Domaine de Bequignol, Candied, Pollen, Traditional Guimauves L'Atelier des Douceurs! Recipes and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE treat  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog A Match Made in Heaven Chocolate Walnuts! What started as a friendship of frequent proximity grew - over many, many years - to an intimate bond between a nut and a seed. They had met in school. One was sophisticated, refined, inside a hard shell, the other more free-flowing, willing to be a truffle one day and a hard candy the next. They were friends, often together for events, parties, and most often from September to October when harvest was happening. It was an accident really, for them to meld together; one after being solid for so long became more fluid, the other broken out of its shell. But meld they did, and what you see before you is an amazing combination of walnut and chocolate, perfect in nearly every way. By taste, it is a flavor with a memory that is as strong as it is in the mind. The first momentary dryness of the cocoa powder gives way to the silky smooth chocolate and then to the core – the walnut – which crumbles delightfully. This is truly a match made in heaven! Click Here To See Everything Featured in This Newsletter! Domaine de Bequignol Chocolate Covered Walnuts To die for! "I have an irresistibility index I apply to chocolate. How long does it take to stop eating without painful self denial? For all of ChefShop’s remarkable collection of dark chocolates, for the Pralus bars, the Margaux cherries, the Arriba couverture, the Slitti bars, the Quadrotta, the Cleopatra pearls, the irrestibility index is way above average. But for the chocolate covered walnuts, it is off the charts. To stop, lock yourself in another room." -- victor What a special treat! "I love chocolate and I love walnuts, especially when toasted so I thought I'd give these a try - so glad I did. They arrived a little melty (hot in Texas), but I put them in the frig and later in the day I sampled one of the best nut confections ever. The chocolate is not too sweet and with the crunchy walnuts, this is a perfect after dinner bite." -- kim Shop Now for Domaine de Bequignol Chocolate Covered Walnuts! Rolled Chocolate Balls with Bourbon recipe A delicious and gluten-free version of the classic holiday treat that is easy to make and even easier to eat! We love these rolled in caramelized cocoa nibs, which add depth of flavor and a bit of crunch without adding too much sweet. NOTE: if you want these to be alcohol-free, try using ginger ale or apple juice in place of the bourbon. See the Chocolate Bourbon Balls Recipe Here! Feuilletine Flakes A Buttery Pastry Crunch! Also known as Pailleté Feuilletine (tm), these scrumptious Crepes Dentelles crumbs are normally only found in commercial kitchens. As Tina says, in Food & Wine Magazine, "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Note that Pailleté Feuilletine Flakes are delicate and are naturally small. Great Flakes! "I’ve been seeing these being used on the Food Network for years and when I saw them on your site, I had to order them. The shipping was fast! I gave them a little test by adding a few TBSPs to some leftover ganache I had already made and they were great! The little candies came out crunchy just how I wanted! I’m looking forward to using these crunchy little flakes in other baked goods!" -- holly Best price, Best quality "These are the crisp little flakes that will take your recipe over the top when you need texture in your ganache, praline & many French desserts. The flakes keep their crispness in the ganache as well as other recipes of the same consistency. You will not find a better quality than these & the price is the best period. So glad I found ChefShop finally, rapid response, best prices & easy to find what you need. Thank you, I look forward to purchasing with you. I highly recommend the feuilletine flakes & ChefShop!!" -- beatrice Shop now for Feuilletine Flakes (Pastry Crunch)! Chocolate Hazelnut Cookies with Feuilletine Flakes recipe Mix them into a luxurious hazelnut creme, layer with fabulous chocolate, and get a decadently delicious candy-like cookie. Check out the Feuilletine Flakes Hazelnut Creme Cookie Recipe Here! These taste best right out of the bag! Crunchy, sweet, and yummy. If you have never tried caramelized cocoa nibs -- you should. They are sweet and not as bitter as regular cocoa nibs, because they've been rolled in sugar and then baked. The caramelized cocoa nibs can be added to any kind of dough or shortbread; baked in cakes, sponges, or used in praline