Spring!

While it has actually felt like spring for awhile here in Hampton Roads, it is actually only the second day of spring today. It makes me fearful of summer. So humid already, and the pollen. I can just imagine all of it suspended in the damp air. Gross, and aaaaachooo!
I did a few St. Patty's inspired flavors for the Tasting at Let's Talk Wine, as well as stocking the case at Live•Love•Paper. The Laphroaig whisky was, I am so pleased to say, a hit!! The Bailey's flavor is always popular, so I am always excited to see some of the more unusual flavors well received.
I had quite a few wrinkled noses and questioning looks to the Mazara, which is fresh rosemary and a Sicilian olive oil. I have been tinkering with olive oil and chocolate off and on for awhile, so when it finally came together in a pleasing way to me, I was almost afraid to bring it out, I am so glad I did.
I am quite a traditionalist with regards to chocolate flavors,but, I have so much fun experimenting! Thankful my loyal chocolate lovers are willing to come along for the ride.
I am about to come up on year 4 of being an actual business, so it is interesting for me to look back on the changes that have come to pass. When I started making chocolate we were living overseas on a small military base in Germany. I was determined to not waste my time over there! As a self taught baker I was immediately taken in by the sheer amount of baked goods, and how similar but different they were in each country we visited. I had the best time over there, as an art and history addict, I was in heaven on earth, everywhere. The way everything just melds together in to this idyllic version of life. Work to live, not live to work. Taking 2 hours to eat lunch in a romantically old area, surrounded by amazing architecture, eating food that all came from the same region. I would go back in a second, obviusly! It was always my intention to wrap all those things that I love into each and every piece of chocolate I make.
It was on a trip to Glastonbury that the name Cocoa Nouveau came to me. It was a few months after my chocolate time in France and I was just so eager to get started. I came across these tiny notecards that were embossed with these amazing Art Nouveau style tiles, from a museum. My day at Musee d' Orsay came back to me like a montage in a movie. I loved the flowing lines, the feminine forms, I loved the inspiration of nature, it was perfect, and I really, really loved that the whole Art Nouveau, Arts and Crafts movement was basically thumbing their noses at the industrialization of everything. Everything I do with my chocolate is done by hand, by me, unless my friends are feeling sorry for me (or wanting chocolate) and they offer up some help! Cocoa Nouveau was absolutely my perfect fit. I get to bring my love of art, architecture, history, travel and food together. So, if you have ever wondered wher I come up with some of the names of the chocolates.... now you know!

experimenting

It has been so gorgeous outside, blue sky, cool temperatures and all the trees in bloom. I love it! 


I went in to panic mode yesterday, in need of new flavors. I have been so busy experimenting with the gluten free treats that I put off the chocolate experiments.  I took a wander in the backyard. Some of the herbs are just breaking out of the ground, but the rosemary was so healthy and gorgeous I had to do something with it. I also still had 3 lemons on my Meyer lemon tree. I am not putting them together, as much as I love them together with chicken, I can't imagine them translating well to chocolate.


Hubby is out of the area again, so soccer practice and all other things household had to take precedent over the chocolate, which is frustrating, but also one of the blessings of working from home. I still have  4 full days until the event at Let's Talk Wine. 


2 batches of chocolates to cut, about 100 more transfers to go then a few loads of laundry!

Change

For those of you who have been with me from the beginning, I am sure you have noticed a few changes lately. The most obvious change is to my packaging. The source if my boxes has discontinued my packaging! I am trying to take advantage of the opportunity instead of stressing out, it is tough though after hearing "building a brand" so much over the years! I am investigating more eco friendly packaging as well as ultimately lowering packaging cost. While the price of chocolate keeps going up, and the fuel to move it around the world there has to be a way to keep other costs down.
I have also made a change that I am hoping is not noticeable at all, the chocolate that I used to hand dip the pieces. It was a long, arduous journey tasting so much chocolate (I do have a rough job!). Again, rising costs were a big factor, but also, i needed a way to streamline my process. With the addition of a permanent retail space plus all other events, it was getting to chaotic and stressfuk. I finally found a chocolate that made me happy on all counts; flavor neutral (I didn't want the shell to compete with the centers), ease of use, consistent availability, great cost and it is processed in the U.S. There was one compromise I had to make though, and that is that the beans are not Venezuelan in origin. I have to say that I am very happy with my choice of E. Guittard though, their ethics and sustainability standards are high, as is their quality.
More changes coming, or additions really. The vegan community is vastly underserved in this area, so I am working on a line of vegan chocolates, marshmallows and caramels. I have received quite the education on what is required for vegan foods. Many thanks to Sue for being a trailblazer on this front. It isn't just about the dairy or meat, sugar, due to the way it is processed, is a problem. That line will be starting soon. I am also adding some small sweets that are gluten free. Another under served population, that I am looking into for health issues of my own.
I am working on fine tuning things at Live•Love•Paper, growing pains and meeting market needs. Never a dull moment! As soon as I get it all figured out, it will be time to change again!

