Eclipse Chocolat: Chocolate-making as Alchemy

New Site, New Blog!

2011-03-24T12:22:00.000-07:00

Dearest Choco-friends and -philes...

If you are reading this, then you likely live under a rock. But at least its a chocolate-covered rock... but seriously, I digress...

We launched a new site and apparently you missed it! Not only does the new site boast better online ordering, better company profiling, and improved communication, but it is pretty much pure awesomeness all around. And the it hosts the new blog internally!

So close this window and bookmark this instead:

http://eclipsechocolat.com/blog/

Cya on the flip side,

-Will, and the Eclipse Chocolat Tem.

5-Course Valentine's Day Dinner

2011-02-05T10:35:00.000-08:00

We've been cooking up a storm in the last few days finishing the last of our recipe tests for next weekend's Valentine's Dinner. One of the more exciting aspects of running these special event dinners is that each month is a new theme and therefore new food! That means lots and lots of recipe testing and lots of eating. Rest assured, no one seems to have a problem with the eating part! Take a look at two of the shots we've prepared... and prepare yourself for salivation:

We've still got some space, but don't wait as all good things come to and end... Call the cafe to make an RSVP at 619.578.2984.

Small Plate, Valentine's Dinner with Eclipse Chocolat

Exclusively, February 12th & 13th, seatings at 4, 6, and 8pm

$95.00 a couple, rsvp required

Enjoy 5 plates of chocolate, vanilla, and caramel-infused savory food perfect for the romantic couple.

Guests will enjoy:

Baked Crab Dib with Bacon & Herbed Flatbread (optional appetizer)

Amuse Bouche of Two Exclusive Savory Chocolate Truffles, including:

72% dark chocolate raspberry-mustard & 31% white chocolate lemon-thyme

Roasted Beet & Green Apple Salad with Goat Cheese and Candied Cocoa Nib

French Onion Soup with White Chocolate Lemon-Thyme Croute

Choice of Entree: Beef Bourguignon or Baked Brie en Croute

both served with blackberry-mustard jus & hasselback potato

Rose Petal-Burnt Caramel Creme Caramel

Valentine's Day with Eclipse Chocolat

2011-01-06T14:20:00.000-08:00

Today is January 6th. For you chocophiles out there that might not mean much, but for myself and the other 10 cocoa-clad kids here in the shop its already full-steam ahead for Vday! The big holiday may be 5 weeks away, but a few thousand pounds of chocolate doesn't make itself. Thankfully, our staff has nearly doubled since this time last year so I have plenty of help.

Don't let the big day creep up without proper planning! Each year we host guests at various heart-warming events and each one sells out. So here comin' atcha is all the first-hand information you need to make your loved ones feel extra loved this Valentine's Day. Take a look at all the fun things we've got going on:

New Chocolates:

The Sweet Heart Collection
$30 set. Over half a pound of heart-warming chocolates including:
1 Large Blackberry Sage 61% dark chocolate bar
1 Small Macadamia Ginger 31% white chocolate bar
1 Small Chile Hazelnut 38% milk chocolate bar
1 Small Orange Peel Anise 61% dark chocolate bar
9 Creme Fraiche Caramels in dark and white chocolate, topped with pink peppercorn, merlot-infused sea salt, or candied rose petals

Exotic Artisan Truffles, New Seasonal Infusions!
In boxes of 2 ($5), 10 ($20), or 28 ($50), we will continue our tradition of Valentines-specific flavors featuring the following new infusions for the holiday:
Champagne Violet (rose champagne+violet confit+candied violet+31% white)
Raspberry Chipotle (chipotle puree+desiccated raspberry+38% milk)
and the return the of the popular:
Cardamom Rose Petal (cardamom+rose petal+61% dark)

Special Events:

Chocolate, Cheese, & Wine Threeway

Exclusively, February 14th, at 6 and 8pm

$25 per person, rsvp required, seating very limited

Enjoy a formally-seated hour-long guided tasting with Eclipse owner, Will Gustwiller. Guests will enjoy 3 exotic chocolate truffles paired with 3 artisan cheeses paired with 3 exquisite wines.

Small Plate, Valentine's Dinner with Eclipse Chocolat

Exclusively, February 12th & 13th, seatings at 4, 6, and 8pm

$95.00 a couple, rsvp required

Enjoy 5 plates of chocolate, vanilla, and caramel-infused savory food perfect for the romantic couple. Guests will enjoy:

Baked Crab Dib with Bacon & Herbed Flatbread (optional appetizer)

Amuse Bouche of Two Exclusive Savory Chocolate Truffles, including:

72% dark chocolate blackberry-mustard & 31% white chocolate lemon-thyme

Roasted Beet & Green Apple Salad with Goat Cheese and Candied Cocoa Nib

French Onion Soup with White Chocolate Lemon-Thyme Croute

Choice of Entree: Beef Bourguignon or Baked Brie en Croute

both served with blackberry-mustard jus & hasselback potato

Rose Petal-Burnt Caramel Creme Brulee

Latin Tamale Dinner

2010-12-18T08:33:00.000-08:00

It's been a long time since my last post... in fact, its been a long time since I've posted anything other than upcoming dinners. Once upon a time when I first opened the cafe, I clocked in at 9am six days a week and staffed my own cafe and made all my own chocolate until I was relieved each evening by 6pm by my only barista. Oh... those were the days:) Plenty of time for blogging those days.

Ignorance is bliss, no? Don't get me wrong, I'm still very happy and very proud of my career, but with 11 employees and counting now there is so much chocolate flying around here these days that my life seems more comical than ever (or dramatic if you know me well!). With Xmas only a few days away, things around here are busier than ever!

If you were disappointed about not seeing a dinner in December, well those are the times. Xmas is all consuming! But don't fret, my cocoa-crazed friends... January and a brand new year is just around the corner! Take a look at our first special event of the new year:

Join us on January 15th, with seatings at 2, 4, 6, and 8pm for a full-service chocolate-infused dinner featuring the best of Latin America! For just $30 a person, guests will enjoy three courses of chocolatey-goodness including:

Shrimp Quesadilla with Serano Sea-salt Guacamole (optional appetiser)

Black Been Soup with Caramelized Shallot, White Chocolate Crema, & Poached Egg

Choice of Two Pollo Asado or Green Chile-Cotija Tamales (or one of each!)

served with House-made Dark Chocolate Mole & Herbed Rice

Milk Chocolate Empanada with Vanilla Bean Gelato, Chile Hazelnut, & Smoked Sea Salt

This will be the second time we've featured a house-made mole. If you're not familiar, it is undeniably the most famous application of chocolate in savory food. And mine is not to miss! Traditionally, mole is made from roasting a variety of chiles with various herbs, seeds, spices, and even toasted corn and peanut... all with cacao of course. But we can never leave "good enough" alone here at Eclipse, so other surprises are in the works. This one is not to miss!

Heads up on this one, cocoa-kids, our Latin Dinner sold out faster than any other last year and we expect the same response this time. Make your reservation by calling the cafe at 619.578.2984!

Sunday Brunch with Eclipse Chocolat!!!

2010-10-28T14:26:00.001-07:00

So this weekend is our Third Year Anniversary Party and while we are all very excited to begin another year of deliciousness, there is one other tiny thing that is capitalizing on our enthusiasm. You may have heard already, but if not prepared to be excited! Starting on Sunday November 7th, we will be serving an Eclipse-style brunch complete with various options for only $12!!!

For those of you who attend our monthly dinners, you will know the extremes of the foodie-foods that we like to serve. Our brunch concept is certainly no exception, but in honor of affordability, we are toning down the service size: hence the new name for our dining concept" Small Plate". For just $12, guests can choose three small plate from a selection of over 15! Creating your own three course brunch for only $12??? What more can you ask for?

Many of you have asked for a copy of the menu, so I'm finally posting it here (if its too small to read on your screen, right click and save it as a picture and you can zoom in on it on your desktop).Commence salivation:

Autumn Harvest Dinner

2010-10-22T13:20:00.000-07:00

Its just around the corner, folks... my favorite time of year... Thanksgiving is just a few weeks away! While Tday isn't as busy as its other holiday counterparts (Xmas, Vday, and Mday), its certainly still a busy time for us. After all, what food spread would be complete without our famous Pumpkin Muscavado??? Its pure deliciousness in holiday format.

But myself and the rest of the Eclipse Chocolat Team and beginning early this year. How else can you get enough gluttony packed into the holiday season? Check what we've got goin' next:

Join us Saturday, November 13th, at 4, 6, or 8pm for four courses of holiday deliciousness... and all for just $35 a person. Guests will enjoy:

Caramelized Shallot Tartletts with Goat Cheese Brulee (optional appetiser)

Roasted Pumpkin Soup with Candied Cocoa Nib and Lavender Sea Salt

Savory Root Vegetable Bread Pudding with Cocoa-Brown Sugar Gravy

Open-faced Brioche Sandwich with Rosemary Turkey & Parmesan Mornay Sauce -OR-

Butternut, Ricotta, & Chile Burnt Caramel Hazelnut Ravioli with Brown Butter Sage Sauce

both served with Sweet Potato Souffle with Bruleed Vanilla Bean Marshmallow

White Chocolate-Cranberry Creme Brulee

Call the cafe ASAP to reserve your space: 619.5778.2984

Eclipse Third Annual Anniversary Partee

2010-10-22T13:06:00.000-07:00

Its that time again, cocoa babies! In just one week, we will be one more year older!!! And that means one thing... lotsa chocolate-covered celebration. Strangely enough, the big date for this year happens to fall on Halloween. Even more fun for everyone!

Join us Sunday, October 31st, from 3-6pm to celebrate another year of everything chocolate. And since its a holiday already, show up in costume and we will treat you to a free small chocolate bar of your choice. We have a few more goodies in mind including:

Samples of our upcoming holiday truffles including: Goat Cheese & Fig, Pomegranate Sage, and Pumpkin Muscavado... AND samples of our upcoming Chocolate Brunch including: Grilled Fruit Skewers with Milk Chocolate Curry Sauce, and Sausage Gravy Biscuit Bites.

We're even extending our Happy Hour (enjoy a free truffle with every wine or beer purchase) in case you havent had enough yet.

ALSO... have you seen the new Salty Dulce De Leche bar? Its delicious, but only available in a small size until Xmas. But in honor of the happy occasion, we will be previewing it for sale in the large size... but only for the day, so stock up!

Looking forward to seeing you all then,

Will & the Eclipse Chocolat Team.

Eclipse and Oktoberfest!

2010-09-21T14:30:00.000-07:00

The temperatures are falling here in San Diego which means its almost that time again! The past few days my German roots have been showing as Susan, Autumn, and myself have been pondering the chocolatey possibilities of our next dinner: Chocolate Oktoberfest!

This will be our third year in a row we've celebrated all things Kraut, and we're up to more delicious beer-related dishes again. If you joined us last year, we featured a house-made cocoa nib-infused sauerkraut, but this time around we're taking a different route. As it turns out (and this was new to even me!) Germans are famous for their fetish with everyone's favorit

e albino vegetable the white asparagus! They have even been known to devote entire dinners to it! Well, we're happy to feature our version of a multicourse Oktoberfest dinner, but white

asparagus is only one of our guests stars. Here's the whole line up:

Join us Saturday, October 16th, at 4, 6, and 8pm for a three course celebration of delicious beer & chocolate! For just $30 a guest, you can enjoy:

Soft Baked Pretzel Bites with Beer Cheese-Bacon Dip (optional appetizer)

Root Vegetable Soup with Cream Cambozola Cheese & Cocoa Crouton

Cheesy Bake Spaetzel with Caramelized Shallot -or-

Smoked Gouda-Stuffed Brautwurst with White Chocolate Mustard

both served with

Roasted White Asparagus & Chile Burnt Caramel Hollandaise

White Chocolate Apple Struedel with Whipped Creme Fraiche

Sounds good, eh? Well don't wait, because these babies sell out. Make an RSVP by calling the cafe at 619.578.2984. Until then, here's the yum-yums from our last event:

Starter: Cheddar and Chive Biscuits with Maple Sausage Gravy

First Course: Cocoa Buckwheat Crepes with Caramelized Shallot-Creme Fraiche Filling and Mushroom Marsala Sauce.

Entree: Spinach-Parmesan Quiche -or- Chocolate Glazed Bacon and Chive Waffle with Rosemary Potatoes and Chile-burnt Caramel Hollendaise Sauce.

Dessert: Blackberry Merlot White Chocolate Shortcakes with Vanilla Bean Creme Fraiche.

Brunch for Dinner Dinner!

2010-08-27T10:52:00.000-07:00

Another dinner came and went, and if you missed it... well that means you're a sucker. Why? Because we never repeat dishes! So shame on you. How are you going to explain that to your taste buds???

Fret no more, we do one every month! So while you may have missed out on the past deliciousnesses... you need not miss more. Take a look at what we're dishin' up next:

Join us Saturday, September 18th, at 4, 6, and 8pm for a Three Course Prix Fixe featuring everyone's favorite meal for dinner: Brunch! Guests will enjoy:

Sausage Gravy & White Truffle Biscuit Bites (optional appetizer)

Cocoa-Buckwheat Crepe with Mushroom Marsala Sauce

Spinach-Parmesan Quiche with Caramelized Shallot -OR-

Chocolate-Glazed Bacon & Chive Waffle with Chile Maple Syrup

both served with Roasted Rosemary Potato & Chile Burnt Caramel Hollandaise

White Chocolate Blackberry Shortcake with Whipped Vanilla Bean Creme Fraiche

This menu is epic! I don't think we've served so many delicious carbs in one meal before! While its still 3 weeks away, don't wait because we sell these babies out! Call the cafe for reservations: 619.578.2984. Until then, check out the plates from our last date!

Appetizer: Chocolate-glazed Bacon-wrapped Dates

First Course: Heirloom Tomato and Goat Cheese Brulee with White Chocolate Balsamic Sauce

Entree: Heirloom Veggie Ratatouille with White Chocolate Bechamel

Entree: Hickory Smoked Chicken Salad with Cocoa Nib and Kiojo Grape

Dessert: Grilled Stonefruit Cobbler with Cocoa Nib Crust and Whipped Creme Fraiche

Summer Garden Feast

2010-08-06T12:16:00.001-07:00

We've got another Prix Fixe Chocolate Tasting Dinner comin' at ya... and its only two weeks away! Tuck in cocoa kiddies, this one's all deliciousness, because we're celebrating the bounties of heirloom vegetables grown here in our own Golden State. Take a look:

Join us on Saturday, August 21st, at 4, 6, or 8pm, for a bounty of chocolate-infused vegetarian faire! For just $25, guests may join us to enjoy:

Cocoa-glazed Bacon-wrapped Dates (optional appetizer)

Heirloom Tomato & Goat Cheese Brulee with White Chocolate-Balsamic Drizzle

Heirloom Vegetable Ratatouille Timballo with White Chocolate Bechamel -or-

Kyoho Grape and Herb Roasted Chicken Salad over Grilled Brioche with Candied Cocoa Nib

Seasonal Stonefruit Cobbler with Lavender-Vanilla Bean & Cocoa Nib Crust and Whipped Creme Fraiche

And if you missed the last dinner, well you missed out! Take a look at these yum-yums:

Starter: Beef Albondigas with White Wine-Tomato Sauce

First Course: Roasted Tomato Gazpacho with Green Apple and White Chocolate-Olive Oil Crostini

Entree: Smoked Gouda Sausage and Shrimp Paella with Burnt Caramel-Paprika Sauce

Dessert: Blood Orange Olive Oil & Almond Torte with Dark Chocolate Olive Oil Sauce

2pm Seating Added for Spanish Saffron Dinner!

2010-07-20T11:52:00.000-07:00

Our 4, 6, and 8pm seatings are sold out! So we've added a 2pm seating. Call the cafe quickly (619.578.2984) to make reservations or forever be without the deliciousness. BTW, we did a recipe test on the entree and MAN OH MAN... this one is definitely in the top five entrees we've ever made!

In case your scrolling finger is broken, here's the link to the original post about our July dinner.

Check it!

Third Annual Cupcake Extravaganza Weekend

2010-06-24T14:48:00.000-07:00

Its just over a week before our Third Annual Cupcake Extravaganza Weekend and I've got some exciting updates to share! Tuck in cocoa-kiddies and listen up...

In case you're new to San Diego (because why else would you have missed the big event from the previous two years) our big Cupcake Extravaganza Weekend is July 3rd, 4th, and 5th! We will be featuring 28 exotic flavors of cupcakes in a wide array of fantastical flavors and conceptions! To celebrate the holiday weekend, a Box of Nine is discounted to just $20 (normally $27). Nine cupcakes, eh? I hear you say... perfect for 4th of July picnics and bar-b-ques, no?

Well it gets better, because every Box of Nine purchased is a raffle entry to win the Eclipse VIP Pass, which two lucky people will win. Even better, one more lucky cupcake will contain a Golden Medallion tucked under the cupcake lining that will be instant winners for another pass!

But what's an Eclipse VIP Pass good for? Why... how does a Box of Nine every week for two months sound? That's enough cupcakes to share with everyone you know for the rest of the summer! That's three passes we're giving out altogether and if you're doing the math, $800 dollars in fabulous cupcake prizes!

The past two years were great fun, but nothing is forever... alas we have retired some previous flavors. But only to make room for more! This year we will be debuting 9 new exotic cupcake flavors:

Maple Bacon Caramel

Salty Dulce de Leche

Roasted Banana Butterscotch

Cherry Cheesecake

Rosemary-Cashew Caramel

Vanilla Bean Lemon

Apricot Peach

Roasted Corn & Caramel

Blueberry Lemon

And of course, filling out the remaining 28 flavors, we will be featuring the return of some of our all-time favorites:

Marshmallow Almond

Bergamot Orange Peel

Strawberry Rhubarb

Kentucky Bourbon Caramel

Lavender Vanilla Bean

Goat Cheese & Fig

Burnt Caramel Marshmallow

Sea Salted Caramel

Muscavado Caramel

Salty Smores

Peanut Butter and Banana

Toasted Coconut Caramel

Double Espresso

Raspberry Pink Peppercorn

But don't wait!!! We are baking away on Saturday, Sunday, and Monday mornings... but flavors will disappear as quickly as people buy them. Cya all then!

