Hi! My name is Stephanie Zonis, and welcome to the November edition of "For Chocolate Lovers Only". Each month, you'll find recipes, tips, and recommendations for great chocolate specialties.

Chocolate Recommendation of the Month: Speaking as someone who could have invented the word "snack", it seems that I'm almost always in need of a little something to eat. Happy are the times when I discover a "little something" that's chocolate and worth eating, and among my newest discoveries are Splendido Biscotti & Bocciolo, specifically, the latter. Pronounced "BO-chee-o-lo" and sometimes referred to as "biscotti nuggets", they are just that--small nuggets of crunchy biscotti enrobed in a thick layer of chocolate that's bittersweet, but not too bittersweet. The combination of dark chocolate and slightly sweet, crunchy, biscotti results in a powerful lure scarcely to be resisted by mere mortals.

As November is the beginning of the holiday season, many people will be expecting company from now until the turn of the year. I'd think that these Splendido Bocciolo would be terrific as a nibble with coffee or tea or liqueurs after dinner, especially if you don't want a big dessert after a heavy meal. Alternatively, have a bowl or three handy for relatives who have to watch their favorite football teams in action, or bring a package with you to a holiday gathering. The bocciolo are available in bulk (by the pound), but they're also sold in 4, 8, or 12 ounce pretty packages, which means they are great for gifts and stocking stuffers. In addition, this company makes biscotti in flavors ranging from hazelnut chocolate chip to a more traditional almond orange. All of their products contain no preservatives, artificial colors, or artificial flavors. There is no website as of this writing, but you can call Splendido Biscotti & Bocciolo at 1-707-778-6399 or toll free at 1-888-778-6399, or e-mail them at sales@splendidobiscotti.com.

Upcoming Chocolate Event: It's been a tough year for too many people in New York City, so a little mental break might be in order. And I can think of no better distraction than the Fourth Annual Chocolate Show, to be held Thursday, November 15 through Sunday, November 18 in The Big Apple. This festival celebrating all things chocolate will be held at the Metropolitan Pavilion, at 125 West 18th Street between 6th and 7th Avenues. Over 30 brands of chocolate will be represented, with a nice mix of big names and smaller companies you'll enjoy getting to know better. The winner of Chocolatier magazine's "Rising Stars" contest will be present, too (nope, I'm not going to tell you who won; you'll have to go to the Show to find out!). Chocolate holiday gifts, many tastings, a cookbook store with author signings, and kids' activities are just some of what you'll find.

Even if you were insensible to everything listed above, you might want to attend the many demonstrations at the two culinary theaters. Nick Malgieri is coming this year, as are Francois Payard and Jacques Torres. Well-known pastry chefs doing demonstations will include Gina DePalma of Babbo, Bill Yosses of Citarella, Chris Broberg of Petrossian, Lincoln Carson of Olives NY, and Laurent Richard of La Caravelle. It's an incredible line-up!
For more information you can call (212) 865-6100 to receive a brochure. Click Here to purchase tickets online or receive more information. Note: there is a discount for tickets ordered online in advance.

In the wake of the events of September 11, a number of international exhibitors pulled out of the Show, and I'm sure no one blames them for doing so. The Show's organizers, however, refused to cancel or reschedule this event, an act that demonstrates courage and a refusal to cave in to those who would keep Americans cowed by fear. I cannot praise them sufficiently for this decision in this space, but I can tell you I'll be proud to attend the Fourth Annual Chocolate Show this year, and I hope you'll do the same.

Do you have a comment, question, or suggestion? I'd like your input into this column. You can reach me at: sdziadwm@nac.net. Thank you!