Living the Sweet Life on Whidbey Island

Balancing Act

2011-09-25T10:41:00.000-07:00

Owning your own business takes lots of balancing. And it's just so easy to become out of balance because there's just so much to do to keep everything going. There comes a time when you just have to step back and re-position everything to get it all back in balance.

That's what I'm doing now. When I'm out of balance it seems that there is chaos all around me and within me. It is impossible to do what I'm supposed to do and be who I really am. I find that I'm getting in the way of my own progress.

Right now I have two amazing people taking care of the sweet needs of folks visiting Sweet Mona's. They are great. They greet everyone. They offer them samples. They are always smiling. They do what I ask them to do. It's comforting. They like people and they realize that the weight of the everyday operations of the business lies on my shoulders and they just want to help get this little business to the next level. This is absolutely marvelous.

So now it's time to let them do their job. This allows me to do mine-creating the chocolates and seeking out new and different ways to offer chocolate to the world. Right now our sea salt caramels are rated over the top on Amazon and the word is getting out there that they are absolutely the best sea salt caramels around. And I love caramel! So that makes this even sweeter to me.

Langley Oktoberfest is this coming weekend and we will be offering Beer Caramels covered in dark chocolate with a little bit of sea salt to spark the taste buds. Brats and Beer and Dancing and Fun. It will be everything an Oktoberfest should be with a caramel bonus! Hope you'll be there. Thinking sweet thoughts.......Mona

2011-07-03T12:16:00.001-07:00

Chocolate varieties include criollo, trinitario, forestero, and nacional. It is all coming soon at our chocolate tasting bar.

We made it! Hello Quito Ecuador!

2011-05-13T22:10:00.000-07:00

The trip began with the red eye to Cincinnati. In Cincinnati we had a 1:25 pm flight to Atlanta and then we were scheduled on to Quito. The 1:25 pm flight had mechanical problems. Shelly T., one of the amazing Delta Reps worked tiredlessly to find us another flight. And we thought we were on our way. We ran to the gate of a flight heading for Houston. Just as we hit the gate the captain came off the plane and said this plane is grounded. There is bad weather in Houston. Ok. So it's back to Shelly T. we go. She worked so hard but finally we resolved we weren't going to get to Quito on Thursday.

Delta put us up at the Courtyard South and what a treat that was! We got an amazing Ribeye Steak for dinner and a great night's sleep. And there's was something else interesting that came with our meal. It was like a fried bread roll. I've seen these type rolls on Chinese Buffets but normally they are rolled in sugar for a sweet treat. These were covered in garlic salt. A nice little aside. And the people there were so nice and friendly. They even drove us over to the local Food Lion as we needed to grab a few things since Delta was still holding our luggage hostage. After a great night's sleep and another great lunch we headed again for the airport. This time the destination was Quito.

Tony is a Silver Medallion member so he's always looking for the upgrade to first class. I like first class. It's really nice but since I don't fly that often I don't expect it. But guess what? First class for both of us baby. First class is amazing. First, you get to drink anything and it's all FREE. And then they bring you warm nuts. Who wouldn't love warm nuts? And then it's a warm towel. And then it's more FREE drinks. And then you can actually order off a menu. I had the chicken with capers. It's all served up like dinner at the Inn at Langley--linen, plates, silverware, and many courses.

The meal started with a dinner salad with blue cheese dressing. A side of seared tuna with a bite of pasta salad and some wasabi paste that was absolutely wonderful, and a dinner roll. The main course of chicken with capers came next. There was something on the plate that I just couldn't figure out. The flight attendant said it was capers but they were large and tasted more like a root vegetable. If anyone recognizes what it is, please tell me. After that there was a cheese plate. And then after that there was a chocolate sundae. It was all delicious and of course I had to try a little bit of it ALL. Stuffed and HAPPY!

Also in first class there are movies, shows, news, comedy, and more movies. I watched Rabbit Hole. Wasn't impressed. Each step of the trip there was some amazing person cheering me, helping me, moving me closer to my destination. This is how life is. This is how life should be for everyone. But I know it's not. There was a moment.

The moment I realized that there were many, many people that weren't getting a meal today and might not get a meal tomorrow. At the height of my joy came the depth of the sorrow. That's life too. It's those that are riding high that have an obligation to help those who are riding low. We are the human race and we are all in this race together. Good night sweet Quito.

This is Mona Newbauer living the Sweet Life on Whidbey Island and beyond.

Simple Truth #1

2011-03-30T07:40:00.000-07:00

Tuesday was a lovely day at Sweet Mona's. The store was closed to customers but I, the chocolatier, was there in body, in mind, and in spirit.

When I first opened five years ago my focus on the shop was outward. My energy was spent "wanting to be liked". I joined this, joined that, started this, started that, added this to the menu, added that. Let me tell you "wanting to be liked" has it's pitfalls, but it also has it's blessings. I think really most of us want to be liked. And to be liked I found that you have to be all to all different types of people--an impossible task even for someone as likable as me.

In February 2011 Sweet Mona's quietly celebrated five years in Langley. Each year I think about having a celebration/open house but I never do. I'm sure that this is fear based. Why am I sure? Because everything that I want to do but don't do is usually fear based. So what keeps me from "celebrating" such a success? For me, it comes from the same perspective as I've noted above--"I want to be liked". This paragraph is an admission of one of my greatest fears... the fear of being disliked. This fear stops me in my tracks like a deer in headlights not knowing which way to turn, wanting to run, but knowing it doesn't help. So instead of moving forward, I stand there.... inside repeating the mantra I know so well.... "please like me, please like me, oh pretty please, like me.

