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Chocolate Pairing with Craft Beers from Oregon USA during Good Beer Week

Posted on May 1, 2013 by hfrederick

Good Beer Week just around the corner May 18-26

Oregon has one of the most highly developed craft beer cultures in the world. This small US state of 7m people has 120 breweries in 59 cities. In the largest city, Portland, there are 51 breweries, more than any other city in the world.

Our Good Beer Week events this year focus on this amazing beer state! Event dates are May 18-26.

Consider pouring fine Oregon craft beers and pairing them with a fine chocolate! In addition to tasting Mámor’s own Beer Chocolate (you also take away a Six-Pak), you will also try alcoholic, fruity and savoury chocolates to put your palate to the test. Only $59. Six glasses (60ml) of beer and 12 chocolate truffles. For more information, click here.

Here are the beers that we have assembled:

Rogue

Rogue Ales is an American craft brewery founded in 1988 located in Newport, Oregon.

Rogue Hazelnut Brown Nectar A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish. 14º PLATO 33 IBU 73.6 AA

Rogue Shakespeare Oatmeal Stout Ebony in color with a rich creamy head, earthy flavor and
a mellow, chocolate finish. Deeply roasted and creamy, with tantalizing bitterness; thick, smooth, and attractive; deeply satisfying.

Bridgeport

Oregon’s first craft brewer began in 1984 and now produces over 100 000 barrels a year. The Pacific Northwest is home to some of the world’s best hops.

Bridgeport IPA This award-winning IPA has a floral, citrusy aroma and full hop flavour with a subtle bitterness. It’s brewed with a blend of five hop varieties and the effervescence is the result of natural-conditioning. This creates a smooth, multilayered and assertive ale, admired for its fragrant citrus and floral aromas, robust flavour and crisp finish. BridgePort IPA pours smoothly in the glass, emitting its signature golden glow. This distinctive glow is created intentionally by only coarse-filtering it, which happens to also enhance the total aroma and flavour. ABV 5.5% | ORIGINAL GRAVITY 13.5 | IBUs 50

BridgePort Hop Czar is an Imperial IPA first introduced in 2008. A triple-hopped, bottle-conditioned, Imperial-style IPA that carries a deep malt background with bright citrus and floral notes paired with high hop bitterness. Hop Czar blends copious amounts of Nugget, Chinook, Cascade and Centennial hops.
ABV 7.5% | ORIGINAL GRAVITY 17.8 | IBUs 85

BridgePort Kingpin is a full-flavored red ale. Kingpin’s rye and caramel malts combine to create a unique flavour profile that’s triple-hopped at the kettle, hop jack, and cold conditioning tank for a bitter aroma and a special dry-hopped character. The extraordinary component of this ale is that the taster can actually perceive the unique flavour signature of malted rye. It comes through as do the dry hopped Liberty hops and rich red colour. Only a handful of examples of Imperial Red or Double Red exist, so this is an emerging style. ABV 7.5% | ORIGINAL GRAVITY 17 | IBUs 65

Hopworks

Hopworks IPA Organic hops find their way into the kettle, hop-back and dry-hop. This judicious use of the “brewer’s spice” creates rich and resinous flavours of citrus fruit and pine. Caramel malts bring balance to your beer. 6.6% ABV. 15 Degrees Plato OG. 75 IBU

Hopworks Deluxe Organic Ale American Strong Ale is a big beer with a trifecta of bold flavours. Fruitiness form hops and alcohol combine with rich caramel malt to create a robust ale with balance. DOA is a cult favourite.

153 Johnston St (between Hoddle and Wellington) Collingwood 3066 Google Places 03-9419-3869 (Office hours 9am-7pm) Includes six beer tastings and 12 chocolate truffles plus a Six-Pak of Beer Chocolates. Starting time: Anytime 5:30-9:00, your choice RESERVATION HERE.

Crocodile Menu for Australia Day Honoring Nellie Melba!

Posted on January 16, 2013 by hfrederick

Are you proud to be living in Australia? I am

Australia Day Nellie Melba Menu

New Gold room Nellie Melba I truly love where I live—Melbourne, the world’s most liveable city! Everyday I sing, “I left my heart in Melbourne!” Where I live – Collingwood/Fitzroy – is so multicultural and embraces newcomers with open arms. Fantastic!

