Chocolate Favors Make Any Occasion Special
Posted on 31. Oct, 2011 by anne in Blog
Most of us have received an elegant chocolate favor at a wedding but what about using chocolate to commemorate other occasions. You can make an everyday get together memorable with the addition of premium chocolate. The best thing is…it is easier to accomplish than you think and it doesn’t have to break the bank.
At Chamberlain’s Chocolates, we help our customers with all varieties of celebrations. Whether it’s chocolate guitars to celebrate a Bar Mitzvah or chocolate pacifiers for a baby shower, we can make it out of chocolate. We
have over 2,5000 different chocolate molds to choose from so you are guaranteed to find a shape to go with your theme. Our bite size shapes start at $.60 a piece.
Some of our clients just want a few simple boxes of truffles to share with friends at a luncheon. We can easily customize a few boxes with as many or few pieces of chocolate as you choose. Call ahead or stop by and we will put them together while you wait.
Ditch the cupcakes. Chocolate lollipops are a hit for school celebrations. Our chocolate is gluten free and nut safe and makes a great idea for school birthday giveaways. We have dinosaurs, balloons, peace signs and more.
Try some elegant chocolate place cards for your next dinner party or imagine a chocolate centerpiece as a dazzling and delicious display sure to impress your guests. An exquisite chocolate strawberry makes any place setting special.
These are just a few ideas for incorporating chocolate into your social gatherings. Whether you make your own or buy chocolate from Chamberlain’s or another chocolatier, the added touch will make your guests fell appreciated and special.
Love and Chocolate Dipped Strawberries
Posted on 22. May, 2011 by anne in Blog
The weather is warm and it’s the time for new love and nothing goes better with romance than premium chocolate. Why not indulge your Sweetheart with homemade chocolate dipped strawberries. These are easy to make and enjoy. Follow these tips for a scrumptious treat.
- Choose fresh strawberries from your local grocer or farmers market. Try to use berries that are a uniform size with nice fresh leaves on the stems.
- Take a damp paper towel and clean each berry from stem to tip, removing any dirt. Do not immerse strawberries in water as they are one of the fruits that you can not wash the pesticides off of and even a tiny bit of water left on your berries will interfere with the chocolate coating.
- Select chocolate that you like. If you are not going to temper your chocolate, you should choose chocolate that has a fat other than cocoa butter. It is easier to use and results in a shiny, softer coating than real chocolate.
- Melt the chocolate in a bowl in the microwave in 15 second intervals so you avoid burning the chocolate. Stir while melting to ensure even heating.
- Grasp the strawberry by the leaves and dip into the chocolate, coating most of the fruit.
- Remove strawberry from the chocolate and shake extra chocolate back into the bowl using a swirling motion.
- Place strawberry on its side on a cookie sheet lined with parchment or wax paper.
- After 5 or 6 strawberries are dipped, put the cookie sheet in the refrigerator for five minutes to let the chocolate set.
- If you desire, use a spoon and drizzle a decoration on the dipped berries using a different type of chocolate.
Chocolate strawberries should be consumed the same day they are dipped. They will keep for 24 hours in the refrigerator but taste best at room temperature. Enjoy and if you don’t have the time or inclination to make these yourself, give us a call and we will make them for you.
White Chocolate is not real Chocolate – or is it?
Posted on 28. Apr, 2011 by anne in Blog
Often, when we are hosting a chocolate event, someone declares that white chocolate is not really chocolate. Most kids and even some adults are surprised to learn that there is such a thing as white chocolate. The US FDA governs what is “real” and not real chocolate in the United States. The official ruling on white chocolate says it must contain over 19 percent cocoa butter (the naturally occurring fat from the cocoa bean), at least 14 percent total milk solids, and not more than 55 percent of any sweeteners. Real chocolate is not permitted to have any other fat sources than cocoa butter and milk. In the end, taste and texture are what matter so enjoy your favorites and check the label before you declare it is real or not.
Love and Chocolate Dipped Strawberries
Spring is the time for new love and nothing goes better with romance than premium chocolate. Why not indulge your Sweetheart with homemade chocolate dipped strawberries. These are easy to make and enjoy. Follow these tips for a scrumptious treat.
- Choose fresh strawberries from your local grocer or farmers market. Try to use berries that are a uniform size with nice fresh leaves on the stems.
- Take a damp paper towel and clean each berry from stem to tip, removing any dirt. Do not immerse strawberries in water as they are one of the fruits that you can not wash the pesticides off of and even a tiny bit of water left on your berries will interfere with the chocolate coating.
- Select chocolate that you like. If you are not going to temper your chocolate, you should choose chocolate that has a fat other than cocoa butter. It is easier to use and results in a shiny, softer coating than real chocolate.
- Melt the chocolate in a bowl in the microwave in 15 second intervals so you avoid burning the chocolate. Stir while melting to ensure even heating.
- Grasp the strawberry by the leaves and dip into the chocolate, coating most of the fruit.
- Remove strawberry from the chocolate and shake extra chocolate back into the bowl using a swirling motion.