In the last few months I've been re-focusing on Sweet Mona's from a different perspective. It's a focus that comes from within, from who I am at the deepest level. It's from the absolute truth of who I am. And of course I hope you like me and I hope you like Sweet Mona's. But if you don't, I'm sure that without a doubt you can find what you want, what you like, and even who you like somewhere else. I've finally realized I don't have to be every one's every thing. I just have to be me.

And that is one of the things that made Tuesday a lovely day at Sweet Mona's. The store was closed but I, the chocolatier, was there in body, mind, and spirit and I was doing what I do best.... creating, playing, and working with the person I like the most....... me.

A Little Bit About Marzipan

2011-01-14T07:20:00.000-08:00

Marzipan is a confection made with almonds. If you look up Marzipan on the Internet you find many different recipes. I first learned how to make Marzipan at a workshop at the French Pastry School in Chicago and it's the recipe that I use today.

Ingredients

500 grams almonds blanched
75 grams trimoline
125 grams water
250 grams sugar, granulated
3 grams bitter almond oil

Equipment:

Robot Coupe Blixer or Heavy Duty Home Food Processor
Small sauce pan
Silpat mat

Process:

Place blanched almonds in food processor and process to crush.
Place water, trimoline, and sugar in sauce pan and bring to a boil.
Pour the hot syrup into the food processor and blend for a minimum of five minutes. In the Robot Coupe Blixer this will bring the temperature to 185 degrees F and pasteurizes the mixture.
Add the almond oil and blend again until oil is mixed thoroughly.
Pour out on Silpat mat and allow to set.
Turn mixture over and allow it to set again.
After marzipan sets it is ready to shape into confections.

Of Interest

Almonds are the main ingredient in marzipan, a paste of sugar and almonds finely ground together and molded and dried into decorative shapes, a Middle Eastern invention that became popular in Europe during the medieval crusades. Leonardo da Vinci made marzipan sculptures for the Milanese court of Ludovico Sforza in 1470, and wrote that he "observed with pain that [they] gobble up all the sculptures I give them, right to the last morsel."

--taken from On Food and Cooking The Science and Lore of the Kitchen by Harold McGee

Let's talk Peanuts!

2010-11-02T09:58:00.000-07:00

This is the first step in my journey of researching ingredients. Yesterday I made Peanut Clouds (aka Peanut Turtles). Only dark chocolate ones so far but I'm moving forward to the milk chocolate ones today.

It made me think allot about peanuts. First, peanuts are not really nuts. There are a seed. And they come from a small leguminous bush with the scientific name Arachis hypogaea. Those scientific names get me every time. They grow in the soil. It is thought that they first came on the scene in 2000BCE most likely in Brazil or Peru. Today the largest peanut producers are China and India. Peanuts are used for all sorts of cooking. They are used for sauces, soups, oils, meal, candies, and snacks as a few examples.

In the United States there are four varieties of peanuts and they are all grown for different purposes. The large Virginia and small Valencia peanuts are sold in the shall. Virginia and small Spanish nuts are sold to be used in mixed nuts and candies. Because the Runner peanut is higher in monounsaturated fats they are sold for baked goods and peanut butter.

Want to know some fun facts about peanuts? Go to http://www.nationalpeanutboard.org/classroom-funfacts.php with the National Peanut Board website!

Find the following candies at Sweet Mona's: Peanut Brittle, Peanut Butter Cups, Peanut Clouds (aka Peanut Turtles), and Peanut Butter Fudge. All yummy treats!

Effective November 1, 2010

2010-10-28T05:42:00.000-07:00

In case you're not on my e-mail list, I'm posting this on my blog:

Special Announcement!

Effective November 1st, 2010 Sweet Mona's will no longer be serving breakfast. Also our hours are changing. For the month of November we will be open Thursday through Tuesday from 11 am to 5 pm. We will be closed on Wednesdays.

You are my family and a good family has open and hopefully honest communication with each other. Breakfast was not a great idea. It doubled my cost for staffing and didn't really bring in that much money. So here I sit paying my quarterly taxes and having to make the tough decisions. The hours are being cut so that I can work most of the hours and not have as many paid staff. This breaks my heart.

I love being in the shop and if my body could take it I'd be there from 9 in the morning to 9 at night. But it's just not possible. So after taking a hard look at the business I've decided to scale everything down.

The good news is when you come in during the week you will find me there all the time. And I love spending time with you and sharing the sweet life with you. The bad news is I won't be open as many hours and you may come to visit and I'll be closed. Remember to stop by again when we are open as we love seeing you!

Chocolate Shop Sitting

2010-09-25T16:11:00.000-07:00

Well today I'm chocolate shop sitting. Where you may ask? Well my chocolate shop of course. And I've walked around Langley and listened to the D'jango (sorry if I've spelled this wrong). And I've gone to look at the Peace Cart.

I really wanted to look at the Peace Cart but it wasn't open today. Pushkara said it would be open tomorrow. I may or may not see it. The outside is pretty amazing in itself and colorful. It's nice. Peaceful you might say.

And there were musicians in the round there. We are in year number five of D'jango for the chocolate shop. I must not draw D'jango to us because even when we had the tent out back and everything we didn't get many musicians. It's funny I think. But it is what it is. I'm glad that there is music abounding in Langley. It certainly doesn't have to be at my shop. I mean really.......

I like sitting here and watching people come in and out. We haven't had the number of people through today that we did last year but it's still fun. I'm always wondering how to draw people in. I took down my chocolate signs when I changed over to the new look. I still have them. They may have to go up on the trim of the building again. And of course we are missing our sweets ambassador today. Debbie is amazing and when she goes out into the crowd and gives people samples, people just pile in here.

