Clockwise from the top: Champagne glass - Edis' Chocolates; Red Globe - Roscar Country Truffles; Fat Turkey Chocolate Hearts & Kisses; Red Vase - Baby Cakes Truffles; Wine glass in center - Cameo Chocolates Credit: Photo by John Anderson

Fat Turkey Chocolate Co.

1300 S. Pleasant Valley #178, 637-0479
www.fatturkeychocolate.com

Fat Turkey Chocolate Co. (so named for owner Jennifer Flood’s propensity for doodling fat turkeys) was founded in 2001 by Jennifer and her mother, Kathy Holberg. Now Jennifer and her spouse, chef Steven Flood, run both Fat Turkey and the annual Austin Chocolate Festival (see p.51). The Floods concoct their fine chocolates using only Belgian chocolate, premium liquor, fine liqueurs, Texas wines, fresh cream, and premium spices. The chocolatiers recommend enjoying their products fresh, because they contain no preservatives or added sugar.

In addition to the extensive year-round array of chocolate truffles and other treats, Fat Tur­key is offering a variety of special products for Valentine’s Day, including a charming I Love You Breakaway Bar in molded dark chocolate ($15), molded smoldering Hot Lips filled with habanero ganache ($12 for four), a heart-shaped chocolate box containing six truffles wrapped with a chocolate ribbon ($20), their bestselling Nutty Chocolate Caramel Corn laced with tiny pink and white chocolate hearts ($8), and the extra-special rose-shaped chocolate truffles filled with a choice of flavored ganaches, presented in a red chocolate box ($35). They also offer two Valentine’s truffle assortments in heart-shaped boxes: 1 pound in traditional red and gold ($55) or half-pounds for $35.

Fat Turkey Chocolates are available online and at Flora & Fauna, 904 W. 12th Ste. B; Cissi’s Market, 1400 S. Congress; Therapy Clothing, 1113 S. Congress; Viva Day Spa, 1811 W. 35th; and Cups & Cones, Steiner Ranch, 2900 N. Quinlan Park Rd. #290.
– MM.P.

This article appears in February 8 • 2008.

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Kate Thornberry worked in renowned Austin restaurants for 30 years while pursuing a reasonably successful career in music. She began contributing to the Chronicle in 1988 and became a regular contributor to the food section in 2006.

MM Pack is a food writer/historian and private chef who divides her time between Austin and San Francisco. A regular contributor to The Austin Chronicle and Edible Austin, she’s been published in Gastronomica, The San Francisco Chronicle, Oxford Encyclopedia of Food & Drink in America, Nation’s Restaurant News, Scribner's Encyclopedia of Food and Culture, The Dictionary of Culinary Biography, and Southern Foodways Alliance’s Cornbread Nation 1.

Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.