Remember these? If you’ve ever had one, you wouldn’t forget! Your favorite treat just got…….well, better. Thanks to Nabisco and their higher quality packaging my graham crackers no longer come so busted up. Before, upon unwrapping the crackers they would already be so badly broken, I would finish the job by further busting them up into bits and pieces. This was not only time consuming but messy and created more dust than crumbs and random large pieces of cracker.
The new packaging consists of more durable plastic sleeves that are tightly wrapped and seem to keep the crackers more protected. Bravo! Now magically whole, this enables me to easily cut them into clean sections for sandwiching the Smores‘. This makeover gives each bite a more equal graham-to-chocolate-to-marshmallow ratio and makes for a more attractive, less crumbly treat. Resulting in a better product all around!
Go ahead, try them and let us know what you think!
The fourth annual Los Angeles Chocolate Salon was held yesterday at the Pasadena convention center from 11 to 5. For a 25$ ticket one could enter into a world of long lines for samples of about 20 different mostly local, chocolate and confectionery companies. Attending for the third year in a row I originally contemplated not even going but thought- “What type of connoisseur would I be if I didn’t?” Sometimes its just hard to witness hundreds of hands grabbing and consuming so unthoughtfully some of the most artistic and best tasting chocolate in the world. Do they even know how much work goes into? How much love? Do they even care?
Surprisingly, there were no signs around the convention center pointing people to the Salon but tons for the bridal expo going on at the same time, it seems to me they could have lured some brides into the salon, if they even knew it was there! I did take note of how many Chocolatiers participating that like me, do not have a shop but sell primarily on line. I wonder, from a business standpoint how many sales actually take place during this event and how many future customers they gain. Maybe someone can fill me in? It looks like to me, that everyone pays to get in and expects that its a free for all! I mean I understand wanting to get my 25$ worth, but I feel like the company that is putting on the event should get more involved in making people feel like their getting their money’s worth, not the companies that pay for booth space. Also, who want’s to pay 25$ to gorge themselves for nothing more than a tummy ache? I want more demos, more speakers and maybe a raffle.
They did step it up a notch last year by adding cupcakes, chocolate martinis and even a few chocolate sculptures that we got to vote on. Unfortunately all of which did not return. I was pleased to see the addition of author Carole Bloom, writer of over 10 books on chocolate and baking including Chocolate Lovers Cookbook for Dummies. What I enjoyed most about this event was being able to meet and personally talk with the chocolate makers themselves, who were all very friendly and willing to share sources and information. Although it seems there were less participants in 2010 than previous years, the cream of the crop were in attendance.
I always enjoy talking with chocolatier Tonet Tibay from Marti Chocolatt who’s Filipino background shines through in her unique flavor combination’s. Tonet clearly has a true passion for chocolate and went the extra mile giving me a special taste of a black sesame ganache covered in white chocolate, Superb! Her ganache is by far, the creamiest I have ever tasted and Marti Chocolatt easily had the best chocolates at the show this year. Marti’s booth is always a hit with samples galore and I loved the addition of the flower arrangement, nice touch!
The real reason I attended this show was to purchase chocolate bars from Amano at a discount rate and with out shipping! Amano is my favorite bean to bar manufacturer and in my opinion, the best in the world. Their factory is located in Utah right here in the good ole’ USofA! I purchased 5 different single origin chocolate bars all 70%dark chocolate and a box of their truffles, which I hope to review further later in the week. I even got some tips and advice on traveling to Venezuela from Art Pollard, head chocolate maker. Amano always takes home awards at the LA salon and in Seattle and San Francisco as well. Check out the line at their booth!
The only other thing I brought home was this Pomegranate Caramel bar; $4 from Ococoa. This I was instantly drawn to because I have been wanting to make a dipped bar covered with a transfer sheet. This particular bar is molded with the design on what would be the bottom, a very clever idea with a stunning design!
