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Cacao Currency

Mar 14, 2016 12:55:10 PM


               It is common knowledge that Cacao bean, which is used to make chocolate, was once used as currency by the Maya and Aztecs. It was said that 10 beans could purchase a rabbit and 100 beans were needed to purchase a slave. It was used for all sorts of daily exchanges and continued to be used as late as the 19th century. But what does that mean in terms of what we consider “real” money today? How much is Cacao worth now?

               In 1555, it was decreed that one Spanish real was equal to 140 Cacao beans. Four reales later became a peseta, which is currently what the exchange rate puts up against the dollar. Just as you could once buy a lot for a quarter, a real was a good sum of money- especially in the 1500’s.

               As with many forms of currency, Cacao had trouble with people who would try to forge the beans out of clay or wood, passing them off as the genuine article. It was also not uncommon for forgers to take real beans and hollow them out (taking the delicious cacao inside) and filling the shell back up with mud, so it had the proper weight!

               Cacao is still used today as currency, in a way. It is bought and sold as a commodity, on the commodity market and is considered a very important commodity. The current price for Cacao on the Commodity Market is around $3,000.00 per metric tonne, which is how it is sold. With quantities like that, it brings new meaning to “go big or go home”!

               Could you imagine using Cacao as money? What about chocolate bars? It would be so tempting to eat the money instead of spend it!


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Posted in News By Jayson Knack

What is there to do on date night? Go to a movie? Go out to dinner? Walk the beach? How about doing something that is as romantic as it is unique? Chocolate pairing nights that go far beyond the classic 'Chocolate and Wine' can be found right here, in downtown!

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Posted in News By Isabella Knack

Title:The Secret World Of Chocolates Brought Closer to you

Chocolate lovers across the nation can get excited about the fact that now they can get to enjoy the finest of chocolates made with the purest of ingredients without having to leave their house. Our new chocolate online store at Dallmann Confections has made it easier for people who passionately love their chocolates to lay their hands our world-class creations. All you need to do is to log on the website and select from a variety of chocolates select the ones that speak to you and place the order. Your chocolates will be delivered to your doorstep, carefully packaged for you to savor them and have a real blast.

Dallmann Confections has been in the business of chocolate making since 1954. The chocolates handcrafted by our chocolatiers are not only delicious and mouthwatering but also fresh and made using only the finest ingredients. A whole new world of chocolates is awaiting ready to be savored and enjoyed by you and your loved ones.

Dallmann Confections has brought the secret and the amazing world of chocolates closer to you. Now is the time to order your most delicious creations from the world's most popular chocolate online store.

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Posted in News By Jayson Knack

Chocolate Tasting Room

May 29, 2015 1:46:28 PM

Dallmann Chocolate Tasting Room

Make your way up the historic spiral staircase and you'll be rewarded with the scents of rich dark chocolate, creamy smooth milk chocolates, and caramels wafting through the air -- you're at Dallmann Fine Chocolates' tasting room at Seaport Village. On thursday nights we pair our world class confections with beer, wine, champagne, scotch or cheese...just to name a few

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Posted in Events By Jayson Knack

Wine and Chocolate Delight!

Apr 15, 2014 7:51:47 AM

Chocolate and wine have such strong ties to one another. Both embody the mysterious and sensual side of food, with complex flavors and exotic origins. They also both require time and care in their preparation, with perfect timing and ingredients required, which leads to a veritably endless array of flavor outcomes.

                  In recent history, chocolate has certainly elevated itself to be talked about in the circles of ‘fine dining’ aficionados; with consideration to its location of origin and even the breed of cacao tree is comes from. The days of simple ‘milk chocolate’ and ‘dark chocolate’ have given way to single origin bars, truffles infused with exotic spices, and hot chocolates that go far beyond a ‘winter treat’.

Jake’s Wine Bar has been a local staple to the community, making fine wine and amazing food accessible to everyone. Nestled in Hillcrest, Jake’s is family owned and operated with a wonderful atmosphere and delicious foods which pair with cheese, fruit and now… chocolate.

                  Dallmann’s Fine Chocolate has recently been added to the menu to pair with five of their fine wines, which is sure to make wine and chocolate lovers especially happy! Now two great things can be found under one roof, even if Dallmann’s isn’t having a wine and chocolate night. Check them out and see what truffles they’ve chosen to pair with their wines. The selection may surprise you!  

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Posted in News By Isabella Valencia

While looking up the history of this celebration of all things Irish and Green, I found it summed up quite nicely on Every year on March 17, the Irish and the Irish-at-heart across the globe observe St. Patrick’s Day. What began as a religious feast day for the patron saint of Ireland has become an international festival celebrating Irish culture with parades, dancing, special foods and a whole lot of green.


            There are hundreds, if not thousands of sites and books devoted to this interesting holiday, so we won’t bore you with the details. However, there is a little something Dallmann Fine Chocolate has to bring a new dimension to this day of celebration; our Beer and Chocolate collection. Featuring beers from mainly San Diego, it’s a local combination which will have you seeing shamrocks!


