First up, the pomegranate truffle.  One of the neat things about this truffle is the ganache center is a mix of dark chocolate and milk chocolate.  Traditionally we dip dark on dark, milk on milk, or sometimes we’ll do a milk center dipped in dark chocolate, but I believe this is the first time we’ve mixed it up with both in the center.  The tart and crisp pomegranate flavor anchors the ganache which we then sweeten with a hint of pear and honey.

Finally, its dipped in milk or dark chocolate and decorated with pink and white.

In working on the recipe we learned a lot about the Pomegranate from the POM Council.

• For example its botanical name translates to “apple with many seeds.”
• A pomegranate will keep up to three months in the refrigerator
• The seeds are called Arils

Introducing the caramel pretzel crunch. Perfect blend of sweet, salty, chocolate, & crunch.

A masterpiece of our Dilworth chocolatier Mari.

I’ll warn you – they’re dangerously addictive.

http://ow.ly/i/k0Yu

Fall Flavors

As you likely know we typically have 18 different truffle flavors in the candy case.  Usually 4 or 5 five of those we switch out for the season.  Some you see every year – like pumpkin or the soon to arrive creme de menthe.

Others are new experiments created out of great ideas we’ve seen or requests from customers.   This fall we have six seasonal flavors – many of which are completely new to our lineup.  For those who want to try one of each we created the six piece fall box.

We’ll be telling you more about each over the next two weeks, but until then here they are:

Black Cherry,  Black Garlic,  Chai Tea, PB&J, Pumpkin, Tangerine & Coconut

So alas, with a ring on the finger I return to the typewriter, our journey, and our loyal readers (talking about you Mom).  We last left off talking about the bean: http://davidsonchocolate.wordpress.com/2011/03/02/the-cocao-bean/.

Once the bean has been harvested the next step is fermentation.  Once the pods are harvested they are split open and the bean and the pulp are scooped out.  From there they are  fermented in wooden boxes or banana leaves.  To me it’s absolutely amazing that such a complex process that can make or break the flavor of the chocolate happens in banana leaves.  Pretty old school and I like it.

[[Show picture list]]Fermentation is essentially using yeasts and bacteria to activate and alter the bean chemically.  It is this process, which typically lasts two to seven days, that produces the groundwork for the flavor of the chocolate once the beans are roasted.  The many complex compounds in the bean are broken into simpler compounds reducing bitterness and crafting a more approachable flavor identity.  If a bean is not fermented it will not have the necessary compounds to create flavor during the roasting process.  A byproduct of that fermentation is intense heat, which melts the pulp of the pod away and leaves the bean ready to be dried and shipped.

For us, Hospice has always been the organization that was there when we had loved ones passing away, specifically my grandfather.  To me, that’s one of the interesting things about the group.  You’ve probably heard of it but may not really know what they do until you’ve relied on them.  I think their website says it pretty well: “Hospice is a special kind of care designed to provide treatment and support for those with a terminal illness and a prognosis of six months or less if the illness takes its expected course. Hospice care seeks to enable patients to live a symptom and pain-free life so that their remaining time may be spent with dignity and quality at home or in a home-like setting.”

I have a rule that every time I start a sentence with “On NPR today” I give a dollar to NPR.  (I do the same for every time I sit in the driveway listening and waiting to hear the end of a story.)  So NPR, I owe you a dollar.  Earlier this week on NPR I was listening to a story that was discussing palliative care - which means I finally know what it is.  Palliative is the treatment of symptoms to minimize pain and maximize the comfort of the patient.  Hospice excels in palliative care, but places equal importance on dealing with emotional and spiritual pain.  As they say, hospice treats the person, not the disease.  They also focus and care for the family of the patient. 

Offering everything from routine home care to short-term inpatient care Hospice serves our community in so many ways.  I’d urge you to learn more:  http://www.hospiceatcharlotte.com/patients-info-hospice-care.cfm. 

And, if you’re so inclined eat some chocolate, enjoy some ice cream, and support our local Hospice & Palliative care groups today!

It’s thank you day. 

http://http://www.davidsonchocolate.com/administrativeprofessionalsday

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