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48 - The Michigan Daily - Weekend Magazine - Thursday, November 13, 2003

The Michigan Daily -Weekend atulIlB -

Schakolad: You dropped a
bon bon on me ... baby

By Anthea Stolz
For the Daily

ch like how a horoscope links your
date of birth with your destiny, Peter
'Adamo created a link between peo-
ple's blood types and the types of food they_
should consume. D'Adamo breaks down the
types and amounts of food based on people's
blood type and ethnicity. With his Blood Type
Diet, he claims that someone's type of blood has a
direct effect on the foods he/she should eat.
Being a type O myself, I was able to find a
smaller supplement to D'Adamo's series that
includes "Eat Right 4 Your Type," "Cook Right 4
Your Type" and "Live Right 4 Your Type." "Blood
Type O: Food, Beverage and Supplement Lists"
caters to the universal blood donor, the slut of blood
donors whose blood is accepted by all people. Each
chapter is broken down by types of foods, drinks
and miscellaneous tips and advice (see one of my
favorites: Chapter 16, Medical Strategies).
D'Adamo also reserves a few pages for us to read
what other people are saying about the diet. These
testimonials are by far the best part of the supple-
ment and range from "I owe my life to Dr.
D'Adamo," to "I feel like I am now filling my tank
with the optimum fuel for my body."
The diet is relatively specific as to how much of
each food one is allowed to eat. Each food is placed
in either "highly beneficial," "neutral" or "avoid"
categories. D'Adamo claims that foods placed in

It's in the blood
Two weeks with the Blood Type Diet
By Sravya Chirumamilla Daily Arts Writer

the highly beneficial sections "act like a medicine,"
whereas avoid food "acts like a poison." The serv-
ing sizes all vary depending on a person's ethnicity.
Usually, people of African and Caucasian ethnicity
are allowed smaller portions per day than Asian
dieters. Since the idea of organizing portions based
on people being of a similar ethnicity made as
much sense as linking blood type with foods, I
noted my skepticism and started my diet.
Day One:
Nursing a hangover, I woke up Sunday only to
realize I couldn't drink a cup of coffee or grab a can
of Pepsi as I have been accustomed to since 10th
grade. My morning routine of not eating breakfast
could not work with the new diet. So, I forced
myself to sit down with some canned pineapples
and ate some chunks of the fine fruit.
I don't mind pineapples, in fact, I like most
fruits. But, obtaining fresh fruits, especially when I
do not make a habit of waking up on a Saturday to

traverse to the farmer's market, is pretty difficult. I
usually reserve all of my food shopping to when I
go to my parents' home during the weekends - my
family either hits up Costco for economy sized
Fruit-by-the-Foot or my mom cooks enough food
to last me a year. Since I had not planned ahead for
this diet, all I had in my pantry was boxes of raisins
and some nacho-flavored Combos.
Going to China Gate for dinner, I realized that
most of the foods I usually order are not permitted
within the diet. I settled for some beef and vegeta-
bles in which I had to rid my plate of mushrooms
and baby corn.
Day Seven:
I've pretty much fallen off the diet. I held on to
eating right for my blood type pretty well until the
weekend came around, and with it, a friend's party.
Since the Blood Type Diet doesn't allow alcohol
consumption, except for an occasional red wine, I
took a short respite both Friday and Saturday night.

KELLY LIN/Daily
Fruits are one of the
few snacks allowed.
I have hung on to the idea of limited caffeine
consumption and have cut out all pop and coffee
drinks. I have become an utter bitch though. The
lack of caffeine and sheer hatred for limiting foods
has made me cranky and irritable.
Day 14:
Since I started fasting for Ramadan and since I
don't wake up before sunrise to eat breakfast, I've
limited my meals to two: one at sunset and another
a few hours before hitting the sack. The diet, of
course, doesn't encourage this type of eating behav-
ior. Any moron who can put together sentences to
form a book usually beats it into dieters' heads that
breakfast is necessary to start off the day. It is also
pretty understandable that eating before sleeping
affects the digestion of the meal, leading to the stor-
age of more fats. Also, because I had fallen off the
diet, I stopped carrying around the booklet that list-
ed the foods I am allowed to eat.
By the end of the two weeks, I noticed no great
change in my weight, probably because I did not
follow guidelines. I became more aware of foods I
love since I was forced to give up potatoes, ketchup
and grits. The diet fails to address real health prob-
lems, which D'Adamo claims can be cured with
specific spices. While D'Adamo is himself a doc-
tor, I can not help but suspect the benefits of a diet
in which people's blood types and ethnicity dictate
the food they eat.

