Compartes Chocolatier Official Blog

May 15, 2012

Gourmet Chocolate Chip Cookie Recipe


8oz          butter, room temperature
1 1/4c      dark brown sugar
3/4c         granulated sugar
2each       eggs


1 1/2tsp   vanilla extract
3c            pastry flour
1tsp         baking soda
2tsp         kosher salt
24oz       65-75% cocoa content dark chocolate buttons (you can also pick up a Compartes dark bar and cut it up into flat chunks)


in a kitchen aid bowl, fitted with a paddle attachment, cream the butter and sugars until all combined.  do not beat until pale or your cookies will be too flat.
add the eggs, one at a time, until well combined.
stop the mixer and scrap the sides of the bowl.
add the vanilla extract and mix for 10 seconds.
sift the pastry flour, baking soda and salt and slowly add it to the mixer with the mixer on the lowest setting.
when you see that almost all the flour has been incorporated, add the chocolate and mix just until combined.
 form the dough into balls the size of golf balls. 

for chewy cookies:
chill the dough for 2 hours
place the balls of cookie dough on a parchment lined cookie sheet and bake at 350F for 10 minutes. 
rotate and bake for another 4-6 minutes or until the edges are golden brown.
 i like my cookies underdone so I err on the side of 3-5  minutes.
cool completely or grab fork to eat directly while hot and enjoy with a nice tall glass of milk! 
May 08, 2012

Jonathan's Favorite Chocolate Tart Recipe

I love you all probably know by now.  As much as I try to make other goodies at home, my first choice is always something with chocolate.  I came across this delicious recipe for a simple and decadent chocolate tart and it has instantly become one of my favorites, a classic if you will, for me to make at home and serve at a dinner party or gathering at my place.  With a hint of caramel and a boost from coffee to enhance the dark chocolatey flavor, this tart balances just the right amount of decadence and deliciousness.  Try a recipe like this for Mother's Day or any time of the year and its guaranteed to become a classic at your house too! ;)



Jonathan's Favorite Chocolate Tart Recipe

Eight servings

1 1/4 cup (250 g) sugar
6 tablespoons (90 ml) warm coffee (preferably a dark roast like espresso)
4 ounces (115 g) unsalted high-quality butter, cubed, at room temperature
A hefty pinch of sea salt
6.5 ounces (185 g) bittersweet or semisweet chocolate, chopped
2 large eggs
1/4 cup (35 g) flour
1 tablespoon dark rum or 1 teaspoon really good vanilla extract

One 9- or 10-inch (23 cm – 25 cm) prebaked tart shell

1. Preheat oven to 350ºF (180ºC.)

2. Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Cook the sugar over moderate heat until the edges liquefy and being to caramelize. Use a heatproof utensil to gently drag the liquefied sugar toward the center of the pan, encouraging the sugar to melt evenly.

3. Once the sugar is melted, it was caramelize rather quickly. When it starts to sightly smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. Be sure to avert your face and you may wish to wear oven mitts.)

4. If the caramel has seized up in places, stir it gently over low heat until smooth. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth*.

5. Mix in the eggs, then the flour. Stir in the rum or vanilla extract.  (For a more boozy tart, sub in a bit more rum and less coffee, the amount of tablespoons here is a bit interchangeable)

6. Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake at all. 

Remove from oven and let cool completely before slicing.

Storage: Tart will keep for up to three days at room temperature, well-wrapped.

Troubleshooting: If any bits of caramel remain after adding the butter, simply stir the mixture over very low heat until they’re all completely dissolved. If any stubborn little bits remain, you can strain the buttery caramel through a mesh sieve, before adding the chocolate.

*If the mixture is too hot to add the eggs right after the chocolate, you may let the mixture cool down a bit before adding the eggs. 

April 23, 2012

South Park Chocolate Easter Eggs

Check out these AMAAAAZZZING Chocolate Easter eggs we created for SOUTH PARK TV Show here at Compartes Chocolatier Los Angeles! Customized with their signature South Park Eyes, these giant caramel filled eggs were adorable and delicious!! Cartman seems to have stolen a whole bunch!
April 23, 2012

Oprah's Chocolate Tasting Tips by Jonathan Grahm

Master Chocolatier Tips for a Chocolate Tasting by contributor Jonathan Grahm

There's no better way to enjoy chocolate than by hosting a chocolate tasting for you and some of your favorite friends. Here are my four tips for choosing chocolates for a tasting party.

     1. Taste All Kinds and Colors of Chocolate
At Compartes, we do mostly dark chocolate, so I suggest choosing different flavors or brands of dark chocolates for your tasting at home. Traditionalists may want to add in a bit of good milk chocolate or even some white chocolate (although it is not a chocolate at all) to the mix of the chocolate tasting.

