People often ask if we do just the chocolate…the answer is “NO” we are a full service boutique agency as my career started as a pastry chef and caterer…we continue to cook and serve and manage the entire wedding, and received a really lovely and thoughful thank you note- and a “WOW” text the next morning.  For me,  during the entire day I always focus on the end…at the time when most guests are thinking nothing can “best” the dinner- what’s left- bad wedding cake? Forget it- lets keeping dancing and have another cocktail.. We strive to give them a delightful dessert or a really scrumptious piece of wedding cake made from scratch.  The compromise you ask?

We use only the best of quality ingredients, bake and mix from scratch and refuse to add or use ingredients that make the cake more stable for highly detailed decor- but taste like crap.  Sorry, but you have all had a slice of that before…the cake can stand out for two days and nothing happens to it- but the inside is sugar paste and scary taste.

MILK GLASS ROBYN COLLECTED FOR THE FLOWERS

Robyn and Kevin and I tasted and planned out all the details of the cocktail party along with the seated dinner down to the cake which was two tiers on a hob nail cake stand she owned as part of her collection. During the rush – I forgot to snap a photo of the cake- so for that I apologize in advance, but will make it up to my readers with a cookie recipe that i never give out…the wedding cake photo is by  Maggie Henzel-Neel www.photosforyourwedding.com

CRISPY CHEWY CHOCOLATE THINS

RECIPE: makes about 4 dozen

ALL PURPOSE FLOUR- 1 1/2 CUPS

DUTCH PROCESS COCOA POWDER- 1/2 CUP

SALT- 1/2 TEASPOON

UNSALTED BUTTER- 2 STICKS SOFTENED

CONFECTIONER’S SUGAR- 1 CUP

PURE VANILLA EXTRACT- 1 TEASPOON

EGG GRADE A LARGE- 1

COARSE SANDING SUGAR- FOR SPRINKLING

METHOD:

Sift together flour, cocoa powder and salt into a medium bowl and set aside

Put butter, sugar, egg and vanilla into a mixing bowl fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes.

Reduce speed and gradually add flour mixture until just combined.

Transfer dough to a 12 x 16 piece of parchment and roll into a log about 1 1/2 inches in diameter and chill 2 hours till firm enough to cut into disks.

Preheat oven to 350 degrees, brush tops with water and sprinkle with sugar.

Bake until set about 15 minutes. Cool and store airtight up to one week…

if you can stop eating them.

Have a slice of cake Robyn’s cake:

There are four opportunities to EAT your token.

One may not nibble without justified cause, as they throw the dice to play the piece around the board but must instead adhere to these four distinct moments of play and possibility:
1. DRAW A “GET OUT OF JAIL FREE” CARD
2. LAND ON FREE PARKING
3. PITCH $100 INTO FREE PARKING FOR EACH TOLKEN CONSUMED
- that’s right pay as you munch- eat all you want while enriching the game
4. BUYING A HOTEL- the reward is to enjoy your token. Go for it- you are in a new tax bracket!

Should a player max out on their chocolate intake (how could that happen?) they have the right to assign consumption to any player of their choosing.

What more is there to say? You tell me.

METHOD
Whisk together the flour, cocoa powder and baking powder.
Combine the eggs and sugar and beat on high speed until pale, thick and light, 2 to 3 minutes.
Add the vanilla
With a rubber spatula, very gently fold in the dry ingredients
Follow this by adding the melted butter
Chill for 2 hours ( 1 hour if you can’t wait)

BAKE
400 degrees for 10 to 13 minutes
Butter 12 full- size Madeleine molds, or up to 36 mini molds, dust the insides with flour and tap out the excess.
Spoon the batter almost to the top- the batter will spread out evenly as it bakes.
They are ready when the top springs back when gently touches.

Serve slightly warm or at room temperature. They taste best on the day they are made. If you must store them, wrap airtight and freeze.  Best treat in the world for Mahj Players- as I write this, the others players will read this, yes- I will bring them in honor of THE QUEEN- Ellen.

“You can learn to eat 40% less by visualizing the chocolate first”.

This was just discussed on the Dr. Oz show the other day in terms of breaking the habituation of eating too much of anything at one time.

