La Petite Cocoa Nib

Mes Vacances

noreply@blogger.com (Christy) — Tue, 12 Aug 2014 22:24:00 +0000

My sister and I recently returned from our first-ever trip to Europe. Our vacation began in London, continued on to Paris, and finished up in the lush green countryside of

Ireland

. We feasted our eyes on the ornate architecture of the cathedrals; on grand castles; on beautiful parks, cliffs, and farmlands; on paintings, sculptures and artifacts; on monuments; on all things gilded. But more than anything else, we feasted on the local cuisine.

Now that we’re home, we are bemoaning the national law enforcing the practice of pasteurizing milk. There is an appallingly low $20 allowance on dairy goods being brought into

Canada

when one returns from their vacanes abroad. We are rationing our blocks of Beurre Bordier Demi Sel and Comté cheese. To stave off our disappointment, my sister and I even made our own butter. We were too impatient to make the cultured variety, but I think next time we will take the time to add that depth of tangy flavour. Our butter, though made with love and elbow grease, is still not as good as the golden stuff we had in France and Ireland. To start with, I believe we need to source heavy cream that is better than the average stuff you find on the supermarket shelves. We’ll have to look for cream at an upscale or farmers’ market. If we’re really lucky, perhaps we can strike an agreement to obtain some raw milk from a dairy farmer – though I would hate to present a person with that ethical dilemma, as farmers here are not legally allowed to sell raw milk to anyone other than a processor for pasteurization. For more information on legislation and consumption of raw milk, visit this website.

Despite all this, I know that a piece of halibut smothered in a silky beurre blanc, or a crispy, caramelized kouign aman will still taste decadent and delicious when made with sub-par Canadian butter. In fact, I am confident enough in our butter’s merits to commit to making both those heart-stopping dishes in the next couple of weeks!

Meanwhile, I have found a use for our butter in one of my favourite breakfast/snack foods: gaufres de liège. If you have never tasted these chewy, yeasty, crunchy waffles then I encourage you to give them a shot. They will forever change your perception of waffles. In a good way. Locally you can find a very tasty toaster-friendly variety at Patisserie Lebeau (or at one of the retailers listed on their website). Or, if you’re up for a little more work, you can try making them yourself at home.

The recipe below is the one I most recently used - a hybrid of a couple recipes I had tried before. I think the resulting waffles have a nice texture and flavour. They are comparatively quick to make when you consider that other recipes call for several hours of proofing and overnight refrigeration for the dough. Admittedly, I haven’t tried those time consuming recipes. I think I should. I imagine the added time gives the yeast more room to work its magic and develop flavour in the dough, theoretically leading to a tastier final waffle. If I ever try such a recipe, I will let you know how it compares. However, since I am sorely lacking in patience, I will stick with this recipe.

A couple of details to be aware of before you tackle the recipe:

1. These waffles turn out best if you use a waffle iron that has an extra-deep grid. Mine, unfortunately, does not. It is a small difference, but still a noticeable one. Also, whatever iron you have, it will be a pain to clean. An old-fashioned model that you can submerge under water is ideal for cleaning.

2. *Pearl sugar comes in large grains a little bigger than sunflower seeds. It can be difficult to find in North America. I found mine at G Detou in Paris, but I believe you can purchase it at Gourmet Warehouse in Vancouver. Try asking your specialty food stores or looking for large-grain sugar in your supermarket. You can substitute sugar cubes lightly broken up in a food processor or with a knife.

3. My stand mixer is quite large and wasn’t very adept at handling this small amount of dough. I switched between paddle and dough hook before doing most of the mixing by hand. Give it a try and see what works best for you.

“Quick”Gaufres de Liège

Special equipment: walffle iron, stand mixer (optional)

Makes about 16 small waffles

200 ml warm water (110 degrees Fahrenheit)

25 g granulated sugar

2 ¼ tsp active dry yeast

2 eggs, room temp

1 tsp vanilla

420 g all purpose flour

Pinch of sea salt

Pinch of nutmeg

220 g salted butter, soft

270 g pearl sugar (*see note above)

1. Have ready the paddle attachment for your mixer. In the bowl of a stand mixer, combine the warm water with the sugar and the yeast. Let stand for 10 minutes.

2. Add the eggs and vanilla to the yeast mixture. Whisk to combine.

3. Add flour, salt, and nutmeg to the liquid mixture. Stir on low speed until combined, then increase speed to medium and beat for 4 minutes. If the dough it too firm for the paddle, try the dough hook. If the dough hook does not reach close enough to the bottom of the bowl, mix the dough by hand with the handle of a wooden spoon or kneed it on the countertop. The dough will be quite sticky. Cover bowl with plastic wrap and leave in a warm place to rise for 30 minutes.