So I am daring to thank Australia on its very special holiday by putting together a UNIQUE AUSTRALIA DAY MENU. We will be serving it Friday-Sunday January 25-27. My friend suggested using more typical meals – like Lamb. But I decided to go all the way and offering . . . Crocodile Burgers (they are delicious!) and other unique fusion foods. To honour something unique Melburnian, I have chose to celebrate the life of Dame Nellie Melba, Australia’s sensational operatic soprano, with other “Melba” recipes. See the amazing menu above.

Simply go to the reservation page to ensure your spot for this delectable and delightful event. There will also be music and film of the Grande Dame.

Grand Celebration of our new premises on July 6

Posted on June 23, 2012 by hfrederick

Come celebrate our successes!
Invitation to Mamor Szalon Grand Opening Dahlings far and wide! Your support has been enormous over the past two years–so much so that we have had to triple our floor plan! Please join us in some free bubbly and chocolates at the Grand Celebration of our new larger Mámor Chocolates & High Tea Szalón. (We are open already for both rooms, 40 seated, 60 persons standing.) REGISTER HERE

Chocdiva Dr Hanna Frederick and her husband Dr Howard invite you to celebrate our second year with the inauguration of our new and larger premises in Collingwood (Melbourne). Let the bubbly flow and the good times roll on July 6 starting at 6pm. Only registrants on the list will be admitted to this complimentary event.

The new Mámor event centre was designed by Lori and Peter Dietze of TDCreative in Richmond, who service major Australian companies in a variety of visual communications. Together we are entering our fantastic new premises in the annual Eat-Drink-Design Awards, a unique forum for architects, designers and clients to present their best new projects. We believe we will win the Best Cafe or Tea House Design category in October of this year.

The new “Gold Room” is visually stunning. Entering it transports you back to a lavishly furnished marbled and gold Old Europe. Our artisan chocolates and imperial high tea service guide you from savouries to sweets and on to ecstasy, or Mámor in Hungarian.

Our European High Teas are served in the Austro-Hungarian tradition of Vienna and Budapest and are offered throughout the year in our Collingwood shop by appointment, including Sundays.

Mamor Szalon Interior When you step into our baroque Chocolate & High Tea Szalón, you notice the antique walnut glass-doored cupboards betopped with marble counters, on which sit trays of our signature chocolate truffles. The Szalón in Collingwood/Melbourne is lavishly furnished and upholstered with antique chairs and divans, chandeliers bespeckled of crystals, plush velvet pillows, silver accessories sparkling to the glint, and traditional cutlery and crockery. Tea settings are antique and imperial, with gold and silver, and with rich tablecloths whose raised patterns invite the fingers to caress. Our shop window is always decorated with seasonal motifs and sometimes outlandish art.

LAST FRIDAY Beer & Chocolate Pairing back by popular demand

Posted on June 3, 2012 by hfrederick

Menu Back by popular demand on the Last Friday of each month! See the amazing menu. We introduced this event during Good Beer Week 2012 and it proved so popular that we are re-introducing it on the Last Friday of each month. Together with guest experts, Chocdiva Dr Hanna and her partner Dr Howard of Mámor Chocolates & High Tea Szalón in Collingwood lead this Intimate Beer and Chocolate Pairing event. See our Blog about the Sweet Dance between Beer and ChocolateGuests will count six beer tastings and 12 chocolates. MORE ABOUT THIS EVENT | REGISTER NOW

How to Hold an Intimate Beer & Chocolate Pairing !

Posted on May 18, 2012 by hfrederick

Intimate Beer & Chocolate Pairing a Success!

For eight nights during Good Beer Week 2012, we poured only Victorian craft beers and paired them with fine Mamor chocolates. See the menu here. Each guest was served six tasting glasses of selected Victorian beers to match twelve different chocolates truffles (and palette-cleansing Hungarian potato scones). Many people used the special Tasting Card to record their impressions. Everyone left with a Six-Pack of Mámor’s Mountain Goat Hightail Beer Chocolates.