This chocolate shop is pretty serious business. At least it is to me. I currently have five employees and some how I feel responsible for them. Like it's up to me to do everything I can to make sure that they have a job. Sometimes I am successful and sometimes I'm not. It's the times that I'm not that are particularly tough.

It is simply amazing that amount of business I've gotten over the Internet this summer. Of course all the chocolates had to be shipped with ice and with fingers and toes crossed on the hottest days of the summer. Most of them got there. And the one that melted I worked it out to ship it later and she was fine with that. Really customer service is what it's all about.

That's the reason I do this really. I love people and I love making them happy and what better way to make people happy than to give them chocolate and gelato and brownies and waffles. It's a tough life but someone has to step up to the plate and do it! That's me... the do it girl!

I'm either all in or all out so it's very good when I'm all in. My energy is up and I'm ready to conquer the world. When I first started even thinking about the shop I dreamed about being a "Godiva" competitor. I mean, Godiva isn't that great or at least it wasn't when it was owned by Campbell Soup but I meant volume wise.

Can you imagine putting out that much of any type of product? It takes an amazing amount of coordination, capital, and just luck! It's really fun to dream about it and inside I still believe that it's possible. Even though I don't have a great amount of capital, it could still happen. And even if it doesn't happen I'm having so much fun with the dream... I just must continue.

Until next time, dream your dream! No matter what it is believe that you can do it and if it truly is your dream others will come along to help you along the way.

Many blessings!

Sitting in a coffee shop

2010-09-24T14:42:00.000-07:00

Well, I'm sitting in a little coffee shop at a little table watching people and wondering how the next few days will unfold. I love what I do. I create. All of us create. It's up to us what we create. We can create chaos or we can create calm. We can change the world or the world can change us and most likely both happens.

Each moment of the day we have the opportunity to change some one's life for the better. It can be as simple as a smile or as complicated as building a school for a country that doesn't have one. One thing is for sure and that is we all gifts. They are called gifts because we are supposed to share them with others.

I mean what good is it if you can sing if you don't sing out loud? What good is it to be a builder if you never built anything? What good is it to be a writer if you never write?

Well, I like projects. I like seeing a blank sheet of paper and building something from the ground up. It's been nine years since I started thinking about Sweet Mona's. The creation of the chocolate shop started when I worked at Macy's (The Bon) in Seattle. I used to get there early. So early that no one else was there. So in the morning when no one was there I used to "walk the table".

What is walking the table anyway? There was a big conference table in a separate room in our offices. And I used to walk around the table and dream about opening the chocolate shop. I thought about what it would like and what we would have and who would we serve. I wrote a business plan in my head. And finally it went on paper. When I think about it, it seem so very long ago.

And the business plan has changed over the years. I thought the other that that maybe I should have named the shop shapeshifters chocolate because I always seem to be morphing and changing into something else. But now I think that the shapeshifting is done. I look at it and I truly believe that it's perfect. That doesn't mean that there will never be any new flavor or pastries or anything. What it means is that this shop has all the components that I dreamed of.

And so I ask myself... what's next? I'm thinking about a 2nd shop in Freeland. It would be more like a boutique. It would be Sweet Mona's Coffee and Chocolate. For me it looks like a new project. Did I tell you that I like projects? I truly do. A project is fine but this business is not a hobby. It's a business.

When I sit down and I do all the penciling the business should make money. And I guess it does but I think that I spend it as fast as I make it. So this is my task right now. Create a budget. A working budget that keeps Sweet Mona's healthy financially.

Honestly, I've never done a budget. I've never kept within a budget. I've always just believed we'd be OK, we'd make it through. There's a lesson in here I'm sure... I believe that the lesson is to learn how to budget. So that's what I'm doing. No more spending willy nilly for this and for that. I must stick to a budget.

This is part of the journey--learning. Listening to your heart and hearing what the next lesson might be coming at you and being open to learn the lesson. That's what I must remember. To be open to the lesson and listen and learn.

So, that's where I'm at today. And tomorrow.... who knows where I'll be. Have a happy weekend.

Whidbey Island Farm Tour

2010-09-12T09:06:00.000-07:00

After work today, Tony and I spent the afternoon visiting a few farms on the Whidbey Island Farm Tour. Now that I'm off at noon I have time to go out and really live the sweet life on Whidbey Island--not only enjoying great chocolate but truly enjoying a great community.

Our first stop was the Shipki Farm. It was an amazing farm with lots of planting ideas and techniques I'd never seen before. That's wouldn't be unusual as I'm not a farmer. But even though I'm not a farmer I know the taste of farm grown good vegetables when I taste them. I had a tomato while I was there. It was wonderful. God how I love tomatoes. A good tomato sandwich does me just fine. Anyway, back to the farm.

We started going through a gate with hearts on both of them and hops cascading over the entry way. There were burlap sacks down to pave the way and keep down the weeds I guess. There were informational placards every where so you could learn as little or as much as you wanted.

Also there were greenhouse type structures, pole structures, and a farm gift store in the front under a tent where I got the best tomato I've had all year.

Next was Fern Ridge Alpacas. It was a little trek up the hill but if you didn't want to walk up to the pastures, you could drive your cars up. They had lots of Alpacas, Llamas, and demo's going on. Definitely worth the stop. And the baby alpaca was so very cute. They haven't name him yet so there was a jar that was taking suggestions.

Comfort Winery and Vineyard was our next step. Of course there is a tasting room there. Tony and I both tried a few wines. Honestly, I'm not a wine drinker but the Sweet Donna was just right for me. Their view from their home and "garage" winery was just beautiful. I could have sat there for hours and just looked out at it. And they had a fig tree in the back yard and were picking figs and giving tastes. Very yummy. There was a new calf in the field and he was very cute. It made me want one and then I remembered that they grow up to be cows.