Spanish Saffron Dinner

2010-06-24T10:05:00.000-07:00

We hosted our third annual Father's Day Chocolat Bar-B-Que dinner last weekend here at the cafe, and much deliciousness was enjoyed by all who could attend! The beginning of summer denotes the beginning of our slow season (since most chocolate is enjoyed at Xmas, Vday, and Mday) and the timing is ripe to delve deeper and deeper into savory chocolate exploration. Not that I don't enjoy our Prix Fixe Chocolate Tasting Dinners during our high-holiday months, but somehow mid summer they always seem to be more exciting to me!

And since each new month brings another opportunity to explore a new theme, there are always exciting variations around corner. Next up is a cuisine I've been hungry to do for months, but have never gotten around to it until now: Spanish!

No, not New-World Spanish, but authentic Castillian Spanish... or rather, as authentic as Spanish cuisine can be after mutilating centuries of culinary tradition by chalking it full of chocolate! But, hey... where's the fun without it? So here we go cocoa-babies... check it:

Join us July 31st, with seatings at 4, 6, and 8pm for our three course Spanish Saffron Dinner. For only $25, guests will enjoy:

Roasted Tomato Gazpacho with White Chocolate-Oil Crostinti.

Saffron Paella with Smoked Sausage & Shrimp

or Roasted Veggie and Crispy Potato Fritata

both served with Smoke Paprika-Saffron Burnt Caramel Sauce.

Blood Orange Olive Oil & Almond Torte with Dark Chocolate-Citrus Drizzle

There is also an optional appetizer of

Beef Albondigas with White Wine-Tomato Sauce!

Call the cafe early to save your space as our dinners usually sell out! 619.578.2984. Until then, check out the yum-yums from our last menu:

Starter: Smoked Gouda-Stuffed Bratwurst with Mustard Dipping Sauces

First Course: Chile Maple Lime Corn on the Cob with Cocoa Nib-infused Butter

Entree: Beef Sloppy Joes over Grilled Rosemary-Buttermilk Focaccia, Twice-baked Potato with Panko Chive Crust, and Chocolate Bar-B-Que Sauce.

Dessert: Vanilla Bean Cheesecake with White Chocolate Lemon-Thyme Sauce.

Father's Day Chocolate Bar-B-Que!

2010-05-25T11:17:00.000-07:00

Summer is upon us and the first thing that comes to my mind is all of the delicious glory of a roaring bar-b-que. And what's better than that... Why, a chocolate bar-b-que, of course! In case your mind skipped a beat, trust me when I say this is among my favorite times of year to be experimental with my cocoa-companion. This will be the third year in a row that we have served up a chocolate bar-b-que dinner, and on Father's Day Weekend, nonetheless, and the vittles will once again be tasty! Last year, we amused our guests with the Chocolate-Caramel Cheeseburger and this year I have racked my mind as best I could to come up with the next greatest summertime treat apropos for all the Dads out there.

So you heard it here first, kids... anyone and everyone joining us this time will be mawing down on an Open-faced Beef Sloppy Joe nestled atop a slab of Grilled Rosemary Brioche, complete with our house-made Bourbon-Chocolate Bar-b-que Sauce. Make your RSVPs early to get the best seats! Here are all the details:

Saturday June 19th, with seatings at 4, 6, & 8pm, guests may join us for $25 each and enjoy:

Smoked Gouda-stuffed Brautwurst with Champagne-Garlic Mustard (optional appetizer)

Chile-lime Grilled Cord on the Cobb with Cocoa Nib-infused Butter

Open-faced Beef Sloppy Joe -or- Blue Cheese-Stuffed Quinoa Veggie Burger

both served with Bourbon-Chocolate Bar-b-que Sauce and Twice-baked Potato with Caramelized Shallot & Crunchy Panko-Chive Crust

Vanilla Bean Cheesecake with White Chocolate Lemon-Thyme Sauce

This dinner is not to miss! Personally, I think this is among one of my best menus yet! Call the cafe direct at 619.578.2984 to make an RSVP.

Until then, here are pics from our last dinner, courtesy of Nino Camilo, guest photographer and Musubi aficionado (that's Hawaiian for yumminess). Check out his blog here!

Appetizer- Chocolate-glazed Bacon-wrapped Water Chestnuts

First Course- Wakame Seaweed Salad with Green Apple, Enoki, and Candied Cocoa nibs

Entree- Coconut-Fried Shrimp with Miso-Buckwheat Noodles and Chile Burnt Caramel Peanut Sauce

Dessert-Grilled Pineapple-Cinnamon Roll Bread Pudding with Milk Chocolate Curry Sauce

May Chocolate Prix Fixe Dinner

2010-04-28T13:19:00.000-07:00

I usually start a blog post with a quirky joke or quip, but I've been pondering over this one for a few days and apparently I'm all fresh out of hilarity. May 15th is our Hawaiian Chocolate Luau Dinner and at the moment my mind is filled to capacity playing the Mele Kilikimaka song over and over again. You know, the funny one from National Lampoon's Christmas Vacation? Yep... that's all I got. Should have planned a Xmas Hawaiian Dinner, I guess.

I promise to find something more entertaining with which to promote the June dinner, but at the moment my mind is occupied with the upcoming Mother's Day DessertDecadence. Haven't made your reservations? I'd hurry... it's sellin' out!

But I digress! I'm here to announce the details of the next monthly chocolate dinner. And two weeks ago at our monthly chocolate pow-wow, the team decided on a Polynesian theme. I think mostly because we all love shrimp and pineapple! Take a look:

Join us May 15th at 4, 6, or 8pm for a full service chocolate-infused meal from the Pacific Islands! For just $25 a person, guests will enjoy the following:

Cocoa-glazed Bacon-Wrapped Water Chestnuts (optional appetizer)

Seaweed-Green Apple Salad with Candied Sesame and Cocoa Nib

Fried Skewers of Coconut Shrimp & Snow Peas

-or-

Grilled Veggie Skewers of Maui Onion, Tri-Color Bell Peppers, & Cheese Curds

both served with

Miso-Buckwheat Noodles & Chile Burnt Caramel Peanut Sauce

Grilled Pineapple Bread Pudding with Milk Chocolate Curry Sauce

RSVP required. Call the cafe at 619.578.2984 to reserve your space!

Until then cocoa-kiddies, take a look at what we served last month. Open wide... cause here's your yum-yums:

Appetiser: Cripsy Fried Creamy Crab Samosa's with Mango Chutney.

First Course: Curried Carrot Ginger Soup with White Chocolate Creme Fraiche and Garlic Flatbread.

Entree: Duo of Curries: Creamy Spinach with Cheese Curds & Spicy Potato-Tomato with Toasted Cashews. Served with Candied Cocoa Nib & Pumpkin Seed Basmati Rice.

Dessert: Toasted Indian Pudding with Cocoa, Chile Burnt Caramel Hazelnuts, Bruleed Banana, & Vanilla Bean Gelato.

First Annual Mother's Day Dessert Decadence

2010-04-20T09:20:00.000-07:00

Mmm... freshly baked scones. And Lavender-Blueberry Scones with Cocoa-nib Butter at that! Who doesn't want a mouth-full of that kinda goodness? Come on... just take a look:

Well, cocoa babies, you'll be missin' out unless you join us for our first annual Mother's Day Dessert Decadence! That's right, on May 9th, we're pullin' out all the stops and treating all who dream to a tasting experience perfect for a lazy Sunday afternoon. For $20, guests will enjoy a tasting flight of 10 different petit fours that every mom unlucky enough to live away from San Diego will envy. And if that's not enough, participants may even requests seconds on any dessert they desire (dine-in only, of course).

But wait... we're not done! Since the day is dedicated to her, we're even including a complimentary Rose-Nectar and Champagne Bellini to everyone beautiful enough to have graced the world with her maternity (that is, all Mothers, of course).

Reservations are required, with seating available at any time between 11 am and 5pm on Sunday, May 9th. Call to cafe to save your space 619.578.2984. Wanna see the whole menu? Take a look:

Warm Lavender-Blueberry Scones with Cocoa-nib Butter

Chocolate-stuffed Balsamic Strawberries

Burnt Creme Caramel

Rich Brioche Coffee Cake

Meyer Lemon & Vanilla Bean Curd Crepes

Brute Cocoa Macaroons

Dark Chocolate Whiskey Torte

Cabernet Poached D'anjou Pear

Rose-Almond Tea Cake

Vanilla Bean Gelato Croquembouche

Nice, eh? Seriously... what are you waiting for. Mom or no, mom... call us and reserve your space today!

Indian Delight Dinner

2010-03-21T20:41:00.000-07:00

We just completed our 18th dinner (with a unique menu each month) and the time has come to pass the reigns to my assistant (if only for the next thirty days). Autumn, decade-long vegetarian and life-long foodie, has been encouraging me to consider an Indian-themed dinner for some time now. Well... quickly stated, while I love Indian cuisine, I haven't the slightest clue on how to begin making it, let alone adding chocolate to it! But thankfully this is where she fits in. Having had her India food many times in the past, I feel quite comfortable switching roles this time around. You heard it here first, kids... young grasshopper has become the master. Well, at least for the moment.

And sometimes you gotta go all the way, no? Well check it... an Eclipse first... four delicious chocolate-stuffed platings designed by our very own assistant chocolatier, Autumn Teemsma. Don't forget to place your reservations early... she's got a lotta friends:)

Exclusively for Saturday, April 17th with seatings at 4, 6, and 8pm, join us for three courses of chocolate-infused Indian Fare for only $25 per person. You heard me right! Take a look:

Creamy Crab-filled Samosas with Mango Chutney (optional appetizer)

Ginger Carrot Soup with White Chocolate Creme Fraiche and Indian Flat Bread

Choice of Either Entree or Both:

Spiced Creamy Spinach Curry with Pan Fried Cheese Curds

Tomato, Potato, & Zucchini Curry with Toasted Cashew

Each served with Cocoa Nib and Pumpking Seed Basmati Rice

Sweet India Pudding with Cocoa, Roasted Hazelnut, and Vanilla Bean Gelato

To make a reservation, call the cafe at 619.578.2984. Until then, as always, drool over what you served last time:

Starter: Mussels with Smoked Bacon, Roasted Garlic, and Stout.

First Course: Roasted Leek and Potato Soup with Pale Ale, Cocoa-glazed Bacon, and Creme Fraiche.

Entree: Beef and Lamb Shepard's Pie with Potato-Parsnip Crust, Cocoa Brown Sugar Gravy, and White Chocolate Soda Bread.

Dessert: Chocolate-Stout Torte with Ginger and Vanilla Bean Cream.

Saint Patrick's Day Beer Dinner

2010-02-23T16:54:00.001-08:00

Valentine's Day has come and gone and I, for one, and enjoying a much-needed vacay. Well, if you can call sitting around at home catching up on my personal life a vacation, then that is exactly what I am happiest doing at the moment! And for all of you who tried to get ahold of me during the big week, try again now... I'm fresh outta excuses as to why I can't answer the phone.

Rest assured, in between my long-overdue cat naps things are still on the up and up around the chocolate shop. Post Vday is one of my favorite times of year as it is both a time to look back on a completed season and look forward to the next one, and I promise there are great things a comin'!

But a girl has to keep some of her secrets, right? At the moment I'm only divulging one: the March Chocolate Tasting Dinner!

That's right... move over Saint Valentine, its time for Saint Patrick to wiggle his bum, because comin' up next is the Saint Patrick's Day Beer and Chocolate Dinner!

Leave the shamrock sweaters and metallic necklaces at home and join us to indulge in all things indulgent. And who needs virtue when you've got vice, cause we're servin' up all the chocolate and beer you can take. Take a look:

Exclusively March 13th at 2, 4, 6, and 8pm, for $30 a person, we're showcasing 3 courses of Irish faire drenched in chocolatey brew. Guests to enjoy:

Mussels with Garlic and Stout (optional starter)

Potato-Leek & Beer Cheese Soup with Cocoa-glazed Bacon Crumble

Shepard's Pie (beef and lamb OR all veggie), with Roasted Root Veggies & Mashed Potato-Parsnip Crust, served with Cocoa-Brown Sugar Gravy and White Chocolate-Chive Irish Soda Bread

Chocolate-Stout Torte with Ginger Vanilla Bean Cream

Meal comes complete drenched in plenty of beer, but if thats not enough (and when is enough, enough?) we will be featuring an optional 3-course beer flight matched with the dinner for an extra $12.

RSVP ASAP by calling the cafe at 619.578.2984. Space is limited!

Until then, here's what we enjoyed last time for Vday:

Appetizer: Baked Bacon and Crab Dip with Herbed Flatbreads.

First Course: Roasted Beet and Green Apple Salad with Candied Cocoa Nibs and Lavender-herbed Grey Sea Salt.

Soup Course: Charred Tomato Bisque with White Chocolate Poached Lobster and Tarragon.

Entree: Beef Wellington with Cocoa-Mushroom Pate and Cocoa-Balsamic Jus served with Rosemary Fingerling Potatoes.

Dessert Course: Tasting Flight of Four Limited Edition Truffles Infused with Artisan Cheeses- Salted Gjetost, Gorgonzola Cherry, Apricot and Brie, Tarragon Goat Cheese.

Xmas, San Francisco, and Beyond

2010-01-05T21:29:00.001-08:00

Well cocoa-babies... the holidays have come and gone and though it's my fifth season with Eclipse, I am time and time again surprised by the lingering excitement of it all! I believe it was sometime mid-month, while I was half-covered in couverture in the kitchen with chocolates comin' outta my ears, I said to myself: "This has GOT TO BE the last batch to truffles before the holiday". If only! My staff found me in the same scenario four more times before December 24th. No complaints here, though.... Ray, Dan, Autumn, August, Susan, Nicole, Jess, and I all had a lovely holiday season filled with lots and lots of excitement... thanks to you all!

So today is January 6th and I am finally catching my breath. But only just long enough to prepare for my national launch of the Eclipse brand! That's right kids, we're leaving on a jet plane in a week bound for SFO and the International Fancy Food Show! Hooray! And if you're reading this, you can rest assured that you got in on the ground floor, baby. Get ready with all those "I knew him when"s. And as exciting as our lives may become, we promise there will always be a place in our chocolate-covered hearts for you all. You always remember your first:)

But just in case international fame isn't knocking on my door before my retirement age, we're conducting business as usual. And I am sure you're wondering why I have yet to post pics from the last dinner or tell anyone what's comin' up next. Well, historically January is my month off from dinners and I have just enough time to pull out all the stops for the next dinner on February 13th and 14th! That's right, next up is our annual Valentine's Sweetheart Dinner. Take a look at the details... because there are many:

Exclusively Saturday February 13th (at 4, 6, & 8pm) and Sunday February 14th (at 11, 1, 4, 6, & 8pm join us for a romantic dinner for two with all the flair. For $95 per couple, our guests will enjoy Four Courses of Surf & Turf accompanied by a Live Violinist! What a deal, eh? All you need do it place your reservation, show up, and we will do the rest.

Menu includes (full vegetarian options available):

Salade Frisee with Roasted Beet Trio, Garlic Croutons, and Candied Cocoa Nibs

Charred Tomato Bisque with White Chocolate-Poached Lobster

Beef Wellington or Brie Wellington Baked En Croute with Cocoa-Mushroom Pate

served with

Rosemary Fingerling Potatoes and Cocoa-Balsamic Jus

and for the finale, a first ever exclusive (!), a tasting flight of

Four Limited Edition Truffles

each infused with an artisan cheese including:

Chevre, Camembert, Gjetost, & Gorganzola Dolce.

We will also be featuring an optional starter plate for $12 of:

Artisan Cheeses and Dried Fruits with Violet Blossom Confit

Baked Parmesan and Crab Dip with Roasted Garlic Flatbreads

AND! Am optional tasting flight of three wines for $15 paired specifically with the dinner!

Now while your eyes are rolling to the back of your head and your open maw is dripping with salivation, now is the time to get yourself together and call us before its too late. Last year our Valentine's Sweetheart Dinner sold out a full two weeks in advance. Don't wait! Call us now at 619.578.2984 and reserve your table with a credit card. We will do the rest!

And if you haven't heard of our dinners before... well get out from your cave and join the rest of the world! Here's what we enjoyed last time:

Starter: Sawmill Sausage-Peppercorn Gravy over Buttermilk Chive Biscuits.

First Course: Wilted Greens with Lavender Sea Salt and Candied Cocoa Nibs.

Entree: Fried Green Tomatoes or Coconut Fried Shrimp with Cocoa Butter Grits and Chile Burnt Caramel Peanut Sauce.

Dessert: Baked Cranberry Cobbler with White Chocolate Biscuit Topping and Whipping Creme Fraiche.

Southern Fried Christmas

2009-11-18T17:59:00.000-08:00

Mmm... Just a quick jaunt around any mall these days reminds me that the holidays are already here! The smells of pumpkin lattes, roasted nuts, and peppermint candies are ripe around every corner and I, for one, am in full holidays cooking mode. And had you joined us for dinner at the cafe this past weekend, you would have been treated to a full holiday feast. Yes, friends... we celebrated T-day a full week and a half early this year and 95 of you joined us! If you missed all the tasty vittles, don't fret, you've got one more chance!

Join us Saturday, December 12th at 4.5, 6.5 or 8.5pm for an Xmas feast from the deep South. For just $30, you can enjoy 3 courses of seasonal faire two weeks before the big day. Make a reservation today and help us bring in the holiday with our Southern Fried Christmas dinner! Guests to enjoy:

Cheddar and Chive Biscuit Bites with Sawmill Sausage Gravy (optional starter)

Wilted Greens with Candied Cocoa Nibs

Fried Coconut Shrimp -or- Fried Green Tomatoes

with Cocoa Butter Grits, Coddled Egg, & Chile Burnt Caramel Peanut Sauce

White Chocolate Cranberry Cobbler with Vanilla Bean-Peppercorn Cream

Space is limited so RSVP today at 619.578.2984! Until then, check out the deliciousness from the last dinner:

Starter- Fried Bacon, Mac, & Cheese with Bacon Fat Drizzle

First Course- Roasted Veggies with Frisse & White Chocolate-Lemon Dressing

Entree- Rosemary & Lavender Sea Salt Crusted Cornish Game Hen with Cocoa Butter-Smashed Potatoes & Savory Bread Pudding with Cocoa-Brown Sugar Gravy.