Good Beer Week at Mamor

Tasting card filled out by guest

Beer and Chocolate Line Dancing: The Sweet Art of Matchmaking

Posted on May 8, 2012 by hfrederick

by Paul Blomfield, Paul Blomfield Consulting, Auckland New Zealand

Like human beings, chocolate and beer are both incredibly complex individuals, and pairing their flavour profiles is like the personal ad recently spotted in a cuisine magazine.

From rainforest treasure to luscious goddess, what we call “chocolate” is an equatorial transplant who grows best in tropical rainforests. She is a gorgeous beauty with red, yellow or brown skin and a sweet nutty interior. With the proper treatment, she takes on a delectable loveliness that enchants everyone she meets.

Meanwhile, her viticultural suitors are a motley crew. Some are blokey but like to give you an honest, fresh, clean impression. Others are pouty and tart, or overweight and intense. A few are so handsome that their taste and scent are permanently etched on your senses. Their loving tenderness is an object of adoration.

Matching Chocolate and Beer can be intriguing and satisfying or it can be a disappointing traipse down Disenchantment Street.

Melbourne’s Choc Diva Dr Hanna Frederick of Mámor Chocolates in Collingwood, a food chemist by training, has always been a keen observer of how people pair up. So it was natural that her artisan chocolate company would continue her interest in matchmaking.

Hanna learned the Dark Art of Chocolate Making in her native Hungary, but as her life took her through Australia, she became familiar with social dances such as line dancing and square dancing that help promote new relationships and romances.

Her idea was to put our Victorian beers up against the equatorial passion of cacao in a new form of South Pacific social dance.

Teaming up with Mountain Goat Brewery in Richmond, Melbourne, Mámor Chocolates designed an experience in requited and unrequited love to please participants at Good Beer Week.

Mámor developed the Chocolate and Beer Pairing Guidelines that match personality elements of beer and chocolate, such as nuttiness or fruitiness, just like a matchmaker would match a love couple. The team has selected twelve chocolate bride and six Victorian beer groom candidates based on known personality profiles, but then decided to depart from some of the dictums with surprising and enlightening results.

Participants receive a Chocolate Flavour Wheel specially developed by Mámor Chocolates that divides taste and aroma into vegetable, flowery, fruity, roasted, nutty, spicy main categories and many subcategories. Beer tasters will be familiar with these flavour wheels.

A Tasting Card and golf pencil allows participants to enter their best estimates of flavours and then to draw arrows between the promising matches. Crisp apple slices between courses clear the palette. Finally, a Tasting Notes card with all the “answers” is distributed at the end of the party.

The overall lesson of this sexy Line Dance is that chocolate and beer have complex personalities and that the Art of Matchmaking can have surprising and unexpected turns. The chocolate brides and beer grooms can be paired in ways that show off the best and most interesting aspects of each. Or they can clash and explode in an instant. A few simple guidelines are essential, but in the excitement of the dance floor anything can happen. The counsel of a well-versed chocolatier and a knowledgeable beer expert can be helpful but the experimentation of the delicate personalities on the dance floor is what this social is all about.

Mámor’s Mountain Goat™ Hightail Chocolate Beer Truffles

Posted on May 5, 2012 by hfrederick

Mámor has finally uncovered the secret of how to coax malt to compete . . . and win . . . against dark chocolate.

The result is pure harmony! It’s Mámor’s Mountain Goat Hightail™ Beer Truffle.

“We have tried beers from all over the world, but we found the perfect one here in our own backyard in Melbourne,” says Melbourne’s Choc Diva Dr Hanna Frederick. The new dark chocolate truffle is being rolled out for Good Beer Week 12-29 May in Melbourne

Mountain Goat Hightail™ is an English-inspired Amber Ale, light copper to light brown in colour, with a balance of caramel and malty flavours.

Hanna, a trained food chemist, found a trick that allows the floral components of the 71% Dark Belgian Callebaut chocolate to come through to match the strong hoppy and malty notes.

The Hightail Chocolate Truffle has its own nose too. You can smell a mixture of toffee and fruit aromas with a lovely aromatic lift. Burnt phenolic even nicotine characters with fresh slightly sweet flavours.