My camera ran out of battery juice about this time we left there and honestly I was starving and I just wanted to go get something to eat. But, of course, Tony wanted to push on and see another farm. So, of course, we did.

So with no camera we stopped at Sonshine Alpacas. And of course, there were lots of camera opportunities there. They had animals for sale and I could have come home with a bunny or a peahen or even an alpaca but..... I don't live on a farm. The farm was divided up in interesting little pasture areas. They had a postage stamp farm. I thought that would have been perfect if it was about 3' high and not so wide. My knees just aren't as good as they used to be so I need a standing garden to work if there really is such a thing. They also had goat sausage. I tried it and it was good but I in my mind all I could see was those little cute little goats. I dont' think goat sausage is for me.

It was a good day and we finished with dinner at El Corral. I love their Nachos and I love them! They are great people!

I saw lots of great people while I was on the farm tour. Some I recognized right off the bat. Some I didn't. Sorry about that. It's a sweet life on Whidbey Island in and out of the chocolate Shop. We just can't live on chocolate alone.

To view pictures go to my personal face book page album by clicking:
http://www.facebook.com/album.php?aid=88402&id=1441464093&l=4a646ace62

It's just another note from me... typo's, grammatical errors, and all. Take me as I am or not at all. I'm not sure who said that but I like it. Till next time.....

A Day in the Life of a Chocolatier with Kathy

2010-06-28T08:05:00.000-07:00

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

2010-06-22T21:45:00.000-07:00

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

2010-06-21T21:03:00.000-07:00

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!

The Candy Tax

2010-05-06T08:21:00.000-07:00

Well, here we go. Washington State has enacted the Candy Tax. Effective June 1st everything in the candy industry will be taxed. So what is candy really? I'd like to be able to tell you. However, Washington State won't be offering a listing of all the candies that are taxable until June 1st. What is wrong with this picture?

Anyway, the bottom line is you're going to be seeing your favorite candies rising in price. Don't be surprised. I'm warning you ahead of time. So if you want tax free candy, you better buy all that you can prior to June 1st.

Have a deliciously chocolate day and indulge in only the best--Island Angel Chocolates! YUM!

Truffles 101 - Introduction

2010-04-09T09:18:00.000-07:00

When I started making truffles nearly ten years ago I was given this recipe for truffles: one part cream and one part chocolate.

I worked with this recipe like I would a cookie recipe. A cookie recipe basically has two types of ingredients--wet and dry. So I looked at the chocolate--a dry ingredient and the cream--a wet ingredient 50/50. Then when I wanted to add something like raspberry puree, I changed the recipe to be 50% chocolate, 10% raspberry puree and 40% cream. This approach to recipe formulation opens the doors to your imagination.

In the beginning I only crafted European-truffles. I used a hollow shell or mold to make the chocolates. Because I used a hollow shell, the ganache was allowed to be soft. The shell held the truffle together.

In other methods of making truffles the ganache has to be stiff to hold its own shape while being dipped. To produce a stiffer ganache, add melted chocolate 1 ounce at a time, allow the ganache to harden, test and if necessary add another ounce of chocolate and do it again until the ganache holds its shape when being dipped. This can be a timely process.

However, the ganache is usually stiff enough when the recipe is around 35% cream to 65% chocolate. Recipes vary depending on what type of chocolate being used. The viscosity of the chocolate and percentage of cocoa mass to other ingredients varies so the way the recipe reacts is different. It’s just another opportunity to play, make mistakes, make successes and eventually come up with your very own special truffle recipes.

In short, there are several ways to manipulate the ganache to make truffles--in a molded shell; scooped with a scooper; slabbed in a frame and cut into shapes; piped into a Flexipan mold; piped into a chocolate cup; and piped into shapes directly onto parchment paper.

One of the most important things about playing with chocolate is to have fun and make a mess. I have the most fun when I make the biggest mess. Even the recipes that don’t turn out as expected can still be enjoyed. I find it really difficult to make bad chocolate truffles—different sometimes—but not bad.

I view my relationship with chocolate as my relationship to life; a journey with successes and failures; creating and destroying; giving and receiving; teaching and learning; and taking the time to enjoy the moment and relish in the moment's joy. That is why working with chocolate is so much fun for me. It offers me a sweet life and it offers me the opportunity to share the sweet life with you!

It’s just me…..Enjoying this sweet life!

Northwest Chocolatier's Guild Meeting

2010-03-16T08:02:00.000-07:00

It's been over a year but on Sunday I went to a Northwest Chocolatier's Guild Meeting. It made me realize how important these networking opportunities are. This group started three or four years ago and it came out of the increasing popularity of chocolate and becoming a chocolatier. It is a place where you can sit and talk about chocolate and the issues surrounding chocolate. It's an amazing opportunity to learn from others in your field and to connect and re-connect with friends and fellow chocolatiers. I love it.

Yesterday, Alex and Steven from Alexander's Chocolate Classics talked about their recent trip to Costa Rica with a tour organized through Ecole Chocolat. Ecole Chocolat is where I received my formal chocolatier training. It's an amazing school with great opportunities to travel the world over learning about chocolate. Anyway, this reminded me of when Tony and I went to Costa Rica. It was so much fun. We didn't get to go to the Limon region where the cacao is grown but we spent some time on some coffee plantations. Coffee and chocolate are grown basically under the same conditions. It's unforutnate, but Costa Rica's cacao plantations are under attack from the dreaded Monilia. Here's a good article on Monilia and other diseases of cacao. It's expected that by 2010 to 2015 95% of the plantations will be subject to Monilia.

