Berkeley: A new ice cream maker on 4th Street - Chocolatier Blue Patisserie
- rworange Sep 3, 2009 03:42 PM
The concord grape sorbet is the winner here. Soft, smooth with all that is good about fresh concord grapes and none of the bad cloying qualities that happen in all things Welch's
The peach and strawberry were also true to fruit flavor, but that grape was the standout. Ice cream today was chocolate, caramel and hazelnut.
Cups are $3 dollars, generous and they were very nice to let me have 3 sorbet flavors in one cup. I enjoyed it very much. I think toppings are included if you like. They are generous with samples and service is with a smile.
They also sell the chocolates.
There are a few esquisite pastries.
- Panna cotta with raspberry and blackberry gelle
- Vanilla chiboust and fresh raspberries
- Amadei 70% darck chocolate cremeaux with streusell
- Flourless dark chocolate cake with ennis hazelnut mousse
The pastries are $5 and small but rich, beutiful and of the quality that is found at top-tier restaurants such as French Laundry or the Dining Room
That chocolate cremeaux is amazing,. I am going to have to bring a chocolate-obsessed freind here ASAP as he will adore this.
Coffee is coming
Thank you Agent 510 for the heads up about this
I was in the area and decided to drive by. Not only was it open, but there was a space open in front of Bette's Oceanview next door ... a sure sign from the food gods to stop.
Daily 11 am to 8 pm ... but they are new and just trying out these hours
1809 4th St
Berkeley, CA 94710
re: Agent 510
According to the Callebaut site
"Crèmes and crémeux:
Endless variations are possible with crèmes and crémeux. In essence we are dealing here with preparations where an anglaise or (whipped) cream plays the starring role, with added flavouring, for example from chocolate. Mousses differ in that a crème is fuller and smoother and lacks the aerated structure typical of a mousse."
At Blue the little egg-shaped pastery was like a mousse but lighter and richer. What is lovely besides the intense chocolate flavor is that it is salted as well. It sits on a bed of the softest, buttery-ess strusel crumbs. So good.
As mentioned, it was a small egg, but this is a good photo of what the texture looks like
While I didn't buy it a chiboust accord to wiki
"Crème Chiboust, also called Crème Saint-Honoré after Saint Honoré, is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites. It was originally devised by the French pastry chef Chiboust in Paris around 1846 to fill his Gâteau Saint-Honoré."
re: Morton the Mousse
No. I specifically asked because it looked like soft ice cream. He has his own ice cream maker that is displayed behind the counter. It looked close to the Sketch machine so I asked.
I only tried the sorbet because I was just so overheated and needed something lighter. I think that you will like this place. The owner was once at Charlie Trotter's in Chicago and that level of excellence shines through in what he does.
Yep. Keeping both places. he hired someone to sell chocolates at the other shop. I think he drops over there from time to time since he hopped on a motorcycle while I was there and took off. Since he has the chocolates at the new shop, I wonder if some of the pastries will go to the original location. Didn't think about that till I got home.
Well, yes and no. It isn't much different than Sketch. There is only one table inside with a long counter spanning the restaurant. However, outside there are about a half dozen tables that would be pleasant to linger with dessert. They only opened yesterday, so I'm sure there may be some other changes.
Went by tonight and tried a couple of items. I loved the texture of the cremeaux--so smooth and creamy. Decadent without being overly sweet. Definitely a great chocolate fix. My wife tried the chiboust, which she really liked. It was interesting--a foamy consistency, and the taste was like a cross between a custard and a meringue. Not something I'd order for myself necessarily, but I can see the appeal.
We weren't in the mood for ice cream or sorbet tonight, so we'll have to come back for that some other time. I'd also like to try the flourless chocolate cake, which they had run out of.
The owner said that their coffee is going to be Flying Goat (same roasters as Local 123), which is exciting to hear. He said there would be some kind of station where people could brew their own coffee--curious as to what that will entail. French press?
We were there about a half hour before closing and didn't see any other customers. I guess I never really noticed before how dead the whole 4th St. area is at night time--not much foot traffic at all. Hopefully the patisserie can get some business from folks finishing dinner at the handful of restaurants on the block.
Right. It was a Napa Style up until two weeks ago. It's a narrow, but deep, space - rather like the Books, Inc. in the Marina, or a bit smaller than Diesel. CB2 continues to stay in the other building.
I'd be a little sad if O Chame moves to the Eccolo space. It's small, but the vibe of their current spot fits them much better.