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Ordering Chocolates in Warm Weather
It seems like we are having a nationwide heat wave this month, and having chocolates arrive at their destination in good condition is definitely a challenge.UPS trucks do not have refrigeration capabilities, and even though packages are marked "Keep from Heat", they are often left on the porch at the delivery destination. It's a good idea to make sure someone is at the delivery address to accept a package. If you can, have the product s... Continued | Read More
Posted Thursday, Jun 9 | by Creek House Patisserie
Jalapeno Chocolate Truffles
We developed our Jalapeno Molded Truffles a few years ago, and happened to hit on just the right amount of heat and spice. Mention "jalapeno" and you might think "hot, hot, hot"! But with the right use, jalapeno can add just a pleasant amount of heat and flavor without the burn. Our goal was to achieve a pleasing combination of heat from the chili, the slight bitterness of dark chocolate, and a little sweetness.We didn't want chocolate ... Continued | Read More
Posted Saturday, Sep 4 | by Creek House Patisserie
Different Types of Chocolate Truffles
Not all chocolate truffles are the same. There is the classic round shaped truffle, made with a firm ganache, then rolled in cocoa powder, powdered sugar, or nuts. A dipped truffle has been formed, then dipped in tempered chocolate to coat or "enrobe" it in a thin crisp chocolate coating. A molded truffle or "bonbon" starts with heavy polycarbonate molds in different shapes. The mold cavities are coated with a thin coating of tempered chocolate... Continued | Read MorePosted Monday, Jul 12 | by Creek House Patisserie
Pistoles
What is a pistole? Pistole means "coined shaped". In the chocolate world, pistoles are any type of chocolate shaped liked coins. Many bulk chocolates are pistole shaped because they are easy to use in baking and confectionery production, unlike the solid blocks of chocolate which need to be chopped. Pistoles are just the right size for snacking!Posted Wednesday, Jun 23 | by Creek House Patisserie
Our newest addition, Meyer Lemon Truffles
A refreshing addition to our truffle collection is our new Meyer Lemon Truffle. The filling is comprised of white chocolate and fresh Meyer Lemons. White chocolate and lemon are a match made in chocolate heaven! The lemon tempers the sweetness of the white chocolate and complements the floral aspects of the chocolate. We chose to enrobe the truffle in our fine 72% dark chocolate. These truffles are packaged in beautiful, high quality "lem... Continued | Read MorePosted Friday, Jun 18 | by Creek House Patisserie
Red Velvet And Devil's Food Cake. Why do they call them that?
The addition of an acid in these recipes will react with the cocoa powder and give the final product a reddish tint. The acid can come from things like vinegar, or buttermilk. Additional baking soda in Devil's Food Cake raises the pH level and will also turn the final product a deeper, darker color.Posted Thursday, Jun 17 | by Creek House Patisserie
Take another look at white chocolate!
A lot of people claim that they do not like white chocolate. In reality, a lot of people do not like BAD white chocolate! What's the difference? A common ingredient in white chocolate is powdered milk instead of cream or whole milk. Powdered milk can be very overpowering in the white chocolate, and it can be a taste many people don't like. Good quality white chocolate will contain NO powdered milk, but will use full cream instead. The cream... Continued | Read MorePosted Thursday, Jun 17 | by Creek House Patisserie
What is Ganache?
Ganache is a basically a classic mixture of chocolate and cream. There are almost endless variations. Changing the ratio of chocolate to cream changes the consistency of the ganache for different uses. Ganache is well-known for use as a chocolate truffle filling, but it can also be used to ice or glaze a cake, fill a layer cake, or ice and glaze cookies. It can be enhanced with many different flavors, such as, coffee, honey and liquors. N... Continued | Read MorePosted Thursday, Jun 17 | by Creek House Patisserie
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