It’s hard to believe summer is officially over and that Fall is in full swing, what with heat waves still coming and going here in Los Angeles like it’s mid-July. I usually take the summer months off to rest and recoup before the busy holiday season and let’s face it, it’s hot and everyone is either on vacation or wants to be. I was lucky enough to enjoy some major road tripping with the hubby this August where we became serious “beer trippers” and visited over 20 micro-breweries in California, Oregon, Washington, Alaska, Montana and even Utah. Eventually I will get a list together of my favorites to share, but for now I’m just trying to break the blogging ice that’s gotten thick over the last five months!
My site is finally back up and running with our Fall line of truffles! This year’s selections include a few favorites from last season as well as some newbies. These selections will only be available until December when I will switch to the Holiday line. I’ve also implemented a price increase for the first time in a few years. This is due to an effort to use more organic ingredients, which is not only better for you the consumer but for the environment as well. We are now exclusively using organic single origin chocolate for the truffles and have also switched to organic cream. I am constantly striving to share with you only the highest quality confections and I believe this is a big step towards that goal.
While out traveling this summer we came across a road side fruit stand which always make me happy, but I was extra excited to come across some blackberry honey! I previously made this Honey Bee truffle with a blackberry honey I discovered at a local gourmet food shop. I adored the sweet berry honey in it’s truffle form but was saddened when I ran out and more proved difficult to find. I had been looking for more ever since so of course I gladly purchased some and am thrilled to bring this truffle back into production. I also chose this new mold, (pictured at left) which reminds me of honey comb. Along with the blackberry honey they had a blueberry honey which I also purchased and will be switching to when the blackberry runs out. I’m sure it will change the flavor slightly but will still be stunning so hopefully I can make this Honey Bee truffle well into the holiday season.
Another great product of our trip is this Blood Orange truffle. While traveling I had the pleasure of visiting Napa Valley for the first time and came across this beautiful winery Round Pond Estate. We had the most pleasant wine tasting experience there with pairings of dainty appetizers while lounging a top their second story terrace and gazing at amazing views of the vineyard and nearby mountains. I hope to return there someday for a more extensive tour of the winery and perhaps the olive mill as well. While visiting we were introduced to their blood orange syrup, made with the fresh squeezed juice of California citrus and with the quality of the wine, the food and the surroundings I knew instantly I wanted include this divine syrup into one of my truffle concoctions. So here it is! A delicate balance of caramelized blood orange caramel syrup and milk chocolate ganache encased in a dark chocolate shell.
It’s good to be back and I look forward to many more blog posts, countless hours in the kitchen and the sweet life.
I hope that you take time to enjoy life, in whatever way makes you happy. To smell the roses or to eat chocolate!