HALLOWEEN EYEBALLS

New flavors this year: Booberry, sLime green, and Blood orange.

COOKING LIGHT MAGAZINE

October issue, Page 174. There we are!! We got a Tasty Award for best artisan sweets. I told them I make nothing that is light and they said as long as I don't use trans-fats, they consider it light. I like their thinking:-)

New Enrober

Here is the enrober. It took Ron and I about 2 hours to uncrate it. Jeff had to come over and help carry it into the room.


I already had chocolate melted so I filled up the pan and started her up. I didn't want to practice on anything valuable so I practiced on cinnamon bears. Not that they aren't good, just cheap and easy:-)We also coated some Oreo's.


It actually works!!! I thought we would have a disaster, but it worked!

They just came out the other end all covered in chocolate. I have a lot to learn, but at least they worked the first time. That is encouraging!!

LAS VEGAS CHOCOLATE SALON AWARDS

We are pretty excited. We won several including Top Artisan Chocolatier!!
Las Vegas Chocolate Salon Awards 2010
CHOCOLOT WON GOLD
BEST IN SALON
TOP TOFFEE
BEST TRADITIONAL CHOCOLATES
BEST MILK CHOCOLATE
TOP ARTISAN CHOCOLATIER
BEST COMFORT CHOCOLATE PRODUCT

CHOCOLOT WON SILVER
BEST FLAVORED CHOCOLATES
MOST GIFTED CHOCOLATIER
MOST ARTISTIC DESIGN
BEST GIFT SET
BEST PRESENTATION AND PACKAGING

CHOCOLOT WON BRONZE
MOST DELICIOUS INGREDIENT COMBINATIONS

NEW BARS

Here are some of our new bars for Fall. We are doing a variety of toppings on dark, milk, and white chocolate. One of my favorite toppings is a caramelized cocoa nib on white chocolate. I know, some people think white chocolate is the ugly step-sister of "real" chocolate, but it totally works on this bar. We are doing Candied orange peel and nibs on dark chocolate, Utah cherries and candied almonds, wasabi and ginger (our sushi bar) coconut, macadamias and ginger, blueberries and lemon peel, cocoa nibs, espresso beans, peppermint candies on white,and fruit and nuts. I have also played with a granola bar. Since I share a kitchen with Natures Indulgence granola, I put some of their granola on dark chocolate. Pretty good if I do say so!

For Corporate gifting or for yourself, we have some fun containers this year.

Orange Creme

Made Orange Creme chocolates today. They are wonderful! Used semi-confit orange peel and Grand Marnier. You really get the flavor of the orange.

New Transfers

I tried out the new logo transfer sheets today. They are on rectangles because that is what I was dipping today. Not sure what flavor I will be using them on.



Here is a new flavor we are trying--Utah Montmorency Cherry Pie. There is a layer of cherry pate de fruit, and a layer of ganache containing graham cracker crumbs. Ryan got the recipe in a chocolate class he took in Los Angeles in April.

Spring flavors

Meyer Lemon and Root Beer Float are ready for Spring. If only the weather around here would cooperate!

Large, solid Easter bunnies are ready. We also made a few Easter boxes with fresh flowers and wheat grass. Turned out pretty good.

Easter bunnies

My Easter bunnies are ready to go to a good home. White chocolate has passionfruit marshmallow, milk chocolate has gianduja and dark chocolate is Manjari-Madagascar.