fillings, and on ice cream. Or just eat them right out of the bag -- that is what I do! Try them and have fun! Shop now for Caramelized Cocoa Nibs! Chocolate Bark with Marcona Almonds, Candied Fruit and Sea Salt recipe This recipe – from Jacques Torres Chocolate in New York City - was adapted from an article in Food & Wine Magazine about how chefs stay slim and in shape. The thing that caught my eye – besides the fact that I love anything chocolate – is what Jacques said about cravings: “I’m more addicted to chocolate than I am to sugar . . “ - and a small piece of super-quality dark chocolate can stave off his cravings. See the Chocolate Bark with Marcona Almonds, Candied Fruit and Sea Salt Recipe here! Florian French Candied Red Cherries for Baking from The Confiserie Florian du Vieux Nice, France The process of candying fruit is time consuming and nerve-racking; what with making sure the sugar concentration, times, and temperatures are all correct -- not to mention the quality of the fruit. Candying cherries for baking is even more complicated since that beautiful red color is very fragile, and can be quickly damaged by heat. Florian Cherries are made from premium quality fruit and no coating is used after the candying process so that optimum moist texture and natural fruit crunch are achieved. These gorgeous candied red cherries are packaged immediately to retain their full flavor. They are of the Bigarreaux variety, and they are perfect for a whole host of baking applications. Use these candied cherries whole, or cut them in half for cookies and cakes. Can you imagine fruitcake without some bright red, candied cherries? You Deserve the Best! "My holiday fruitcake is an enormous source of pride. They are lauded far and wide, and great wars have been fought over them. How is this possible? Premium ingredients, is why. For example, the deeper color and subtlety of flavor of these cherries helps elevate my fruitcake high above the crowd. It will do the same for you." -- kevin Shop now Florian French Candied Red Cherries for Baking! Manjari Dark Semi-Sweet Couverture 64% Chocolate from Valrhona Valrhona Manjari chocolate is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar. With a 64% cocoa content, Valrhona's Manjari is perfect for the bittersweet or semi-sweet chocolate called for in recipes. This Madagascar dark chocolate is the perfect compromise between the ultra-dark bittersweet chocolate couvertures with 70% cocoa content and the (often too sweet) dark chocolate couvertures with less than 60% cocoa content. Valrhona Manjari chocolate has a higher-than-typical amount of cocoa butter to give your desserts and truffles a silky finish, and make your favorite drinking chocolate, oh so rich! With the sweetness of the tropics, Valrhona Manjari chocolate has an intense taste, sustained fullness, and then hints of dried fruit and grilled almonds with a woody base. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial-size blocks. Valrhona was established in 1922 when a pastry chef from Tournon, France created a chocolate factory, which eventually achieved worldwide recognition. In 1984, it became the first to offer a chocolate with 70% cocoa. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world. Their focus is solely on their chocolate, and to ensure the highest quality and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world. Now that's quality control. Manjari is a couverture with 64% cocoa content (with 35% Sugar and 40.5% cocoa butter). This Madagascar dark chocolate is a blend of Criollo and Trinitario cocoa beans. It has a characteristic fresh, slightly acidic chocolate taste, with intense hints of red fruits, and is perfect for most pastry applications calling for bittersweet couverture. This dark chocolate is especially good for fillings, for pouring, dipping, and molding. Shop now for Valrhona Manjari Dark Semi-Sweet Couverture 64%! Candied Sorrento Lemon Peel from Sorrento, Italy These smell crazy fabulous and taste just like you imagine them to be. Cut them up into slices, cubes, or even custom cut designs! Sorrento Lemon is one of the "greats" in the world of citrus, with a unique lemon flavor, here sweetened for pastries, cookies and fruitcake! Shop now for Candied Sorrento Lemon Peel in Quarters Bigoli with Fennel Pollen recipe Pasta with Fennel Pollen. Super easy and super delicious! See the Bigoli with Fennel Pollen Recipe here! Italian Fennel Pollen Seasoning It's like a kitchen drug that's legal! My supply is long gone; my sister stole my secret stash. It was old, I told her, but she didn’t care. Like the Tabasco Crazy, she