Early in October, I stopped by Savour, a specialty food shop in Ballard, a Seattle neighborhood. My friend, Debra Daniels Zeller, had suggested I explore the idea of getting my book “Discover Cooking with Lavender” here. So I dropped by and met Holly the owner and showed her my book. I was thrilled when she decided to add my books to her amazing array of specialty food items and kitchen equipment. Holly also told me about her shop’s Saturday wine-tasting event. When Holly invited me to do an event at her shop on Saturday, November 20th, I immediately agreed. What a fantastic opportunity to spread the word about lavender.
Life unfolds in intriguing ways. Later in the month, I was talking with my friend, Tamara. She asked about my book, and I mentioned I would be at Savour in November to talk about using lavender in home-made gifts. That’s when she told me about the cocoa she got at Savour. “The cocoa is made with white chocolate, lavender and it is the best,” Tamara said.
I knew then, I would be making another visit to Savour. When I saw Holly, I asked her about the cocoa. Did they still have it? She led me to a shelf with a basket where there were only two packages of the cocoa. “Ah, yes. This is delicious. It is made by Vosges,” Holly said.
I’d never heard of Vosges. Holly went on to tell me it was made by a company started by a French woman in Chicago. “You know she is the one who created the Naga Bar, Mo’s Bacon Bar and other exotic chocolate creations with goji berries, salt, curry, chilies and wasabi to name a few.”
Who could resist? I left the shop with the cocoa, a Naga bar and Mo’s Bacon Bar.
This afternoon when I began to write about this chocolate, I read the back of the package around the Naga Bar on “How to enjoy an exotic candy bar” as if I needed lessons. However as I read the steps: breathe deeply, engage my senses, smell, snap, taste and sense, I suddenly found myself eating chocolate instead of writing. The Naga bar seduced me with its coconut flakes, sweet Indian curry and silky milk chocolate. Soon, in the line of duty, I opened Mo’s Bacon Bar. Breathing in the bacon aroma, I was not sure if I would like this. However, the combination of the Applewood smoked bacon, the smoky salt and the deep milk chocolate overthrew me. Soon I was singing Halleluiah!
What about the Couture Cocoa with the pure white chocolate shavings, Australian lemon myrtle, fragrant lavender and Madagascar vanilla bean? I’m looking for words to describe this drink. These don’t give it justice, however here we go – rich, sweet, creamy, velvety, sinful, fragrant….and more.
See what I mean about how one thing leads to another? How did I end up spending my afternoon sipping Couture Cocoa and inhaling the unique fragrance of bacon chocolate bars?
I’d love to hear from you about the times in your life when one thing led to something unexpected or surprising. Please leave a comment. I’ll be selecting one of you who comments by 11/3 end of day to receive a lavender surprise. Hmm, maybe a special chocolate bar? or ?