Feb. 14th, 2011:
My friend Danielle Kyrillos is an Editor for Daily Candy, and for Valentine's Day this year, she featured Derry Church Artisan Chocolates on a television program called Better TV, which is a nationally syndicated Women's-interest program currently showing in over 80 major US Metro markets! Here is the link to the clip, but you have to watch the whole piece, because we are featured about halfway through it:
Better TV Video Clip
Thursday, February 17, 2011
Friday, January 7, 2011
WELCOMING SENATOR PAT VANCE TO OUR PRODUCTION STUDIO THIS MONTH!!!
Pennsylvania Senator Pat Vance is coming to our production facility to shoot her monthly TV series, "The Vance Report", on Friday, January 21st.
Derry Church Artisan Chocolates would like to welcome Senator Vance, and say thank you for her support for small local businesses.
It appears that Senator Vance also is kind enough to post up the videos to her show, right on her website, and at some point in the near future, (I'm thinking sometime in February?) I would like to welcome all you Derry Church Artisan Chocolates Fans to visit her website and check out all the cool walk-thrus she does with our neighborhood business here in Cumberland and Northern York County, PA!!!
Senator Vance website link: http://www.SenatorVance.com/multimedia.htm
Derry Church Artisan Chocolates would like to welcome Senator Vance, and say thank you for her support for small local businesses.
It appears that Senator Vance also is kind enough to post up the videos to her show, right on her website, and at some point in the near future, (I'm thinking sometime in February?) I would like to welcome all you Derry Church Artisan Chocolates Fans to visit her website and check out all the cool walk-thrus she does with our neighborhood business here in Cumberland and Northern York County, PA!!!
Senator Vance website link: http://www.SenatorVance.com/multimedia.htm
Monday, December 20, 2010
HAPPY HOLIDAYS
WISHING ALL YOU DERRY CHURCH ARTISAN CHOCOLATE FANS A VERY MERRY X-MAS, AND A HAPPY NEW YEAR!!
Wednesday, October 27, 2010
DERRY CHURCH ARTISAN CHOCOLATES FEATURED IN THE NEW YORK TIMES !!!
My friend and New York Times Reporter, Julia Moskin, posted this in the New York Times Diner's Journal on Tuesday, October 26, 2010:
(please note: you'll need to scroll down about 1/3 of the way down the page to find us)
http://dinersjournal.blogs.nytimes.com/2010/10/26/what-were-reading-44/
(please note: you'll need to scroll down about 1/3 of the way down the page to find us)
http://dinersjournal.blogs.nytimes.com/2010/10/26/what-were-reading-44/
Wednesday, September 29, 2010
DERRY CHURCH ARTISAN CHOCOLATES ~ TOTAL WEBSITE OVERHAUL:
http://DerryChurchArtisanChocolates.com is now totally overhauled and re-written!!! It's better organized, and more functional, and easier to navigate...we also have some VERY EXTREMELY COOL new products, so please check us out!!!
DERRY CHURCH ARTISAN CHOCOLATES TO BE FEATURED ON THE PRICE IS RIGHT!!!
Derry Church Artisan Chocolates will be featured on The Price Is Right, with Drew Carey, on October 21st, 2010!!! The information we have received from the Producers, is that we will be part of the 6th bidding contest, out of 6 total bids...so apparently it will be late in the show...but hey...better late than never!
Monday, August 9, 2010
NEW ARTICLE ON US FROM ROSE LEVY BERANBAUM!
For those of you who may not know of Rose Levy Beranbaum, I'm quite sure you will remember her landmark 1989 book, THE CAKE BIBLE, as well as her more recent, A PASSION FOR CHOCOLATE, and many other prestigious and award-winning cookbooks. Rose is an internationally recognized expert on the subject of baking and chocolate, and is doubtless one of the most influential Pastry Chefs of our time.
Recently I made the attempt to strike up a conversation with Rose, and I contacted her via email from her website: http://realbakingwithrose.com/ and I was surprised and delighted to hear back from her! I found her to be quite a pleasant, and approachable and generous Lady, and she was kind enough to accept my offer to send her samples of our chocolates, as I was quite keen on reading her appraisal of my work. Following is the link to the article which she has posted to her website:
http://www.realbakingwithrose.com/2010/08/chocolate_derry_church_heaven.html
Recently I made the attempt to strike up a conversation with Rose, and I contacted her via email from her website: http://realbakingwithrose.com/ and I was surprised and delighted to hear back from her! I found her to be quite a pleasant, and approachable and generous Lady, and she was kind enough to accept my offer to send her samples of our chocolates, as I was quite keen on reading her appraisal of my work. Following is the link to the article which she has posted to her website:
http://www.realbakingwithrose.com/2010/08/chocolate_derry_church_heaven.html
Saturday, June 26, 2010
Friday, May 28, 2010
COCAINE TRUFFLES....NOW THERE'S AN IDEA!!!
