In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Jan. 17, 2005 / 7 Shevat, 5765

The next Starbucks?

By Lenore Skenazy

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http://www.JewishWorldReview.com | Nobody knows the truffles I've seen.

That's because most people have not spent a day running around to a bevy of brand new chocolate shops, ogling things like hazelnut-lime-infused-72%-cocoa-content-bittersweet-chocolate bonbons, vowing, "This time, I am NOT going to miss the HUGE TREND STARING ME IN THE FACE!"

I.e., chocolate. Trust me, fancy candy is going to be the Cinnabon of the 21st century, and I should know!

Having, ahem, learned from my mistakes.

Let's just say that about 15 years ago, my editor made me write an article: "Gourmet Coffee, the Next Big Thing?"

I interviewed a couple of coffee nuts who had opened cafes in Seattle and quickly concluded: The next big thing? No way! Who's going to be stupid enough to pay $1 for a cup of java? Who cares what country a coffee bean comes from? Who's got time to sit in a cafe, anyway? And who, pray tell, wants a cardboard "java jacket" wrapped around her cup? Sounds like a toilet paper roll! "Gourmet coffee" — ha! I never gave it a second thought!

Until I started tithing $1.79 every afternoon to Starbucks.

So now I am a bit more open-minded when staring down a megatrend. And let me tell you: Chocolate is staring back.

Like bottled water, balsamic vinegar, crusty bread, herbal tea, grainy mustard ... okay, like every other once-generic food, chocolate is soaring upscale. Just look around — provided you are looking around hip areas of Manhattan and Brooklyn — and you will see gourmet chocolate shops springing up like mango-coriander truffles.

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These — along with their raspberry — and chile — flavored brethren — are about the size of a pat of butter and cost $1.35 each at Chocolate Bar, a cute West Village shop that has been at the forefront of this trend.

"When we first opened two years ago," says Alison Nelson, the skinny-as-a-Hershey bar owner, "the first thing people said was, 'Wow, that's a lot of money for a small piece of chocolate!' And now those same people come in and don't think twice."

Just like me at Starbucks!

Except I always think twice.

But Nelson has a point: As fancy chocolates like hers start springing up, people try them and tastes begin to change. How you gonna keep 'em down at the Nestle's Crunch after they've tried a $4 "Bittersweet, 60% Cocoa Content, Ghana Origins" bar from the new Jacques Torres supershop in SoHo? Or his "20% Ivory Coast, 80% Ecuador" blend?

You can't! At least, I don't think you can. Can you? Oh, maybe you can. I don't know! I've been wrong before! But this time, I feel it right down to my java jacket.

That's why I'm working on a brand new kind of chocolate holder: the bonbon bonnet.

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JWR contributor Lenore Skenazy is a columnist for The New York Daily News. Comment by clicking here.

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© 2005 NY Daily News