humidity on the rise

I am getting ready for 2 events in May, so I have been busy ordering more boxes, chocolate, etc.  I try to take care of all the admin business during the down time, but down time included spring break for my kids, which it rained most of.  I am learning to take care of all the little things ahead of time, because chocolate is very temperamental (no pun intended) add the unpredictable weather as I am sure I have mentioned, and it is a complete set up for disaster.  Unfortunately, trying to get alot of the small details done requires me to have things done in advance.  Things like determining which flavors I will be doing so I can do all the ingredient labels and inserts ahead of time.  I am not a very organized person, phew, I am so glad I got that off my chest.  I am spontaneous so while I may plan to make truffles with filberts in them, and write it all down and print it all out, I will inevitably wake up on the day I am making them and decide that I really can't stand the smell of filberts again.  Another thing about me, I tend to make things far more difficult than need be.  Instead of just making the filbert truffles, I rip up all the labels and decide to make truffles with peanuts.  How hard can that be?  Well, I then have to go get the peanuts, then realize that the truffle base is a different cacao percentage then I planned for, so I have to search through my chocolate stash for what I need, weigh it all out etc, half of my production day is now wasted!  I am learning though!  Keeping flavors somewhat seasonal is helpful, especially when there isn't much in season.

It has been a very wet week or so, it never fails that the weather throws me for a loop when I am setting up for production.  I am debating a dehumidifier,  a few extra fans and some way to keep all the sun out of my sun room (which is my chocolate work room).  I am trying to find ways to make the production run smoothly and efficiently, which I think is tougher in a home based business. I am not a gadget girl, I have been hand tempering for 4 years.  It is what I know, I have a system and it looks great.  Yes, it is time consuming and stressful.   For those of you who haven't been  my assistant, tempered chocolate is the outside coating, it should have a nice crisp snap and look gorgeous (basically).  To temper chocolate you have to melt it to a certain temperature range, then let it cool to another temperature range, then heat it back up, very gently to a 3 degree window.  When it its that window you are off and running, and you need to find a way to keep it in that window. Which for a long time required a heating pad, and constant running back and forth to the double boiler on the stove.  It falls under the making things more difficult than need be aspect of my life.  I felt that if I used a tempering machine that it was cheating somehow.  That I wouldn't be considered artisan if I used one.  After a few years of my husband and friends trying to convince me otherwise,  I have finally relented and purchased a small machine. There is a learning curve with everything and the first run was a nightmare, requiring phone calls and emails to the manufacturer, my chocolate provider, a chocolate scientist and a fellow chocolatier in Israel!  I am so thankful for all the help!  

I am still working on some new flavors.  The ones I introduced for Spring thus far are:

Sorrento:  I am happy that nearly everyone who tried it loved it as much as I do.  It is my new favorite.  I originally worked on a lemon-thyme combination, but it had a medicinal quality that I wasn't crazy about.  Whenever I smell lemons, or lemon blossoms I think about Sorrento, Italy; the lemon trees everywhere, the lemon pottery, limoncello!  It is my kind of place.

Gaudi: I never made it to Barcelona, which I will remedy one day.  When I ask people what they think about when I say Barcelona, I get wine or Gaudi.  This bon bon is late harvest zinfandel and dark chocolate combination.  I have been working on a red wine truffle for quite awhile, I am finally pleased with this combination, and since I sold out of them, it appears that my customers are too!

Ankara: This jasmine tea truffle got much better with time.  I felt it was a bit too strong at first, but jasmine tea lovers really enjoyed it.  I went through 3 different organic jasmine teas before finding the fragrance I was looking for.  I am not sure if I am going to keep this around though, I had a lot of requests for the Earl Grey, maybe I will do a small box of just tea bon bons.

Somerset: I have a confession to make, I love junior mints, they are my favorite movie food. I have been working on my own version with fresh mint.  It is quite the process to make fondant, it starts as a boiling liquid in a pot (one temperature for stiff fondant, one for medium, one for soft), add in all the flavorings, slab it to cool then mold up.  I really shouldn't do the fondants or caramels, I burn my finger without fail.

The last of the new chocolates, I am sad to say, I didn't love, so it is back to the drawing board.  It was great in theory, it just didn't come out with strong enough coconut flavor for the coconut lovers I encountered.

 

Havana: This is a combination of white chocolate, cream and coconut cream dipped in a dark chocolate, with a bit of fresh coconut on top.  Maybe it will work out better next time!

I am donating a bunch of chocolates to Chesapeake Regional Medical Center's Red, White and Chocolate event the first weekend of May.  I am flattered to have been asked to contribute after someone tasted my chocolate at Let's Talk Wine.  It is a great cause and I am happy to contribute.

May 9th is Let's Talk Wine's first anniversary celebration, so I will be there all day during the celebration and tasting with my chocolates.  It is a great shop, filled with great wines and people so try to make your way on over!  I am still working on which flavors I will be bringing with me, but I will have plenty on hand to sample.

Here comes the rain again!