Saturday, July 21, 2012

Art Of Chocolate Classes

If you’re on our email list, you know you don’t have to always come in for your chocolate fix, we’ll also teach you how to make it yourself! I tagged along for a Level One Class, and from what I can tell they can be fun way to spend a weeknight!

First off, Beth talks about chocolate terms and the focus of the evening, ganache making.
Lisa helps you select your chocolate, which of course comes with butter. 

The first step to a ganache, adding cream.

Next step, adding flavor.

There’s always plenty of help from Lisa and James as well. 

Wine is all part of the process. 

Fixing mistakes comes hand in hand with chocolate. 

So does having a good time. 

A finished student product...

And a successful class.

We offer three levels, each teaching different chocolate skills. They run mostly during the summers, and the only way to find out and sign up is by being on our email list. So sign up next time you’re at the store, join in and add a whole new Cocoa Dolce experience to your list!

Thursday, July 5, 2012

Wine, Chocolate and Cheese Event

What's better than a Wine and Chocolate Tasting?  How about adding CHEESE!  For those of you that missed our inaugral Wine, Chocolate and Cheese tasting, we wanted to give you a little information to lure you into coming for the next one!!

The tasting pieces for the evening
Some of the attendees
Jamie Stratton, Wine Educator from Jacob Liquor, answering questions during the tasting    

 Take a look at the menu from this tasty event. (We chose the cheese from Murray's Cheese in New York, but I'm sure you can find something local if you want to venture out on your own tasting.)

1.       Artezin Zinfandel 2010 (Mendocino, California)
a.       Cheese:  Roomano (Holland) COW
b.      Chocolate:  Mezzanotte (espresso-infused dark chocolate ganache with Black Sambuca and crushed cocoa nibs)

2.       Kaiken Aultra Malbec 2009 (Mendoza, Argentina)
a.       Cheese:  Montgomery’s Cheddar (England) COW
b.      Chocolate:  Burnt Caramel  (burnt caramel in a 70% bittersweet ganache)

3.       Conn Creek Herrick Red 2007 (Napa, California)
a.       Cheese: Ossau-Iraty (Vielle, France) SHEEP
b.      Chocolate:  Blackberry (fresh blackberry puree in a 58% bittersweet Belgian chocolate ganache)

4.       Kilikanoon Parable Shiraz 2005 (McLaren Vale, Australia)
a.       Cheese:  Gorgonzola Cremificato (Italy) COW
b.      Chocolate:  Cocoa d’Or (75% bittersweet single origin Tanzanian chocolate ganache)

5.       Quinta do Noval Black Port (Oporto, Portugal)
a.       Cheese:  Colston Bassett Stilton (England) COW
b.      Chocolate:  Pepper (Smoked jalapenos, cinnamon and habenero-infused platinum tequila in a 57% bittersweet ganache)