Holiday Gift Card Sale!

In the spirit of the holidays, Eve Chocolatier is offering $20 gift certificates for $10. They are available in our store in historic downtown Chatham at 14 King Street West.

The Home Journal

Another inspirational picture to go into the home journal. I love the casual yet still very elegant look of this room.

Gingerbread House

New this year at the boutique, we are making delicious Gingerbread Houses. I still smile when I see them in the store...they are so sweet (literally!)

The Cocktail Dress Dilemma

I have known for quite some time that one of the most impossible things in the world to find is a great cocktail dress, especially when you need it. I always tell myself that I'm going to "keep my eye open" throughout the year and then that way I won't have to sift through decimated clothes racks looking for the 1/2 price dress that will change my life. Alas, another holiday season is approaching and I have yet to secure my "spanks not required", body altering dress that is perfect for every occasion. Well, the good news is, I'm pretty sure I'm going to look better than Bjork. Oh Bjork, you really know how to make a girl feel better!

Holiday "Images to Inspire"

www.designmom.com
www.hgtv.com
www.potterybarn.com

My Little Wish Book!

I know that Sears is famous for their Christmas Wish Book but amazon.ca has become my little trove of treasures. My Wish List on amazon.ca has accumulated quite the titles over the last year and its newest addition if French Cooking in 10 Minutes. This little gem was written in 1930 and it has an undeniable charm. The book is filled with humour and wit and the common sense approach to life that is really refreshing to read. He advises you to cook soufflé potatoes only for your closest friends: in all likelihood, "either you will spoil the potatoes or you will spend your evening apologising for neglecting your guests". The author Edouard de Pomiane writes in an almost extinct verbal way, the way your Grandmother would teach you. Here is a sample from his book La Cuisine en Dix Minutes ou l'Adaptation au Rhythme moderne

Snails.

Buy a dozen snails from a concientious tradesman, that is to say, a man who will use good butter for stuffing his snails. Arrange the twelve snails on a large fireproof dish. It is not as easy as it sounds. The opening of the shell must face upwards. Otherwise as soon as the butter melts it runs out of the shell and the snail becomes dry and tough. When you have arranged the shells properly, pour a little water into the dish. Put the dish on the fire for three or four minutes, just long enough to warm it. Then put it under the grill. In five to six minutes the butter has melted and the snails are hot. Eat them as long as they burn your fingers.

Christmas Cheer at Eve Chocolatier!

The Sunday Quote

The Sunday Quote

"Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen" Sir Winston Churchill

I love Winston Churchill quotes!

Happy Halloween!

This is my husband as gothic groom and me as gothic bride. We are going to make the costumes even creepier for a party tonight...then we will be Jack the Ripper and his last victim come back from the dead. Wishing everyone a safe and happy Halloween!

Home Journal

A new picture to add to my home journal of ideas and inspiration. My home journal is a collection of "home" pictures that I love. Some of them have specific elements I like (which I note) others are just pictures that inspire home-keeping. They usually have a French feel while others have a nice rustic Canadiana feel. I've coined this my "Cosmopolitan Canadiana" look....a little fancy French, a little rustic woodsy. This picture is a nice rustic French country picture...makes me dream of Provence! This one's a keeper!

Taste and Learn - Young Professionals Evening of Chocolate

Last night, as a part of our "Taste and Learn" series of chocolate classes and events, I hosted The Young Professionals Group of Chatham-Kent to an evening of chocolate tasting. We started with a chocolate tasting of various single origin and grand cru chocolates and then went on to pair a few truffles with various beers and fruit wines. We finished the evening with a nice glass of port with chocolate dipped figs and an assortment of cheeses and fruits. It was a great time with great people and lots of laughs! Here are the chocolates we tasted:

Cocoa Barry 75% Tanzanie
Michel Cluizel 67% Santo Domingo - Los Ancones
Michel Cluizel 66% Venezuela - Concepcion
Taza 80% Dominican Republic
Plantations 55% "Arriba" Equador

Chocolate Gingerbread Men

Trim your trees this holiday season with edible ornaments. These sweet little gingies make a charming tree decoration as well as a nice treat on Christmas day. Follow the tempering instruction below and wrap in a clear cello bag tied with ribbon. Attach to your tree with florist wire. Enjoy!

(Note: Do not place them on your tree touching your Christmas lights, they will melt!)
Tempering Chocolate

Tempering Chocolate
1. Melt out all existing fat crystals
2. While agitating it, cool the chocolate to a temperature at which both stable and unstable crystals form rapidly.
3. Rewarm the chocolate to melt out unstable forms, leaving only crystals to seed the chocolate.
4. Maintain the chocolate at the proper temperature during use.

Directions
Finely chop your chocolate and put 1/2 in the bowl of a double boiler, with water in the base of your double boiler, melt chocolate over low heat until it is around 122 degrees F (feels warm but not HOT). Remove from heat and slowly start to add small amounts of the remaining finely chopped chocolate. Stirring vigorously, keep seeding in small amounts of chocolate until it reaches about 89 degrees F (does not feel warm or cold to the touch). To test if the chocolate is in temperature swizzle a spoon with some chocolate and set a timer for 3 minutes. If the chocolate is set within three minutes it is ready to use. If it is not set, you may need to seed a bit more chocolate to bring the temperature down and/or continue stirring to agitate the chocolate further.

