FOOD OPEN EVERYDAY 7 a.m. to 11 p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS 4,0f . • *4 • OPEN 7 a.m. TO MIDNIGHT SATURDAYS SAVE ‘K a# 4 0111-111111 ■ . WE ACCEPT NSA 1 II EWAN isuLK FOOD $1199 SLIMMERY WITH PURCHASE OF ONE Lb. Jewish News Staff A AMERICAN BULK FOOD COUPON Limit 1 FREE • Expires 3-30-91 • JN • :1 • •I 4, 1 um,/ WEST BLOOMFIELD STORE ONLY WEST BLO•MFIELD STORE ONLY . Nt IMIt FRESH ROASTED CALIFORNIA CASHEWS • SALTED WALNUTS 11 1 • HALVES & PIECES I • NO SALT I tl $3.54 lb. I 0 Limit 2 lbs. • Expires 3-30-91 • JN/ AMERICAN BULK FOOD COUPON NMI 1P' WEST BLOOMFIELD STORE ONLY P. CHOCOLATE COVERED SWEET CASHEWS $3.54 'TURKISH APRICOTS lb. $ 14 9 lh • Limit 2 lbs. • Expires • 3-30-91 • JN Limit 2 lbs. • Expires 3-30-91 • JN AMERICAN BULK FOOD COUPON M I I AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY $ 1•88 lb. Limit 2 lbs. • Expires 3-30-91 • JN AMERI AN BULK FOOD. COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY 6HEESE1 I SESAME CRUNCH :GROUND CINNAMON: WRAPPED CANDY Limit 2 lbs. • Expires 3-30-91 • JN AMER! AN BULK FOOD COUPON ■ 1 lb. oz. Limit 2 lbs. • Expires 3-30-91 • JN Limit 2 lb. • Expires 3-30-91 • JN AMERI AN BULK FOOD COUPON AMERI AN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY • I elf WEST BLOOMFIELD STORE ONLY KOSHER FOR PASSOVER A UANcilibs i I BARON HERZOG I I I KEDEEM WINE WHITE ZINFANDEL WINE I • CONCORD • MALAGA $ 1.69., Limit 2 lbs. • Expires 3-30-91 AMERICAN BULK FOOD COUPON $4•997m501. Limit 12 • Expires 3-30-91 AMERICAN BULK FOOD COUPON 1111111 46rta' I $1,99750.1 Limit 12 • Expires 3-30-91 AMERI AN BULK FOOD COUPON BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666 OPEN MON. THRU SAT. 9 TO 6 SUNDAY 8 TO 3 THE PLACE FOR SMOKED FISH THE FINEST SMOKED FISH & DELI TRAYS HANDOUT NOVA LOX WISHING ALL OUR FRIENDS AND CUS MFRS A HAPPY & HEALTHY PASSOVER 58 FRIDAY, MARCH 22, 1991 Class For Chocoholics Wafts Through OCC SY MANELLO Limit 2 lbs. Expires 3-30-91 JN 8 FL. 07. • 60 CALORIES! 1 737.1610 ' 11 1104? • FRUIT SLICE CANDY FAT FREE! SUGAR FREE! I 6698 ORCHARD LAKE RD West Bloomfield Plaza I WRAPPED ASSORTED WEST BLOOMFIELD STORE ONLY A MasterCard V ell. MI WEST BLOOMFIELD STORE ONLY wine connoisseur can identify a subtle bou- quet. A gourmet can detect a dash of seasoning. But to be able to distinguish Hershey's from Godiva takes the palate of a — chocoholic! Recognizing the magical allure of chocolate, Roger Holden of the culinary department at Oakland Community College offers a class called "A Chocolate Tasting." He gives the "students" an opportunity to experience 35 varieties of chocolate in one three-hour session. I accepted the challenge. The class gathered in a kitchen at the Orchard Ridge campus; the setting helped to whet appetites. There would be a short video on the production of chocolate, a tour of the large kitchen which is usually Chef Holden's classroom and then the tasting. It was, sur- prisingly, quite informative. For example, Columbus was the first European to discover the cocoa bean; this gives a chocolate lover a whole new way to celebrate Columbus Day. Armed with this informa- tion, reviewed on the tape periodically in segments called "Mr. Chocolate's Lessons," students found their salivary glands ac- tivating. Sensing this, Chef Holden gave a preliminary tasting —a hot chocolate product from Mexico. It had a slightly cinnamon taste and was not overly sweet. The class then settled into an upstairs banquet room. Two assistants helped to distribute paper cups and pitchers of water; to "cleanse the palate" between tastes. Each student was also given a chart with 35 entry spaces and a second, like a checker- board, on which to line up the samples. On a chalkboard, the chef listed the name of each chocolate and its country of origin. The assistants gave out the samples — at last. The class members were asked to note the color, aroma and initial flavor of each. Chef Holden actually expected that time would be taken to let the bite linger. Sy Manello is an editorial assistant at The Jewish News. Well, anything for science. There were seven coun- tries represented: Germany, Holland, France, Norway, Switzerland, England and America. The chocolate ranged from white — the creamier the color, the higher the amount of cocoa butter — to milk to bittersweet to semi-sweet. The makers included Tobler, Lindt and Droste as well as Hershey, Nestle and Ghiradelli. The students in the front of the room were dutifully recording findings, trying desperately to approach the tasting on an academic level. It was obvious, however, that those at a table further back were losing their scholastic objectivity with Both aroma and flavor figure strongly in chocolate tasting. such remarks as "Ummm" "Oooh" and "Who cares what number this is. Hand it over!" There was a wide variety of favorites, which, says Chef Holden, is not at all unusual. One with par- ticular appeal was an orange milk chocolate by CacaoBarry, which bears a kosher label. Unfortunately, not many have immediate use for the 11-pound bar it comes in, so the importer won't be hearing from us soon. The evening ended with the acme of sweets — three dessert creations. One was a torte made of baked chocolate meringue, filled and iced with chocolate mousse. The second, a white chocolate cheese cake; the last, a dark chocolate mousse. To maintain a proper edu- cational perspective, Chef Holden reminded the class that chocolate is an excellent tonic for intellectual fatigue and in itself does not create acne or cause tooth decay; it's the sugar and butter fat that do. Whether you are looking for a natural energizer or just a reason to caress your sweet tooth, join the rest of us who consume some 10 pounds of chocolate each year. As a specialty class, "A Chocolate Tasting" was enough to make me cocoa loco.