I know this is a scary thought, but you might want to think about pre-ordering your thanksgiving chocolate turkeys. It seems that no matter what we do, we sell out and there is always some disappointed people come the long weekend. Give us a call at 519 272 2828 and we will be happy to keep them until the Thanksgiving Holiday.

Sponge Toffee

The STA are planning to have a couple of media guests come by today, so here is the batch I am planning to go over with them

Glucose 1 kg

White sugar 1.5 kg

Water 0.5 kg

Added later

Water 1 oz

Gelatin 0.5 oz

Baking soda 3 oz

Mix the gelatin and 1 oz of water together and set aside until later. Mix the glucose, sugar and water together in a large heavy bottom pot. Bring them to a boil and cook them to 285 degree F. Mix the gelatin mixture in the syrup and set aside. Allow to cool for about 1 ½ minutes. Stir in the baking soda and allow it to rise (about 3 to 4 times its original size). You can now dump the batch into a cardboard box (one that will have a volume of twice your current size of sponge toffee). Close box and allow it to set over night in a warm dry area.

At this point you may have a 50/50 chance of the batch working out, but if you open the box and find the batch has risen and that there is a hard shell, then you can proceed to cut it up (or break it up with a hammer). Remember to store it in sealed bags or containers right away as air conditions will cause it to melt.

Good luck

Derek Barr

PS

You can usually get it at the shop with a lot less hassle than making it home.

Too Hot For Chocolate?

Worried about the chocolate you are going to buy melting everywhere, we have great cooler packs with frozen ice packs to help you get it home. If you still don't want to have melted chocolate all over your nice clothes, try a cup of gelato. Cold and refreshing, it will hit the spot even on the hottest days.

Great Birthday Present

Here is a young couple who spent a morning with me learning how to temper chocolate at home. They got a first hand experience in how much work goes into packing a single box of chocolates. Everyone had lots of fun and I hope they can continue to work with chocolate at home for their friends and family.

Back by popular demand, our single malt scotch Truffle. We blend 2 of God's greatest creations and make a unbelievable combo. Stop in later on Saturday June 26 and pick some up before they are gone.

Morris and Amanda after their candy making class. They learned how to temper chocolate at home with Mush method, as well as making Ice Wine Truffles. Lastly they helped me make a batch of ice wine jellies for a custom order. They were a great pair to have in the kitchen

Getting ready for September

If there is anyone reading this, let me know if you have any thoughts on a choice of chocolates for the September food festival in Stratford.

Let me know
Derek

Nutty Pop Recipe

We have had a lot of great response on our Nuttypop corn. So here is a home recipe that you can try.
An educated form of caramel corn with pecans and almonds ( you can use almost any kind of raw nut, just remember cook times, things like pecans cook really fast and peanuts are much slower).

White Sugar 230g
Brown Sugar 140g
Glucose 90g
Raw Whole Almonds 230g
Raw Mammoth Pecans 230g
Popped Popcorn 60g
Salt Pinch
Butter 90g
Water 90g

In a large heavy bottom pot mix the white sugar, brown sugar, glucose, salt and water. Bring to a boil and add the butter. Using a candy thermometer cook the syrup to 260 f. Add the almonds and cook the syrup to 285f. Add the pecans and cook to 300 f and turn off the heat. Fold in the popcorn carefully and pour onto a greased pan or parchment paper. Remember to always wash any sugar crystals that form on the side of the pot with a heat resistant brush and water. These can and will cause your batch to grain off (while the product will still taste good, it will not keep as well and will look dull).

Just remember not to dump it onto a surface that won't melt with the heat of the caramel

First Blog

I am trying out blogging for the first time on a recomendation by a blogging foodie who loved my candies and chocolates. I will try to post as often as I have important things to talk about, so keep in touch in case I decide to release favourite recipes or just bounce some ideas off for new products
D