Anticipating Hurricane Irene, I reviewed my chocolate resources while most people stocked food, water, meds and other necessities. Some folks anticipated entertainment needs and laid in dvd’s and books; some kept phones charged and pulled out the crank radio. I reviewed my personal chocolate inventory.
Fortunately, I am generally well supplied with my favorite bars and various types of cocoa which meant that I did not have to make a special run to a store. As the storm warnings bombarded us and sheets of rain dimmed the skies, I settled in with some Equal Exchange, Valhrona, Green and Black’s, Kallari, and some bars made by a little company in Portsmouth, New Hampshire. I also happen to have on hand a couple of unusual items–one with citron and thyme, the second with orange–hand-made by a Swiss company, Beschle.
I could be tempted, if I were intending to bake, to explore a venerable Hurricane Cake while hunkered down at home. The recipe was posted just in time for Irene.
When Hurricane Ivan hit Grenada in 2004, the equipment at The Grenada Chocolate Company was destroyed, along with most of Grenada, while a batch of chocolate sat in the conch machine. The “hurricane Ivan batch” was blended and re-molded into aged, special edition ‘Hurricane Ivan Bars’ by Rococo Chocolates in London.
Hurricane Ivan Bar
I missed out on that Grenada bar, yet am comforted by the close proximity of my other chocolate.