March!

I love spring! Even though we seemed to skip winter this year.

I survived the Valentine's Day craziness. It was so much different this year. I had to stock and fill orders for Live•Love •Paper, Integrative Manual Therapy and Wellness, The New Leaf, and a tasting at Let's Talk Wine. I made over 2,000 pieces of chocolte. It was definitely a crazy few weeks! I am so happy to be a part of the celebrating! I had one sweet couple that came in separately (and secretly) to buy chocolates for each other! So sweet!! I ended the day with flowers and a husband cooked dinner, very kind, then a wicked 4 day migraine. I have decided I need helpers from November through Valentine's.

There are somany great things about working from home (mostly), but it is so nice being able to be available for my boys. They all enjoy coming out and helping in the chocolate room from time to time, it is precious time I wouldn't get if I was doing this out in a kitchen.

After the migraine came the stomach flu, for the majority of my household, including myself! Never a dull, or easy moment. Needless to say, there hasn't been much chocolate made, especially given that Valentine's Day used up 99% of ALL my supplies. I did get to paint the chocolate room (again). The chocolate arrived 2 days ago, so.... As soon as the room is put back together I will get out there and start creating fun flavors. Ok, after my son's 11th birthday which includes cupcakes to school, then our "family" party, then a house full of boys on Saturday with a sleep over and video game marathon. Did I mention the soccer practices, crew practices and a currently out of the area hubby? Oh, and also, I am expanding my product line! Vegan chocolates and caramel and a few gluten free baked goods here and there.

I am now 7 months into having set up shop in Live•Love•Paper. I have met some remarkable people and I have the most loyal chocolate customers! I do wish I could be in 2 places at once though! I am glad to be able to help out Sharon by being the morning shopkeeper! New businesses are tough, especially brick and mortar small, local businesses. Keeping my website up and running has been hard enough, thankfully have met an amazing, talented young graffic artist who is taking care of that for me!!!

I will post some chocolate photos soon, but the sun is shining and the trees are blooming, i just want to get outside for a bit!

The January calm

It is my January calm before the Valentine's Day storm. I was completely wiped out at Christmas, all the chocolate, packaging, labels.....everything, so restocking has been my main focus.

I have had my chocolates regularly stocked at a storefront (Live Love Paper) for about six months now, it has been a great experience so far. I have learned alot, mostly to expect the unexpected. I also had no idea it would be so hard to sell chocolate, still, going into my 4th year in business. Is it because I started as the economy was crashing. Is it the Hampton Roads area? Am I just no good at my job? I am told that reflection and questioning is a normal part of business, thankfully.

I am so lucky to have such amazing, loyal customers. There are times I think there must be a better way of serving my community, my family, my planet. But then I drop off chocolates to someone and their face lights up and says I have made their day, then I feel that what I am doing is enough. I am not curing cancer or ending famine or war by making chocolate, but I am bringing joy and what an awesome thing!

Inspiration is found in the oddest places at times, but I am thankful that it comes, none the less. It is time to get creative, so I should stop reflecting about my place and start seeing the inspiration in it!

2011 in retrospect

I guess it is completely normal at this time of year to look back on the past year, personally, professionaly or both. 2011 has been a busy year for me! Shoulder surgery, including down time and rehab seems to have taken up a big chunk of the year, and I have been playing catch up ever since!
July found me with an amazing opportunity with a friend's new business. It has been so much fun at Live•Love•Paper so far. I have met the most amazing people and have been blessed with loyal chocolate supporters!
Early December put me in NYC for a Seal Foundation event, which was amazing in and of itself (Dennis Leary as an mc....amazing). I took some time in the big city to see what the big names in chocolate are doing. I have to say, I was quite nervous. Not in the spirit of competiton or anything, i just wanted to see. I have to say, I felt so much better leaving each and every shop! I don't have a factory or an army of helpers and everything I do is completely hand crafted. So, while my cuts may not be as straight and sometimes I find a bubble or two, I kick ass for just me! I drove back to VA completely happy with every aspect of my product that I can control. Now, I did see a few geat ideas for packaging, packaging is the bane of my existenxe. Sourcing packaging as a small business (or am I a micro business) is tough, trying to have as little environmental impact makes it even tougher. Plus, people want options!!! How can I make everyone in the Hampton Roads area happy??? How do I keep my costs low and make an awesome product that looks as amazing as it tastes?? Where can I get oompa loompas?
Sorry, I think I may have gotten off track there! All in all I am so pleased with all that has happened in 2011. I am so hopeful that 2012 will be more of the same. Word of mouth is getting out slowly, I am doing more special events and corporate functions and I love just chatting with everyone about chocolate! Maybe 2012 will be the year for my tasting club and more chocolate pairing seminars with Let's Talk Wine. Who really knows what the next year will bring? I sure don't, but I am excited for it none the less.

