Archive for the chocolates Category

Ephesus with Ahu

Posted in chocolates with tags on November 30, 2010 by thebrokenganache

An amazing day at Ephesus (via Kusadasi). We had a wonderful guide today named Ahu who happens to have a sister who lives in Aventura, she was such a delight to spend the day with. Bubbly and very informative. The difference between Istanbul and Kusadasi is like night and day. It seemed like a wonderful resort town without all the masses of people but that also could be that we were the last cruise ship for the season so the town was getting ready to close.

As soon as we hopped in our van we left the port of Kusadasi and headed for the main attraction Ancient Ephesus. It’s like Pompeii but larger, more standing ruins and easier to imagine as a thriving large port city during the times of the ancient Romans. We saw the library of Celsus, Arcadian Way which is a series of columns that once led the way to the open sea, the  amphitheater that sat 25,000 people that the Turkish govt. is restoring to hold concerts in. We were amazed how remarkably preserved some of the frescos and tiles were in the Roman homes (The Step houses) apparently the reason they were preserved so well is do to the fact that after the town was converted to Christianity during the late Roman period the home owners instead of destroying the pagan frescos they covered them with white wash and the mosaic tiles with pagan themes  where covered in a type of cement which helped to preserve them for all these thousands of years. After our very informative walk through of Ephesus we headed to the museum which housed all the statues and artifacts that where found in Ephesus. We were amazed at the pristine condition of the items. Then we were off to see The Temple of Artemis the only thing standing in the spot was a single column the rest was moved to the British museum in the 19th century. Finally it was off to Kusadasi’s Grand Bazaar which was so much nicer than the one in Istanbul not as claustrophobic.

Next stop Athens

Wag-4384.jpg

Acme-3196.jpg

Acme-3210.jpg

Acme-3239.jpg

Acme-3200.jpg

Acme-3199.jpg

Acme-3233.jpg

Acme-3262.jpg

A chocolate Painting

Posted in chocolates, other things with tags , on November 17, 2010 by thebrokenganache

I came across this wonderful blog today called Eye Candy run by fellow  blogger Jojo Krang from Switzerland. There is a wonder demo of painting with chocolate and coloring chocolate naturally. I can’t wait to try these techniques out when I get back. Check it out here.

Image comes from the blog Eye Candy run by Jojo Krang

Bouchée, french for mouthful

Posted in candy, chocolates, confections with tags , , , , , on November 14, 2010 by thebrokenganache

This weekend I continued experimenting with St Germain and after many trial and errors I made three that I am pleased with. A St Germain, orange, lemon with a hint of vanilla bouchée enrobed in white chocolate and rolled in edible gold glitter. The next one is a lychee, vanilla, and St. Germain bouchée enrobed in white chocolate and sprinkled with edible gold glitter on top. The final is St. Germain, lemon and honey bouchée  enrobed in white chocolate and painted with edible antique gold powder.

After all that experimenting with St. Germain I was in the mood for some peanut butter.  So I decided to make a peanut butter bouchée dipped in milk chocolate then enrobed in white chocolate and rolled in crushed peanut brittle – Amazing!

That’s it for now!

a basket of bouchée

What goes with St. Germain?

Posted in chocolates with tags on November 10, 2010 by thebrokenganache

Tonight I’m trying to come up with some flavor combinations that would work well with St. Germain Elderflower Liqueur for the up coming bridal shoot with Nathalie Cadet-James. So far I have tried a blend of St. Germain, ginger, vanilla with a hint of pear puree.  It has a nice warm and cosy taste, but I think I need to try it with some type of citrus and/or cinnamon, nutmeg or clove, something that will compliment the sweetness of the liqueur. I will keep you posted on my progress. I will be spending the rest evening see what works best.

That’s it for now

St. Germain


Chocolate lesson with friends

Posted in chocolates with tags , on November 6, 2010 by thebrokenganache

My dear friend Sonia’s sister Andrea was having problems with her chocolates and asked for some help, so I invited the girls to come over for my first ever chocolate lesson. During the course of the lesson we find out that Andrea’s problem was that steam from tempering the chocolate using the double boiler method was getting into her chocolate. Well thats a Big no no, water and chocolate should never come in contact with each other – they simply do not mix.