Dessert- Ginger Pumpkin Cheesecake with Brownie Crumb Crust & Vanilla Bean Ginger Cream

Autumn Harvest Dinner

2009-10-27T10:04:00.000-07:00

We finished up this last weekend with one of our biggest Three Course Prix Fixe dinners yet! If you missed it... well shame on you, as I don't repeat menu items. You'll just have to live with the chocolately shame.

This last one sold out pretty fast so we added a 2.5pm seating, but that's not typical for us. We're back to 4.5, 6.5, and 8.5 seatings this time around so don't hold off to make reservations. Here's what we're cookin':

Join us Saturday, November 14th to indulge in the three courses of a chocolate-Thanksgiving feast at our Autumn Harvest Prix Fixe Dinner: Menu includes:

Fried Mac & Cheese with Smoked Bacon (0ptional appetiser)

Salade Frisee with Roasted Root Veggies and White Chocolate-Balsamic Drizzle

Rosemary and Lavender Sea-salted Roasted Cornish Game Hen

or Butternut Squash Ravioli with Brown Butter Sage Sauce

both served with

Cocoa-Brown Sugar Gravy, Cocoa Butter Smashed Potatoes, & Savory Bread Pudding

Ginger-Pumpkin Cheesecake with Dark Chocolate Brownie Crumb Crust

To make an RSVP, call the cafe at 619.578.2984. Space is limited! Until then, get your mouth watery with the pics from this past weekend. Check it:

Appetizer- German Meatballs with Creamy Dill-Shallot Creme Fraiche.

First Course- Beer Cheese Soup with White Chocolate-Dill Mustard and Black Sea-salted Soft Pretzel

Entree- Smoked Gouda Bratwurst with Cocoa-nib Infused Sauerkraut & Toasted Pumpernickle

Dessert Course- Black Forrest Torte with Beer-Soaked Cherry Ganache Filling and Burnt Caramel Beer Reduction.

Second Anniversary Party!

2009-10-13T10:15:00.000-07:00

It's officially fall in San Diego and while that doesn't mean a degree of cooler weather like the rest of the country enjoys, it does mean we're coming into the season of holiday treats and eats. Halloween, Thanksgiving, and Xmas are very busy times around here, but before any of that can happen, we need to celebrate our Anniversary!

That's right, cocoa-babies! On October 28th we will be parting it up. Join us from 7pm-9pm on that Wednesday evening to indulge in all things Eclipse. If you've been into the cafe recently you will have noticed our new line of 8 exotic rocky roads we've coined Chocolat Rococo and we're ready to feature the lot. All evening we will be sampling all 8 flavors for you all to try.

But what's this Rococo I'm speaking of? If you were around this time two years ago, I created my first rocky road confection that was named Marshmallow Almond Rococo, which featured marcona almonds, cocoa nibs, and sea salt. It's been so popular that we've renamed it after our signature chocolate bar (Sea Salt Nib) and added 7 other flavors. Check 'em out:

Salty Dulce De Leche (31%)
Peppermint Almond (31%)
Toasted Coconut Toffee (38%)
Chile Burnt Caramel (38%)
Sea Salt Nib (55%)
Gingerbread Spice (55%)
Espresso Toffee (61%)
Citrus Honeycomb (72%)

Each is nearly a half pound of vanilla bean marshmallows, rich couveture chocolate, and a healthy slathering of exotic fixins'. For only $10 or 2 for $18.

Can it get any better? Yes! During our Anniversary Party, any guest will receive a free Rococo with any purchase of $50.

We're also extending our happy hour until 9pm, so all wine and beer purchases will come with a free truffle, as well! Cya then.

Chocolate & Beer Oktoberfest

2009-09-22T11:15:00.000-07:00

Pictures are in from our dinner this past week, and WOW it was a good one. Obviously its my job to describe the eats at our dinners with such scintillating detail that you all can't wait to make a reservation for the next one... but I am making no over-exaggeration when I write that this was the tastiest menu yet. And at 17 dinners and counting... well that's saying a lot. If you missed it, you're outta luck; we don't repeat menus. But if you're brave enough to trust me on the next one, call us ASAP (619.578.2984) to reserve your space for October! This past dinner sold out a week before the event so don't wait.

What's for dinner? Check it:

Join us Saturday, Oktober 24th, at 4.5, 6.5 or 8.5 for three courses of savory chocolate deliciousness. And yes, I said Oktober! This time the theme is Chocolate & Beer Oktoberfest! For just $25, guests can enjoy:

Beer-Cheese Soup with Soft Pretzel & White Chocolate-Mustard Sauce

Gouda-Stuffed Bratwurst or Sweet Onion & Cheese Spatzel

both served with Baked Gouda, Cocoa Nib-Infused Sauerkraut, & Crusty Bread

Black Forrest-Dark Chocolate & Cherry Torte

Also enjoy our appetizer:

German Meatballs with Creamy Dill Sauce ($12)

and a first for us:

Three Course Beer Pairing (one beer with each course for an additional $15)

If all of this is too hard to comprehend, just take a look at the pics from our last dinner. Commence mouth-watering now:

Appetizer: Goat Cheese-Stuffed Figs Wrapped with Proscuitto

First Course: Ribollita Soup with White Chocolate Olive Oil Crostini

Entree: Rosemary-Crusted Roasted Lamb Chop or Gorganzola Aranici with Stuffed Tomato and Cocoa-Balsamic Sauce.

Dessert: Tiramisu with Burnt Caramel Espresso Sauce and Milk Chocolate Coffee Toffee

Rustic Tuscan Dinner

2009-09-01T09:56:00.000-07:00

Listen up, cocoababies! Our next Three Course Prix Fixe Dinner is only three weeks away! Silly old me decided to take a few days off for my bday and I forgot to post the announcement before I left. Those of you who are in the cafe often have already reserved space from seeing flyers around... but the rest of you might be a little behind. Allow me to catch you up.

Exclusively Saturday, September 19th, with seatings at 4.5, 6.5, & 8.5pm we will be hosting three enticing courses from the Italian North! Our Rustic Tuscan Dinner is as follows:

Goat Cheese-Stuffed Roasted Figs Wrapped in Prosciutto (optional starter)

Ribollita Soup with White Chocolate Olive Oil Crostini

Roasted Baby Lamb Chop or Fried Gorganzola Risotto Cake

both served with Cocoa Balsamic Sauce and Parmesan-Stuffed Tomato

Espresso Bean Tiramisu with Milk Chocolate-Toffee Crunch

Seatings are $25 per guest (plus gratiuty and tax, of course) and we plan on selling out. As always, we are holding RSVPs with a valid credit card and have a 48hr cancelation policy. Don't wait to call us or you might lose out! 619.578.2984

Until then, here's the yum-yums from last dinner:

Starter: Spinach-Articoke Dip with Cocoa-Glazed Bacon and Garlic Flatbread

First: Caprese Brulee Salad with Cheroke Heirloom Tomatos and White Chocolate Balsamic Glaze

Entree: Ricotta-Mascarpon Ravioli with Chile-Burnt Caramel Hazelnut, Sage Brown Butter Sauce, and Lemon-Vanilla Bean Fennel Salad

Dessert: White Chocolate Summer Berry Bread Pudding with Cocoa-Nib Creme Anglaise

September Wine, Cheese, and Chocolate Threeway

2009-08-30T10:19:00.000-07:00

Our Threeway last week was such a sexy time, we decided to push our calendar up a bit and schedule another one in two weeks. Usually these events come every month, but we sold out for the last one and with our dance card filling up so quickly, we're spreadin' the love more frequently these days.

If you have yet to check our Threeways out, I'm sure you're wondering what the heck I'm blogging out. So check it:

Main Entry: three·way
Pronunciation: \ˈthrē-wā\
Function: noun
Definition: Threeway-A form of group se...

Opps, wrong dictionary. Let me grab the chocolate-covered one!

Threeway- A tasting event involving exploring three different gastronomic pleasures at the same seating.

Ahh! Much more appropriate, no? Well it's true, while our Threeway events make for a fun and possibily sexy evening, the focus is on enjoying and exporing nine different tastes (three artisan cheeses, three satisfying wines, and three exotic truffles). The tasting is complete with an open discussion of how our palates appreciate the process of taste and how one taste can effect and change the taste of another.

Our next event is September 16th from 7-8pm and we sell out at just 22 people! Call us for RSVPs at 619.578.2984. Cya then!

Another Threeway Coming Up!

2009-08-19T07:53:00.000-07:00

Our sexy evening of wine, chocolate, and cheese earlier this month sold out a few days prior to the event so I've decided to schedule another one before the end of August. Normally these just come along once a month, but evidentally our chocolat libido has been high as of late, so we're gearing up for another Threeway next Wednesday, August 26th! And this one's thematic! Check it:

Join myself and informal guest star from Stone for an hour-long experience of three truffles, three cheeses, and three locally brewed beers from Stone Brewing. That's right, folks... this time we're changing it up and going all brews! Beer googles make everything happen so much smoother anyway.

All nine tastes for just $20 a head. And don't forget your 10% discount on all other chocolate purchased that evening. We're closing the event at 24 guests and we've got 14 so far to don't hesitate. Call us to make an RSVP at 619.578.2984.

Summer Eats and the Caprese Tomato Brulee

2009-08-14T16:11:00.001-07:00

We're ripping through taking reservations for our next Prix Fixe dinner on Saturday with only one table left at our 6.5 seating. No worries for you slackers, though, there is plenty of space still left at 4.5 and 8.5. What's everyone so exited about, you ask? Well little ol' me has been doing some recipe testing and here's what's coming. Check it:

That's our Caprese Cherokee Heirloom Tomato with Brulee Crust & White Chocolate-Balsamic Drizzle. Looks amazing, no? Well it's pretty mouth watering if you ask me. But that's just the beginning of the good eats we're featuring. Take a look at the whole dinner line-up here.

Don't forget to place your reservations in time! As always, we hold tables with a credit card and have a 48 hour cancelation policy. Call the cafe direct for more info: 619.578.2984

August Summer Harvest Dinner

2009-08-08T12:00:00.000-07:00

Its that time of already... temperatures are rising, beaches are calling, and the heirloom vegetables of Southern California are ripe for the picking. What's a chocolatier to do? Sounds like a lovely time for a Chocolate Tasting Dinner!

With Luigi's Pizzaria open next to the cafe now, there are a lot of new folks around here these days. For you faithful bloggers out there forgive me for sounding like a broken record, but I think I can hear at least one tiny voice in the back of the crowd feably asking, "What's a Chocolate Tasting Dinner?"

For just $25 bucks a person (tip and tax extra, of course), cafe patrons with the proper RSVPs can come and enjoy a three course dinner. But not just any old prix fixe... no, no, no... surely you all know me better than that by now! At our dinners, each course features a chocolate or caramel component! I know a few of you are thinking this is strange, but with this being our 16th multi-course dinner, some of my friends are insisting that that makes me America's foremost authority of chocolate savory food. Well, I doubt that, but I've certainly seen a lot of interesting cocoa-laden concoctions by now.

So what's up next? With summer in full swing, I can't help myself but exploit all it has to offer. Join us for our next dinner, Summer Harvest, on Saturday August 22nd. Check it out:

Spinach and Articoke Dip with Cocoa-glazed bacon & flatbread (optional starter)

Caprese Salad with Brulee Crust of Heirloom Tomato, Fresh Mozzarella, Basil, & White Chocolate-Balsamic Drizzle

Ricotta-Parmesan Ravioli & Sage Brown Butter Sauce with Shaved Fennel Bulb and Chile-Burnt Caramel Hazelnut

Summer Berry Bread Pudding of Raspberry & Blackberry with Cocoa Nib-Infused Creme Anglaise

We have seatings at 4.5, 6.5, and 8.5 and as always, space is limited for our dinners. For reservations, call 619.578.2984!

Until then, take a look at what we featured last month, with pictures courtesy of our friends at Kaleb Scott Photographs.

Steamed Mussels with Crispy Salumi and Herbs

Roasted Corn and Potato Chowder with Shrimp Demilgaze and Cocoa-glazed Bacon

Fried Crabcake with Poached Egg, Hasty Pudding, and Chile-burnt Caramel Hollendaise

Caramel Apple Pie with Vermont Cheddar and White Chocolate Semifreddo

Truffle, Wine, and Cheese Threeway

2009-07-28T14:32:00.000-07:00

Back in June, myself and my sexy staff here at Eclipse expanded the defintions and terms of our employments and indulged in a Threeway. Much fun was had by all, bellies were filled, and everyone walked away a bit tipsy. Wait.. what?... get your mind out of the gutter! No... of course not! We hosted a Threeway Tasting of truffles, cheeses, and wines.

Ok, ok... eyes up here, folks. Are you with me now? Good...

If you missed it, you missed out. Luckly for you we're doing a repeat performance next Wednesday, August 5th from 7-8pm. For just $20, guests will enjoy three lovely cheeses paired with three tasty drinks paired with three exotic truffles. The whole experience is an hour-long guided tasting and discussion on the anatomy and construction of chocolate complete with my undivided attention. What more could you ask for?

Still confused? Take a look at the food porn shot below showing one of the Threeways at our next tasting: Maui Brewing Coconut Porter with Double Coconut Caramel Truffle with Cahill Porter Cheese.

Yes, I know this is a beer, but its delicious and unusual... and as such is everything I hold near and dear to my little foodie heart.

Space is limited to just 24 people, and we've already got 16 RSVPs so call us already to save your space: 619.578.2984

New England Seafood Dinner

2009-07-16T10:02:00.000-07:00

With summer in full swing, we've decided that it's high time to celebrate with a feast of delectable seafood, so the theme for our next dinner is New England cuisine. And the thing that comes to mind first when I consider all the tasty vittles from the North Atlantic Coast is the delectable crab cake.

Ah... crab cakes. One of my personal favorite meals. There's just something deliciously enticing about the subtle oceanic tones of crab meat: buttery and rich with a hint of the sea. Plus they're also pan-fried in butter and when has that ever gone wrong?

It's actually been quite some time since our last dinner (four weeks already!), and there are a few minor changes to the upcoming menu since I first announced it weeks ago. All improvements, of course. Take a look:

Exclusively for Saturday, July 25th, with seatings at 4, 6, and 8pm, for just $25 our guests will enjoy:

Roasted Corn & Sweet Onion Chowder with Cocoa-glazed Bacon

Pan-fried Crab Cakes (or Roasted Vegi & Quinoa Cakes) over Mixed Greens with Poached Egg and Chile-burnt Caramel Hollendaise

served with Herbed Hasty Pudding

Chile-Burnt Caramel & Apple Pocket Pie with White Chocolate Semifreddo

We will also feature:

Steamed Mussels with Crispy Salumi and Herbs (optional starter for just $12)

Call ahead to RSVP as space is limited! 619.578.2984

Sea Salt Nib Icecream Sammies and the New Dessert Tasting Platter.

2009-07-14T09:05:00.000-07:00

Look at it. You know you can't resist the siren call of the Sea-salt Nib. You want it in your mouth. It's ok. It can be our secret. I won't tell anyone...

"Sea Salt Nib???" I see you all looking around. "All I see is a deliciously amazing ice cream cookie sandwich". To which I respond: Can't it be both? You are, in fact, looking at the first Sea-Salt Nib Ice Cream Sandwich complete with chewy Cyprus sea salt and cocoa nib-flecked cookies between a gooey layer of banana-brown sugar gelato. And it's all part of the current Seasonal Dessert Tasting Platter.

But that's not the only exciting addition around here. After all, it is getting hot outside. The temps here in Sunny San Diego have been climbing for a few weeks and what's more refreshing than a frozen treat to cool the palate? Well wait no more cocoa-kiddies, I've got brand new temptations for everyone.

If you've been to the cafe recently, you will have noticed a change in our Dessert Tasting Platter. I know its a shocker, but Will Gustwiller, owner of Eclipse Chocolat and over opinionated/stubborn chocolatier extradinaire, has finally given in to popular demand. Previously, our platters have been oriented to be "collections" of four little desserts perfectly sized for two to share with each collection changing every eight weeks to reflect seasonal ingredients, but the continued interest in making substitutions and omissions has finally worn away at my cold, chocolate-dipped heart. Take a look now!

Wha... what's this? Is it the Apocalypse already? I haven't even BEGUN my Bucket List! Are those SIX offerings on the dessert platter sign?

Yes, tis true. From here on out, guests enjoying our dessert platter experience will have their choice of four of the six available desserts. Love our bread puddings? Well get a whole platter of them; we've got at least two different flavors at a time! Or double-up (or triple or more!) on your favorite item. There's more where those came from... and it'll be the tastiest Apocalypse ever.

Extravaganza Results!

2009-07-09T10:00:00.000-07:00

So I got a Facebook message from a long-term client and thus friend telling me of a prophetic dream she had last Friday. She dreamt that she had won the Extravaganza raffle and was so excited about the experience that she rushed to the cafe within hours to purchase two boxes of cupcakes and thus two possibilities to win the grand prize. Hours earlier to her message, I had drawn the two winners so I was charmed to hear of her unsual psychic talent of fortune telling. Call it what you will, but Victoria Olson will be eatting lots and lots of cupcakes this summer. 72 free ones throughout the course of the summer to be exact!

Christine Speidel, if you're out there reading this, your name was drawn, too! I suppose I will have to email you directly since as of yet I have had no indications that you are similarly endowed with the powers of precognition.

I'm still waiting to hear from the instant winners, so if you found one of those medallions in your cupcake make sure to email us! In total, 65 people entered the raffle.

All in all, the Cupcake Extravaganza went off fantastically thanks to my fantastic barista staff and the incredible Autumn-Cupcake Mamma-Teemsma. Besides you folks buying out flavors fasters than we could refill them, everyone seemed to be quite content with the selection, too!

If you missed it, we will continue to rotate all 28 flavors daily, featuring 8 or more cupcakes each day until they sell out. Also, don't forget that any cupcake flavor can be made into a Full-Sized Cake that serves 12-15. Orders require 48 hours notice and are $60.

