Santa Fe Chocolate Trail

By Madelyn Miller

Todos Santos Chocolates and Confections
Todos Santos house-made creations include truffles, toffee and gold or silver covered chocolate Milagros, as well as eclectic confections from around the world. I took more pictures there on my first visit than I do of my grandchildren whom I love even more than chocolate.

Kawawa Chocolate House www.kakawachocolates.com
Passionate Dark Chocolate, Exotic Truffles, fine desserts. I sampled a cardamom rose ice cream on a recent visit. Flavors change daily.

ChocolateSmith www.chocolatesmith.com
Handmade dark chocolates made daily. Toffee Almond Bark, Don Juan Pecans, Green Chile Pistachio Bark, Sea Salt Caramel, White Chocolate Lemon Lavender Bark, Chile Chocolates. You can visit their chocolate foundry and gift shop.

C.G. Higgins Confections www.cghiggins.com
Chocolate truffles and chocolate sipping drinks.

Favorite Restaurant Desserts

Luminaria
If I could repeat only one chocolate experience in Santa Fe, it would be the chocolate truffles at Luminaria in the Inn and Spa at Loretto. These truffles would go in my personal hall of fame. I had a chance to meet the pastry chef who created this wonder. She graciously spent a few minutes with me the day before four weddings and Father’s Day. And when I requested chocolate for a photo, she brought out some chocolate turtles. I am pretty smart, if I do say so myself. At least when it comes to chocolate.

Amavi
Chocolate Bavarois: Dark, milk, and white chocolate mousse, chocolate flourless torte, cherry compote, vanilla creme anglaise. Note: this is all one dessert

French Dacquoise Cake: Hazelnut and almond meringue, coffee butter cream, dark chocolate ganache

House Made Semifreddi: Bittersweet chocolate espresso, dulce de leche sauce.

Rio Chama
The Rio Chama Chocolate Pot with creme anglaise

Peanut Cup: Vanilla ice cream with chocolate sauce and caramel sauce with roasted peanuts and whipped cream, in a chocolate cup.

La Plazuela at La Fonda Hotel
Mexican Chocolate Streusel: Mexican chocolate cake with a streusel topping served warm and topped with roasted banana ice cream. Surprise ingredient in the streusel was a touch of chli.

Chocolate Tres Leches: Mexican chocolate sponge cake drenched with three-milk cream, served with vanilla whipped cream, strawberry compote, and a port wine syrup.

Body
This is the go-to place for raw and organic chocolate. I would recommend everything I tried except the chocolate hemp cookie—it was dry and crumbly (sort of what you would expect healthy chocolate to be like), but everything else was creamy and smooth and richly chocolatey. Maybe I am just too old for hemp.
 
 

Restaurant Martin
Bittersweet Chocolate Truffle Cake with Pumpkinseed Crumble and Toasted Cinnamon Ice Cream.. Flourless Chocolate Banana Cake, Caramelized Banana, Milk Chocolate Cremieux, and
Peanut Butter-Chocolate and Banana Pudding.

Osteria
Chocolate Turrine: Moist dense and mousse-like. I know it is a cliche, but this is indescribably delicious.

Flying Star Cafe
The desserts are the stars here, and I have a zillion pictures. I wish I could have tasted them all—but will go back and keep trying and tasting.
 
 
 
 

Dessert Divas
Who would expect to find world class chocolate in the middle of a flea market in an old horse racing site? Not me, so I was surprised when a friend raved about the chocolate. Rave was an understatement. Rattlesnake bites are the perfect souvenir. If you can get them home without eating them all.
 

Rattlesnake Bites:
The Divas' own fudge truffle ancho chili brownie topped with cream, roasted nuts, bittersweet chocolate chunks and pepitas. Watch out for the spicy ‘bite.’ This one will sneak up and get you when you’re not looking!

Paradero Bed and Breakfast
You have to stay here to taste the yummy chocolate chili brownies. Afternoon tea changes every afternoon—but seems to always feature the Chili Chocolate Brownies.

Inn on the Alameda
Everyone knows the best way to start the day is with chocolate. At Inn on the Alameda, the bountiful complimentary breakfast includes chocolate croissants. Okay, they don’t make them there, but they sure know where to buy them.

Madelyn Miller is a travel and food writer with a passion for chocolate. As a chocolate connoisseur, she has judged the Kona Chocolate Festival. Read her stories on www.travellady.com, www.carladynews.com, www.yogayaya.com, www.ChocolateAtlas.com, www.CocktailAtlas.com, www.TeaAtlas.com, www.CoffeeAtlas.com

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