Page 13 - Boca ViewPointe - February '23

February 2023 Viewpointe, Page 13
Chocolate In Delray—The Real Deal

By William A. Gralnick Whitman’s Sampler. It was on a table placed out of my One is a police code that indicates officers will be dealing
amputee grandmother’s sight line. Of course, when she with a “crazy” person. Since the staff and clientele think
They say there are got up to get herself a piece, the jig was up, and she the chocolate produced is crazy good, they put it in the
two things you should slapped me silly. It would take more than that to separate name. There is a double meaning. The owner is crazy for
never watch being made: me from my love. Van Halen. Those numbers are from a Van Halen album.
sausage and laws. Thanks 5150 on N. Federal in Delray, is the Little Chocolate It is hard to fathom how far the cacao bean is
to the Adventurer’s club Engine That Could. Ten people do everything that from chocolate. The bean’s tastes, which are different
outing to a Delray chocolate factory that for publication follows. Cacao beans mostly come from 100 miles north depending on their origin, are uniformly awful. Even
reasons will go nameless, I can tell you that chocolate and south of the Equator. Walking through the “factory,” after the first step that produces the cocoa bean is
doesn’t go on that list. Chocolate and I have a history. which is hardly big enough to bear that name, one sees nothing you’d want to chew on. Making chocolate is
A highly allergic boy, I was not allowed to eat it, bags of beans from Uganda, Peru, Ghana, Guinea, and labor-intensive. Some machines have to be tended to,
not because I was allergic to it but because allergists Madagascar, to name but a few. Walking through the and some just have to be watched. It isn’t until the very
thought it was an allergic trigger. It made the allergies storage facility is like taking a geography course. There end when the processes have produced what looks like
you did have worse. There I would sit in front of the are a few anomalies. India has a chocolate-growing region thick, yummy chocolate syrup that you’d want to dip your
TV, woefully sad, as I listened to Farfel the dog sing: that does not conform to the equation. finger in and have a taste. Of course, if you did that, the
“N*E*S*T*L*E*S… NESTLES MAKES THE VERY The entire place is a bit quirky and that starts with the batch would have to be ditched from contamination and
BEST…CHAWKLETTE.” I proved the doctors and name. 5150 is not the address nor is 5150 four random the possible loss of your dipping finger.
parents wrong. One day I ate half a box of the famed numbers. They are two keys to unlocking the mystery. Remembering that the bean comes from a plant, the
first machine separates the wheat from the chaff, so to
speak. The beans are dug up from the forest floor. There
Everyone deserves a doctor who they are large and small pieces of weeds, construction debris,

an occasional eyeglass case or such, the flotsam and
trust and like. One who listens and jetsam of the area that is home to the bean. The stuff
goes in the top of the machine and goes through several
takes their time to answer questions levels of decluttering before you have a workable, if awful
tasting, product. Then the bean, which is hard, and woody,
and address concerns. A doctor who is has to be crushed. That machine separates the usable part
of the bean from the unusable.
Another machine roasts them. The mantra is “slow and
available when you need them most. low.” They tumble in something that looks like a mini
cement mixer for, if memory serves, about four hours at

I provide proactive, preventive, wellness & sick care to about 400 degrees. A fascinating piece of this process
is how they test that there is uniformity to the cooking.
adult patients at my concierge medical practice. You don’t want to open the oven. That messes up the
temperature, which drops, and then has to rise again.
Not good. A “spoon” sticks into the front of the machine.
To discuss your health needs, and my care model, you Every so often, a worker pulls out the spoon and tests the
few beans sitting in it.
are invited to a complimentary meet and greet with At the end of the tour, one gets to choose a free bar of
me - by video, phone or, when the pandemic permits, chocolate and learns that the product is prized so highly
in-person at my practice. that the Ritz Carlton sells it, as do some high-end places,
some of which rebrand it under their own name. There
is, of course, a retail shop with a dizzying array of things
Please call 561.368.0191 to schedule your meet and chocolate. There is a generous amount of tasting the staff
greet with me. I look forward to meeting you. puts up with. You can eat almost a whole bar’s worth
just tasting samples. Oddly enough, my favorite was the
no-sugar bar sweetened with date sugar. It is absolutely
Steven E. Reznick, MD, FACP delish, though too sweet to be classified for diabetics.
Recognized as a “Best Doc”. Practicing in our community since 1979. Our tour guide’s favorite is the chocolate-covered sour
cherries. They are also my wife’s favorite.

In sum, it is a neat experience you can have not 25
7280 W. Palmetto Park Road | Suite 205N | Boca Raton | 33433 minutes from where you are reading this.
ww.BocaConciergeDoc.com At the end of the tour, I asked how the employees
didn’t end up weighing 900 pounds. The answer? Gym
memberships.
Ba da boom!

Columnist and author Bill Gralnick was born and
raised in Brooklyn, NY. He is writing a three-part
humorous memoir. The first is “The War of the Itchy
Balls and Other Tales from Brooklyn.” Just published
is the sequel, “George Washington Didn’t Sleep Here.”
Both are available on Amazon. You can find his writing
at https://www.williamgralnickauthor.com. 

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