Other companies worth mentioning are R&R Chocolate Palace out of Valley Village for their smooth single origin chocolate truffles. I am also always drawn to the cleaver packaging of Amella’s cocoa butter caramels. Moonstruck Chocolate was also their sampling their all new Single Origin Chocolate Bars, too bad they weren’t selling any but I may purchase a some online to review later. Two out of three are made with Venezuelan beans, which I’m a sucker for. These limited addition bars come in stunning bright colored packages. Until next year!
Traditionally truffles are round confections made of ganache, dipped in chocolate and rolled in a fine or crunchy topping. Beginners usually start with these because making ganache is rather simple while dipping and rolling is fun. The flavor combination’s along with topping choices are endless and with so many possibilities one could have a field day! When I set out to become a Chocolatier I instantly fell in love with artistic pieces, molded and complete with hand painting. So I jumped in with both feet and never even looked back, until now. This Summer I finally had a chance to slow down and get my hands dirty rolling some “good ole’ fashion truffles”.
So I turned to one of my favorite chocolate making books for inspiration and advice. “Making Artisan Chocolates” by Andrew Garrison Shotts. This book is a favorite of mine largely because of it’s layout and structure, it includes simplistic instructions while still paying attention to detail. I always use it as a quick refrence, for easy explinations on the in depth process of making chocolate from bean to bar and because it includes fantastic charts on chocolate tempering, and pairings. As well as recipes for three types of truffles; rolled, molded and cut squares.
I made about half of the hand rolled truffle recipies in his book, all of which turned out good. My favorite though, is called Ginger Bread. I think of it more like pumpkin spice, probably because its made with lots of pumpkin spice. This recipe is also unique because it’s ganache is made with a mix of 38%, 64% and 84% chocolates and then dipped in white chocolate. I’ve never once thought to mix so many together but the result is devine, so I’m sure I will in the future. Then, the best part is the topping! A mix of toasted crisp rice cereal and pumpkin pie spice. AMAZING and I SO wish I would have thought of this myself. The second time I made these I kicked it up a notch by adding Butterscotch Schnapps to the ganache, I think Bailey’s Irish Cream and Caramel would be delicious as well.
Making these truffles is almost as much fun as eating them! I encourage you to try it and be creative, it’s half the fun! Some other ideas for toppings include nuts, coconut, powdered sugar, or sprinkles. Look for some of my recipes to come in future posts!
Recently a customer called inquiring if she could purchase chocolates by the piece to fill already purchased favor boxes. She also wanted to know if we could coordinate the colors to that of her wedding. I assured her this would be no problem!
The bride and groom agreed on the Double Chocolate Truffle as their favorite. Then requested that the splatter design be in light blue. “My pleasure” I said, also suggesting we add a white back-ground to wedding esque’. After discussing the dimensions of her boxes I also suggested she choose two pieces, this way one would not roll around in the box and become damaged. She also told me that she liked the Burnt Caramel truffle but loved the design of the Chai Latte. I looked around and found a delicate blue and silver design that we both agreed would be stunning for the chai piece and I made it into the Burnt Caramel flavor, just for them!
When completed, these chocolates were placed in large 50 piece stock boxes and then packed into our insulated shipping cartons with plenty of ice packs. I’m pleased to report they arrived successfully via fed-ex 2day air.
Congratulations to Dan and Kendra from Ohio who were recently married and choose Lady Chocolatier to do their custom chocolates. We wish you a life time of happiness!
Confession- I have a great relationship with beer. I love it and it treats me well. I fight the urge to enjoy one each night with my dinner or after. Almost as much as with chocolate, I’m obsessed. It’s been way to long since my last beer review and pairing, mostly due to this bad boy- Samuel Smith. I went through at least a six pack of this famous porter trying to figure out which chocolate goes best with it and I still can’t decide. Here I have it pictured with my top three, for obvious reasons- Espresso, Burnt Caramel, and Malt.
Let’s start with the beer though. Wondering what the difference between a porter and stout was I set out to do some research. Easily enough I discovered there really isn’t much difference, even if it’s up for much debate among beer geeks whilst knocking down pints. I did learn some fun facts about The Samuel Smith Brewery which has been a family brewery since 1847 and one of the few independents that operates over 300 pubs that only house beer produced at their brewery. Also, how they still deliver re-usable bottles in beer crates and make local beer delivery’s via shire horses and buggies.
