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!
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