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!  

Pumpkin truffles part one

The first time I see pumpkins for sale, I start drooling. It is my favorite time of the year! To make my caramel pumpkin truffles, I use fresh roasted pumpkin.  This is step one of the process for the wonderful truffles!

Pumpkins sitting in the oven right before the magic happens

The roasted pumpkin (almost ready to drool..)

Oh yeah, it is roasted perfectly!

The pumpkin de-seeded and ready for the food processor

Ahhhh... drool time, pureed pumpkin ready for the truffles