Besides that, let’s talk about their Taddy Porter. A full bodied beer, dark in color, packed with flavor yet with superb drink-ability. Recommended tasting temperature is 55 degrees, which is easily shrugged off but not be ignored. Key malt, chocolate and coffee flavors don’t reach there full potential until this brew warms. (This took about 20 min out of my fridge, which is pretty cold.)
Now for the chocolates! Let’s count down, shall we?
#3- Malt Truffle. This milk chocolate ganache is infused with malted barley, much like during the the beer process. This makes it an obvious pairing choice for many styles of beer. The smooth and creamy milk chocolate rounds out the porters intense roasted flavor. While small bits of sweet malt powder combined into the ganache balance the slight bitterness of the beer.
#2- Burnt Caramel Truffle. Again, a great match with the milk chocolate due to a flood of creamy smoothness that fills the mouth. This ganache base is of a strong burnt caramel emulsified with chocolate to marry into subtle sweetness, helping to bring out beers own roasted and burnt notes. As always caramel and coffee are a great pair! This truffle is quickly becoming a crowd favorite and goes well with many beers.
#1- Espresso Truffle. This dark chocolate piece infused with fine Kona coffee, unites with the beers own coffee notes. As quickly these flavors meet they are fought off by the lush fruitiness of this Venezuelan dark chocolate. These same red fruit undertones, drawing me to this chocolate blend in the first place, once delicate, are intensified by the robust beer flavor. Definitely making this piece #1!
As Summer is winding down and Fall is upon us, I find myself wanting to bake. So when some over ripe banana’s were staring me in the face I had no choice but to mash them! Of course chocolate always makes things better and with their addition to these tasty treats, who can resist?! I always make muffins on the small side to help curb part of the calories also yielding a dozen and a half muffins rather than just one full dozen. You can also freeze these wrapped in cello and placed in an airtight container to enjoy at a later date. I always find thawing works best in the fridge for a day and then on the counter to room temp before enjoying.
Creaming is the most important step to making this recipe great! This process incorporates tiny air bubbles to ensure the batter will rise properly and be light and airy. If the butter is too cold or the ingredients are over beaten this can cause a release of these bubbles, creating a dense flat muffin. Notice my photo….. yes flat! I did make this mistake by using cold butter AND by creaming with a fork. It is possible to do this by hand but one should use the mixer attachment, which I also did not. Plus, doing it by hand is just tiring and better results will always come if you just use the mixer, properly of course. So butter temp should be around 65-70 degrees and you should always start my mixing on low speed first and then switch to medium once ingredients have been incorporated. The key is to create a fluffy mixture that has increased slightly in volume and lightened in color. And remember- Don’t over Beat!
Obviously I learned this after my baking session but I know there will be many more to come. Hopefully then, I will add some photos of my new and improved fluffy muffins! Good Luck to YOU!!
The mission of this program is to raise awareness and donate funds for the ongoing rescue and rehabilitation of endangered sea turtles. Lady Chocolatier would like to take part in those efforts and we need your help. 100% of all profits from our sales of Chocolate Pecan Turtles will be donated to the Audubon Aquarium of the Americas, the primary facility for current sea turtle recovery from the gulf oil spill.
All seven species of this prehistoric reptile are currently endangered and have been for decades. With five of the seven species living and breeding in the Gulf of Mexico the recent oil spill has heightened the cause for concern. I wish not to dwell on the numbers that have perished since the spill first began, oiled or not. What I want is to raise awareness and to assist in the rehabilitation of LIVE sea turtles.
Biologists, Veterinarians and Volunteers have been working long hours in the heat of the summer in an effort to de-oil rescued turtles. De-oiling is the process of bathing and carefully removing oil from the exterior of the turtle. In addition to multiple baths, the turtles are being treated with electrolytes, antibiotics and Toxiban, a product that helps prevent further absorption of oil by the digestive system and internal organs. Data is also being collected to help monitor long term effects of direct oil exposure.
