Is being a food romantic a thing? Because if it is, I am probably that. Chocolate and chocolate making appeals to my romantic heart on so many levels -- the rich history, the delicate and involved process of 'bean to bar', the sheer magic of melting down chocolate, steeping cream with various natural flavors, dreaming up fillings, and watching it slowly come together.
And, if I'm being really honest - so much of my chocolate making inspiration has come from the reading and watching of Chocolat. Those slow and intimate scenes of stirring melted dark chocolate in copper pots, painting chocolates with gold, dusting dark cakes with cinnamon and spices stuck with me until my chocolate making classes in culinary school.
And I was maybe the only one who actually enjoyed those chocolate making classes in school. Tempering chocolate is a slow and tedious process that requires a pretty good amount of patience. You can go through all the steps - melting the chocolate, bringing it back down to temperature, and then heating it back up to just the right temperature - spending about an hour tempering a batch of chocolate, and find at the end that it still isn't in temper - ultimately meaning you've got to start the whole process over again.
But, as you may have noticed by now - I love slow, tedious tasks.
So, just in time for Valentine's Day I've got chocolate sets up for sale and available for worldwide shipping!
All chocolates are made with 100% organic, fair trade chocolate. And each one is encased in a 60% organic dark chocolate.
There are 2 custom mix n' match sets and one locally grown northwest collection of 8 chocolates.
With flavor options like:
Salted Cajeta - the creamy goat's milk caramel encased in dark chocolate and sprinkled with a bit of Vancouver Island sea salt
Dark Chocolate Cedar - Cedar boughs from just beyond my door slowly steeped in organic cream and mixed into a 70% dark chocolate ganache - a unique bittersweet minty taste!
Washington Fireweed HoneyComb - a honeycomb sponge made with local Washington fireweed honey alongside a smooth fireweed honey sweetened ganache and sprinkled with a bit of bee pollen
Wild Nettle Ginger - Wild nettles from the surrounding woods steeped in cream and mixed into white chocolate ganache and crystallized ginger
Island Chai - a rooibos chai using rosehips, cloves, allspice, and others- made locally by Milla Prince steeped into a milk chocolate ganache and topped with a bit of cardamom
Dark Chocolate Rosemary - locally grown rosemary steeped in cream and mixed into a 70% dark chocolate ganache
Lavender & Honey - Vashon Island cooking lavender mixed with a dark chocolate ganache and sweetened lightly with honey
Food notes: contains dairy, be wary of allergies associated with bee pollen