Confessions of a Chocolatier

For our second year wedding anniversary Brian and I went for a perfect week of fun in the sun on the island of Maui! A vacation was much needed after our place had become over run with chocolate…. everything! From Easter to Unique LA, then Mother’s Day and even a wine Party,  I was pooped! Although, just because I’m splashing with sea turtles and sailing off into the sunset  it doesn’t mean chocolate is not on my mind. The gears are always turning up there and I have returned with fresh ideas and some new product ingredients straight from the islands. I even found the time to sample some chocolate made from Hawaiian grown cacao and discover dark chocolate covered macadamias. ; ) A new fav!

First order of business and most important, Honu! The green sea turtle. Everyone is on the hunt for them while out in the water off Maui and we were blessed enough to have spotted a few in three different snorkeling spots. I have always been fond of these creatures and for some time I have been wanting to find a way to support their protection. After this and the recent oil spill in the gulf of mexico we need to do all we can in support of marine life. I usually make classic chocolate turtles, a pecan and caramel cluster dipped in milk chocolate. It’s hard to deny the goodness of this mix of salty and sweet that so many love. …Not to be confused with the gentle giant above these candies don’t look like their reptile counterparts but if all goes well they may in the future. I am currently seeking out the best organization to donate a large portion of all further turtle sales to and as soon as I do, you will be the first to know.

After all that swimming one tends to get hungry and what better snack than chocolate!? While on a sunset cruise we were given a taste of the famous Mauna Loa chocolate macadamia clusters. Because I have become somewhat of a chocolate snob and now prefer dark chocolate, even after a few glasses of champagne they didn’t impress me much. But, I do love macadamia nuts and we were on a boat,  so I couldn’t complain! They inspired me to later seek out these dark chocolate covered macadamias at a local ABC store. (Funny side note that the “ABC” stores there don’t sell much booze but a whole lot of tourist crap and some snacks.) Each nut covered in chocolate, unlike the more famous clusters equals to a much better balance of chocolate to nut ratio. Even though the “dark” chocolate is actually semisweet chocolate and not so much dark it wasn’t nearly as sweet as it’s milk cousin. I could hardly put them down before the whole bag was gone! And then immediately turned to Brian and  asked when we could get an enrober so I could make my own. : )

I also couldn’t resist this candy bar from Malie Kai Chocolates. All of their bars are single origin and made from cacao grown on farms located on the north shore of Oahu. This dark chocolate bar is also on the sweet side of darks but I enjoyed the fruit and coffee notes. Along with the macadamias and this candy bar I picked out a new 100%  kona coffee and a passion fruit tea for my truffle ganache. After the fact, I discovered all four of the products I brought home from Maui are actually made on Oahu… I think I see another vacation in our near future! : )