New England Seafood Dinner

2009-06-29T20:16:00.000-07:00

Our July dinner has been announced and mouths are watering! I've chosen a seafood theme in honor of the sunny weather and salty ocean breezes before us (albeit the opposite coast!). Regardless, this upcoming entree is a personal forte of mine so don't miss out! Take a look at the three courses we're serving:

Roasted Corn Chowder with Cocoa-Glazed Bacon

Pan-Fried Crab Cakes with White Chocolate Blood Orange Drizzle & Mixed Greens

Chile-Burnt Caramel Apple Pie with Vermont Cheddar Cheese

We're also featuring some tasty vittles as our optional starter:

Steamed Mussels with Crispy Salumi and Herbs

The dinner date is set for Saturday, July 25th, with seatings at 4, 6, and 8pm. And all three courses are just $25 per person. As always, space is limited so RSVP to 619.578.2984 to claim your table before its gone. Until then, take a gander at the pics from last month:

Starter: Tangy Chicken Wings with Dipping Sauce Trio (Tarragon Honey Mustard, Balsamic Blue Cheese, Chile Burnt Caramel Peanut Sauce)

First Course: Chile-roasted Corn on the Cobb with Cocoa Nib-Infused Butter

Main Course: Chocolate-Caramel Cheeseburger with Cocoa-Glazed Bacon and Caramel Gjetost Cheese

Dessert: Cherry Vanilla Bean Buckle with White Chocolate Biscuit Topping and Frozen Semifreddo

Cupcake Extravaganza Update!

2009-06-24T13:49:00.000-07:00

Its just over a week before our Second Annual Cupcake Extravaganza Weekend and I've got some exciting updates to share! Tuck in cocoa-kiddies and listen up...

First off, remember that Eclipse Chocolat VIP Pass I mentioned? You know, the one that grants the holder a free Box of Nine Cupcakes each week for two months (over a $200 value)? The one that you can get by being the lucky winner of an Eclipse Chocolat Golden Ticket? Yeah that one! Well we've decided to double the prizes this year and give out FOUR!

In case you missed it previously, the Cupcake Extravaganza Weekend is July 3rd, 4th, and 5th and we will be featuring 28 exotic flavors of cupcakes. All cupcakes are Buy 2 Get 1 Free, and a Box of Nine is discounted to just $20 (normally $27). Nine cupcakes, eh? I hear you say... perfect for 4th of July picnics and bar-b-ques, no?

Well it gets better, because every Box of Nine purchased is a raffle entry to win the Eclipse VIP Pass, which two lucky people will win. Even better, two lucky cupcakes will contain a Golden Medallion tucked under the cupcake lining that will be instant winners for two more passes! That's four passes altogether and if you're doing the math, $800 dollars in fabulous cupcake prizes!

So what are the upcoming flavors for these cakes in a cup? Some are are old standards, some are returning by popular demand from last year, and some are brand new! Comin' at ya is the complete list. Check it:

Yellow Cake:

Marshmallow Almond

Toasted Barley and Ale

Ginger Green Tea

Banana Cinnamon

Crispy Bacon Caramel

Maple Pecan

Chile Hazelnut

Macadamia Lemon

Peanut Butter and Jelly

Banana Rum Cigar

Salty Peanut Butter Toffee

Honey Saffron

Coconut Curry

Kentucky Bourbon Caramel

Chocolate Cake:

Berry Merlot

Basil Absinthe

Double Espresso

Boysenberry Pink Peppercorn

Strawberry Rhubarb

Salty Smores

Muscavado Caramel

Lavender Vanilla Bean

Sea Salted Caramel

Peanut Butter and Banana

Bergamot Orange Peel

Goat Cheese and Fig

Toasted Coconut Caramel

Burnt Caramel Marshmallow

Second Annual Cupcake Extravaganza Weekend

2009-06-15T11:13:00.000-07:00

The Fourth of July is nearly here, and with less than three weeks before the big holiday weekend Autumn, Dan, myself, and the rest of the Cocoa Babies here are gearing up! For what, you ask? Well its our Second Annual Cupcake Extravaganza Weekend! Yay!!!

If you were being held captive this time last year by anti chocolate and/or cupcake terrorists, then you may not have heard about our event. Otherwise, I'm sure you made it. Yes? But for the benefit of everyone who might be reading this, here goes:

Fourth of July Weekend (Friday-Sunday) join us at the cafe for 28 different flavors of Crème Fraîche Cupcakes (as our normal selection of 16 rotates with 6 flavors daily, this is quite a feat!). Better yet, all cupcakes are priced to move! So take them to your picnics, parties, and pro chocolate and/or cupcake capitalist rallies at just $20 for a Box of Nine (normally $27) or Buy One Get One Free!

Can it get any better? Yes!

Here you can see our Box of Nine Crème Fraîche Cupcakes, accompanied with the two VIP Eclipse Passes, which if you were around for last year's event you know are good for a Box of Nine every week for two months! How does one receive such a pleasure? Well by winning the Extravaganza Weekend Raffle, of course (each Box of Nine is an entry). But why bother with entries into a lottery when you can win the fast way? One lucky patron that weekend will receive the Golden EC Medallion. That's the pretty little token in the cupcake liner shown above. That person will ALSO win the VIP Eclipse Pass. Who needs a golden ticket when you can have a medallion (insert inevitable Willy Wonka joke here, I've heard 'em all!).

Later this week I will post all of the new exciting flavors (we have 8 new ones and 8 returning from last year) so stay tuned. In the mean time, begin salivating.

200 Posts and a Free Tee-Shirt!

2009-06-03T12:52:00.000-07:00

Wow. Just weeks before the blog turns two years old and I'm at my 200th post! Fun!

And what good timing for a fun promotional? Autumn, Wyatt, Nicole, Jess, and the rest of the bunch here have been rackin' our cocoa-clogged brains in attempts to come up with a fun Eclipse-branded tee shirt as our new cafe uniform... but alas, we're all outta ideas. So, we're asking for help.

Drop us a reply here with your idea for a funny, interesting, or inspirational Eclipse-related phrase for the front of our new chocolate-brown tees. The backs will, of course, feature the EC logo. Tees will be available in the cafe for anyone interested in sharing in the chocolate-covered goodness. Literally... they are chocolate-colored tees, but each will come with a small chocolate bar ($3 value) and priced at just $12! That's a $9 tee-shirt for anyone whose not inclined to do simple math.

Best yet, our favorite three suggestions here will receive a free shirt! So hurry up and get your brains workin'. The contest will close on Friday, June 12th.

Mom's Day Pics

2009-05-28T18:35:00.000-07:00

Still catching up on blog posts from Mom's Day! My chocolate-dipped job is never done. With the next dinner coming up in a few weeks, it's about time to tempt you all with pics from our last special event. Take a look at the cocoa-crazy vittles we all enjoyed:

Starter: Farmhouse Meats Platter- Cocoa-glazed Duroc Bacon, Chile-Maple Sausage, and Cocoa Nib-Sage Sausage

First Course: Buttermilk & Chive Biscuit with Cocoa Nib-Infused Butter

Second Course: Grilled Pineapple and Tropical Fruit Salad with Milk Chocolate-Curry Glaze

Entree: Quail Eggs in a Basket with Chile-Burnt Caramel Hollandaise and Vanilla-dressed Frisee

Dessert: Azteca Cinnamon Rolls with Burnt Caramel White Chocolate Cream Cheese Frosting

The Chocolate-Caramel Cheeseburger

2009-05-25T10:44:00.000-07:00

I enjoy being a chocolatier. It's fun, sexy, and although I take a shower first thing when I get home to wash the aroma of chocolate from my body, I've yet to tire of making chocolate. I have to say though... the oddest thing of this profession is the regular attitude that I don't live the type of life that a normal person does. I still wake up each morning to distastefully hit the snooze button before pulling myself out of bed and into work. Same as you, no? But somehow a lot of people associate this "glamorous" career more closely to celebrity than not. I assure you that my life is pretty normal.

Then again... maybe not. When Ray goes into work carrying his little Gladware container filled with a dinner that he and I enjoyed the previous evening, he is inevitably swarmed by those "hens" of workplace asking in jelously facitious voices: "What did YOU eat for dinner?". So yes, if there is one way in which my life is more exciting than the average it would be in the realm of what I eat for dinner. Especially with an exotic chocolate-dinner at the cafe each month each demanding it's own , I end up eatting a lot of fantastically crazy food.

So I guess this is where all the glamour lies, no? While you are enjoying your Memorial Day bar-b-qued goodies, take a moment to sneak a peak as to what we are enjoying: The Chocolate Caramel Cheeseburger! Go on... take a look:

What's that monstrocity you ask???? Well it begins with an all beef hamburger set upon pan-toasted Squaw Bread (think whole-grain Pumpernickle), is accompanied with Tarragon Honey Mustard and fresh butter lettuce and tomato, and ends topped with our famous Chocolate-glazed Bacon and warm Gjetost cheese (a caramelized goat whey from Norway!). It's pretty much everything you want a juicy hamburger to be but have been too afraid to ask! And you can enjoy it, too. Take a look at our upcoming June dinner:

For just $25 per person, each guest can attend our Exotic Chocolate Bar-B-Que on Saturday June 20th. We have seatings at 11am, 1, 4, 6, and 8pm, but we still expect it to sell out, so call the cafe ASAP to RSVP! Here's what you will be eatting:

Chile-Roasted Corn on the Cobb with Cocoa-Nib Infused Butter

Chocolate Caramel Cheeseburger with Cocoa-glazed Bacon and Gjetost Cheese, Served with Rosemary Potato Wedges

Cherry Vanilla Bean Buckle with White Chocolate Biscuit Topping and Vanilla Gelato

For our veggie friends we are offering a Gjetost, Tomato, and Tarragon Honey Mustard Panini in lieu of the burger!

There's also an optional start of:

Tangy Buffalo Wing with Dipping Sauce Trio (Tarragon Honey Mustard, Blue Cheese Balsamic, and Chile Burnt Caramel!)

Hope to see all you gluttons there!

Memorial Day with Eclipse!

2009-05-23T09:20:00.000-07:00

It wasn't until yesterday that I actually realized that Monday is Memorial Day already. Where does the time go? I suppose those of us who don't get the holiday off didn't really have reason to mark our calendar's with a big red circle labeled "no work Monday!!!". Oh well...

But for those of you lucky enough to take a moment to celebrate our national heritage and the brave individuals who have given thier lives for the noble cause of this American Life, find a moment in your day to stop by for a tasty treat. Chocolate's pretty American, no? And cherry pie? How's that sound? Well as I don't bake cherry pies, you'll just have to settle on a Cherry-Vanilla Bean truffle.

While supplies last, take a break from the rest of your inevitable shopping errands during this upcoming holiday and visit us for a free cherry truffle. We're open just like normal, from 9am-10pm!

Truffle, Wine, and Cheese Tasting for June

2009-05-22T13:28:00.000-07:00

Another chocolate-covered event comin' at ya for the month of June! Join me on June 3rd from 7-8pm for a chocolate, wine, and cheese spectacular and treat your taste buds to nine lovely bites. Featuring three Three-way Pairings, this event sells out at 20 people, so don't wait to place an RSVP.

"But what's a Three-way?", I hear some of you ask with embarrassed looks on your faces! It's a trio of tastes, each complete with an artisan cheese, exotic chocolate, and lovely wine, of course. Each Three-way is designed to highlight the unusual and exotic flavors found in artisan foods and typically follows a theme. Last Tasting I featured a Three-way of lavender and everyone did cartwheels over the Lavender Sea-salted Caramel, Lavender-Anise Goat Cheese, and... yes, you guessed it, a wine that featured lavender undertones.

And all of this for just $20! When has a sexy evening been so cheap??? So call the cafe and get us an RSVP and join us for our next Three-way experience! 618.578.2984

Oaxacan Dinner Pics

2009-05-20T10:56:00.000-07:00

Mother's Day is my least favorite chocolate holiday, but as it is pretty much the last of the "Big Four", I am always happy to see it come and go. Between Xmas, Valentine's, Easter, and Mom's, my life is pretty hectic between Winter and Spring. But now that that's all behind me, I can get back to being all chatty about what's coming up around the cafe. After all, I'm pretty behind on this blog.

Speaking, six weeks ago we had a yummy-yum-yum Oaxacan-themed dinner and I haven't even showed you all the vittles yet! Take a look:

Starter: Grilled Shrimp and Corn Quesadillas with Smoked Serano Sea Salt Guacamole

First: Huevos Oaxaquenos with Smoked Tomato Bisque and White Chocolate Crema

Entree: Slow Cooked Chicken in Mole Negro with Sweet Corn Tamale

Dessert: Oaxacan Mocha Cake with Chile Burnt Caramel Sauce and Honeyed Crema

Chocolate-glazed Duroc Bacon

2009-05-03T21:00:00.000-07:00

Those of you that were friends of Eclipse this time last might remember a little thing we served for a specialty brunch once a upon a time: Chocolate-Glazed Duroc Bacon. Well its that time of year again, and I can already hear the sizzle in the oven.

Especially made for Eclipse by loca

l Knight Salumi, this very special bacon is heavily smoked from prime Duroc hogs, slathered in a house-made concoction featuring our extra brute cocoa power, and oven roasted until is caramelized just right. It's everything you want an extravagant food to be but are too afraid to admit to. Seriously. Don't miss it.

Oh but you will if you miss our next dinner!!! Here's the optional Starter Plate for our chocolate-themed brunch this weekend. And since we've got seatings on both Saturday AND Sunday... well lets just say that you might want to come twice just for this one. Check it:

For $12 guests can enjoy our Breakfast Meats Platter featuring:

Cocoa-glazed Duroc Bacon

Cocoa nib and Sage Sausage Patties

and

Chile-Maple Sausage Link

It's swine heaven. Nuf' said.

For a full menu, see here. Call the cafe direct for reservations, 619.578.2984

Southern California Events (With Free Samples!)

2009-04-29T13:49:00.000-07:00

If you live in San Diego you're a lucky person. Sure, sure, the sun is nearly always shining, but I'm talking about your proximity to the Eclipse Cafe, of course! And if you live in Southern California at large, surely you can find my product line somewhere near you... especially since we've got about three dozen retail clients from here to San Fran.

But for those of you in SD and LA this weekend is for you! I've got two free events comin' up and both are featuring free vittles. Check it:

Join us at the Eclipse Cafe this Friday night as we feature local artist Andrea Averbuj and her new body of paintings. But as this is a food blog and not an art blog, I suppose your eyes stopped right at "free vittles", you hungry little bastards. Well its true... we will be debuting two BRAND NEW Eclipse Drinking Chocolates: 55% Lavender Sea-salt Caramel (of course!) and 85% Cinnamon Masala. Join us from 7-9pm and grab a sample cup... this ones on us.

And if you're in the Los Angeles area this weekend, join me at Surfas, restaurant supply and foodie depot extraordinaire! I will be doing a free cooking class from 3-4pm and showing the visitors whats all the fuss about artisan sea-salts and chocolates. And yes, you will get to eat the things I'm cookin' up. Located in Culver City at the corner of W. Washington and National. Here's a map and their website.

See you all soon!

Mother's Day Brunch

2009-04-17T13:50:00.000-07:00

We've had a record number of reservations for the upcoming Prix Fixe Chocolate Tasting Dinner this time around and two of the three seatings were sold out even before we sent info to the mailing list. We've added two seatings for Friday night, but even still, few chairs remain. If interested, please call the cafe direct!

So I'm hoping to get a bit of a head start for Mom's Day! If you joined us last year, you would have indulged in a tasty set of chocolate-themed brunch platings finished with our famous Azteca Cinnamon Rolls as a finale. We've decided to repeat the concept this year with a few changes with which I'm sure everyone will be excited!

Here it is first, folks! Begin salivating now!

Exclusively for Saturday, May 9th at 10, 12, & 2pm AND Sunday, May 10th at 9.5, 11.5, and 1.5pm join us for our Mother's Day Chocolate Brunch! While we don't have a children's menu, we have added a kid-friendly option for the entree. Check it:

For $30 a chair, guests will enjoy:

Buttermilk-Chive Biscuits with Cocoa Nib-Infused Butter

Grilled Pineapple & Mango Salad with Milk Chocolate-Masala Glaze

Quail Eggs in a Hole with Dressed Frissee and Chile-Burnt Caramel Hollendaise

Buttermilk & Chocolate Chip Waffle with Honey-Creme Fraiche & Maple Syrup

and

Azteca Cinnamon Roll with White Chocolate Cream Cheese Frosting

We've already begun to take reservations, so don't wait to call us for a seat! 619.578.2984

Chocolate Bread Pudding To Go!

2009-04-06T11:16:00.000-07:00

A friend recently told me that it would take three solid years before a retail storefront such as mine would have all the kinks worked out and have solid clientele base. At first I thought that sounded crazy. I wondered to myself, why should it ever take that long? Those of you who know me personally might consider me the busiest busy-body around, and I am always rushing to have things done quickly. Three years? That's crazy! I wanted to have all of my ducks in an enrobing line well before that.

Sure enough, it's been over a year and a half and things are still changing around here. It took me a long time to learn to shelf my ego and give in to popular demand despite my interest in shaping Eclipse to be what I had always imagined it to be. I am a business person after all and youz gots to sell whats the people wants to buy. And this, the most recent addition of the Eclipse family, is probably well over-due!

Having been consistently the most popular part of our Seasonal Dessert Tasting Platters, I have finally decided to offer our bread puddings to go! Made from all fresh ingredients including locally baked organic challah bread from Charlie's Best Bread (find them at all the local farmer's markets!), these goodies are gooey, custardy, and everything that a decadent dessert should be. And now you can serve them to your guests at home!

