Growing up in our home, Valentine's Day was a special day. We'd wake up and come downstairs for breakfast, and at our places at the table would be a little basket of Valentine's Day treats and a gift -- just to let us know we were loved on this special day. Mom would get roses, but we never felt left out because we had sweets!
Do *you* have a special sweetie (big or small) on your "Be Mine" Valentine's Day list? Why not show them your love with a Blessing of Unicorns CHC gift basket- two darling sugar cookie unicorns, lovingly hand-decorated and frosted in full-on Valentine's Day splendor, paired with a heart shaped sugar cookie and two of our luscious Wild Maine Rose and Honey Nougat chocolate bonbons -- artfully wrapped in whimsical Valentine's Day packaging. A feast for the eyes as well as the taste buds! Valentine's Day Blessings arrive just before Valentine's Day so they're fresh as possible upon arrival - all Valentine's Day Blessing orders placed will arrive by Friday, February 13th.
Deadline to reserve your Blessing is Wednesday, February 4th, 2015 -- don't miss out!
Coconut oil. We've been hearing quite a bit about it lately -- from folks whipping it into coffee (no thanks!) to cooking everything in it. We don't know about all that -- but we do use it, in our Mint Meltaways. [WARNING: SCIENCE AHEAD]
Why coconut oil? It's all about being eutectic! Seriously, seriously, eutectic. A eutectic, in chocolate lingo, is a combination of fats that melts at a lower temperature than any one of the fats by itself. Take milk chocolate, for example. Its melting point is lower than that of its individual ingredients, because the milk fat in the chocolate forms
a eutectic with the cocoa butter, thus it is softer than dark chocolate.
The wonder of this scientific phenomenon is fabulously illustrated in the center of our Mint Meltaways, which are made by mixing chocolate and coconut oil (a lauric fat) and some minty goodness. The result is a unique, melt-in-your-mouth experience, due to the fact that the combined melting point is well below both that of chocolate (94 °F) and coconut oil, and both of those are below body temp.
Dang but science is tasty.
This is a remarkable thing this CHC -- over eight years in the making. (You can read all about that in an article publishing in just a few weeks!) We are a delighted to be launching the website after a month of 'soft launch' ramping up. I'm not sure we'll ever be a razor-honed operation -- a little whimsy keeps things fresh! -- but we're very proud of what we've accomplished, in great part thanks to you, in just a few short months. From our grand debut at Roost in Belfast Maine early in December, to our busy flurry of retail and online sales heading into the holidays, things have been fast and furious -- and rather tasty, we must add.
Thank you for a remarkable launch in 2014 -- here's to some even more remarkable things for CHC in 2015!
We'll keep you abreast of all the movings and shakings here on our blog, so please follow along. We'll tweet and update on Facebook when we have new words of wisdom -- or not -- to impart. Thanks again for playing along, and please let us know if you find something that doesn't work quite right on the website -- or if you have a special request. Special requests are our specialty!
Nate Towne and Mark Simpson