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! 

Early April

Today is one of those gorgeous spring days in the Hampton Roads area of VA.  73 with 95% humidity and a tornado warning!  Not the best day to start chocolate.  But, what are you gonna do.  I have been researching dehumidifiers, either that or I close up shop from May until October.  Not ideal when you are trying to actually START a business.  Did I mention that it is allergy time?  

Yesterday I started infusing cream.  I finally was able to procure somewhat local cream from 5 points!  I think it has a somewhat higher fat content, which may or may not screw up my work. Today I have been ganache making.  My lovely lemon is amazing fresh out of the bowl.  I have also finished the Roma, Rosario, Reims, plus a few new ones I have yet to name.   Coconut and jasmine tea.  I will be researching the  art nouveau/coconut connection as well as the jasmine tea for the next few days.

Remember, chocolates make a great hostess gift for everyone out there traveling for the Easter holiday!

Upcoming Events

I have had a few inquiries as to when I will have chocolate out again.  This is what I am doing for the next month or so:

April 11th 

Five Points Community Farm Market 

2500 Church Street Suite A, Norfolk

9a.m. - 5p.m.

May 9th

Let's Talk Wine 

Anniversary celebration

236 Carmichael Way, Suite 308, Chesapeake

11:oo a.m. until I run out

experiments

As I mentioned before, when spring rolls around I think of lemons.  Lemons like crazy.  I have worked on a lemon flavored truffle recipe, I have made lemon risotto, lemon cake, lemonade.  I am not sure why, but there you go.  I have heard that when it comes to sweets or desserts, there are two types of people, lemon people and chocolate people, I am sorry I can't reference where I heard that, but I did.... believe it or not (given my profession) I am a lemon person, so the lemon truffle  was a great experiment for me.  I don't really know how other people come up with recipes, but typically I take as many as I can find, look for similarities, change things up, depending on the chocolate % I want to use, then start mixing.  It took 3 tries, but I now have a lemon truffle that has taken the top spot on my favorite list.  

I have also been experimenting with red wine truffles, for a long time.  I started last summer, and it never works out well.  So, I go about my business, always coming back to the red wine truffle, it is like the giant jigsaw puzzle I leave out and come back to every so often.  I have annoyed everyone at Let's Talk Wine incessantly about which red wines to try, and why.  They are then tortured with the horrible truffle autopsy, why didn't this work.  Now, Ian (my wine guru) and I do agree, generally red wine and chocolate don't go well together.  You have to find the right combination, which in my primary wine education, requires the wine to be sweeter than the chocolate (that is my basic knowledge generalization).  It is a really popular combination right now, and people are always asking about it.  After experimenting and tons of research I have found a great combination.  As with the framboise, another dessert wine has worked the best, for me. Drum roll please, a late harvest zinfandel, yay!  

I am also working on a new tea truffle, I love the tea truffles, all of them so far.  I admit that part of the reason seasonal flavors appeals to me is that I don't (and hopefully my customers don't either) get a chance to get sick of what I am making.  It is still pretty tough right now though, as there isn't much out but citrus, and spinach.  My 8 year old son has told me, due to his strawberry craving, "mom, if we drive there, it is local." I love how their brains work.  We drove to Florida last summer!! I am off to the Five Points Farm Market again, hopefully there will be something amazing, or at least a coconut or two!  

I have taken this last bit of down time to organize recipes.  Sounds like fun, huh?  No one tells you these things when you are starting a business.  I guess by the time I am ready to open a shop I will have all the kinks worked out, which was part of the reason for starting small, and at home.  I am still trying to find better ways of tracking my costs, of making invoices and of getting all my boxes and labels and such ready when I take my chocolates on the road (the only drawback of not having a storefront thus far).  I have come to the conclusion though that I really only want to make the chocolate.  I love the process, the creating.  I am thankful for all my friends that are willing to be tasters, especially when they are completely honest.  Taste is so individual and it is something I find fascinating, how nothing changes within one group of samples, but everyone gets something different from it. 

I have a few more days of experimenting before I start chocolates for Easter, wish me luck,

Chocolate in the news

I have just come across some interesting chocolate news.  The first is about energy.  Lindt USA and NH largest energy supplier are testing the viability of using cacao shells and waste to produce engery.  Cool.

The second deals with debating the "chocolate is good for your health" philosophy. Check it out.