I’ve learned of these treatments from the New England Aquarium Marine Animal Rescue Team Blog, written by Biologist Connie Merigo. (The above photos also came from this detailed blog.) Connie was sent from the New England Aquarium to assist with the rescue effort led by theAudubon Aquarium of the Americas in New Orleans. AOA is presently one of four designated local institutions that have been set up as critical care facilities for oiled turtles. The Louisiana Marine Mammal and Sea Turtle Rescue Program, coordinated by the AOA, is the primary responder for the state of Louisiana for rescuing, rehabilitating and releasing marine mammals and sea turtles.
As of April 30th there are approximately 147 turtles in rehabilitation centers, 115 of these were rescued with visible evidence of external oil. Currently 105 are being treated at the AOA, with more turtles arriving every day. Therefore, I have decided all current donations from Lady Chocolatier will go directly to them.
For more information on the effects of the oil spill updated daily check the following sites.
Last week while in the super market a neat row of ripe and beautiful peaches took my eye. Instantly I was impressed and thought to myself- “I’ll make peach cobbler, it’ll be fun”! I set out to find a classic recipe and quickly learned that over ripe peaches may create a liquefied cobbler. So I decided to buy more peaches, less ripe and combine the two. Out shopping again I came across some lovely white peaches and thought these would help balance the sweetness while creating a nice color variation.
I settled on the World’s Best Peach Cobbler Recipe, yeah I was drawn to the name but ultimately chose this for it’s simplicity and lots of positive reviews. Although after following through with this recipe I wish that it was written better, first listing ingredients, pan size and oven temp. It boasts a “knock-out” crust and instructs to mix it with your hands, I regretted this the moment butter went under my finger nails. I am wondering what the biggest difference in the crust would have been had I just mixed using the dough hook on the stand mixer. .. maybe next time.
Boy oh boy was peeling fun, and MESSY! Between a pairing knife, a potato peeler and my fingers I eventually got through all 12, half white and half yellow. This is probably more than the 4 cups the recipe called for but with all that sugar I didn’t think it was a big deal. After tasting many bites of each type I almost felt ridiculous adding all that sugar! I read that white peaches are sweeter than yellow and that they have more “peach flavor” but in my tasting I really thought it was the other way around. Maybe I was confusing the tangyness with sweetness? Either way I think they balanced each other out quite nicely.
This recipe didn’t call for pan size which I guess is irrelevant if I didn’t use the instructed amount of peaches. I started with a 2qt rectangular and quickly switched to a 3qt for fear of the sauce oozing over the top. Smart choice! After letting the dough chill and rolling it out I realized I may have added too much water because it was a little sticky. But I managed the lattice work just fine to complete my first ever Peach Cobbler!
Of course you can’t have cobbler with out vanilla ice cream so that’s just what we did! As far as taste goes, initially I thought it was heavy on the nutmeg and could have used less sugar. But after having a second serving the next day I changed my mind. I definitely think the cobbler was better after sitting over night. Why is that? Peach Cobbler may not be “As American as apple pie” but it’s pretty close. If your looking for something sweet and fresh this weekend to wow your friends and family peaches are in season!
Nearly a year has passed since my first experiments with chocolate and airbrushing. Naturally, the more hands on time I have with the airbrush, the more I learn! It’s been much too long since I’ve posted about my journey and what I have discovered. With increased interest in the art and many of you asking questions I set out to relay the best of my findings. Today will be the first post in a series of airbrushing tips I will call Technique Tuesdays.
Temperature
We all know that with all things chocolate related, temperature is number 1! We also know what works today, may not work tomorrow. I’ve come to realize that this may be due to humidity, which I have found can be EXTREMELY hard to control.
When airbrushing cocoa butter, any temp. from 90 -100 “can work”. But, the higher the temp- the higher the risk! High spraying temps can cause sticking and unsuccessful transfer to the chocolate producing ugly results. And just because it comes out ok at 100 once, doesn’t mean it will the next time.