So today’s lesson started with how to temper chocolate using the microwave method. Followed by learning how to make a Pear Williams Cognac truffle enrobed in a 53% Callebaut dark chocolate. We began with making a ganache and infusing the Pear Williams cognac, followed by Andrea using her newly learned microwave tempering method to temper her chocolate and then learning how to enrobe the ganaches. It was a blast! It’s so much fun having friends in the kitchen. I love helping people if I can and I think down the road when I learn more myself  I would love to give classes.

Thats it for now.

Pear Williams Cognac Truffles

Branching out

Posted in chocolates on November 5, 2010 by thebrokenganache

I made an orange infused chocolate fudge to go with some other little treats for a tasting and interview with Nathalie Cadet-James who is a writer, blogger and the owner of Luxe Fete Event Planning. We had a fabulous meeting – I love her style, enthusiasm and taste and was honored that she wanted to try some of our treats and write about them. She really enjoyed the chocolates and invited us to have some of our chocolates in her upcoming December Bridal  photo shoot which I am just thrilled about. So I need to come up with a few new reciped that will compliment her vision for the shoot.

Thats it for now.

Orange infused Fudge

Autumn Bouchée

 

Grand slam

Posted in chocolates on November 4, 2010 by thebrokenganache

So last night went very well!  Made lots of contacts and got great feedback on our chocolates and confections which was worth it alone!  The opportunity to have a larger audience sampling our confections strengthens my beliefs in our products and allows for feedback to refine and focus.  I am happy!  Tomorrow is a new day with new things on the horizons, details to follow soon. But not before some new recipes this weekend and new photos.

That’s it for now!

 

The most chocolate’s ever!

Posted in candy, chocolates, confections with tags , , on November 3, 2010 by thebrokenganache

It’s been so busy lately between my day job, testing new recipes, making chocolates and having tastings that I haven’t had a minute to post – I am j beat by the end of the evening.  I know I need to make the time so here we go.

The last few days we have been making chocolates for a grand opening event tonight at The Loft at Congress, where we have an opportunity to present some of our confections for roughly 200 people including wedding planners and event planners who will be in attendance. Its been a hell of a lot of work but it’s been a blast working with Andy in the kitchen, he has come along way from a few months ago, now he just whizzes around and gets things done and it’s great. There have been a few challenges in making so many chocolates and treats like not having enough molds of the same size to produce in an efficient manner. Since we have to wait until the 1st batch cools to un-mold before starting on a second batch, also we tried an espresso and milk chocolate ganache which we enrobed in milk chocolate which didn’t look too pretty so we decided to dust in cocoa powder which looked fabulous – but the taste was just so wrong so we scrapped that one.  All in all though it went pretty well. We have never produced this many chocolates before so I am rather proud of us, even though I could not sleep last night and I am a bundle of nerves hoping that everyone likes everything.

Tonight’s menu will consist of: Grand Marnier truffles enrobed in dark chocolate topped with a candied orange peel, a ginger and white chocolate ganache dipped in dark chocolate with candied ginger on top, a pineapple and rum buttercream center in a dark chocolate shell, an orange and Cointreau center in a dark chocolate shell, a Dulce de Leche creamy center in a dark chocolate shell, a hazelnut praline milk chocolate ganache dipped in milk chocolate and rolled in crushed English Toffee, a triple chocolate bouchée covered in dark chocolate, a Lemon and Lavender Bouchée covered in white chocolate, an Autumn spiced Bouchée covered in cinnamon white chocolate topped with toasted pecans, a raspberry pate de fruit and a pecan caramel dipped in dark chocolate with Mediterranean sea salt.

I hope it all goes well that’s it for now!

 

The Broken Ganache Tablescape

Close up 1

Close up2

 

Fudge and other things

Posted in chocolates, cupcakes with tags on October 24, 2010 by thebrokenganache

Busy morning making chocolate devils food cupcakes, chocolate cupcakes, buttercreams, fudge, bon bons and candied orange peals dipped in 70% dark chocolate.

Packaging

Packaging

Chocolate espresso, walnut fudge squares and Candied Orange Peel Dipped in Chocolate

Party Update

Posted in chocolates on October 18, 2010 by thebrokenganache

The cupcakes were a huge success. Hooray! I was told that the buttercreams  held up perfectly and the big winner of the evening were the Peanut butter buttercreams and chocolate cupcakes, people said it reminded them of a reese peanut butter cup. I’m thrilled that everyone enjoyed them. And thanks Debbie for the opportunity.

 

Follow

Get every new post delivered to your Inbox.