When tasting different types of chocolate such as dark, milk and white, I suggest breaking them up into sections since the dark chocolate is going to be the strongest in flavor profile, while the white would be the weakest. 
     2. Chocolate from Various Regions
Chocolates from around the globe are all the rage these days. You can find chocolates from all different regions in the Americas such as Trinidad, Ecuador, Venezuela (which is one of my personal favorites and one I use a lot at Compartes), Columbia and Costa Rica, to name a few.

Regional single-origin chocolates from places in Africa such as Ghana, Madagascar, Tanzania, Nigeria and the Congo region are also very popular. While chocolates from regions in Asia such as Papua New Guinea may be harder to find, they are available as well. You can pick up these "single-origin" chocolates in good health food stores, a local Whole Foods market or online for a fun way to compare the flavors based on where the chocolate is grown and cultivated.
     3. Try Chocolates Based on Cacao Percentage
You can get a bunch of different dark chocolates that have different percentages of cacao in them for an interesting tasting experience. I suggest starting with the lowest percentage of cacao and making your way up to the highest.

Did you know that 100 percent cacao, with no sugar at all, has a taste that is more bitter than coffee and some may compare it to burnt coal? My favorite chocolates are always around the 75 to 78 percent cacao range. With this kind of tasting, you can also pair several wines to match the strength of the cacao in the chocolate.
     4. Explore Exotic Chocolate Flavors
This is my favorite type of chocolate tasting and one I partake in the most often. At Compartes, we do tons of different ganaches or truffles with different all-natural flavor infusions, and I always think this is the most fun way to do a chocolate tasting since you get so many different and unique flavors and flavor profiles while tasting.

There is a broad range of chocolates that can be used in tastings based on flavor. Examples of interesting choices would be chocolates flavored with pepper (like a Mexican hot chocolate truffle or raspberry pink pepper), salt (such as our smoked salt or fleur de sel caramels), exotic fruits (such as kaffir lime or umeboshi plum), teas (like jasmine tea or earl grey) or a multitude of different flavor variations. Truffles or ganaches are my favorite to try for a flavor-based chocolate tasting, but chocolate bars (with exotic ingredients) are also a great way to go.

Overall, have fun and choose interesting combinations and varieties that have distinct flavor profiles that stand out and you are guaranteed a great afternoon or evening with friends and a whole lot of chocolate. Enjoy and happy eating!

See more from Compartes Chocolatier and Jonathan Grahm at


February 03, 2012

A Sweet And Spicy Valentine


Compartes Presents: A Sweet + Spicy Valentine

A delicate fresh raspberry puree with a hint of ground pink peppercorns earned this truffle a perfect score in Bon Appétit.
Spice it up, grab a box for your Valentine! Click here to shop Raspberry + Pink Pepper!


 Spicy Hot Valentine's Organic Chocolate Raspberry Pepper

November 15, 2011

Chocolate Recipe: Honey Peanut Butter Sea Salt BROWNIES

Compartes Honey + Peanut Butter + Sea Salt and Fudge Brownies

Peanut-studded brownies, Compartes homemade-from-scratch peanut butter frosting and our luxury chocolate ganache...what better way to savor the PB-chocolate combo than these? We think you must get thee to the kitchen and make immediately!
Makes 30



Substitute bittersweet/semisweet chocolate with some of our 4oz 77% single-origin organic dark chocolate bars


3/4 cup (1 1/2 sticks) butter (use salted for added flavor)
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)
3 ounces unsweetened chocolate, chopped
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped


Frosting & Ganache

3/4 cup Compartes Peanut Butter
1/2 cup (1 stick) butter, divided, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)




Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Frosting & Ganache

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar and salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Recipe adapted from Bon Appetit

November 15, 2011

Custom Chocolate: Chelsea Lately x Compartes Gourmet Chocolates

 Chelsea Lately
 Customizes Compartes
 Chocolate Truffles!


Chelsea Lately late night comedy talk show host Chelsea Handler chooses Compartes Chocolatier to be the provider of her corporate and private gifts! Adorning our handcrafted truffles with her logo she now shoots us a frequent call to send out boxes of 20 and 40 piece customized truffles as thank you's to her guests! Guests include Gwyneth Paltrow, Taylor Momsen, Mary McCormack, Kris Jenner, Nicki Minaj, Julie Benz, Kathy Griffin, Kate Bosworth, Jennifer Aniston, 50 Cent and many more! She also often selects our Wooden Treasure Trays which we fill up with our delicious chocolate dipped fruit, nuts and traditional's with some customized truffles as the centerpiece!

When it comes to corporate gifts, nothing goes down quite like organic handmade chocolates! Our chocolates are the perfect inclusion in favor baskets or on their own!  Chelsea Handler chooses to mix up her custom chocolate logo with some of our beautiful seasonal patterns which comes out to be a gorgeous gift box of 20 or 40 chocolates that is unique, special and colorful! 

Contact us for any information and questions on customizing and gift-giving!