La Tempesta’s Biscotti
As it’s the end of the year, I have an excuse to be nostalgic and think about the desserts I’ve enjoyed over the years that are no longer available:
Haagen-Dazs’ Logo
Haagen-Dazs’ Carob Ice Cream: This was available quite a number of years ago, when carob, viewed as a healthy alternative to chocolate, was popular. A few months ago, I gathered research for another blog posting and contacted Haagen-Dazs. I slipped in a question about Carob Ice Cream. Regrettably there are no plans to bring this wonderful flavor back. Carob powder is available at health food stores and occasionally I think about attempting homemade Carob Ice Cream, but I think I might be better off just with the memory of Haagen-Dazs’ great Carob Ice Cream.
Boncora Biscotti
La Tempesta’s Chocolate-Dipped Biscotti: This was a cross between a cookie and a chocolate bar – the best of both worlds. La Tempesta popularized biscotti in this country. Bonnie Lynn Tempesta, the founder of La Tempesta (along with her mother), sold the company in 1997. However, this story has a happy ending. While La Tempesta’s biscotti are not available, Bonnie started another biscotti company, Boncora Biscotti. Two flavors of Boncora Biscotti are available: Almond and Chocolate-Dipped. (I’ve tasted the Chocolate-Dipped and they’re definitely as good as La Tempesta’s biscotti.) When I asked Bonnie about her biscotti flavors, she said in time she would probably introduce other flavors.
Stonewall Kitchen’s White Chocolate Orange Sauce
Stonewall Kitchen’s White Chocolate Orange Sauce: White chocolate-orange isn’t a very popular dessert pairing and it’s a shame because the flavors work so well together. This was my favorite dessert sauce from Stonewall Kitchen and it appears that this product has also been retired. Hopefully my second favorite Stonewall Kitchen dessert sauce, Coffee Caramel Sauce, will be around for a while.
Premier Issue of Chocolatier Magazine
Chocolatier Magazine: Though not a dessert, this publication was definitely a treat for us dessert lovers. The first issue debuted in 1984 and included recipes, profiles of pastry chefs/chocolatiers, information about new products, and dessert highlights of cities and restaurants. Two of my favorite dessert recipes are from Chocolatier: a recipe for White Chocolate Blondies and a White Chocolate Chip Cookie recipe (with 3/4 of a pound of chocolate!). In 2008, the publisher announced it was merging Chocolatier with two of its other publications into Dessert Professional — a resource devoted more to pastry professionals.
A very happy and healthy 2014 to all! May it be a year of wonderful desserts!
Dessert Surveillance 