Chocolate can obsess me. When i find a new chocolatier, I want to try anything and everything. So I’m very screwed to have two chocolatiers now on my mind. In my brain, I grade chocolate like silk. Using that analogy, these two shops make silk charmeuse(you know, 1930’s, Jean Harlow).

  My new crack #1 is boule bakery in Los Angeles (www.boulela.com). It’s on La Cienega in West Ho, just a roll down the hill when you drag your lazy ass away from The Standard’s pool. Owner Michelle Myers is the pastry chef at Sona restaurant in L.A. where her husband David is the chef. She’s got pedigree, but screw that–it’s not important. She’s obviously a freak–in the very best way. She’s not just talented and competent, she’s inspired. The baked goods here induce speechlessness. The artisan chocolates kill, my favorites being garam masala, green tea wasabi, and anything with tea. The infusions are elegant and suggestive, instead of "flavored." Check out their website and thy will know the true meaning of food porn.

  #2 monkey on my back is The Chocolate Factory at 3400 Phinney in Seattle–hippie yippie central Fremont to be exact. I’m embarrassed to say that I forgot about these guys. The owners of The Essential Baking Co. (bestest breads in Seattle) bought this building awhile back. Back then it was Essential Chocolates. They broke up or something and fell off my radar for whatever reason. The place I was working carried their chocolates briefly–they were fantastic. Now their name is 3400 Phinney, I think. Or The Chocolate Factory (+/- "at 3400 Phinney"). Website puhleez! People will want to pilgrimage to you. They are very shortly set to begin making their own chocolate, from small, single plantation batches. Sweet baby Jeebus! They plan on selling to walk ins, wine shops, local restaurants, and other exclusive places due to zero shelf life.

  Dropping by this weekend for a little tasting and take away, I finally got a second date with their mint chocolate –very subtle, fresh garden mint flavor. They must steep the cream in fresh mint. Earl Grey and ginger chocolates are also quietly delicious. But I get excited when I have something new–that was their burnt sugar. Described as having a creme caramel-like center, it was the big winner. But my husband votes for the peanut butter and jelly. The highest praise I can give is that I will brave patchouli-land for this. If only the Brouwer’s Cafe next door started carrying the goods to pair with their Belgian beer. (Craig get on it!) More contact info as soon as I have it!