It's Customer Appreciation Day!

Hi everyone!

Just wanted to post a little reminder that the ladies from D'Jour are here to give free massages until 11am today!

Free massages? Awesome chocolate drinks made by yours truly???
How can you possibly go wrong... :)

Tempering Chocolate Can Be Nice!

If you have ever melted chocolate and let it set up again only to find that it now has white streaks and is no longer shiny, then you need to know about tempering. There is nothing wrong with the chocolate when it gets that way or "out of temper" and it still will taste good, but the texture has changed and this can be fixed. Tempering chocolate is necessary to make the crystals align, so that you get a nice smooth shiny chocolate that is pretty with a good "snap" when broken.

The Exploratorium Magazine got together with Angela Arzave, from EOS Restaurant to make this handy guide. You may find it is something you can do with your kids as a fun scince experiment.

If you would like to make chocolate dipped strawberries or confections this guide will help you make beautiful works of art and you can pick up some great quality chocolate for baking and confections right here at Bittersweet.

This could be a great summer activity for the whole family.

Looking to learn more about chocolate?

I discovered a great Educator's Resource put out by the Field Museum in Chicago and tied to their Chocolate Exhibition. This exhibition is touring the country over several years. Some of you may have seen it when it was in the Bay Area in 2005, the next time it comes close to us is Anaheim 2011.

But, if you are looking to learn more now and can't wait until it is in your area check out their education page. There are also some great pictures and overview sections.

The Hot Chocolate Effect!

Hot chocolate science fun

Funny posting here about the so-called 'Hot Chocolate Effect'. Something for you to try at home. Who knows maybe it'll open up a whole new Chocolate Sciences division.

Thanks to Lisa at talk.dnadirect.com for the link!

Something to try at home.....

Just an idea...

In the spirit of collaboration, we got our act together to write this up for Chocolate in Context's Sugar High Friday #29: Raw Chocolate We haven't done this for a while at Bittersweet, so don't expect to find it at our wonderful stores, but feel free to play with the idea!

Gulf Coast Mocha

6T (25 grams) ground coffee
2T (15 grams) roasted chicory
1/2 Cup (80 grams) cocoa nibs
1T (8 grams) dutched cocoa powder
2T (30 grams) sweetened condensed milk
1 Cup (235 grams) boiling water
1 Cup (240 grams) steamed milk
1 French Press

--Mix all the ingredients in a small bowl
--Pour the dry ingredients into the french press and top with the sweetened condensed milk
--Add the boiling water and steamed milk, and stir briskly with a spoon until well blended
--Put the top on the press and allow the mixture to steep for 4 minutes
--Slowly depress the screen on the press until all the solids are collected at the bottom
--Serve in a cappuccino mug and top with cinnamon or whipped cream (or both!)

Bake Something New

Not only do we have baking chocolate/buttons at a very good price for very good chocolate, (what Pastry Chef's use, I should know) but you can pick up a recipe to try something new. When you come into Bittersweet Cafe to pick up baking chocolate, there is a small box sitting nearby that contains some really good recipes and we are adding more all the time.

These are recipes I have used in my professional life as a Pastry Chef and are easy and quite good. We have Chocolate Chip Cookies, Chocolate Mascarpone Mousse, Chocolate Peanut Butter Shortbread Bars, Chocolate Pots de Creme, and really good Vegan Chocolate Cake that is so moist and yummy. These are just a few of the recipes we have on hand. And I don't want to forget the Mounds Bar, which makes a Mounds Bar, exactly like the ones you buy in the store, only the chocolate is better.

So, when you are ready to try something new or just don't know what to make, come check out our recipes and baking chocolate. You won't be disappointed.

(P.S. I put in my Mom's Brownie Sheetcake that is remarkably similar to our own Cinnamon Hot Chocolate Cake. A blast from the past.)