We're baking our Chocolate Bread Puddings in 3lb slabs and wrap each with a cute label and flavor description before them go into frozen storage. All you need do is stock your freezer for those unexpected guests and pop one in the oven or microwave for service! Stuffed with chocolate chunks and a variety of other temptations, each makes 10-12 servings and is $18. Or you can buy 2 for $30. Ask what flavors we have in stock as they will always been rotating. Today I made:

White Chocolate Cherry

Milk Chocolate Maple-Pecan

White Chocolate Blackberry

Azteca Cinnamon Roll

Sea-salted Caramel Chunk

Spring Dessert Tasting Platter

2009-04-04T11:32:00.000-07:00

Things are warming up in Sunny San Diego and there's no time like the present to usher in the new season with a new Seasonal Dessert Tasting Platter! If you have yet to indulge, this is our collection of four lovely little desserts that rotates every 6-8 weeks. Here's what we're cooking up this time:

Toasted Hazelnut and Cocoa Nib Baklava with Orange Blossom and Sea-salt

Grilled 31% White Chocolate and Fig-Orange Peel Bar

Frozen Baby Banana, Dipped in 61% Dark Chocolate and Coated in Espresso-Walnut Pieces

Toasted Pecan and Maple Bread Pudding with 36% Milk Chocolate Chips and Chile-Maple Syrup

Mediterrean Pics

2009-04-01T13:17:00.000-07:00

The pics are in from our last dinner, thanks to the lovely Autumn who moonlighted as our photographer. You may have seen her around the shop as she helps me in chocolate productions on Friday and has also helped us out with our Farmer's Markets on Saturdays and Sundays. That's right, she's a multi-tasker!

If you missed the last post, our next dinner is April 25th and it has a Oaxacan theme (all things mole!). I know, I know... mole is the first place I should have gone to when first considering chocolate-infused entrees, but I actually found the prospects a little stressful. Mole Negro (which we are featuring as our entree) is actually quite complicated, complete with a few dozen ingredients all particularly prepared and each contributing unique flavor to the final composition. Well with 14 dinners already under my belt, apparently I am up for the task.

For the complete details on that dinner see this post here. Until then, salivate over these:

Starter Plate: Grilled Haloumi Platter with Roasted Red Pepper & Hazelnut Hummus and White Bean-Lemon Spread.

First Course: Spinach and Dill Spanakopita with White Chocolate Blood Orange-Olive Oil Glaze.

Entree: Beef and Lamb Kaftas with Cocoa-Balsamic Glaze and Saffron, Pea, Cocoa Nib Rice.

Dessert: Baklava Duo of Hazelnut-Smoked Serano Sea Salt and Walnut-Pink Peppercorn with Dark Chocolate Olive Oil Fondue.

The Eclipse Spectacular Cake

2009-03-31T12:25:00.000-07:00

My boyfriend, Ray, recently had his birthday earlier this month. When asked what his preference for a birthday cake all I could get out of him was a jumble of different ideas. He's never been a big fan of chocolate (why is he dating me???), but lucky for me he is a bit of a glutton over a few other things I make. So I took his birthday request literally and starting composing. But how to stick the half-dozen items together that he mentioned? I felt confident that my seven years of art school learning to be a sculptor would come in handy. One doesn't navigate through 70k of student loans without coming out on the other end with a few constructive skill sets.

Surprisingly, it all came other in just an afternoon! I even had a few moments to reflect on the monstrosity before guests arrived for the party. The chimera of cake that resulted seemed a little intimidating, but no one at the event seemed to pause when tearing into it. Before looking at the pic, allow yourself to fully digest the written description... it's a doozy!

Here is is, folks, from the bottom up (complete with hyperlinks for those interested in reading a full description on individual layers):

A base of Double Dark Chocolate Brownie dressed with 61% dark chocolate ganache, topped with...

A layer of Exotic Sea-salted Caramel complete with Smoked Chardonnay Oak Sea Salt, topped with...

A layer of Azteca Cinnamon Rolls slathered in cream cheese frosting, topped with...

A layer of bourbon-soaked Chocolate Creme Fraiche Cake, all encapsulated in...

A layer of Vanilla Bean Cheesecake with White Chocolate & Honeyed Saffron Glaze.

Seriously! This baby was 11" in diameter and 8" tall. It could feed 30 or more if you can find a way to slice it proficiently. And since I'm sure someone out there is going to see this picture and want to roll around in it for their next birthday, I'll beat you to the punch and say this whopper would be about $155 for the lot! Special order, of course:)

Truffle, Wine, and Cheese Tasting Is Back!

2009-03-30T19:18:00.000-07:00

That's right! Our next Truffle, Wine, and Cheese Tasting is coming up in April. Join us Wednesday, April 8th from 7-8pm for an hour-long tour of all things tasty with Eclipse Chocolate owner and head chocolatier, William Gustwiller (that's me!).

I will be discussing how chocolate is made, the particular flavor profiles of three of our exotic truffle infusions, and how they taste in conjunction next to an artisan cheese and a Californian wine. Do the math kids, that's an hour of tasting and discussion with 9 tasty bites for just $20 per person.

This time we will be featuring: Chile Burnt Caramel, Lemon Ginger, and Basil Absinthe.

We can only fit about 20 folks for each tasting, so call the cafe to reserve your space today!

Eclipse Goes to Oaxaca!

2009-03-20T07:38:00.000-07:00

So its 7.15AM and I'm sitting in bed wide-eyed and sleepless concerning my little cocoa-clogged brain with the few dozens details that need to be addressed this evening when I serve 120 people dinner. Such is the life of a chocolatier who moonlights as a restauranteur once a month. But sure enough, within hours to declaring exhaustion I will already be dreaming of next month's dinner. At least I'm pretty confident this is how its going to all play out... its happened 12 times already.

That's right, tonight is Eclipse's twelfth Prix Fixe Chocolate Dinner! Wow! It's pretty overwhelming for me to look back and consider (hm... let's see... 5 courses - 1 dessert x 12 dinners = 48???) that I've made 48 different platings that otherwise wouldn't normally contain a chocolate element. Zach, our GM, claims that makes me the nation's foremost chocolate-savory food expert, but I am positive that there are a handful of crazier and more chocolate obsessed people than moi!

Still though, that's a lot of crazy chocolate experimentation. And as I pour over the details of the theme for next month, I wonder why someone hasn't called me out of it yet. Certainly someone thinks this is ridiculous, no?

I guess that's why it has taken me so long to get to next month's theme. Fearing that Rick Bayless or some other definitively world-famous authority would come knocking down my door detailing everything I've done wrong, I have consistently avoided the most obvious of chocolate entrees: Mole. Well, no more! I'm going for it and doing it well!

So join me, staff, and my chocolate-obsessions as we delve into all things authentically Mexican at our next dinner: Oaxacan Fiesta. And if you're unfamiliar with the name, Oaxaca is the Mexican state just south of Pueblo that is famous for mole. Pronounced (say it with me!) wah-Haw-kah.

Exclusively Saturday April 25th, for $25 per person we will be celebrating the following menu:

Black Bean & Shrimp Quesadilla with Roasted Tomato Salsa and Quacamole (optional starter)

Sweet Onion & Chipotle Soup with White Chocolate Crema and Poached Quail Egg

Mole Negro with Slow-cooked Chicken and Cocoa-nib Tamales

Oaxacan Mocha Cake with Chile-burnt Caramel Sauce

RSVP required. Place your reservations by calling the cafe at 619.578.2984 today!

Small Chocolate Bars?

2009-03-12T12:33:00.000-07:00

One of the trickiest aspects of fording the path for an artisan food company is dealing with the seasonality of the market. Thankfully, many of you out there are perfectly happy enjoying an exotic chocolate bar on a daily basis, but the reality of it all is that business experiences a sharp influx during the holiday months. Xmas and Vday, of course are the largest, and just like many other retailers, I find myself creating business plans that revolve around 4th quarter sales concepts. This of course extends to my product development and launching cycles.

So I've got two exciting things I'm cooking up (tempering up?) around the production kitchen these days. The first is a redevelopment of my Marshmallow Almond Rococo and Peanut Butter Toffee Rococo that will happen sometime this summer... more info on that when it comes around, but I promise that anyone who enjoys those will be thrilled with whats coming next! More pressing is the introduction of small chocolate bars!

I've actually been making 1oz chocolate bars for the past few years, but only as custom orders for a few local hotels. But the current economy what it is, many people seem to be asking for smaller bites of chocolate, and I am finally giving in to popular demand. The final bars will be one-third the size of the bigger beauties, and for $3 each. I'm hoping to offer them in our top six flavors and also packaged as a tasting set of all six for just $15. Fun, no?

Well this is where you all come in. While I certainly have my views on which flavors are my best, that certainly doesn't make them to all-around most popular. So take a look at the poll on the right margin over there and give us a vote. See it? Just to the right? Come on... give us your feedback and play a part in shaping the new Eclipse. It's only a few clicks away!

Azteca Cinnamon Rolls

2009-03-07T10:05:00.000-08:00

I promised a few people (Rich, Sean, Ray, Tanya... the list goes on) that once Vday was behind me and I got my culinary ducks in a row that I would commit to a regular production assistant and my famous Azteca Cinnamon Rolls would return. These babies take two consecutive days to make, so unfortunately they seem to be the first to be dropped from the agenda when things get busy. But with the advent of the lovely Autumn coming in every Friday like clockwork, I no longer have excuses. So they are back! And hopefully everyday!

Gooey, sticky, spicy, and creamy are a few words that can aptly describe these delights. Our decadent variation on the classic, I start the buttermilk dough the day before and allow them to rest, chilled, for 16 hours or so. During that time, they develop a well-balanced yeasty flavor that's a little akin to sourdough. These treats are then rolled up and filled with dark muscovado sugar, Vietnamese cinnamon, and a touch of cayenne. Then they are topped with cream cheese frosting, and who isn't on board for that?

I warn you, these are addicting.

They are $3 each, or a set of 4 is $10. They are comin' outta the oven in about 35 minutes (that's 10:55 Pacific Standard Time)!
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Full-sized Creme Fraiche Cakes!

2009-03-03T13:45:00.000-08:00

There's been a little-known secret here in the cafe for about three months now and I think its time to divulge this gem to the masses. Did you know that I bake full-sized cakes? Of course not... I'm telling you for the first time now!

Unless of course you are a certain regular client who practically begged me to make one for the first time a few months ago. Reluctant at first, I ultimately decided to bake off a giant version of our popular Sea-salted Caramel cupcake. It was rectangular in shape, multi-layered, and looked a bit like a large opera cake.

If you know me personally (or even professionally), you probably know that I am pretty stubborn when it comes to what I am interested in doing culinarily. And pastry isn't exactly something I want to be known for (I'm a chocolatier first, after all!), but business is business, and if you can provide people with something they are demanding, then you're a fool to not comply. Thus is my relationship with the full-sized cake.

So finally giving in, I present to you the Creme Friache Torte. Essentially just a large cake in one of the flavors in our Creme Fraiche Cupcakes, this treat is large enough for a party and will comfortably serve 12-16 cocoa-fiends. Available in the following flavors, each is $60, made only to order, and are so far pretty well received.

Chocolate Cakes:

Sea-salt Caramel

Goat Cheese & Fig

Balsamic Pink Peppercorn

Chile-burnt Marshmallow

Yellow Cakes:

Marshmallow Almond

Peanut Butter Toffee

Please allow for 48 hours notice for an order! Here's the Sea Salt Caramel, complete with Exotic Salted Caramels on top!!! Check it:

Valentine's Dinner Pics

2009-02-25T11:56:00.000-08:00

As promised, I've gotten the Valentine's Dinner pics back from our guest photographer Kaleb Scott Photographs and here they are!

But before I give out the goods, take a look at our next dinner. Join us March 20th and 21st at 4, 6, and 8pm for a Mediterrean cocoa-feast:

Spinach Spanikopita with White Chocolate, Dill, & Shallot

Beef and Lamb Kaftas with Cocoa Nib Rice Pilaf (Fried Falafel Veggie Option)

Orange Blossom and Hazelnut Bakalava with Dark Chocolate Sauce

We also have a Hummus and Grilled Haloumi Trio (Optional Starter- $12)

Call the cafe direct at 619.578.2984 or email at info@eclipsechocolat.com. Space limited!

Until then, here's your yum-yums...

Starter Platter: Three Artisan Cheeses and Salumis with House-made Cornishons, Herbed Mustard, and Rosemary Almonds

Cocoa-buckwheat crepe with Wild Mushroom Ragout

French Onion Soup with White Chocolate Olive-oil Crostini

Pink Peppercorn-crusted Pork Tenderloin with Cocoa, Cherry, and Shallot Jus

Cocoa-nib Infused Plombiere with Cherry-Red Wine Coulee

Spring Seasonal Dessert Tasting Platter

2009-02-18T18:38:00.000-08:00

I know what you are thinking: the first day of Spring isn't until March 20th. But why wait until then to debut a new platter? Call it a month early... either way I am happy to usher in something new. Starting today our Spring Seasonal Dessert Tasting Platter is available! Find a friend and stop in to enjoy the sugary vittles.

Here's what we are serving for the next six weeks:

Grilled White Chocolate Carrot Gateaux
[grilled almond-carrot cake studded with 31% white chocolate chips]

Butterscotch-Macadamia Pudding with Cocoa Nibs
[whipped cream pudding+toasted macadamia nut+cocoa nibs+butterscotch sauce]

Roasted Banana Bread Pudding with Dark Chocolate Sauce
[custard-soaked bread pudding studded with roasted bananas+72% dark chocolate sauce]

Frozen Plombiere with Cherry-Peppercorn Compote
[cocoa-infused frozen plombiere+warmed cherry-pink peppercorn compote]

Grilled White Chocolate Carrot Gateaux

2009-02-17T18:06:00.000-08:00

Now that Vday is officially behind me, I can concentrate on putting this place back together. Yes, yes... I PROMISE to start making Azteca Cinnamon Rolls again regularly, but until then... I'm in full swing on the next Seasonal Dessert Tasting Platter.

If you don't remember (or have for some reason taken to regularly reading my blog yet not regularly coming into the cafe), the Seasonal Dessert Tasting Platter is a little gem that consists of four desserts that rotate every six to eight weeks. One is frozen, one is a cooled pudding, one is a grilled item, and since I seem to be unusually talented at making them (don't take my word for it, Mellopie will pledge) one is a bread pudding. The platter is always $12 and is fit for two to share. Add two drinks and you have a full evening out for under $20, and these days that seems just about right!

So today I baked off the first component for this next platter. After being out of it for a full week leading up to Vday, I am happy to say that I will be ready with the entire collection of four by tomorrow. Until then, let your taste buds do the tempting...

My Grilled White Chocolate Carrot Gateaux is a simple and tasty version of a French almond cake I once baked a few years ago. Bound by lots of eggs and almond meal (instead of refined flour), the finished cake is dense and custardy in texture. I added a large quantity of finely grated carrot and studded the batter with 31% white chocolate chips before baking. Without leavening the final cake seems suspiciously thin and unassuming, but I assure you it is satisfying. The finished flavor profile is simple and sweet, with slightly caramelized notes of vanilla and toasted almond. The real punch of the dessert is in what happens next... Before serving, we grill the chilled cake until the top and bottom surfaces develop a crunchy coating that reminds me of pan-fried french toast. It make the finish dessert sing! Take a look:
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March Chocolate Tasting Dinner

2009-02-13T05:25:00.001-08:00

With few spots remaining for our Valentine's Chocolate Tasting Dinner, we're already getting reservations for the next prix fixe concept in March. So here's the low-down...

Exclusively March 20th and 21st, join us at Eclipse for a Mediterranean Chocolate Feast featuring three courses for just $25 per person. Yes, just three courses for $25! This is the first of our new three-course dinner line-ups and we're excited about the new, lower price point. Join us Friday (6.5pm, 8.5pm) and Saturday (4, 6, 8pm) for the following:

Spinach and Spanikopita with White Chocolate, Dill, & Shallot
Beef and Lamb Kaftas with Cocoa Nib Rice Pilaf (Fried Falafel Veggie Option)
Orange Blossom and Hazelnut Bakalava with Dark Chocolate Sauce

We also have a Hummus and Grilled Haloumi Trio (Optional Starter- $12)

Call the cafe direct at 619.578.2984 or email at info@eclipsechocolat.com. Space limited!

Valentine's Truffles

2009-02-09T13:29:00.000-08:00

So a lot of people have been calling to ask if their favorite truffle will be around for the big day. With 32 infusions and a case that only holds 16 flavors at a time, everything always seems to be in rotation around here. Well fret no more, I am excited to have finished my preliminary production schedule for the holiday's truffles and as such I am officially disclosing the line-up.

And since Vday is all about truffles, I'm going out of my way to make sure there is as much chocolatey goodness around the shop as possible. We're even dressing all of our boxes in burgundy ribbon. All you need do is pop in and we've got all of your sweetheart needs!

BUT WAIT... THERE'S MORE (said in sing-song infomercial voice).

All purchases $50 or more come complete with a complimentary Box of Two Truffles! That's an additional treat you can enjoy just for yourself after you've bequeathed to your heart's content. Who needs to know you kept a few bites to yourself?

And the infusions are...

***Drum roll please***

Lavender Sea-salted Caramel
Caramel Pecan
Double Espresso
Goat Cheese & Fig
Banana, Rum, Cigar
Double Dark Chocolate
Salted Coconut Milk
Bergamot Orange Peel
Honey Saffron
Lavender Poppy
Amaretto Almond
Peanut Butter Toffee
Cardamom Rose Petal
Balsamic Pink Peppercorn
Double Coconut Milk Caramel
Basil-Absinthe
Chile-Burnt Caramel
Lemon Ginger

Supplies limited, so I can't guarantee they will all here be for long. Stop in soon!
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Roses and Chocolate

2009-02-07T09:04:00.001-08:00

If I got your taste buds perky with the last post, be prepared to be tantalized with this one... What's the next best thing after my Cardamom Rose Petal Truffle? My new Rose Nectar Bellini, of course!

When Ray and I traversed the Fancy Food Show earlier this month, we stumbled upon a Rose Nectar Soda imported from Romania bottled under the label called Essence. We both found it instantly charming and refreshing and knew that it should be incorporated in the upcoming Valentine's Day activities. Made from premium roses, this beverage is distilled, bubbled, and bottled that results in a light sweetness and perfume that I think pairs perfectly with our Karma Champagne. Try it with our Cardamom Rose Petal, Balsamic Pink Peppercorn, or Basil-Absinthe truffles. Or better yet, stop in for our Wine and Truffle Happy Hour and have one of those truffles on the house! When's that?, I hear you all ask? Join us Monday-Friday from 4-7pm when every wine and beer purchase is accompanied with a complimentary truffle!

