Feed: Homemade Chocolate - The Secret Chocolatier's Diary - AggScore: 75.4
• Ice-Cream Parlors
• wedding cookies
• wedding chocolates
• wedding candy
• Nintendo Wii Fanboy
As Hot As Possible at the Market
Adding hot peppers to chocolate is a very binary experience. Meaning you either love it, or hate it. We have a large following locally who desire our ancho pepper chocolate truffles and chide us all year long waiting for their return. During our first week of Fall infusions we couldn’t keep them stocked at any of our markets.
Sourcing Ancho Peppers
Ancho is another thing we can proudly source locally. We use Eric and Cathy of As Hot As Possible for our ancho peppers.
We had been growing peppers in our backyard garden for about 8 years and then…… WE MOVED. So, we went from our tiny backyard space to 4 acres of open horse pasture. A “blank canvas of green space” to cultivate. Very exciting. [...] We had no idea what our first year vegetable garden would produce. We planted our primary crop of hot chili peppers, tomatoes and a few other veggies to try. Everything did remarkably well.
They support the community in many ways. We are very happy to be friends and source from people who steward their land with love and care.
Everything is grown without chemical fertilizers or insecticides. All natural, Earth friendly produce. We practice sustainable gardening principles. What is good for the earth is good for us.
Dried Ancho Pepper
Dark Chocolate Ancho Infusion Magic
It takes a little work getting the infusion right. We take beautiful dried anchos and weigh out the fleshy parts against the seeds and have found a balance we enjoy.
We wanted to capture that something, the essence, of a really tasty ancho. Smokey, earthy, a little raisin or currant. It should make your tongue tingle but not set you on fire. Topping it all off is a nice kick of heat when you swallow. It’s really quite a nice experience if you’re a fan of savory-sweet chocolate.
We’re going to have anchos until we run out which if we’re lucky will give you a long enough time with them before we let the flavor rest until next they bloom again. Then once again we will hear the chiding of desire for them to return. Seasons are so much fun.
Check the Matthews Community Farmers Market website for availability of ourselves or As Hot As Possible.
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We’re always enthused to support local groups when we are able. The Secret Chocolatier will be giving out free samples of chocolate to those attending the upcoming Santa Paws Preview in Charlotte, NC.
November 18, 2009
5:00-8:00 pm
Canine Cafe Charlotte
1447 South Tryon St.
Charlotte, NC 28203
704.588.3647
Preview all the new Holiday gifts for the canine kids on your list!
Get in the spirit by listening to Holiday music and enjoying complimentary wine tasting, cheese & delicious chocolate samples while you shop.
Plus pick up something special for yourself from the Stella & Dot Jewelry Collection.
*With each purchase you’ll receive a Christmas tree Pupsicle for your furry friend.
10% of all purchases benefit Dogswalk Against Cancer.
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“The Confessions of The Secret Chocolatiers Wife”
Part II
- The Ciordia’s
The Secret Chocolatier family has spent an extra amount of time together recently reflecting on where we are and where we may be headed. What are the choices ahead of us and what part do we each feel called to fill? But more importantly here it is fall! All of the new seasonal flavors have been tested, tasted, and our final line up is out and being enjoyed by more and more smiling people. When all the time has been spent developing recipes, trying the different available local products in our recipes, tasting, balancing flavors to find the right balance, which is different for each flavor it is still all about the look of satisfaction and smile on the face of those who partake in these wonderful chocolates we all work hard to finish for each order, each market day and each special event.
But since this is part II, (if you haven’t read part I you may want to do that) I will move on in the telling of some of my own insights into where we are.
The Ciordia’s
The Ciordia’s are our youngest daughter, Robin, and our son-in-law, Andy. While Bill and I were just moving along with our truffle making thinking this was a fun way to bring in some extra money, they said – this is such a great product and everyone who tries it loves it so “do you want to make this a real business”. We said “sure” (we’ll try anything) and that is exactly what they have done. They’ve taken the chocolate and gone forward with amazing commitment and determination. They have worked to get us into more markets and other venues and continue the push forward. Robin and Andy have gotten the word out to the rest of Charlotte and beyond to make this business happen.
Growing into the Chocolate Role
Over the past year, our daughter Robin has taken on more of a role in assisting her father in the kitchen. She does every step of the truffle making, and brownie dipping, and soon will be moving into learning the cakes. I guess you would call her the “Chocolatier’s Apprentice” . Watching us all around the kitchen with chocolate flying everywhere it does seem more like the “Sorcerer’s Apprentice”.