4. After the dough has risen, return to the mixer and gradually incorporate the butter, adding a tablespoon or so at a time. Then mix in the pearl sugar. Let rest for 15 minutes. Turn on your waffle iron to pre-heat while the dough rests. Preheat oven to 225 degrees Fahrenheit. Place a cooling rack on top of a cookie sheet and have ready.

5. If necessary, grease waffle iron with butter. When the dough has rested and the iron is hot, drop the dough by 2 ½ Tablespoonfuls (I used an ice-cream scoop) onto the waffle iron. Cook until the waffles are a deep golden brown and there are shiny bits of darkly caramelized sugar on the outside of the waffle. Remove with tongs or flipper and place on the cookie sheet and into the oven to keep warm while you prepare the rest of the waffles. Repeat until all the waffles are cooked.

Serve as-is, no accompaniment necessary.

A Tale to Tell and Some Sweets to Share

noreply@blogger.com (Christy) — Tue, 09 Jul 2013 18:35:00 +0000

Bonjour, mes amis! Today I would like to share with you a most extraordinary tale. It goes like this: Many moons ago, a little girl was living in a house, content with her meager family, but void of a cute little sister to call her own. Then one day there was a surprise found sitting on her front porch step – freshly dropped off by Mr. Stork himself (I think with a little help from the milkman, for nothing alike was it to the little girl herself)! But however funny it looked, it was a precious gift from God and it was named “Katie” (but is now more affectionately known as “Kakers”, the “Kakey One”, or simply “Kakey”). Was it because of her pure sweetness of heart and nature? Her obsession for making and eating all things sweet? Or was it merely for the fact that it was a more whimsical derivation from the name “Katie”? We’ll leave that for later investigation… Anyway, she became that dear sister who was to fill the void in Christy’s hole-y (not to be mistaken with “holy”) heart. It be-eth that very Kakers who writes to you now (I bet you thought I was that other girl, didn’t you?), you see, we have firmly decided to commit to blogging regularly about the food that keeps on rolling into our delicious lives.We already like to make food, so why not just snap a couple pictures of it and write up a snazzy anecdote to go along with it? I know what you’re thinking, because we probably have better things to do, yes? No. We’re lazy, that’s the bottom line – but not anymore! I will forgo my lengthy picnics in the sun (well, not really – but I’ll shorten them!), I will wake Christy from her numerous naps on our good and faithful couch, and I will say, “No, Squirtle, we must wait to fight the evil forces that are Team Rocket – for I must post!” Yes, it will actually happen – believe us! It just may not always be quite as regular as we hope, but I promise you that we will do our best! That’s good enough, right? Right! That’s what my momma always told me, “Just do your best” – and so that’s what we’re going to do.

Now: on to the delicious stuff. What has been coming out of our kitchen? Well, since you asked: BOATLOADS OF YUMMINESS! I bake a lot. I mean, A LOT! But hey: it’s delicious, fun, productive, and I’m not fat – yet. Take a look at some of the yummies we enjoyed (unfortunately though, we didn’t capture most of the beauties we created by camera – we just ate them!)…

However, more recently: S’mores Cheesecake and Sticky Buns have made it into our bellies. The Sticky Buns are from the geniuses at Bon Appétit and should most definitely be checked out (there’s even a helpful guide for their assembly that can basically be used for any cinnamon roll recipe). They are, in essence, heavenly pillows of sticky goodness. So incredibly soft! This is my new favourite cinnamon bun recipe – and I’m picky! I fancy myself a cinnamon bun connoisseur and must try one wherever I am (I’m about to go to Sechelt and indulge in one of the giant buns at the little café before the Skookumchuck trails, which I look forward to all year because they are only open in the summer and they are SO good)! Although, due to personal preferences within the family, we omitted the nuts (we were also out of pecans, but whatever!) and in the future (even though I already doubled the amount) I would add more cinnamon because I like mine really cinnamony. And saucy – which they definitely were!

Now with the cheesecake, I didn’t merely “follow a recipe” – I (kind of) invented one! I couldn’t find quite what I wanted so I took two different recipes, used my noodle, and – voila: the perfect S’mores Cake made of cheese! Next time I would add more cream to the ganache topping, though, to make it softer and easier to cut through with your fork or spoon. Still, it was pretty unbelievable. Smooth, creamy, delicious, and better than any s’more I’d ever had around the campfire! Although, I love camping, so the addition of a campfire isn’t something I’d decline if given the option… I suggest that you make this right now (because it’s best to make it the day before you want to eat it and you wanted to eat it last Tuesday) and bring it out to your friends around the fire, or just around the table – whatever floats your boat!

