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Blackberry Port Chocolate Truffles
Now that I have decided I rather like port and chocolate – or at least, Salt Spring Vineyards Blackberry Port, tasted with some dark chocolates from Denman Island Chocolate Company, I can’t just let...
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Autumn Leaves
It seemed to happen overnight. From hot, stultifying, nothing moving, enervating afternoons of direct sunlight, to a damp smell of wet earth, and the smallest hint of chill in the air. Fresher...
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Movember
Well, it’s cold, again. That “crawling up your back, hunching up your shoulders, why didn’t I put on the big bulky sweater, I can’t feel the ends of my fingers” kind of cold. November has come to us...
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Braille Chocolate Labs
I’ve had the extraordinary opportunity in the past few months, of learning to audio describe theatre performances for visually impaired patrons. The group I work with, here in Vancouver, is Vocal Eye....
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A Chocolate Hen Party
I have always been slightly afraid of chickens … until now. Last weekend my partner and I had a long overdue opportunity to visit my sweet friend, Georgia and her backyard chickens. I’ve been meaning...
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Caramelized White Chocolate
I first heard about caramelized white chocolate Last January, when I had the good fortune to attend the Ecole Chocolate Graduate Luncheon in San Francisco. There, we were treated to samples of...
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Caramelized White Chocolate – playing with tempering
Last week, I spent a couple of Zen-like sloth-paced days caramelizing white chocolate in my oven. The process cannot be rushed by turning the heat up or you end up with a pan full of seized, burned...
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That Fruity-Biscuity-Chocolate Thing
I gave a tiny Mason jar of caramelized white chocolate to my dear friend, Steph. She looked intrigued, but was a bit mystified. “Umm, this looks fantastic,” she said, appreciatively regarding its...
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Some Bloody Good Chocolate
I made a chocolate coffin, this week. And then I stuffed it with dark chocolate bleeding hearts. It was a lot of fun especially with Hallowe’en coming. My old alma mater, Studio 58, did a production...
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A Chocolate Thank You
Although I have now been working with chocolate for three years (gosh, has it really been that long?) and have had the privilege to write this blog all that time, I am still very much an apprentice...
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