Tag Archives: Sublime Chocolate

Sweets For Your Dallas Valentine

couple-holding-hands-sitting2by Steven Doyle

When we think of Valentine’s Day we tend to think of chocolate, love, and presents, yet most of us don’t know that Valentine’s Day has its roots in an ancient Roman fertility festival called Lupercalia. It was a festival celebrating early spring, fertility, the ancestors, and love. The ancient priests would sacrifice a goat and then make their way around the perimeter of the city of Rome, lightly tapping women on the way with strips of the blood-soaked goat’s skin. No one thought this was strange, as this was an invitation for the spirits of the ancestors to re-incarnate through the cycle of rebirth and ensure fertility. At the end of the day single girls would write their names and place them into an urn. Each bachelor would pick a name out of the urn and would spend the year with her — thus ensuring fertility for the community. Continue reading

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Wine And Chocolate Event At Veritas Feb 13

sublime.jpgby Steven Doyle

Join DallasChocolate.org and Sublime Chocolate for an event at Veritas Wine Room. The event features chocolatier Troy Easton’s creative chocolates and bean-to-bar chocolate bars excellently paired with wine chosen by the sharp palates at Veritas. The event is on Thursday, February 13th from 6:30 pm – 8:30 pm and is $25.

Easton will be sampling chocolate selections including the spicy Caliente, the unique Golden Curry, and the classic caramel with sea salt. Also included will be a sampling of Easton’s chocolate bars. These chocolate bars are the first to be produced commercially in the Dallas area directly from the cacao bean. Easton will be on hand to explain how he sources and imports the fermented and dried cacao beans and the intensive process that turns them into tempered chocolate bars.   Continue reading

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craveRADIO: Meet Chef David Holben And Sander Wolf From The Dallas Chocolate Conference

DSC00587by Steven Doyle

If you missed last week’s broadcast of craveRADIO you are in luck. We have the replay at the bottom of this page waiting for you to listen in. We had in studio the chef from Del Frisco Double Eagle Steakhouse, David Holben, who taught us the finer points of beef including how it is aged, prepared and enjoyed. We also ran through Holben’s austere work history and how he became a chef. This is always interesting to us, and love to see how the most successful chefs started their career. It is never the same.

Holben also discussed the new Del Frisco Grilles that are popping up all over the planet. What a fantastic concept.     Continue reading

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