Also, at the meeting were Sarina Elliot of Chocolate-Affairs and Bill Frederick, the chocolate man. These two people have been a part of The Northwest Chocolatier's Guild from the beginning and are a wealth of information and are part of the energy behind the Guild. Another passionate man about chocolate is Bernard of Beohm's Candies in Issaquah. He was there talking to us about the candy tax and is another man who is just a wealth of information. Those three alone make joining the Guild and being a part of the group worth the drive to meetings!

If you love chocolate and are learning to make chocolate, you might just want to check out the Northwest Chocolatier's Guild and become a member. You'll be glad you did!

And if you would like to see some pictures of our trip to Costa Rica, please go to our facebook photo album by clicking here. And while you're there, become a FAN!

Our History

2010-01-31T15:40:00.000-08:00

Island Angel Chocolates started in our kitchen 2002. It was something that we just really fell into--an open door that we decided to walk through. The first weekend we made 149 truffles. It took all weekend and I felt exhilerated as well as skeptical. We delivered our little truffles to the neighborhood bakery and it just started from there.

We started selling our chocolates at The Bayview Market. The people were welcoming and it felt good to be with people who enjoyed our chocolates. It also felt good to be able to learn from all these people that ventured near our booth. This is where the dream began really. It was just a thought of a chocolate shop, and then the reality of a chocolate shop, and then the success of a chocolate shop.

We still have a long way to go and we're always working to do new chocolates, find new ways to do things, find out what people really like, and find new outlets to sell our chocolates. It's an adventure! And we love it!

An Open Conversation

2010-01-29T09:34:00.000-08:00

Many times I have been asked to talk about Fair Trade and Organic and I guess now's the time to have an open conversation about what I believe and how I look at things.

Let me start by saying--"What is fair?". Three years ago I started selling art work from Haiti in my shop. It is a company that boasts fairly traded goods. This is how it looks to me. Artists in Haiti needed an outlet to sell their art work. it's definitely one of a kind and definitely beautiful. Someone thought--hey I can create a market for that in the US. Let's import it. So they offered these artists $10 per piece of art work that they produced. And then, the importers probably said something like, let's find a distribution channel to get it to the wholesalers. They found one and so they said, hey we'll sell you this art work for $30 per piece. They agreed and then it went from the distributor to the wholesaler and they said we'll buy each piece for $50 per piece. And then finally, it gets put up for sale at my shop for $85 per piece. Let's really take a look at this process and think about it a while. How fair is it really? So many people touch it that it really isn't very fair to the people who have put the most into it. The artists in Haiti.

However, there is another way to look at it. Maybe the people in Haiti couldn't sell their work at all if it wasn't for the people who decided to export it? The deal is certainly more fair than getting nothing at all. This my friend is called justification.

And now, let's talk about organic. I don't believe in organic the way that it is portrayed in the marketplace. First of all, organic is anything that is carbon based so a lot of things fall under the heading of organic. And yes, I know that there are standards set up for selling organic. And those standards are good standards. And if the whole world went by those standards, the world would be a better place. However, the whole world doesn't go by those standards. And everything that touts the name organic is grown in the same soil that receives the rains from heavens. And then the rain in the ground is cycled back into the clouds and it rains again. Therefore, anything that is even remotely near the place where the organic crops are grown is getting all that other stuff in the soil that their neighbors are using.

It's definitely better when buying organic but let's face it, it is not really organic--not yet anyway--and not for a long time. Also, no one really monitors organic. It's a process that you go through to become certified to sell organic and then you're pretty much left to yourself except for the maybe once a year visit from the powers that be to check you out. There are times we are just being duped into thinking it's organic. And what's wrong with this? We pay more for it and we shouldn't have to!

If everyone did the loving thing to the earth and to her people, we wouldn't even have to be looking for organic and fair trade. And for the record, the chocolate that I use is fairly traded, and even some of it touts the certified organic label. But what you can be sure of when you purchase Island Angel Chocolates, is that I put love into each peice and do my best to do the "right thing".

I love the people that I'm blessed to interact with each day. Each one has something to offer and helps me to continue thinking about the shop's next step and my next step. This is a journey. And at the end of the journey when all is done I so hope that when I'm remembered that it's because I've been loving and generous and have done the "right thing" more often than not.

Sedona Fudge Company

2009-12-27T17:00:00.000-08:00

While visiting Sedona, AZ I had to go and visit the Sedona Fudge Company. It was a quaint little shop in Old Town Sedona. Tudy, the owner of the shop was sincerely delightful and we talked quite a long time about chocolate and business and the fun that both of us are having delivering sweets to the world.

And one of her employees, Melodie, used to live in Kent. We talked alot about her love of Washington and also how much she loved making all the chocolates at The Sedona Fudge Company. This business has been around twenty years and they are still going strong. I'm only on year number four. It's hard to imagine it.

The fudge that they make is from the original 1887 Mackinac Island recipe. It's pretty darn good! Don't come to Sedona without at least stopping in and saying hi.

And if you can't make it to Arizona, visit their web site at http://www.sedonafudge.com/.

A Day in the Life of a Chocolatier

2009-12-19T07:57:00.000-08:00

Meet Diana Haibel. She's one of our customer's and a participant in our training "A Day in the Life of a Chocolatier". This is a one on one day with Chocolatier Mona Newbauer and her staff preparing different recipes, dipping, and enrobing chocolates.

The day started at 10 am and finished up around 4 pm. I offered Diana a lunch break but she opted to work straight through right along with me. What a chocolate trooper! Throughout the day we made truffles, dipped truffles, decorated truffles, coconut bark, dipped macaroons, chocolate covered grahams, sea foam, toffee, and of course, we chatted all day about chocolate. In the picture Diana is piping the Definitely Dark Dessert Truffle ganache into a flexipan mold. This is only one of the ways that truffles are created.

