Showing posts with label truffles. Show all posts
Showing posts with label truffles. Show all posts
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, 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!
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
Saturday, January 23, 2010
NICE ARTICLE ON STYLISHGIVING.COM
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
http://www.stylishgiving.com/2010/01/just-in-time-for-valentines-dayderry.html#comments
Friday, January 22, 2010
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.”
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
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