Chocolate means something to
everyone. Some see its history in
international trade. Others, like the
avid Cosmo reader, celebrate its
aphrodisiac qualities. My little sister,
with a devilish twinkle in her eye,
used to demand "something deli-
cious" and expected a chocolate
response. Scott Huckestein and his
wife, Dianna, co-owners of Schako-
lad, recognize chocolate's special
power to please.
Schakolad began as a family choco-
late shop in Argentina, before moving
to the United States and becoming a
franchised company. The boutique
differentiates itself by offering Euro-
pean-style chocolates made in the
store. Huckestein explains that "Euro-
pean-style chocolate" means a higher
cocoa content and less sugar. There
are no preservatives in the confections
which are hand-made daily in the
Schakolad chocolate factory.
A grandiose interior, with a ceil-
ing of exposed painted piping rein-
forces the "factory" feel of the store
but doesn't provide an intimate envi-
ronment. The initial sterility of the
store should not deter customers,
who will be tempted by the sweets
behind the counter.
Schakolad's largest display cases
boast chocolate creations such as
truffles, clusters and chocolate-cov-
ered fruit and pretzels priced at $25
per pound.
Rich truffles abound in dark, milk
and white chocolate, including Huck-
estein's favorite, the raspberry truffle.
Made of dark chocolate, this truffle
strikes -a delicate balance between the
slightly bitter dark chocolate and the
sweet fruit.
Very loyal to my preference for
dark chocolate, my personal
favorite is the Jamaican Rum dark
chocolate truffle. The intoxicating
richness of dark chocolate and
spiced rum create a decadent treat
that leaves a delightful complexity
that lingers after the truffle itself
has melted away.
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For the nut lover, clusters are the
clear choice. Cashew, almond, pista-
chio, hazelnut, macadamia nut, pecan
and peanut clusters are enrobed in
milk or dark chocolate. If nuts are not
your passion, and truffles are too rich
for you, check out the chocolate-cov-
ered fruits. Candied slices of peach,
pear, pineapple and orange are hand
dipped in chocolate along with whole
cherries and strawberries.
A number of sugarfree options are
available.
For those troubled souls who don't
enjoy good chocolate, the Almond
Toffee provides a delicious alterna-
tive. Nutty and crunchy, the toffee has
a markedly different texture than the
smooth chocolate but the buttery rich-
ness is equally delectable.
Schakolad's chocolate is not limited
to bite-sized morsels. Chocolate can
also be poured into one of the various
molds available - ranging from a
stiletto high heel to golf clubs to a
picture frame, or an edible box that
can be filled with chocolates. With a
little bit of advanced notice, custom
molds can be made to create a person-
alized gift.
Melting chocolate, perfect for fon-
due, is sold for five dollars per pound,
in the dark, milk and white chocolate
varieties.
In addition to solid chocolate cre-
ations, Schakolad offers a number of
hot beverages to combat the rapidly

approaching winter days such as Fair
Trade coffee, the signature "Schako-
Latte" hot chocolate and hot caramel
apple cider.
Don't be fooled, the Schako-Latte
contains no espresso, only milk and
chocolate, and reminds us, unlike its
watery counterparts, what hot
chocolate should taste like. Served
at a wonderful temperature that will
not burn your tongue, the satiating
drink has a smooth and continuous
flavor revealing the rich and intricate
flavor of real chocolate. However
sensational the drink, the Dixie take-
away cup did not earn any presenta-
tion points.
Nor did the barren cafe area
where I enjoyed my Schako-Latte.
Such a delicious and comforting
beverage deserves a cozier atmos-
phere. Four cafe tables, stranded
between stark white walls, are set
upon artificial wood flooring and
seem out of place. Overstuffed
chairs or couches and a better light-
ing scheme would greatly improve
the ambiance. Buy your chocolate
to go and enjoy it in the comfort of
your own home.
Schakolad is located at
110 E. Washington St.
Open Monday- ednesday
9a.m.-9p.m., Thursday
-Saturday 9am-] Opm and
Sunday 1p.m. - 7p.m.

One word: Yummy!


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Weekend
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It IdiHNEditors
nS
Weekend Chrle
MAGAZINE re asey
Writers: Sravya Chirumamilla
Sean Dailey, Nicole Frehsee, Lia
lzenberg, Neal Pais, Anthea Stolz
Photo Editors: Tony Ding,
Brett Mountain
Photographers: Forest Casey,
Kelly Lin ,[aura Shlecter
Cover Photo: Ryan Weiner
Arts Editors: Todd Weiser
Managqin g Editor, Jason Roberts,
Scott Serilla, Editors
Editor in Chief: Louie Meizlish