Desiderio, Chocolates & Notes

Holidays

2011-12-01T14:02:00.000-07:00

Holidays, love them or hate them, this is the busiest time of the year in candy world :-)
Now this is when I get myself in trouble, ideas, ideas and more ideas, just what I need right!?
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.
I am thinking of bite size Gourmellows, little soft cubes of deliciousness.
The experimentation begins this weekend, after I have dedicate some time to my family and house and maybe myself :-P

New Chapter

2011-11-06T09:57:00.000-07:00

Glacier 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?
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.
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
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.
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.

2011-09-14T12:09:00.001-06:00

NLP Mind Fest http://ping.fm/2YbsB

Nougatissimo, Caramella Orginal Vegan Confections.

2011-09-13T10:50:00.000-06:00

"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.

"Caramella" Original vegan salted caramels. made with organic coconut milk, organic cocoa butter, sprinkled with Himalayan Sea Salt.

Restless mind!

2011-08-25T13:41:00.000-06:00

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.
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.
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.
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.
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.
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

Friday Sampling Event

2011-08-22T11:40:00.000-06:00

This coming Friday I will be do some sampling at Piece, Love & Chocolate 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.

2011-07-22T12:29:00.001-06:00

nowlistening to "Where is my mind" by Pixies

2011-07-17T15:10:00.001-06:00

Thursday 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.

Made With Love July Event Giveway

2011-07-17T10:18:00.000-06:00

A really fun giveway From The Reynolds Mom. 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 :-)

Making vegan white chocolate, take 4

2011-06-19T11:09:00.000-06:00

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.
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.
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!

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.

Vagan White Chocolate

2011-06-02T09:03:00.002-06:00

Chocolate making requires time, batch after batch, finding the right formula, the one that works for you, not an easy task, an expensive one too.
Rewarding as well.
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!
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.
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.
For now I will keep experimenting.
Will do a testing this afternoon to see how this one turned out.
Cross fingers :-)

Making vegan chocolate bars

2011-05-24T19:14:00.001-06:00

The 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.
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.
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.
Again if I had more time, but have to work with what I have and make the best of it.

Vegan chocolate making, first try.

2011-05-02T15:20:00.002-06:00

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.
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.
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.
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!

2011-04-30T08:29:00.001-06:00

Super easy yummy recipe for MeatlessMonday and anyother day vegan http://ping.fm/MrIDd

Chocolate making!

2011-04-24T18:00:00.000-06:00

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.
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.
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!
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.
For now I am going to have fun while following my dream.
Happy Easter :-)

Finally Saturday

2011-03-12T18:40:00.002-07:00

Finally is Saturday!!! The last day of my working week and I get to relax, even though my way of relax is mostly experimenting with chocolates and confections!
I almost never rest, even when I think I am, my mind is always engaged in creative thinking. Right now i am thinking about the Easter production, I want to make lots of cute bunnies, filled with caramel, nut butters and marhsmallow fluff, maybe raspberry, as well as small and medium eggs, making a combination or something like that. I am also been tickled by the idea of making couple of egg scupltures for dispay at the store, I will see into that. Unfortunately as always my time is limited, and I have to pick my battles carefully. Production for the stores is a priority. Especially now that I have picked up few more places where to sell my chocolates, this is an exciting news and I am looking forward to expand, with my vegan line as well.
The new place where my chocolates are going to be featured its called Piece, Love and Chocolate, a lovely all chocolate thing shop, located at 805 Pearl St. Boulder.
I am very excited about this because it will give me the change to work closely with three very talented women, that with their journey into this new venture, inspire me to become a better chocolatier and confectioner.
Well few new things and more to do, I am ready and scared at the same time, mostly because I am tired and I wish again and again that I could do this full time :-) maybe some day, soon?!

The alternative

2011-01-26T11:51:00.002-07:00

It's been almost a year since I have made the switch to a vegetarian diet, strictly vegetarian I would say. I have been battling with the idea of slowly ease into a non dairy line and do a total switch, but I now think I would just add a line of non dairy products and expand the already existing business. There are plenty of options and opportunities to explore and I am excited about it.
The main thing is I will be making my own chocolate, so I can create a milkless "milk and white chocolate". Point? I want to be able to replicate some of my flavors but dairy free. I dont like to be limited to a dark chocolate only option for my confections, dont get me wrong I love dark chocolate, but some flavor combinations are best with a lighter chocolate or even white.
So next step is to buy the equipment, not much for now I only need to be able to make the chocolate I need for my own production. Later I will probably buy something that will allow me to sell the dairy free alternative chocolate to the public and professional. The idea is also to do a soy free milkless chocolate, so this is going to be a challenge just for my easily bored mind :-)
I am still working on the vegan nougat as well, I keep going back and forth with the results, small adjusts need to be done, flavor wise I am already there, the texture needs some tweaking, I am up for that.
My regular DesiderioChocolate lines will remain the same and I think is the right thing to do, at least for now.
I will be working this week on the Valentine's collection, Hearts and hearts and then some more.
Meanwhile I keep dreaming of chocolate making and formulations.

Super easy yummy recipe for MeatlessMonday.

2011-01-03T14:40:00.000-07:00

Cannellini bean soup;

2 cans of cannellini beans drained, one piece of celery chopped, half small onion chopped, one small carrot chopped, 2-3 tbsp of tomato sauce or paste, pinch of dry sage, 1 tbsp extra virgin olive oil, 2-3 of cups of vegetable broth ( u can use powdered veg borht and add water) also u can find the already chopped veggies (carrot, celery and onion, in the frezeer section of the supermarket, called soffritto or mirapoux or something like that :-P).
Put the chopped veggies in a pan with evoo and 1 tbsp of water, cook for 10 minutes on low until the veggies are translucent, add tomato, sage and veg. Broth & beans, cook for 20 m. Salt to taste or use bragg aminos, using a hand immersion blender mash some of the beans in the soup to ur liking, the more u mash the thicker the soup will be, add more veg broth to make more fluid if u like. Serve hot with a drop of evoo, enjoy, it is super yummy.

2010-12-19T21:20:00.001-07:00

Colorado Spirit box. The perfect gift for the beer and whiskey lover, local is good :-)

2010-12-19T17:56:00.001-07:00

It's almost 6 and I just sat down. Haven't stop for two weeks, now I ran out of chocolate! All orders are ready to be delivered and shipped first thing tomorrow. If I could do this full time it wouldn't be so exhausting. I am looking forward to my long weekend next week, first in a long time.

2010-12-19T09:09:00.001-07:00

Display refilled for today, always feels good :-) Thanks to all my lovely customers for their support & appreciation <3

2010-12-19T07:32:00.001-07:00

In the kitchen again this morning, theres no rest for chocolatier :-)

2010-12-16T10:55:00.001-07:00

And more shipping, this is fun I am getting good at this :-) but still need to make another production this weekend, they are going fast :-)

2010-12-15T11:11:00.001-07:00

Three more orders on their way, I love Click & Ship, there was a huge line at the post office, just run thru :-)

2010-12-13T13:22:00.001-07:00

First two shipping of this Holiday Season on the way, always feels good to send packaging of goodies to my lovely customers <3

2010-12-09T20:01:00.001-07:00

First batch of Champagne Truffles are ready to go :-) soft and sparkly center, tomorrow @GlacierLongmont, cin cin!

2010-12-02T07:16:00.001-07:00

Good morning, two more batches of @Stranahans chocolates ready for diping in luscious Venezuelan Milk chocolates, White Russian, Latte, Double Milk Stout all ready to go. I have made some changes for the Double Milk Stout, is caramelized Milk stout beer ganache, very intense and creamy.

2010-11-23T06:10:00.002-07:00

This morning display looks nice, I feel very good about it :-)

2010-11-23T05:24:00.001-07:00

Up at 4 this morning, finishing up and starting up chocos for the busy season, would be more fun if I didn't have to go to work after! Good morning :-)

2010-11-22T16:29:00.001-07:00

Be Aware @Stranahans chocolates are back! Must be 21 up for these babies :-) Available @GlacierLongmont Tomorrow.

November

2010-11-11T12:24:00.001-07:00

November and the first snow came quickly, but this is Colorado and in two days we might have high temperatures in the 70's, so I am enjoying an extra day at home, listening to holidays music and watching the snow outside, while planning my weekend.
I have two or three new flavors in mind that i really want to add to the Holiday collection.
One is inspired by my recent Italian trip, Pistacchio! Those amazing italian pastries, I want to recreate that flavor to enjoy whenever I want to recall that memory and to share with all of my affectionate clientele, the wonderful Italian flavor.
The second is insipred by the "Washington Apple" drink, I had it a while back and fell in love with it. I want to reproduce it in a chocolate.
The third is something I have already made for a very limited time (actually only one batch was made, the Stranahans chocolate with the incredible Stranahans Colorado Whiskey, we are talking serious stuff here.
Also a spiced Latte chocolate, I enjoy my hot coffe in the morning and I like to add a little bit of pumpkin spices in it with a splash of cream, yum!
So I have the Holidays figured out, I will be working this weekend and the next couple to make sure we are ready.
The chocolates are sold at the Glacier ice cream & Gelato In Longmont 1749 N Main st, at the Cheese Importers 33 S Pratt Pkwy, longmont and of course online on our website
We can also provide party platters for your Holidays Party, just contact us with the details.

Have a great week.

September

2010-09-02T10:13:00.003-06:00

After a nice and well deserved rest, during the summer, I am ready to start the chocolate season with more energy, hopefully.

I have already started the production this week and I am confident that I will be able to have everything ready within a week or so.

Many of the flavors are available already at Glacier .

I will like to have the fall collection ready and aboundant before I leave for Italy this coming October. The website will be close for orders but the chocolates can be purchased at Glacier as usual.

I will have the Pumpkin pie, Stranahans, Latte and maybe a Grasshopper chocolate I am thinking of, and if anytime is left on my already busy schedule I might add the Smoked sea salt caramel.

As for the last year I am still working full time so my time is limited to what I can manage with a job, two small children and the chocolates, but I am confident that I will one day be immerse in chocolate full time. Till then I am trying to enjoy what I can do and dont get overwhelmed with what I can't.

Have a great week.

2010-09-02T08:05:00.001-06:00

Good morning, I feel inspired today, after sipping a nice refreshing Grasshopper last night, I am dreaming of a chocolate that taste exactley like the drink :-)

2010-08-09T22:07:00.001-06:00

Smile you are Beautiful! http://ping.fm/uYhmH

2010-07-20T08:22:00.001-06:00

Today is all about fruit and summer at the store. I am making Orange, Blueberry, PinÃ¢ Colada chocolates and getting some cute wedding cake chocolates ready for the display. Fun fun fun. Happy Tuesday.

2010-07-13T18:28:00.001-06:00

I would like to add maybe two more flavors of Marshmallows for the display case @GlacierLongmont. What would you like to see? Post your favorite on our FB page to help us pick the best option :-)

2010-07-08T08:13:00.001-06:00

Got in a new shipping of Dark Chocolate, now I can rock & roll! Dip Marshmallows in chocolate today, I am excited about the Pina Colada ones, I will decorate them with flaks of organic coconut and dried pineapple wedges.

2010-07-06T19:37:00.001-06:00

I will have Raspberry Marshmallows tomorrow @GlacierLongmont. Sorry they have been missing for quite some times now, time to bring them back. I will make another flavor as well, which one would you like to see in the display case?

2010-07-06T07:48:00.001-06:00

Just finished another batch of chocos. I added Imperial Stout and Chai to the display. Next Orange, Blueberry, White Russian and Irish Coffee, also need to finish up Asia. Have a great day!

New Spark

2010-07-02T09:24:00.001-06:00

What can I say about the past couple of months? That I haven't been myself, I haven't feeling well at all and everything around me took a different prospective. I had hard time seeing things clearly or just get excited about something, a new project or even everyday life.
I can not explain what happend I can only say I hope its over for good, because was scary, and still is, feeling or place to be.
I have been in the kitchen this week at Glacier (Longmont) picking up my production, the chocolates are selling well and the only reason it is slower is because I have decided to slow down, otherwise I could have been crancking chocolates at a faster pace every week.
It felt good to be back in the production line, I was dreading it for some reason because I am physically exahusted, but while in there immerse in thoughts and chocolate, I felt a new spark, a well known feeling I used to have all the time during the first few years with my chocolate madness fever. Then is not over I thought, I still like doing this, of course I do, it is my room with a view sometimes, its a breath of fresh air, its the spark I need to get going when everything else seem so stagnant and still.
New flavor, new something. Here at work I have been staring at this tea box in one of the mail box of one of my co-workers, it is one of the Celestial Seasonings tea, Vanilla Ginger Green tea. Wow I love vanilla (I always have a bunch of beans available, to use into everything I can think of, and make my own vanilla extract),Ginger is so refreshing and zippy and I like to have fresh ginger in the fridge just in case, green tea well that is going to be a tricky flavor to highlight with chocolate. I think it will have to be a white chocolate, I just don't see how all these delicate and unique flavors could stand against a dark chocolate, or an intense milk like the Venezuelan one I use. So white it is for now, I will experiment and report back and maybe have this flavor available soon at Glacier.
Until then have a great 4th of July and be safe.

2010-07-02T08:09:00.001-06:00

Good morning and Happy Friday even though today is my Thursday ;-P I am slowly working on the production and also dreaming of something new, which is a very good sign right now. I will be probably @GlacierLongmont later today working on more chocos.

2010-07-01T09:30:00.001-06:00

Finished the Gianduja and the Turtles yesterday. Today I will dip Sea salt caramel and start on the Imperial, Chai and Milk stout. I have to work on Orange, White Russian, Irish Coffee and Blueberry in the next few days, slow pace I know but I am extremely fatigued at the moment, but I am hoping to have more stuff done by the end of the weekend anyway.

2010-06-30T09:07:00.001-06:00

Had a nice posited vibe this morning been in the kitchen and all. I haven't been well lately and I have hard time feeling motivated or even excited about things, so it was great to feel the sparkle again for my chocolates, maybe it is time to create a new flavor. Have a wonderful day.

Chocolates

2010-06-25T07:36:00.000-06:00

Chocolates are back in small production. They are available at Glacier homemade ice cream and Gelato and Cheese Importers in Longmont.
I will be working on Gianduja, Chai and Blueberry this weekend to implement the production.
I wish everyone a great weekend.

Little break.

2010-06-04T11:04:00.002-06:00

Summer break for me, I haven't feel well lately and its mostly stress related. So I am taking a break from everything I can. I will resume production as soon as my well being improve. Hopefully soon. I apologize for the inconvenience and I wish everybody a great Summer.

2010-05-20T09:15:00.001-06:00

Have you ever considered a Meat-Free Monday? Its in! http://ping.fm/6T3Ny

2010-05-08T08:47:00.001-06:00

Just went to @GlacierLongmont to finish up Mother's Day production. Everything is in order, you should be able to find your pick. I wish every mom a very peaceful and serene Mother's Day :-)

2010-05-05T10:50:00.001-06:00

I will not attend the Colorado chocolate festival this coming Friday and Saturday. After long thinking I have decided I wasn't going to be able to get ready and the amount of work involved is too great. I need to take care of myself and my family for now. I will miss it I am sure but I know there will be other times and hopefully more time and energies to do it all. Thank you and have a great week.

Mother's Day

2010-05-04T07:54:00.001-06:00

I have just sent an E-card to my mom back in Italy, just few simple words to remind her how much she means to me, how I appreaciate her and that I love her very much. We are so far away I want to make sure she knows everyday that I know now what she had to go thru been a woman, raising kids, making sure we always were provided for, at all the time!
There are so many women out there that cannot provide for themselves or for their children, it is overwhelming and I feel we can make the difference in this world if we just make up our mind to do so. I made up mine, I want to make a difference, even if it is small, it is the beginning of hopefully a chain reaction.
Please give it a thought.
Happy Mother's Day.

2010-04-21T07:18:00.001-06:00

Up at 4 this morning, had some catch up to do. I have placed vanilla and raspberry @thegourmellows in the display case @glacierlongmont, first test run from the store. I have high expectations for this project.

Too many ideas, too little time.

2010-04-16T10:00:00.000-06:00

Probably is the lack of energies the main problem. I am sure I could organize my time more efficiently if I had higher energies level. I feel like taking a break but I can't actually do that, because the moment I stop or try to stop, thousand more ideas and projects come to mind, I am restless! I am overwhelmed by my own thoughts, kind of silly huh!? I need to focus on one thing and get that going, see where it goes. Instead I usually get tired and sometimes bored with my projects and try to find something new and more exciting to do, that takes an enormous amount of energies and in the end I am more tired than before.

Right now I have a mental block, artist block? I don't know whatever it is, is preventing me from seen the bigger picture and it's making me tired and demotivated. I guess it is almost the end of the busy season so that could be the real reason. In any case I am in need of a change and a new project is on the way, I am not sure where I want to go with it but for now I just want to experiment and possibly have fun while doing so :-)

Meanwhile please hang in there, and bare with me, the chocolates will be back soon I promise, just need to feel the love again.

2010-04-13T07:08:00.001-06:00

Went into @GlacierLongmont this morning after a week, I will be there later today to dip Caffe' Corretto & Gianduja. Lots to do this week, also working on The Gourmellows® project.

2010-04-11T13:39:00.001-06:00

I just created a non dairy caramel, I can wait to dip it in dark chocolate, the consistency is very nice and similar to the original one.

2010-04-10T21:42:00.001-06:00

Been working on a side project. Not much energies lately I am afraid whatever got me in the past couple of weeks is not letting me go, maybe its time for a break. I need some time to gather my thoughts.

2010-04-07T06:59:00.001-06:00

Ahh Colorado Spring, it's Snowing!! You can count on it, I actually don't mind :-)

Arlecchino

2010-04-03T22:31:00.001-06:00

Just for fun, but I am loving the pattern, might turn into something else, will see. For now blood oranges, touch of pomegranate and a layer of slightly oranged salted caramel.

2010-04-03T22:06:00.001-06:00

I added few more chocos to the display at Glacier, also a new experiment, Arlecchino just having fun w colors.

2010-04-03T08:35:00.002-06:00

Well the display case @GlacierLongmont is just about empty! I will try to make few more things today and few more bunnies, but after that I am heading home to start cooking for a nice family weekend. I am still very tired and fatigued from been sick these past few days, hopefully I will be able to catch up with production and start getting ready for the Chocolate Festival.

2010-04-02T10:50:00.001-06:00

Just delivered more chocolate boxes at the Cheese Importers @ 33 S Pratt Pkwy, Longmont CO 80501 Dark chocolate Bunnies too. Charming shop with wonderful people.

2010-03-31T17:59:00.001-06:00

I think I have found my new ultimate favorite Marshmallow! Toasted coconut, wow! Vegan Marshmallows surrounded by unsweetened organic toasted coconut, right after I made them, still soft I cant describe, its just perfect! Also no corn syrup for these babies, organic cane sugar, organic agave syrup and yummy goodness.

2010-03-30T06:57:00.001-06:00

Good morning. I left few samples of the gelatin free Marshmallows and dairy free truffles at @GlacierLongmont, stop by and let me know what you think. Thank you I hope is a wonderful day for everybody!

2010-03-29T15:05:00.001-06:00

If you have a minute today please got to my web site to take my "dairy free chocolates" poll @ www.d-chocolates.com Thank you :-) changing my life around.

Dairy free products?!

2010-03-28T14:33:00.000-06:00

So I have turned vegetarian after few years, I used to be in my early tweenties. Now I am experimenting with recipes for my personal use but also for my products.
I have been posting about the gelatin free marshmallows, that finally turned out to be quasi perfect.
Now I am also experimenting with dairy free truffles. I am not sure if I am going to change my entire line of chocolates, but I would love to offer an alternative for people that dont eat dairy for different reasons.
Also the challenge of finding new alternatives and ingredients it always tickle my creativity. Yes I like to make my life a little bit complicated sometimes, but thats fun to do.
So here are my first dairy free dark chocolate truffles and gelatin free chocolate covered marshmallows.
I will leave some tomorrow (Monday, 29th) at Glacier homemade ice cream and Gelato in Longmont, to sample. Let me know what do you think :-)

2010-03-27T19:55:00.001-06:00

The dark ganache truffles are looking good, silky and smooth. I am not planning to change all my line, but implement possibly some vegan/vegetarian alternatives.

2010-03-27T19:03:00.001-06:00

Working on more Marshmallows, trying to find a more practical technique. Also I am trying some vegan truffles, starting with a simple dark.

2010-03-26T17:45:00.001-06:00

Well I am still experimenting with vegan Marshmallows since I wasn't satisfied with the results, they didn't compare to the regular ones. So few more batches are been made as I type :-P. Getting expensive though.

2010-03-25T16:27:00.001-06:00

Just finished dipping Sea salt caramels, tomorrow I will be working on Asia and few more. Now I am going home to my boys. :-)Ciao.

2010-03-24T08:14:00.001-06:00

Schools closed 4 st Vrain district http://ping.fm/A1v5u

2010-03-24T07:49:00.001-06:00

Had to dug the car from under the snow then dug my way out of the driveway, nothing like an early morning workout!

2010-03-23T07:35:00.001-06:00

Back to work, the not so fun one anyway. Got some chocos done and more prepped, hoping to get more done after work. Happy Tuesday.

2010-03-21T11:25:00.001-06:00

Last day to vote for your Longmont favoite 2010 http://ow.ly/1p4nl Whats your favorite? We know for sure @GlacierLongmont

2010-03-21T11:07:00.001-06:00

Sunday morning, coffee, the smell of fresh baked Challah and French toasts, relaxing music and my kidos, taking it all in now.

2010-03-19T22:39:00.001-06:00

These are definitely 21 and up kind of chocolates! No kidding around here these are fueled with Colorado made whiskey @Stranahans Wow!

Bunnies

2010-03-19T11:36:00.001-06:00

Bunnies waiting impatiently to be picked up @GlacierLongmont. Snowing today, the day before its officially Spring, love Colorado :-)

2010-03-19T07:57:00.004-06:00

My new creations of this week, who knows me also knows that I tend to get bored with the everyday routine :-P. So here are "Latte" & "Rum banana".

2010-03-18T21:56:00.001-06:00

The first batch of @Stranahans whiskey chocolates is on the way, little taste gave me a buzz :-) yummy stuff.

2010-03-17T11:31:00.001-06:00

Nutrition: 10 Reasons To Face The Challenge http://ping.fm/kDm11

2010-03-17T11:20:00.001-06:00

I think the creative bug bit me this morning! I got some new mold in and I can't wait to try them out. Mother's day challenge here I come:-)

Stop Japan from Commercial Whaling - The Petition Site

2010-03-17T08:52:00.001-06:00

A sore subject, has been for years, now we can do something about it.
Thank you.

From: http://ping.fm/OPi55

2010-03-16T06:36:00.001-06:00

Morning, early in the kitchen today, we were all out of Irish coffee chocolates, can't happen the day before St Patrick's day right!?

2010-03-14T19:58:00.002-06:00

Vegan Marshmallows anyone!? Yes this is the fifth attempt, thanks to David Soleil beautiful blog and book insight, several days spent reserching like a mad woman, reading labels, get acquainted with molecular Gastronomy, quite a bit of cash spent and failed experiments.
I am pleased with the result, but I think it needs little bit more work, they are slightly softer than regular marshmallows, I haven't had a vegan marshmallow before so I am not sure what kind of consistency I am aiming for. I am sure I shouldn't expect the same of a gelatin base marshallow though. I did ordered some of the vegan commercial ones to see how they are.
It is hard to let go of my marshmallows, the original one, as the recipe is almost fool proof, I have made so many different variations of flavors and texture and never had a problem with it, plus I do like the taste which is not too sweet and the consistency, especially when I let them dry a little bit. I will keep experimenting, the vegan marshmallow movement is getting big so I am sure soon we will have commercial vegan products to replicate the gelatin ones.
I have to say that these ones are wonderful, fluffy and slightly springy, they do melt well too.

2010-03-14T13:39:00.001-06:00

OK the vegan/vegetarian marshmallow quest is becoming an obsession! I think this is the 5th batch I made in 2 days.I am getting closer.

2010-03-13T10:18:00.001-07:00

More Bunnies are peaking out of the case @GlacierLongmont, 3 different sizes, rigorously made with El Rey dark Venezuelan chocolate.

2010-03-12T16:45:00.001-07:00

Lets the experimentation begin!! Oh I feel like a little kid play with the brand new chemistry set. So excited. Hopefully I will report success soon.

2010-03-11T08:52:00.001-07:00

Love this. http://ping.fm/j3H9M

2010-03-10T07:39:00.001-07:00

I am totally engrossed in molecular gastronomy, I wish I didn't skip all those chemistry classes :-) working on vegan vegetarian Marshmallows hopefully by this weekend. Waiting on the key ingredients, then its lab science time!

Happy March 8th

2010-03-07T20:23:00.000-07:00

Torta Mimosa.

To celebrate and honor all the wonderful women that touched and keep touching my life and to all of the women out there that make the difference in this world everyday, I made Torta Mimosa, it is a typical italian cake made with sponge cake, cream chantilly with chocolate bits. Its made to resemble the Mimosa tree flower (Acacia).
Thank you.

International Women's Day

2010-03-06T08:33:00.001-07:00

March 8th is the international Women's Day. I am accustomed to celebrate it because in Italy is almost a national event. I have noticed though that in the USA is rarely acknowledged and I was wondering why.
Anyway as for any celebrations, events, holiday etc etc, unfortunately there is always the commercial part of, which I don't necessarily like.
I have decided since I haven't been able to celebrate this recurrence in a while, to donated to the WFP to support their worldwide effort to help fight hunger. The women work in this battle is essential and I feel we can make the difference as women, citizens of the world, mothers and fathers. I strongly feel for this cause the same way I feel for smaller causes, like Downsonthefarm, which is a local nonprofit organization operated by a wonderful, strong and courageous woman, doing what she believes can make a difference in others lives.
So I am throwing a challenge for this coming week, for everybody out there to find a way to make even a tiny difference in our and others lives, it doesn't matter how big or small, what it counts is that we don't forget the world out there.
Let's celebrate with actions.
Be the best we can be.

2010-03-05T07:13:00.001-07:00

To honor and celebrate the international women's day March 8th pls share. http://ping.fm/xhrKv

Spring is back!

2010-03-04T11:17:00.003-07:00

There it is our very first Spring's Hare, or Bunny if you prefer :-)

They will be soon populating the display case at Glacier Homemade ice cream & gelato in Longmont.

2010-03-03T05:31:00.001-07:00

Oh forgot a sneak peak of the chickies.

2010-03-03T05:29:00.001-07:00

Another 4:30 raise this morning I didn't think I was going to make it, but it actually feels good to be up and in the kitchen getting some Easter Spring chocolate done. Ciao

2010-03-02T19:58:00.001-07:00

The first chicks of Spring found a cute nest @GlacierLongmont. Working on more ideas to mould in chocolate.

2010-03-02T07:18:00.001-07:00

Did I mention I love the town early early morning? Too bad that after having fun with chocolates and dreams I have to go to work, back to real life huh! Finished a batch of Asia and got other stuff done before 7 am not bad. Will be back later:-)

2010-02-28T11:27:00.001-07:00

I present you Colorado Summer.

2010-02-28T08:06:00.001-07:00

They are finally out! Double milk stout w. @Lefthandbrewing Milk Stout, chocolates @GlacierLongmont. Enjoy :-)

2010-02-27T22:47:00.001-07:00

Getting ready to be in the kitchen early tomorrow morning. Finish few things and work on a new flavor, will reveal it tomorrow :-)

2010-02-27T15:51:00.001-07:00

It's Sacher torte time!! I have not baked in a while and I am in withdrawal. I might considering have chocolate cakes at the store soon :-)

2010-02-26T20:23:00.001-07:00

Looking forward to try out the first batch of double Milk Stout chocolates! Milk stout caramel and ganache. For the true Stout lover!

Catching up.

2010-02-24T14:00:00.001-07:00

I thought it would be easier to catch up with the production after Valentine, but with the corporate order and family needs, I found myself falling behind.

So the case is crying right now, sorry about that, I will be making the white Russian and raspberry today and caffe corretto and gianduja in the next two days.

Also I want to try the double Milk stout chocolate for the display. Stranahans whiskey next :-)