Panic! The holidays have arrived! But no, don't panic.
Sure, they can be hectic. Argumentative. Stressful.
But they're also marvelous. Full of innocence. And tasty, tasty things. Oh the tasty things.
Such as our 2015 Holiday Menu - chocked full of CHC firsts.
Like our Penuche - a satin-smooth brown sugar fudge. Glurg. So good.
New Dark n Stormy Bonbons marry a tasty locally crafted rum - Ration Rum from Maine Craft Distilling - with fresh ginger and white chocolate ganache encased in a white chocolate shell. Amaze-ballz.
Our new Chai Spice Bonbons are dark chocolate wonders, flavored with a creamy luscious custom masala tea blend from Dobra Tea in Portland and then encased in a dark chocolate shell that snaps at your bite.
We're also bringing back fan faves like Peppermint Bark, S'more Pops, Almond Toffee Bark, Sugar Cookies and Gingerbread Men, and our must-have delight: Maine Sea Salt Caramel Bonbons. The holidays!
So please, feel free to ask us any questions you have about any of our confections - we do Corporate Gifts for you busy busy worker bots (we love you beep beep!) and Holiday Party platters a favorite thing we do for the busy host or hostess.
Holiday hugs to all our CHC friends -- and oh boy CHC Confection of the Month subscribers, do you have a fun December 2015 goodie package coming your way! OMG the insanity!
Okay, so we survived our first summer -- thank you fine customers for sticking with us in the sticky heat! While we love the warm surf and all, we are sooooooo so so overjoyed that autumn is here. You know why. Yes, it's time for new seasonal flavors, fall flavors inspired by the taste traditions of Maine. And Autumn means pumpkins. We loooooove pumpkins. Now stop that. STOP thinking about pumpkin spice. Blaspheme. Anyone can 'spice it up' - but it takes a true pumpkin believer to eschew the over-marketed, over-saturated pumpkin spice and just. Dig. In. To. Pumpkin. Have you ever had one of our award-winning Pumpkin Cremes? Of course you haven't - or very few of you have - because this is our first Autumn of being in business. We've made them for friends and family, entered them in contests (thus the award!) but never. EVER. Have they been available to the general public for sale and for real.
It's pretty dang exciting. Please tell me you're sitting down. Do not make me call our lawyers. Because they have better things to do than answer our calls. (They have kids. Like, three of them, we think. Can you imagine?)
But we digress. Our award-winning Pumpkin Cremes are as you might imagine, then some. We make a rich truffle filling using - you guessed it - all natural pumpkin grown RIGHT HERE IN MAINE. Not a from a can purchased in Maine. WE could use a can. But, um. No. Not gonna do it.
So, we make this amazing pumpkin truffle filling, like the essence of all that is pumpkin kissed with JUST the right amount of spice, and then mold it into a devastatingly luscious white chocolate bonbon, topped with a fierce gingersnap and candied pepita fascinator.
We'll let you know when they're ready to market -- and oh yeah, we'll be selling Great Pumpkins too. You're gonna freak over those! (We hope!)
Holy Moley how time flies! We are super excited to be appearing in the Maine Food Show -- part of Maine Startup and Create Week in Portland. Not only are we having a blast at MSCW 2015, we have the opportunity to get our latest and perhaps greatest products into the eager mouths of MSCW attendees! We're bringing our new summer G.O.R.P Bark for sampling - as well as our spring fan favorite, the Maine Beer Nut Maple Creme. Who knows, perhaps there will be a few other surprises! Check out this Bangor Daily News blog that featured us in a preview of tonight's Show - tasty newcomers. We like that!
Dear fabulous CHC customers - we are going on vacation starting at the end of this week, so no new chocolates will be shipped until after April 25th.
(If you ordered last week, you're fine!) If you need your CHC chocolate fix before we leave, let us know by Wednesday, Because we're locking the Chocolate Cabinet (of curiosities) until our return!
Oh, we love Easter. Not because we're particularly religious, but because it comes at that PERFECT time of year for a gay spring celebration. Spring is springing - so let's have some well deserved treats for making it through the winter, or rolling away a big bolder, whatevs!
From our decadently fabulous Easter Baskets to our snackable Pistachio Caramel Popcorn, our Easter holiday menu is meant to delight and astound the inner child in anyone. Check out the collection on our Order page - and don't forget our deadline, March 29th for all Easter deliveries!
There's quite a bit of trial and error in this business we call Chocolatiering. (Which to begin with is a very awkward word in its own right.) Not only are there new techniques to master, there are also the standard pitfalls of working with chocolate day-to-day: too much humidity, too much heat, fussy chocolate, maker error, the list goes on.
This is why we always experiment when creating a new delight - like our Thai Bird Chili chocolates, coming soon for Valentine's Day. Not only are we working with a new type of cocoa butter for the first time, it's a new chocolate mold and a new type of ganache for inside of the chocolate shell. Lots of firsts with this one!
So Mark got to work painting the inside of the chocolate mold cavities with our colored cocoa butter, layering sunset red first, following up with a dazzling jeweled yellow to create a gorgeous two-tone effect. In theory. In reality the cocoa butter didn't temper quite right and ended up melting into the chocolate once poured into the mold - resulting in a splotchy finish. Which we shan't show you -- but trust us, the end result was not as intended!
We could easily have tossed these shells back into the chocolate tempering machine - the color would have melted right into the brown chocolate and we could have started again from scratch. But we figured it was an excellent chance to try out our Thai Bird Chili ganache - which tasted just right to our palates: not too hot, but with a deep spice finish on the tongue. Magnificent!
The filling of the chocolates with the ganache went as expected - rather easily! As did the 'capping' of the chocolates, when we seal the bottoms with chocolate. (Illustrated here with our Wild Maine Rose and Honey Nougat hearts pictured along with some of our Cherry Ginger Almond chocolate bars.)
BUT we discovered yet another 'maker error' - when blending the chili into the ganache, we didn't account for the extra dark chocolate taste provided by the shell around the ganache. As a result, our chili was somewhat deluded from the original taste. Therefore we adjusted the ganache with a little more punch - and now the resulting chocolate is one we are proud to offer you for Valentine's Day.
We'll unveil the new Thai Bird Chili bonbon in all its splendor this coming weekend, stay tuned!