If you'd like to see pictures of Diana playing throughout the day at the chocolate shop, please click on this link: http://www.facebook.com/home.php?ref=home#/album.php?aid=129983&id=179177009416&ref=mf and it will direct you to our FaceBook Fans Photo Albums. A Day in the Life of a Chocolatier is offered per request at a cost of $75. I truly like playing one one one and because of this, it gives the participant the opportunity to plan the day according to what they want to learn. It's a wonderful experience.

This is what Diana says about her experience at the chocolate shop: "WONDERFUL day spent with you....my eyes have been opened and I'm very appreciative of what a day looks like on the other side of the counter. WOW ! I won't take anything for granted again.....lots of work, talent, special touch goes into every bite ! Thanks for the time, shirt, hat, truffles, PATIENCE, fine job teaching. I truly had a great, great day !"

For more information about this or any other event at Mona's Island Angel Chocolates, please contact Chocolatier Mona Newbauer at 360-221-2728.

Gift Baskets

2009-12-17T07:11:00.000-08:00

What a beautiful gift basket! It has everything that anyone would possibly want. Of course, it has all types of chocolates and sweet goodness from Island Angel Chocolates and it also has things like smoked salmon, nuts, and crackers.

It's unique, festive, and a thought out gift that will bring holiday cheer to the recipients. At Island Angel Chocolates in Langley on Whidbey Island we do all types of gift baskets--mostly custom. Yes, it requires a little more effort but it's well worth it.

Do you have someone that you'd like to surprise with gift basket, just give us a call at 360-221-2728 and we'll work with you to create a gift that will long be remembered.

A Day in the Life of a Chocolatier

2009-11-14T08:21:00.000-08:00

Mona Newbauer, Chocolatier, Island Angel Chocolates, invites you to experience "A Day in the Life of A Small Town Chocolatier". This is your opportunity to find out what it's really like being a Chocolatier and running a chocolate shop in a small community. It's fun, it's challenging, it's creative! Do it for yourself or buy as a gift for the person in your life that has everything.

"A Day in the Life" is a one-on-one experience with the Chocolatier in the store and may include both observing and hands on training of any of the following experiences depending on the day you choose to come in: Truffle making, cookie baking, fun with fudge, toffee training, brittle breaking, new recipes, customer greeting, packaging and display, and of course, there's candy tasting. It's a day that you will remember for a long time.

Here's the specifics: You pick the day! Day choices are on a first come, first served basis and are available Monday through Saturday. The day starts off at 10:00 am before the store opens and continues until at least 4:00 pm and maybe until 6:00 pm depending on your stamina and mine! Cost is $75.00 for the entire day. E-mail me at monalynn@whidbey.com to schedule your chocolate experience or purchase a chocolate experience for a friend. Let's all make chocolate!

Creating the Perfect Life in Chocolate

2009-11-14T02:19:00.000-08:00

For a few months now, Island Angel Chocolates, has been in the hands of a broker with the intention of selling the chocolate shop.

There are problems with this for me. First, I love making chocolate. I love interacting with the people that come into the shop for chocolate or conversation. I love training the staff to make chocolate and instruct them on interacting with the customer. And I like writing about the chocolate shop, doing the newsletters, and blogging. This is all easy for me to do. It is where I feel there is flow in my life. Right now I'm going into the shop pretty much every day but Sunday. I even love that.

There are things that I do not like about owning my own business. Marketing is one of them. I know that there are lots of ways to market a business. There is going from place to place and talking about your products to sell them wholesale. There is presenting classes, lectures, chocolate tastings, etc. There is going to shows and presenting your product to the market that way. There are creating blogs, like this one, and Internet discussions. And of course, there is paying for space ads

With this post, I'm reaching out for help in the areas that I'm not good at? My intention is that this help come in the form of a partner, or a marketing and sales person willing to work on a commission basis.

So if you, or someone you know, may be interested in partnering with me, please contact me! You can reach me through e-mail at monalynn@whidbey.com and I can give you more information on what this partnership might look like.

Where Does Chocolate Come From?

2009-11-11T09:06:00.000-08:00

Theobroma Cacao. That's the name of the chocolate tree. Theobroma is Greek and it means "Food of the Gods". In this instance, the pronunciation for Cacao is KA-COW. Once the fruit of the tree is processed into chocolate, the spelling and pronunciation changes to Cocoa, pronounced KO-KO.

The trees grow in the tropics within 20 degrees north and south of the Equator. Africa is where the most Cacao is grown. They produce about 70% of the world's Cacao. The trees grow best under the shade of larger trees, like banana trees, much like coffee. The trees produce approximately 2000 pods per year and each pod has 30 to 40 seeds in them. They range in color from orange to red, to yellow, to violet and are about the size of a small football. The picture to the left was taken in the Dominican Republic by Victoria Santos of The Sister Island Project.

The tree flowers prior to producing fruit pods. The pods or fruit of the chocolate tree extend directly from the trunk. This is different than most fruit trees. Most of us all know what an apple tree looks like. Can you imagine the apples growing directly out of the trunk?

The Cacao pods when left alone are eaten by monkeys and other forest animals. The sticky substance inside the pod is what the animals are after and they usually cast the bitter seeds aside. In this way, the animals help to re-populate the area with trees.

The pods are harvested by farmers and cut open by whacking the pod with a machete like object and then the seeds are removed and layed out in the sun to ferment and dry. Once this process is complete, they are shipped off to be sold to chocolate manufactures.

Dolcetto Truffles

2009-06-03T18:34:00.000-07:00

At times I'm asked to make custom truffles for special events. This year the Knight of Columbus, a Catholic Men's Organization, asked me to provide them with a specialty truffle for one of their fundraising events.