The Sound and Taste of Mozart

Posted on April 26, 2012 by hfrederick

Australia’s most innovative chocolate couturier does it again.
From April through to November, Melbourne music lovers will be able to get both the sound and the taste of Mozart, with the creation of a new chocolate sensation: M’OzArt Truffles.
Created by renowned chocolate innovator and food scientist Hanna Frederick, M’OzArt Truffles will bring the spirit of Mozart to the Melba Hall, University of Melbourne as The Melbourne Musicians present a series of performances within their 38th Concert Season; “Mozart Plus”. Performances will include Austrian-born maestro Frank U. Pam, as well as several overseas artists from the U.S.A and Austria itself.
Hungary-Austrian-born, Hanna Frederick of Mámor Chocolates & High Tea Szalón just couldn’t resist the opportunity to create something sensational for the event; a combination of her Hungary-Austrian heritage and tradition, and two years’ worth of Australian experience. And she has donated the M’OzArt Truffles so all proceedings go directly to the Melbourne Musicians. The great music of Mozart can be enjoyed by all.
The M’OzArt Truffles are a graceful fusion of Austrian passion with local Australian flavour. Each truffle contains hazelnut-, pistachio- and almond marzipans, combined with the Aussie twist of macadamia nut marzipan, Mildura oranges, and Queensland ginger. The result is a both smooth and brightly sweet mix of chocolaty and fruity goodness that dances on one’s palate like a romantic couple to the Mozart’s music. It is a must-have for music lovers; two works of two brilliant artists, to be enjoyed at the same time.
As such, Hanna’s experimentation of European and Australian flavours does not end with Mozart Plus. Old European flavours such as plum Slivovitz, and marzipan orange are already developed, as well as down-under blends like feijoa lemon myrtle, and pineapple flambé.
And like Hanna, the Melbourne Musicians will continue to bring more brilliant works to Australia, with many more incredible pieces from other famous musicians, all year round.
Mámor’s M’OzArt Truffles are available for purchase at their Collingwood shop, (153 Johnston Str, Collingwood, VIC 3066) after their debut at the 29 April Mozart concert. For more information on the Melbourne Musicians, their performance times and up-and-coming dates, get onto their website at www.melbournemusicians.com
For further information, please contact:
Dr Hanna Frederick
Mámor Chocolates & High Tea Szalón
153 Johnston Street, Collingwood (Melbourne), VIC 3066 Australia
T: 03-9419-3869, M: 0435-622-446, email: This email address is being protected from spambots. You need JavaScript enabled to view it.
www.mamorchocolates.com

Chocolate Making Experience at Mámor

Posted on March 28, 2012 by hfrederick

Chocolate Making Experience Come and enjoy this workshop which includes Tea & Coffee with Chocolate Diva Dr Hanna Frederick. Perfect as an add-on to your High Tea or Hens Party. Takes you through the art of hand-rolled fresh truffles to moulding your own homemade flavoured ganache inside chocolate shells made by you. Spend the final part of the class eating your own truffles or packaging them up to take home and show off your creative labors! You will take home lots of chocolate! see the video Cost = $200 (setup) plus $25 per person. Minimum four persons.

Easter as I remember it

Posted on March 23, 2012 by hfrederick

Dahlings, Did you know that in Central Europe, where I am from, we celebrated the Christian tradition with a Pagan twist?

In my childhood in Hungary, we held a fertility rite with Easter eggs and with boys sprinkling water or perfume on the heads of girls. But looking like Twiggy at age 16, no boys every sprayed me. So my brother had to pour lots of perfume on my hair so I would smell convincing enough the next day at school!

Easter Bunny Army Our tradition was to paint red hardboiled eggs with folk designs on them. Have a look at this beautiful red and gold handpainted eggs, made by Hungarian artist Marika Ujvary.

You can buy these fragile jewels for $12 each at our Collingwood shop. We also have handmade Easter egg and bunny chocolates in baskets, buckets or cello bags.

Easter eggs Here you can see our Army of Bunnies, but one of them is kissing another. Don’t Tell, as the Americans say. You will also find our painted eggs and chocolate eggs filled with just what you choose.