- Place strawberry on its side on a cookie sheet lined with parchment or wax paper.
- After 5 or 6 strawberries are dipped, put the cookie sheet in the refrigerator for five minutes to let the chocolate set.
- If you desire, use a spoon and drizzle a decoration on the dipped berries using a different type of chocolate.
Chocolate strawberries should be consumed the same day they are dipped. They will keep for 24 hours in the refrigerator but taste best at room temperature. Enjoy and if you don’t have the time or inclination to make these yourself, give us a call and we will make them for you.
Starbucks, Friends and Chocolate
Posted on 20. May, 2010 by anne in Blog
Most of my associates know that I can be found drinking Starbucks coffee in the mornings. The time with friends and great coffee is a ritual and helps me face each day of small business challenges with a fresh and light attitude. Because my morning cup is such an integral part of my life, it was only natural to use Starbuck’s new VIA in one of my truffle recipes. Enjoy these. They are no substitute for great friends and coffee but they do sweeten the pot.
Cinnamon Cappuccino Truffles:
- 10 ounces of milk chocolate, chopped fine or melted
- 2/3 cup of whipping cream
- 1 packet Starbucks VIA instant coffee
- 1.5 tsp. ground cinnamon
- 1/2 cup of sugar
Bring the cream to a boil and remove from heat. Add coffee and 1 tsp of cinnamon to the cream and stir to blend. Pour the cream mixture into the melted chocolate. Stir, starting in the center of the bowl to create an emulsion of cream and chocolate. Place the ganache in the freezer for at least two hours or overnight.
Remove ganache from the freezer. Add half tsp of cinnamon to the sugar and mix together in a small bowl. Using a metal teaspoon, scoop up a 1 inch diameter piece of ganache and roll into a ball with your hands. It may help to wear a pair of latex gloves for this exercise. Roll the balls in the cinnamon sugar coating to finish. These will keep for 3 weeks in the refrigerator or up to 2 months in the freezer. Makes 30 to 40 truffles, depending on size.
Chocolate History – An Early Timeline
Posted on 08. May, 2010 by anne in Blog
Here is a timeline related to the history of cacao and the evolution of chocolate as we know it today.
1400B.C. – 400B.C. – Most experts believe that the Olmecs in Central America were the first people to use cacao. They likely used cacao to make a spicy drink.
500B.C. – A.D. 1200 – The Mayas drank chocolate mixed with corn and chilies. The drink was used in ceremonies. They also traded cacao with the Aztecs.
1200-1500 – The Aztecs used cacao beans as currency. Chocolate was reserved for use by warriors and rulers.
1528 - The Spanish conquistador, Cortes, took cacao seeds back to Spain after defeating the Aztecs. Sugar, cinnamon and vanilla were added in place of peppers. The Spanish kept chocolate a secret from the rest of Europe for almost 100 years.
1600-1750 – The King of Spain’s daughter married the King of France and other European explorers brought cacao back from their travels. Chocolate became a status symbol in Europe as only wealthy people could afford to indulge.
1847 – Joseph Fry created a paste of powdered cocoa, sugar and cocoa butter formed into a mold and created the first candy bar.
Come to one of our fieldtrips and learn more about chocolate while making your own chocolate candy.
What is a Truffle?
Posted on 18. Mar, 2010 by anne in Blog
Our Jalapeño Truffle
At least once a week I get a question about how truffles are made or what exactly a chocolate truffle is.
At Chamberlain’s, we consider a chocolate truffle to be any chocolate candy with a ganache center. Ganache is an emulsion of chocolate and heavy cream. Other flavorings may be added to ganache such as peppermint, liquor or espresso, just to name a few.
After mixing, ganache is chilled and then hand rolled in cocoa powder or other coating, dipped in tempered chocolate or piped into chocolate molds to produce a finished truffle.
Truffles get their name because the finished product, when rolled in cocoa powder often resembles the famous fungus.
For those of you who want to make your own truffles, here is a recipe given to me by a former coworker who first introduced me to these chocolate wonders. These are easy and delicious and still one of my favorites.
Basic Chocolate Truffles
Ganache Ingredients
14 ounces semisweet or bittersweet chocolate
1 cup heavy whipping cream
5 tablespoons unsalted butter, softened, cut up
2 tablespoons dark rum
Coating Options
½ cup unsweetened cocoa powder
½ cup shredded coconut
½ cup toasted nuts, finely chopped
½ cup chocolate cookie crumbs
Finely chop chocolate and place in a medium size bowl. Bring cream just to boil in medium saucepan. Remove cream from heat and pour over chopped chocolate. Stir until completely smooth. Add in butter and rum and stir to mix. Cover and refrigerate or freeze mixture until firm, 30 minutes. Spoon chocolate by rounded teaspoonfuls onto a cookie sheet lined with wax paper. With the palms of your hands (latex gloves can be a help here), shape into balls and roll into the coating of your choice. These keep in an airtight container in the refrigerator for up to twp weeks. Makes 6 dozen.
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