            The flavors inside this collection are some our deepest, able to pair and contrast with the hops in the local beers. Our award winning Fleur de Sels (Sea Salt Caramels) are right at home, paired with San Diego’s own Stone IPA.


                  Here is what Stone Brewing Co. has to say about its own award winning brew: By definition, an India Pale Ale is hoppier and higher in alcohol than its little brother, pale ale-and we deliver in spades. Now one of the most well respected and best-selling IPAs in the country, this golden beauty explodes with citrusy flavor and hop aromas, all perfectly balanced by a subtle malt character. This crisp, extra hoppy brew is hugely refreshing on a hot day, but will always deliver no matter when you choose to drink it.


                  For the adventurous, our Beer and Chocolate collection have two Bacon and Smoked Applewood Salt truffles. They pair with Ballast Point, Abandon Ship. The two are harmonious because of the shared smoky qualities, making a unique, rich experience which is very different from the hoppy Stone IPA.


                    Ballast Point has a few words to say on their Beer, Abandon Ship: Inspired by the Rauch Bier’s of Bamberg Germany, Abandon Ship Smoked Lager contains German Malted Barley smoked over Beechwood and fermented cold with lager yeast. Imagine a Märzen/Oktoberfest-style base beer with a sweet, smoky aroma and flavor. Deep amber hues and low bitterness help the non-smoked crystal malts compliment, not contrast, the smoky/savory taste of this.


                  Our Caramel Latte is a surprisingly rich and deep flavor, harmoniously creamy and sweet, without being overpowering. We like to pair it with Alesmith Speedway Stout, so that you can enjoy that coffee flavor and aroma to the fullest.


                  Speedway Stout is a Dark beer and very unique. Here is a little bit about its attributes, coined from the brewery itself: Jet Black, with an off-white head. Starts with a strong coffee and dark chocolate sensation, then fades to a multitude of toasty, roasty and caramel malt flavors. Clean and crisp, full- bodied. Warmth from the high alcohol content lightens up the feel. You won't fool your taste buds - this beer is HUGE!


                  Vanilla Bourbon is our last flavor and one of the most delicate in this box of delicious surprises, and it goes with the lone non-San Diego beer in the pairing selections, Allagash Curieux. Hailing from Maine, Allagash Curieux is a very light and delicate beer. Those who have tried it tend to like it for its subtle flavors and easy drinkability.


                  Allagash describes its beer as follows: Allagash Curieux was our first foray into barrel aging. Curieux is made by aging our Tripel Ale in Jim Beam bourbon barrels for eight weeks in our cold cellars. The aged beer is then blended back with a portion of fresh Tripel. The resulting beer is soft with coconut and vanilla notes, with hints of bourbon.


                  This St. Patrick’s day, add some flair to your usual green beer reveling with delicious chocolate and sweet beer pairings. Totally unique and fun, this flavor adventure will have you the talk of the neighborhood for years to come. 

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Posted in News By Isabella Valencia

Caramel Sauce

Feb 15, 2014 9:52:00 AM


Caramel is a magical food. It has such simple ingredients and yet is one of the towering pillars of confectionary prowess, making up some of our most beloved candies, cakes and chocolates. It can transform desserts as a sauce or stand alone as a chewy delight, which is not unlike its favorite friend, chocolate.

Caramel is its most basic form has two ingredients- sugar and heat, and the second “ingredient” is more the method of cooking than an actually addition. Some recipes for caramel call for water as well, but even then… it’s a simple recipe that takes practice to perfect. Thankfully, sugar is a fairly inexpensive ingredient.

The science behind caramel is surprisingly complicated, despite the minimal ingredients. In laymen’s terms, heat melts the crystalline bonds of sugar, creating a liquid. But… in technical terms, there are almost a dozen major chemical reactions that occur when sugar turns to caramel, including: an equilibration of anomeric and ring forms, sucrose inversion to fructose and glucose, condensation reactions, intramolecular bonding, isomerization of aldoses and ketoses, dehydration reactions, fragmentation reactions, and unsaturated polymer formations. But enough about that… let’s talk about the sweeter aspects of caramel!

At Dallmann’s Fine Chocolates, we use caramel in a wide variety of ways. If you’ve shopped with us before, then you’re probably well acquainted with our best-selling Fleur de Sel (Sea Sale Caramel), which our chocolatier makes from scratch in our own kitchen. But there are several other caramel selections you may not have tried yet!

The Spicy Passion truffle combines passion fruit and togarashi for a taste that has been likened to fireworks in your mouth; a little spicy, a little sweet, unique and delicious. Another flavor is our Rosewater Caramel, which has the delicate floral notes of rose with the smooth sweetness of caramel and dark chocolate.

The latest additions to our caramel family are our trio of dessert sauces! We have a Fleur de Sel, Lavender and Sea Salt, and Passion fruit! Each is a unique sauce that has a wide variety of uses, including the usual- ice cream and fruit toppings, to more adventurous ideas like incorporation into cakes, pies, frosting, and even in your coffee! The possibilities are endless, and each new flavor combination is an adventure for your taste buds. Hot or cold, as a sauce or as a dessert by itself, caramel is amazing!

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Posted in News By Isabella Valencia

Happy Birthday Mozart

Jan 21, 2014 8:19:48 AM

Happy Birthday Mozart!