Another health benefits of chocolate article, this one deals with chronic fatigue.

The last bit is another health article, which I have already mentioned something about.  Natural vs. dutch processed cocoa powder.  It is to do with processing and the antioxidant properties.

It is all fascinating stuff, but do we need the health benefits to eat chocolate, or does it just assuage our guilt a little bit??

I recently heard a radio spot on BBC about how Scotland wants to tax chocolate, due to chocolate's contribution to obesity. I am all for a "sin tax," I think most people are, as long as it isn't their sin, but I was flabbergasted.  "Real" chocolate doesn't do that, and as we can see from the articles above, there are many health benefits.  Thankfully Chantal Cody was interviewed and put a bit of light on the argument.  Chantal Cody has a book called "Real Chocolate" and is the owner of Rococo.  She went on to explain the difference between "real" chocolate and all the junk out there.  A candy bar, even though it is covered in a chocolate type substance isn't chocolate.  All the confections made with excessive sweeteners, preservatives and various other things that can't be pronounced aren't "real" chocolate, their junk.  We all love them, and they have their place, but when the bulk of your "chocolate" consumption comes from these types of "junk" chocolates, that is where the ill health side effects come from.

There are lots of great chocolates out there, perfect snack sized squares of heaven.  Amedei 70% porcelana for example.  Straight up chocolate is the best way to go, but if you are looking for a little more, try a truffle or bon bon.  Preferably one that is made by a local artisan, using fresh, high quality ingredients, without all the extra junk.

I am now off my soap box.

I am experimenting with some new flavors for spring, I will get lemon to work if it kills me.  Unfortunately, most the fruit in the area is coming from Chile or california, so I think I might start working on a red wine truffle and maybe something herbal, like mint.  

Spring?

St. Patrick's Day has just passed, along with another round of chocolates and my mind is turning to spring.  Of course the flavors that I associate with spring (asparagus and peas) cannot be put in chocolate, but there is one that can.  Lemon.  I don't know if it because my birthday is in spring and I always crave lemon cake, or if I have just had too much chocolate by this time in the year, but lemons are on my mind.  So, I will be experimenting for a bit.  Spring also makes me think of Paris, and here are some examples why:

What they do with chocolate is amazing.  I was not given the sculpture gift.  I can admire it and I love it, but I can't do it.  Frankly, I am ok with that.

I worked on a few new chocolates for this last run, in honor of St. Patrick's day:

Grafton:

I thought that Bailey's came from Northern Ireland for some reason, when I found out it was headquartered in Dublin I was in trouble, Dublin was already taken.  Grafton street in Dublin is where all the action is, so, there you go.  This was the hands down favorite at Let's Talk Wine.  All of whom are stilling willing to be tasters for me.   This is a 72% chocolate and Baileys Irish Cream.  

Dublin:

What else could this be?  Guinness of course, and 65% chocolate.  I am sure it would taste so much better if I was using Guinness from the tap in Ireland, but.... I'm not.  This was the second choice at Let's Talk Wine, but it came in first with my new taster Brenda.  I really appreciate her willingness to try the new stuff.  There is only so much chocolate I can try before they all taste the same.

Glasgow:

This one is still in the experimental phase.  I realize Glasgow has nothing to do with St. Patrick's day, but it seemed a good fit.  I know there are some fine Irish whiskeys to be had, but this one I have been carrying around for a few years hails from Scotland.  The last time I was in Scotland a few years back I picked this up Deanston 12 year in Stirling.  It is a local local distillery near Doune, with it's castle (which appears in Monty Python and the Holy Grail).  I admit I know next to nothing about Whiskey, basically it was what I had on hand and it was combined with a 65% chocolate.  I have started researching, so hopefully the next batch will be the keeper.  Glasgow has a wealth of Art Nouveau architecture due to the influence of Charles Rennie MacIntosh.

Brittany:

While everyone loves to sample the marshmallows, and loves them, they aren't a great seller.  I love flavors that are a bit paradoxical.  My friend Helle introduced me to Danish salty black licorice, which sounds bizarre but is so yummy.  When I was looking for something to replace the marshmallows with I had a craving for salted caramel.  The fleur de sel that I used has its origins on the coast of Brittany (Bretagne) region.  The fleur de sel caramel is hand dipped in 61% chocolate.

