So my exciting news...well, this last weekend I experimented with some new flavors and found a couple winners! Some flavors you can look forward too if you order soon (because we might run out!...but then I guess I can make more huh?!) are a refreshing lemon-mint white chocolate ganache (inspired by my uncle Frank), a PB &J milk chocolate ganache (inspired by my niece Hannah and nephew Ian, who I thought would enjoy a kid-friendly chocolate), pumpkin-caramel milk chocolate ganache (inspired by, well, me...i love pumpkin!) and caramalized black sesame seed milk chocolate ganache (inspired by no one really...i just saw Food Network using black sesame seeds in a dish and I thought "huh...i like black sesame seeds....let's try it...")
So that's some fun news, and on the horizon, look forward to a cookies n' creme ganache... you excited? I think one of my favorite twins Karen in Alaska would enjoy this ganache, since she looooooves white chocolate.
My other great news? The Chocolate Season is welcoming Julie as our new apprentice! She is a wonderful girl and very dedicated hard worker. As a "must" she is very serious about all things chocolate and has super bow-tying skills! I am so excited to have her with me...she is becoming my newest essential here!
Besides all that, I've been dabbling around with some cakes, and thought I'd share them with you. Like most Americans, i love a big ol' slab of moist chocolate cake with a dense sugary fudge frosting...but after my trip to Europe, have been inspired by "component cakes" or European tortes and gâteaus. So here are a couple pictures of a white chocolate strawberry charlotte with chocolate lady fingers, vanilla sponge, a passion fruit cream, sponge and white chocolate strawberry mousse, topped with strawberries and white chocolate curls.
This next picture is of a chocolate-chai tea torte made with a cinnamon pastry dough for a base, vanilla sponge soaked in coffee syrup, chocolate mousse, sponge w/syrup, chai tea cream, sponge w/syrup and topped with an Italian buttercream, dusted with cocoa powder, and accented by textured dark chocolate tiles. A very fun cake indeed :)
Now, if you're like my husband, you're probably wondering where these cakes are on the web site? Well I have so many fun ideas for component cakes that I couldn't dare narrow it down for the site. But I do love custom cake orders and requests, and would love to make one for you or your next special occasion! If your mouth is already watering...just drop me a line...we'll chat :0)
Best Wishes to All and more to come next week!!!
PS-if you have any ideas for desserts or truffle flavors, please let me know! Who knows...the next one may be named after you?!
