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Compartes Chocolates, a favorite at LA Artisan Food Festival

Compartes Chocolatier participated in Artisanal LA, an event celebrating the city’s finest local, sustainable and handmade foods.

Our latest addition to the Compartes catalog – a jar of our incredibly addictive homemade organic honey peanut butter sea salt β€“ sold out! So right after the event came to a close we headed straight to the factory to make more for the second day of the weekend long event – which again sold out!! No wonder, with our honey + peanut butter + sea salt truffles, it was an irresistible souvenir to take home and spread on toast from breakfast! You can also buy the peanut butter truffles which are dark chocolate coated and filled with our homemade peanut butter spread by clicking here  LA Weekly even named our peanut butter as "best of the event". Read LA Weekly's glowing review of our peanut butter here!



Foodies swarmed around the Compartes booth and we were left with more write-ups than any other participant! People absolutely adored our signature truffles and our magnificent display of custom chocolate boxes we have created for corporate clients. Anyone can customize our organic chocolate truffles with names, logos, colors; any design you can think of! For info on custom chocolate email info@compartes.com or call 310.826.3380  

  

 


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Health Benefits of Chocolate: Good for you, Healthy Skin

Here's a formula for sensational skin: cleanser, moisturizer, sunscreen, and . . . chocolate?

You heard right. When eaten, flavanol-rich cocoa, the main ingredient in dark chocolate, improves skin's texture, thickness, hydration, and blood flow. It may even boost your skin's defense against the sun by up to 25 percent! How? It packs serious antioxidant power. Just don't overdo it -- chocolate can be high in fat and calories, too. And you still need to wear sunscreen every day.

Chocolate's good for your skin? It's true! Antioxidant compounds in cocoa, called flavanols, improve artery health by boosting blood flow, and that boost may be good for your skin, too.



A unique, organic Artisan Dark Chocolate Bar from Compartes. A high percentage of cocoa ensures our bars are rich in antioxidant power. The one at left is artfully decorated with organic apricots and Japanese spices. These make a delicious addition to anyone's day! Click here to shop them online.



Researchers discovered this chocolate benefit in a study of women who consumed half a cup of cocoa (containing 329 milligrams of flavanols per serving, the amount in a 3-Β½ ounce serving of dark chocolate) daily for 12 weeks. At the end of the study, the women experienced less skin dryness, scaling, and roughness compared to the beginning of the study. Also, their skin was thicker, exhibited improved blood flow, and was even more resistant to sun damage. Pretty amazing!

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BEER Brownies Recipe: Compartes Chocolate x Beer = Good

I know this sounds a little weird, ok, a lot weird, but these are some awesome brownies. And anyway, it's not like I'm pouring PBR into my brownie mix. The trick is in using a dark, malty beer you like that already has some desserty characteristics. Toasty, bready, toffee, coffee, chocolate flavors come to mind, and you can go a little crazy with the possibilities (could you imagine coffee porter brownies??). I chose to use the Bruery's Rugbrod, a toasty, spicy, Christmas-y Danish Rye ale that gave the brownies a lightness belied by their fudginess. It sounds contradictory, fudgy yet light, but the bubbles appear to be working their magic. To put an exclamation point on the spiciness I added a pinch of cayenne and cinnamon, just for a hint lingering in the background, and lightly sprinkled halved walnuts on top for their toasty, nutty goodness. I love how rustic the scattered walnuts look on top of the brownies, plus they add a lovely crunch. Enjoy!  PS - Compartes makes seasonal beer chocolate truffles too!


Ingredients:

3 Β½ oz dark chocolate (70% cocoa and up) - you can puchase a Compartes 77% Dark Chocolate Bar (4 oz.) for this!
2 tablespoons instant espresso
tablespoons of butter
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, loose, not packed
1/4 cup unsweetened cocoa powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour
2 teaspoons vanilla paste (or extract)
1 cup malty beer (I used the Bruery's Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work)
1 cup semi-sweet chocolate chips
1 cup walnuts, halved and toasted lightly

Directions:

Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes.
 
- Guest Blogger Claire Thomas from The Kitchy Kitchen
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Compartes Honey Peanut Butter Sea Salt and Fudge 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?!

Makes 30

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

Brownies

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)

 

PREPARATION

Brownies

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

 
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