Chocolate Secrets Revealed!
To most people, what we do is a complete mystery. Though we don’t share our secrets with everyone, you’ve shown us you’re more curious than most. To show our thanks for your liking us, we’d like to share some insider information and answer the top five questions we get asked the most.
1. How do you get the chocolate so shiny?
The high sheen on our chocolate comes from using chocolate that is perfectly in temper. Chocolate can’t just be melted and reformed. It has to go through a rather complicated process called tempering. Through this process, melted chocolate is brought up to a certain temperature that allows all existing fat crystals to be “melted out”. While agitating it, the chocolate is then cooled to a temperature where both stable and unstable crystals are rapidly formed. Then the chocolate is brought up slightly in temperature while being aided by seed or memory chocolate. This seed chocolate allows the chocolate to “remember” how the crystals should form together and replicate this re-crystalization in the melted chocolate. Once this process is complete the chocolate is in temper and can now be used. Chocolate that is in perfect temper will be shiny, have a nice “snap” and a smooth mouth feel.
2. How do you get the patterns on the chocolate?
Well, this is done with a transfer sheet. Transfer sheets can be made in any design you want. The “ink” is made from colored cocoa butter (This is found naturally in chocolate). When the perfectly tempered chocolate comes into contact with the “ink” on the transfer sheet it adheres to the chocolate and viola!
3. How do you get the colors on your bonbons?
This is the fun part! We hand paint our molds with a brush, spray them with an air brush and sometimes we even use our fingers (with gloves of course). Colored cocoa butter is our paint. Through experience (and patience!) we develop new techniques every day to make our bonbons looks unique and special.
4. How do you come up with these unique flavors?
We LOVE to experiment! Because we also make cupcakes and ice cream, we will often take a combination that works in one form and apply it to the other. Sometimes this works beautifully (Dark Chocolate Salted Caramels becoming Devil’s Food Cupcakes filled with salted caramel and frosted with salted caramel whipped cream becoming Salted Caramel Ice Cream with dark chocolate stracciatella), and other times not so much (Olive Oil Ice Cream, but we still may try it again to see if we can get it to work!).
5. Where does your inspiration come from?
The real question here is where doesn’t it? We are never short on new ideas for color schemes, seasonal themes, flavor profiles, etc., because there is so much out there that inspires us. For more on inspiration, check out our blog “What is Inspiration?” Feel free to share some of your own ideas about inspiration.