{"id":3781,"date":"2013-07-11T12:21:07","date_gmt":"2013-07-11T19:21:07","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=3781"},"modified":"2024-02-18T14:48:40","modified_gmt":"2024-02-18T22:48:40","slug":"crispy-crunchy-chocolate","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/crispy-crunchy-chocolate\/","title":{"rendered":"Crispy, crunchy chocolate"},"content":{"rendered":"

Recently, I was in the Market Hall Foods<\/a>, which carries a selection of artisan chocolates (many local SFBA), and saw that they had Feve. I have loved Feve<\/strong><\/a> since it was Au Coeur de Chocolat because chocolatier Shawn Williams makes such inventive delicious chocolates<\/a>, so I picked up a pack of their Praline Bars.<\/p>\n

\"feve<\/a>
Twisty bars in a custom-molded carrying case.<\/figcaption><\/figure>\n

I last saw these distinctively curvy bars a few years ago at a chocolate salon, and while cute and delicious, they were not travel hardy. They melted in the heat between SF and Oakland, losing their curves but not their taste. So I was excited\u00a0to see that I can buy them locally and they now come in form-fitting sturdy plastic cases.<\/p>\n

The pack included 3 varieties: crunchy peanut butter, crispy hazelnut and corn nut. Milk chocolate shells surround dark ganaches that taste exactly as expected down to the crunch. You don\u2019t need a key to know which one you are eating.<\/p>\n

My fave Feve<\/h2>\n

As a peanut butter lover, I enjoyed that one most, although I would prefer a more \u201ccrunchy peanut butter\u201d or gritty \u201csmooth peanut butter\u201d texture. In these bars, crispy bits of thin cookies\/crepes called feuilletine<\/em> give them their crunch. It makes for a smaller crunch: crispy instead of crunchy. I assume this is done to counteract the problems of keeping high-oil fillings like nuts from breaking down the shell, but I still hope someone will solve this someday and give me my perfect peanut butter chocolate<\/a>.<\/p>\n

Crispy hazelnut is similar: a gianduja filling with extra crispiness from the feuilletine. If you prefer Nutella to peanut butter, this is for you.<\/p>\n

The corn nut version is the only one that remains from the original bars. (Bring back the sunflower seed bar!) I confess, never having eaten corn nuts before, I can\u2019t compare this one (it got raves at the chocolate salon<\/a>). It is the crunchiest, crispiest bar of the 3, and reminded me of Kellogg\u2019s Corn Pops.<\/p>\n

Where to find Feve<\/h2>\n

UPDATE 2019: Feve has a factory store, 2222 Palou Ave., Bayview District, SF.<\/p>\n

I\u2019m glad to see Shawn Williams back on the scene and look forward to whatever\u00a0Feve Artisan Chocolatier<\/strong> has in store next. Speaking of stores, it can be hard to find Feve chocolates. You can buy a few items online<\/a>, although not the praline bars at this time. I\u2019d recommend checking\u00a0whenever you\u2019re in a local gourmet grocery store like Market Hall Foods, check the artisan chocolate display.<\/p>\n

Of course, that\u2019s my advice for anytime you\u2019re in a store: check out the chocolate to see what the locals are eating.<\/p>\n","protected":false},"excerpt":{"rendered":"

A fun pack<\/p>\n","protected":false},"author":5,"featured_media":6970,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,169,41],"tags":[207,391,392,316,389,390,138,1074],"class_list":["post-3781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-chocolate","category-reviews","category-san-francisco-chocolate","tag-au-coeur-des-chocolats","tag-corn-nuts","tag-feuilletine","tag-feve-artisan-chocolatier","tag-gianduja","tag-hazelnut","tag-peanut-butter","tag-veteran-sfba-artisan-chocolatier"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/3781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=3781"}],"version-history":[{"count":7,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/3781\/revisions"}],"predecessor-version":[{"id":41747,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/3781\/revisions\/41747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/6970"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=3781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=3781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=3781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}