Stuff We Like: Even non-chocolate lovers find delights at Death by Chocolate

I’m not a huge chocolate lover, so I have never been to Duluth’s annual Death by Chocolate extravaganza.

Not a chocolate lover, you ask?

No. I enjoy it in small bits, but if I am going to ruin my waistline, I lean toward the salty, greasy end of the food spectrum. Throw some liquor in the mix and call it a day.

But I attended this year’s event to see what it was like, and it’s no surprise that out of all the booths proffering different plays on chocolate, I sought out the boozy and salty concoctions.

It was funny to watch hordes of people balance little plates stacked high with cream puffs, cake, truffles and other confections. The decadence was overwhelming. Some people downed chocolate the way I would devour savory bits at a cocktail party. To each his own.

The yet-to-open Clyde Iron Works Bar and Restaurant created an amaretto-spiked mousse in a chocolate cup with a raspberry coulis (sauce made from pureed raspberries) and white chocolate shavings on top. The addictive amaretto mousse hit me right away, but then it cleared to allow the coulis and the hint of white chocolate to shine.

(The Duluth restaurant will open in early April, said executive chef Pete Stumme, and will focus on its two very large, wood-burning ovens with a menu of pizzas, pasta made with scratch noodles, and burgers. Can’t wait.)

Following that, I discovered the Sheraton’s Restaurant 301 truffle: a rich chocolatey caramel mixture topped with kosher salt and crushed hazelnuts. The combination of salt and caramel is my favorite, and I’m a sucker for any dessert that puts the two together. The hazelnuts were an added bonus.

I also took a shine to Grandma’s Restaurants caramel and pecan turtle: always solid.

The once-a-year event is organized by Arc Northland and the Arrowhead Professional Chefs. If you’ve been to it, you probably love it. Now I know who all you chocophiles are, and I appreciate your dedication.

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