As you can tell I’m still playing catchup from the end of the 2011 holiday season. During which we were asked by Chef Joe Bonaparte of the International Art Institute to help him with a part of the James Beard New Year Dinner. For those that do not know of James Beard, his foundation and [...]
In Charlotte the chocolate community is still in its infancy. There is good and bad to that. The good side is of course first mover advantage. We path find for the rest of the community to come in behind the wake as we set the bar higher for chocolates (and confections.) The downside is as [...]
We are always testing new thoughts, tastes, creations, ideas.. Many of them will never see the light of day but many others we will put out to select groups to taste and let us know course corrections. This is one such trial. Taza Chocolate 60% Truffle I really enjoy Taza chocolate. It’s made through some old [...]
It’s Time to Relax with Chocolate Truffles Infused with Lavender Soothing, calming, a walk through the garden. Descriptors I use for our lavender infused chocolate truffles. Balancing Lavender Chocolate Ganache Making When using floral components in your ganache you have to be careful of the potency. Too much is worse than too little so we [...]
While our season for these has concluded we’ll still happily make these delicious chocolates on special request. Unlocking Molasses in Chocolate We have been trying to figure out a good way to intertwine chocolate and what are basically the sugar waters (fructose) of the cane and tree families. It is not easy. We want the [...]