Whidbey Island Winery participated in the event and they chose their Dolcetto Wine to be infused into the chocolate. It's quite a challenge to get the true wine flavor to come through a dark chocolate ganache. However, this is how I used the wine and recreated the flavors to shine through the dark chocolate ganache.

Here's the recipe:

Ingredients for the wine reduction:

1 bottle Whidbey Island Winery Dolcetto Wine
12 ounces IQF mixed berries
1 vanilla bean scraped

Place the entire bottle of Dolcetto Wine in a four quart sauce pan and reduce it down to about 1/2 of the contents. At that point add the mixed berries and the scrapings of the Vanilla bean and continue to reduce it down to a puree. Use cheesecloth or a fine sieve to separate the seeds from the puree. Place the puree aside until needed.

Ingredients for ganache:

16 ounces Tanzanie Dark Chocolate Pieces
11 ounces Heavy Whipping Cream
5 ounces Trimoline (inverted sugar)
6 ounces Dolcetta Paste

Place cream and trimoline in a sauce pan and heat to boiling. Pour the hot cream over the paste and the Tanzanie Dark Chocolate. Allow the mixture to sit for 30 seconds. After 30 seconds have past mix vigorously by hand or use a stick blender to emulsify. Once the mixture is mixed thoroughly, pour it between two metal bars also known as rulers. Allow the mixture to set overnight. Once the mixture has hardened, it can be cut into pieces as desired or a small cookie cutter can be used to make round shapes.

Each piece is then individually dipped in dark chocolate and decorated as desired. This is a yummy truffle and only for the true chocolate lover. Tanzanie chocolate is a 74% dark chocolate couverture and definitely is dark.

A Great Weekend is Had By All

2009-05-25T15:55:00.000-07:00

Memorial Day Weekend is proving to be amazingly beautiful. The weather is warm! The gelato is cold! And the people are wonderful. I haven't really written anything about chocolate since October. I do apologize. We have three new truffles at the shop. They are as follows:

Raspberry Jubilee: This is a milk chocolate truffle infused with raspberry puree and covered in milk chocolate. This truffle actually was introduced just before Christmas 2008 and then I let it go. It was just last month for Mother's Day that I decided to bring it back. Our apprentice from Langley Middle School wanted to get her mom the Raspberry Jubilee. And so I brought it back. It's definitely a hit and one that you should come in and give a try.

Orange Clove: This truffle was developed in response to a fundraiser held at the Inn at Langley for Whidbey Island Nourishes. It is a dark chocolate truffle infused with orange puree and clove. There is just the right amount of clove to leave a wonderful taste in your mouth. This truffle is hand-rolled and decorated with orange chocolate while the chocolate is still fluid. It allows the line to be inlaid into the truffle.

Pistachio Marzipan: I've received numerous wonderful comments about our Marzipan. And so I thought I would take it a bit further and do the same with pistachios. Marzipan is made with almonds. However, the almonds themselves don't carry the flavor. Bitter Almond Extract is added to the recipe to get that great flavor that Marzipan is known for. Pistachios have to carry the flavor on their own. The pistachios are from California and have a really good flavor when eaten on their own. I think the jury is still out on this one.

This Woman In Business

2008-10-22T18:22:00.000-07:00

This week in the South Whidbey Record they highlighted Women in Business. I was a little sad that I wasn't in there but it was my decision not to participate this year. You see I cut back on advertising so that I could keep my staff through the winter. Some would say that I was cutting off my own nose to spite my face (whatever the heck that really means) but it's the choice I made and people are much more important that advertising.

So since I did not participate in the South Whidbey Women in Business Section this year I'm writing my own article. And it's about this woman in business. Island Angel Chocolates started almost seven years ago in my kitchen. Never in my wildest dreams did I plan on it. I really don't think it could have been planned it but this is exactly how it happened.....

My son Phillip was working at The Langley Village Bakery back when it was owned by Tom and Maria. And Tony, my hubby and I were just having a casual conversation about chocolate. I grew up in Dayton, Ohio and the chocolate that I grew up on is called Esther Price. Each holiday my mom and dad got me a special treat from Esther Price. I loved chocolate then and still do today. And somehow from this casual conversation Phillip thought I wanted to make truffles for the bakery. Jeez! How did he come up with that idea? He was so excited and I just stood there like a deer in headlights. And then I told him that I didn't even know how to spell truffle and I certainly didn't know how to make one. However....

When opportunity knocks for goodness sake OPEN THE DOOR! And so I did....

Tony started surfing the Internet and he found a chocolate supplier in Seattle. And on one quiet afternoon we drove to meet our supplier and pick up our very first chocolate order. I still didn't really know anything about making truffles but the supplier assured me. "It's simple" he said. "It's just one part cream and one part chocolate". Well, it sure sounded simple.

So one weekend while Tony was away at a conference I spent three whole days making truffles for the bakery. There were dark truffles, and almond truffles, and orange truffles. Did I say it took me three whole days? And did I say that I only make 149 truffles? Well, it doesn't take a math whiz to figure out that it would be nearly impossible to make any money on these truffles. However, I proudly delivered them to the bakery. They were excited to have them and I was excited to deliver them. And so Island Angel Chocolates was born.

There's alot more to this story of course but I'll leave it for another time. The moral is when opportunity knocks, open the door and walk into the room. If you like it, stay awhile. If you don't, don't the let the door kick you on the way out.

This woman is in business because she likes making people happy and she likes encouraging people and helping people to realize their own dreams. What is life anyway if it's not to create the dreams that God has placed in our hearts even if it comes to us as a surprise?

