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.

New website

We have completely resigned our website. Please check it out and let us know what you think and if something isn't working. Thanks. www.sweetchocolot.com

What to do with eyeballs

Wondering what to do with my eyeballs? A good friend, Cassidy Sudduth came up with these "beauties".

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.