My boxes are here!

The brightly colored bands/labels are a fun addition to the boxes. If you look closely, you will notice that the boxes do not have the Chocolot printed on them. These were mock-up boxes to test for size. The bands are just samples also. We are still working on them.

This is the "introductory" size. 6 pieces of lusciousness. This box is the real box with the foil stamp. don't you love it?

These are the three sizes of boxes. They hold 6,12,& 24 pieces.

These are my new-to-me melters. Each holds 50# of chocolate. I had no idea how much that really was! I should NEVER run out of chocolate now.

Large order

I have a large order that needs to go out Monday morning early. I have them ready to go. Here is a picture of them before putting them in the box. Each box has 9 pieces: Molten caramel, Marcona almond caramel, Gianduja, Lemon, Mayan, Hazelnut, Root beer, Beehive, & Fleur d'sel caramel. They look pretty good to me!!

More experimenting

White chocolate triangle mold with a lemon curd ganache

The "Beehive". A touch of wildflower honey topped with a honey ganache.

These are Orange and Strawberry ganaches in the shell mold.

Hazelnut ganache in the hazelnut mold with a dark chocolate stripe

You have seen these before, but they are multiplying. These will be my signature piece. A mint infused white chocolate ganache.

Molten caramel in the farfalla mold

Cinnamon ganache in the Maya mold, sprayed with a touch of yellow. One is in dark chocolate, the other milk.

CHOCOLOT

I have my domain name. www.sweetchocolot.com I don't have the page up yet, but that will be coming along soon.

Green Ones

Here is todays effort.

Swiping colors

No, I didn't steal them, just used a gloved finger to wipe or swipe the color in the molds. I used white and topaz yellow. I think it worked quite nicely, thank you. The mottled ones I used a cotton ball to apply the color. Tell me what you think.


This is my "Norman Love" impression. You will have to google him to know what I mean:-)


I am thinking I really like these.


These were made with the cotton ball. Different effect, but kind of cool.



I made these because I was filling some molds for a wedding order and I had extra filling. I didn't want to waaste it and I didn't have any shells ready, so I hurried and made these. I didn't have time to get the compressor running, so I just melted the color and swiped the molds, made the chocolate shells, filled them and closed the molds all in about 20 minutes.

Marcona almond caramels

Yesterday I made Marcona almond caramels. It is a new recipe where I caramelize the sugar and glucose before added the cream. It seems to make a very nicely flavored and textured caramel.




I don't dip the entire caramel because the nuts make the top irregular and it is hard to put a transfer sheet or texture sheet on it. If you look close, you will see that I dip the caramel up to the top, then just drizzle chocolate on top. I think I like the look. By dipping the bottom, it keeps the caramel from spreading.