Artisan Chocolate Series, Part 3: Molded Chocolates
I’m not ready to let go of Valentine’s Day.
Really, it’s the combination of both the holiday and my birthday a few days earlier – I get spoiled with nearly a week of prolonged gifting and decadence, a chance to give back to the people I love and, of course, the perfect excuse to make a bundle of chocolates for gifting.
So whether you’re behind on your gifting, are just now getting around to seeing someone you love, or just aren’t prepared to cut off your chocolate supply cold-turkey, here’s another chance to impress yourself and others with newly acquired chocolate-making skills!
Artisan Chocolate Series, Part 2: Hand-Dipped Truffles
Are you ready for a visceral, tactile, get-your-hands-dirty chocolate experience?
Because I think you are.
Once you have mastered the art of tempering chocolate, it’s time to up your artisan game – with hand-dipped chocolate truffles. Delicate, crisp, tempered chocolate shells filled with creamy ganache, fruit paste, nut butters and even liqueurs, truffles are so much easier to make than you would think. Get your hands in that chocolate and make a mess – a mess that turns out gorgeous and impressive and delicious to eat!
Artisan Chocolate Series, Part 1: Tempering
Full disclosure: I am not a bean-to-bar* chocolate operation.
I just want to lay it bare from the start.
My packaging can’t be framed in an art gallery, and I must even admit I have terrible luck growing a full, luscious beard, or even a respectable moustache.
That doesn’t mean I can’t make amazing artisan chocolates – and it shouldn’t stop you either.
It was supposed to snow last night, and snow it did. The weather reports were predicting all-night flurries, but the sky was still and dry and dark as we peeked out the window in anticipation before tucking into bed.
As an adult, there are few things that get me excited to leave the sweet embrace of sleep anymore, so the possibility of a snow day is a special brand of magic.
Thanksgiving leftover brunch. Because stuffing your face with turkey and fixin’s every night at dinner for a week just isn’t enough.
No, let’s keep this party going DAY. AND. NIGHT.
Making a big, luxurious sleep-in and eat-late brunch is one of my most favorite things to do, and what better way to wrap up the holiday weekend than a poorly-veiled attempt to eat pie for breakfast? This years Thanksgiving was just me, Jason and Gizmo, so we had tons of leftover everything to reinvent all week long.