Robin's First Chocolate Cake
Chocolate Child
Robin has always been an extreme chocolate lover and with that love of chocolate she has evolved into one who creates chocolates; just as her love for children led her to a career as a teacher. –And just to boast for a moment, she is and extremely gifted teacher, not just because she’s my daughter because as a former teacher and administrator I am extremely hard in judgments of other educators. If she wasn’t terrific I just wouldn’t say anything.
Then when she started doing some of the chocolate work with her father and learning so much, I realized I was seeing a whole new and bright future for her. Bill follows generations of family members who lived there lives as bakers and pastry chefs and when Robin said she would really like to keep the family tradition going we were really excited.
The Mad Hatter
Andy, my son-in-law, has a role in our business that I don’t think any of us could fill or do without. When people are first drawn to our table at the markets, they see photographs of our truffles and signs with logos that he has designed. Our website, marketing, photography, etc., everything that puts our business out for the public to see is done by Andy. Because of the great web design and getting connected with other chocolate sites we have seen our truffles travel to every corner of the country. The packaging for shipment is so well done by Robin and him that even truffles sent to Southern California in the middle of the summer arrived in perfect condition- to the delight of the recipient.
Andy has an amazing social network that seems to have tentacles reaching all across the Charlotte area, and maybe even the country. He works tirelessly to drive (or propel) us forward and continue our growth
Besides all of that he too is skilled in the making of our products. One Friday when we were trying to get everything finished for our Saturday markets and fill special orders he decided to nudge me a little and get me to dip some of the brownie pops. I broke a few (which we unfortunately were forced to eat) but he patiently continued to instruct me until I was able to do it.
I am now going to work on preparing the Chai for infusion into the next batch of chocolate truffles MMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!
Related posts:
- The Confessions of The Secret Chocolatiers Wife, Part I
- Homemade Chocolate Resolution
- Celebrating Mother’s Day
What began as something for nobility (and a story for another day) is now available for all. The chocolate delight of the ages, the chocolate truffle. Readily available though might not translate into great for you or great tasting. How will you know?
What are you looking for?
Favorite chocolates are usually stuck in your head from when you were a child.
- Was it a truffle that you bit in to and it had snap, or was the chocolate soft to the tooth?
- Textured or smooth?
- Did the chocolate melt in your mouth or dissolve over time?
- Milk, Semi, Dark Semi, Dark, Deeply Dark?
The point of this little exercise is that one thing that will make something great is how well it naturally aligns with your expectations. It’s also a good idea to every once in a while test your old favorites. How has your palate changed? Ponder how much the product might have changed in that time.
Buying Chocolate Truffles, Buyer Beware
As a consumer you are faced with a barrage of opportunities at buying sub-par products. Picking and choosing at most chains and grocers will leave you less than satisfied. Reading the label doesn’t illuminate much more either. Can you trace the chocolates origin? Is it even chocolate? Why was malt added? Where’s the chocolate and what is this
Industrial chocolate makers are tirelessly laboring to reduce cost while still giving some form of “chocolate experience”. The industry has found that it can add fillers like additional sugars, sucrose, cellulose and wheat fiber. These false agents can replace natural components. Add on to that heat and shelf stabilizers (the joys of science) which may make a product last a year, but should it?
Reducing the cost by removing a real sensory experience. It’s really a sad state of affairs and you have to be on your toes to find a real treat.
Source from Artisan Chocolate Makers
People who look at their craft like an art will lead you to great finds. If you want to find some real chocolate truffles, divine chocolate truffles, find your artisan chocolatier.
Artisan work is usually carried out as a small to mid-sized business. You can’t exactly keep making things by hand when you’ve gone large. Artisan chocolatiers usually support others in their area and source more local for their ingredients. They also work at making products with a more traditional approach and time tested recipes.
Passion in, passion out.
Keep an eye out in your paper during the holidays and gift giving seasons and you’ll see writeups of area shops. It’s one of the easier ways of finding new places to visit in your area.
Of course if you’re looking for chocolate in Charlotte or just want to support us, The Secret Chocolatier, we always appreciate it.
It’s a good idea to investigate your local farmers markets too. I’ve found many a delightful confection at the markets with usually the maker and a great story to go with it.
Searching more online you can support new up and comers like Forte Chocolates or the mature Recchiuti. The point is to treat yourself with something special and memorable. If you are just eating filler from others what kind of worth are you really setting for yourself?
