My boyfriend, Ray, recently had his birthday earlier this month. When asked what his preference for a birthday cake all I could get out of him was a jumble of different ideas. He's never been a big fan of chocolate (why is he dating me???), but lucky for me he is a bit of a glutton over a few other things I make. So I took his birthday request literally and starting composing. But how to stick the half-dozen items together that he mentioned? I felt confident that my seven years of art school learning to be a sculptor would come in handy. One doesn't navigate through 70k of student loans without coming out on the other end with a few constructive skill sets.
Tuesday, March 31, 2009
Monday, March 30, 2009
Posted by Owner, Eclipse Chocolat at 7:18 PM
Friday, March 20, 2009
So its 7.15AM and I'm sitting in bed wide-eyed and sleepless concerning my little cocoa-clogged brain with the few dozens details that need to be addressed this evening when I serve 120 people dinner. Such is the life of a chocolatier who moonlights as a restauranteur once a month. But sure enough, within hours to declaring exhaustion I will already be dreaming of next month's dinner. At least I'm pretty confident this is how its going to all play out... its happened 12 times already.
Posted by Owner, Eclipse Chocolat at 7:38 AM
Thursday, March 12, 2009
One of the trickiest aspects of fording the path for an artisan food company is dealing with the seasonality of the market. Thankfully, many of you out there are perfectly happy enjoying an exotic chocolate bar on a daily basis, but the reality of it all is that business experiences a sharp influx during the holiday months. Xmas and Vday, of course are the largest, and just like many other retailers, I find myself creating business plans that revolve around 4th quarter sales concepts. This of course extends to my product development and launching cycles.
So I've got two exciting things I'm cooking up (tempering up?) around the production kitchen these days. The first is a redevelopment of my Marshmallow Almond Rococo and Peanut Butter Toffee Rococo that will happen sometime this summer... more info on that when it comes around, but I promise that anyone who enjoys those will be thrilled with whats coming next! More pressing is the introduction of small chocolate bars!
I've actually been making 1oz chocolate bars for the past few years, but only as custom orders for a few local hotels. But the current economy what it is, many people seem to be asking for smaller bites of chocolate, and I am finally giving in to popular demand. The final bars will be one-third the size of the bigger beauties, and for $3 each. I'm hoping to offer them in our top six flavors and also packaged as a tasting set of all six for just $15. Fun, no?
Well this is where you all come in. While I certainly have my views on which flavors are my best, that certainly doesn't make them to all-around most popular. So take a look at the poll on the right margin over there and give us a vote. See it? Just to the right? Come on... give us your feedback and play a part in shaping the new Eclipse. It's only a few clicks away!
Posted by Owner, Eclipse Chocolat at 12:33 PM
Saturday, March 7, 2009
I promised a few people (Rich, Sean, Ray, Tanya... the list goes on) that once Vday was behind me and I got my culinary ducks in a row that I would commit to a regular production assistant and my famous Azteca Cinnamon Rolls would return. These babies take two consecutive days to make, so unfortunately they seem to be the first to be dropped from the agenda when things get busy. But with the advent of the lovely Autumn coming in every Friday like clockwork, I no longer have excuses. So they are back! And hopefully everyday!
Gooey, sticky, spicy, and creamy are a few words that can aptly describe these delights. Our decadent variation on the classic, I start the buttermilk dough the day before and allow them to rest, chilled, for 16 hours or so. During that time, they develop a well-balanced yeasty flavor that's a little akin to sourdough. These treats are then rolled up and filled with dark muscovado sugar, Vietnamese cinnamon, and a touch of cayenne. Then they are topped with cream cheese frosting, and who isn't on board for that?
I warn you, these are addicting.
They are $3 each, or a set of 4 is $10. They are comin' outta the oven in about 35 minutes (that's 10:55 Pacific Standard Time)!
Posted by Owner, Eclipse Chocolat at 10:05 AM
Tuesday, March 3, 2009
Posted by Owner, Eclipse Chocolat at 1:45 PM