Archive for Handmade chocolate fudge
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
Today in the Chocolate Kitchen @ Cocopotamus
Posted by: | CommentsPeople are always asking questions about what goes on in a chocolate kitchen. Because our Cocopotamus chocolate kitchen is not a retail location, they get extra curious. What goes on behind the scenes?!
Well, we do have a video of it (taken inadvertently, with the computer) but staff have begged us not to You Tube it! Why, you may ask? Hmmm….in a chocolate kitchen like Coco-P, this is the phrase that comes to mind:
Workin’ hard? Or, hardly working?!?!?!
Yes, things do get kind of silly. In the video in question, SOME Coco-heads who shall remain nameless were pretending to be aliens with coordination issues. (Not me, I’m the straight guy! Honest!)
Today in the chocolate kitchen we are trying our best to get some work done. This morning we’re rolling out our “Mr. French” dark chocolate fudge truffles sprinkled with fleur de sel gourmet sea salt. Yum!
Tags: chocolate kitchen, chocolate makingRelated posts
Get Yer Irish On – Chocolate for St. Paddy’s Day!
Posted by: | CommentsAre you feeling lucky?
You will be, with our fun Cocopotamus dark chocolate fudge truffles called CocoLuck. Just in time for St. Patrick’s Day, we are featuring a seasonal special chocolate set. Handmade chocolate, of course. Hand-dipped chocolate, of course. Yum!
Our “green” chocolate for St. Paddy’s Day includes these flavors of dark chocolate fudge: Sumos Never Sleep (Japanese matcha green tea chocolate truffles), Kiss Blarney (pure peppermint + rum chocolate truffles) and Santa’s Addiction (pure peppermint fudge truffles).
A bit about our St. Patrick’s Day chocolate. Why Sumos? Well, they really are GREEN! Made with pure ceremonial grade matcha from Japan, infused into the dark chocolate fudge. And for decoration? They are rolled in matcha sugar.
As for Kiss Blarney, you can’t get more of an Irish vibe then these little cuties. They are even hand painted with shimmering green after we hand dip ‘em! We like to say that they taste like Irish coffee in a chocolate. Actually, Irish coffee is made with Irish whiskey but our fudge truffles are made with rum. I know, Jamaica is not an Irish isle. But man, are these good! Somehow the rum brings more to the party than whiskey.
And now to our final green chocolate, Santa’s Addiction. One taste of these pure peppmerint fudge truffles rolled in peppermint sugar (they look like little snowballs!) and you will be addiciton, too. It is Christmas year-round, Santa Baby!
CocoLuck is available now, a total of 15 fudge truffles (5 each of Sumos Never Sleep, Kiss Blarney, and Santa’s Addcition.)
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Chocolate at “The Del”…Hotel del Coronado
Posted by: | CommentsThe amazing & historic Hotel del Coronado, founded by a sugar baron in 1888, is quite a setting…in Coronado, California across from San Diego. Now you can enjoy the amazing atmosphere while noshing on some yummy Cocopotamus.
Cocopotamus handmade dark chocolate fudge truffles are now sold at “The Del”’s own chocolate and candy shop, Spreckels’ Sweets & Treats. Flavors of Cocopotamus available? “Blame Canada” with pure maple truffles, “Cupcake” classic dark truffles, “Mr. French” dark chocolate fudge truffles with gourmet sea salt, and “Hottie” -our most Southwestern fudge truffles.
Yum!
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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