All of the other chocolates in this batch were requested from previous batches.  Paris, Vienna, Reims, Antwerp, Roma,London, St. Augustine, Rosario, and Malaga.

I finally recovered from my last round of rejections at commercial locations, and have started taking samples out again.  If I can get a few commercial locations I will be able to fill the small 1 box requests that I keep getting.  Keep your fingers crossed.

I was trying to do twitter (I don't know if that is the correct verbage!) while I was making chocolates, I thought people might be interested in the volume and the steps involved, but I couldn't keep up.  Then I started thinking that people would think I was a bit self involved to think that anyone would care! So, ciao twitter!  

Valentine's tsunami

I survived my first Valentine's Day making chocolates for a retail shop.  I had a few major catastrophes, mostly weather related (as usual).  A few weeks before I started working on the chocolates I said "if we have a warm week and it rains again, I am done."  Well, we had a really, really warm week, in the 70s for most of it, but it didn't rain.  I will keep it up for awhile.  I went from having heat on 1 day to ac the next, it was crazy, but I am done.  So, all weather and temperature things aside, I had a very successful run.  

For Valentine's Day, I did 10 different truffles.  I was sampling and selling at Let's Talk Wine.  I have to say another round of thanks to Ian, Trish and Linda for believing in my products enough to include me in their tasting events.  They had a great turn out, which means I had success.

I was very pleased that everyone that tasted my chocolates enjoyed them, feedback is always nice, positive feedback is even better!  People had a lot of questions, which I love because there is nothing better for me than educating people about my process and chocolate in general.  There were a few faces filled with disbelief at some of my flavor choices, but all I had to say was "please taste it" to make some believers!

I will be back at Let's Talk Wine in 4-6 weeks, whenever they do another wine tasting event. I am happy to make chocolates available there when requested as well.  Hopefully we will have some chocolate centered events coming in the near future, I'll keep you posted.

Thanks again to Sharon and Lisa, it is nice to have people who are willing to give of their time for no payment other than chocolate!

So, here are the chocolates I did for Valentine's Day:

Malaga:

Creamy milk chocolate and almond butter ganache rolled in almonds and dark chocolate.  The name Malaga comes from an area of Spain where almonds grow, as well as several sites with Art Nouveau architecture.

Paris:

A return favorite that always sells out!  A classic french truffle, nothing but an amazing 65% chocolate, cream and butter.  There is no need to embellish this.

Roma:

Rome is the first place I think of when I see the word cappuccino, you?  I have taken my double espresso ganache and added a sweet, creamy white chocolate flavor.  This was a best seller.

Vienna:

Another customer favorite, and my personal favorite.  You have to love fresh ginger.  This is a soft, dark chocolate ginger ganache that can't be fully described.  

Reims:

Another flavor that has carried over from Christmas.  While the champagne flavor isn't in your face, this truffle made with 65% chocolate and champagne has a bit of something special in it.  This was a best seller as well as a most requested.

Lyon: 

I have been told not to show up if I don't bring the marshmallows.

Antwerp:

Antwerp is not only a city rich with Art Nouveau architecture, it is also a variety of raspberries, which ties in nicely to this truffle made with a 70% chocolate and framboise, which is a fortified raspberry wine.  Not for the faint of heart, this has a very intense raspberry flavor.

Rosario:

Rosario, Argentina is one of the few South American cities to contain any Art Nouveau anything!  While I don't believe ancho chiles or cinnamon come from the area, I know the combination of chocolate, cinnamon and chiles are traditional to many areas of South America.  While not spicy, this truffle is flavorful.

London:

This was a surprise favorite!  It has such an amazing scent and taste, it is just beautiful (if I do say so myself).  This took a few trials to get right, but it was well worth the effort.  The combination of chocolate and Earl Grey tea may seem odd, but it tastes great!

St. Augustine:

Another combination people thought was odd, chocolate and grapefruit; until I ask "doo you like chocolate and orange?"  Very few people say no to that.  Because this is chocolate, cream, butter and only the zest of some grapefruit it is very subtle.  I chose the name St. Augustine because I remembered that there is a stained glass window at a church in St. Augustine, Florida by L.C. Tiffany, as well as several other pieces done by Tiffany at the Lightner museum.  I know it is a stretch, but grapefruit comes from Florida when you live on the east coast!