We will also be featuring this Champagne Cocktail as the newest addition to our Prix Fixe Dinner menus. And if for some reason you live under a rock and haven't a clue what that is, check it: our Valentine's Day Sweetheart Dinner.

Chocolate and Roses

2009-02-06T08:51:00.000-08:00

More than a week has passed since my last post and the little Catholic boy deep inside me (I think he's still in there somewhere) is feeling terribly guilty about it. I'll make amends by posting at least a few more times before the big holiday, as long as I can find the time between drowning in a few thousand truffles.

Speaking of, we've been pouring our little hearts out making as many as possible before next weekend. I'm up to 32 different infusions in my bag of tricks and since my case only holds 16 at a time, many only make seasonal appearances. One that is guaranteed this time of year is a little ditty I made for the first time way back in Vday of 2004 when I was but a naive chocolatier with high hopes and cocoa-glazed dreams. Since then Cardamom Rose-Petal has made an appearance each Vday after.

Enrobed in a 61% dark chocolate shell, this ganache in infused with organic cardamom seeds and perfumed with a touch of rose water. The finished truffle is gilded with a candied rose petal imported from France. And what could be more apropos for your Valentine? Stop in early this week to insure its availability, I only did one sheet of these chocolates this year and it may be gone quickly!
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More Vday Seatings

2009-01-22T11:21:00.000-08:00

Our special Valentine's Dinner is selling out very quickly, so we've decide to add two more seatings. With the holiday falling on Saturday this year, we hope those of you who haven't placed reservations yet will be excited about joining us at either 11am or 1pm that day. Who says Vday can't include a romantic lunch? With very limited space left at only the Friday 6.5 and 8.5 seatings, these new time slots should fill up fast so don't wait.

And if you've placed a reservation and would like to change to one of the new times, please don't hesitate to send us a holla!

We will, of course, be taking a waiting list for all 7 (!) seatings. As the date gets closer, we are bound to get a few cancelations.

For the full details check here. For reservations call 619.578.2984. Cya there!

Vday Update!

2009-01-13T09:52:00.001-08:00

The strange and unusual nature of being a chocolatier in January is that although few people are crossing our threshold during the month (damn those resolutions!), we are still all running around at full speed preparing for our foray into Vday. Yes, life can be a cruel mistress. What at first appears to be a potential month-long vacation is really 30 days of full-time chocolate production to insure that we have enough to go around come Valentine's.

And I'm pleasantly surprised that many of you are planning ahead as well! Since we posted the info on our Parisian Sweetheart Dinner, many of you have completed your reservations. Even with the five seatings we have between two evenings, we expect to sell out all reservations well before the actual holiday. As it stands now, the Saturday 6pm and 8pm are gone, leaving the Friday 6.5, 8.5, and Saturday 4pm seatings left.

And if that isn't enough motivation to get up and email us already, maybe this is... Because who doesn't want their business day interrupted for a little food porn? Here's our upcoming entree:

Pink Peppercorn and Rosemary-crusted Pork Tenderloin with Cocoa, Cherry, and Shallot Jus anyone? Pop this baby next to some delicious Pomme Frites and you've got a pretty nice plating if you ask me. Don't eat meat? No worries; we've got a lovely Baked Frommage D'affinois with the same yummy sauce. It's cheesy and gooey and everything a vegetarian should love. But why not try both? After all, the dinner is per couple.... pull up two chairs and stare into each others eyes already!

RSVP to info@eclipsechocolat.com.

Seasonal Dessert Tasting Platter

2009-01-04T08:00:00.000-08:00

Well cocoa-kiddies... it's officially 2009 and what better way to bring in the new year than with a new Seasonal Dessert Tasting Platter? If you haven't had it before, this is our featured collection of four little desserts for $12. While it changes every eight weeks, it always features a bread pudding, a chilled dessert, a frozen dessert, and a grilled dessert. It's a fun spread of textures and temperatures and is perfectly sized for two, so find a friend and indulge.

We will have this collection up through Valentine's Day. Take a look at what I've got going this time:

Sweet Potato Bread Pudding

[custard-soaked sweet potato & brioche bread pudding+ cocoa nib-infused creme anglaise]

Frozen Coconut Mousse Petit Four

[frozen 61% dark chocolate & coconut milk mousse+ toasted coconut+ crispy rice crust]

Dark Chocolate-Peanut Butter Pudding

[chilled 61% dark chocolate-peanut butter pudding+ maldon sea salt]

Grilled Fig Cake with Sticky Toffee Sauce

[grilled black mission fig cake+ 38% milk chocolate sticky toffee sauce]

Valentine's Day Dinner

2008-12-30T13:34:00.000-08:00

Here they are, the long awaited details for our Parisian Sweetheart Valentine's Chocolate Tasting Dinner! If you patronized Eclipse this time last year, you will know that I started the Prix Fixe dinner concept with Valentine's Day and I'm proud to say that the time has come again... twelve dinners later! I guess that makes it our Second Annual.

For $65 per couple, guests will enjoy four courses of French-inspired cocoa-infused fare complete with live violin serenades. Of course we have plenty of options such as an Artisan Cheese or Charcuterie Platter and a full wine menu with course pairings. Essentially, all you need do is find a sweetheart and enjoy an immersive experience.

Here's the line-up:

Cocoa-buckwheat crepe with Wild Mushroom Ragout
French Onion Soup with White Chocolate Olive-oil Crostini
Pink Peppercorn-crusted Pork Tenderloin with Cocoa, Cherry, and Shallot Jus
-Or-
Baked Fromager D'affinois with Cocoa, Cherry, and Shallot Jus
Rose Petal Creme Brulee

With the holiday falling on Saturday this year, we have opted to offer seatings on both Friday night (at 6.5 and 8.5pm) and Saturday (at 4, 6, and 8pm), but don't let that fool you into thinking we won't sell out quickly. With just 24 people per seating, last year we were taking a waiting list as early at two weeks prior to the event. You can make reservations by emailing info@eclipsechocolat.com or calling the cafe direct at 619.578.2984. Cya there!

Upcoming Chocolate Tasting Dinners

2008-12-27T11:26:00.000-08:00

So somewhere in the past six months between buying my new Iphone, MobileMe, MacBook, and Adobe Creative Suite 4, I managed to convince myself that all I really need to stay organized and on top of my professional agendas is a collection of full-integrated tech toys. Did I say toys? Yeah... I pretty sure thats what they are. Yet, no amount of e-gadgets can seem to keep me on task with professional emails and blog posts. Oh well... at least my office looks pretty!

So it's been two weeks since my last post! Ouch! Well, all of the December holidays have passed and I can finally return to business as usual and catch up on all of the regular things that are supposed to happen on a daily basis here. But alas, it's only 45 days until Vday! Better blog while I can...

If you missed it, many a chocophile enjoyed our Creole Christmas dinner earlier this month, which happens to have been our last Five Course Chocolate Tasting Dinner. These dinners of ours are pretty big to-do for the cafe, and this past line-up was no exception. With five courses to plan and serve, I always thought that $40 a person was a great rate, but as everyone seems to be tightening their belts these days, I want to offer something a little less expensive.

"No dinners?" I hear each of you gasp! Don't fret, we haven't discontinued the series, just mixed it up a bit. With the expection of our next event: Parisian Sweetheart Dinner for Valentine's Day, all future dinners will be 3-course for only $25 a guest. Same essential details as all of the previous dinners, but with just $25 a person, we hope that more people can find the opportunity to indulge!

So what about Vday? Well since it is the high-holiday of all chocolate high-holidays, we have decided on a 4-course line-up with a live violinist for just $65 a couple. We will announce the menu in the next few days, so stay tuned. And as Vday falls on a Saturday this year, we have opted to do three seatings for Vday, and two more the day before on Friday night. Even with five seatings, we expect to sell out quickly so don't wait to contact us for reservations. Last year we did five seatings and sold out before the end of January! Don't miss out!

Until then... take a look at the pics from the last dinner:

Starter: Fried Shrimp Cakes with Capers and Remoulade Sauce

Course One: Crispy Plantains with Smoked Sernano Sea-salt and Chile-burnt Caramel Peanut Sauce

Course Two: Dirty Rice with Mixed Peppers and Cocoa-Bacon Jus.

Course Three: Smoked Tomato-Crawfish Bisque with White Chocolate-Olive Oil Crostini.

Course Four: Jambalaya with Smoked Beef-Cocoa Nib Sausage and Barley.

Course Five: Cinnamon-Sugar Beignets with Milk Chocolate-Caramel-Chicory Sauce.

Truffle, Wine, and Cheese Tasting

2008-12-16T14:23:00.000-08:00

Our last event of the 2008 year is coming up tomorrow: an hour-long experience of exotic truffles, artisan cheeses, and mouth-watering brews. Join me at the cafe from 7-8pm and navigate through a set of four tasting trios and a discussion of the chocolate-making process and the experience of taste.

The truffles we're featuring this time are: Lavender Sea-Salted Caramel, Balsamic Pink Peppercorn, Chile-burnt Caramel, and the all new Cranberry Peppercorn!

The event is $25 per person, and seating is limited. Call to rsvp: 619.578.2984!

Dinner Update

2008-12-09T18:05:00.001-08:00

Wow... Xmas. If any of you have come into the shop lately, you will see my trying to catch my breath. Hopefully we won't run out of anything before the holiday!

Until then, I've got a quick update on our upcoming Five Course Chocolate Tasting Dinner. Exclusively for this Saturday, we are treating our guests to five chocolate courses of Creole faire. Don't wait to make your reservations, though! Our 6pm seating is already sold out, and we've only a few tables lefts at the 4 and 8pm seatings.

Reservations can be made by contacting info@eclipsechocolat.com or calling the cafe direct at 619.578.2984. Cya there!

Little Italy Farmer's Market

2008-12-05T11:32:00.000-08:00

Tis the season for chocolate, and we are ramping up for all sorts of special events as of late! Tomorrow, for example, we make our first forray into the San Diego farmer's market scene at the Little Italy Mercato. See us there each Saturday from 9am-1.5pm.

This from their website: http://www.littleitalysd.com/mercato/home.asp

>>>

The Little Italy Mercato is the city market for downtown San Diego residents and visitors with more than 70 booths lining Date Street from Kettner to Union offering farm fresh produce, artisan foods and specialty items.

CERTIFIED FARMERS MARKET fruits and vegetables, herbs, flowers, eggs, cheese and more from more than a dozen certified California producers on Date Street between India and State FOOD PURVEYORS fish, bread, sauces, olives, pasta, coffee, pastry and more FLOWERS and PLANTS orchids, fresh flowers, bedding plants DINING rotisseried chicken, crepes, paninis, smoothies, Italian ices, coffee drinks and local chefs' specialties to enjoy along with the LIVE MUSIC at the Mercato. At the top of the market from State Street to Union, check out the MercARTo artisans, crafts and specialty gifts, and PET PLACE Natural pet foods and accessories, custom collars, and doggie day care at the top of Date Street near Amici Park.

Coming soon! CHEF DEMOS at the amphitheatre at Date & State.

For more Mercato information, call 619.233.3769 or mercato@littleitalysd.com

A New Moon Crowns the Night Sky...

2008-12-04T11:23:00.001-08:00

Have you seen the website lately? No, not this one... though I know a number of you out there don't actually get to the online storefront much. But take a look! See? There's a link in the margin just to the side of this text here... Go on... Just click on it.

I guess if you're still reading this part, you have yet to tap your mouse. But I swear, it's worth it. Ok, fine. I'll just spell it out.

We have a new website!!! With all new tongue-tantalizing photographs! And it's about time, too. The OLD site was really, really out of date. Well no more, my little cocoa-babies. It's even been equipped with a feed from the blog so people can more easily navigate between our blog and out site.

So go see it already! Cya there!
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Exotic Drinking Chocolates

2008-12-01T15:04:00.000-08:00

Even with yesterday's strange San Diego heat wave (it must have been 80 midday!), we are in full Exotic Drinking Chocolate production mode here at the cafe. Thankfully the weather seems to be finally cooling down, at least enough to enjoy a warm cup of cocoa-bliss. We even purchased a new piece of equipment to assist in making large batches of our mixes. While it doesn't seem too scary, it is officially my first piece of "machinery" mostly because it comes equipped with an emergency stop plunger. A plunger, I tell you! As if the rotating square rod that shaves the infused chocolate blocks into easily melted ribbons is going to scrape someone into oblivion. Though as I type this, I can imagine it giving me a bad rug-burn... so who's to complain about safety measures. The point of all of this is that I feel as though I have graduated to full chocolatier-adulthood with my first piece of equipment that look like actual machinery! But for those of you who find all of this industry chatter boring... no fret, sugar-babies, here's your yum yums...

Made from all premium couveture chocolate, Eclipse Exotic Drinking Chocolate Tins are here! These are the same mixes that we make all of our in-house Drinking Chocolates and Mochas at the counter, and now you can enjoy them in your own home. All you need to do is whisk our signature infusions into warmed milk. Each$8 tin comes with 5oz of shaved chocolate, enough to make three cups. Or try our Tasting Trio for just $20, which showcases all three flavors: Orange Peel Vanilla Bean (31% white), Chile-Burnt Caramel (38% milk), and Rosemary Mint (72% dark). Check it:

Holiday Personal and Corporate Gifts

2008-11-26T09:14:00.000-08:00

Today is November 26th, and while tomorrow is Thanksgiving, there are officially only 29 days left until the *big* holiday (possibly less if you're among the mass of individuals who celebrate many of the other winter possibilities). And if you're anything like the majority of my clients, you may be wondering where the time has gone and what are you going to do for gifts?Have no fear, the Eclipse Chocolat team and I are happy to accommodate your corporate or personal gifts! If your needs are small, we have prepackaged options in the cafe from which to choose. If your needs are a bit larger, you can request a catalog which include price breaks for orders 50 units and larger. We also have custom messaging options, too (available for orders of 50 units and greater).

Take a look at our pesonalization options! Here we have our new Box of Twenty-Eight Truffles dressed with a custom ribbon color and a custom printed vellum overlay. The vellum can show any text and/or graphic you like and is designed/ printed in-house so our turn-around is very fast. This option is available at just 10 like-items.

And here you can see one of our most popular holiday options. Tucked inside this adorable cellophane wrap are three of our best-selling items: a box of four dark chocolate truffles, an Asian Take-out of our seasonal Gingerbread Spice Bark, and our most popular chocolate bar, Sea-salt Nib (55% chocolate studded with candied cocoa nibs and lavender-herbed grey sea-salt). A great little gift or stocking stuffer for $25, our Petit Gift Set is dressed to impress with seasonal red ribbon!

And if you just can't decide what your guest may like we have Eclipse Gift Certificates! Available in $5, $10, $20, and $50 increments, your friends and family can redeem them at the cafe. Treat them to dessert, chocolate, or even one of our dinners. They make great stocking stuffers, too.

Creole Christmas Dinner

2008-11-18T07:22:00.000-08:00

Lotsa holiday things happening around the cafe, and I find myself with less time to blog! Still, last week we served 70-some guests to a Five Course Autumn Harvest dinner and I am here to report. These dinners are featured here at the cafe and showcase a different thematic menu each month. If you've missed them in the past, don't wait to place your reservation (at info@eclipsechocolat.com) for our next on December 13th: Creole Christmas. Here's the line-up:

Fried Plantains with Chile-Burnt Caramel Dipping Sauce

Crawfish Bisque with White Chocolate Olive Oil Crostini

Dirty Rice with Cocoa-Bacon and Pepper Melody

Chicken Jambalaya with Smoke Beef-Cocoa Nib Sausage

Beignets with Dark Chocolate Chicory Drizzle

Until then, allow me to temp you with our last dinner:

Starter: Cocoa-glazed Duroc Bacon-wrapped Dates

Course One: Amuse Bouche Trio featuring Cranberry-Peppercorn Aperitif, White Chocolate Parmesan Spoonbread, and Cocoa-glazed Cippolini Onion Tartlette.

Course Two: Roasted Asparagus and Shallot Soup with White Chocolate Creme.

Course Four: Roasted Autumn Veggies with Cocoa Butter-Smashed Potatoes and White Truffle Oil Drizzle.

Course Five: Spice Pumpkin and Cranberry Creme Brulee with Milk Chocolate Center.

Photos courtesy of our talented friends at MoneyCMedia.

Truffle, Cheese, and Wine Tasting

2008-11-14T10:24:00.000-08:00

Just a quick mention on an upcoming event here at the cafe. We started truffle and wine tasting events a few weeks ago, with the intention to host them here at the cafe on the first and third Wednesdays of the month. This next one we're trying out something a little more... we're adding cheese!

Join us Wednesday, November 19th, from 7-8pm to enjoy four truffles paired with four wines paired with four artisan cheeses. Our friends from Venissimo are providing us with the cheesy excitement, as always. And with those we will be featuring our artisan truffles and some wines (and maybe a beer!) from our current line-up here in the cafe.

The event is $25 per person, please no split plates. We're collection RSVPs, so email us at info@eclipsechocolat.com

Cya there!

Autumn Seasonal Dessert Tasting Platter

2008-11-12T13:43:00.000-08:00

It's here! The new Seasonal Dessert Tasting Platter is complete. As always, our guests can enjoy the collection for the next six weeks until it is retired to chocolate memory. Check it:

frozen peanut butter mousse petit four
[frozen peanut butter mousse+maldon sea salt+dark chocolate crumb crust]

aztec-cinnaroll bread pudding
[custard-soaked aztec-cinnamon roll bread pudding+38% milk chocolate cinnamon sauce]

pumpkin-dark chocolate pot de creme
[chilled 61% dark chocolate pot de creme+spiced pumpkin butter]

grilled white chocolate apple-cinnamon cake
[grilled apple-cinnamon cake studded with 31% white chocolate chips]

Grilled White Chocolate Apple Cake and More

2008-11-11T17:03:00.001-08:00

Today I'm finishing up the last details on the next Seasonal Dessert Tasting Platter which will debut first thing tomorrow morning! I've always enjoyed working on the line-up, and as it rotates every six weeks, it's always kept me on my toes. And since we recently celebrated our first anniversary, I thought it would be fun to bring back one of our best desserts from this time last year. And for good measure, I'm including a new one in this little teaser, too.