YOU HAVE GOT TO READ THIS ARTICLE I JUST FOUND ON CBS NEWS!!! TOO FUNNY!!!
THIS ARTICLE WAS ORIGINALLY POSTED ON CBSNEWS.COM ON MAY 24, 2010.
Posted by Caroline Black 1 comments
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Sweets seized by U.S. Customs and Border Protection. (CBP) NEW YORK (CBS) A Connecticut man re-entering the U.S. on a flight from Medellin, Columbia is in a whole lot of trouble for his truffles, which authorities say were chock full of cocaine -- street value, $500,000.
Is he part of the Medellin chocolate cartel?
A news release from U.S. Customs and Border Protection says Robert Lopera was arrested May 11 at New York's JFK Airport for attempting to smuggle 15 pounds of cocaine, some of which was hidden in knock-off Ferrero Rocher chocolate balls, and the rest in pistachio shells.
Lopera couldn't get this seemingly nutty scheme past federal agents, who had selected him for a closer inspection. He handed over two bags to the agents who noticed "the chocolates and pistachios were unusually heavy."
Authorities say a closer look revealed it was all that cocaine that was weighing down the snacks.
Lopera, who is reportedly unemployed, managed to pay cash for a one-was ticket from Medellin to New York.
Officials say he awaits federal prosecution and could face significant jail time if found guilty.
Tags: cocaine inside pistachio shells , ferrero rocher , crimesider , jfk airport , cbp seizes $500 , robert lopera , jfk airport cocaine seizure , medellin colombia , 000 of cocaine , cocaine inside chocolates , jamaica new york , cocaine disguised as chocolate
Topics: Daily Blotter
What's Your Take? ShockingInfuriatingSatisfyingRidiculous
original link: http://www.cbsnews.com/8301-504083_162-20005621-504083.html
Thursday, April 22, 2010
Thursday, March 4, 2010
NEW ARTICLE ON US FROM COOLHUNTING.COM
Hello Everyone, I got a nice article posted yesterday from CoolHunting.com. This article has alot of very high resolution photography.....check out their super-cool website! (you'll have to scroll down the food & drink section to find us)
http://coolhunting.com/food-drink/
http://coolhunting.com/food-drink/
Saturday, February 27, 2010
NEW POST ABOUT US FROM TISH BOYLE!!!
My friend Tish Boyle, from Dessert Professional Magazine was kind enough to post us up on her blog! THANK YOU SOOOO MUCH TISH, THIS IS SO COOL, AND I CAN'T WAIT UNTIL OUR ARTICLE COMES OUT IN JUNE!!!
EXCERPT FROM ~ http://TishBoyle.blogspot.com
~AS FOLLOWS:
Hershey, Pennsylvania, a.k.a. Chocolatetown, U.S.A., has long been known as the epicenter of American chocolate. But it wasn’t always known as Hershey. Originally named Derry Church, it was the birthplace of Milton Hershey, who launched his chocolate company there at the beginning of the 20th century. They changed the name of the town to Hershey in 1906, a testament to Milton Hershey’s prominence and success as a businessman and benefactor.
Derry Church Artisan Chocolates was founded over 100 years later by another Hershey, PA native, chocolatier Eric Cayton, who named his company to honor the original Derry Church settlement. When he was a teenager, Cayton’s family had a reversal of fortune, and lost everything, including the family home. Cayton ended up living on the streets for two years, “hitchhiking, taking the bus, sleeping on rail cars, in camp grounds, and the couches of strangers, up and down the East Coast from New York City to Key West, FL.” He ultimately returned to his hometown and worked in various restaurant jobs, eventually opening up his own catering business in 1996. But Milton Hershey’s influence on Cayton remained a strong one, and he continued to nurture a passion for chocolate. Cayton eventually turned his passion into a business, opening Derry Church Artisan Chocolates early last year. Made with locally-sourced, organic Pennsylvania creams and butters, the handmade chocolates are all named for towns and cities. Classic flavors include Derry Church (soft caramel in milk chocolate); Milan (hazelnut liqueur flavored milk chocolate ganache in a dark chocolate cup) and Paris (strawberry jam and white chocolate buttercream in a bittersweet chocolate shell). Exotic flavors include Berlin (dark beer in a milk chocolate ganache); Kandahar (pomegranate molasses in a white chocolate ganache); and Oaxaca (chipotle peppers in white chocolate ganache). These chocolates are certainly in a different league than the ones Hershey’s produces. In the interest of full disclosure, I must reveal that Eric Cayton sent me an assortment of his chocolates, and I enjoyed them thoroughly. They are pretty, but not self-consiously so. I would describe them as honest. No elaborate transfer sheet or colored cocoa butter designs—the emphasis here is on flavor, and Eric Cayton’s passion for chocolate comes through in every bite of his finely crafted line of artisan chocolates. www.derrychurchartisanchocolates.com.