Raspberry Dessert Truffle

2008-10-22T17:47:00.000-07:00

Ingredients:

16 oz - 74% Dark Chocolate
12 oz - Heavy Whipping Cream
3 oz - Raspberry Dessert Paste
(or Raspberry Jam)

Cook heavy whipping cream to boiling.

Pour boiling cream over top of the 74% dark chocolate and the Raspberry Dessert Paste.

Allow mixture to sit for 30 seconds and then hand whip to emulsify.

Pour into bowl and cover and allow to set overnight.

After the ganache has hardened, use a scoop to make ganache balls.

Dip in chocolate or roll in cocoa powder to finish.

The truffles above were create using a half sphere flexipan mold. When using a flexipan mold, the mold must be sprayed with cocoa butter prior to pouring the ganache in it so that the truffle is easily removed after setting up. Once the truffle is set up and removed it is dipped into chocolate and decorated by piping chocolate on the top.

The shelf life of this truffle is five to seven days. For a longer shelf life, add inverted sugar in the amount of 2 oz.. It can be corn syrup, honey or other liquid sugar. The corn syrup will smooth out the truffle without changing the truffle flavor. Whereas the honey will sweeten the truffle.

Halloween Sugar Cookies

2008-10-15T16:01:00.000-07:00

Ingredients:

2 cups butter softened
1 1/3 cup sugar
2 eggs beaten
5 cups flour sifted
1 tsp salt
2 tsp vanilla extract

Put the butter and the sugar in a large bowl and cream them together with a hand mixer. In a small bowl beat the eggs with a wire whisk then pour them in with the sugar and the butter. Mix in the eggs. Sift the flour into the bowl and mix it all together with the hand mixer. Then with your hands make the mix into a big ball and place covered in the refrigerator.

After at least three hours remove from refrigerator and soften with your hands and roll out on a floured table using a rolling pin. Roll to about 1/4" thick.

Use a cookie cutter to cut out your cookies and place on greased cookie sheet. Bake the cookies at 350 degrees for about 10 minutes or until golden brown on the edges. Let them cook and then decorate with your favorite icing.

It's Time For Fudge

2008-10-15T15:52:00.000-07:00

Fudge is made like fondant. It's some really great sweet ingredients cooked to a soft ball and then cooled to about 110 degrees and then whipped like crazy! This can be a real stress reliever. So when you're life is playing an F# instead of that beautiful C you're used to, make a batch of fudge. It's really easy.

Chocolate Fudge

6 cups sugar
2 cups heavy cream
1 cup corn syrup
3 cups bittersweet chocolate chips
1/4 lb butter salted

In a 4 quart sauce pan, place the sugar, corn syrup, and heavy cream all together. Cooking on medium heat, and stirring continuously cook the mixture until soft ball stage otherwise known as 240 degrees. Once it's 240 degrees remove from the heat, and add the chocolate and the butter. Wait fifteen minutes. DO NOT STIR. Once the fifteen minutes are up, whip that batch like crazy until it's has a dull sheen to it. At this point, you can add nuts if you like and then pour into a square baking pan to set.

You should feel lots better after expending all that energy whipping the heck out of that fudge and then you should feel even better once you get to eat it after it's set.

It's Time for Hot Chocolate

2008-09-14T08:21:00.000-07:00

Whether you come into our cafe for some hot chocolate or decide to enjoy it's simple pleasure at home, it's the time to start thinking about how to warm yourself as the weather turns colder.

At our cafe in Langley you can indulge in our Truffle Shots. They are thick and rich and delivered sweetly in a rich dark chocolate, a smooth milk chocolate, or a sweeter white chocolate. Close your eyes and dream of the wonderfully smooth taste on your tongue. It takes you away and relaxes creating the ultimate chocolate dream. There's lots of choices at the chocolate bar so you can have your Truffle Shot with fruit or with spice or purely chocolate. Are you adventurous? How you drink your chocolate may unveil your authentic self to the world.

Or maybe you'd prefer to indulge at home. That's easy too... Come and get our Truffle Shot Mix and take it with you to fully enjoy in the privacy of your own home. Here's a recipe for you to try:

Chocolate Brandy Boost

5 1/2 cups cream
1 cinnamon stick
Orange Zest from 1 orange
1/2 cup light brown sugar
8 ounces Dark Truffle Shot mix
1/2 cup Brandy

Combine cream, cinnamon stick, orange zest and brown sugar in large saucepan. Stirring constantly warm the mixture over medium heat until bubbles start to form around the edges of the saucepan. It's important to keep the mixture just under a boil so it won't scorch. Turn off the heat and use a small ladle to place just enough of the cream mixture over the Truffle Shot Mix stirring it to make a roux. This will melt the chocolate into a smooth and creamy mass. Strain the remaining cream mixture into the roux until it's the consistency that you most enjoy. Pour into warm mugs. Top with some whipped cream. Shake a little cinnamon on the top and drink slowly to savor.

This does sound abolutely scrumptious doesn't it? It's an adults only hot chocolate but if you use your imagination and substitute the Brandy for some other wonderful non-alchoholic flavor just think of what could happen. A recipe is really only as good as the creativity of the cook preparing it. Experiment and experience!

The Chocolate Meditation CD

2008-08-20T21:56:00.000-07:00

Now in the shop is the Chocolate Meditation CD from True Divine Nature. I am a seeker. From the time that I was really little I knew that I would always be seeking and searching and learning. One of the disciplines that has come from all this seeking is meditation. Meditation is really just quieting yourself to God--the God within and the God without. It's a time to listen, to think, to plan, to pray, to breath, and to just be. It's the moment you decide to become one with everything and everyone around you. It's necessary for me. It has to be. It's who I am.

The Chocolate Meditation is a guided meditation. It takes us through the meditative process and helps us to let go and let God. It is a sweet life and this CD helps us to realize that it is.