is Italian Fennel Pollen Wacky; she, who puts it on almost everything. Eggs in the morning, eggs at night, fish, pasta and even popcorn! I have to admit, like a drug, once you start to use it, it's like it saved your life! Fabulous on fish or grilled vegetables, the standard recipe is fennel pollen chicken. Fennel Pollen transforms mundane chicken to the insane. (See note about my sister above.) And all you have to do is add fennel pollen to the mix of salt and pepper! It’s that easy! It is the most secret gift (perhaps of all) that you can give. Small enough to hide in your pocket so you can surprise your host. And there is no box big enough to hold the explosive, effervescent excellence of nose that is in this little package. Though it won’t last a lifetime, (and neither will our supply) your memories will! Buy wild fennel pollen and rub on your protein, infuse your pasta, and add it to your cookies, too! It works and plays well with everyone. Shop Now for Italian Fennel Pollen! Mori - Spaghetti Bigoli Nobili Mori Pasta This pasta is the best. Hard to imagine that one dried pasta is better than another; after all it is just flour and water. We don't know why Bigoli Nobili Mori Pasta tastes so good - it must be the flour and the water - but if you can only have one pasta, it should be this one! Bigoli is a traditional pasta from the Veneto region of northeast Italy and references to Bigoli date from the mid-1400s. In 2002 Pastificio Sgambaro re-introduced its bronze-drawn Bigoli in three versions: Mori, Bianchi e Sottili, and al Radicchio Rosso. They gave these amazing pastas the name "Bigoli Nobili" to pay tribute to the best culinary traditions of the Veneto region. About the size of spaghetti, Bigoli takes its name from the extrusion press used to create it. Sgambaro "Mori" (dark) is made from the best durum semolina grown in Italy; it's slightly darker and denser than most pasta, and its surface has a rougher texture, perfect for encouraging sauces to cling - and the taste is sensational! Right now at a special price so you will be inspired to give it a try - Buy 3 boxes and get $3.00 off per box! Shop now for Bigoli Nobili Mori Pasta! Roasted Yams with Harissa and Dried Cranberries recipe! The Harissa really shines in this recipe, and the yams are delicious served hot or at room temperature. See the Roasted Yams with Harissa and Dried Cranberries Recipe! Honey-Sweetened Dried Cranberries Organically Grown Without a doubt, some of the best dried cranberries we have ever tasted. None of that super-sweet stuff here. These cranberries are sweetened with a touch of all natural Blackberry Honey - so you can still taste that great cranberry flavor. Shop now for Organically-Grown, Honey-Sweetened Dried Cranberries Moroccan Harissa Villa Jerada! This ingredient has become a great friend. When I want to spice up my day, I add a spoonful of Harissa to my dish and voila!, my life is better, one spoonful at a time. Not too chunky and not too smooth, this little bit of spice adds a little bit of heat in just the right amount. Today, we had a quick mac'n'cheese, and it needed help. A spoonful of my best friend and happiness all around! Whether bound for your favorite new recipe or as a condiment at the last minute to save an everyday dish, this Harissa from Mehdi is fabulous and the best we have found in a jar! Shop now for Villa Jerada Moroccan Harissa! Traditional Guimauves L'Atelier des Douceurs! In 1907, Theodosia Throckmorten's travels to Egypt while fighting off the Serpents of Chaos, returning the Emerald Tablet and discovering long-lost temples with her archeologist mother from the British Museum of Antiquities, was certainly a major undertaking, to say the least. And it is clearly understandable that perhaps one of the most important finds of this eleven-year-old wunderkind was forgotten. As you know, Theodosia spent much time on digs in the dusty and dry desert. But did you know that marshmallow, as in the white puffy thing that we roast over the open fire, started as medicinal candy for young children in ancient Egypt? By combining honey and a sticky, gooey plant called mallow, which is found in the salt marshes near large bodies of water, this meringue-like candy was made to soothe a child’s dry, sore throat. It was Miss Throckmorten's adventures and subsequent extended exposure to dust and minimal water intake that brought her to seek an edible salve. With Gadji’s help, Theodosia was able to cure her ailments with the medicinal marsh-mallow and return home in good health. These cubes of melt-in-your-mouth joy from France are perhaps the most wonderful