A Day in the Life of a Chocolatier with Kathy

On Saturday, June 26th I spent the day with Kathy. Kathy came to us from Shelton, WA and she's considering going into business with chocolates as part of her product offerings. She's bright eyed and bushy tailed about the idea. And it's my job to help her along her journey with this class.

She chose a Saturday to come in because I told her it would be busy and we would have to work around customers while making chocolate. And it was busy. That is good! However, we were able to get a lot done. The first part of the day is spent making a chocolate ganache. Usually the ganache is refrigerated and then at the end of the day we role it in all different stuff to show really how easy it is to make a gift box that is a little bit different but guaranteed to be delicious and pretty. And that's what we did today. Except we also piped some ganache into the flexipan molds so that she could see how it works when truffles are made this way.

Next, it was onto  peanut brittle. I like to incorporate kettle work into the class. We make so many things in the kettle, there's always something that needs to be done. I don't think I got any pictures of that but she did an amazing job. I do kettle work mainly by instinct.... watching the color and consistency of the bubbling mass, listening for the peanuts to pop so I know that we're done. It's OK to use a thermometer but it so much more fun to just do it and become a part of the brittle.

The biggest thing about cooking is putting your love and your passion into it. It's different if someone is just following a recipe with no thought about the people who are going to be enjoying it. Cooking is about people--sharing your gifts--sharing a good time--nourishing our bodies. I just love looking into whatever I am making and giving it love energy while stirring it... it's almost lustful.

After the peanut brittle, it was on to Sea Foam. I guess at this time I must confess that I have never made the Sea Foam. Erik and Julia have always made it. However, I'm thinking it's time that I go and give it a try. Sometimes it's a hit or miss if it comes out right. It's a tough recipe. Today Erik demonstrated to Kathy how the Sea Foam is made. This recipe requires a thermometer at this point to get it right. It has to get to 300 degrees for to work and the humidity seems to have to be just right.

We also made chocolate butterflies but then I forgot to get them out of the refrigerator so they were still there when Kathy left. Sorry Kathy!

Last we rolled and decorated the truffles. During the day I brought Kathy to the counter when I waited on customers and introduced her to people. Also, we had a nice chat at the end of the day about her having her own business. I am an encourager and I believe that when a door opens, you should walk through it. It doesn't mean that you have to live there. But you should certainly give it a shot. It might be what you were born to do. I know I love doing this. I love everything about it--the people, the chocolates, the various different things that I get to do creating the business, the challenges when I just don't think there's enough money or enough people, and then somehow we get through. This journey is a faith journey. It's a growth journey. Every step of the away I am pushed to my limit and then I realize that I can do more. What a blessing this is. What a blessing Kathy is. What a blessing you are!

A Day in the Life of a Chocolatier with Ben

Today was the day when we had Ben come and join my staff and I through our program A Day in the Life of a Chocolatier. This is a great program where you get to come in and spend the day seeing how a chocolate shop really runs at the counter and in the back. It's an opportunity to work with the chocolatier creating wonderful sweets and treats. Today we had Ben in the shop. He's a recent graduate of South Whidbey High School and this day was a gift!

What a great gift! Ben showed up at the shop promptly at 10 am. My first question..... Where have you been? I've been working since 6 am. He laughed and said he wasn't even thinking about getting up at then. It's understandable but I really did start my day at 6!


The first thing we did was a make simple dark chocolate ganache and set in the refrigerator. Normally, I would let the ganache set out overnight to stiffen. But since we are just working with a five to six hour period, in the refer it went.

Next we moved onto the copper kettle and made some amazing caramel. Caramels are one of my customers very favorite treats in the shop. I shop caramels and chocolate covered salted caramels all over the country so it's important to have a fresh batch of caramel ready to be enrobed and kissed with salt.


And then for a little break we made home made waffle cones. It's not really part of the confectionery line but it is part of the sweet life here and it's important to have those made fresh when friends come in looking for some gelato in a home made waffle cone. They are yummy and we just can't do without them!


