My friend, Tawnya, from http://stylishgiving.com/ gave us a nice write up the other day, RIGHT HERE:
http://www.stylishgiving.com/2010/01/just-in-time-for-valentines-dayderry.html#comments
Saturday, January 23, 2010
Friday, January 22, 2010
HANDMADEINPA.COM
I want to send a shout out to my friend Nick, at http://HandmadeinPA.com for running the chocolate giveaway the last couple of weeks. He runs a first rate website that supports Artisans of all kinds, and people that hand-craft all kinds of products, and the arts, so HUGE thanks to him. Please check out his website, and also, check out the contest he ran for us there, at this link:
http://www.handmadeinpa.net/2010/01/artisan-chocolate-giveaway/
http://www.handmadeinpa.net/2010/01/artisan-chocolate-giveaway/
RECENT REVIEWS
Friday, January 8, 2010
A HUGE THANK YOU TO MY FRIEND LYNN, AND HER HUSBAND FROM CHOCOLATEGRAIL FOR THEIR KIND WORDS AND ENCOURAGEMENT!
FROM: http://chocolategrail.com/
derry church artisan chocolates
Sampling a collection of Chef Eric Cayton stunning creations posed a tantalizing chocollectual dilemma: is chocolate greatness achieved by height of taste, balance of flavor, or richness of texture?Rome, a cappuccino and milk chocolate truffle, started the discussion. Initially, savor the rich espresso flavor—Ah, TASTE! Then, subtly, the creamy white chocolate mousse cap adds depth and BALANCE, and you pause, enjoying—you guessed it—a combination of superb TEXTURES which suspend the experience in your mouth. And so it is with each Derry Church Artisan Chocolate.But Cayton is clearly not afraid to take chances! Take for example the Palermo truffle, which features lemon juice, Italian Limoncello liqueur, bittersweet chocolate and white chocolate ganache, topped with thin roasted almonds. Can you imagine? It’s marvelous! And sure to extend your flavor universe.We also thoroughly enjoyed Cairo, the result of smooth medjool date paste meeting aged balsamic vinegar reduction in a bittersweet chocolate ganache. This is not your standard truffle. Rather, it is a delicacy which makes one wonder what they just experienced. Was that for real? Did I just taste dates and vinegar and chocolate and love it? I did!And then there are also the (almost) traditional chocolates. Caramel lovers will swoon over the Derry Church as we did. London presents crisp butter toffee underneath a crust of roasted and crushed almonds. Dublin mixes Bailey’s Irish Crème, Arabica coffee, and milk chocolate ganache. Each of these borders on mainstream, but somehow accomplishes just that much more than you expect. Why? We suspect it’s because Chef Cayton gets it. Taste, balance, and texture!We end our journey with a few of the most creative and provocative chocolates you will find anywhere. New Orleans will captivate, as it offers Bananas Foster ganache (fresh banana puree, brown sugar rum sauce, a splash of cinnamon) with two chocolates. Forget about it! This is greatness! San Francisco proves that Mother Nature can participate in the Derry Church adventure very well, thank you: think Northern California Black Mission figs, organic molasses, roasted walnuts, bittersweet chocolate and bittersweet chocolate ganache topped with sugar crystals. And Savannah may have won our Blue Ribbon, combining peach jam in white chocolate ganache inside a bittersweet cup, topped with toasted oat/brown sugar, cinnamon crisp, and a drizzle of white chocolate.After tasting so many of these chocolates, it did not surprise that Mr. Cayton has chosen only the finest ingredients, sourced from around the world, and fresh local butter and cream, for his creations. What did surprise was how marvelously each works together, without a hint of gratuitousness or pretense. The result is some of the most distinctive chocolate treats that we know of, which we intend to enjoy often! And who knows? Maybe help us understand if we’re drawn to Derry Church Artisan Chocolates mostly because of their taste, balance, or texture.
Labels: Chef Eric Cayton, Derry Church Artisan Chocolates
posted by Jeff Franklin at 8:08 PM
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Post a Comment
A HUGE THANK YOU TO MY FRIEND LYNN, AND HER HUSBAND FROM CHOCOLATEGRAIL FOR THEIR KIND WORDS AND ENCOURAGEMENT!