Do It Yourself! Making Chocolate Truffles
Chocolate truffle making is not very complicated & everyone does it a bit differently. That’s what makes it an art. You can tinker with (in our case) cream / butter / chocolate ratios to get a consistency you are looking for but people often miss sourcing their own quality goods. It’s silly! If you’re going to go through the time to make something homemade–do it right, buy good ingredients!
Do I need good chocolate?
Seriously? Robin’s been fielding some DIY questions on Twitter lately and the final results have been to the tune of, ‘It was a great attempt but I think I need better chocolate.’ Well of course!
One place we’ll often source samples from is Chocosphere. They import quite a few hard to find chocolate from around the world. With this comes a caveat, it’s not all about the brand, it’s about the taste. Being that there are so many tastes out there you should order a sampling of a few chocolates and find what you like.
Quality, Quality, Quality
When searching for great chocolate truffles (or making your own) you have to find those who believe in uncompromising quality. As soon as quality is sacrificed for cost or industrial distribution you are quickly sloping towards something below average. Look for those who put their passions and knowledge of the craft into their products and I guarantee you’ll never go wrong.
Oh, and if you find something delicious, let me know. I love going on chocolate truffle tours!
Related posts:
- When times are tough, Chocolate is King.
- Infusion Series: Ancho Pepper Chocolate Truffle
- Chocolate at Social Fresh Charlotte
Social Media & Charlotte, NC
Charlotte has one of the fastest growing social networks in the US. I’m not sure if it’s because the area is so affluent with b2b technology or if we’re just chatty but it’s always been nice to be a part of the local community.
I’ve had my own twitter account (@ciordia9) for some time now and enjoy the relationships I have built with so many regional people and those far away. Beyond the banal, twitter, or better yet social media in general is a very diverse ecosystem that one can learn quite a lot from.
Grassroots and Social Media
The Secret Chocolatier has benefited from our active region on twitter (@SecretChocolate). We’re a family business that has started with nothing but an idea and some domain expertise. Nurturing that through the local and digital grapevine has been amazing.
We source great ideas, lift up our new offerings, invite all to so many of our events in Charlotte. It’s been a great help that we couldn’t have afforded otherwise.
We heard it through the twitter-vine that #SoFresh was looking for some goodies.
What is Social Fresh?
Social Fresh is your opportunity to learn how to make the social web work for real business. Social networking and online word-of-mouth tools are getting faster and providing more access to the customer every day. To remain competitive, every company needs to discover how to make social media work for their bottom line. –Social Fresh
Orange Chocolate Truffles
If you didn’t already notice Social Fresh is “juicy” and we know how to create some phenomenal citrus truffles. Pink grapefruit, lemon, lime, and our foundation flavor orange.
For SoFresh we packaged up hundreds of orange chocolate truffles for the event sponsors and speakers and hope they enjoy them and their stay in our area. We’re always striving to find a better way to communicate and get participation from our growing community.
If you have knowledge to share, let us know! If you’re going to be at Social Fresh in Charlotte let’s connect!
Related posts:
- Is That In Chocolate Years?
- Searching for Chocolate Truffles
- The Confessions of The Secret Chocolatiers Wife, Part II
I’ve found myself in a reflective mood lately. Maybe because I’m spending more and more time staring down into a bowl of melted chocolate with the aroma of fresh roasted coffee beans. I’ve been thinking about what it’s like to be a part of this small, growing family business and how I found myself here after years in a completely different profession.
After years of teaching, I went into administration of religious education in South Carolina. Along with that I spent numerous years on religious education advisory boards and as a consultant for a religion textbook publishing company on an as needed basis.
Melting in Chocolate
So how did I end up here staring down into a bowl of melted chocolate? The answer is- I have absolutely no idea! But isn’t that one of the joys of life, to find ourselves doing things we never imagined we could or would do and loving it. I have found that through my experiences in life I have grown and changed, and developed new gifts and talents. I believe that as we evolve throughout life we are called to give of ourselves in different ways. What a person does now may not fit 5 or 10 years from now. I certainly never dreamed of this!
I still enjoy being with small children. Would I be in a classroom with first graders full time now? Probably not. I love engaging in conversation with young people and enjoy their enthusiasm and energy about everything that they do. But I don’t think I would benefit anyone by being in full time youth ministry as I once was.
Now that our little truffle making endeavor has turned out to be the beginning of a very real small family business I have to rethink some of the notions I have of each of us involved, including myself.