After that, Julia took over with Ben and worked on our signature Seafoam product. She's does the best job when it comes to Seafoam/Honeycomb so I let her do the honors. It's a tricky recipe but Ben did pour it into the pans to set.

I think there was a little break in here somewhere as my picture shows Ben and Julia out at one of the cafe tables having a little conversation, a little quesadilla from the Island Coffee House, and a few laughs.

But then there was more to do! So we started sterilizing the jars and preparing our delicious home made chocolate sauce. It's made with organic cocoa powder and it's boiled twice to bring out the flavor of the cocoa. It's rich and thick and amazingly wonderful on gelato and on a spoon (so I'm told ). We were using different jars this time so we didn't top it off like it should have been but that too is part of the life of a chocolatier.... making mistakes and doing it better then next time. All that finished, it was time to move back to the seafoam and break it up and cover it in chocolate. The seafoam has to be covered in chocolate the same day. If it's not, it becomes a sticky mess from all the humidity in the air here. Ben both used Clifford, our big red enrobing machine for the dark chocolate, and then dipped by hand for the milk chocolate. It all looked super yummy when he was finished.

And lastly, out came the ganache from the refrigerator and Ben scooped out little balls, rolled them, and covered them in all different sorts of taste sensations! I think he was pretty  much done by then. I  know I was! As a matter of fact, this chocolatier slipped out into the cafe about 3 o'clock and left Ben in the capable hands of Erik, the master enrober!

All in all it was a great day. We loved having Ben in the shop and hope he had a great day too! It's just one more day down in the life of a chocolatier.

Sunday was Magical

I don't really know how to describe it except to say that it was a magical day. It felt magical. It was magical. In the morning, one of my favorite peeps came in.... Kelsyn and her baby girl Ava and her babe Ronnie. They got two orders of french toast waffles. We're still in the testing phase of waffle production but it was nice just to put two orders out on the table and see how long it really takes to make them and for them to eat them, etc. 

And then to watch them enjoy those waffles... Well that just gives me a warm feeling inside that no one can dispute or take away. I love those warm feelings. It's why we are doing warm bakery. You probably ask yourself.... "what the heck is warm bakery? Isn't all bakery warm? " Well, you are right. At one time or another all baked items are warm. But how often do you get it warm in your hand? How many times do you get asked "would you like that warmed up for you?" Well, I want you to be asked every time that you get a baked good at Sweet Mona's. It's the charm of it all.

It's all unfolding right before my eyes. And that too is magical. So many folks have pitched in to help. That is magical. It warms my soul. It warms my spirit. It just warms my entire being. I feel loved and wanted. And I want to share that feeling with all those that come in. Bring me your tire, your hungry, your huddles masses yearning to breathe free! OK, so I'm not Emma Lazarus and it's not my words on the Statue of Liberty. But sometimes that's what I want to convey.... EVERYONE is welcome! and EVERYONE is equal! at Sweet Mona's.

And the people that work with me are so AMAZING! There's Julia who has been here for two years ago. She was just 16 when she started. She's grown into a wonderful, friendly, caring, talented young woman. And Erik! He's been here a year. I call him the Master Temperer. He works with chocolate and the chocolate just plays to his touch and comes alive all bright and shiny! New in the house is Beverly. Beverly rocks with customer service. She's got a great sense of humour and loves working with people. It's the perfect fit. And our newest member of the team is Melissa. Sweet and kind and loving and eager to learn.

The only one left is PJ. She's right now working with us on an externship basis. She's making all the wonderful baked goods. She is really a phenomenal baker. She works fast and gets a lot done. Whether it's cinnamon rolls or Liege waffles, she has got it going on.

It takes the whole team and then some to make this little homey operation work. And help from my family. Two years ago Tony said the chocolate shop really wasn't his dream and he wanted to step back. And he did for a little while but time and time again he comes in and helps me get orders out and things done. He's a natural conversationalist and loves to chat with the customers when he's in the cafe.

This little shop has come a long way. And this is really a new and exciting chapter of our journey. I certainly hope you like how we've come along. We couldn't have done it without you and all of the blessings that have come our way.

Thank you so very much!