FROM: http://chocolategrail.com/
derry church artisan chocolates
Sampling a collection of Chef Eric Cayton stunning creations posed a tantalizing chocollectual dilemma: is chocolate greatness achieved by height of taste, balance of flavor, or richness of texture?Rome, a cappuccino and milk chocolate truffle, started the discussion. Initially, savor the rich espresso flavor—Ah, TASTE! Then, subtly, the creamy white chocolate mousse cap adds depth and BALANCE, and you pause, enjoying—you guessed it—a combination of superb TEXTURES which suspend the experience in your mouth. And so it is with each Derry Church Artisan Chocolate.But Cayton is clearly not afraid to take chances! Take for example the Palermo truffle, which features lemon juice, Italian Limoncello liqueur, bittersweet chocolate and white chocolate ganache, topped with thin roasted almonds. Can you imagine? It’s marvelous! And sure to extend your flavor universe.We also thoroughly enjoyed Cairo, the result of smooth medjool date paste meeting aged balsamic vinegar reduction in a bittersweet chocolate ganache. This is not your standard truffle. Rather, it is a delicacy which makes one wonder what they just experienced. Was that for real? Did I just taste dates and vinegar and chocolate and love it? I did!And then there are also the (almost) traditional chocolates. Caramel lovers will swoon over the Derry Church as we did. London presents crisp butter toffee underneath a crust of roasted and crushed almonds. Dublin mixes Bailey’s Irish Crème, Arabica coffee, and milk chocolate ganache. Each of these borders on mainstream, but somehow accomplishes just that much more than you expect. Why? We suspect it’s because Chef Cayton gets it. Taste, balance, and texture!We end our journey with a few of the most creative and provocative chocolates you will find anywhere. New Orleans will captivate, as it offers Bananas Foster ganache (fresh banana puree, brown sugar rum sauce, a splash of cinnamon) with two chocolates. Forget about it! This is greatness! San Francisco proves that Mother Nature can participate in the Derry Church adventure very well, thank you: think Northern California Black Mission figs, organic molasses, roasted walnuts, bittersweet chocolate and bittersweet chocolate ganache topped with sugar crystals. And Savannah may have won our Blue Ribbon, combining peach jam in white chocolate ganache inside a bittersweet cup, topped with toasted oat/brown sugar, cinnamon crisp, and a drizzle of white chocolate.After tasting so many of these chocolates, it did not surprise that Mr. Cayton has chosen only the finest ingredients, sourced from around the world, and fresh local butter and cream, for his creations. What did surprise was how marvelously each works together, without a hint of gratuitousness or pretense. The result is some of the most distinctive chocolate treats that we know of, which we intend to enjoy often! And who knows? Maybe help us understand if we’re drawn to Derry Church Artisan Chocolates mostly because of their taste, balance, or texture.
Labels: Chef Eric Cayton, Derry Church Artisan Chocolates
posted by Jeff Franklin at 8:08 PM
0 Comments:
Post a Comment
RECENT REVIEWS
FROM: http://ChocolateRatings.Wordpress.com
Derry Church Artisan Chocolates
January 11, 2010
John Keats was right when he said, “A thing of beauty is a joy forever.” Chocolate, with its ephemeral nature, won’t be around forever; but, once tasted, fabulous wares will inform all future chocolate experiences.
As a reviewer I naturally gravitate towards the best quality product; but, aesthetics also play a part. Beauty is not just limited to the visual, it’s visceral, even karmic. Perhaps, the packaging is artistic, or the farmers are treated with generosity and kindness. Maybe it’s the lack of pesticides, original flavor combinations, chocolate artistry and design, or an unusual mission; all grab my attention. Sometimes, it’s a minimalist concept, like the two plain black boxes from chef Eric Cayton at Derry Church Artisan Chocolates.
My absolute favorite bonbon in this collection, of the eleven I sampled (there are 26 in the range) was the Palermo. The experience made me think I was a synesthete (someone whose senses are intertwined in unusual ways, so they can taste a sound, or see a smell), since the lemon flavor was so primal I almost thought I could taste “yellow.” An homage to lemon, countered with bittersweet chocolate and the crunch of roasted sliced almonds.
Cairo, a triangle of Medjool date paste, aged balsamic reduction, in a bittersweet ganache was also unusually good and unique. The mini disc of jaggery, an Indian sweetener of less-processed sugar that tastes like brown sugar and molasses, added textural interest.
New Orleans was a darkly enrobed Bananas Foster milk chocolate ganache with cinnamon, rum, and bananas. This was sublimely well-balanced, no mean feat, since banana can easily overpower anything it’s paired with.
Rome, a cappuccino milk chocolate ganache in a dark shell, topped with white chocolate mousse and dusted with cocoa was uncontrollably delicious. The mix of flavors and textures made each bite compelling, like a visit to a new country.