Depending on the look you desire you may want to try spraying at varying temps. Cooler cocoa butter results in better textures where hotter creates a sort of puddling effect. The puddling can be cool on a detailed mold but also risky, if you pool too much it may not transfer to the chocolate entirely.
90-95 produces the best results for me and the texture I am going for. The most important tip I have regarding temperature is that if you are using a can of compressed air vs. an air compressor(as I am), you will need to start with the cocoa butter temp slightly higher, such as 95.
The air from the can tends to come out very cold, quickly cooling down the cocoa butter. I help reduce this and help prevent the can from freezing by placing it in a jar of hot water. I also recently started heating up the paint nozzle with a blow dryer, before I start to prevent any clogs. This is also a useful tool for de-clogging the nozzle during use. When using a can of compressed air t is very important to be sure you are not over tightening the regulator knob. If the pressure is too high, moisture will spew from the air trigger and may get into the molds. Moisture is the enemy!
Everyone has suggestions for different temperatures; remember there are so many factors that play part in the process. What works for one person may not work for you. Your biggest role is to be patient and have fun!
Tackling fondant can be tricky and a good work out! I used to make these delicious Cherry Cordials for Christmas and Valentine’s Day but have skipped them over the last couple of years due to the time consuming labor and short shelf life. I decided to make these cordials for a recent chocolate and wine pairing party as a special treat. Because I am always looking for new pairs to mate, we tasted these cordials with the famous Wilson Creek Winery Almond Champagne. I knew these two would hit it off because I always put a touch of almond extract in the fondant to enhance the flavor. I think the flavors are initially a bit sweet together, but with two outstanding partners it’s difficult not to find bliss!
Contrary to popular belief chocolates are not actually painted, molds are. This helps the chocolates keep their shinny appearance after being molded. If small amounts of cocoa butter paint stick to the molds and do not adhere to the chocolate you can apply touch-up after molds are released. If you are going to paint molds, it's a good idea to do it before you do anything else, as the paint will need extra time to set up.
Personally I choose to mold cherry cordials, mostly because it helps their shelf life. I also choose to use a “fancy” cherry cordial mold and hand paint them, because it makes them look fabulous! I have hand-dipped them and used a regular dome mold before. I understand that the experimental chocolatier may not have a closet full of molds like I do; therefore dipping will work just fine. When hand-dipping it is important to take special care in covering the whole cherry, if this is not accomplished the fondant may start to seep out as it turns liquid. You should also be aware of how thin your chocolate shell is because this liquid can sometimes penetrate the chocolate from the inside causing it to become soft. I know some people like to double dip the cherries to avoid these problems.
This recipe comes from a great cook book called “Candy Making”, my very fist book on the art. Back when I first started in my own kitchen in 2006 this book was pretty much the only one at the local book store on chocolate or candy making period. I thought at first it was a bit old fashion, but quickly learned “Candy Making” to be a great base for a beginner such as myself. Since then I have experimented with many of it’s recipes and they have inspired me to create some of my own as well.
***This is a great recipe and can be as simple or as difficult as you choose to make it. I think making fondant is slightly advanced candy making and if you have never tempered chocolate before you probably want to learn first by dipping something more simple. If you just have to make these and don’t know how to temper try using old school methods of melting chips and adding paraffin wax, my sis does it all the time. I have also heard they have tubs of easy melt dipping chocolate for beginners that you melt in the microwave. But I wont attest for that stuff as I have never tried it and am sure the quality is sub-par.
Tools you will need:
paper towels
baking sheet
4-qt sauce pan
wooden spoon
candy thermometer
dough scraper and/or metal spatula to work fondant
double broiler
fork
wax paper
Ingredients you will need:
maraschino cherries (md to lg jar)
sugar
corn syrup
salt
water
tempered chocolate for dipping or molding (I choose dark chocolate to help balance the cordials sweetness.)
