Busy week

So far this week, I have made: Aztec spice, orange creme, espresso, peanut butter, strawberry balsamic, milk chocolate, gingerbread, pomegranate, & molten caramel. Plus a few hundred eyeballs!

Eye balls

Eyeballs for Halloween.



I'm getting better at making them. The best part is the gray goo that comes out when you bite them. As long as you don't look, they taste great!

New flavors

I have been working on a new truffle. I have made the Aztec Spice before, but I think I have improved it. I used Ancho and Guajillo chiles and a touch of habenero along with a few other spices. It has great flavor with heat slowly coming in at the end. I think it could be my new favorite.

E Guittard samples

Received several single-origin chocolate samples this week. Ecuador, Columbia, Peru, Madagascar, Sur del lago and Ocumare. They are all 65%. I like them all! I have to narrow it down to my 4 favorites. Might need some help. Anyone available?

Caramels

Just finished dipping Marcona almond caramels. Yesterday I dipped caramels in dark chocolate and sprinkled with Fleur De Sel salt. Nothing beats a great caramel!

SALT LAKE MAGAZINE

Salt Lake Magazine has just come out with their 2009 Best of the Beehive awards. Chocolot is honored to be their selection for best box of chocolates in Utah.

COLORADO CHOCOLATE FESTIVAL

Went to Denver for the show. It was Friday night and all day Saturday. Ryan and Mel and Melissa and Brett worked the booth so I was free to wander and talk. The kids hauled all the stuff to Denver, set it up and tore down. It was great having such good help. We sold out about an hour before the show closed, so that was good timing. We met some good chocolatiers who were very willing to share their knowledge. Networking is the best part of any business trip.