Back in the fall of 2007, I first made my Frozen Peanut Butter Mousse Petit Four to much applause. In fact, I remember the response from some of my clients when they returned to find out that the collection of four desserts we feature that comprise each Tasting Platter is retired every six weeks. I'm not as disheartened; there's always new and exciting dessert combos to get my mind around. Still... maybe this post will be a long-awaited conciliation for them. Come and get it, folks!

The mousse begins with a rich crust of brownie crumbs combined with melted chocolate and a touch of Maldon sea-salt. You know me... a little salty chocolate finishes any dessert! That is then topped with a whipped mousse of milk chocolate and peanut butter. To finish, its glazed with a silky chocolate ganache, frozen, and cut into bars. Pretty tasty, folks.

My second temptation is of the grilled variety. If you remember, the platter is a collection of one frozen item, one bread pudding, one chilled pudding, and one grilled item. This time around, we're celebrating the Autumn with a Grilled White Chocolate Cinnamon-Apple Cake. Made from a house-made spiced apple sauce from local stock, this baby begins moist and develops a crispy crust after a quick pass through our panini grill. It's stuffed with 31% white chocolate chips that melt and become little pockets of gooey goodness.

See 'em both here today, but the real platter is available for the first time tomorrow. Just in time to get everyone into the Autumnal spirit!

Thanksgiving Dinner

2008-11-10T11:16:00.000-08:00

I'm a sucker for holidays, especially the cold ones. There's something about the crisp weather that makes me excitable. And of course the food. No fall holiday is complete without the food. So here at Eclipse we're gearing up to celebrate our Thanksgiving Dinner a full week early!

I've done a lot of recipe testing for our next Prix Fixe Chocolate Tasting Dinner, and those who came to our Anniversary Party had a taste of what's to come. Among the truffles and wine and other chocolate-goodies, we sampled our Savory Bread Pudding with Dark Chocolate Jus.

As I have said time and time again, I am a big fan of bread pudding... and the heavier the better. I must admit, though, for the dozen-or-so bread puddings that have been featured here, I have yet to step outside of the box and go savory on one of them. I know what you're thinking "Stepping outside of box is so a problem Will has when it comes to food". Well this time it was different.

Each Seasonal Dessert Tasting Platter we feature has a bread pudding as one of the four desserts, and since it rotates each six weeks... well it's been a lot of bread pudding. This time, however, I uncovered a savory concept of this favorite to feature at our next dinner: Autumn Harvest. Bound with all heavy cream and eggs instead of meat stock, it's pretty much Thanksgiving dressing on crack. My version showcases a sauteed veggie mixture common to dressing, but is punctuated with the addition of morels and dates. The extravagance of the morels adds a woody aroma and texture that isn't far from the dressing my grandmother used to make with turkey giblets, but of course mine remains vegetarian. It's pretty much the best of both worlds.

The finished plating is dressed with a dark chocolate jus made from an intense beef reduction and, of course, an extra brute cocoa for body and flavor. We have a roasted veggie-cocoa sauce to keep the experience truly vegetarian, as many of our clients prefer such. The remainder of the dinner looks like this:

Amuse Bouche Trio including:
Chilled White Chocolate Roasted Corn Pudding
Cocoa-caramelized Onion Tartlette
Cranberry-peppercorn Champagne Aperitif
Roasted Asparagus Soup with White Chocolate Creme

Savory Bread Pudding with Dark Chocolate Jus

Roasted Root Veggies with Cocoa Butter-Smashed Potatoes & Shaved Parmesan

Milk Chocolate Creme Brulee Duo of Cranberry and Pumpkin

We also have an optional meat starter for those who just can't get enough of the carnivore goodness. And this one is seriously carnivore. I call it "The Devil's Candy":

Cocoa-glazed Duroc Bacon-Wrapped Dates

It's sensationally chewy and meaty and everything that is so wrong with bacon that it's so right.

We are about 70% sold on the event, so don't wait to make a reservation: 619.578.2984.

Anniversary Pics!

2008-11-09T12:19:00.000-08:00

Just a quick thank you to every out there who has made my first year of business a success! Here's to twelve more months of chocolate!

And to those I owe so much, I couldn't have done it without you. I'm thrilled to share my life with each of you: Ray, Zach, Rachel, Victor, Tanya, Sean, Rich & Megan, Ben, my Dad, and about a million other people...
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Anniversary Party Updates!

2008-11-07T14:44:00.000-08:00

People keep asking me for more details on our event tomorrow, so I figured I would take this moment to elaborate.

Tomorrow is, of course, our First Year Anniversary Party. And as I sit pool-side overlooking the beautiful Baja California Coast, I'm excited about everything we have planned for the big event. "Ummmm, what?" I hear you all ask? Yes, yes... I know. You think I should be slaving away in the cafe elbow deep in chocolate preparing for tomorrow, no? No fret, I've got it covered. I did that all week long! And when my lovely BF (and talented make-up artist) Ray asked if I would accompany him to a cozy resort an hour south of the Border while he played stylist for a wedding, I thought to myself, "Hm... yes. That would be a nice calm before the storm :)".

So I sit here peering out over El Oceano Pacifico, drinking my cocktail with my laptop blogging away reminiscing my first year of Eclipse. But I digress... I swear my life is never this glamorous.

Tomorrow is the big day and all are welcome to join us from 6-9pm at ol' 2121 El Cajon. We will be sharing:

*Three of our featured wines paired with three artisan truffles including the never-before-seen Vanilla Bean Sassafras.

*Samples of our upcoming Prix Fixe Dinners including our Savory Bread Pudding with Dark Chocolate Jus and Cocoa-glazed Bacon-wrapped Dates from our Harvest Feast Dinner in late November AND our Sugared Beignets with Dark Chocolate-Chicory Sauce from our Creole Christmas Dinner in December.

*10% off our entire retail chocolate line AND

*A FREE Box of Two Truffles with each Box of Ten purchased.

*And of course Me (Will), Zach, Nicole, Jess, and the rest of the EC Family!

If you miss it, you'll just have to wait until next year. Cya soon!

Seasonal Truffles Part III

2008-11-06T11:15:00.001-08:00

Things always seem to go in waves here at Eclipse, and this week is no exception. Call me a completionist, but I tend to take a task to beginning to end and then think to myself "well that went well, let's try it again with something else". So early last week I began this process with a new truffle and just kept on with the theme. Today I am debuting our third Seasonal Infusion this week! In fact, as I peer into my chocolate case to decide whether or not I am prepared for our Anniversary Weekend, I find that seven of twelve of the infusions we are featuring at the moment are seasonal! I promise this will be the last new truffle infusion for some time (though no worries, I still have about a dozen spices in my pantry just waiting to become chocolate-fodder).

If you read the blog regularly, you may know that I purchase my spices from a bulk Co-op who's focus is on organic specialities. I'm quite fond of the group and its make-up and can be found regularly perusing their catalog dreaming up new cocoa-concoctions. I suppose this makes me a bit of a spice addition, but as their is no culinary version of AA, its just something I need to learn to live with.

On my last order I picked up a pound of dried Sassafras, not having any idea what I might do with it. This is pretty typical, and often the spices lay around for sometime before inspiration hits. This time, however, the momentum came instantaneously. As soon as I tore the package open and wafted the earthly aroma towards my nose, I immediately associated the potential flavor with chocolate and vanilla bean. After all, Sassafras is the foundation flavor of rootbeer and complimenting that with a little vanilla is a no-brainer.

Unless you work at Eclipse. Nothing here is that simple.

Ultimately, I choose my 61% dark chocolate to make a ganache infused with the organic Sassafras, enrobed in more dark chocolate, and finished the truffle with a generous smattering of our house-made Vanilla Bean Sugar. Not too much more profound than just simple vanilla extract, but definitely Eclipsey. Our sugar is made from ground whole vanilla beans, so the resulting sugar has an earthy tone that definitely parallels that of the Sassafras.

We will showcase this truffle until it is gone, which may be before the end of the month, especially as it is one which we are sampling at the party Saturday. Come join us!

Seasonal Truffles Part II

2008-11-05T10:59:00.000-08:00

We're having our next Wine and Truffle Tasting Event tonight and I've got another brand new truffle to share with our guests. Pomegranate Sage is an infusion that I first came up with in fall of 2006, but as it only makes a brief appearance this time each year, it always seems fresh and exciting to me!

Beginning with a canvas of 61% dark chocolate ganache, I add a reduced pomegranate syrup to the infusion for an intense acidity that isn't typically found in my collection. On the palate it comes across as a berry-like familiarity that most people first associate with dark cherry. The finished ganache is then enrobed in more 61% dark chocolate and topped with organic sage powder. We're serving tonight at the tasting event with our Coppola Merlot which as a characteristic wine of that type is rich in dark cherry notes. The finish of sage is a slight accent that is heightened with the addition of the Merlot.

If you're missing the event tonight, this is a series that we are hoping to host every first and third Wednesday of the month. That makes the next event November 19th! usually these will be $20 for four truffles paired with four wines, but the next event will be with cheeses from Venissimo (our artisanal neighbor in Mission Hills) so it will be $25. As always, we take reservations since our space fills up quickly. Email if interested, info@eclipsechocolat.com.

Seasonal Truffles Part I

2008-11-04T13:21:00.000-08:00

Well it's finally getting cold and San Diego and I, for one, am ready to take a trip to haul a cord of firewood back to my cozy little apartment down the street from the cafe. After all, what's a brisk evening in SD good for without cuddling in front of a warm fireplace? Add a few autumn-influenced chocolates to the scenario and you'll be all set.

Well look no further! I've been working on a few new tricks around the shop and I'm ready to share. With our Anniversary Weekend just days away, I'm excited to debut three new seasonal infusions in which you may indulge. Well technically only one is brand new, but the other two haven't been seen since this time last year, and that's new enough for me!

I meant to get this one out in time for Halloween, but somewhere between carving seven pumpkins and the myriad of other tasks between my personal and professional life in which to get lost, I didn't find the time until just now. But if you ask me, we are just coming up on Squash and Gourd season, so my Pumpkin Muscavado Truffle is just in time!

Packed with pumpkin puree, an assortment of holiday spices, and topped with Dark Muscavado sugar, this treat is one of my personal favorites for the fall. It's pretty much everything one could ask for in a great pumpkin pie, but stuffed into a dark chocolate truffle. We're serving it at our next Truffle and Wine Tasting Event this Wednesday in the cafe, and I've paired it with one of our new wines, a tawny port from Australia called Yalumba. It's got some serious butterscotch and caramel notes behind it and as such is a pretty natural combo next to the pumpkin flavors.

We should have this truffle at least through the end of Thanksgiving. Stop in and try one! Don't forget our Wine and Beer Happy Hour (4-7pm M-F) where any wine or beer purchase comes from a free truffle!

Anniversary Party!

2008-10-29T13:06:00.000-07:00

Though last week was our official anniversary, we're holding off for a few more days for the festivities. With all the new Wine and Beer offerings, special event dinners, and Truffle and Wine Tastings, I hardly have time to breathe any more.

(Pauses to inhale)

But it's been a fun and exciting journey! And to thank you all for the continued patronage and support, this one's for you, baby. Join us on Saturday, November 8th, from 7-10pm and celebrate the first 12 months of the Eclipse!

Join us for complementary:

-Three of our featured wines paired with three artisan truffles including the never-before-seen Vanilla Bean Sassafras.
-Samples of savory-chocolate food for upcoming Prix Fixe Tasting Dinners.
-A free Box of Two truffles with every Box of Ten purchased.
-10% our entire retail chocolate line.
-Plus all the foodie-socializing that you can shake a stick at!

Autumn Harvest Dinner

2008-10-28T09:53:00.000-07:00

This past Saturday we served 70 guests our latest Five Course Chocolate Tasting Dinner: Moroccan Spice, to much satisfaction. This was our seventh dinner to date and I continue to be surprised at our chocolatey faire. When I did the first dinner back at Valentine's Day, I remember feeling as though I had exhausted all savory-chocolate potential after working on the menu for nearly two months. Apparently I am becoming well-seasoned at the exercise, because more and more ideas seem to be flowing from my cocoa-crazed mind.

Our next dinner is Sunday November 16th, with seatings at 2, 4.5, and 7pm. Don't wait to RSVP as these dinners always sell out. Send your information to info@eclipsechocolat.com or call direct 619.578.2984. Here's the next line-up:

Autumn Harvest Dinner:

Amuse Bouche Trio including:

Chilled White Chocolate Roasted Corn Pudding

Cocoa-caramelized Onion Tartlette

Cranberry-peppercorn Champagne Aperitif

Roasted Asparagus Soup with White Chocolate Creme

Savory Bread Pudding with Dark Chocolate Jus

Roasted Root Veggies with Cocoa Butter-Smashed Potatoes & Shaved Parmesan

Milk Chocolate Creme Brulee Duo of Cranberry and Pumpkin

And if you missed it this past weekend, heres what our guests enjoyed:

Moroccan Flatbreads with Green Olive Tapenade and Cucumber-Mint Salad

Fried Chickpea Fritters with Dark Chocolate Harissa Sauce

Honey-glazed Baby Carrots with Kalamata and Cocoa Nibs

Spiced Red Lentil Soup with White Chocolate-Olive Oil Crostini

Moroccan-Spiced Cocoa-Chicken with Roasted Butternut, Celeriac, Shallot, & Fruited Couscous

Cheesecake with Toasted Sesame-Macadamia Crust and White Chocolate-Saffron Sauce

Lavender-lemon Mimosa

2008-10-23T13:18:00.000-07:00

My blog posts have been a bit sparse lately, and I promise to remedy that soon! With so much set-up here for our new Wine and Beer offerings, little time has been left to actually write about the things that I love most: the food.

When I first designed my menu boards (believe it or not nearly a full year before even signing the lease for this space), I concocted a lovely drink that became to be known as Lavender Vanilla-bean Lemonade. Made in house from fresh lemons, organic lavender blossoms, vanilla beans, and cane sugar, it is poured into one of our Picardie cafe glasses and topped with ice and Pellegrino. It's fun and refreshing.

I think the thing I like most about it is how the Pellegrino transforms the drink. I'm sure it would be nice with just a good bottled water, but the effervescence of the Pellergrino actually raises the tiny vanilla bean seeds to the surface of the beverage, something which our guests become very aware when they perceive the actual texture of the seeds between their teeth. The tiny little pops make me smile. I mean, how many times can you say that you have actually felt a vanilla bean seed on your palate before?

Well with the advent of our Wine and Beer offerings we are officially taking this drink to the next level. For an extra few bucks, you can now upgrade the lemonade with our featured champagne! Karma Champagne, locally operated in Carlsbad, is lovely California brut with subtle notes of melon and pear and the perfect addition to our lemonade. For $10 guests get a full flute filled with this bubbly pairing and enough extra Karma for second glass!

And don't forget to enjoy it during our Happy Hour (M-F 4-7pm) when all Wine and Beer purchases come with a your choice of free truffle! Here it is plated next to our Lavender Poppy truffle. Enjoy!
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Jasmine and Pear Nectar

2008-10-20T11:50:00.000-07:00

When I started Eclipse back in 2004 as a hobby, I developed 16 different exotic truffle infusions. To make a long story short, a year later I had added my chocolate bar line followed quickly by the Asian Take-outs. And two years after that I opened my retail shop from which I am currently sitting and writing this little ditty. Today is, in fact, my official one year anniversary (holds for applause).

While it's been a long and winding chocolate journey with lots and lots of culinary concoctions, my Exotic Artisan Truffles remain, to this day, my first and primary love. All true truffles are made from an emulsion of fresh cream and chocolate combined with other flavorings (in my cafe entirely natural). There is just something magical about taking dried herbs and spices, fresh produce, and whatever exciting ingredients I can find and infusing them into hot cream. In fact, when I first set down to design my Truffle Tasting Guide, our visual menu of truffles included in each box, the first piece of writing I created for Eclipse was this:

A new Moon crowns the night sky...

This is the moment of the Eclipse;

A convergence of Art and Science.

It is chocolate-making as alchemy.

And thus Eclipse began, and still today I come into my shop each morning and decide which exotic herbs and spices to pull from my cabinet with which to create our chocolate infusions. The main difference being the size of my pantry growing to include over 60 herbal ingredients!

One of my first "seasonal" infusions still remains one of my favorites: Jasmine and Pear Nectar. Made from organic jasmine blossoms and pear puree, this truffle is finished in 61% dark chocolate ganache and topped with a candied pear slice.

Enjoy this truffle and three others this week at our first Truffle and Wine Tasting Event this Wednesday, October 22nd from 7-8pm. The other infusions we will be tasting are: Balsamic Pink Peppercorn, Lavender Poppy, and Peppered Goat Cheese and Fig. Each will be accompanied by a wine and the whole event is just $20 per guest. We sell out at just 30 people, so call today (619.578.2984) to RSVP!

Happy Hour with Eclipse Chocolat

2008-10-16T15:51:00.000-07:00

Choco-friends and -philes! Our Wine and Beer is finally here. Join us for our Exotic Truffle Happy Hour!

Each weekday from 4-7pm, leave the hustle and bustle of your business day and stop in for a confectionery respite. During these hours, each alcohol purchase comes with a free artisan truffle of your choice. We've even organized all of our wines with chocolate pairing suggestions, so all you need to do is show up ready to indulge. Our lovely barista Nicole (pictured here) is ready to tempt you. Cya soon!

Eclipse Chocolat: Now Serving Wine!!!

2008-10-14T10:57:00.000-07:00

That's right kids, the Wine and Beer License we applied for way back in March has FINALLY posted. God bless the ABC. More information about how we are serving wine and which we are opting to offer coming soon. In the mean time, let's have a little fun!

To celebrate we are hosting our first ever Truffle and Wine Tasting this coming Wednesday, October 22nd, which just happens to be our official one year anniversary. We've opted to push back our formal anniversary party to the first week of November, so consider this just a taste of what's to come.