Having a Laugh
Chocolate Truffle Making is a Busy Business
My husband Bill has been a pastry chef for many years so it is easy for me to see him in that role. However, to be a real part of what he does is a very different experience for me. During the 25 years Bill worked in restaurants I had a great appreciation for the work he did and enjoyed indulging in what he made. However, to actually watch how he functions as a professional is quite different. It’s amazing to see the meticulous care he takes with each step of making the different parts of a truffle or how he layers each cake so carefully as if he was handling a newborn. I always knew by eating what he made that he was amazing at what he did, but after all these years to observe him work is sometimes like watching art being made.
For a recent event Bill was asked to make a wedding cake that was suggestive of the artwork of Gustav Klimt. Bill’s inspiration came from his painting “Tree of Life”. It was so amazing to see him express the work of this artist of the Art Nouveau Era on the cake. But seeing the bride’s face when she saw the cake was his greatest reward. Then there was the enthusiastic smile and thumbs up when she took that first bite. What a privilege it is for us to be a part of it all.
How Many Mint Leaves . . .
Then there are the times when he’s developing recipes for a new infused flavor.
How many mint leaves does it take to get the desired taste for the mint truffle?
How much of the espresso bean is needed to bring out the perfect balance of chocolate and coffee so that each is enriched by the other. He is like a scientist experimenting to find the correct formula to bring a little smile and mmmmmmm to the face of as many people as possible.
A Part of Something Special
I think I am still a part of something that brings a little bit of joy to people; it is just in a different (and tastier) way. We help a woman express her love for her daughter who is away at school by making and sending the truffles that were specially picked out by her mother. We help with the celebration of a new marriage or a new baby. And we make many, many new friends. As I get more and more involved in the truffle making process I understand why one of our banners says simply “Hypnotic Dark Chocolates”.
Thank you for letting us be a part of the many ways you celebrate life.
—tune in next time for Part II of “Confessions of the Chocolatier’s wife”
Related posts:
- The Confessions of The Secret Chocolatiers Wife, Part II
- A Great Tasting Chocolate Wedding Cake
- Wedding Chocolate In the New York Times
Chocolate Wedding Cake
Our family friends daughter was married a week ago with another lovely chocolate wedding cake.
Beyond the joy and happiness of bringing our work to another we were happily surprised to see our work in the New York Times recent Style / Weddings: Mary Ziegler and John Roberts III. It’s an adorable story highlighting how the two met through Craigslist.
Mary’s cake though mentioned a number of times missed citation of who made it, which while disappointing, we’re rectifying through our own additions!
Chocolate Wedding Cake Design
After our interview with Mary an 8 layer, 4 tier chocolate fudge cake with cream cheese icing was slated to be built.
The cake was designed after the Tree of Life paintings by Gustav Klimt.
Bill spent about 16 hours just in the kitchen getting this beautiful cake ready for it’s presentation.
Everything was delivered to Rock Hill, SC with no problems at all. The ‘Sofa’ topper was added and all the families were very happy!
If we can help you with any wedding chocolate from favors to chocolate wedding cakes, contact us!
Related posts:
- A Great Tasting Chocolate Wedding Cake
- The Confessions of The Secret Chocolatiers Wife, Part I
- When times are tough, Chocolate is King.
Chocolate Fudge Wedding Cake
Business has been good, ever slow rising, finding a floor, dropping, and rising again. It all mimics the economy in odd ways. As we continue to grow and our customers follow with us they begin to explore our varied menu of chocolate cakes that without a retail front is rather hard to sell.
The Key to Tasting Great
Bill does fantastic cakes; chocolate cakes, fudge cakes, buttercreams and cream cheese icings, but we don’t do fondant. We were having a discussion with our friends over at Down Home Baking who also don’t do things with fondant and our reasoning went hand in hand. The better it looks, the less it’s going to taste.
Chocolate Wedding Cake
We make things with traditions and handmade qualities in mind. While we understand that the niche of high end airbrushed masterpiece-cakes are beautiful to look at, in all of our works we’d rather have it taste better than show better. That is definitely not saying that we don’t show well. Let’s just say we don’t require CAD drawings to executing a masterful and tasty cake.
As Seen on TV
Robin and I were watching one of the cake shows on TV where they go crazy and develop all these highly stylized cakes. We were rather appaled that based on time the cakes base creation only took up like 10% of the show and that the rest of the time was designing it’s exterior on top of fondant. Is that where you really want all your time spent?
The Making of a Great Wedding Cake
We were watching, or as Bill calls it, hovering, during a recent wedding cake and found ourselves amazed at the time inputs that went into the whole process. It’s basically four areas of focus.
- It begins with the client requirements, multiple interviews, pictures, swatches, design call backs and sit downs.
