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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
@ site name

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Stocking Stuffers for the Stout-Hearted -

Cocoa Pete's Adventures in Chocolate!

Tuck a collection of very special chocolates into the stocking of your stout-hearted sweetie.

Pete Slosberg, a former brewer and founder of Pete's Wicked Brewing Co., last year launched a line, "Adventures in Chocolate", now available for sale online at www.ecoexpress.com or call (800) 733-3495 to order by phone. Try a sampling of each of the four flavors with Bantam Bites (nuggets that are each about the size of a truffle), or get all four in a Bantam Bar, which is three truffle-sized rounds dunked in chocolate together.

The flavors:

Maltimus Maximus - As a craft brewer, Slosberg sampled the wonderful malt balls made by the Briess malt company of Chilton. His version, Maltimus Maximus, features crunchy bits of real brewer's malt wound around a smooth, melted chocolate base.

Nuts So Serious - Milk chocolate with roasted hazelnut paste (gianduja) and chopped pistachios. While studying at the Culinary Institute of America, Slosberg found this recipe in a 50-year old cookbook.

Berry, Berry Dangerous - Dark chocolate studded with chewy dried strawberries.

Hallowed Grounds - Dark chocolate with a luscious soft coffee-caramel center. A selection of these yummy chocolates would make a great stocking stuffer.

Pete also writes to beercook, "Just wanted to let you know we did our first chocolate and beer pairing as well as using our chocolates as ingredients in a multi-course dinner at the 21st Amendment Brew Pub in SF.

It was really fantastic and the attendees loved it. I spent a good deal of time with Shawn, the brewmaster ahead of time and got some incredible combinations of beer and chocolate, for example, with our four chocolates, we paired Maltimus Maximus with an IPA. Berry Berry Dangerous (dark chocolate and organic strawberries) with their Red Ale, Hallowed Grounds (soft caramel and a hint of coffee in dark chocolate) with their Imperial Stout, and Nuts So Serious (hazelnut paste/pistachio with milk chocolate) with their Barley Wine.

These were really magical and we also had other beers for sampling and found that Ommegang and the Berry Berry was even better....

For dinner, Eddie, who is an amazing chef, used our chocolate in a Black Bean Soup; a salad with bitter greens, walnuts and Reggiano with Aceto Balsamico DiModena; in a Risotto with Mixed Mushrooms; a beef stew with stout/chocolate/ and burgandy; buttery long noodles dusted with cocoa powder (the dusting was brilliant!); and then a delicious chocolate "pudding" pie which was actually based on an old recipe I came across.

I always thought this could work, but it took an actual event to show how incredible it actually can be.

Hoppy Holiday! Pete

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