Biagio Abbatiello and William Knight opened Biagio Fine Chocolate on Dec. 21, 2006, in D.C. As they approach their store’s year anniversary, The Examiner caught up with Abbatiello to talk about gourmet chocolate.
Where do your chocolates come from?
From around the world. Ninety percent of our filled chocolates come from local artisans: Artisan Confections in Arlington, Christopher’s Confections in Alexandria, J Chocolatier on Capitol Hill and Wanders Chocolaterie in Manassas. They are all relatively new on the scene.
Is there any particular reason for D.C.’s recent chocolate invasion?
I think everyone thought D.C. was underserved in the chocolate market. Everyone from D.C. travels, so people may have been meeting their chocolate needs elsewhere, or through the Internet.
What’s special about chocolate?
It is one of the few gourmet foods that is really truly affordable to everyone. The best wine in the world can be $50,000. The best balsamic vinaigrette can be $2,000 per liter. But everyone can afford to eat the best chocolate and cheese. The best chocolate bars can be $10 to $15.
What’s your favorite chocolate of the moment?
One favorite of mine is Claudio Corallo. … He has a bar called Brut Sao Tome. … He’s making exquisite chocolate.
What is the best way to eat chocolate?
Use all five senses. Look at it and make sure it’s shiny. Smell it to make sure it smells like chocolate. Break it — it should make a nice clean snap sound. Taste a thumbnail-sized piece. Bite it a few times and let it melt on your tongue. Concentrate on the subtle flavors: spicy, floral, fruity, wood-like, tobacco hints, licorice notes. … Chocolate has over 400 possible aromas.