- Then the building of the cake. We clocked him in at over 5 hours of working on the different layers, building up the different icings and fudge.
- Bringing it all together, dowels for support, layers carefully together, getting the exterior just right, then the scroll-work to match dress patterns took another three hours.
- Finally and ultimately the delivery. A slow drive to a country club or hall where every turn makes our heart ache.
All in all you’re talking a very good days work and that was just for one wedding cake. Now when you spend that much passion and time focusing on something you want, don’t you think it’s going to be a divine experience? We do.
Bill likes to say we don’t do wedding cakes, but we do them on request. I find it cute. We do all sorts of cakes and have a blast doing them all. If you find yourself wanting a cake for your wedding and prize taste over conformity then give us a try.
Related posts:
- Wedding Chocolate In the New York Times
- 6 Steps for Tasting Chocolate Desserts
- Good Homemade Chocolate Frosting Recipes
One thing we’ve found a lot of pleasure in is making things off the beaten path. I’m not saying picking out some chocolate treat from our menu is bad, we love all we have built but in the end we’re artists and the menu is just the beginning of a discussion. As a way for us to show a little of what we are able to do the rest of the fun happens when we get to talk about your chocolate ideas.
Customizing Chocolate For Your Special Event
Custom chocolate favors is an easy one that gets personalized. Maybe it’s an initial on a chocolate truffle or a special design on a cake or torte. After the initial phone calls or meeting with a client the family discusses options and thoughts, sleeps on it, forgets some, talks about it again, and then ideas begin to gel.
Last week we had an order for some customized brownie pops. After a few calls back and forth and internal talks we decided to ditch the pop idea and just go for something more favor driven.
We had a special birthday woman who told us her name, her favorite color, and her upcoming celebration. She wanted us to run with the concept on our own and just make something special that she could give her friends that were attending.
A Custom Enrobed Brownie
What we came up with was something simple, colorful, and unique for her. We also like the dual message of 60 and flip it over 09. That doesn’t happen terribly often.
Happiness is Chocolate
No matter what we are doing we have to enjoy doing it. If we’re not having a good time we think that will directly translate into your chocolate experience. So far everyone we treat seems to have a great experience and that’s fantastic.
If you find yourself in need of some delicious enrobed chocolate goodness you can check us out locally at the markets or buy chocolate online. If you are ready to dream little (or big) chocolate dream, we’ll be more than happy to do that as well.
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This entire journey began last Spring, over a year ago. It was just an idea, a dabble, a trial. Let’s see where it goes, if there was a consumer audience desiring something more.
You were, and we’ve been supplying it ever since.
From one market to three we see cycles in life that we never knew were there. Consistency in the inconsistent as it were. In the public we get to interact with a lot of people, enriching our lives with stories as we trade a spoonful of chocolate ganache, maybe the exchange of a special truffle.
Education by Trail and Error
Every interaction we do brings us a little more knowledge on how to handle the situation the next time. There is no real playbook when you are working out the kinks in online, retail, wholesale. Finances are so much fun. Tracking all the CoGS, R&D, taxes.. oh taxes.. you vex us all with complications.
There are so many caveats starting a business, I don’t think anyone is able to have their eye on all the minutia that is involved. It truly is a daunting task and we have all shared in the awe to anyone out there that has established themselves.
The Path to Retail
We are learning and that’s the great thing. In our retail account endeavors we’ve made great connections with local Common Market and Reid’s Fine Foods. These two companies bend a good ear to local businesses.
We’ve been trying to break into some other retail engagements but the more you deal with “corporate” the more you end up repeating yourself, a larger lag time occurs, and a general uncaring seems evident which is sad. Even if you’re big you should empower the local sides of your business to be flexible.
Private labeling is new territory for us too. A fast growing local business wanted to support us and we’ve started pilot testing of some chocolate in their stores under their branding. We certainly hope their audience likes what we’ve delivered! More “secrets” for The Secret Chocolatier!
For all intents and purposes retail has been a lot of fun! We are about to start some regular demos supporting our brand, products, and those who host us. If you would like to learn more about our products in your store, or curious about a unique product for your own brand get in touch.
Chocolate School is Not Out
No Summer break for us. There is so much more to learn and do. I step back from all the fine grained details and I can see thousands more in the distance. We’re just now starting to talk about looking for a kitchen of our own, maybe the glimmer of a little showroom. Evolving to those ideas will take so much more work it almost makes me light headed.
For me, I am lucky. I have great chocolate and a good family.
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