Archive for Dark Chocolates
Oh, Canada! Cocopotamus Chocolate Now Sold in Canada
Posted by: | CommentsOh, Canada!
That’s right, on the heels of all that Olympic fervour, Cocopotamus chocolate is now sold in Canada. Our neighbor to the north welcomes our handmade dark chocolate fudge truffles.
Starting next week, Coco-P will be sold by a wonderful chocolatier in Montreal, Quebec. “Les Chocolats Briimstone” features a select range of their own handmade chocolates and will now sell a big array of our Cocopotamus handmade fudge truffles as well. Most excting? They will be carrying all 18 flavors of our dark chocolate.
Tags: Canada, Chocolate, OlympicsRelated posts
Chocolate & The Olympics
Posted by: | CommentsClosing ceremonies of the Winter Olympics this evening. And, plenty of people have been finding a need for some Cocopotamus chocolate to go with their Olympic viewing.
For those disgruntled hockey fans? “Blame Canada”, our dark chocolate fudge truffles made with pure maple. Perfect choice these days!
Then there are the ever popular Cocopotamus organic lemon dark chocolate fudge truffle, “Lemon Shiver” (for when life gave your team lemons…). Or the dark chocolate classic, “Cupcake” (as cute as certain all-American downhill skiers).
And of course, if you need a little last-minute Olympic help, there is always our “CocoLuck”! Kiss Blarney, Santa’s Addiction, and Sumos Never Sleep – our luckiest combo ever.
Tags: OlympicsRelated posts
Cocopotamus Chocolate at Ring Bros.’ Market
Posted by: | CommentsCocopotamus is happy to announce a new retailer in Massachusetts, the wonderful gourmet market called Ring Bros.
Amid specialty fare, you’ll soon find our dark chocolate fudge truffles in all 18 flavors. Yum! So next time you are heading for Cape Cod, stop in at Ring Bros. & pick up some CocoP for the trip!
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Cocopotamus Truffles Rollin’ Into Connecticut!
Posted by: | CommentsWe’re happy to announce that Cocopotamus dark chocolate fudge truffles are rollin’ into a new state: Connecticut.
Three cheers for awesome retailer Sweet Pierre’s, who will be carrying Cocopotamus soon. That’s right, Connecticut. Get your hand made Cocopotamus starting this March, only at Sweet Pierre’s in Ridgefield.
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5 Tips for Working (Wonders!) with Chocolate
Posted by: | Comments1. Dust pans with cocoa powder instead of flour. This will make your chocolate baking prettier – and extra chocolaty!
2. Keep water & moisture away from your work area. Water is the enemy of chocolate. It will make your chocolate “sieze”, producing an ugly mess.
3. Try not to work with chocolate on hot or especially humid days.
4. Consider investing in a small kitchen scale. When working with chocolate, it is important to have accurate measurements.
5. Set chocolates that have been dipped onto Silpat mats. If you don’t have Silpat, wax paper or parchment paper will work just fine.
Tags: Artisanal Chocolate, Chocolate & Fudge Making, Chocolate Fudge, Chocolate Recipes, Chocolate TruffleRelated posts
Our Chocolate Factory Almost There
Posted by: | CommentsOur factory is ready to go. We’re beginning to fulfill some bulk and wedding orders. A couple of the last things we need to complete before our grand opening on June 1 is the web site, and our box delivery. Here’re some pix of what the factory looks like on May 6. The space is getting filled up quickly with inventory and boxes.
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- Main chocolate production area
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- Shipping area
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- Production and storage area
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- office 1
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- office 2 and previous some press reviews on the wall
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Melting Times For Chocolate
Posted by: | CommentsSo we’ve been talking about melting chocolate the easy way, in your microwave. We covered the basics, including some trouble spots to watch out for.
Here’s another one that is really important. Melting times can vary if you are melting a very small amount, a medium amount, or a really large amount of chocolate. For small amounts, it is alarmingly easy to burn your chocolate – even in a microwave. (This produces that smoky kitchen you do not want!) For medium amounts of chocolate, your basic 2 minutes on HIGH usually works quite well. For very large amounts, it is suggested that you stop after about a minute and a half and stir the chocolate with a rubber spatula. Then, microwave for another minute and repeat. If the chocolate isn’t melted, add more time.
Another thing which affects melting time for chocolate is the cacao content. White chocolate melts the most quickly, followed by milk chocolate. As the percentage of cacao increases, the time needed to melt the chocolate goes up. (How do we know for sure? Our precious offspring just did a big science project about this very thing! Partly out of curiosity, and partly we suspect to be able to eat the experiment afterwards. Both great reasons)
Tags: Artisanal Chocolate, Chocolate, Chocolate & Fudge Making, Chocolate Fudge, Dark Chocolates, Fudge Recipes, Handmade chocolate fudge