April

Thanks for all the recovery wishes! Thanks also for chocolate requests.

I am at 4 weeks post shoulder surgery and the rehab is on schedule. I am hopeful that I will be able to make chocolates for Mother's Day, so keep posted for the particulars.

It has been frustrating being one armed for a month, but I am so thankful that I was able to have the surgery and that I will get the use of my arm back. Not everyone is that lucky. I had hoped to get so much done in this downtime, all the admin things that I can never seem to get to. It didn't work out that way, when does it ever?

As many of you know, I am on a quest to find a new dipping chocolate, due to delivery issues and cost increases. It is a very difficult task, because I am quite picky. I am looking at 2 different American artisan produced chocolates. I am really hoping to keep everything Venezuelan because of the flavors I love, but it is proving difficult. I am not opposed to using other countries of origin if I must, I just have to start tasting. I know, what an awful job! The problem is that I live in an area where these chocolates just aren't available, so it is off to chocosphere.com!

During this forced vacation I have also been pondering the possibility of moving into a retail location. The pro/con list is evenly distributed. How sad is it that the first pro is that I can stay in my pjs with no make up if I stay home based??

I am beginning to get a bit of cabin fever. The flowers are blooming, the sun is shining and my mind has turned once again to the flavor of lemons. Hopefully I will be able to use both arms soon!

October!

The weather is finally cooperating with me, well, once the rain stopped anyway. I love fall, I can finally breathe (always a bonus), the humidity is decreased, the sky is bluer (did you know this is a scientific fact??) add to that, the kids are in school and I can start making chocolate again!

I have started chocolates today for delivery to Terebinth on Wednesday, October 6th. I will be delivering the following flavors:

Tiffany: 42% chocolate/pumpkin

Balyan: 70% chocolate/pink peppercorn and star anise

London: 65% chocolate/Earl Grey tea

Rossetti: 65% chocolate/pomegranate

Turin: 42% chocolate/hazelnut

Paris: I can't leave out the classic

I will also be bringing some marshmallows in various incarnations. I hope everyone can make it out to Terebinth at some point. Kisha makes some amazing pastries, cakes and other sweet treats. My personal favorite is the Lemon/Coconut cake, but the 5 flavor pound cake seems to be very popular!! Oh and baklava, is amazing and authentic. What is truly amazing about Terebinth is that everything is made in house, fresh. Nothing shipped in or frozen here at all.

Fall 2010

Happy fall to my chocolate friends!

This has been one long, hot, did I say long summer? I promise you that your purchase of Cocoa Nouveau chocolates did not send me on a four month trip around the world (sadly)! Between the summer weather, my husband's deployment and having three boys to entertain here at the house, chocolate has been about the last thing on my mind.

There have been a few new developments though. I have finally gotten around to starting a CocoaNouveau facebook page, because I was told that I must. I am sure that there is a better, or atleast more entertaining way to do it, but I am no longer under 25 so it is lost on me. The most important development though is that Terebinth (a brand new pastry shop in Chesapeake) will be carrying my chocolates weekly. I don't have the contact information as yet, but I will get that to you as soon as I have it. I will be delivering a small run of chocolates every Wednesday; probably only 4 or 5 flavors which will rotate or be replaced as necessary. You will be able to choose from the flavors available and make your own boxes, the same type of set up as Let's Talk Wine. This will be an experiment for me, but the co-owner Kisha Frazier is determined to have my chocolates be a part of her business, for which I am unspeakably grateful.

Having chocolates at Terebinth will not keep me from tastings at Let's Talk Wine, although my husband's deployments and previously mentioned three boys will. I will still be at the tastings, but for a shorter amount of time, from noon until 4 p.m. The next tasting at Let's Talk Wine is coming up in October.

When I have more dates or events, I will post on the CocoaNouveau facebook page, so please check back there, or do whatever it is you do to get updates there! I look forward to seeing everyone soon. Kristin

Dr. Chocolate - The Scientist - Magazine of the Life Sciences

Dr. Chocolate - The Scientist - Magazine of the Life Sciences

I came across this fascinating article and had to share!

Nothing new at Cocoa Nouveau to report. I am so relieved to have put off production this summer with all the record heat we have had. I would have been a wreck had I continued during this wicked summer heat that won't seem to go away! I had hoped to have tasted several new chocolates by now, but quite honestly, the only chocolate I can tolerate right now is in a Ben and Jerry's container. Which is fine, as shipping costs for chocolate during the summer are astronomical.

