We are inviting everyone to the EHChocolatier kitchen for an Open House! Come shop for the holidays and watch what we’re making in the kitchen.
Saturday, December 15, 2012 | 12:00pm until 4:00pm
Join us at the annual Sip & Shop on November 1 in Charlestown, MA! Get a jumpstart on your holiday shopping (can you believe it’s that time already??) with our chocolates and goodies from Smudge ink, 2FreshThreads, and Soap & Paper Factory. Also- enjoy beer and snacks from Pretty Things Beer & Ale and Boston Organics. Hope to see you there!
We had a fabulous time at William-Sonoma’s artisan market today at the Copley Mall in Boston. Our Toffee Almond was definitely a favorite; we had both milk and dark chocolate.
Summer is a particularly good time for us to get our creative juices flowing. Right now we’re both a bit fixated on caramels and peanut butter cups. Catharine is on a mission to perfect new pate de fruits and I’ve got a hankering for a new “old fashioned” candy bar. (I am also secretly plotting out an olive bonbon, but don’t mention it to Catharine, as she is not a big fan of that mediterranean fruit.) Summer is also a great time to find us out and about at local outdoor markets and unique events. We’ve lined up several very fun outings starting with the Hyperlocal Brewfest this Saturday at the Center for the Armory in Somerville! Ancho bars and pecan clusters go very well with Somerville’s Slumbrew “My Better Half”. We’re excited to be able to offer both an evening class as well as a hands on daytime class this season as well. Come roll up your sleeves, get messy and bring a box of your own handcrafted chocolates home to share, or not. -Elaine
For the past few months, Catharine has been interested in developing a fig based bonbon with almond in there, somewhere. This is usually how the process starts for us in developing a new idea. One of us keeps muttering quietly, “I’d really like to try a ….”, until the other one finally hears them.
So, we kick it around a little, which chocolate - dark, milk, white, what kind of fig? Fresh? Puree? Jam? Dried? How do we bring in the almonds? Maybe a little crunch? a lotta crunch? How will we dip it? Always a good question.
We’ll start off with a sample batch and spend a little time tasting and sorting out the parts we like (nice contrast of textures, fruity) and don’t (not enough fig, too soft, almonds are lost, how are we going to dip this?) Then a second batch, and a third batch, and usually somewhere around the fourth to sixth batch we have the bonbon we’ve been searching for.
Join us at one of our classes to see the process in action. You can sit back and relax for our demonstration class or dive into the thick of it at our Hand Crafted Chocolate Class…the choice is yours!
Our next demonstration class is July 12- so sign-up today!
Stop by the Art of Craft today from 10:00 am - 4:00 pm for some last-minute mother’s day shopping. We’ll have our mother’s day boxes, as well as some of our signature favorites: Pecan Clusters, Rochers, Ancho Bars, and Passionfruit Caramels.