Savannah, an elegant rendition of peach crisp piped into a dark chocolate cup, is topped with a bit of cinnamon streusel and drizzled with white chocolate. Unusual, fun, and quite pretty.
San Francisco is a dark square with a puree of organic Black Mission figs, molasses, and roasted walnuts in bittersweet ganache, dusted with demerara sugar crystals. This combination was dense and incredible satisfying.
There are also toffees and caramels of excellent quality, as well as a white chocolate ganache with chipotle peppers that packed some heat.
If it were me, I would stick with anything Chef Eric enrobes in dark chocolate. The shells are all thin, but not so thin you need a micrometer to measure them. Their lovely temper and crisp texture complement every creative interior just beautifully.
Derry Church uses organic cream, butter, and fruit purees. You can taste the way each chocolate is lovingly handmade.
Luckily, we humans have the ability to re-savor things through memory. I will definitely return to that uber lemon ganache with bittersweet chocolate and sliced roasted almonds as the apotheosis of tanginess, depth, and texture. As the Eurythmics used to sing: “Sweet Dreams Are Made of This.”
Derry Church Artisan Chocolates
January 11, 2010
John Keats was right when he said, “A thing of beauty is a joy forever.” Chocolate, with its ephemeral nature, won’t be around forever; but, once tasted, fabulous wares will inform all future chocolate experiences.
As a reviewer I naturally gravitate towards the best quality product; but, aesthetics also play a part. Beauty is not just limited to the visual, it’s visceral, even karmic. Perhaps, the packaging is artistic, or the farmers are treated with generosity and kindness. Maybe it’s the lack of pesticides, original flavor combinations, chocolate artistry and design, or an unusual mission; all grab my attention. Sometimes, it’s a minimalist concept, like the two plain black boxes from chef Eric Cayton at Derry Church Artisan Chocolates.
My absolute favorite bonbon in this collection, of the eleven I sampled (there are 26 in the range) was the Palermo. The experience made me think I was a synesthete (someone whose senses are intertwined in unusual ways, so they can taste a sound, or see a smell), since the lemon flavor was so primal I almost thought I could taste “yellow.” An homage to lemon, countered with bittersweet chocolate and the crunch of roasted sliced almonds.
Cairo, a triangle of Medjool date paste, aged balsamic reduction, in a bittersweet ganache was also unusually good and unique. The mini disc of jaggery, an Indian sweetener of less-processed sugar that tastes like brown sugar and molasses, added textural interest.
New Orleans was a darkly enrobed Bananas Foster milk chocolate ganache with cinnamon, rum, and bananas. This was sublimely well-balanced, no mean feat, since banana can easily overpower anything it’s paired with.
Rome, a cappuccino milk chocolate ganache in a dark shell, topped with white chocolate mousse and dusted with cocoa was uncontrollably delicious. The mix of flavors and textures made each bite compelling, like a visit to a new country.
Savannah, an elegant rendition of peach crisp piped into a dark chocolate cup, is topped with a bit of cinnamon streusel and drizzled with white chocolate. Unusual, fun, and quite pretty.
San Francisco is a dark square with a puree of organic Black Mission figs, molasses, and roasted walnuts in bittersweet ganache, dusted with demerara sugar crystals. This combination was dense and incredible satisfying.
There are also toffees and caramels of excellent quality, as well as a white chocolate ganache with chipotle peppers that packed some heat.
If it were me, I would stick with anything Chef Eric enrobes in dark chocolate. The shells are all thin, but not so thin you need a micrometer to measure them. Their lovely temper and crisp texture complement every creative interior just beautifully.
Derry Church uses organic cream, butter, and fruit purees. You can taste the way each chocolate is lovingly handmade.
Luckily, we humans have the ability to re-savor things through memory. I will definitely return to that uber lemon ganache with bittersweet chocolate and sliced roasted almonds as the apotheosis of tanginess, depth, and texture. As the Eurythmics used to sing: “Sweet Dreams Are Made of This.”
