tag:blogger.com,1999:blog-37684181223246868912024-03-05T14:27:49.517-07:00Desiderio, Chocolates & NotesOut Loud Notes and Thoughts.Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-3768418122324686891.post-66629120662972399982013-02-11T21:37:00.003-07:002013-02-11T21:43:40.135-07:00<br />
Welcome to our new website! Thanks to my talented sister <a href="https://twitter.com/piktoland" target="_blank">@Piktoland</a> Tania Metalli.<br />
Meanwhile we also made a big move from Colorado to Grand Rapids Michigan, lots of changes but one thing is exactly the same; my passion for finding and working with local beers and whiskies!<br />
Well I can say that here I found my match. Grand Rapids was voted beer city and it shows.<br />
The quantity and quality of the local brews here is overwhelming.<br />
After not even a month of moving here I participated at the <a href="https://www.facebook.com/FoxBrewHaHa" target="_blank">Fox Brew Ha Ha</a>,.<br />
I have created four chocolates for this event using four local beers.<br />
<a href="https://www.facebook.com/GRBrewingCo" target="_blank">Grand Rapids Brewing Company</a> Senator Lyon Stout<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_xOFPs_odWz6sQq7DiTaxXtW-EbsFVk-SPbaQaEzdQd6g4o-lGXLvarSlY8VLSlx_8efPDlfzSvmJ4x4GxUVpPh37LbzxOBonvF0BzXrY08YTjNLqdQCeDxkHzWog7eoVCBEQdZ2O60/s1600/2013-01-10_20-04-24_26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_xOFPs_odWz6sQq7DiTaxXtW-EbsFVk-SPbaQaEzdQd6g4o-lGXLvarSlY8VLSlx_8efPDlfzSvmJ4x4GxUVpPh37LbzxOBonvF0BzXrY08YTjNLqdQCeDxkHzWog7eoVCBEQdZ2O60/s1600/2013-01-10_20-04-24_26.jpg" height="180" width="320" /></a></div>
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<a href="https://www.facebook.com/ShortsBrewing" target="_blank">Shorts </a>Huma Lupa Licious, <a href="https://www.facebook.com/DarkHorseBrewing" target="_blank">Dark Horse</a> Tres Blueberry Stout and <a href="https://www.facebook.com/foundersbrewingofficial" target="_blank">Founders</a> Breakfast Stout.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEi02tZpMcrY7KdIPOffXHALE-9QMLPCCOKWa2YYHcVPgPAIHLbB3-piAYBUCjpWadO6hRlyPkigxIPk1TO75iPsTj7R8SJpIrB95J1naW4dXEWWhKlhuJFrZYG8wHFFO6pzSY7i84_w/s1600/2013-01-16_14-50-50_497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEi02tZpMcrY7KdIPOffXHALE-9QMLPCCOKWa2YYHcVPgPAIHLbB3-piAYBUCjpWadO6hRlyPkigxIPk1TO75iPsTj7R8SJpIrB95J1naW4dXEWWhKlhuJFrZYG8wHFFO6pzSY7i84_w/s1600/2013-01-16_14-50-50_497.jpg" height="180" width="320" /></a></div>
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We sold out 3 hours before closing!</div>
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Right now I am working on creating a staple line with three local beers and a whisky. This is what I have to begin with and I am really excited about it</div>
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The nice Beer Barrel Whisky from <a href="https://www.facebook.com/newhollandbrew" target="_blank">New Holland Brewing Company</a> will soon be part of our Smoked whisky caramel truffle bars. The Founders Imperial Stout will be infused into the Stout Caramel Truffle bars. The porter calls for a smooth caramel and maybe a ganache, the Dragon's Milk will be a chocolate all by it self and the Fore Smoked Stout I haven't quiet decided yet. Lot to play with as you can see.</div>
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Will post some more pictures of the finished products later this week.</div>
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Good night</div>
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<br />Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-49262538613268180942012-08-15T20:17:00.001-06:002012-08-15T20:24:00.955-06:00<div class="separator" style="clear: both; text-align: center;">
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Thank you for nominating Desiderio Chocolates for "Best Vegan Chocolate" at the Veggie Awards 2012. </div>
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Please share to give us the chance to win, if you like our chocolates of course :-) Awesome prizes for voters!</div>
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<a href="http://www.surveymonkey.com/s/VegNewsVeggieAwards2012" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifwcGnJqZht8Mssc3eZoBgegkzKIvYx8GNWkLi19gVNXNwAscnmqoQFu-EfqAyJCN1vlGFiq1HSXZ5Jiq4q3MuhdAU883vQl4-5FJtfAcTvqQ8nOtd7WiW96GD9SHFSxHTSiqLOUseq0/s1600/VegNewsVeggieAwards2012.125x125.jpg" /></a></div>