I have been playing around with some wonderful chocolate ice cream recipes from David Lebovitz's book "The Perfect Scoop," this is the only ice cream book you will ever need. From amazing vanilla to gianduja gelato, there are recipes for the mix in and the cones as well. A must have book, if you are an ice cream fan, of course.

I recently read another article about a chocolate line I am excited to try Hotel Chocolate an English chocolate company which has the oldest cocoa estate in St. Lucia. The Hotel Chocolate, an actual hotel will be opening this year on the estate. I wish this company much success and I can't wait to try their products!

I hope everyone is having a relaxing, cool summer!

Last of the Truffles until fall

Fruit is ruling my palate right now! The following flavors will be available on May 22nd at Let's Talk Wine, for their May wine tasting:

Adamo: Very similar to Sorrento, but with lime. It is an amazing combination

Modena: a strawberry pate de fruit layered with 65% chocolate and balsamic ganache

Beardsely: 70% chocolate and fresh raspberry combination

Duval: white chocolate and key lime juice rolled in crushed graham crackers

Ponce: 42% chocolate, coconut and rum

Roma: a chocolate cappuccino

Paris: classic truffle

Brittany: sea salted caramel dipped in chocolate

Reims: 65% chocolate and champagne

Malaga: 42% chocolate and sea salt roasted almonds

Sao Paulo: 70% chocolate and passion fruit

I will only be doing special orders over the summer, chocolate, the Tidewater heat and humidity just don't get along, well, let's just say my stress level just doesn't allow for it anyway!

I was hoping to focus on bars or barks over the summer, as the shelf life is so much better, but I am beginning to have difficulty keeping a consistent supply of the chocolate that I use from Venezuela. Unfortunately, I think I maybe spending most of the summer sampling other chocolates with different countries of origin to use. I really hate having to change, but a consistent supply is obviously important!

Hope to see you there!

Let's Talk Wine is at 236 Carmichael Way Suite 308, Chesapeake

757 204-4720

Surviving February

Started in early March!

I know, February is beginning to be but a faded memory for most people, now that it is nearly mid March! I, however, have just finished cleaning up from February. I don't have any idea how I end up with chocolate on the ceiling all the time, but I do.

My back to back February events went well. I have a bit of respite in March, only 1 event at Let's Talk Wine on saturday March 20th, and a donation to Catholic High School on St. Patty's Day. I have 2 events coming up in April as well, more news to follow on those as soon as I have all the info.

Since it is March, my brain, and my taste buds are gravitating towards lemons. I know the citrus industry was hit pretty hard with the abnormally cold winter, but so far I am only seeing regular old lemons (which I love), I have been on the look out for meyer lemons. I wonder if there is anyone out there twittering (sorry if that is the incorrect term) about meyer lemon availability. I tried Twitter last year, but does anyone really care how much chocolate I am melting and where last minute chocolates are available? I really don't think anyone cares to know those things, so I stopped. I am a Twitter quitter after less than a month! I have recently purchased a book about Facebook marketing, so that maybe my next project. I have a list a mile long of all the things I need to get done: website update, brochure, restock, reorganize, etc. I also need a clone of me to help out, since I have book fairs, invention conventions, pi day events, italian lessons, birthday parties and everything else that a normal wife and mom must keep up with.

Chocolates arriving near you soon!

I am just gearing up for a busy season! The following flavors will be available at locations and dates at the end:

St. Augustine: Dark chocolate/grapefruit

Malaga: milk chocolate/almond
Roma: A chocolate cappuccino!
Vienna: Dark chocolate/ginger
Reims: Dark chocolate/champagne
Paris: Classic french truffle
Rosario: Dark chocolate/cinnamon/spice
Lyon: Dark chocolate hand dipped double vanilla marshmallow
Brittany: Dark chocolate hand dipped sea salted caramel
Sofia: Dark chocolate/raspberry/rose
London: Dark chocolate/Earl Grey tea
Ankara: Dark chocolate/Jasmine tea
Portland: Dark chocolate/rosebud tea
Istanbul: Milk chocolate/chai tea

The first event will be is February 6th from 11.00 am until 5.00 pm at:

Let's Talk Wine 236 Carmichael Way Suite 308

757.204.4720

I will be there with trays to sample, as usual so you can put together your own assortment.

February 8th I will be dropping off some pre-asorted boxes to :

INTEGRATIVE Manual Therapy & Wellness

350 W 22nd Street, Suite 108 Norfolk, Virginia 23517

757.216.4151

February 13th from 12.00pm until 6.00pm I will be at:

The Coast Guard Exchange

870 Greenbrier Circle
Chesapeake, VA 23320-2681
757.420.2480

I will have plenty of samples, again, you will be able to assemble your own assortment.