Their highly habitual and addictive food choice was …you guessed it !!       M & M’s.

Were the show producers genuinely unaware of what M & M’s are , or reaching for the main stream of America’s secret chocolate habit?  You have to tell me…I cannot figure this one out by myself.

I’ve always thought that M & M’s are supposed to be enjoyed in large amounts- without regret- not one or two at a time with significant self control and appreciative restraint. Not counted in a test study.

When chocolate candy is sold in a bag- it is not meant for anything other than recreational pleasure. From the bag to your mouth. Repeat. Repeat. Repeat as often as desired.  It’s a pre-agreed upon decision, you and the bag have both decided to be together. The same agreement applies to potato chips- you shouldn’t have to eat just one.

Fine chocolate like fine perfume is an experience to be appreciated everyday without going too far or having to feel regret.

Start with a high quality chocolate bar or fine artisan truffle if you wish to begin to practice the art of meditating with chocolate. You’ll only need one or two tastes to experience appreciation and awareness.

THE CHOCOLATE MEDITATION…

Begins with the first aromatic breath of cacao.
Take the time to taste, breathe in the chocolate as it melts slowly and superbly on the tongue, become fully present and aware while flavors develop, appreciate what you have and where you are right now.

Below is a recipe sent to friends who love chocolate – not matter the place – no matter the time. You don’t have to keep a secret stash of high end product around the pantry. What you have will work fine…then after the first trial, you’ll know where to upgrade the chocolate related ingredients. Do you have any ice cream or whipped cream on stand by?  These two go well.

It zaps in a FLASH like this:
5 MINUTE CHOCOLATE CAKE that you can microwave
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa powder (this is not hot chocolate mix!)
1 egg
3 tablespoons milk
3 tablespoons olive oil
3 tablespoons chocolate melted
A small splash of vanilla extract
1 large coffee cup (MicroSafe)
Add dry ingredients to mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and olive oil and mix well.
Add the chocolate melted and vanilla extract, and mix again.
Put your cup in the microwave and let it run for 3 minutes at 1,000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Then EAT! (This can serve 2 if you want to feel slightly more virtuous.)

FRANNIE AND PEARL are La Mancha Goats known for their fine quality milk which Diane translates into an exceptionally creamy chevre cheese.  You’ll be able to use any soft goat cheese found in the gourmet cheese section of your favorite epicurian shop.

I highly suggest inviting one or two good friends over to help with the truffle rolling and coating along with a bottle of good wine.  At home you do not need to use latex gloves…however in our video we do as these deliciously cream and rich truffles are sold on the website. And as Diane, said in the video, ” you have to learn not to even touch the tip of your nose if it itches”.

FRANNIE AND PEARL

How to make goat cheese chocolate truffles - click here to view the video !!

JUST WANT TO TASTE AND ENJOY ???  VISIT OUR WEBSITE TO ORDER INSTEAD !

MASTER RECIPE- YIELDS 50 TRUFFLES

12 OUNCES DARK CHOCOLATE

12 OUNCES GOAT CHEESE

1 1/2 OUNCES CONFECTIONERS SUGAR

1 TEASPOONS VANILLA EXTRACT

PISTACHIO

8 OUNCES TOASTED AND CRUSHED PISTACHIOS FOR INCLUSION

8 OUNCES TOASTED AND FINELY CRUSHED PISTACHIOS FOR DECOR

ABSINTHE

2 OUNCES PERNOD ADDED TO THE GOAT CHEESE

DUST WITH EXTRA DARK  COCOA POWDER

POMMEGRANITE AND BLOOD ORANGE

2 OUNCES POMMEGRANITE LIQUER

2 OUNCES BLOOD ORANGE JUICE

4 OUNCES FINELY CHOPPED CANDIED ORANGE PEEL FOR DÉCOR

LAVENDER & LEMON

16 DROPS ORGANIC LAVENDER OIL

16 DROPS LEMON OIL

METHOD

1. WHISK THE GOAT CHEESE, SUGAR, FLAVORS UNTIL LIGHT AND SLIGHTLY FLUFFY
2. BLEND IN THE MELTED CHOCOLATE UNTIL COMPLETELY INCORPORATED
3. CHILL UNTIL FIRM ABOUT 30 MINUTES
4. FORM BALLS AND CHILL AGAIN ABOUT 30 MINUTES
5. PRE ENROBE WITH TEMPERED CHOCOLATE
6. ENROBE WITH TEMPERED CHOCOLATE AND DECORATE

KEEP CHILLED IN AN AIRTIGHT CONTAINER

…when the night and day are of equal length…this recipe brings the light-dark equally inspiring taste of both into one glass. It’s served cold over ice- but created hot and then allowed to cool off before drinking- because it is intense and requires the kiss of an ice cube to dilute the mellow drama found in the taste.

