Dark Chocolate-Olive Oil Fondue Platter

Haven't had a sexy food post for a while, so I'm bringing out the big guns. What's sexier than dipping things into liquid chocolate-lovin'?

Shown here in all of its drippy goodness is our Dark Chocolate-Olive Oil Fondue Platter. One of our vegan favorites, this platter of to-be-dipped goodies is accompanied with our house-made fondue of 72% chocolate and Californian olive oil infused with blood oranges. The resulting flavor of this marriage is somewhat citrus, somewhat fruit, and somewhat sweet. Enjoy it with our Spanish Marcona almonds and sugared-torta, candied mango slices, and seasonal fresh fruit. At the moment its coming with fresh apricot halves. Bon appetite!

Sundays with Eclipse Chocolat

If you've been into the cafe lately, you may have noticed a few new faces around. And if you haven't in the past week or so, make sure to say hello to our new barista, Grace, and choco-intern, Anu, when you're around next time.

Also, starting January 27th we will be open 10-6pm on Sundays!

San Diego's Own Secret Apollo

Join us this Saturday, January 26th, in the cafe to rock out with San Diego's own Secret Apollo. Chech out their site here, or their myspace here. The cafe is bound to be packed with indie rockers, so come early if you want a table. Show starts at 8pm.

Vday Update!

Wow! Y'alls hungry!

Our recently announced Valentine's Day Dinner is nearly sold out, even with the added second night. Both seatings for Thursday are closed, and we only have five tables left for Friday evening. If you're interested, respond quickly. We will take inquires on a first-come basis, so your best bet is to email info@eclipsechocolat.com. Even after all tables are taken, we will be collecting a waiting list, so feel free to write in as we are taking cancellations up to 72 hours prior to the event. If you currently have a reservation for two, we have a few tables for four that can be arranged if you have another couple with whom you would like to dine. Other than that, we're booked!

Eclipse and Valentine's Day

Worried your Valentine's Day will be a bust? Still regretting last year's monogrammed His and Her bowling balls? Fresh out of ideas on how to top last year's bag of In-And-Out and drive-in theater? Fret no more! Eclipse Chocolat has the whole evening planned. You just need to RSVP and show up on time.

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Exclusively for the evenings of Thursday and Friday, February 14th and 15th, we are offering a five-course full-service dinner for two for just $45. Guests to enjoy:

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Buttermilk Biscuits with House-made Cocoa-nib Butter

Chocolate Crepe with Creme Fraiche & Mushroom-Marsala Sauce

Soup Duo of Chilled Vichysoisse & White Chocolate Leek

Salade of Grapefruit Supremes & Fennel with Cocoa Vinaigrette

Brie en Croute with Cocoa Veal Sauce (vegetarian sauce option)

Raspberry-cocoa Nib Plombiere

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Optional Artisan Cheese & Charcuterie Platter

& Speciality Drinks Available

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Apparently, our teaser for this year's V-day event went over so well that we've nearly sold out! We've added seatings for Friday night at 7 and 9pm to accommodate everyone who is interested... well at least those who are timely in making decisions. We expect this event to sell out very soon, even with the recently added repeat performance. If interested, call the cafe to make a reservation (619.578.2984) or send your information via email to info@eclipsechocolat.com. We require the full names of each attendee, a credit card number and expiration to hold the reservation, and an email address for confirmation. Cancellations are welcome up to 72 hours prior to the event, beyond that there will be a fee.

Chocolate Chip-Chocolate Brioche

While not the sexiest girl at the party, this little mama is the one you will want to marry. Another new pastry for our first resolution, you can find our Chocolate Chip-Chocolate Brioche in rotation next to the exotic brownies and other temptations. Made from a 72% dark chocolate and butter-fortified yeast dough, we start these the night before so they can develop an intense flavor while they rest. Then chocolate chips are folded in and they are baked until moist and airy. Subtly sweet and overwhelmingly dark, the are a great pairing with a cup of tea or espresso. Just the right for a light snack, they are $3 each.

Tangerine Honeycomb

New Year's Resolution #4:
More scrumptious photos (that are in focus!)

While I am not a professional photographer, I do in fact, have my Master's in Sculpture. As many of you know, that is actually how this all began. When I was finishing my third year of graduate school (seven years of art school in total), I began to play with chocolate as if it were another artistic material. No, I didn't actually sculpt with it, but I was experimenting with flavor from the perspective of an artist.

About half-way through my grad program, I picked up beeswax and honey as a conceptual and symbolic material and began to emphasize my work around my fascination with molding and melting the two. Compounded with the fact that I've always been a foodie and dessert whore, by the time I reached my thesis exhibition I had picked up chocolate as a canvas for my creations, though this time strictly for the mouth. I had even planned a closing reception for my show so I would have time to cater it all myself! That was the beginning of Eclipse!

Now while I can hack together some photography, my digital camera is really just a glamorized point-and-shoot. Luckily, seven years of schooling had given me a great sense of composition. So while many of my posts look pretty good, they are often plagued with lousy lighting and focus problems. No more, I say! And this post is the first of my newly focused sense of determination. I hope its the first of many more titillating food pics.

And what better place to start? Tangerine Honeycomb, while an art-piece for the mouth, is a pleasant culinary exercise in my first artistic love: all things bee-kind. Made from a burnt-sugar base infused with golden honey, this confection froths up as we pour it into confectionery frames to set. The result is a deep honey flavor with a crisp and airy texture. It is finished with a coating of 72% dark chocolate infused with a hint of tangerine, and topped with bee pollen. It's pretty unique and striking in this photo, if I do say so myself. It's available in the Asian Take-out boxes for $8 a quarter pound. And since it contains no dairy, it's vegan!