So join us from 7-8pm that evening for an evening of exotic chocolate paired with exquisite wines. For just $20 guests will enjoy 4 truffles and 4 wines and a guided tasting and explanation of each pairing by owner and chocolatier, William Gustwiller (that's me!). Participants are also welcome to cash in on a 10% discount for all retail chocolate purchased that evening.

We're taking informal reservations so as to get an idea on how many people we should expect, so if interested just drop us a line at info@eclipsechocolat.com

Cya there!

Peanut Butter Toffee Rococo

2008-10-08T14:57:00.000-07:00

Way back long ago (nearly one year, in fact!), I held a naming contest for a new concoction that became to be known as Marshmallow Almond Rococo. My Eclipsed version of your standard Rocky Road, my addition of cocoa nibs and Maldon Sea-salt made this old stand-by stand at attention. Since then, it has lived on the bottom shelf of my chocolate case, smartly dressed to impress in our Asian Take-out containers where it joined the other six confections in such packaging.

I've always considered creating one last treat in this format but it wasn't until a few weeks ago that I stumbled onto the proper blend of flavors and textures.

Now I know many of you sometime doubt my cocoa-crazed mine, but seriously... after a critical tasting, how many times have I led you astray? I do, however, see many a scowl on some of these flavor pairings. But I'm telling you. Trust me.

So here's another one for the record books: 55% dark chocolate+Vanilla Bean Marshmallow+Peanut Butter Toffee+Maldon Sea Salt+... ... ... Corn Nuts? Yes, I'm telling you, yes! There's just something utterly decadant about the sutbly emulsive texture and nutty crunch of a corn nut. Especially in contrast with the smooth creaminess of couveture chocolate. I love it!

This one is officially deemed Peanut Butter Toffee Rococo. My wholesale merchandising contact, good friend, and all around cocoa-compadre Sean declares it his favorite Asian Take-out I have... and that's good enough for me.

So here it is comin' atcha. Take a look:

Peanut Butter Toffee Truffle

2008-10-07T16:19:00.000-07:00

One more exotic truffle infusion coming at ya! When Ben and I trolled about the Fancy Food Show here in Sunny SD back in January, I was on the hunt for a really good natural peanut butter to use in my production line. I found one from the East Coast called Cream-Nut, and it consisted solely of roasted Virgina Peanuts and sea salt. Nothing else... who needs the rest?

Since then, I've managed to stuff it into whatever makes sense to me at the time. My vegan Salty Peanut Butter Toffee was first followed by the Salty Peanut Butter Toffee Cupcake. But what chocolate shop is complete without a Peanut Butter Toffee Truffle?

Made from a dark chocolate ganache stuffed with the all-natural peanut butter, Maldon Sea-salt, and fresh cream, we hand roll each before dipping in 38% milk chocolate. It's finished with a garnish of crunchy peanut butter toffee. No profound or unusual flavors here, just good ol' comfort food. Enjoy!

Sweet Potato Spice

2008-10-05T08:09:00.000-07:00

As promised, I've spent a great deal of time as of late developing new truffle infusions. Now that my case holds 16 infusions at a time, I plan on taking advantage of this and throwing as many types of truffles at ya'll as I can muster. Of course if you can't make a decision because there are too many delectable concoctions from which to choose... well that's not my problem.

Debuted last week, Sweet Potato Spice is here just in time for the fall and all of the warmly comforting desserts that come along for the season. At our last tasting dinner, we featured a Sweet Potato Bread Pudding that is arguably the best bread pudding Eclipse has seen yet. I personally enjoyed it so much, it is currently featured on our Seasonal Dessert Tasting Platter, too. And, lucky for you all, I had enough potato mash for a small run of truffles to recreate the same flavor concept into a smaller, more chocolatey tidbit.

Enrobed in 38% milk chocolate, this dark chocolate ganache is packed with plenty of Sweet Potato mash and Vietnamese cinnamon and other spices. It's finished with a generous garnish of African Grains of Paradise. If you haven't heard me speak of these before, these babies are often used in lieu of peppercorns in Northern Africa and are peppery and piquant, with unusual tones of cardamom.

We will showcase this infusion until it's gone, and expect it to last through the early fall. Check

Harvest Festival 2008

2008-10-01T13:29:00.000-07:00

Do you watch San Diego Living on the local Fox affliate Channel 6? If so, you would have seen yours truely around 9.5 this morning. I visited their studio and did a blind truffle tasting to promote our participation in the 9th Annual Harvest Celebration of Food and Wine at The Prado in Balboa Park.

There's no direct link for the video, but if you follow this one, you will see a collection of videos on the right margin. Click on the right arrow below the video feed until you find the "Chocolate Lounge" video and you can see the full segment.

So what was it all about? This Thursday October 2 from 5pm-9pm watch cooking demonstrations from local area chefs, meet local winemakers, listen to live music, and enjoy nibbles from Venissimo Cheese Shop, Sushi on a Roll, other various local foodie treats, and of course Eclipse Chocolat!

Tickets are still available and are $59.95+tax in advance and $69.95+tax at the door. Call Stacy Anderson at 619.557.9441 X 203 for more information and reservations!

Hickory-Smoked Maple

2008-09-30T11:48:00.000-07:00

I reorganized my truffle case this week, effectifely doubling the space I have to display truffles. Now I just have to follow-up on the second have of my personal promise and fill that space with twice the truffles I normally have. As we get closer to the winter holidays, expect more and more exciting infusions... especially now that I can display 16 at a time!

So today I am debuting a new flavor over which I've been pondering for years. Since Eclipse began (way back in 2004) I've always wanted to do a maple truffle. I really only tried a few different concoctions before shelving the idea to what is that mental filling cabinet that holds all the other maybe someday flavor profiles.

But at this past dinner we served a chile-infused maple syrup and I made FAR too much. For what else does an exotic chocolatier use Chile-Maple Syrup? Well this one crystalized in into maple candy and popped in onto the top of a truffle.

But as I'm sure you all know, a single flavor note isn't nearly enough for me! I mean, maple candy is nice and all, but all truffles deserve a contrast. In this one, I opted to infuse the ganache with a hint of smoked hickory. The finished aroma is reminiscient of an old-fashioned Southern Bar-B-Que.

These babies are available for a limited time:

Autumn Seasonal Dessert Tasting Platter

2008-09-29T13:31:00.000-07:00

The temperatures are finally falling and all of us at Eclipse are ushering in the new season with all new desserts! I always associate this time of year with brisk breezes and chilly nights so my go-to flavors tend to be warmer and smokier than normal. The new collection of confections on our Seasonal Dessert Tasting Platter is no exception to this. Available through the end of October, it'll warm your insides quite nicely. Take a look:

Frozen Butterscotch Semifreddo

[frozen butterscotch semifreddo+dark muscavado sugar+maldon sea salt+dark chocolate crumb crust ]

Sweet Potato Bread Pudding

[custard-soaked brioche bread pudding with white chocolate & roasted sweet potatoes+creme anglaise]

Burnt Caramel-Milk Chocolate Pot de Creme

[chilled burnt caramel pot de creme+milk chocolate ganache]

Grilled Dark Chocolate, Boysenberry, & Goat Cheese Panini

[grilled sanwhich stuffed with 61% dark chocolate, boysenberry preserves, & fresh goat cheese]

Sweet Potato Bread Pudding AND Burnt Caramel-Milk Chocolate Pot de Creme

2008-09-27T09:17:00.000-07:00

Today is Saturday and within a few hours this morning I will be up and running with my new Seasonal Dessert Tasting Platter. Until then, here's a teaser:

By now you know that I am obsessed with bread pudding. I just love the stuff, but just like in the world of flan, there is a huge difference between an amazing bread pudding and a lousy one. Just because it's called bread pudding, doesn't mean that it should be made with just any old bread. No sir, not here.

We served a charming lil' ditty called Sweet Potato Bread Pudding at our last dinner, and it was do well received that I am opting to shuffle it into this next platter.

Whenever I opt to make bread pudding, I choose a bread base that is rich and dense, with lots of airy pockets to soak up as much of the custard as possible. Here I have gone with Brioche, which is no exception to this rule. Broiche, being of French decent, is of course on the far left of the fatty bread spectrum. It begins just like most normal bread bases, but somewhere along it's construction its packed with far too many egg yolks and sticks of butter for it's own good. The first time I made it I couldn't believe the dough was even able to pick up all of the extra fat content, but was pleasantly surprised to see it all come together in the end. And how! These breads are nearly a meal in themselves.

So having begun with a great bread, my pudding was complete with the addition of roasted and mashed sweet potato, Dark Muscavado sugar, and white chocolate chips. Served warmed with chilled Creme Anglaise, it seems to be the perfect compliment to brisk autumn day.

I also have a pic ready for my Burnt Caramel-Milk Chocolate Pot de Creme. Pronounced poe de creme, this creamy invention is also of French derivation. Within the world of custards, this baby is also among the heaviest of incarnations, outstripping all others expect Creme Brulee. Made from part whole milk, part cream, and all egg yolks, the finished cup of bliss is smooth and creamy especially with its accents of burnt caramel and milk chocolate.

Check it:

Eclipse Goes Moroccan

2008-09-23T10:10:00.000-07:00

It's been 12 days without a post! How did this happen? Well the combo of our first sales trip to the Bay Area and a Chocolate Tasting Dinner (both of which were a lot of fun and highly successful) will do it. Now that we're back to the cocoa-grindstone, I promise not to be away from the blog so long.

This past Saturday, 80 lucky guests enjoyed our Southern Comfort Chocolate Tasting Dinner, and no one went away hungry. In fact, I think this was the heaviest dinner to date. But what to people in the South do best if not fill their bellies? If you missed the event, we just announced the date for the next event which falls on the Saturday before Halloween and has a Moroccan theme. Join us then on October 25th at 4.5, 6.5, or 8.5pm. Fun, no? The menu goes as such:

Fried Chickpea Fritters with Dark Chocolate Harissa Sauce

Honey-glazed Baby Carrots with Kalamata and Candied Cocoa Nibs

Spiced Red Lentil Soup with White Chocolate-Olive Oil Crostini

Moroccan-Spiced Chicken & Butternut with Apricot & Cocoa Couscous

(Butternut Squash Veggie Option)

White Chocolate-Saffron Cheesecake with Toasted Sesame Crust

RSVP early by emailing (info@eclipsechocolat.com) or calling the cafe direct (619.578.2984). We collect credit card numbers and email addresses to hold tables. Cancellations less than 48 hours before the event are subject to a service fee. These dinners sell out fast, so don't wait!

Until then, check out the yum-yums from our last dinner:

Starter: Coconut-crusted Shrimp with Cocoa-nib Butter Dipping Sauce

One: White Chocolate Biscuits with Sausage Gravy

Two: Butter Beans with Cocoa-Glazed Duroc Bacon

Three: Sauteed Southern Greens with Candied Cocoa Nibs

Four: Cornmeal-Crusted Chicken and Buckwheat & Cocoa Waffle with Chile-Maple Syrup

Five: Sweet Potato Bread Pudding with Milk Chocolate-Cinnamon Gelato

Corn Meal-Crusted Chicken and Chocolate Waffle

2008-09-11T09:37:00.000-07:00

Upon viewing the title of this post, you're probably wondering why I'm blogging about chicken if I own a dessert cafe. Well if you're out of the loop, you may not know that we also serve a Five Course Chocolate Tasting Dinner once a month in addition to our regular sugary faire.

Exclusively on September 20th we are offering seatings at 4.5, 6.5, and 8.5 for our Southern Comfort Prix Fixe dinner. For $35 each our, guests to enjoy:

White Chocolate Biscuits with Sausage Gravy
Butter Beans with Cocoa-Glazed Duroc Bacon
Sauteed Southern Greens with Candied Cocoa Nibs
Cornmeal-Crusted Chicken and Chocolate Waffle with Chile-Maple Syrup
Sweet Potato Pie with Milk Chocolate Gelato

Yesterday we did a little recipe testing and tried out the entree- our eclipsed version of fried chicken and waffles. Crusted in cornmeal and a savory herb blend of African Grains of Paradise, Tellicherry Peppercorns, and Maldon Sea-salt, our pan-fried chicken breast rests upon a cripsy waffle of buckwheat and cocoa. Served with a generous portion of chile-infused real maple syrup, it's sweet and savory all rolled into one. If you've never come across the Grains of Paradise before, they really make the chicken sing. The tiny seeds have a pungent, peppery taste which is closely related cardamom. I also use them in my Moroccan Spice chocolate bar because of their North African association.

You'll only find this plating for our September dinner, and as they regularly sell-out, don't wait to make your reservation. Call (619.578.2984) or email (info@eclipsechocolat.com) your reservation today.

Basil-Absinthe Truffle

2008-09-08T14:31:00.000-07:00

Continuing my foray into my pantry cabinet for ingredients too expensive for their own good, this week I am finishing up a ganache for a lovely little ditty I am calling Basil-Absinthe.

Absinthe originally became popular in the late 19th- and early 20th-centuries in France, particularly among artists and writers like Charles Baudelaire, Vincent van Gogh, and Oscar Wilde. Absinthe was portrayed as a dangerously addictive and psychoactive drug due to the presense of the chemical thujone. Although Absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary liquor. Its psychoactive properties, apart from those of alcohol, had been much exaggerated.

By 1915, absinthe had been banned in the United States and in most European countries due to the temperance movement. A revival of the Green Faerie began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale, and in 2007, various brands began to infulitrate the American market when it was legalized here, too. It was about that time that I also became fascinated by it.

The herbal flavors of aniseed, star anise, and fennel is pretty intense, so I decided to showcase the liqour on a palate of 61% dark chocolate ganache. Becuase it is 100 proof, Absinthe is never drank straight up. It is usually enjoyed poured over a sugar cube and diluted with water. Following the same idea, I chose to finished this truffle with a coating of more dark chocolate and a healthy garnish of a house-made basil sugar. It's a neat addition with an intense aroma of basil that you perceive well before any chocolate actually meets your palate.

It's a limited edition flavor, so come get it while it lasts.
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Eclipse Chocolat Travels to the Bay Area!

2008-09-06T09:47:00.001-07:00

Zach, my professional God-Send, newly acquired General Manager, and all around fun-lovin Wing-Man has been doing great things around the cafe since he started his career with Eclipse back in June. Can you tell I'm pretty fond of him? He's a pretty awesome guy... and he's single, ladies! That's Zach Negin, GS, GM, WM. Find him here during most business days and Saturday afternoons.

Seriously though, I've kept him quite busy with some exciting business growth & development tasks and so far he's performing quite nicely. On the top of his agenda is a business trip that he and I are taking next weekend to the Bay Area. We will be doing some sales approaches to some of SF's finest foodie shops, boutiques, and cafes hoping to draw up new accounts for the upcoming winter holidays. We've also managed to find a day to ourselves (sans Eclipse) to explore the area at large. Personally, I've only been there once, so I'm quite excited to get out and about.

So we're packing suitcases of chocolate bars, caramels, and truffles in hopes to spread the good cocoa-word. And while we're gone (Thursday through Sunday) we're entrusting the cafe to our finest. All cupcakes and brownies will be baked courtesy of the amazing Autumn, and all customer service has been entrusted to the lovely Jen and Nicole. Don't forget to say your thanks... they're each picking up my slack quite nicely.

And how does this effect me?, you ask? Well I suppose this post is more of a Call-To-Arms than anything else. I'd love to hear from you all with recommendations. We will be wandering about the streets of SF, Berkley, and Oakland and we'd love to hear where you think Eclipse should make a stand. Have a favorite shop? Tell us! With a little luck, you may find our line there before Xmas. We're also excited to hear of all the can't-be-missed foodie haunts. After all, we will need to eat at least 11 meals while we're there, plus snacks!

Honey-Saffron Truffle

2008-09-04T14:35:00.000-07:00

I made a new Special Edition truffle today and it turned out to be quite possibly the most expensive infusion I've ever made. Not that it broke the bank, but it's not every day that I dive into my ingredient pantry to pull out a few Jacksons of exotic spices. And while the flavor is particular enough to disinterest a few of my regular clients, this truffle is a rare treat for those excited by Spanish Saffron.

Honey-Saffron begins with a ganache made from cream infused with sweet honey and the dried stigma of an exciting little Spanish flower. The little flecks of ruby yield tremendous flavor and color to whichever liquid they are steeped, but since each stigma requires hand-harvesting, Saffron, as the most expensive spice in the world, remains a costly ingredient even in its potency. After setting, we rolled each truffle in a coating of 31% white chocolate and garnish with an equally romantic ingredient, Bee Pollen.

Gathered by the worker bees, Bee Pollen contains a wild cocktail of health-wise components including all the essential amino acids, a full spectrum of vitamins (B1, B2, B3, B5, B12, C, D and E), and various minerals (calcium, manganese, phosphorous, iron, sodium, potassium, aluminium, magnesium, and copper). Culinarily speaking, the little pollen granules are vaguely earthy in flavor with strong honey overtones and sandy in texture. Not exactly your go-to sweet treat, still I love using it in conjunction with honey whenever possible. It's the romantic in me.

Personally I love the idea of this truffle (infused with flower stigmas & honey, topped with pollen), but that's mostly because of my love of all things apiary. Regardless of your fondness (or lack there of) of our bee-kind brethren, it's a pretty truffle in cross-section with the warm golden ganache framed by a creamy-white shell. We will be showcasing this infusion through the early Fall, so don't miss out.
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ART ROCKS! University Heights Arts Open Reception

2008-09-03T12:39:00.000-07:00

We don't typically have much hanging on the walls though this weekend we're very excited about hosting a local painter. Steve Briner has provided us with a wonderful collection of work that will be on display this Friday, September 5th. Join us and meet the arists for the opening that evening from 6-9 here at the cafe. We will be sampling some of our Exotic Truffle Infusions including Double Espresso, Lavender Sea-salted Caramel, and a brand new seasonal infusion: Honey-Saffron.

We chose to display Steve's work to participate in the University Heights Third Annual Arts Open: ART ROCKS!. This Saturday and Sunday from Noon to 5pm our neighborhood will be showcasing over 100 artists, playwrights, performers, and musicians at various local stops. Check out the full details here.