INGREDIENTS

• MILK CHOCOLATE – 2 (3 ounce bars)
• DARK CHOCOLATE- 2 (3 ounce bars)
• HEAVY CREAM- 1 1/2 liquid cups

METHOD

Break the chocolate into small pieces.

Heat the cream to the boiling point, and add the chocolate, whisking until smooth.  Transfer to a bowl and cool for several hours until it has the consistency of frosting. Makes about 2 1/2 cups of mix, which can be left out at room temperature for up to three days.

TO MAKE ONE DRINK

Place 4 ice cubes into a blender with 1/2 cup of the mixture, add 1/4 cup milk. Turn on the blender until it reaches the consistency you desire from slightly chunky to smooth and milk shake like.

For an additional exciting delight, you may choose to add coffee liqueur, dark rum or orange liqueur….or all three as you please.

It gives me a sustainable pleasure to know that soon, winter will recede back  by the warm hands of springtakes me to an imaginary place in the sunny fields of my

On a walking tour through the gardens en route to the greenhouse, “there’s still snow on the ground – will this white nuisance ever melt ? “, my  fantasy was that every greenhouse must have hidden in the back in the equatorial section a secret stash of cacao trees.

It didn’t happen, so we went back to the dining room and I ordered three chocolate desserts- what were they? Heathbar Crunch Tort, Tiramisu and Blackout Cake.

Hot Chocolate is a way of life and may well be the most democratic food in the world, because it does the job to satisfy the most people. It is said you can enjoy hot chocolate every day of the year without repeating a single thought of guilt. The art of making cocoa by hand is mixology art – not science as for baking a chocolate cake. Homemade cocoa is well worth the effort.

RECIPE FOR TWO CUPS OF HOT CHOCOLATE
16 ounces whole milk
2 TAB COCOA POWDER 16-22%
3 TAB LIGHT BROWN SUGAR

* using soy milk, almond milk or rice milk- increase the fat content by adding 2 Tab coconut milk

Heat the milk until steaming and stir in the cocoa powder and light brown sugar. For an additional kick- you can choose to add 1 Teaspoon of one of the following:
Powdered Ginger
Matcha Green Tea
Cinnamon
Cayenne Pepper
Instant Coffee

What’s with the title and what’s my point? And, I do have one.
Three years ago, I sacrificed my checkbook to fame and purchased a chocolate oscar mold on Ebay from an out of business belgian chocolatier. The award it created was the actual size of the statuette itself. To elaborate matters even further we gilded it in 23 karat gold dust. It look utterly amazing.

My saavy guru PR person posted the Oscar on the website and we sold exactly – how many you ask…TWO.
What? How? Why not more-you may inquire with disbelief.
We had the buyers lined up- with Black American Express Cards in hand too.

From a land, far, far away in a place called Hollywood, the Academy of Motion Pictures maintains an entire modern shiny building of attorneys who search the world for copyright infringement of any kind regarding the Oscar image, word, title or any reference to the title.
And they found little me.
I was contacted and threatened with severe legal action – no kidding – if I did not surrender the names of the purchasers, quantity sold, revenue made and to complete the package- give them the mold! The very mold I owned.

Yes- it’s all true- apparently I had unknowingly purchased a chocolate mold stolen from Wolfgang Puck’s chocolatier used to create confections for the oscars! Good God in Xoxolatl !

I mailed the mold to the Beverly Hills legal team with complete adherance to all requests.

During the Oscar celebration this year we shall all enjoy a tea party of chocolate red hearts and white chocolate rabbits themed in honor of the opening of Tim Burton’s -”Alice in Wonderland.”