrilled to have a bona fide shoppe dedicated to chocolate in my neighborhood. Welcome to The Chocolate Room - Brooklyn’s answer to my crack addiction. And let me tell you, I was fiending.
In The Chocolate Room you’ll find “desserts that range from classic chocolate pudding to sophisticated spiced hot chocolate cake and frozen white chocolate mousse.” Their chef creates mouth watering desserts using fine chocolates including Valhrona, Sharfenberger, and El Rey (all confections and truffles are made in Connecticut while everything else is made on the premises). Indulge in their freshly made ice cream, hot chocolates, shakes, and fair-trade organic coffee drinks. The decor is old school lavish - dark woods, posters of the French follies, and a friendly, informed staff who loves chocolate just as much as you do.
Yesterday, whilst scurrying from errand to errand - from facial to mailbox, farmer’s market to Whole Foods - I collapsed inside and sipped a hot cappucino, nibbled on a milk chocolate fudge almond bar (there was a hint of salty from the nut to counter the sweet of the milk chocolate) and snagged some cookies (including their signature chocolate peanut butter cookie) to go.
The Chocolate Room is located at 86 Fifth Avenue, Brooklyn, NY between St. Mark’s and Warren.
September 2nd, 2007 at 8:12 am
Following up on your chocolate/crack metaphore:
In The Botany of Desire, Michael Pollan puts forth a theory (way over my head, so forgive me if I got it wrong) that human brains, particularly women’s brains, produce naturally occuring compounds called canibanoids similar to the active agents in good pot. Thats why most people can get high - they already have the chemoreceptors in place. Apparently chocolate delays the rate at which natural canibanoids dissipate, so they let the feel-good chemicals in your brain build up and give you a feeling of well-being.
Or it could just be because it tastes REALLY good.
September 2nd, 2007 at 8:23 am
ha! I love it. i’ve heard this theory also, and that chocolate accelerates the process of releasing dopamine (the feel good drug). and you’re completely right - a good bar of chocolate can taste soooo good!
September 2nd, 2007 at 8:47 am
I really like Cocoa Bar, too
(7th Ave & 2nd St, I think, in Brooklyn).
September 2nd, 2007 at 9:33 am
You must, must, must try their chocolate fondue. They serve it for two with a plate of dippin’ goodies - sliced bananas, pineapple, strawberries, pound cake, and the best, best homemade marshmallows. It’s such a good variety that you can bargain - I don’t care for bananas and my cousin hates pound cake - perfect!
Aw, I miss Park Slope
September 2nd, 2007 at 10:06 am
Forget the books, please send cookies.
September 2nd, 2007 at 11:23 am
Woman, Max Brenner’s at Union Square. They have frickkin’ FONDUE!
September 2nd, 2007 at 1:46 pm
Felicia
I visited the Chocolate Show (New York) last year for the first time.
I recently wrote about a Family Cookie Business, The Tanks.
Find it here….
http://www.sergetheconcierge.com/2007/08/these-tanks-mak.html
Serge
‘the French Guy from New Jersey’
September 2nd, 2007 at 7:06 pm
alissa-hey there! i do love the coffee at the cocoa bar!
elizabeth/jasmin - ladies, i am in luck for I have A FONDUE SET that has gone untouched for 2 years. I say some silky chocolate is in order!
andrew-ha! love it.
serge- thanks!