Chocolate, To Be Sure

My traditional responses to any Mother's Day present inquiries are always the same.

A day to work uninterrupted outdoors in the garden and chocolate. Fairly simple. 

It looks like the weather is cooperating for the yard work and I was already treated to a hot fudge sundae! I hope your Mother's Day is going as well!

While we were on holiday last fall, we accidentally drove by discovered the absolute best chocolate ever, Felchlin Chocolates, in Schwyz, Switzerland. Hands down. The tricky part is that they only sell chocolate out of their factory store to the public; all other orders are strictly wholesale to bakers, pastry chefs and confectioners.

I guess I'll have to wait until we return before I can indulge again. (Boo!) In the meantime, here is a peak at the actual process of growing and harvesting the cocoa bean, the star of the chocolate process.

So it goes from the bean to the treat as we know it:

Mmmm....

Happy Mother 's Day!

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Raw Finishes

These are the colors I am working with on my kitchen walls. Figures- it is taking a while to get the colors just right! I can go to a client's home and pick the colors out quickly; in my own home, it has been challenging.

Stone, putty and touches of ochre, cream and cocoa- my tumbled marble and ceramic tiles are suggesting the direction to follow. I am loving the lime wash paints of Sydney Harbour Paints. 

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Hoping to win the acanthus leaf fragment sconce over Zinc Studio's giveaway for the kitchen!

Breathe Deeply

Mmmm... can't you just smell it? I cannot think of many other scents that could stop me in my tracks.

The scent of chocolate is instantly recognizable.

 Fudge, mousse, hot cocoa, brownies 
or just plain, deep, dark chocolate...
 

I am always ready for a taste.

One of my fond childhood memories is smelling the fudge that my mother would make on special occasions. 

I would like to share with you the recipe that I use for hot fudge sauce. I am usually requested to bring ice cream pies to the family get-togethers, even in winter. I also use this same recipe for the pies, placing it between the ice cream layers.

Hot Fudge Sauce

                  1/2 cup butter                   4 ounces unsweetened chocolate        

2 cups sugar                            1/8 teaspoon salt 

1/2 teaspoon vanilla                  1 can (12 oz.) evaporated milk  

                                                                  

Melt butter in double boiler, then add sugar and stir till incorporated. Gradually add the evaporated milk and salt, stirring occasionally until the sugar is melted. 

This will take 15-20 minutes. Remove from heat and add vanilla.

 The only step left is to dish out your favorite ice cream!

                                  
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Holiday Gifts: Shaved chocolate?

PlumSiena will be offering unusual holiday gift ideas throughout the next few weeks and I have a fun one to start off with!

Wouldn't you love to receive this great little gadget? Shave your chocolate. Create away... and then let it melt in your mouth. 

 

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"Le Carrousel" is from a fabulous Parisian chocolatier in the 6th arr., Jean-Charles Rochoux.

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You can purchase Le Carrousel here or here.

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