<br />Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-68446813615097496132012-08-02T17:25:00.001-06:002012-08-02T17:25:47.236-06:00<a href="http://www.veggiefestchicago.org/"><img src="http://veggiefest.localseva.net/images/VeggieFest2011.jpg" /></a>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-55029625434821070792012-08-02T09:26:00.000-06:002012-08-02T09:26:00.112-06:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.kickstarter.com/projects/929857570/desiderio-chocolates-vegan-confections-launch" target="_blank"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMErvL2_pEunIH2Ws2oGiHp39_SulslzZkDcApjb9cFq92WaCv7QLKuWOvosb_YpJYCgZn3J__umyfegOWuU-Vma6T18hwaxvsjAQckTZesTvxo_18xB7zvSQQisRw8MVuSdnLhThCvmE/s320/thank+you1.jpg" width="320" /></a></div>
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So you did! You made it all happen. I have to admit that I didn't realize how hard was going to be to put my self and my dreams out there, when I decided to launch out Kickstarter project. Now that is all over and successful, I am having hard time grasping the reality of what happened.<br />
The enrober will be here soon, I have to make some space for it. My husband will be building my very own commercial kitchen, a small but functional place where I can finally express myself fully and without any limitation of time and space. I can finally work at my own pace.<br />
It is going to be a learning curve, working with a machine I have never worked with before, I am so used of me doing everything by hand that I am sure it will take few trials and errors, but it is going to be exciting and fun!<br />
There are few steps to take before the show's on the road, I am ready.<br />
Packaging is almost done. Trade shows have been booked. Now it is only matter to go out and sell the products.<br />
Again this couldn't have happened without the help and support of all of you that believed in me!<br />
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Forever Grateful <3 p="p"><br />
Vanessa<br />
<br /></3>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-44170247539209524982012-07-26T10:32:00.000-06:002012-07-26T10:35:18.774-06:00KIckstarter Project ending soon<div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">As many of you already know, I have launched a <a href="http://www.kickstarter.com/projects/929857570/desiderio-chocolates-vegan-confections-launch" target="_blank">Kickstarter</a> campaign to help raise money to purchase a critical piece of equipment, that would allow the production of my vegan confections to increase dramatically.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">At this moment my production is very limited as it is my time. working my day job, I have hard time, with two growing boys as well, to make full scale production efficiently with no equipment, everything is made by hands, mine.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In order to create more business account, with larger stores nationwide, I need to expedite my production, make it more efficient and consistent. That is the reason why I have been waiting on picking up more accounts, if I can't deliver orders, it is not a good image for the business.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I am too small for banks to consider me, I also asked for too little, since apparently banks would have to pay the same fees for a $250.000 or a $25.000 loan, they don't make money with small loans, so they don't bother.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.kickstarter.com/projects/929857570/desiderio-chocolates-vegan-confections-launch" target="_blank">Kickstarter</a> offer the opportunity to small business like mine, to find the funds they need through patronage and sales. There are rewards (pledges $15.00 and up) offered for the backers that decide to pledge for the project. It gives the chance to anyone that love the products (or ideas) to become, in a way, part of the business success, huge part actually.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I wont be able to make it without the people that loves me and my products, I wont be here if it wasn't for them. They are the one that makes it all worth it :-)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.kickstarter.com/projects/929857570/desiderio-chocolates-vegan-confections-launch" target="_blank">Kickstarter</a> is all or nothing, so if I don't reach my initial goal, I wont receive any of the pledges, the backers will not be charged.