I picked up the December issue of Bon Appetit magazine with hope that I would learn some tricks on how to make some of the things I make for holiday presents look better. I am not a crafty one. I can so many things but put me in the pretty, dainty, and interesting wrapping department and I am lost. The Bon Appetit headline- Put a lid on it- made me think that I would learn about some fancy lid with a fancy label and an equally fancy ribbon that would make my beautiful preserves or cured lemons or garlic confit look as good as they taste. No such luck. Instead, the magazine listed recipes for would-be gifts that readers get to wrap however they please.
Rich, smooth, snappy, Ritual Chocolate is my go-to treat. The presentation is clean and simple. The chocolate bar is glossy, the flavor is deep and rich, the taste stunning. Months ago when I fell in love with Ritual, I considered hoarding the information just in case there wasn’t enough once it got discovered. Now I need to just say: this is the best bite of dark chocolate one can get in the state of Colorado. Ritual Chocolate is a small production company: one couple- Robbie Stout and Anna Davies, an old-fashioned philosophy of crafting chocolate, vintage machines, and countless hours spent sourcing the best cacao beans and transforming them into pure joy for the dark chocolate lover. This chocolate is made with two ingredients: cacao beans and cane sugar, which makes it: vegan and gluten-free. Until just weeks ago, Ritual produced only one variety: Costa Rica. A new addition of cacao beans from Madagascar, provides some diversity to the offerings. I get it at my favorite coffee shops: Crema in Denver and Boxcar in Boulder, but you can also find it at Curtis Park Deli, Marczyck, and the Market.