To Make Chocolate Gingerbread Men

Using tempered chocolate, fill a plastic pastry bag 1/2 full and cut tip. Fill mold with chocolate about 3/4 full and tap gently to remove any air bubbles from the chocolate. Chill in refrigerator until chocolate pulls away from mold. Invert gently onto table with a small tap. Using another plastic pastry bag (cut a fine tip) decorate with tempered white chocolate.

Missing Tuscany

It's been almost a month since I've returned from our 5th Anniversary trip to Italy. It was absolutely beautiful but Tuscany, by far, was my favourite place. Looking back, I wish we had concentrated our trip to just the Tuscan region but the first time you go someplace you feel as though you have to pack everything into one vacation. I remember reading once that you should travel as though you are coming back. Italy is a vacation not to rush, it is one that must be savoured. To experience Italy you need to understand what the Italians call dolce far niente..."the sweetness of doing nothing."

The Sunday Quote

Autumn Favours

A charming way to decorate favour boxes for the fall season. Two-piece favour boxes decorated with handmade paper, autumn leaves and organza ribbon. These ones were packed up ready to go. The customer was waiting so I could only snap a quick shot...but I think you get the idea.

Dining Room Makeover!

In my haste to start painting and decorating by spartan dining room, I forgot to take some before pictures. But, I can assure you that the dining room was in desperate need of a facelift. The wall colour was an icy green with a cold white ceiling and my lack of any furniture made the room echo (not exactly fine dining). To spruce it up and give it some warmth, my budget-conscious reno began with a coat of straw-coloured paint (if anyone wants the name of the colour, I can look it up). I then found an old round table at a garage sale ($20!), a side-board at the local thrift store that I painted and slightly distressed ($40). I recovered some chairs that I found in our basement that were left by the previous owner (solid oak...and free!). The little chair in the corner was found at another thrift store and I stripped, stained and made a new seat cushion ($10). I then gathered some accessories at various antique shops, gift shops and flea markets (totally about $200.) So my total cost was only $300! (I added a little extra for supplies etc.). Not bad I think, not bad.

Christmas....already?

In the retail world, you are always experiencing the upcoming holiday well before you've even landed on that month in the calendar. Which suits me down to the ground because I lack in the patience department and can't wait to decorate the store and showcase all our new creations for the holiday. Throughout the next few months, I will be posting some ideas to get you started on some decadent homemade gifts for Christmas. Today's feature is Chocolate Almond Bark!


There's only two things you need to know about making Chocolate Almond Bark:
1. Use the best quality chocolate.
2. Learn to temper chocolate

Tempering Chocolate

Tempering Chocolate
1. Melt out all existing fat crystals
2. While agitating it, cool the chocolate to a temperature at which both stable and unstable crystals form rapidly.
3. Rewarm the chocolate to melt out unstable forms, leaving only crystals to seed the chocolate.
4. Maintain the chocolate at the proper temperature during use.

Directions
Finely chop your chocolate and put 1/2 in the bowl of a double boiler, with water in the base of your double boiler, melt chocolate over low heat until it is around 122 degrees F (feels warm but not HOT). Remove from heat and slowly start to add small amounts of the remaining finely chopped chocolate. Stirring vigorously, keep seeding in small amounts of chocolate until it reaches about 89 degrees F (does not feel warm or cold to the touch). To test if the chocolate is in temperature swizzle a spoon with some chocolate and set a timer for 3 minutes. If the chocolate is set within three minutes it is ready to use. If it is not set, you may need to seed a bit more chocolate to bring the temperature down and/or continue stirring to agitate the chocolate further.


Toasted Almond Bark

Preheat oven to 300 degrees F and toast almonds until aromatic and dark gold in colour. COOL COMPLETELY. Temper chocolate (see above directions). Pour out chocolate onto parchment paper filling only about 1/3 of paper (you may have to repeat on several pieces of parchment, depending on how much chocolate you have tempered). Spread out to 1/4 inch thickness and sprinkle with almonds. Using an offset spatula, press almonds into chocolate and spear chocolate over top to cover the almonds completely, allow to completely harden (about 1-2 hours) and break into pieces. Package in festive tins, boxes or bags!

All Hallows Eve

Our Halloween display at the shop is a real accomplishment. My sister and I are quite proud of it because it was put together with whatever we could find downstairs in the store. Usually we have to get new items to put together a fresh display but this year we surprised ourselves with found junk. We used some table legs, an old cupboard door, chairs and two lamps. It's amazing what ordinary things you can uncover to transform into something really special. It was kind of like opening your cupboards, throwing stuff into a pot and digging into a delicious hot pot recipe!

Maple Caramel Apples

This recipe comes from Gourmet Magazine. I used it instead of my usual Caramel Apple recipe and was happy with the result. The caramel is thin so it's not too sweet on the apple (which I like). If you want it thicker allow it to cool a little longer before dipping the apples. But, because of the maple syrup, you have to eat these right away. They crystalize really easily and can't be kept in the refrigerator. You can dip them in dark chocolate and nuts as I have but they are equally as good in the caramel alone. Enjoy!

Maple Caramel Apples

1 pound dark brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter
10 Granny Smith or other tart apples

In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.

Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.