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I guess what I am asking is for a little help to make this happen, this has been my dream since I can remember, I have been forced to wait for personal reasons, for the past 6 years, but I am ready now to take the leap, I need to, this is who I am am and I want to keep expressing myself through confections that are made with love, in every sense of the way.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Even small pledges can make the difference, please consider help my business make it to the next level.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-82962808176843337042012-07-04T08:36:00.002-06:002012-07-04T08:36:24.829-06:00We have launch our <a href="http://www.kickstarter.com/projects/929857570/desiderio-chocolates-vegan-confections-launch?ref=category" target="_blank">Kickstarter Project</a> to help fund the purchase of an enrober machine which will help us move on the larger market within this year. We have signed up for the <a href="http://www.chicagochocolatefestival.com/" target="_blank">Chicago Chocolate Festival</a> trade show for this coming November, and would like to get there ready to ramble with new accounts and be able to fulfill the orders. Also we are working on new packaging and brand, which will be ready hopefully by the end of August.<br />
Please check out our project and even if you are not able to pledge, sharing with other people would be of great help :-)<br />
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Thank you very much<br />
Happy 4th of July<br />
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WarmestVanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-54879076792523550362012-06-12T15:59:00.004-06:002012-06-12T15:59:39.618-06:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.chicagochocolatefestival.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNI0yF23Yl8RZghCn59IV2P-7Nx8pDtJK6A9vHGPESRcH7qnUH0Pqq4TArTikEC06EMeXFJrfmBGYzgsRmebT3v1yT46WPxRG_FrkZkfiYFa3-Nr4yclEyPMLnfD8WrcoLKKk2LciO04/s1600/Chicago+Fine+Chocolate+Show+Logo1.jpg" /></a></div>
<br />Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-82020378910601278252012-02-23T10:24:00.000-07:002012-02-23T10:24:50.231-07:00The Alternative<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQLnJAk7zWQUkc5owzfoQNc5eE_YrdbzF2MiafD4QZ8J83ZqrWRij23JWXcVOipOqHQBE582rrGXMoEmCf3tPLN6UCMA7V4A07U3hVXX9F5QP8BTyoHYeFanV_FLIVCG3GiYuLQLRWuQ/s1600/2012-02-13_13-57-55_829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQLnJAk7zWQUkc5owzfoQNc5eE_YrdbzF2MiafD4QZ8J83ZqrWRij23JWXcVOipOqHQBE582rrGXMoEmCf3tPLN6UCMA7V4A07U3hVXX9F5QP8BTyoHYeFanV_FLIVCG3GiYuLQLRWuQ/s320/2012-02-13_13-57-55_829.jpg" width="320" /></a></div><h5 style="color: #f7e9f3; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; text-align: left;"><br />
</h5><h5 style="color: #f7e9f3; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; text-align: left;">Why Alternative? Why not. My passion for crafting sweets is almost as old as me. But my passions are many and one of it is continuously researching for the best ingredients, the most unusual but not just plain weird, good and whole that is. I also love nature and our planet, even as a small child I was always very concerned about my surroundings. I am trying to bring together all of my passions and differences, to achieve in the end, Harmony. If there is such thing, I hope to find it. My confections are alternative because I use different ingredients to recreate classic and sometimes new, sweet creations. They might be "alternative, but they are as good if not better, then the traditional ones. Try to believe :-)</h5>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-87978631679157360332012-02-13T14:03:00.001-07:002012-02-13T14:12:02.074-07:00New Pics :-)<div class="separator" style="clear: both; text-align: center;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrsXGv6uQAvICXZQOJYsLcbHJX8Faw1l-dCIZlVnzGdGJEJ3HVTuSoA_ekwTIRPkaRR_EQsNmmLx0lboBskL0EQpqNKnQnxLNIH8pez4hv6gsvWVJOM9vx0XuR8xAr8dUO7-OwtOji5U/s320/caramella+1.jpg" width="320" /><b><span style="font-size: large;">Caramella</span></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4hvkYZkV8fK0TxSfDct4mDOj0vUtdXVWyQ2LXOiMMZMtZ9fLE-hXAw2Ks9D9qJiG0nGZwHZRMCPP_nmQKbJ9iiRcpuynyc1mz1QJvrJ36B1FA6ZLmGgdeQsnH_jhH59DKRDTThJ-p1U/s1600/vegan+rocky+road+particolare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4hvkYZkV8fK0TxSfDct4mDOj0vUtdXVWyQ2LXOiMMZMtZ9fLE-hXAw2Ks9D9qJiG0nGZwHZRMCPP_nmQKbJ9iiRcpuynyc1mz1QJvrJ36B1FA6ZLmGgdeQsnH_jhH59DKRDTThJ-p1U/s320/vegan+rocky+road+particolare.jpg" width="320" /></a><b><span style="font-size: large;">RockyRoad</span></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3sXybHcVk-hUkOJWA8uDibdqmImRSmepxchr3os12Ty_mOXRq2uUupvuV9B4B6jrt_gNnp02deJRsP5ULJ-hQoIgFc-jIOVcSgeJQOFN9QUowqhoDOMcNnf2uRf-3sziUr3yqHECq8k/s1600/nougatissimo+particolare1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3sXybHcVk-hUkOJWA8uDibdqmImRSmepxchr3os12Ty_mOXRq2uUupvuV9B4B6jrt_gNnp02deJRsP5ULJ-hQoIgFc-jIOVcSgeJQOFN9QUowqhoDOMcNnf2uRf-3sziUr3yqHECq8k/s320/nougatissimo+particolare1.jpg" width="320" /></a><b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Nougatissimo</span></b></div>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-72542456520456872882012-02-07T09:47:00.000-07:002012-02-07T09:47:55.107-07:00Our Confections<div style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; margin-bottom: 8px; margin-left: 8px; margin-right: 8px; margin-top: 8px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;"><h3 style="text-align: left;"><span style="color: #eccbe4; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 20px;">I have been asked several time about the ingredients in my vegan confections, so I figure I'll answer here for everyone to see. There is concern about corn and gluten. I never thought about corn been a problem, but apparently it is especially among children. I want to reassure everyone that I don't use any corn product. I have stopped using corn syrup or glucose syrup long time ago, after I discovered that organic agave nectar is just as efficient. I am not talking about the low glycemic index and all, because it seem there are controversial debate regard it. I am just saying that it is the best ingredient to do the job, no allergenic and organic. I am happy with it. I hope you will too :-) </span></span></h3><h3 style="text-align: left;"><span style="color: #eccbe4; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 20px;">"Our confections DON'T contain Corn Syrup, glucose syrup, preservatives, artificial colors or flavorings. Only the best we can find; organic unrefined sugar, organic agave nectar, organic coconut milk, organic coconut oil, organic extra virgin olive oil or grapeseed (it's an Italian thing :-)), high quality dark chocolate (some of the chocolate we use might not have a fair trade label, but for some farmers obtaining the certification it is simply too expensive. I prefer south American chocolate, like Venezuelan, Colombian, Ecuadorian etc.) The Nougat and marshmallows do contain soy, at this moment there is no other alternative to substitute animal products, but I am still looking, trust me I am a stubborn one. It is after all a Labor of Love <3"</span></span></h3><h3 style="color: #eccbe4; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 20px; text-align: left; text-decoration: none;"><hr />Nougatissimo® Our original Vegan Nougat, made with almonds, pistachios and hazelnuts.</h3><h4 style="color: #f7e9f3; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 18px; text-align: left; text-decoration: none;"><img border="0" height="200" mce_src="images/stories/nougat.png" src="http://www.d-chocolates.com/images/stories/nougat.png" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="200" /></h4><h3 style="color: #eccbe4; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 20px; text-align: left; text-decoration: none;">Our Original Sea salt Caramels. Made with organic coconut milk and organic cocoa butter.</h3><h4 style="color: #f7e9f3; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 18px; text-align: left; text-decoration: none;"><img border="0" height="160" mce_src="images/stories/sea salt caramels.jpg" src="http://www.d-chocolates.com/images/stories/sea%20salt%20caramels.jpg" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="197" /></h4><h3 style="color: #eccbe4; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 20px; text-align: left; text-decoration: none;">Our Signature Gourmellows®. Half Marshmallow, Half Truffle. Whole Deliciousness.