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 Came Today!!

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 received my new logo transfers and had to try them out. I probably won't use them on rectangles, but that is what I was dipping today.



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.

Meyer Lemon and Root Beer Float

Meyer Lemon and Root Beer Float are ready for Spring. White chocolate is not my favorite, but these two flavors need it.

Easter bunnies 2010

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.

New Chocolate Room

My storage drawers. We put vinyl letters on each drawer.


The Guittard pan in the window was a gift from Gary Guittard. It is one of the old molds they used to form 10# chocolate bars. They now use polycarbonate and these were headed to the museum. I asked if I could have one and they said yes. In the jar are unroasted cocoa beans. The sign is the Salt Lake Magazine Best of the Beehive award for Best Chocolates in the state.


Another view of the room with one Savage tempering kettle in the corner.


A work table with Savage melters in the background. A guitar cutter is in the foreground. This allows me to cut squares, rectangles or diamonds evenly.
I finally have the room about where I want it. I have a small refrigerator, and induction burner, microwave and lots of drawer and cupboard space.