Whether you like classical music or not, you’ve probably heard of Wolfgang Amadeus Mozart. Born on January 27, 1756 in Salzburg, Austria, he has a historical and musical legacy that is rivaled by few others. Even if you aren’t into the history, his music continues to find its place in contemporary society, with numerous books, documentaries, and even tribute music and remixes. He was the subject of the 1984, multiple award winning, movie (aptly named) Amadeus, and subsequently the focus of the 1985, chart topping hit “Rock me Amadeus” by the Austrian band, Falco.


Music, books, and movies aren’t the only arenas that has Mozart as a persistent lead subject. He also has a range of confections that bear his name and commemorate his music and travels. Two such confections which are closely related to one another are the “Mozart Travel Cake” and “Mozartkugel”. Both feature the flavors of pistachio marzipan and hazelnut, and are very tasty!


Mozartkugel is found all over Austria, though there are only a few companies which produce and sell it outside its native country. Dallmann is one of the companies which makes a traditional Mozartkugel here in the United States, and has them available in a variety of sizes.


Over the years there has been controversy over what makes a real Mozartkugel, and which companies are allowed to use the name. Mass produced Mozartkugels bear a red and gold wrapper and are almost always machine made and have one flat side. Blue and silver wrappers indicate Mozartkugels which are made with the original recipe. Dallmann is one of the few producers of this delicious confection that uses the original recipe and has them for sale locally in San Diego. We can also ship them from our website.


During January, there will be limited Mozartkugel tastings available at both our locations, so come in and try them out!


Mozart is considered to be a musical genius and enjoyed “rock star” status during his life. Despite this, his financial situation was precarious at best and when he died at the age of 35, December 5, 1791, he was nearly broke. However, his musical notoriety continued well into the nineteenth century and still endures today. Just pop Mozart into your Google search to find a cyber-adventure that spans everything from candy to couture clothing and more!

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Posted in News By Isabella Valencia

Darker and Darker Maracaibo 88%

Jan 4, 2014 8:48:02 AM


                  One of the constant comments we get from dark chocolate lovers that come to our stores is, “What’s the darkest you have?” The answer to which, until recently, was a deliciously respectable 72% that hailed from Ecuador.  But with more and more customers desiring even purer options, we decided to take the plunge with the latest addition from our kitchen, just in time for the New Year; the Maracaibo Dark Chocolate Bar.


                  Unlike our 72% dark chocolate bar from Ecuador, The Maracaibo Dark Chocolate Bar originates from Venezuela. We have two other bars from this region, the Maracaibo Classificado, which is a 60% dark chocolate, and another which is a 38% milk chocolate.


                  The Maracaibo is harvested in the Sur del Lago region of the country, and is made with beans from the Noble Cacao. Considered to be far less bitter and less acidic than its Arriba cousin from Ecuador, our 88% Maracaibo has an intense roasted flavor that is reminiscent of both coffee and black tea. This is what Felchlin, one of the leading chocolate distributors in the world, had to say about the 88% Cru Couverture, which is what we use to make this delicious new bar:


“The high percentage of cacao provides Maracaibo 88% with an intensive flavour experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavour rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.”


                  If you’re a dark chocolate fan and would like something new to tickle your taste buds, this bar should really be on your radar. It’s dark… really dark, but triumphs where many other dark chocolate bars have fallen short. Despite its lack of sugar and milk, the Maracaibo Dark Chocolate Bar is smooth, deep, and robust without being overtly bitter or acidic. A new favorite for some who have already tried it!

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Posted in News By Isabella Valencia

Peanut Butter and Jelly Bliss

Dec 18, 2013 8:28:16 PM

Peanut Butter and Jelly have been the best of friends for a long time, they complement one another. Most would argue that they just… belong together! The Peanut butter and jelly sandwich, affectionately nicknamed the ‘PB & J’, has a long standing history which dates back to the dawn of the 20th century. In 1901 it was first mentioned in print, and in the years following, were found together in military rations during WWII! Now, the pairing is firmly ingrained in American culture, with an average American eating an upwards of 2,500 PB & J sandwiches by the time they graduate high school.


But this pairing isn’t just for school lunches, and it isn’t the only two players in the band, either. Peanut butter and jelly have made the base for a wide assortment of trios which include such ingredients as bacon and even bananas! Perhaps the best trio for this power house pair, is chocolate.


Dallmann’s PB & J truffles are what happens when you have an already amazing duo, taken to the next level with a delicious coating of fine, dark chocolate. The flavor evokes nostalgia at first taste, of lunchtime with friends and afterschool projects. But as the chocolate breaks apart in your mouth, you realize this isn’t just a flavor for kids. The rich chocolate, combined with fresh preserves and creamy peanut butter, transcends the basic ‘PB & J’ combination, making this an exquisite flavor even the most discerning adults can enjoy.


Our PB & J truffles are currently available in two and five piece sleeves at our San Diego locations. Be sure to come down and revisit a favorite flavor from the past, and see how it’s transcended into the 21st century as a delicacy for all ages!

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Posted in News By Isabella Valencia

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