</h3><div style="color: #efd2e8; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px;"><img border="0" height="200" mce_src="images/stories/thegourmellows 024.jpg" src="http://www.d-chocolates.com/images/stories/thegourmellows%20024.jpg" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="200" /></div><h4 style="color: #f7e9f3; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 18px; text-align: left; text-decoration: none;">Also available custom orders, please allow at least two weeks of notice for custom production. <a href="mailto:vdionne44@gmail.com" mce_href="mailto:vdionne44@gmail.com" style="color: #f7e9f3; text-decoration: none;" target="_blank">Contac us here</a></h4></div>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-77435243834826640962011-12-01T14:02:00.000-07:002011-12-01T14:02:35.341-07:00HolidaysHolidays, love them or hate them, this is the busiest time of the year in candy world :-)<br />
Now this is when I get myself in trouble, ideas, ideas and more ideas, just what I need right!?<br />
I am going to keep it simple this year, with all the changes that just happened, I am lucky if I can keep up with my online orders. But one thing I really want to do is to create few new Gourmellow flavors.<br />
I am thinking of bite size Gourmellows, little soft cubes of deliciousness. <br />
The experimentation begins this weekend, after I have dedicate some time to my family and house and maybe myself :-PVanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-27266074231226617572011-11-06T09:57:00.000-07:002011-11-06T09:57:29.818-07:00New ChapterGlacier Ice Cream & Gelato shop in Longmont has closed the doors. Lots of changes, finding a new kitchen and rethinking what I really want to do now. The online stores keeps me pretty busy already and I have enough wholesale accounts to keep this going. But where do I want to go from here?<br />
My idea was to finally detach myself from the chocolate line and dedicate my full attention to my vegan line, now that in a way I am free from keeping a full case at the store, I could slowly move toward the direction I want to go. I still have wholesale for the chocolates and those business are counting on me to provide what their customers want, so I would definately make sure that stays the way it was. <br />
Part of me really wants to take a break. My hands are not doing so well and lately they are hurting to the point they wake me up in the middle of the night, that bad. The Holiday season is here, this is the ouchy time for me :-P<br />
In two weeks we are leaving for a well deserved family vacation to visit family, this means I have to make a ridiculous amount of chocolates and confections before that! Starting to feel overwhelmed and little desperate for help. My sistuation work wise has not changed, so I am still struggling for time and few hours here and there between work, family and everything else, aren't quite enough. <br />
I wish I could feel little more positive about this, after all this is my creature, my dream, part of who I am, what I do and how I feel. My only wish is to be able to decide what to do and feel good about it, when it comes to that point, no regret and no looking back.Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com1tag:blogger.com,1999:blog-3768418122324686891.post-19224120357686965822011-09-14T12:09:00.001-06:002011-09-14T12:09:51.772-06:00NLP Mind Fest <a href="http://ping.fm/2YbsB">http://ping.fm/2YbsB</a>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-17985810149920724592011-09-13T10:50:00.000-06:002011-09-13T10:50:13.407-06:00Nougatissimo, Caramella Orginal Vegan Confections. "Nougatissimo" The original Vegan European style Nougat, loaded with almonds, pistachios and hazelnuts, no honey or eggs here, fresh organic vanilla and organic agave nectar give the nougat an amazing fragrant flavor.<br />
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</div><div style="text-align: left;">"Caramella" Original vegan salted caramels. made with organic coconut milk, organic cocoa butter, sprinkled with Himalayan Sea Salt.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwOGmZSO1JwRXiraGP4I1SqTsDWPNgPGEr-veRS96WZmtlXPA8HbPzstydcVUXL9LQVGlRwJ3hgZ9vkVqcMeWvmfE_UHEVxf4KK0pcdlUbKqXFVHP6-GXcLkj_e5CWVJ1MAMXyuTf6N4/s1600/sea%252520salt%252520caramels.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwOGmZSO1JwRXiraGP4I1SqTsDWPNgPGEr-veRS96WZmtlXPA8HbPzstydcVUXL9LQVGlRwJ3hgZ9vkVqcMeWvmfE_UHEVxf4KK0pcdlUbKqXFVHP6-GXcLkj_e5CWVJ1MAMXyuTf6N4/s320/sea%252520salt%252520caramels.jpg" width="320" /></a>"</div>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-43888322258184083072011-08-25T13:41:00.000-06:002011-08-25T13:41:48.916-06:00Restless mind!My mind is indeed restless, especially when I am at work. The fact that I'm forced to spend eight hours in that place, makes me go crazy, but I also get lots of ideas, the problem is that I have to wait until I get out of work, before I can dedicate to them! I admit I have no patience whatsoever, and I feel restless and irritated when I have to postpone my experiments.<br />