Thursday, December 24, 2009
Thursday, December 10, 2009
MY INTERVIEW WITH A.J. RATHBUN FROM AMAZON.COM
Just dropping in to let everyone know about my new Amazon.com interview with A.J. Rathbun. A.J. Rathbun is a Nationally known author, with several award-winning books published on cocktails, wines, spirits & liqueurs. He was kind enough to send me a copy of his superb new book, Dark Spirits, which I need to get some time to read...so far, from paging through it, I can tell you it looks like a lively read, and it has some absolutely stunning photography! You can find more information on A.J. at his website here: http://AJrathbun.com He is also a professional Blogger with Amazon.com's culinary website, http://Aldenteblog.com I approached A.J Rathbun about a week or so ago with the idea of doing a story on combining alcoholic beverages with chocolates, so we ended up doing an interview, at this link: http://www.aldenteblog.com/2009/12/talking-artisan-chocolates-with-master-chocolatier-eric-cayton.html
Monday, November 30, 2009
DERRY CHURCH ARTISAN CHOCOLATES: NATIONAL REVIEWS
Hi all,
I just wanted to personally thank the generous and thoughtful National Review sites out there that have reviewed our products over the past month or two. I have taken alot of their comments under consideration, and I've decided to post these product review links here.
Please note, that in ALL cases, I SOLICITED THEM for their comments, and they were kind enough to participate, so for that, I am grateful.
DERRY CHURCH ARTISAN CHOCOLATES: NATIONAL REVIEWS
1) http://www.chocablog.com/reviews/derry-church-artisan-chocolates/
2) http://zomgcandy.com/2009/11/16/derry-church-artisan-chocolate-part-i/
3) http://zomgcandy.com/2009/11/18/derry-church-artisan-chocolates-part-ii/
4) http://candyaddict.com/blog/2009/11/23/candy-review-derry-church-artisan-chocolates/
5) http://www.boogaj.com/chocolate_blog/2009/11/derry-church-artisan-chocolates.html
Please check out these wonderful review sites, and sign up with them to view some highly entertaining and interesting content!
I just wanted to personally thank the generous and thoughtful National Review sites out there that have reviewed our products over the past month or two. I have taken alot of their comments under consideration, and I've decided to post these product review links here.
Please note, that in ALL cases, I SOLICITED THEM for their comments, and they were kind enough to participate, so for that, I am grateful.
DERRY CHURCH ARTISAN CHOCOLATES: NATIONAL REVIEWS
1) http://www.chocablog.com/reviews/derry-church-artisan-chocolates/
2) http://zomgcandy.com/2009/11/16/derry-church-artisan-chocolate-part-i/
3) http://zomgcandy.com/2009/11/18/derry-church-artisan-chocolates-part-ii/
4) http://candyaddict.com/blog/2009/11/23/candy-review-derry-church-artisan-chocolates/
5) http://www.boogaj.com/chocolate_blog/2009/11/derry-church-artisan-chocolates.html
Please check out these wonderful review sites, and sign up with them to view some highly entertaining and interesting content!
A COUPLE PHOTOS OF SOME SERIOUS CHOCOLATE MAKING!
Got a little dirty and messy!!! I call this, "fun with chocolate"!
Wednesday, November 4, 2009
A QUOTE TO GIVE YOU STRENGTH WHEN YOU ARE FEELING WEAK
Nothing in the world can take the place of Persistence. Talent will not; nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination alone are omnipotent. The slogan 'Press On' has solved and always will solve the problems of the human race.
Calvin Coolidge 30th president of US (1872 - 1933)
Calvin Coolidge 30th president of US (1872 - 1933)
Tuesday, October 27, 2009
DERRY CHURCH ARTISAN CHOCOLATES NOW AVAILABLE ON CHOCOLATE.COM!!!
Derry Church Artisan Chocolates are now available on Foodoro.com, and Chocolate.com!!!
Just letting everyone know, so please go out and support our affiliates!!!
Just letting everyone know, so please go out and support our affiliates!!!
Friday, October 23, 2009
Saturday, October 17, 2009
YAY I GOT PUBLISHED ON EZINE!!!
I'm so excited I just got the first installment of an article series I'm writing on chocolates & spices published!!! Check it out!!!!
I will admit, that once in awhile I love to just sit down with a bag of bland, mass produced chocolate drops, or bars, and zone out on some comforting old book or TV program, but this article is about how spices can help you to stop having a boring chocolate fix! For those of you that don't already know this, chocolate is plant-derived from the pods of the cacao tree. In it's most basic, unadulterated form, chocolate, without any sugar or additives, is quite bitter and has a decidedly "spicy" flavor. If you don't believe me, just go put a spoonful of baking cocoa in your mouth! So it only stands to reason, that many other plant-derived spices, and even some herbs pair quite well with chocolate.
