Born in South Africa, Justine Pringle moved to America and eventually met her husband, Andy Laird, who was a musician who performed often in the city. In an effort to sell merchandise that was more than just shirts or CD’s, the couple decided on a whim to make chocolates. Much to their surprise, the sweets caught on and soon their side-job turned into a full-time career and enterprise, “Nunu Chocolates”.
The name originates from a term in Africa for young children, but the chocolates that this booming company create are not your average box of Russell Stover. At the Mad. Sq. Eats event, I checked out the Nunu booth, which was offering tastings of their chocolates paired with wine and beer. Sadly, I was there to work and not drink (however, my work was gorging on food, a tough way to earn a living), but I did pick up a box of chocolates to take back for later. The Booze Box ($12), pictured above, holds six pieces of their handmade chocolates, each with a different kind of liquor inside. Let’s tear into it and get ourselves a simultaneous sugar rush and buzz!
We have looked at some pretty sweet sweet’s in the past dessert reviews here, be it a homemade Ring-Ding or homemade Oreo-style sandwich cookie, but what about when you want something that is a little less prone to causing diabetes? “Forbidden Fruit NYC” offers up a lighter alternative, taking fresh fruit and simply bathing them in chocolate.
Hiding away on MacDougal street, this tiny little eatery offers a variety of nature’s delights drenched in chocolate, all while maintaining a green eco-friendly store. The simple-looking menu is deeper than it looks, with combinations of coatings and toppings that turn your dessert into something tasty while still being relatively guilt-free.
Originating out of Chicago, “Vosges Haut-Chocolate” has been selling their “chocolate experience” since 1998. Founded by Katrina Markoff, a graduate from Le Cordon Bleu culinary institute in France, hers is a story of success that can teach all entrepreneurs a lesson. Starting off with $15,000 and making chocolates in her home, she has since expanded to a national business that brings in millions a year, making unique flavor combinations that few other chocolatiers were daring enough to make. The big idea – travel the world through chocolate.
But this site is not about business, we are about two things – crushing pretentiousness in food, and eating. Lots of eating. Checking out the Vosges website, it was quick to see that I could accomplish both of those things in one post. Seriously, the “About” page makes my brain numb. But pretentiousness aside, I absolutely appreciate Katrina’s concept, and I was curious to taste what this 15 year-old business could offer. Today, we are looking at what is easily one of the tamer flavor concoctions from the company, the Crispy Carrot Bar.
“Murray’s Cheese Shop” in SoHo is known mainly for one thing, and if you do not know what that is please read the name of the store until you do. Aside from it’s namesake, they have plenty of meats both cured and fresh, wine, an amazing olive bar, fresh pasta and sauces, and other goodies hiding in their nooks and crannies.
It’s easy to miss something in the store since there is so much around, but if you get lucky, sometimes something will stand out at you. Right next to some packages of Salami, I found a few sweets, including the one we are reviewing today.
Originally created by the Drake’s company, a subsidiary of Hostess, the Ring Ding ceased to exist in November 2012 when its parent company was forced to close its doors. This left a huge gap in the world of commercial desserts, along with the extinction of Twinkies, Devil Dogs, Yodels, and Funny Bones. Thankfully, there are some baking geniuses who figured out how to make these items themselves, and Murray’s just happens to have one. How does this version hold up against the real deal? Let’s find out!