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Infusion Series: Spearmint Chocolate Truffles
On By Andy Ciordia / 0 comments
For the past two Summers we have run a delightful Spearmint chocolate truffle. As a child I was a big fan of Andes Candies. These little mint chocolate squares we’re just a favorite. Then over time I started finding that I had a mild allergic reaction to them. Maybe too much of a good thing, maybe the ingredients shifted into something cheaper and that created the issue. Whatever the case I could no longer have something I really enjoyed. Until The Secret Chocolatier that is! The Mint Monster Our Spearmint... Read more
Infusion Series: Molasses Chocolate Truffles
On By Andy Ciordia / 0 comments
While our season for these has concluded we’ll still happily make these delicious chocolates on special request. Unlocking Molasses in Chocolate We have been trying to figure out a good way to intertwine chocolate and what are basically the sugar waters (fructose) of the cane and tree families. It is not easy. We want the flavor but not the added water and sugar. In the end sometimes you can reduce the natural syrups further increasing the flavor. Others you will begin removing some of your cream to balance the water.... Read more
What is a Chocolate Infusion?
On By Bill Dietz / 0 comments
I like to think that in my own way, I have maintained the same integrity that my grand father held when he opened his bakery in the early 1900’s when he came to this country from germany. All we’re really doing here is adding life back into the words homemade or handmade. Even though I have been a professional in the food service business for a long time, I like to think that in my own way, I have maintained the same integrity that my grand father held when he... Read more