National Geographic Travel Magazine - September 2006.
National Geographic features Practical Gourmet's chocolates as a favorite Oregon export, while its staff raves about the "creatively conceived" truffles with accents of wine (Pinot Noir) and rum; and the Dark Chocolate Butter Toffee..."substantial enough to fill your mouth with crunchy, creamy goodness in one bite."
Business owner Carrie Wong...(enjoys) success at the 2005 Chocolate Fantasy Competition staged in Corvallis. More...
My Oregon Story: The Oregon Gourmet.
Governor Kulongoski's Brand Oregon Marketing Website - May 2004. I started Practical Gourmet and a unique line of chocolates, Extreme Chocolates, in January 2002. Being an Oregon dreamer, I plan to continue designing, creating, and marketing superior Oregon pastry confections and chocolate creations. Click on the link above to read about My Oregon Story.
...In creating her rich treats, Wong uses only the best ingredients, using no preservatives or wax. She buys imported French and German chocolates, focusing mostly on the powerful dark chocolates. 'I use fresh, 100 percent heavy cream and real butter,' she says. 'If it says rum, it is dark Jamaican rum, not flavoring, not a facsimile. It's the real thing.'
...The taste buds respond with delight. A sample of the extreme version of her Chili-Head Chocolate Pyramids was a sensory awakening, a journey unlike the usual chocolate experience.Wong uses seven dried chilies and imported chocolate in this creation. One of the chilies is powdered habanero, the world's hottest chili. The chocolate is dark, rich and mysterious, melting to a creamy mix in the mouth that suddenly is set afire and soothed all at once by the marriage of the chocolate truffle center, the dark chocolate coating and the chilies. In the end, the heat is eased by the sweet chocolate, leaving the lips and tongue tingling.
...Wong swears by using the finest ingredients and locally grown products when possible. 'If you're going to eat dessert with all those calories, you should at least be eating something good...
With the recession, businesses may not be able to give their employees raises and bonuses. But for $100 or less, they could show their employees their appreciation with monthly desserts.