This specific article will deal with the spice, allspice, and I will touch on some different aspects of allspice, including it's flavor profile, and how it pairs with different chocolates, as well as the history and origin of this spice. Many people think that Allspice is a combination of several different spices, but this is not the case. Allspice is actually derived from the unripe berry of a tree native to Central America. It's flavor profile is sometimes described as a combination of cinnamon, nutmeg, and clove. It has a very pronounced, distinctive and complex aroma that pairs especially well with bittersweet chocolate. Because the flavor notes of allspice are so bold, it needs to be paired with an equally distinctive, spicy chocolate for this combination to be fully appreciated.
If you attempt to create this sophisticated flavor pairing, always remember that, as is the case with most spices, the whole seeds, or pods, or berries, will always be far more potent, and will yield a far better result, with a richer, deeper, more sustained flavor, than the ground stuff you get at the grocery store can ever yield.
http://DerryChurchArtisanChocolates.com
Article Source: http://EzineArticles.com/?expert=Eric_Cayton
I will admit, that once in awhile I love to just sit down with a bag of bland, mass produced chocolate drops, or bars, and zone out on some comforting old book or TV program, but this article is about how spices can help you to stop having a boring chocolate fix! For those of you that don't already know this, chocolate is plant-derived from the pods of the cacao tree. In it's most basic, unadulterated form, chocolate, without any sugar or additives, is quite bitter and has a decidedly "spicy" flavor. If you don't believe me, just go put a spoonful of baking cocoa in your mouth! So it only stands to reason, that many other plant-derived spices, and even some herbs pair quite well with chocolate.
This specific article will deal with the spice, allspice, and I will touch on some different aspects of allspice, including it's flavor profile, and how it pairs with different chocolates, as well as the history and origin of this spice. Many people think that Allspice is a combination of several different spices, but this is not the case. Allspice is actually derived from the unripe berry of a tree native to Central America. It's flavor profile is sometimes described as a combination of cinnamon, nutmeg, and clove. It has a very pronounced, distinctive and complex aroma that pairs especially well with bittersweet chocolate. Because the flavor notes of allspice are so bold, it needs to be paired with an equally distinctive, spicy chocolate for this combination to be fully appreciated.
If you attempt to create this sophisticated flavor pairing, always remember that, as is the case with most spices, the whole seeds, or pods, or berries, will always be far more potent, and will yield a far better result, with a richer, deeper, more sustained flavor, than the ground stuff you get at the grocery store can ever yield.
http://DerryChurchArtisanChocolates.com
Article Source: http://EzineArticles.com/?expert=Eric_Cayton
Wednesday, October 7, 2009
CHILLY COLD BORING FALL DAY
Well I hate to post blogs when I really have nothing to say.....but it's a chilly windy Fall day in Pennsylvania, and there's not really anything going on today. This is the kind of early Fall day that I look forward to all year! It's time for hot coffee, football, cloudy windy days.......and MOST OF ALL>>>>>>>CHOCOLATE!!!!! Speaking of that......we oredered some chocolate today, and did a few other things in preparation for OPENING DAY at some point within the next 10 days or so. We are going to be selling our chocolates online, but we will also have a small display case at our production facility in the Mechanicsburg area.....we will be selling on a limited basis out of there as well, for those of you following this blog that live close by, and would like to stop out for some FREE SAMPLES! (just make sure you mention that I said FREE SAMPLES on my blog!)
.....the address is:
DERRY CHURCH ARTISAN CHOCOLATES, LLC
675 Williams Grove Road, Suite #1
Mechanicsburg, Pennsylvania 17055
717.602.8963
Well, I guess that's it for today.....I'm going to stare out my office window now for awhile at the blowing trees, and cars going by...and get another cup of coffee........
.....the address is:
DERRY CHURCH ARTISAN CHOCOLATES, LLC
675 Williams Grove Road, Suite #1
Mechanicsburg, Pennsylvania 17055
717.602.8963
Well, I guess that's it for today.....I'm going to stare out my office window now for awhile at the blowing trees, and cars going by...and get another cup of coffee........
Monday, October 5, 2009
NEW BEGINNINGS..........
Hello all you Chocophiles out there (you know who you are!) Well I'm Chef Cayton, and my Partner and I are just now finally getting ready to embark on this fascinating and crazy journey called "small business ownership"! It's been a very hectic process taking nothing more than a concept scribbled out on notebook paper, and turning it into an actual working business plan! Well, please do go and check out the new site!!!
www.DerryChurchArtisanChocolates.com
www.DerryChurchArtisanChocolates.com
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