ganache

I had a request for wedding favors for a spring wedding. Guess I better get an approved kitchen soon!
I was asked to do something using ginger so this morning I worked on a recipe.
I started with making a caramelized base by heating sugar to the point where it just starts to smoke. Add fresh ginger to the hot sugar and enough hot water to keep it fluid when it cooled. It was about 1 TBL. Warmed up some cream (5 oz.) added caramelized ginger (6 oz.) and mix. Cool to 115' F. and start adding the white chocolate (7 oz.) that I also made a few weeks ago. Stir until smooth except for small lumps of ginger. Transfer to a square frame lined with plastic wrap and cover. When it is set then I and others will start testing it with dark, milk and white chocolate to see which one works best.

almond joy

I just started a batch of Almond Joy like bars.
Coconut macaroon recipe

5 1/2 cup unsweetened coconut
1 14 oz can sweetened condensed milk
2 tsp. vanilla extract
2 tsp almond extract
2 tsp rum extract

Mix and let stand
I used a rolling pin to make a 9 x10 in rectangle
bake at 350 till golden. 15 min or so
I cut it into 1 inch squares with a bread knife
Dipped into tempered dark chocolate
Roasted almonds in the Behmor coffee roaster, dipped them in the chocolate and placed them on top.

Hello!

I've been making chocolate for 3 years and plan to start my own business so if you have intentions or are just interested in starting your own business you can follow along and learn from my mistakes as well as successes.

The name I've chosen "de la haba" means from the bean. I buy bean from areas 20' N and S of the equator. Each area has a ever changing profile of flavors. I like to compare it with the wine industry. My latest beans are Peruvian. I roasted them lightly. They have a nice classic chocolate flavor, low acrids compared to Madagascar beans. I'll be grinding beans from New Guinea after the holiday's.

Here are a few products that I have made recently.