Thanks to my new friend Doc, over at
The Doc Report, I've begun a new blog. This one's to be exclusively about chocolate. Buying it, tempering it, making it, eating it, selling it, blooming it, seizing it ...I can go on and on. We'll see how this progresses compared to my original blog,
marketfreshchef. That was created in another platform,
movable type. This one proposes to be easier perhaps, if not more well-known. I don't know yet. But I am certain it will help get all you
chocolate lovers over to our retail site
chocolatemoosetreats.com. Yummy stuff to be found.
The chocolate's great, come on in!
All year round we dip strawberries in chocolate. Mostly just on the weekends, and anytime for special orders. Milk chocolate and dark chocolate. Somtimes in the white
stuff. The real fun begins when they get drizzled with a contrasting chocolate or dipped in tasty things like coconut or chopped nuts. They look so very nice. Remember, we tend to eat with our eyes first. But Suzanne also likes to stuff the strawberries. She has concocted a special cream cheese filling. We hull the bigger berries, hollow them out just enough with a paring knife, then cram the filling in. Off they go to the tempering machine to get a chocolate bath. They are really delicious. But this year we tried a new filling. We called them double chocolate strawberries. They sold like hotcakes. We used a special secret ganache that our chef Allan created for the "Valentine Love Truffle". I vote for stuffing every time.
