'Champagne and Chocolate' in honor of Amadeus

There was much ado about a person who was born 250 years ago. In the first in a series of “Absolute Amadeus” Mozart-related affairs, Mariella Balbi, founder of Guanni Chocolates, was the featured speaker at the Art Center event “Chocolate and Champagne” held on the 14th of January.

Balbi highlighted the origin of chocolate and also showcased her new creation, the Amadeus Truffle. In creating this unique bonbon, Balbi studied Mozart’s lifestyle as well as the era in which he lived, and then developed something that “he would have had for dessert.” The Amadeus Truffle is flavored with apricot, a touch of orange, marzipan, coffee and chocolate ganache. The chocolate coating slathered on the bonbon was initialed with a flourish of gold leaf in the form of the letter “A.” “I love Mozart,” said Balbi. “That is why I created this.”

Guests were given a small tray of chocolate in various stages. Balbi took the guests on a chocolate journey from the cacao bean to the finished product. She explained that there are over twenty varieties of cacao beans growing in the Amazon River basin. These beans are harvested individually by machete-wielding workers. She then asked the audience to bite into the cacao bean, which was very bitter.

The next sample was a small chunk, which was a portion of the “after roasting” bean and was also somewhat bitter. Balbi explained that the bean is then ground into a fine powder and melted. The result is a separation of the cocoa butter and chocolate. She said that this is the step where some of the chocolate companies “cheat” and add lower quality ingredients in the place of cocoa butter. The pure cocoa paste with no sugar added was not as bitter as the bean.

The next step was the adding of sugar, which turns it into the chocolate that most of us enjoy. Milk can also be added to dilute the flavor and thus Milk Chocolate is created. The last sample in the tray was a mild White Chocolate, which Balbi said is not really chocolate but cocoa butter flavored with sugar and vanilla.

Balbi offers her delightful chocolate creations from 9:00 a.m. to 2:00 p.m. at En Pico Café along with fresh pastries, salads and quiche. A new pastry item, available by the slice, is her Chocolate Truffle Decadence Cake made with truffle ganache, apricots and caramel. Find Guanni Chocolates at 121 North Pico Avenue, Fallbrook.

During the event guests listened to Barbara Martin playing Mozart selections on the cello while they viewed “Absolute Amadeus — The Exhibition.” This photographic exhibition is shown courtesy of the Austrian Consulate General and includes photographs relating to the composer’s life. Colorful paintings by artist Nancy Mooslin and Carolyn McHenry’s 18th century-inspired mannequins were also enjoyed by visitors.

The next Mozart affair will be a “Birthday Bash” at the Fallbrook Art Center on Saturday, January 28, from 5:00 to 7:00 p.m. This “period dress optional” event will include live music. For further information, please call Mary Perhacs, director of exhibitions, at (760) 728-1414.

On Sunday, January 29, from 11:00 a.m. to 4:00 p.m. “Absolute Amadeus — The Festival” will take place in downtown Fallbrook with food, art and entertainment courtesy of Mainly Mozart. A 4:00 p.m. concert featuring the “Mainly Mozart Festival Orchestra” at Fallbrook High School’s Bob Burton Center will wrap up the festival events.