Looking for a delicious way to socialize this holiday season? Chocolate tasting parties have become as popular as wine parties, says Mike Ashamalla, founder of Tifa Chocolate, an internet marketplace for some of the world’s finest chocolates (www.tifachocolate.com). Tifa recently opened its first retail operation at the Topanga Mall in Woodland Hills, CA.

"You can actually acquire a taste for chocolate, especially dark chocolate," says Ashamalla. "One of the biggest misconceptions is that chocolate is chocolate, but when people ask me, ‘which is the best?’, I tell them "it’s the chocolate that’s best for you according to your taste buds. We’ve been so affected by chocolate disguised with sugar and paraffin wax that most people have never tasted the true flavor of chocolate."

A chocolate tasting party is designed to allow participants to enjoy sampling 8 to 10 different light and dark chocolates manufactured around the globe, including Russia, Belgium and Italy. Notes Ashamalla, "like wine, chocolate is influenced by where the cocoa beans were grown. The amount of cocoa content, cocoa butter and cocoa solids affects its flavor and smoothness."

To "reset" your taste buds between samplings of chocolate pieces, Ashamalla says that WATERMELON, STRAWBERRIES and FRUIT sorbets and sherbets all make excellent palate cleansers. "At a chocolate tasting party, it’s a very different approach to eating chocolate. It’s really the art of observing the look, listening to the sound as it breaks into pieces, feel it in your fingers and inhaling the aroma, lastly savoring the chocolate while it melts on your tongue."

Chocolate tasters will be pleased to know that the best quality dark chocolate has eight times the antioxidants of STRAWBERRIES and is even higher in antioxidants than RAISINS, BLUEBERRIES, KALE, SPINACH or RASPBERRIES.

Once your party guests have tasted pure chocolate bars, they can graduate to samplings of flavored chocolate, including ORANGE, GINGER, ALMOND, vanilla, coffee, green tea, CHILI and pepper.

"The French and Italians have always treated fine chocolate like wine, and now with the spread of chocolate tasting parties, Americans can too" says Ashamalla.

APPLES are among the best values in the fruit department this week, with choices ranging from FUJI and GRANNY SMITH to RED DELICIOUS and GALA. BARTLETT PEARS are in peak supply at moderate prices, with winter variety BOSC PEARS also increasing in volume.

California-grown STRAWBERRIES are in steady supply at reasonable prices. Use them to top shortcake with whipped cream or use stem-on as a beautiful plate garnish. BLACKBERRIES and RASPBERRIES are more premium priced due to lighter volume. Place in a baking dish, cover with water, sugar and butter and roast in the oven for 10-15 minutes. Serve warm over shortbread or pound cake.

Good supply continues on vine-ripened TOMATOES. Chop and blend with CUCUMBERS, RED and YELLOW BELL PEPPER, RED ONION, TOMATO juice, red wine vinegar, olive oil, salt and pepper to create a zesty gazpacho. Chill overnight to allow the flavors to meld.

California orchards are providing good volume on VALENCIA ORANGES, juicy and sweet. Squeeze fresh for a morning glass of OJ or use the juice as a marinade for chicken breast prior to baking.

RED SEEDLESS GRAPES from California growers are in plentiful supply, with prices moderate.

Fresh GINGER is a good cold fighter to have on hand. Pour hot boiling water over freshly grated GINGER in a mug and let steep and serve garnished with sliced LEMON.

Crisp, sweet ASIAN PEARS from California are decreasing in price.

HASS AVOCADOS are decreasing to economical price levels. Use them in Cobb Salad, omelettes or as hamburger topping.

BANANAS are in plentiful supply at reasonable prices.

RED and GREEN LEAF LETTUCES are among the most economically priced vegetable choices this week. Salad toppings in steady supply include JICAMA, GREEN ONIONS, RADISHES, CARROTS, CUCUMBERS and CELERY.

New crop ASPARAGUS is an excellent side dish choice, with prices decreasing. Serve dressed with chopped HAZELNUTS and olive oil or a LEMON-Y hollandaise.

Quality is excellent on RUSSET POTATOES for roasting or deep-frying. Other varieties in plentiful supply include YUKON GOLD, RED ROSE and WHITE ROSE POTATOES.

GREEN BELL PEPPERS are in plentiful supply at economical prices. Core and stuff with a blend of ground lean meat, bread crumbs, seasonings, chopped ZUCCHINI, ONIONS and TOMATOES and bake until tender.

BABY SPINACH is a good complement to seafood dishes such as red snapper, halibut and salmon. Steam and dress with roasted GARLIC and olive oil.

ROOT VEGETABLES are perfect for roasting, including TURNIPS, PARSNIPS and BEETS.

Good values continue on HARD SHELL SQUASH. Cook and dice your favorite variety and blend into risotto with Parmesan cheese, diced ONIONS and GARLIC, olive oil and fresh SAGE for a savory side dish.

ZUCCHINI and EGGPLANT continue to be good side dish values.

ORNAMENTAL CORN and GOURDS are in steady supply for Halloween party decorating. MUMS are among the best values in blooming potted plants. POM PONS, DAISIES, SUNFLOWERS and LILIES make dramatic autumn bouquets.

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