Today in particular is one of those days, where my mind is in total creative state. I can't help it, it just happens. I have so many ideas I need to write them down otherwise I will forget few, or more.<br />
As my business is reaching a point where I need to decide where to go, how to go about it and when, my ideas are getting in the way sort of speak. Too many new ideas are not necessarily a good thing. Instead I need to focus on what is already here and develop my plan further. My focus right now should be my vegan line, finalize it, make it real. Also my chocolates, as the line is already established and solid, I should keep on a steady production, the season is right behind the corner, and if I don't keep up, it will sneak on me, as it usually does. This year will be even harder as my personal life is getting busier and the full time job keeps getting in the way :-P.<br />
I have few more things I would like to add, but it is just the time to create all the new things, that is escaping me right now. <br />
Sometimes I wonder if that time when I would finally do what I love, without have to run, rush, and literally killing myself, will arrive. I mean I am the one that have to make it happen, but I am not alone, I have a family and responsibilities that can not be waived, not right now. The kids are still very young, our family need attention, I need to take care of myself as well, what good will it do to finally arrive where I want, and be totally exhausted. <br />
Meanwhile I am doing what I can to keep on going, I am working really hard to keep all the ends together, I am only hoping not to drop any :-P<br />
Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-11709822405634820752011-08-22T11:40:00.000-06:002011-08-22T11:40:25.809-06:00Friday Sampling EventThis coming Friday I will be do some sampling at <a href="http://www.pieceloveandchocolate.com/friday-evening-sampling-aug-26-2011">Piece, Love & Chocolate</a> in Boulder. I will be bringing few of the new ganaches, like Colorado port and organic black mission figs, with organic EVOO and pink sea salt, and caramel passion fruit. I am preparing few other ganaches that are dairy free. I have been succesfull with olive oil ganaches, they are very smooth and allow me to play with textures and flavors, while keeping the ganache dairy free. I have played with some liquorice powder, coffee and anise and sea salt with Extra virgin olive oil. So if you want to know what an EVOO ganache taste and feels like, stop by Piece, Love and Chocolate between 5 and 7 pm Friday the 26th 805 Pearl St, Boulder, to say hi and try some of my crazy creations, I will have vegan nougat, vegan caramel with almond nougat dipped in chocolate and few more vegan goodies. See you then.Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-60484569354377916122011-07-22T12:29:00.001-06:002011-07-22T12:29:53.442-06:00nowlistening to "Where is my mind" by PixiesVanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-15360950213242602312011-07-17T15:10:00.001-06:002011-07-17T15:10:17.483-06:00Thursday the 21st I will be attending an event with CASA in Denver. I am preparing samples to offer, among sea salt caramel I will have caramel passion fruit ganache, Cabernet Sauvignon dark chocolate ganache and more. I am looking forward to help make this event even more successful.Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-19309827968203808572011-07-17T10:18:00.000-06:002011-07-17T10:18:30.709-06:00Made With Love July Event GivewayA really fun giveway From <a href="http://thereynoldsmom.blogspot.com/">The Reynolds Mom</a>. Tons of fun handmade stuff, reviews and more. Make sure to stop by Tomorrow Monday the 18th for a chance to win. Our Signature vegan sea salt caramel and nougat are part of the prizes :-)Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-60496869517493140372011-06-19T11:09:00.000-06:002011-06-19T11:09:16.572-06:00Making vegan white chocolate, take 4<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXLByWdNc3tkUlv3E5MxRm_jGrIo4uvACGKD6Fe3iupKK69CIYLzxC9h45Rermbd7M8cXVva638u9Z9W1GRbQwbO0hN0wJ0N0ApGke9xBlwdk-Nd_ue7cf4MASpS5PqdnSNQsk2I_YhE/s1600/vegan+white+chocolate+making.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXLByWdNc3tkUlv3E5MxRm_jGrIo4uvACGKD6Fe3iupKK69CIYLzxC9h45Rermbd7M8cXVva638u9Z9W1GRbQwbO0hN0wJ0N0ApGke9xBlwdk-Nd_ue7cf4MASpS5PqdnSNQsk2I_YhE/s200/vegan+white+chocolate+making.jpg" width="200" /></a></div><br />
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I am pretty sure this is my fourth batch of vegan white chocolate, anyway I think it gets better and better everytime :-) This one (still going into the melangeur) taste like one of my childhood white chocolate bar, haha, amazing how smells and tastes can bring back memories in a blink.<br />
I am also working on vegan truffles and chocolates, since that was my original plan, to turn some of my non vegan old recipes into vegan one, and thats why I began making my own chocolate. Sarah Amorese at Piece, Love & Chocolate would love to have more vegan items for their store, so I am on a mission to create few flavors just for her, she is an amazing friend.<br />
These are the trio I create this weekend, well my weekend starts today so potentially I have 2 more days to create few more, yeahhhh!<br />
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From Left to right, Vegan milk with vanilla and touch of cardamom, vegan white with chai spices, vegan milk with tahini and sesame seeds. My favorite is the vanilla one, it as a great aroma.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6yTDXD7E2CXxsUnBD9wc2mkYvWkmBcKow1H6ZK5aDkKVyW7qoMr2_vypBvyDa1atOTQYRY4_FLqFCjf65NMLkai0HlnOZpdcCuniZnmKfft5aKRpYjOpQEtdN-himPR01H0zZ0lvlcc/s1600/vegan+truffles+trio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6yTDXD7E2CXxsUnBD9wc2mkYvWkmBcKow1H6ZK5aDkKVyW7qoMr2_vypBvyDa1atOTQYRY4_FLqFCjf65NMLkai0HlnOZpdcCuniZnmKfft5aKRpYjOpQEtdN-himPR01H0zZ0lvlcc/s320/vegan+truffles+trio.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-nQaT-ckEoncpiAQpycsQz25skuOZlGnZKBnYGwz4wKQ7UjpYUreVwjYCvy7Vc-8qqktLp33gVct2zGo17we0IFCj5xNKHsP0k9h2bwUJ4XSBUPSzDKDsbcctiG5gJUBdbwj3tYVbTg/s1600/vegan+truffles+trio1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-nQaT-ckEoncpiAQpycsQz25skuOZlGnZKBnYGwz4wKQ7UjpYUreVwjYCvy7Vc-8qqktLp33gVct2zGo17we0IFCj5xNKHsP0k9h2bwUJ4XSBUPSzDKDsbcctiG5gJUBdbwj3tYVbTg/s320/vegan+truffles+trio1.jpg" width="320" /></a></div>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-29884843705309923032011-06-02T09:03:00.002-06:002011-06-02T09:12:24.068-06:00Vagan White ChocolateChocolate making requires time, batch after batch, finding the right formula, the one that works for you, not an easy task, an expensive one too.<br />
Rewarding as well.<br />
This is the third batch of the white vegan chocolate. The first one was not quite right, the second I used a fermented soy milk powder, which I was very excited to try, but imparted a strong flavor to the chocolate, now the beauty of white chocolate it's neutral (most of the time) flavor that gives the chocolatier room to play with delicate flavors, this one is not one of those!<br />
So back to the testing, since it takes over 12 hours to whip up a batch of chocolate, time is not on my side, so I had to do an overnight one. Set up everything right after I came thru the door from work, so it could be ready by 5:00 the next morning, in time for me to temper it and get ready for work.<br />
This time I used a different formula and double the amount, because I need more to experiment with my chocolate vegan bars, I also used the organic non deodorized cocoa butter (Origin Peru'). One of my favorite chocolate is El Rey and they use undeodorized cocoa butter for their white chocolate, is one of the best white chocolate I have ever had (pre-vegan age :-)), it smells and taste like rain forest, hearty and luscious, definitely it can stands on its own! Anyway I would love to recreate a flavor close to that, that is why I am using the undeodorized cocoa butter. It might turned out it is too strong to stand without the dairy tones, and maybe the soy doesn't quite do the job, what I would like is to find a good rice milk powder (they mostly sell mixes) because I think it would e a good candidate.<br />
For now I will keep experimenting. <br />
