Putting the pieces together

The front room starting to take shape.

Construction of the viewing window

Yay!  The window is in!  You can see right into the chocolate and kitchen area from the front room!

My beautiful flooring!

Construction part 2

In the corner of this picture, you can see the old porch from when there used to be one. 

Part one of construction

When we first came in to the new shop it had wall to wall carpet. We pulled up the carpet to discover hidden beautiful hardwood floors. It took six passes with a belt sander to find it, but we did, and it is now the hardwood floors in our retail/ sitting area!

Chocolate Demo in Kansas City

Back in May, we were invited to do a chocolate demo for a British publishing company called Choc lit. The event was in Kansas City. I showed our Persian Jewel Truffles. 

Old Town Wine Walkabout

This year for the Old Town Wine Walkabout we were in City Arts and paired with Grace Hill Winery. This was the first year I ran out of candy!  I brought what I always do, and there was still a line and I was out. I have to bring more for next year!

Display next to our friends at Grace Hill winery. 

Saigon Cinnamon Truffles

Death by Chocolate

The annual fundraiser Death By Chocolate benefiting Exploration Place. The theme was casino (60's style). 

I had to make chocolate shots (not available in store)

This was an old fashioned, orange cream, bourbon, candied orange peel and maraschino cherry.  

This was a bramble, lemon cream, sage infused gin, and blackberry jam

The visit to other chocolate shops

In April, we went to Chattanooga, TN and St. Louis to visit other chocolate shops. It was supposed to be a trip to Nashville to get a fridge (we learned you can't tip a fridge on its side or it will void the warranty). The fridge didn't fit in any truck we could rent, so we had it shipped and had a chocolate gathering instead.  

The hottie cake from the hot chocolatier. 

No trip to Chattanooga is complete without seeing the Choo Choo!

We went to a praline shop in Nashville. 

Lastly, we went to Crown Candy Kitchen in St. Louis. 

Easter 2013

Tried different things this year. I was pretty proud of my take on Creme eggs. I used our vanilla Creme for the egg white and lemon Creme as the yoke. Totally doing these again!

The Creme eggs all wrapped up for sale

The largest bunny we have ever made. It was almost 15 lbs!  

March madness!

One of my favorite times of the year is march madness!  I am really obsessed!  This year was awesome!  IU made it to the sweet 16 and WSU made it to the final 4. It was just an awesome year!

Our traditional march madness board. 

Girl Scouts Cookies and Cocktails 2013

For this event, the idea is to take a Girl Scout cookie and make a desert out of it. I chose to use the thin mint. I made a "grasshopper" cake pop. It was a dark chocolate cake, dark chocolate French buttercream frosting, Creme de menthe, thin mint cookies dipped in dark chocolate. 

Valentines Day 2013

Photos from Valentine's Day this year. 

The truffles I was making specifically for Valentine's Day (raspberry) made a heart when I molded them. I have not been able to replicate it and I had never made one prior. 

The candy display in the shop

My strawberries. I have quite a bit of fun decorating these little guys every year. 

A stack of strawberry containers we went through on Valentine's Day. I had another one (not quite as big) later in day. 

March of the caramel apples

This was one order of milk chocolate covered caramel apples. It took 2 1/2 batches of caramel (1 batch is 15 lbs of caramel)!  They are very yummy and I will have more starting in September for sale! 

Perfect batch of pecan roll centers

Pecan roll centers are close to a caramel fudge (very temperamental). I finally got a perfect batch and had to document the momentous occasion. 

Catch up part one

I have been busy working on our move and have pushed this blog aside. Well, I am back and have photos and events to catch up on. Hopefully, I will be caught up in time from the grand reopening of our new shop and be able to post events and photos for it!  It has been a whirlwind of things to do. 

A photo of sugar cooking in my copper kettle. 

Thank you,

Darcy

Kwch Tasty Tuesday

Last week I was filmed for the Tasty Tuesday segment for KWCH.  Mark Larson came and I showed him how to make Earl Grey Truffles.  We forgot to take pictures of the filming until the very end, but here is the link to be able to watch it.  Enjoy!

http://www.kwch.com/videogallery/73037715/Home/Tasty-Tuesday--Earl-Grey-Truffles#pl-62804574

When thing are forgotten...

This is what happens when you forget that you have toffee on the stove! We got a shipment in that I was really excited for and well toffee slipped my mind! Note to self, don't leave the stove no matter what when making toffee!

Exposure 2012

We participated in the Wichita Chamber of Commerce's Expo-Sure for the first time this year.  I was very nervous and had to practice my table before we went.  It was a great show and we met a lot of great people.

I had to do a practice run at the shop before the big show to make sure that we fit on the table!

We were right off the main aisle

The final booth!

Of course I had to bring fire!

and cappuccino (had to help keep people going!)

Pumpkin truffles part 3

First I made the caramel, then added the pumpkin purée from part one. After that was mixed well, I added the chocolate.

Pumpkin caramel ganache ready for piping!

Almost finished

Complete!

Pumpkin truffles part 2

The second step that I have to do is paint the truffle mold with colored cocoa butter.  I went for an abstract looking pumpkin.  Then I fill the molds with chocolate.  This has to set up for a bit, so tomorrow I will post the final steps, and the finished truffles!