Happy New
Year!
Mamas Gone Cacao!
Chocolate Journey
Monday, January 6, 2014
Happy New Year!
Sunday, October 27, 2013
Master Chocolate Training in Italy
The International Team w/ the Italian Master Chocolatiers |
Lecco, Italy, the home of ICAM |
I traveled to Italy in September to take the Ecole Chocolat’s Master Chocolate Training with Italian Chocolatiers at
the prestigious ICAM Choco Scuola in Lecco. Our week began in Milan and
included tours of top chocolate shops & factories in Turin and a visit to
ICAM's state of the art chocolate factory, which produces chocolate from
bean-to-bar in its impressive 538,000 sq ft world-class processing facility in
Orsenigo near Lake Como. So immaculate it is that visitors and employees alike
must wear protective clothing to enter the factory as though stepping into a
scientific laboratory. Well, chocolate production is a science at the ICAM's
cocoa bean processing plant, one of industry's largest, which includes a
three-story roasting, mixing and grinding complex and a sophisticated
computerized monitoring system. You would never think that the giant 10 ton
steel tanks are filled with liquid chocolate or that chocolate flows through
miles of steel pipes connecting various processing units if you weren't
intoxicated by the overpowering smell of chocolate and you suddenly understand
what makes all the employees there perpetually happy.
Truffles made at the ICAM laboratory |
At the
ICAM Choco Scuola laboratory I learned chocolate making techniques used by
Italian Chocolate Masters and made an assortment of truffles using
their recipes. It was a fascinating week full of chocolate adventures and
culinary exploration in the company of six talented international chocolatiers
from US, Canada, Kuwait, Ireland and New Zealand.
It was
fashion week in Milan when we returned for our departure, so what better way to
end an exciting, informative and oh, so sweet week than to go shopping. When my
luggage was finally checked in at the Milan airport I breathed a sigh of
relief, feeling no guilt whatsoever for paying the surcharge for the excess
weight, part of it from shopping, the other part having made its way from my
carry-on to make room for chocolates. Feeling a lot lighter I rolled my
carry-on filled to the brim with chocolates towards a cafe for my last
macchiatto of Italy. Arrivederci Italia! Grazie per i belli ricordi.
Lemon Basil Bon-Bon |
We opened
our current production season with this trip's inspiration of our new bonbon
celebrating Italian flavors - lemon, fresh basil and extra virgin olive oil -
with a dash of pink salt added for balance, a fine mix of flavors that my
father so appropriately called “salad”. Another inspiration? An espresso machine for our kitchen.
The professional Chocolate Chefs in Italy couldn’t
produce their mouth-watering confections without an espresso maker. It commanded
equitable space in the Italian chocolate kitchen next to the high end automatic
tempering machines, enrobers and other kitchen equipment and was utilized just
as frequently. We believe a good macchiato routine alla italiano (i.e. before
the start, half-way and at the end of each production day) will fuel our energy
in the kitchen and inspire us to produce our fine confections. Not to mention
that it will keep us on our toes and help to soften the effects of sugar, which
could get quite substantial when two highly energetic ladies consume chocolate
while working…
- Elizabeth
Wednesday, May 8, 2013
Chocolate and Wine Pairing Class
Our beautiful chocolates were paired with some handsome wines
to create a mouth-watering gourmet experience that can only come with such
glorious pairings. Peter Nelson of Monopole Wine had expertly hand-picked from
his incredible collection some high-end wines from around the world - a
playful, Italian dry Lambrusco and Valpolicella Ripasso; Santa Barbara Pinot
Noir & Sonoma Valley Cabernet; Grenache from France’s Rhone Valley;
Kroatian Crljenak (Zinfandel); Hungarian Royal Tokaji and two types of vintage
ports. While our guests sat patiently with a plate of assorted chocolates and
truffles in front of them secretly drooling, Master Sommelier Peter delivered
an educational presentation about wine characteristics and we gave a comprehensive introduction to chocolate from its origins and growth to processing
and chocolate making.
Our choice of flavors for the evening included solid dark chocolates in raspberry, black tea blend and pink peppercorn flavors, truffles infused with lavender, rose, pomegranate and Grand Marnier liqueur and dry figs & apricots dipped in dark chocolate. We had an enthusiastic group of food savvy people with refined palates who tried the suggested pairings as well as offered their own suggestions while scrupulously recording their observations on a wine pairing chart provided, some of the participants doing it with such precision that we regret not having asked for copies. Of course there cannot be a shortage of laughter when there are wines and chocolates involved, especially quite a few bottles. Calories? Who’s counting, although collectively we consumed a few pounds of chocolate that evening. We appreciate the wonderful comments some guests left on our Facebook Page.
Chocolate Auction
Chocolate & Wine Gourmet Sets |
Our chocolates created quite a stir at a live auction to benefit
the local Pasadena Christian School. Dinner guests from two tables had an
opportunity to bid on a tray full of assorted truffles and a giant solid chocolate
heart to enjoy as their evening’s dessert in what the auction committee calls
the “dessert war” while the rest of the tables were served a brownie – tasty but
not as exciting and artisan as the tray of hand-crafted fine chocolates. Yes, I
ate the brownie because I could not bring myself to bid on my own chocolates! And
yes, people would pay $200 for an exclusive chocolate dessert and pass the lovely brownie. As a Pasadena Christian School parent I was proud that
our chocolates from the live dessert auction and from the silent auction of gourmet food baskets raised over $500! We thank our business partners The Cheese Store of
Pasadena www.cspasadena.com and Romancing the Bean of Burbank www.romancingthebeancafe.com for their contribution.
- Elizabeth
Pomegranate, Rose, Lavender, Raspberry, Caramel/Coffee |
Monday, February 4, 2013
Chocolate Pop-up @ Spice Station
Chocolate dipped dried fruit bags in the front. |
A busy Saturday spent at the Spice Station’s cozy courtyard in Silverlake, CA. We featured our beautiful Valentine’s solid chocolate hearts, artisan bars, chocolate dipped dried fruits and our premium drinking chocolate, all setup in the center of an enchanting courtyard, right outside the store.
lavender, raspberry & pink peppercorn flavors |
The visitors enjoyed ample supply of chocolate samples throughout the day and savored
our premium drinking chocolate prepared right in the courtyard with fresh milk
and served with a dollop of froth to nearly one hundred visitors.
A large crowd
had come to spend a lovely Saturday at the Silverlake farmer’s market,
restaurants and boutiques, among which, nestled in a tranquil garden off the
beaten path is the Spice Station with its incredible assortment of fresh and
fragrant spices and a pleasant and outgoing staff. You must visit the Spice
Station in Silverlake if you haven’t yet and plan a gourmet meal around a
unique spice. While there, pick one of our artisanal chocolates to serve as a
dessert, available for a limited time during the Valentines season.
Solid chocolate heart cakes perfect for Valentine's Day. |
Have a sweet Valentine!
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