I always try to find the smallest cherries possible so that they will fit better into the chocolate molds. I used a medium jar of Maraschinos that were already pitted and de-stemmed. (Approx. 51 cherries) Although the fondant recipe is enough to dip double that, I usually like to do around 50 at once and save half the fondant for a week or so later. They need to be placed out on several layers of paper towels to dry out for about an hour while you are making the fondant. *Be sure to reserve a little juice for later*
It’s time to cook the fondant, follow directions carefully and keep a close eye on the thermometer. If sugar crystals form along the sides of the pan you may wash it down with a wet pastry brush. I don’t usually have much of a problem with this if I stir carefully in the beginning.
Try to have your baking sheet on a flat surface, somewhere it can stay to cool and you don't have to move it. I like to place it on a wire rack or on top of the oven. I have a gas oven so the metal around the eyes keeps the pan lifted and air can pass under it to help it cool faster. The mixture needs to cool for about 20 minutes. The bottom of the pan should only feel ever-so-slightly warm.
*If you choose to mold your cherries now would be the best time to make shells. And if painting was involved it should also be set-up by this time.
After the fondant has cooled it is time to work it! It is especially useful if you can find a good surface to place the pan on so it won’t slide around too much. I like to put it on the counter top so at least one side butts up against the wall, this way when I push the fondant across the pan I have resistance from the wall. I also like to pour a teaspoon of almond extract on top the fondant before I start. Using a metal spatula (pictured below) and/or a metal dough scraper (pictured above) you need to work the fondant back and forth along the pan. This is not easy and gets harder as the minutes tick on. It’s important to mix it well; folding it onto of its self, scraping the pan frequently and even using a twisting motion to stir. Use one tool to scrap another clean when there is too much sugar build up.
Just when you think you can’t do it any longer, 10 min have gone by and you will need to keep mixing for 10 min longer. As the fondant starts to set up it turns from clear to opaque to white. When its white, impossible and starting to crack or crumble a bit you can call it quits. Pat yourself on the back and nix your work out for the day because that was it!
Once the fondant is set up you are now ready to slowly re-melt it for dipping the cherries. Place fondant in a double broiler on the stove over med/low heat. Continue to stir frequently until melted and then turn the heat down a touch. If necessary, the reserved cherry juice may be added at this point to thin the fondant for dipping. Add one teaspoon at a time until desired consistency is reached. (I think this depends on how “set-up” of stiff your fondant was. I find sometimes I don’t even need more than 1tsp and other times I need up to 6.)
It’s time to dip! Fully submerge one cherry at a time into the fondant and fish it out with your fork, a regular fork is fine or a dipping fork if you have one. Let a bit of the fondant run off from the bottom and gently scrap the excess along the side of the pan to prevent puddling. Place each cherry on a baking sheet lined with wax paper. You will have to regularly stir the fondant and clean your fork while dipping. You may choose to use all of the fondant at once, or store what’s left over for re-melting at a later date. Best use of storage- in a plastic bag, in a cool dry place for up to a month.
When the cherries are dipped in fondant and cooled they are ready for chocolate. We don’t want to wait too long for this step because the juice from the cherries causes the fondant to quickly break down. This is what we want, but only after the cherry is also covered in chocolate.
If you have your molds and the shells are ready, place a cherry in each cavity. You may have to gently push them in to fit and sort of squish the fondant down to create enough space for capping. Once the whole tray is full, cover the bottom with a thin layer of tempered chocolate to cap. Let these dry completely before they are ready to be released from the molds.
If you are hand-dipping, dip each cherry in tempered chocolate, using the same technique as in the fondant but take extra care that you don’t scrape too much excess from the bottom. We want them to be fully coated to prevent seeping and quick spoilage.
This is what you want your finished product to look like. They need at least 24 hours and up to 48 for the fondant to become liquid. Cherry cordials will last up to 3 weeks stored in an airtight container in a cool dry place. Enjoy!
Remember these? If you’ve ever had one, you wouldn’t forget! Your favorite treat just got…….well, better. Thanks to Nabisco and their higher quality packaging my graham crackers no longer come so busted up. Before, upon unwrapping the crackers they would already be so badly broken, I would finish the job by further busting them up into bits and pieces. This was not only time consuming but messy and created more dust than crumbs and random large pieces of cracker.