February 14th from 3.30 until 5.30 I will be at:

The League of Women Voters 90th Anniversary celebration

227 West Freemason Street, Norfolk

757.627.3396

I hope to see you soon! Kristin

Happy New Year!

It is now January 12th and I can finally say that I survived the holidays! From Thanksgiving to New Year with all that fun in between, I have finally scraped the last bit of chocolate off the floor and I am ready to gear up for Valentine's Day through Mother's Day.

The last part of the year is always so busy, as a mom, add to that a business aspect and it is just pure craziness. I realize that a huge part of that is self-induced, but still. It was so crazy the last quarter of 09 that I was contemplating whether or not to continue my business. My husband says I am a crazy person when I am under a deadline, because I am a perfectionist (hello kettle, this is pot speaking). I was completely out of balance. I chose the route of a home-based business because my kids, my family is priority number one. I am still making dinner, I am still doing laundry and helping with homework. That balance is much harder to sustain than I imagined.

As I was contemplating whether or not to continue my business, I received a phone call from a reporter with my local paper, wanting to do a little blurb on me and what I do. Now, this reporter, Carolyn Shapiro had tasted my chocolates last Easter, nearly 9 months ago! I was so flattered that she held on to my card for that long, keeping me in the back of her mind like that. I don't believe that coincidences are just coincidences, I listen to them. I trust my instincts, they have gotten me this far, seeing the connections and the coincidences have lead me some amazing places.

I am really thankful for the response I have gotten in the few days since the article. I will keep on plugging away with the chocolate. I have a few events coming up, not just chocolate selling, but a few classes as well, which I am very excited about.

So now, it is time for me to start replenishing my chocolate stock, look for new products and develop new recipes, my favorite part! I am honored by everyone who supports me, who believes in me and all those ladies that say my chocolate is foreplay! Hopefully I can keep everyone interested in 2010!

Late October

Updating this has been at the top of my list for awhile, but I can't seem to utilize the 24 hours a day I was given to their full potential. I guess I could if I would just give up sleep, but quite honestly, sometimes it is the best part of my day.

I really admire those women that do everything; be a great mom, work, write books, maintain friendships, start businesses, cook dinner every night, have wonderful marriages and all the while looking absolutely gorgeous. I don't know how they do it. Being a mom of 3 boys (one of which has an ASD), and a husband who has been gone quite a bit has always been enough to keep me busy. Once they went off to school I thought, "here comes my time!!" It is sad to say that I have realized I was delusional! No one person can do all that, without help. Being a military wife, always away from family has made me very self reliant, to a fault. I pride myself on being able to do everything by myself. Now I am beginning to ask, "why?"

I love fall, I love it better in a place where fall has that storybook look, the hills, gorgeous leaves, fog and cool temps, but.... I love fall. I love the warm, comforting flavors of fall, cinnamon, pumpkin, apples, ginger, all the things that make you feel like snuggling up in a pile of blankets for a nap. I tend to forget all the allergies and the colds, the tissues and vicks vapo-rub and the spilled bottles of cough medicine, until it is staring me in the face. So, on October 16th, I started working on my chocolates for an event at Let's Talk Wine on October 24th. I had been working on a new truffle, had all my ingredients ready; I was fully prepared for everything, I thought. On the 18th, I woke up with a bit of a tickle in my throat and I thought my eyeballs were going to pop out of my head from sinus pressure, but it was Sunday, everyone was home, I had things to do. I had a small chocolate job to finish and I needed to start infusing some cream for the next batch. Did I mention that my husband rescued a 9 month old puppy? A 9 month old Bernese Mountain Dog(Romeo) who weighs in at 75 pounds? Yes, he is adorable and looks so much like our 6 year old Berner, Lucy that he is tough to resist, but... it has been raining and he likes the mud! I am sick, he can rest his head on the counter and apparently never met a food he didn't love. Needless to say, if there was a week in my life that I shouldn't be making chocolate this was it. I had to stop the chocolate to buy my 8 year old a new pair of shoes,(teething puppy) I had fencing lessons with my 12 year old, (a 35 minute drive and I can't see while I am sneezing) I had to go find another batch of star anise (which isn't very common in my part of the world) because Romeo ate the first pack. More chocolate, I get sicker and am positive I am dying of the H1N1 or something far worse. But I need to assemble boxes and print labels and take photos and make more ganache, and breakfast and fill lunch boxes, then make dinner then ....... go buy a new cell phone because Romeo ATE MY cellphone, which is my work phone.........and as much as I would like to call in sick, I can't; my work is my life, I don't mean that in a type A workaholic way, I mean all of this stuff is my life, my everyday life in my "yay it is the me time part of my life!!"

