NEWS COVERAGE

It has been a busy 2 weeks. The Deseret Morning News did a big article on my toffee.http://deseretnews.com/article/1,5143,705267581,00.html and the SL Tribune food editor dubbed me Utah's Chocolate Queen. The Standard Examiner did a small writeup on gift ideas and mentioned Chocolot.

This Week

Booth at the start of the show.

The Best Daughters-in-law

The Best Dark Chocolate Award

My two best helpers!!

The Medals

The Help

Small box ($9.00)

Shoppers

What a week I have had!! Monday, I had to have my chocolate entries submitted for the chocolate competition for the Utah Chocolate Show. I entered dark chocolates, milk chocolates, truffles, toffee, caramels, molded, dipped/enrobed. Wednesday, I was on local TV-see photo below. On Thursday, we(very supportive family members) set up for the Utah Chocolate Show in Salt Lake City. Son-in-law designed the booth as well as my wonderful packaging. It took several hours to get everything the way we wanted it. The shelves were stocked with more than enough product for the 2 days of the show. The aprons were hung and the stools cleaned off from baby's sticky hand prints. We covered it up and went home. Thursday morning, Mel and I opened for business. What a business!! I thought we might sell a little popcorn and toffee, but no one was going to buy my chocolates. I don't know why I thought that, but I guess I didn't know that others really appreciated the work and art that goes into them. Just before the show started, the competition judges gave the awards. Imagine my surprise when Chocolot won 8 Medals!!! I felt like Michael Phelps walking around with 8 medals around my neck. We won in every category we entered plus a special Artistic Merit award and 2008 Chocolate Champion. It was great fun! I taught a hands-on tempering class for 2 hours and Mel manned the booth. After the class, I taught a demo on the stage on making toffee. By the time I got back to the booth, Mel was exhausted and about out of candy. There was a crowd around the booth the whole day. Everyone commented on how great the booth looked and how beautiful the chocolates were. It makes it all worth while when your work is appreciated.
Left the booth at about 8 to come home and box more chocolates. I took down more than the first day, stocking heavy on the larger sizes. We sold out again on the second day. We had more help in the booth and we had double the attendance from the day before. I taught the tempering class again, but the kids handled the booth just fine. At close, we were out of product and energy. The kids tore down the booth and hauled it all out. Couldn't have done this show without them.
One of the highlights was that many people commented on the Candymaking book that my mother co-authored with me. Many commented on fond memories of taking classes from her.
Oh, I forgot to tell you--the Deseret Morning News was there taking pictures and writing a little story about the toffee and the show. Check them out on Wednesday. I'll have some photos to down load in a little bit. Thanks for all your support.

Next event is coming up the first weekend in December. It is in Logan Utah at the Bullen center. Entry is free. It is a juried artisan show. Should be lots of fun.

TV appearance

Wednesday, I had the opportunity to do a cooking segment on Good Things Utah on channel 4 ABC. It was a fun experience and they asked if I would come back and do more. Ryan and Mel came to help. Ryan took this photo of the girls and me and Mel.
Thursday we set up for the Utah Chocolate Show. A very busy week!!

Web site is up

We have been really busy getting orders out for November. We produced 2000 containers of toffee, 1000's of bags of popcorn and bark and lots of chocolates. I will be on Good Things Utah tomorrow-Wednesday November 19. I'll be making dark chocolate ganache and dipping. Friday and Saturday is the Utah Chocolate Show and we will have a booth and I'll be teaching a class each day on tempering.
We sold our chrome plating business in October and that gave me the freedom and time to get my candy made. It is a lot of work, but work I enjoy. Check out the web site. www.sweetchocolot.com and let me know what you think.

Website is coming

My website is under construction so I thought I would give you a preview. Please give suggestions and corrections to my About Us info:

Chocolot is an artisan chocolatier located in Ogden Utah. Ruth Kendrick has been making candy and using chocolate for more than 50 years. She is a second-generation chocolatier, having learned at her mother’s (Pauline H. Atkinson) side. Ruth and Pauline co-authored HP Books Candymaking, including all their favorite recipes and helpful hints. They have both taught classes in candymaking for many years, both together and separately.
Ruth has made traditional chocolates for years, but in the Spring of 2008 she attended the Callebaut Chocolate Academy in Montreal, completing the course work for a certificate in the Advanced and Expert levels. That experience changed her way of making chocolates. Instead of hand dipping chocolates, she now uses molds and colored cocoa butters to enhance the taste and appearance of her chocolates. She still fork dips some pieces with a thin shell of couveture and uses cocoa butter transfer sheets and texture sheets. Everything is made by hand in very small batches. The finest ingredients are sourced from around the world bringing the exotic as well as the traditional flavors to her confections.
This summer she has been working on chocolate covered popcorns. This is a new area for Ruth and she has come up with some great flavor combinations that make you want more. English toffee has always been a favorite treat and Ruth has included that in her offerings.
Her personal philosophy is that her candy must be the best tasting, freshest, and most exciting chocolates available. She is passionate about her chocolates and hopes you enjoy them as well.
Ruth has been a guest presenter on a Chocolate Cruise with Princess Cruises, and has appeared on the Food Network with Bobby Flay and Al Roker.

Order form

In case any of you are interested in ordering, here are my selections. I won't put my email. Call me 801-479-5806. Thanks





Chocolot artisan chocolates My unique confections are handcrafted from the finest ingredients. I use only E. Guittard or Callebaut couveture chocolate with a high cocoa butter content. Each piece is selected for flavor combinations with the particular chocolate, whether dark, milk or white. Colored cocoa butter is applied to some pieces. My popcorn is a moreish treat. You always want more!! I make it with real white chocolate, cinnamon and almond toffee bits. I also make almond toffee covered with chocolate and sprinkled with almonds.
My chocolates can be towered together for an impressing gift, or use any of my confections in your own gift baskets.
Please order as soon as possible so that you won’t be disappointed. I personally , hand make all my confections and I have a limited production.
I hope you enjoy my offerings. I am passionate about my confections and want them to be the best available.
Chocolates
small box (6 pieces)______@ 9.00=_____
medium box (12)________@ 15.00=____
large box (24)___________@ 25.00=____
Popcorn
small (4 oz)______@ 3.00=_______
large (16 oz)_______@ 12.00=______
Toffee
12 oz container_____@ 14.00=_____
Name
Phone
Company
Date needed

Chocolot

More photos