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An Invitation to Become a Charter Subscriber to CHOCOLATIER
The Magazine for Gourmet Chocolate Lovers.

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CHOCOLATIER The Magazine for Gourmet Chocolate Lovers.

A Sample Recipe Card and Charter Subscription Offer are enclosed

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A Preview of the Distinctive, Unique, Luscious, Irresistable New Magazine for Chocolate Lovers...

...and an Invitation to Become a Charter Subscriber.

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Here's a mouth-watering sample of the kind of excitement you'll find in every issue of Chocolatier.

* An Exclusive Profile Of Dilletante -- One of the fastest growing domestic chocolate companies in the gourmet chocolate market.

* A Dieter's Dilemma in a World of Chocolate -- With the Incredible, edible chocolate diet.

*Chocolate Review -- Highlights the best in chocolate cooking with sample recipes from the experts.

* Travels with Chocolatier -- Takes you to Perugia, Italy to visit the famous home of Perugina chocloates.

* Chocolate Potpourri -- Edible and incredible chocolate gift items.

* Chocolatier Cooking Class -- A step-by-step lesson in cooking with chocolate, premiering with Martin Johner, the renowned chocolate chef.

* The Business of Chocolate -- Profiles leading chocolage manufactureres and their formulas for success.

* A Morning with James Beard -- The Dean of American Cuisine shares his chocolate memories and a favorite recipe.

Filled with Entertaining Features, Articles by Renowned Food Writers and Chocolate Lovers, Recipes and Menus, Gifts and Surprises

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Filled with Magnificent Color Photographs

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CHOCOLATIER PREMIERE ISSUE Vol. 1 NO. 1

FEATURES

46
A MORNING WITH
JAMES ANDREWS BEARD

52
AN ANECDOTAL HISTORY
OF CHOCOLATE

55
CHOCOLATIER'S FAVORITES
THE BEST IN THE WEST

64
DILLETANTE:
AN EXCLUSIVE PROFILE
HOT NEW ENTRY IN THE
GOURMET CHOCLOATE MARKET

68
A DIETER'S DILEMMA
IN A WORLD OF CHOCOLATE

RECIPES

8
RECIPE SHOWCASE
LEADING CHEFS' RECIPES ON DISPLAY

30
A MENU FROM
SPAGO
WITH WOLFGANG PUCK

38
CHOCOLATIER COOKING CLASS
MARTIN JOHNER CREATES A
SPECTACULAR NEW DESSERT

42
CHOCOLATE POTABLES
A SWEETHEART
CELEBRATION

DEPARTMENTS

3
FROM THE EDITOR
A WORLD OF WELCOME

4
COMING UP

16
TRAVELS WITH
CHOCOLATIER
PERUGIA, ITALY'S SWEET CENTER

24
AN INSIDER'S VIEW
A CHOCOLATE MEMOIR

26
HEALTH UPDATE
CHOCOLATE IS GOOD FOOD

29
MAKING NEWS
HEADLINER: ROCKY MOUNTAIN
CHOCOLATE FACTORY

78
SPIRITED
SUGGESTIONS
DISCOVERING ARMAGNAC

80
THE BUSINESS
OF CHOCOLATE
VAN LEER, A FAMILY AFFAIR

84
CHOCOLATE POTPOURRI
EDIBLY, INEDIBLY YOURS

88
COOKBOOK REVIEW
BEST-EVER
CHOCOLATE COOKBOOKS

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Join the Epicures who Celebrate the Joys of Chocolate with Chocolatier The Magazine for Gourmet Chocolate Lovers

1 Accept a Charter Subscription
Starting with the First Regular Issue -- a True Collector's Item

Your subscription will start with the very first regular issue -- you'll be the envy of all your chocolate-loving friends who see your first issue on your coffee table, and you'll enhance your own enjoyment of chocolate a thousand times as you read about, dream about, enjoy the whold world of chocolate as never before.

2 Accept a Prestigious Money-Saving Membership in the Chocolatier Chocolate Lovers Club

When you subscribe to Chocolatier, you'll receive a CHOCOLATE LOVERS MEMBERSHIP CARD, which entitles you to purchase many of the delicacies advertised in each issue of Chocolatier at hearty discounts of 10% to 25%.

3 Receive a Free Copy of Chocolatier's Favorite Recipes

With your Chocolatier subscription, you'll receive a small, but valuable booklet of Chocolatier's Favorite Chocolate Recipes -- an exciting introduction to some of the most delicious chocolate recipes ever invented by the world's most gifted chefs.

(Sample Recipe Card with beautiful shot of finished cake)

Sample Recipe Card

ANDREA'S
FUDGE
CAKE

CHOCOLATIER prevailed upon Belltown Cafe in Seattle, Washington for this recipe and they graciously obliged. The following chocolate glaze is an optional topping for this fudgy chocolate cake.

Glaze
4 ounces semisweet or bittersweet chocolate
2 tablespoons unsalted butter, melted

1. Melt chocolate in top of double boiler over hot, not boiling water.

2. Whisk in melted butter

3. Pour glaze over cake.

12 ounces semisweet chocolate
5 tablespoons espresso or strong coffee
1 cup butter
2 cups sugar
6 egg yolks
1 cup flour
6 egg whites

1. Preheat oven to 350 degrees. Prepare 9-inch greased and floured spring form or removable bottom pan.

2. Melt semisweet chocolate and espresso in double boiler, then cool.

3. Cream together butter and sugar.

4. Add egg yolks -- one at a time -- to creamed mixture.

5. Add flour.

6. Beat egg whites until stiff.

7. Mix the chocolate into egg whites. Fold into butter/ egg / flour mixture.

8. Pour into prepared pan. Bke 60-70 minutes at 350 degrees. when done, the top will be crusty and cracked and the middle will still be slightly moist.

YIELD: 8 - 10 servings
DIFFICULTY: (icon of 1 candy kiss)
PREPARATION: 10 minutes

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Here's your once-in-a-lifetime chance to "Join the Club" and get a charter subscription to the unique new magazine for chocolate lovers, plus many discounts on all kinds of chocolage delights.

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PLUS...

You'll receive a FREE Chocolate Lovers REcipt Book, if you act promptly!

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CHOCOLATIER THE MAGAZINE FOR GOURMET CHOCOLATE LOVERS.

Charter Subscription Invitation to Chocolatier.

[ Place Acceptance Card Here ]

YES, Enter my subscription to Chocolatier for one year (4 quarterly issues) starting with the first regular issue, and mail me my FREE Chocolatier Club Membership Card, plus my free copy of the Chocolatier Favorite Recipes Booklet.

[// ] My check for $10 is enclosed
{// ] Bill me

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[// ] SPECIAL OFFER: SAVE $2! Take a two year subscription for $18 and enjoy 8 delicious issues of Chocolatier.

MONEY-BACK GUARANTEE:
If not delighted with your first issue, just let us know and your money will be promptly refunded. Please allow 6-8 weeks for delivery of your Premiere issue of Chocolatier.

Please return your charter subscription card in the pre-paid envelope provided.

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CHARTER SUBSCRIBER
PLEASE PROCESS QUICKLY!

TO: CHOCOLATIER
P.O. Box 1138
Norwalk, CT 06856

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