I did survive, on nyquil and cuppa soup. The chocolates did work out well, except for one recipe. They should really put on the nyquil bottle that it impairs the ability to do math of any kind. I spent the 24th, a little congested, but no worse for the week, except now my 12 year old is sick. Thankfully, no chocolate this week and I can take care of him.

There may soon be an additional place to pick up my chocolates, Krysia Witkowski Branum the owner of INTEGRATIVE Manual Therapy & Wellness, has been kind enough to take some samples to see if her clients might be interested in them. I was delighted to hear the excitement when I dropped them off yesterday! I have been asked about sugar free chocolates so I am going to start some research into that. It is honestly not something that I have ever considered, but I do have a few diabetic customers and I would love to get something tasty and not dangerous to them!

cream infusing with spices for Istanbul

All the chocolates for the Let's Talk Wine event

The only new one of this run was the Balyan:

Named for the most well known architect of Art Nouveau style in Turkey. I had been making bars with fresh ground pink peppercorn and star anise for awhile. I love the combination, and thankfully did quite a few people. I started playing around with a truffle with these flavors. As usual, I initially made things far too complicated. The flavors are balanced so well with a great 65% chocolate. I personally think that you can add anything to the Felchlin 65% and it will taste amazing (which may be giving away a huge secret!)

I brought back the marshmallows, by request. I do love the Bewitched style transfer. I loved all the halloween transfers available and hope that bit of whimsy doesn't turn anyone off the chocolates. I realize that a couple of them would have looked much better with white chocolate, but honestly, with the week I was having, I was lucky to get any of them done!

I am just going to sit here in the chocolate room, watching the leaves in the breeze while I am sipping my chai tea. I am pretending that it is about 55 degrees and crisp. I am ignoring the 70 degrees and 98% humidity and the big muddy puppy rolling in the mud.

No new chocolates for you to track down and eat yet, hopefully next week. Although, my 8 year old is sniffling now!

It's below 90!!!!

Yay! It is finally below 90 degrees. It is still humid and too warm for me, but atleast I can wear clothes and not be completely miserable on when I run to the car! As the temperatures fall it is time to start thinking about chocolate again. Last night, it was about 65 and breezy, I actually craved a chai tea truffle (that never happens).

I have to say, I haven't been completely idle this entire summer; I have 3 boys at home, so that is next to impossible. I have repainted my chocolate room, I have been working on a new brochure, checking out new packaging, researching new products, typing up all the recipes that I came up with that were written on chocolate stained sticky notes and I have been rereading some chocolate books for inspiration.

So, fall is no longer just a distant dream, in a few weeks the first pomegranates will show up and the pumpkins, it truly is the small things that make life so much better! Soon I will be able to turn off the dehumidifier and everything!

There will be a tasting at Let's Talk Wine on September 19th from 1200 to 1600, I am not sure which wines will be featured, but you can bet they will be amazing. While I know that technically fall is a few weeks off, I have fall flavours spinning around in my head, so just think of this run of truffles as ushering in fall! Right now I am thinking that I will be making the following:

Tiffany:Pumpkin

Istanbul:Chai

Turin:Hazelnut

Roma:Cappuccino

Paris:Classic

Brittany: Sea Salt Caramel

and hopefully Rossetti: Pomegranate

Hope to see you there!

Chocolate in July?

Is anyone thinking about chocolate in July, especially here in the South? The only chocolate that I can think about is chocolate ice cream or milk shakes. So, what is a chocolatier to do in the dog days of summer when eating, let alone making chocolate is the last thing on her mind? Nothing fun, let me tell you. I have been working on new marketing strategies, rearranging my workspace, taking inventory, compiling new recipes to try out, making list after list after list. Have I ever mentioned that I just want to make the chocolate? I am trying to figure out the best way to paint my chocolate room next, how can I do that without actually moving anything? How can I enlist my children without breaking any child labor laws?

Although I don't seem to have anything but time on my hands these days, I have no idea where it is going and I have absolutely nothing to show for it, aside from some key lime pie made with white chocolate in a chocolate cookie crust. If you don't have Fran Bigelow's cookbook Pure Chocolate, you should pop on over to amazon and get it. I have changed her recipe up a bit, made it a bit more sassy. People are always surprised at the combination, when are they going to start to trust me??

I have also been spending a bit too much time at these sites:

www.pastryscoop.com

www.thechocolatelife.com

www.allchocolate.com

www.doriegreenspan.com

www.davidlebovitz.com

If you are looking for a great beach read, here are a few (which are proof I need to get a life outside chocolate!):

• The Chocolate Connoisseur: For Everyone with a Passion for Chocolate

by Chloe Doutre-Roussel

• The True History of Chocolate by Sophie D. Coe and Michael D. Coe
• Chocolate A Bittersweet saga of Dark and Light by Mort Rosenblum

Enjoy what remains of summer!

truffles and wine and cakes oh my!