soft treats on the planet. At least at this time of year - rivaled only by Panettone, that is. The mallow is long gone, as is the honey, but the mental satisfaction remains and reminds us of childhoods past and childlike futures. Extremely Limited supply this year - limit 2 per order. Shop now for L'Atelier des Douceurs Traditional Guimauves (marshmallows)! Albertengo Sorrento Lemon Panettone One of the Most Delicious Things You'll Ever Taste "I'm back for my fourth year of ordering these amazing panettones, and they have become an important part of our holiday season. The moment you open one of these lovingly-packaged treats, you will find the aroma to be intoxicating. Try to resist poking your nose in this package over and over again. I simply can't. The rich smell of freshly-baked quality ingredients is amazing, but the best part is yet to come. Disregard any comparisons between panettone and fruitcake. The consistency of the panettone is light & fluffy, and the candied lemons are luscious but subtle. If you are looking for that special holiday gift that will impress the jingle bells off someone, you must try these (but be sure to order one for yourself or you'll regret it)." -- michael BEST EVER!!! "Do NOT hesitate to purchase this Lemon Panettone!!! I LOVE Lemon Panettone and Sorrento Lemon Panettone-Albertengo is THE BEST!! The luscious flavor is so lemony, the texture is soft and moist and the candied fruit is soft and chewey. I will buy no other Lemon Panettone as I've found the best! I've ordered 4 this year. I intended to give a couple as hostess gifts but I'm re-thinking that idea, ha ha ha. Oh, they freeze well too!! Pre-order NOW, do not hesitate or it will be too late and you'll have to wait another year!" -- nancy Shop now for Sorrento Lemon Panettone from Albertengo! Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. STORE HOURS: Monday thru Saturday, 10 to 5. Closed Sunday. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We now have multiple HEPA medical grade air filters running 24 hours a day in the shop. Please keep in mind we are limiting the number of people in the shop at one time and masks are required. If you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks. The Holiday Bread Panettone Made in Italy! Some Panettone is now expected to arrive to us after Thanksgiving; we hope to ship out to you by the 9th of December. Some of the Panettone is caught up in the backlog of cargo ships off the coast. Please preorder your favorites and keep an eye here for news and updates. Hit the spot! " This cake is so delightfully delicious! Thanks, Chef Shop, for turning me onto it! It was a great gift!" -- melissa Shop now for Italian Panettone! Give the Gift of Love through Food Gift Certificates available for any amount you choose. Choose the amount in $25 increments by changing the quantity number and we will take care of the rest. Share ChefShop with a Gift Certificates HOLIDAY Store Hours - Monday thru Saturday 10 to 6, Sunday 12 to 4 If your order has been confirmed as "ORDER READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 - FOR Pick-up orders placed online you need to get to the select shipping method page in the shopping cart. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply. Easy to reach and wide open parking lot. Click here to see the map.   This Week's Recipes Mom's Congee Recipe Straight from the Boston Globe so many, many years ago. Making Congee is easy, relaxing, and rewarding. Make your own chicken stock and cook on low to really bring the flavors together. Classic Smoky Romesco Sauce Recipe Romesco is a classic, Spanish tomato-based sauce with smoky overtones from the Pimenton de la Vera smoked Spanish paprika, and the toasted ancho chilis. Makes a wonderful alternative to ketchup or marinara sauce when used as a dipping sauce with Fried Polenta Sticks, or with prawns as an alternative to cocktail sauce. Homemade Blue Cheese Mustard Deviled Eggs Recipe I absolutely LOVE homemade deviled eggs. But I am very picky about my deviled eggs. My favorites were made by Frances, the elderly Italian woman who used to clean my grandparents house when I was a little girl - no relish, nothing fancy, just good, old-fashioned deviled eggs. But, Deviled Eggs are one of those foods that are just calling for a new twist. So, if you like homemade deviled eggs with a little something extra, try out this recipe. See what you missed in previous Newsletters Cookies, Thanksgiving Ideas and More It's Time for Soup - and Cake! Falling Into Fall, Panettone has Landed ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA