Happy 2010!

Happy Happy New Year.

I started the new year with the resolution of keep doing what I like, and even if I have to slow down to keep it manageable I will. Things seem little better and I think after all I can make this more efficient and pleasant. If I give up on this project I give up on myself and everything I have worked for in these past few years and all that time I dedicated to it would it be wasted.
I am looking forward to get back in the kitchen and make the 2010 first production.
Also I want to start on my Valentine's Day collection.
It will be Hearts chocolates in different colors, decorations and flavors, very cute and fun.
So back to the drawing board, slimming down few things to make life easier and work more fun.
I am going to stick to my main collection and add few flavors seasonally.

So the list will be mostly like this:

Sea salt Caramel
Caffe' Corretto
Imperial Stout
Masala Turtles
Chai
Raspberry
Orange
Brandy Vanilla
Gianduja
Asia
White Russian
Deep Cover
Maple (Fall and Winter Only)
Pumpkin (Fall, Thanksgiving)
Peaches & Cream (If Colorado Peaches are available)
Pear Cardamom (If Colorado Pears are available)

I wanted to try out Foodzie but I might decide not to ship chocolates for now, only in store orders and pick up, at the Glacier. Also Cheese Importers.
We will see what the year will bring and make changes accordingly.

I hope everybody had a great year and even a better one in 2010!

New year resolution.

I usually dont set any new year resolutions, I dont think I should wait for the end of the year to decide to do something to improve my life same as I usually dont like to wait for Mondays to start a diet, or more appropriate, healthy regimen.

This year went so fast, but it feels like the past 20 years went like the blink of an eye anyway.

If I was to set a goal for the 2010, it would be to be healthier and spend more quality time with my family. Travel would be also very nice, I just dont see that happen soon.

I guess I should set a goal for my business, after the slow bump I had during these holidays and the catching up I have to do, there is alot to be done and planned, but honestly right now I am just dreading it.

I thought taking time off would do the trick and help me reset, but I was wrong. Instead I came back to a lots of work and not much energies to actually do the job.

Also beginning of the year means fees! Money lots of money to keep this thing going and at this point I am not too sure is still worth it.

I wish I felt exited and full of new ideas to start the new year with DesiderioChocolates in full gear, but I dont and the only thing that makes me feel at ease is the thought of letting it go.

Maybe a year off?

But then I dont want to disappoint all the family and friends that always supported and believed in me, the customers that never stopped appreaciating my work and for whom I feel extremely grateful.

Well still a year off would be better than just completely give up on the past 6 years of work, hopes and sacrifices.

Today is the 30th of December I need to make a decision.

What to do?

I see the light!

Ok ok, I might have been a tad pessimistic and a pinch freaked out, but I think today I see the light!
Yesterday after I got off from work I went to the kitchen and there I tried to relax and don't feel in a pinch. I like when I can take my time to create something, my chocolates are my art, my stress relief, well they are when I don't have a deadline anyway.
Well I worked passed midnight and I did manage to finish everything I had in my list, I am very proud and tired, but I am not done yet. Since I am still at work and will be for few more hours, I will have to go back after work and finish up everything. I really want to make sure the case is nice and full with all of those edible gems, make sure I don't disappoint anybody, I hate that.
After these holidays I need to have a plan for the next one, so I don't end up so stressed out, tired and what is most important, I don't leave anybody without chocolates!!

Back and not ready.

I know the title of the blog is deceiving because I really have not posted much about my chocolate adventure.
I was hoping to be more motivated once I was back home, come out with some new ideas to start my holiday production with an extra gear.
The actual plan was to dive full time into my chocolate business, but life got in the way and we had to go with it. That is why I got tired and demotivated about my chocolates, there are too many things to take care of on a daily basis, and so few energies left.
Usually every time I was in the kitchen to make chocolates, it was a relaxing time, I enjoyed every minute of it, but lately is just another thing I have to do and it is not so enjoyable or even inspiring, I just want to be done with it.
The vacation was extended an extra week which usually is a good thing, but when you are in the middle of the busiest season, it is a suicide! I should have known better, but my hubby really needed it and I was happy to enjoy the family little longer.
Now though,I am in trouble, the production is way way behind and I am experiencing some major pain in my hands and arms, I have carpal tunnel syndrome and the extra work I was welcomed back with, at my day time job, didn't help at all. Now I have not much left to get the chocolates done. Plus I found the kitchen very warm, which is a big no no, that messed with colors temper and the chocolate. So I find myself have to re clean the molds and what is worst polish them!! I am afraid I am not going to be able to do more than just fill the case at the Glacier at this point, and that would be ok I guess, I need to make sure I get back in gear for the next season which is right behind the corner.

Time for a break!

After a year of little sleep and lot to do, I am in desperate need for a break. This Saturday my little one turns 1 year, we are celebrating his first B-day in Michigan with the paternal grandparents, or at lest the half of it!
I am so burned out mentally that I don't even feel like going anywhere even if that means vacation. But every parent knows that there is no real vacation, a resting vacation that is, with small children. We are leaving tomorrow and I am not even packed or even organized! I should have made more chocolates before the trip but not enough time, there is that small thing called "job" that often gets in my way, but it would really stinks if I didn't have that now would it?!
So I can't complaint, only vent. I seriously need a break to gather my thoughts, new ideas or even elaborate old ones, trying to figure out what I would like to do when I am all grown up! Ah! Ah! Ah!
Rigth now I don't feel like thinking, or planning or make decisions on how when and what, I just hope I can sleep a lot, don't do much and sleep some more, enjoy family, which doesn't happen often here, savor my father in law exceptional food and give my boys the chance to be the center of the attention and not have to deal with their tired boring parents for a change. Not that we don't try to be entertaining, but I guess working parents can only be entertaining so much.
I am also working on my website, I am hoping to be able to dedicate it more time to finish it and have all the features I need. I have to get some new pictures of the chocolates and the other confections, I would really love to pick a custom package with logo and all, but that could wait, if I can have the rest done its already a good start.
Well I am really looking forward to see my little one face when he'll sees the cake, and no I am not baking it!

Sunday's Breakfast: French Toasts

Ahh Finally Sunday. A day off from work and my chance to do what I like the most; Baking and making breakfast for my family.
Yesterday evening I whipped a nice batch of Challah from Hamelman book "Bread", I made few small modification to the recipe, since it is very forgiving and very very easy to execute. Honey instead of sugar and little bit more than the recipe calls for because I like it sweeter and butter instead of oil, in this case I didn't have any neutral flavored oil in the house. I breaded and instead of baking it in free form like I did the first time I tried the pan loaf method. It came out incredible, very tasty and the smell, oh the smell is enticing. The loaf shape works better for making French Toasts and sandwiches.

And there they are ready to be devoured. We used fresh Chantilly ( lightly sweetened whipped cream) instead of the butter and plenty of powdered sugar, some real maple syrup is very welcome as well. While I was eating I thought that some whipped butter would be great with the addition of maple syrup to make maple butter, instead of the Chantilly of course!
My husband asked me if this bread was hard to make and when I said that was incredibly easy he said "oh well make a bunch then I will eat it all!!" Ah.

Seasonal Marshmallow Lollipos

I have already mentioned how much I love to make marshmallows.

I have decided to start producing Marshmallow Lollipops, in shapes and flavors related to each season. The first time I came out with marshmallow lollipops was for Valentine's Day show in Fort Collins and the lollipops went fast.

Best sellers I would say.

For this fall winter season I am making;

Pumpkin pie, Apple caramel, PB&J, Gingerbread and Mint.

Each flavor has its own shape and decoration. I think they are fun and yummy and easy pick for gifts or even stocking stuffer.

I will also offer single piece chocolate boxes, that are perfect as tree ornament, since they have a little loop to tie a string on for easy hanging, or stocking stuffer.

The chocolates collection is pretty much the same, but during the holidays I usually offer few different flavors such as;

Gingerbread, Mint Nougat, Pumpkin pie, Hot chocolate and few more depends on what inspiration I get from the food around me.

Three nuts Nougat covered in chocolate is also a fall winter favorite.

I have been thinking to try something with Miso, well I know sounds weird but if they use bacon in chocolate I think Miso is not that weird after all, right?

I rediscovered Miso few weeks ago, I wanted a Miso soup so I bought some light Yellow Miso and I ended up trying the dressing recipe written on the lid. Wow, I am totally addicted!

I use it everywhere, the real meaning of "Umami" I guess, I never thought about it. So I think well I am enjoying this so much because the savory addicting flavor, what if I make a chocolate with it?

I just bought some red Miso want to see the difference in flavor.

Well I hope this Holiday season is going to be a great one for everybody, we are going to keep it very simple and Homemade.

Enjoy the snow!