I can't seem to my act together and update this in the correct order! It doesn't do me any good to tell you about an event once it is already over, but that isn't going to stop me.

The first event of the month was the Chocolate and Wine Pairing Seminar at Let's Talk Wine. I am so glad we had a few trial tastings before the actual event, it is much more difficult than one would think to find a great combination. I was a little worried about the seminar, how can you educate people about something as subjective as taste? I was really pleased with the turn out, I have to say. We used 4 types of chocolate tasting squares: 3 of which were Michel Cluizel (72%, 65% and 50%) and my favorite, Amedei 70%. We had 4 types of wine that Ian chose after our trial tastings. They were a moscato di asti, a Banyoul, Jester Cab and Marietta Zin. My notes are illegible down towards the bottom, so I am going with my faulty memory! I think the biggest surprise pairing of the bunch was the Moscato and the 65%. People were pleased with the 50%/Moscato pairing until they tasted the 65%, it was what I am looking for a pairing to be; they blended harmoniously without taking anything away from either element. People always ask me when they are purchasing truffles, "what wine would go with this chocolate?" I always say that they are really at their best separately. I think to some degree that it may be easier to pair a truffle with the wine than it is the straight up chocolate, but it is still something you are going to have to play with to figure out. We have an amazing friend Paul who is a flavor savant and he recommended my coconut rum truffle with a Zin (I thought he had been drinking too much!) but it was an amazing combination. So, at the end of the day, there are amazing combinations to be had, but with plain chocolate it is a very hard thing. If you are willing to put in the work of methodically making combinations and taking notes ( a bit more detailed than mine), you may find something amazing, but it isn't as easy as saying, "oh, that's a dark chocolate, a cab will work." The absolute best pairing of the day: Jester Zin and chocolate chip cookies! Also, I think the best way to combine cab and chocolate is in a torte. I made one to show the difference in the taste, between the cooked and uncooked. It was the same chocolate and wine, just one in a little square and one in a flourless torte. Of course there were other elements to the torte that absolutely add to the combination, but that is my recommendation for a pairing.

The next event I am still cleaning up after! On saturday, June 20th, the hottest day of the year, I was at Let's Talk Wine again for one of their wine tastings. I was glad to be in the 64 degree shop that day, I think the heat index was up to 105 and I start getting crabby at about 80 degrees, chocolate or no chocolate! I brought along 13 different types of truffles and various bars. It was a rough week making the chocolates, not just because of the heat and humidity, but the kids were on their first week out of school. So, the block of time that I would normally have to work was interrupted every 1/2 hour or so with requests for food or for my referee services. I changed up the flavors a bit, didn't bring along some normal ones. There are so many great berries out right now, it was hard to choose. I thought with it being the day before Father's Day that I would try the more "manly" flavors; guinness, salty peanuts, rum. It was so nice to see my regulars, along with quite a few new people stopping in on their way to the Outer Banks. I love that people are not quite sure about some of my flavors, that I am surprising people, in a good way. Here is what I brought:

Modena: This was a labor of love. I love strawberries and balsamic vinegar (I love balsamic on just about anything really) and I wanted to find a way to make this into a chocolate. I searched around for recipes, I worked on this for over a month trying to get it right. You know when you have something very specific in mind and nothing really matches up to it? It finally did, this chocolate is a layer of strawberry pate de fruit (fruit gummy but in a way that you can't imagine) and a layer of ganache of 65% chocolate and reduction of balsamic. The name comes from where balsamic comes from.

Adamo: This was one of the chocolates that customers said, "really?" This is a 70% chocolate and lime, yes lime. Chances are, if you like chocolate and orange, you will like chocolate with just about any citrus (I do). When I taste limes, I think about Mexico. There isn't a lot of Art Nouveau architecture or artists coming out of Mexico. The Palace of Fine Arts in Mexico City was the most prominent example I could find. Adamo Boari, the Italian architect is who designed the building is where I got the name of this chocolate.

Gibson: I haven't don't the Gibson since the fall when the peanuts are fresh, but it is one of my husband's favorites. (I didn't have to go Father's Day shopping)

Ponce: Coconut and rum, it is summer after all.

Brittany: I can't seem to make enough of the sea salt caramel

Dublin: This is another chocolate that I have to say, "please just trust me!" This isn't overpowering Guinness. I don't think you have to love Guinness to love this chocolate (although I do). The dark richness of the Guinness blends so well with chocolate, I make a cake with it as well. I think of the flavors in the same way I think of coffee.

Paris: I never go to the shop without them!

London: Earl Grey, one of the most requested flavors.

Ankara: I am so pleased that people have taken to the tea truffles, I think it is a great combination.

