Monday, December 26, 2011
Last-minute Gift Ideas on FOX25
We hope everyone had a wonderful holiday! Here was a FOX25 feature where we were listed by by Daily Grommet as a great last-minute gift idea. With the New Year approaching- start it off right by giving someone special one of our handmade chocolates or confections.
Monday, November 7, 2011
Video Feature on Daily Grommet
The EHChocolatier kitchen was visited by Daily Grommet, an online marketplace and the birthplace of Citizen Commerce, a movement that gives people the information and tools to support products that align with their own values. Here is the video that is featured on their website: dailygrommet.com
Friday, November 4, 2011
Daily Grommet
A few weeks back, Daily Grommet, came to visit us in the kitchen to film a video about us and what we do in preparation for our product launch on November 7. It's very interesting to watch the process of creating a "documentary" type film while you're in it. Things that we take for granted at this point seem magical and mesmerizing to others. Jesse, the videographer, who clearly has done this many times was great in giving us direction. Catharine and I tried to gracefully juggle clever conversation (well, it seemed clever at the time) and instruction while making bourbon caramel and dipping chocolates. All while attached to each other and the camera with mike wires. Luckily, no equipment ended up in our chocolate. Promise.
Daily Grommet is a new company with a mission to find unique products and share their stories through video, blog, and an active community discussion. I'm particularly proud of our Daily Grommet appearance. To be a Grommet is quite an honor, over 1000 products are submitted each month for 20 very special spots. Each day, DG features one of these products starting at Noon for <24 hours during which you can chat with the product owners. That would be us.
I hope you’ll take a moment to stop by DailyGrommet.com when our product is being featured. It would be wonderful to hear your thoughts, reflections, and feedback about our product and to add them to the conversation – it’s easy to leave a comment in the “Talk about this Grommet” section. And if you want to make sure you don’t miss our feature, just sign up for the daily email from Daily Grommet.
Friday, October 7, 2011
Inspired by leftovers
Not infrequently, our ideas for new products come about when we have a lot of something else left over. When we make our pecan clusters, we have these little bits of the maple syrup roasted pecans left at the bottom of the tray which we can’t use for our clusters. And to make sure we don't end up eating them all, we had to work on turning them into something.
Once we stick it through the food processer, it’s like a pecan butter or a pecan praline. Not the New Orleans praline, but like the hazelnut praline we make for our bonbon. A little melted milk chocolate to hold its form and we’re off and running.
We put the two together ("You've got pecan butter on my chocolate!" "You've got chocolate on my pecan butter!) and there we have our Maple Pecan Butter Domes.
The series of photos below outline the process - it's pretty cool when we flip them out at the end.
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| Cottonball clean! |
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| Airbrush colored cocoa butter |
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| Set in Cooling cabinet |
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| Check the temper |
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| Fill the mold |
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| Tap out the bubbles |
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| Flip and swirl to empty excess |
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| Wait til just setting and then... |
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| Scrape - shells ready to fill |
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| Fill with Maple Pecan Butter |
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| Bottom and Flip out |
Sunday, October 2, 2011
Child's Play
Wednesday, April 6, 2011
The Hippest Chocolate on the Block: Hippity Hop
EASTER COLLECTION
Hippity Hop into Easter with EHChocolatier's special collection of artisan-handcrafted bonbons. This 10 piece collection is packaged in our signature black box with an antique letterpress wrap printed up just for the occasion.
Bourbon Caramel - Two petite molded rabbits in dark chocolate filled with our classic Knob Creek Bourbon Caramel
Mango Lime - A taste of the tropics with a juicy mango ganache infused with lime
Maple Pecan Butter - Rich pecan butter and milk chocolate gianduja
Varietal 67% Dark - A single plantation dark chocolate with flavors of ripe tropical fruits and licorice
Anise and Honey - A dark chocolate ganache infused with subtle licorice tones of anise and a touch of clove honey
Peppermint Pattie - A refreshing two layer filling of a peppermint "pattie" and dark chocolate ganache
Orange Zest - Bits of crystallized orange zest inside a varietal dark chocolate ganache
S’mores - A graham cracker “crust” topped with roasted homemade vanilla marshmallow dipped in dark chocolate
Coconut - A classic confection with a delightful nostalgic chewy texture
If you'd like to have your chocolates shipped, please place your order by April 17, midnight.
Please note that ALL Easter orders will be shipped on April 19 through USPS Priority Mail to arrive within 2-3 business days.
Orders to be picked up can be placed until April 21, midnight. Pick up at our kitchen in Somerville from April 20-22, 10am- 2pm.
Click Here to place your Easter Collection order today!
Friday, April 1, 2011
Welcome to April: Hop this way
The Ancho Bar has become quite the rave with it’s savory-spicy-sweet flavor profile and we’ve been scrambling to produce enough to satisfy the needs of our local shops as more and more want a piece of the pie--or bar in this case!
We've also been tinkering with a chocolate caramel and think we've hit on a very nice combination using Taza's 80% stone ground chocolate. Reminds us of gooey brownie corners. Yummmmm…
Did anyone say s'mores? Hand over the blow torch.
Chocolate Club Members - April 2011
If you are a member of the Chocolate Club, here's what you can look forward to in April:
Cherry - A juicy ganache made with cherry puree and a touch of kirsch, finished with a flavorful piece of tart dried cherry
Milk Chocolate Creme Fraiche - A silky smooth milk chocolate with a subtle tangy finish
Peanut Butter - Like the Reese's cup, only better - a rich peanut butter and milk chocolate gianduja
Star Anise / pink peppercorn - A blend of milk and dark chocolate ganache with the assertive flavor of licorice and a delicate sweet peppery finish
Earl Grey – Delicate tones of bergamot oil infused in a smooth dark chocolate ganache
Varietal Dark - A single plantation dark
chocolate with flavors of ripe tropical fruits and licorice topped with roasted cocoa nibs
Confection of the month: Rochers - our popular haystacks of crunchy, salty, caramelized goodness
The Chocolate Club season is winding down, but 3 month memberships are still available from April-June. If you can't live without April's delicious flavors, but not quite ready to commit to 3 months, you can now join for one month!
To join the Club or send a unique gift of monthly chocolate deliveries click here. To receive the April selection, the last day to order is midnight, April 3, 2011. The ship date is April 12, 2011 by USPS Priority Mail, and expect arrival in 2-3 days.
Find Us
We're out and about town, well, at least our chocolates are! The newest locations to find them are South End Formaggio, Beacon Hill Chocolates on Charles Street, Fastachi in Belmont, and Joanne Rossman (Purveyor of the Unnecessary and the Irresistible) in Rosilindale.
We’re also delighted to partner with our friends at Journeyman, pairing wines and chocolates at special event dinners.
Coming soon…
Hippity Hop, Easter is coming April 24 and we are very excited about our newest chocolate mold - bunnies!!! We are putting together a beautiful 10 piece box with yummy new flavors like maple pecan butter and s'mores. Details to follow.
Lights, camera...Next Food Network Star? How2heroes came for a visit this week and filmed us giving a lesson on how to make pecan turtles! Stay tuned...
March 30 - Boston Walking Chocolate Tour
April 2 - Somerville Mayor's Challenge
April 2nd - "Of Course" A Gala Benefit for Cambridge Adult Education
Check back to our Events page as we expect to be out at local events and Farmer's markets starting in April!
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