One of the benefits of running Chocolate Connoisseur – okay, the absolutely best benefit of running Chocolate Connoisseur – is receiving samples in the mail. Last month, however, we received the sample to end all samples – two giant packs of chocolate brownies and a few bonus brownies-on-a-stick (think extreme cake pops) included for good measure. It was, most certainly, one of those “thank god I’m a chocolate connoisseur” moments.
This treasure of treats came our way from Mark Treaster, a retired pastry chef who worked in five diamond hotels and country clubs. Those years of specialized experience obviously helped prepare him for this current foray into crafting unique, elite brownies, with quite the surprise in store for one who takes a first bite before learning the hook – Mark’s brownies are made with no butter or oils.
I felt hesitant, however, to take that first bite, as a major mishap at the Post Office prevented the brownies on-time arrival here in the sweltering Phoenix heat, despite Mark shipping the package overnight from Burbank, CA. The cold packs were no longer cold, and I feared Mark’s shipment had spoiled due to the extra day in transit – a post office glitch. Instead, I think Mark can officially count the aforementioned lack of butter or oils to an extra, natural shelf life booster, a nice bonus.
As I opened the first package, Dark Chocolate brownies with medium-sized chocolate chunks on the inside, and prepped for that first bite, I expected a melted, chocolate mess. Although they were no longer cold, the brownies looked completely intact, so I opened the sealed sleeve and prepared for the spoiled-tasting worst. A split-second later, my concern melted away in dark chocolate deliciousness. Then came the big question – how did Mark make these taste so great, with such perfect texture, without any butter or oil? They looked as good as they tasted too, accentuated with a silky ganache topping that included small pieces of semi-sweet chocolate.
That night I found myself at one of Arizona’s many golf clubs, brownies in tow after picking them up at the post office, and before cracking open the 2nd batch Mark sent over, I decided to share the initial bounty with several chocolate lovers in attendance. Turned out to be a great idea, and the best part of the experience? Watching the looks on people’s faces as each first bite registered. Absolutely delicious.
The overwhelmingly positive response of course sealed the fate of the 2nd batch as well, as everyone wanted to taste the other brownie variety Mark included in his more than generous shipment – White Chocolate Apricot Oreo Brownies. Despite the slight markdown for using Oreos instead of a higher quality sandwich cookie, Treaster’s 2nd act still performed amazingly well. These brownies were rich, even moreso than the dark chocolate batch, with multiple flavors and textures, incorporating the delectable taste of smooth white chocolate with oreo pieces and an appetizing hint of apricot.
They elicited the same reaction as the first batch as well, and every taster responded with the same thumbs up as for the previous batch. Even before unpacking the brownie-on-a-stick bonus, I knew Treaster had an absolute winner on his hands. Nearly every single person who tasted one of Mark’s brownies had the same response – “These are amazing, how the heck is there no butter in here?!”
More than generous in size, the shipment still demanded a little bit of Chocolate Connoisseur caution on my part. As I reached the final chocolate treasure, I kept the majority of those easy eats to myself. Come on, you don’t hand out cake pops (brownies-on-a-stick) to just anyone! Truth be told, there were only four or five, and I decided to pass only one on to a golf club patron.
This time, however, I tested a completely different market, giving the pop to a young birthday girl celebrating with her family that night. I checked back in later to see if she enjoyed the brownie-on-a-stick, and the child’s enthusiastic smile and rapid nod supplied the final kudos for Mark’s amazing creations – these brownies were an unequivocal hit, and across three generations no less. The brownies-on-a-stick also proved to be my favorite, a truffle-like center on the inside wrapped in a chocolate-covered brownie that simply melts in your mouth.
My final verdict? A tip of the hat to Mark Treaster for crafting a delicious, distinctive, and delectable brownie concept, without the usual suspects of butter or oil – a unique trait that will likely make the dessert appeal to more health-conscious consumers, in addition to the less-discerning market.
Mark Treaster is currently shopping his brownie line to potential buyers, hoping to either find a suitor who will create a franchise offering, or to sell the concept to a company that can deliver his brownies to the world. Chocolate Connoisseur wishes him the best of luck, and I truly hope he succeeds… because I can’t wait to taste what’s next!
Thanks for thinking of us and sending over the samples, Mark. You’ve got a surefire winner on your hands.
