Atlanta’s Xocolatl makes Valentine’s Day sweeter: If you’ve got a sweetheart, chances are you’re getting some chocolates for Valentine’s Day. And some lucky lovebirds will be enjoying chocolate crafted right here in Atlanta, in a tiny factory that would make even Willie Wonka’s mouth water.
We’re talking about Xocolatl Small Batch Chocolate, which is hand-crafted daily in a micro-factory located at Krog Street Market. Xocolatl is the sweet idea of Elaine Read and Matt Weyandt, who fell in love with the natural chocolate they tasted during their backpacking travels in Central America. When they returned to Atlanta, the couple created Xocolatl Small Batch Chocolate with help from a Kickstarter Campaign, and have since won multiple awards for their pure, uncomplicated chocolate, made with just cacao and organic cane sugar.
Along with selling their products both in-store and online, Xocolatl also hosts chocolate tours and tastings at Krog Street Market, sharing the incredible process by which imported beans become delicious bars. Store hours are 10 a.m. to 9 p.m. on Sundays and Mondays, and 10 a.m. to 10 p.m. on Tuesdays through Saturdays. Krog Street Market is located at 99 Krog Street in Atlanta.
Good Day Atlanta’s Paul Milliken spent some time at the Xocolatl micro-factory, getting a rare chance to actually help out in the chocolate-making process. But did he actually share with his Good Day colleagues? Click the video player above to find out!
Chocolate Flourless Cake with Floataway Cafe: Floataway Cafe pastry chef Dorothy Copenhaver stops by to teach viewers how to whip up a Gateau Victoire (chocolate flourless cake) just in time for Valentine's Day. For today's recipe see below. For more information on Star Provisions or Floataway Cafe click here.
GATEAU VICTOIRE RECIPE
1.5 # chopped 58% chocolate
¾ cup hot espresso
9 whole eggs
3 egg yolks
2/3 cup granulated sugar
1 2/3 cups heavy cream (whipped to soft peaks)
Preheat oven to 300 degrees. Prepare the 8 inch cake pan (3 inch deep) by lining sides and bottom with parchment. Prepare a hotel pan of warm water.
Place eggs, egg yolk and sugar in the top of a double boiler over gently simmering water. Whisk constantly until the temperature of the mixture reaches 120 degrees (hot bath water). Transfer mixture to stand mixer bowl and whip with whisk attachment on high speed for 30 minutes (mixture should be pale yellow and form ribbons). In a separate bowl pour hot espresso over chopped chocolate and stir until melted. If needed place this bowl over the double boiler to completely melt chocolate. Have a third bowl of soft whipped cream prepared. Gently fold the chocolate, whipped cream and egg mixture together in three intervals. Spoon batter into prepared cake pan. Bake in 300 degree oven (not convection) in warm water bath for 3 hours.
Cool at room temperature before unmolding.
Store in refrigerator but best if served at room temperature.
We like this cake with a dollop of soft whipped cream that is lightly sweetened.