Posted by Tish Boyle at 4:47 PM
Labels: Derry Church Artisan Chocolates, Hershey PA
EXCERPT FROM ~ http://TishBoyle.blogspot.com
~AS FOLLOWS:
Hershey, Pennsylvania, a.k.a. Chocolatetown, U.S.A., has long been known as the epicenter of American chocolate. But it wasn’t always known as Hershey. Originally named Derry Church, it was the birthplace of Milton Hershey, who launched his chocolate company there at the beginning of the 20th century. They changed the name of the town to Hershey in 1906, a testament to Milton Hershey’s prominence and success as a businessman and benefactor.
Derry Church Artisan Chocolates was founded over 100 years later by another Hershey, PA native, chocolatier Eric Cayton, who named his company to honor the original Derry Church settlement. When he was a teenager, Cayton’s family had a reversal of fortune, and lost everything, including the family home. Cayton ended up living on the streets for two years, “hitchhiking, taking the bus, sleeping on rail cars, in camp grounds, and the couches of strangers, up and down the East Coast from New York City to Key West, FL.” He ultimately returned to his hometown and worked in various restaurant jobs, eventually opening up his own catering business in 1996. But Milton Hershey’s influence on Cayton remained a strong one, and he continued to nurture a passion for chocolate. Cayton eventually turned his passion into a business, opening Derry Church Artisan Chocolates early last year. Made with locally-sourced, organic Pennsylvania creams and butters, the handmade chocolates are all named for towns and cities. Classic flavors include Derry Church (soft caramel in milk chocolate); Milan (hazelnut liqueur flavored milk chocolate ganache in a dark chocolate cup) and Paris (strawberry jam and white chocolate buttercream in a bittersweet chocolate shell). Exotic flavors include Berlin (dark beer in a milk chocolate ganache); Kandahar (pomegranate molasses in a white chocolate ganache); and Oaxaca (chipotle peppers in white chocolate ganache). These chocolates are certainly in a different league than the ones Hershey’s produces. In the interest of full disclosure, I must reveal that Eric Cayton sent me an assortment of his chocolates, and I enjoyed them thoroughly. They are pretty, but not self-consiously so. I would describe them as honest. No elaborate transfer sheet or colored cocoa butter designs—the emphasis here is on flavor, and Eric Cayton’s passion for chocolate comes through in every bite of his finely crafted line of artisan chocolates. www.derrychurchartisanchocolates.com.
Posted by Tish Boyle at 4:47 PM
Labels: Derry Church Artisan Chocolates, Hershey PA
Monday, February 15, 2010
CANDYINDUSTRY.COM INTERVIEW
CANDYINDUSTRY.COM (just click on title link above for the story, or read below)
Chocolate Heritage Evolves into Artisanry
February 11, 2010
Given that Eric Cayton grew up in Hershey, Pa., it’s not surprising that he was always interested in working with chocolate. Even as a small child, he remembers playing and experimenting with chocolate bars in his grandmother’s kitchen.
On his 15th birthday, Cayton started his first job, working for the Hershey Park Foods Dept. at a chocolate sundae concession stand, creating “walk-away sundaes.”
Eventually, Cayton worked his way up through the culinary ranks … from fast food to line cook, from sous chef to finally working as an executive chef and pastry chef at restaurants, hotels, country clubs and even a retirement community up and down the East Coast.“By the time I had settled back down in the Central Pennsylvania area in the early ‘90s, my childhood connection with chocolate had turned into a full-blown adult obsession,” he explains.
Cayton opened his own small catering company in 1994. He then began experimenting with chocolate truffles, fudge and other candies, selling them to his upscale clients.
“The concept of my chocolates company is simple: uncompromising ingredient quality, unique flavor profiles with balanced composition and aggressive, creative, innovative marketing,” he says.
For additional information, visit www.derrychurchartisanchocolates.com.
What did you think you would be when you grew up?
I always knew, even from a very young age, that I eventually wanted to work with chocolate. I was always fascinated with the life and times of Milton Hershey and the wonderful chocolate company that he built with his own hard work and perseverance.
Name one or some of your favorite movies.
It would have to be Pink Floyd’s “The Wall.”
Describe your perfect dream vacation.
One thing I really, really want to do someday soon is travel to France to tour some of the great French chocolatiers.
What book are you currently reading?
