whoops.

So december happened. Crazy chocolate land! We made way more then we needed so if anyone wants to hang out and eat about 200 chocolates I am definitely available! However, we did sell all that we needed! We had a large special order that we worked like crazy to fill. Everything went smoothly, we had a slight shipping problem but everything was quickly resolved. Oh my the worst part of this whole month was that we left an open box of chocolates on the counter and my dog ate it! It was terrible! We called the emergency vet and they said to have her drink milk and hydrogen peroxide. She then threw it all up and has seemed fine ever since. So scary!

on another note. I may have eaten too much chocolate. I know I know, hard to believe. But tomorrow I am starting the cliche january 1st diet. yck. I hate diets. I also hate that my wordpress is not auto correcting. I am being distracted by glee and can’t focus on spelling.

okay, glee won me over. sectionals.

HAPPY NEW YEAR!

Chocolates are the best Holiday Gift!

Christmas 2012

16 Piece Box of Truffles $25.

9 Piece Box of Truffles $16.

English Toffee 6oz $8.50

Salted Caramels 6oz $7.50

Peanut Brittle 6oz $6.50

Truffle Flavors

Dark Chocolate, Milk Chocolate, Raspberry,
Orange Vanilla Bean, Bourbon Golden Raisin,
Earl Grey Tea, Cinnamon, Espresso, Toasted Coconut,
Spicy Cayenne, Hazelnut, Peanut Butter, Pistachio,
Peppermint, Salted Caramel and White Chocolate Brandied Cherry.

*The 16 Piece Box will include all flavors, the 9 Piece Box will have a random assortment.

To place an order please email landrysconfections@gmail.com

Let the ganache begin!

First things first, ganache is a mix of cream and chocolate. It is the truffle center for all of my truffles. I am going to be making 15 different flavors of ganache this week. I personally do:

1# dark chocolate
1 1/2 cups cream

All you need to do is chop the chocolate into small pieces, no larger then a half inch, then place it in a heat proof bowl. Next scald your cream with a pinch of salt. As soon as the cream boils pour it over your chopped chocolate. Let it sit for 1 minute then whisk until it comes together. Be careful with your whisking. I tend to splash cream all over the counter, which is kind of a waste of deliciousness. Once you have thoroughly combined your chocolate let it sit at room temp for at least 10 minutes then refrigerate until set. I like to make it a day ahead. Now you have made ganache!

Once the ganache has set I like to use a 110 size ( the smallest) ice cream or candy scoop to scoop the truffles into equal portions. Then I roll them into little balls just like you would tollhouse cookie dough before you bake it, except much smaller. After this I either put them back into the fridge, covered, then dip them into tempered chocolate or you could just roll them in cocoa powder and call them done and delicious!

More chocolate.

Today I ordered 242 pounds of chocolate. 242 POUNDS!!!! I will be getting it on Thursday, I will provide photos!! I am going to receive 5, 22# bags of bittersweet chocolate. 5, 22# milk chocolate and 1, 22# bag of white chocolate. I can’t wait to see it all together!!

We paint for fun!

Jesse and I like to paint in our free time. We paint with acrylic on canvas. Jesse is amazing, he has been painting a lot of landscapes lately, I’ll try to snap a picture at some point. I like to paint random things. I never really have a vision or anything I just wing-it. I actually finished a painting this weekend so here it is…..

20121023-213458.jpg

Pumpkin Carving!!

Every year we have an annual pumpkin carving get together. Everyone brings a pumpkin and I bring treats and cider. Nothing beats warm mulled cider. Well almost nothing, coffee at 6 am trumps everything. For treats last year I brought candy bars, the child in our circle of friends ate a bit too many and was off the wall! I had the worst tummy ache afterwards. So this year by request I made pumpkin spice cake. Jesse requested this and in the 8 years we have been together he has probably only ever requested sweets maybe 10 times. So whenever he does I almost always say yes. I made a 10″ cake and cupcake/muffins with dried cranberries and chocolate chips added.

20121022-105102.jpg
We ate them too quickly to get photos after they baked.

20121022-110523.jpg

20121022-113621.jpg

20121022-113626.jpg
Jessie’s Muppet Themed Pumpkin!

20121022-113657.jpg My pumpkin was supposed to be Medusa but that didn’t work out so well.

20121022-113746.jpg

20121022-113751.jpg Pearl Jones did an amazing swirled pumpkin!

20121022-113913.jpg Ann Lam being a true artist with her abstract pumpkin.

20121022-114018.jpgMadeline’s Pumpkin! By far the best!

20121022-114113.jpg Erica’s pumpkin…the scary one!!

So Much Chocolate. Oh My!

Tempering chocolate can be a little scary but it is always wonderful. No matter what happens you get to eat chocolate.

20121022-100642.jpg
The first thing that you need is chocolate, this is my favorite brand. Barry Callebaut

20121022-100827.jpg
Dark Chocolate. Definitely my favorite chocolate. I love to dip milk chocolate ganache in dark chocolate that way when you bite in it has a outer crunch and a creamy center. Magical. With dark chocolate you can also do very robust flavors such as wine and cayenne. The spicy Cayenne truffle is a family favorite. I made it once and now I don’t think I will ever be allowed to stop. Which is fine because it’s awesome.

20121022-100837.jpg
Milk Chocolate. Who doesn’t love milk chocolate? I actually know a lot of people that don’t care for it. It has so many possibilities though! Bourbon Golden Raisin would not be possible without milk chocolate. Neither would Earl Grey. Dark chocolate can just be a bit overpowering sometimes.

These are 22kg blocks. 11 pounds of chocolate. I will be in possession of at least 15 blocks this season. That is 165 pounds of chocolate!!!!

I love chocolate!!

Since we are talking about chocolate I guess I should mention the red-headed step child, white chocolate. I am a widely known white chocolate hater. White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar, milk solids and salt, and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cacao bean component, is high enough to keep white chocolate solid at room temperature. This definition was provided by Wikipedia. I believe that white chocolate has its place in the baking world, in cookies and…well that’s about it. I am not one of those pastry chefs that doesn’t use ingredients just because they don’t like them so therefore I do put one white chocolate truffle into the candy boxes for Christmas. White Chocolate Brandied Cherry. The dried cherries soaked in brandy really mask the white chocolate flavor. Maniacal Laugh

Chocolates

It’s Chocolates season again! I went a little overboard this year and got some pretty cool stuff. First up is our new chocolate tempering machine…….

20121022-094722.jpg

This beauty is amazing! I have always wanted one and this year Jesse and I farm-sat for three weeks and used most of the money to buy the ACMC Tabeltop Tempering Machine. A tempering machine makes the life of chocolates so much easier and less messy. Well that’s what it’s supposed to do. I did a test run and everything went pretty well. I have never used one like this before so it took some figuring out. I believe I have now read the manual at least 10 times. The machine can temper up to six pounds of chocolate at a time and it only takes about an hour. I love the idea of this because to temper that much chocolates by hand would take an hour of constant stirring and checking. The machine is very set-it-and-forget-it! In other words…Amazing!!!