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