Well, usually my hands have far too much chocolate on them to page through a book, but I recently received A.J. Rathbun’s new book on cocktails, called “Dark Spirits.” Excellent and lively read!
Aside from a family member, whom would you most want to be stranded with on a deserted island?
I would have to say Alton Brown and Bill Maher. I could spend days or even months talking to either of them about all sorts of interesting topics, but specifically food and politics.
What’s your pet peeve?
Probably my biggest pet peeve about human nature is greed — particularly corporate greed!
I’d give anything to meet:
I wish I would have had the opportunity to meet Milton Hershey before he died. As for someone that is still with us, I think it would be pretty cool to have lunch with Bill Clinton or Roger Waters sometime.
The best advice that I’ve gotten:
The best piece of advice I ever received came from a self-help book I read from Anthony Robbins, about 20 years ago, called “Awaken the Giant Within.” Basically, that advice was to stop letting my circumstances and personal emotions influence my decisions, and to simply decide for myself how I will react and take control of my own destiny.
What excites you most about your job?
The thing that excites me the most about running my own artisan chocolate company is how challenging it is to succeed.
Chocolate Heritage Evolves into Artisanry
February 11, 2010
Given that Eric Cayton grew up in Hershey, Pa., it’s not surprising that he was always interested in working with chocolate. Even as a small child, he remembers playing and experimenting with chocolate bars in his grandmother’s kitchen.
On his 15th birthday, Cayton started his first job, working for the Hershey Park Foods Dept. at a chocolate sundae concession stand, creating “walk-away sundaes.”
Eventually, Cayton worked his way up through the culinary ranks … from fast food to line cook, from sous chef to finally working as an executive chef and pastry chef at restaurants, hotels, country clubs and even a retirement community up and down the East Coast.“By the time I had settled back down in the Central Pennsylvania area in the early ‘90s, my childhood connection with chocolate had turned into a full-blown adult obsession,” he explains.
Cayton opened his own small catering company in 1994. He then began experimenting with chocolate truffles, fudge and other candies, selling them to his upscale clients.
“The concept of my chocolates company is simple: uncompromising ingredient quality, unique flavor profiles with balanced composition and aggressive, creative, innovative marketing,” he says.
For additional information, visit www.derrychurchartisanchocolates.com.
What did you think you would be when you grew up?
I always knew, even from a very young age, that I eventually wanted to work with chocolate. I was always fascinated with the life and times of Milton Hershey and the wonderful chocolate company that he built with his own hard work and perseverance.
Name one or some of your favorite movies.
It would have to be Pink Floyd’s “The Wall.”
Describe your perfect dream vacation.
One thing I really, really want to do someday soon is travel to France to tour some of the great French chocolatiers.
What book are you currently reading?
Well, usually my hands have far too much chocolate on them to page through a book, but I recently received A.J. Rathbun’s new book on cocktails, called “Dark Spirits.” Excellent and lively read!
Aside from a family member, whom would you most want to be stranded with on a deserted island?
I would have to say Alton Brown and Bill Maher. I could spend days or even months talking to either of them about all sorts of interesting topics, but specifically food and politics.
What’s your pet peeve?
Probably my biggest pet peeve about human nature is greed — particularly corporate greed!
I’d give anything to meet:
I wish I would have had the opportunity to meet Milton Hershey before he died. As for someone that is still with us, I think it would be pretty cool to have lunch with Bill Clinton or Roger Waters sometime.
The best advice that I’ve gotten:
The best piece of advice I ever received came from a self-help book I read from Anthony Robbins, about 20 years ago, called “Awaken the Giant Within.” Basically, that advice was to stop letting my circumstances and personal emotions influence my decisions, and to simply decide for myself how I will react and take control of my own destiny.
What excites you most about your job?
The thing that excites me the most about running my own artisan chocolate company is how challenging it is to succeed.
Tuesday, January 26, 2010
VALENTINE'S DAY WINE & CHOCOLATES PAIRING AT ZIA'S AT RED DOOR FEB 13TH & 14TH, 2010
HELLO EVERYBODY...I WANTED TO LET EVERYONE KNOW ABOUT THE PRIX FIXE DINNER AND WINE/CHOCOLATES TASTING EVENT BEING HELD 2 NIGHTS, FEB 13TH & 14TH, 2010. THE DINNERS WILL BE HELD AT ZIA'S AT RED DOOR, 110 N. 2nd St., IN DOWNTOWN HARRISBURG...FOR MORE INFORMATION ABOUT THE MENU BEING OFFERED AND PRICES, PLEASE VISIT MY FRIEND, ROCCO'S WEBSITE FOR ZIA'S HERE:
http://www.ziasatreddoor.com/events.htm
http://www.ziasatreddoor.com/events.htm
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