Will do a testing this afternoon to see how this one turned out.<br />
Cross fingers :-)Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-16991360009585640272011-05-24T19:14:00.001-06:002011-05-24T19:17:59.998-06:00Making vegan chocolate barsThe Chocolate making adventure continues, it is fun and frustrating at the same time. Vegan confecitions are tricky to make, especially ones that are worth eating but this journey has been also very rewarding, thanks to my wonderful customers that never fail to let me know how much they appreaciate my efforts to create vegan treats, I am very very greateful for them.<br />
So I have been making few batches of vegan milk and white chocolate, and experimenting with various bars, mostly milk with white fillings, like Chai, strawberries and puffed crunchy millet and today a white pistachio filling.<br />
The flavor profile is good but it will require more work and more time to develop a line that I will be comfortable putting on the market.<br />
Again if I had more time, but have to work with what I have and make the best of it.Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-19911253938725465892011-05-02T15:20:00.002-06:002011-05-02T15:23:26.896-06:00Vegan chocolate making, first try.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZrmZu4n-ookr2nDuxqi16Tp-0PtvwehkT_j4eAWlzNY0DpWjYwsOdn1hg5pltoqqCBCKce3Q5eNcd2O2DvMdAloGJhDQPaK3UUxAZGgXT5_2lDR91YRo79mrxqQ_KI8ralHUXLQxn9c/s1600/vegan+chocolate+making.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZrmZu4n-ookr2nDuxqi16Tp-0PtvwehkT_j4eAWlzNY0DpWjYwsOdn1hg5pltoqqCBCKce3Q5eNcd2O2DvMdAloGJhDQPaK3UUxAZGgXT5_2lDR91YRo79mrxqQ_KI8ralHUXLQxn9c/s200/vegan+chocolate+making.jpg" /></a></div><br />
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This weekend I did my very first batch of Vegan milk chocolate. Used half dose of the formula, since I figure the melangeur will probably needs to be conditioned.<br />
The end result is not too bad but it definatelly needs some improvments. The flavor profile is little bit off, now I know that it needs couple of days to mature and to settle, but the sweetness in general is a bit off. I am assuming is the dairy free milk powder I used, is a soy free type and has a slightly lingering sweetness, that I dont like. The texture is good, but I would rather have something little bit creamier.<br />
I have order a soy based vegan milk powder mix, I want to experiment and see if I can get the creaminess I want. I will be trying rice milk powder as well, but one thing at a time.<br />
Mother's day approaching and I have still few orders to complete, I will be spending some time at the kitchen this week, and I will be visiting the Colorado Chocolate Festival on Saturday. After that I will be experimenting a lot more with chocolate making, even though my vegan live is going very well and I might be really busy really soon :-) Be careful what you wish for right!Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-49594222049794076622011-04-30T08:29:00.001-06:002011-04-30T08:29:01.425-06:00Super easy yummy recipe for MeatlessMonday and anyother day vegan <a href="http://ping.fm/MrIDd">http://ping.fm/MrIDd</a>Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0tag:blogger.com,1999:blog-3768418122324686891.post-82855546019716539062011-04-24T18:00:00.000-06:002011-04-24T18:00:00.174-06:00Chocolate making!As I have mentioned a while back, I was playing with the idea of making my own chocolate, the main reason was to create a vegan milk and white chocolate as well as flavored chocolates.<br />
Finally I have gather the courage to order everything I need to start the production. Ofcourse it will start as a small production mostly for my Vegan line, but eventually i will use my own chocolate for all of my confections. <br />
No need to say that I am extremely excited about this, and even though I have limited time available to do anything else, I just can't help my self in doing so!<br />
My first attempt will be vegan "milk chocolate", I have been dreaming of turning all my signature chocolates, that have been in production for now more than 5 years, vegan. Not sure how that will work my customers especially my wholesale ones, but I will make sure not to leave anyone disappointed, or at least I will try.<br />
For now I am going to have fun while following my dream.<br />
Happy Easter :-)Vanessa Dionnehttp://www.blogger.com/profile/10861611582727946629noreply@blogger.com0