Milan: I haven't done this in awhile. It is pure flavor, you really have to be an espresso fan for this one!

Somerset: It sat in the sun a bit too long before I got this photo! I was afraid that this would disappoint, as it isn't as minty as a junior mint or a peppermint patty, but that is exactly why they loved it.

Beardsley: Raspberries are another of those flavors that make me instantly think of England. I don't know why, it may be that delicious jam I had on my scones while we were at the Cheddar Gorge, it's funny how our minds make these connections. Weaving taste and ambience together. This is a fresh raspberry puree mixed in a equally fresh fondant. It is an old fashioned favorite. England and Art Nouveau leads me to Aubrey Beardsley, an illustrator.

Rosario: I might just be asked to leave if I came without these.

I am starting more chocolates tomorrow for a wedding reception, it is so nice to be included in such a big day! I am not sure what will come next. A chocolate and beer pairing seminar? A chocolate 101 series? Another wine tasting? I will let you know when I do, hopefully before it happens this time.

Go get your hands on some Amedei chuao bars or squares, they are well worth the effort of tracking them down!

Why didn't I become a carpenter?

Why didn't I become a carpenter, or a botanist or something?  It is so hot outside, 93% and 89% humidity last check, obviously not great chocolate weather.  Chocolate ice cream, maybe.

I have been getting a emails asking about my return to Five Points, I am hoping it will be soon.  I am fully stocked and ready to go, unfortunately with no air conditioning in the market, it isn't the best place to be.  I am working on a solution and will be there as quickly as possible.  

I am also getting questioned about why it matters, why is the heat and humidity such a problem.  Has anyone ever left their junior mints in the car?  I don't mean to sound snarky, really I don't.  Chocolates and heat just don't work out well together.  It is so stressful for me as well; it takes me a week to make all these chocolates, then I sort out which look perfect and which become samples to be chopped up.  After they have been sorted and photographed for brochures or tasting cards I have to transport them. At this point I am usually giddy with relief that I am getting the chocolates out of my house without either my dog, my children or my husband eating them.  Imagine a lovely in Tidewater with a heat index of 104.  I take the lovely chocolates out of my climate controlled work room (68 degrees and 39% humidity) to get them into the car and within 5 seconds there are little beads of condensation.  Chocolate and water get along even worse than chocolate and heat.  Where there is condensation there is imperfection and stickiness or gumminess, do I just chop everything up then? It is a nightmare!

I am hoping to do a bit more educational events over the summer and less actual chocolate work.  I have an event coming up on June 7th, a wine and chocolate pairing seminar, which has been alot of fun to investigate (my notes are incoherent thankfully Ian drinks for a living!). People assume them to be a natural duo, but it is tougher than one might think.  I am also doing some chocolates for the shop on June 20th for their regular tasting event(any Father's day flavor ideas?).   So far, that is it for the summer and I am good with that.  We have talked about a chocolate and beer pairing seminar as well, hopefully the interest is out there.

I am also mulling over the idea of starting a chocolate society or club or something to that effect.  There is so much great chocolate out there, though not available locally.  I would love to expose people to some great chocolate and educate them as to why it is so great.  Many of the big cities have them and I do think it's a great idea.  We'll see.

A week without chocolate

After 2 big jobs in a row, I took the last week off, the bonus of being your own boss.  The only chocolate I even looked at was junior mints while at a movie!  I don't want chocolate to be involved with any of my five senses.   Of course  I had other business details to take care of, re-ordering, spreadsheets, all that fun stuff.

Here are some photos from the Chesapeake Regional Medical Center's "Red, White and Chocolate" event:

I did 9 different flavors, I still haven't heard back from them but I am hoping that everyone enjoyed them.

The last event was the anniversary celebration for Let's Talk Wine.  I love the events at the wine shop, I get to chat with everyone and hear first hand comments about the chocolates.  I had the usual questioning looks on the faces for some of my flavor choices, including the favorite of the day; the Brittany, which is a caramel with sea salt:

The second favorite was the Ponce, which if I named it for a friend would have been Cynthia.  This truffle is milk chocolate, coconut and rum, which is Cynthia!

The Sorrento was the other surprise that people loved:

In all I did 12 different flavors for the event, some recipes enhanced or re-tooled, most exactly the same.

I am now feeling a little uninspired.  I need to hit the market and see what is out there that I can play with for some new creations.  Local strawberries are starting to come in, which will be fun.  I did play around with making some small bars, flavored with dried fruits and or spices.  I really enjoy them myself, so I took some along.  The pink peppercorn and star anise was my favorite:

I am also working on a tasting event at Let's Talk Wine, a chocolate and wine pairing type event. I have found the chocolates that I am going to use, now I just have to find the wine.  A rough day of work is ahead of me again!