Chocolate
From Master Chocolatier Andrea Slitti!

If you love chocolate and don’t know about Andrea Slitti, you should. With over 30 gold medal awards for his chocolate, and a recipient of the Best Italian Chocolate Maker Award, his work is worth tasting! Over the years we have honed in on our favorites from his extensive line. And, that is what we offer here and on the website.

Andrea Slitti is a “Pure Chocolate” maker. One who doesn’t use soy lecithin (yes you can make chocolate without it), uses only pure vanilla, and 100% cocoa butter with no added vegetable oil. (Did you know chocolate producers can use oils in place of cocoa butter without listing it?)

There are dark chocolate people, where the % of cocoa is everything. The bigger the number the better. And there are chocolates that do best by taking a bite (or breaking a piece) and then letting it warm in your mouth to savor the flavors. And some chocolate is just to bite and eat, satisfying a craving and filling a need.

Slitti chocolate is both! You can savor it and be rewarded with the resulting flavor. And, there is a pleasure to just breaking off a piece and eating it. One mouthful and you can tell, Slitti Chocolate is the perfect emergency chocolate bar for your travel bag!

Hazelnut Spread Beyond spoon-worthy, this is the best & our favorite chocolate and hazelnut cream spread. It's so good, all you need is a spoon to consume it. If you have any left, you can also use it for a topping on luscious desserts.

Hazelnut Disk Gorgeous Hazelnuts in Slitti's amazing dark chocolate. It's got crunch and nuts. What more can you want in a bar (that's a disk) of chocolate?!

Milk Chocolate Disk I always forget how great this is. Rich milk chocolate with bits of toasted rice. Like a Nestles' Crunch bar - only MUCH better! It is really, really good! If you love milk chocolate, this might be the very best you will ever have!

Caffe Nero This Gran Bouquet Nero is Slitti's amazing coffee all wrapped in pure extra dark chocolate. It is one fabulous bar. It explains why chocolate and coffee exists with one or two bars.

Assorted Pralines Praline is the process of boiling (baking) nuts in sugar creating a wonderful treat. Then grind or keep whole, and add chocolate to make a cream and what you have is a candy that is a chocolate lover's dream.

Dark Creamy Spread Upon opening the jar you smell the hazelnuts entwined with cocoa. You press your popsicle stick in expecting resistance and instead the smooth, creaminess of the Gianera is not only surprising, it is absolutely delightful! It’s immediately obvious why this has won a Gold Bar twice for Best Spreading Cream!

Milk Chocolate Spread Love the hazelnuts of Nocciolata? And the creaminess of Gianera? But want the milkiness of, well, milk? Then Riccosa is the perfect blend of three! The dark milk is Andrea Slitti's super chocolate, the best milk you can find. Then, with a spoon, you can't help but massage a tongue full while you close your eyes and enjoy. Wow!

45% Dark Milk Chocolate If you are a dark chocolate only lover, you might just want to consider this bar. And If you are a milk chocolate lover, love dark, but just can't get over how some bars are just too sharp? This just might be your new love!

70% Milk Chocolate Are you tired of hiding your favorite milk chocolate and having to eat it in the broom closet at work? This is a bar that you can eat in the open. And when you share, (I never share my chocolate) everyone won't believe how good it is! This is a chocolate bar with a 70% "rating" yet it's milk! It is one of the reasons we love Slitti chocolate!

Disk with Almonds! I always forget how great this is. Deep, dark chocolate, rich and smooth with almonds. It is really, really good! Chocolate, almonds, in a bar like thickness. Smash it and get different shaped pieces. I then gravitate to the almond pieces. Then, I savor the remaining dark chocolate.

Shop for Italian, handmade, artisan Chocolate.

Olio Nuovo is here - Quick & Easy Ideas

Taste of the new Olive Oil Harvest is this Weekend! Drop by and taste the new oil! Every year is different! Though we can't be in the orchards when the olives are harvested or pressed we think this is the next best thing. Brought in from Italy and California this year it is just plain fun to try the new oils and compare them to last year's. Best Ice Cream Toppings! Crumble two and pinch one, it’s just for you. After everyone else is seated and enjoying the fruits of your labor, you can be topping your favorite vanilla ice cream in private. A pinch of Caramelized Cocoa Nibs is perfect for topping ice cream, though best on just plain o’ vanilla Or, added to brownies, inside or out. Or dress up plain whipped cream! Mademoiselle Margaux Twigs Break ‘em and drop them on almost any dessert, or keep them whole to dress the side of a cake or laid out on pumpkin pie. Or lay them out on your bowl of just made Elderflower ice cream. Hot Cashew Brittle! Dress up your dish! Mazie's Brittle is great whole, as you know, but crumble them up and the heat is perfect when added to the top of a cookie or added to an apple crumble or, of course, topping ice cream will give you hot and cold! Smoked Turkey for Christmas This phenomenal smoked turkey was chosen by The New York Times as the best smoked turkey in the country! This naturally raised, free-range turkey is smoked by our favorite master butcher Rick Friar of A&J Meats here in Seattle. Limited supply.

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