S’mores Cheesecake

(adapted from recipes by authors of daydreamerdesserts.com and bonappetit.com)

Serves: 8-12

Ingredients

Crust

2 cups graham cracker crumbs
3 ounces butter, melted
¼ light brown sugar
⅛ teaspoon ground cinnamon

Cheesecake Batter

2 8-ounce packages cream cheese, room temperature
3/4 cup brown sugar
1/8 teaspoon salt
3/4 cup heavy whipping cream
1 (7 oz) jar marshmallow cream topping
3 large eggs
1 tablespoon vanilla extract
½ cup dark chocolate chips

Topping

3 ounces good quality dark chocolate
3 ounces good quality milk chocolate
½ - ¾ cup heavy cream (was ¼ cup)
½ cup reserved crust crumbs
2 cups mini marshmallows

Instructions

Crust

Double wrap (on the outside) a 9″ springform pan with tin foil.
In a small bowl mix together all ingredients for the crust. Reserve ½ cup of crumbs for topping and press rest onto bottom of pan.

Batter

Preheat oven to 325 degrees. Have an oven-safe dish or pan big enough to contain the springform pan ready for a water bath.

2. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream and marshmallow fluff through feed tube and process just until blended. With motor running add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth.

3. Sprinkle chocolate chips over prepared crust and pour cheesecake batter over chocolate chips.

Place the springform pan inside the larger pan and transfer to the oven. With a measuring cup fill the larger pan half-way up with warm water.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen and let cool before you do the next steps.

Topping

Melt chocolate in microwave at 20 second intervals on medium power.
Heat heavy cream just before it comes to a boil. Remove from stove and pour over melted chocolate. Stir to incorporate. Ganache should be completely smooth and free of chocolate bits.

Assembly

With an off-set spatula spread chocolate ganache over top of cheesecake.
Sprinkle crust crumbs over the ganache.
Top cheesecake with mini-marshmallows and torch with a kitchen blow torch until they puff up and are slightly toasted.
Place cheesecake in the refrigerator for at least 8 hours, preferably overnight. Cover and keep refrigerated.

In Which I Return From an Interlude of Perpetuated Negligence

noreply@blogger.com (Christy) — Fri, 05 Jul 2013 17:32:00 +0000

A Visual Account of the Things I Made When I Wasn't Reading "Winnie the Pooh"

I think about this little space often. I think about my creative brain and its imminent demise. I think about words and how I know far too few of them. I think about photography and how continued practice may one day amount to a small modicum of skill. I think about work and how I shouldn't let it rob me of the time, energy, and desire to prepare beautiful dishes for those I love to enjoy.

So here's to summertime! To a fresh start and renewed motivation.

It's good to be back.

These are Christy's Confections

Vanilla Bean Ganache with Cocoa Nibs

Coffee Ganache

Green Cardamom

Amaretto and Dried Cherry

Sea Salt Caramels

Hazelnut Pralines

Earl Grey Tea Ganache

"P" is for "Praline"

Dark chocolate ganache stuffed figs

"It can have no bounds, you know."

noreply@blogger.com (Christy) — Sat, 15 Oct 2011 02:30:00 +0000

If you ask me what I believe I will probably tell you something along these lines:

I believe in a Creator. In God the Father, His Son Jesus, and the Holy Spirit.

And if spurred, I could go into the greater specifics of my faith. All the little things that differentiate my faith, the way I live Christianity, from the beliefs of both other religious groups and fellow Christians. And I'm sure the resulting discussion would be enlightening to all parties, and very worthwhile.

However, if I had to wrap the entirety of my faith all up into one word, it would be Love. I don't think it's corny or pointlessly idealistic, but sobering and absolutely essential. I believe that God is the very embodiment of Love. I believe it is our love of God and our love of others that will ultimately matter when we come face-to-face with our Maker. And - if you want to stir up debate among the churched, tell them this - I believe that some "Christians" are not exempt from Hell, and that people of other faiths, or of no faith, are not excluded from Heaven. But that is an entirely different conversation. One for another time.

What I'm dwelling on lately is this: Good that we do to a fellow being is good that we pass on to God, for we are all His image-bearers. How you treat the image-bearer, you are treating the god. We like to think that this is simple. Oftentimes, it is. It's straightforward. Other times it's complicated. Because we are bred to believe in self-preservation at all costs. We don't want to admit that sometimes we need to do what's good, right, loving, even though we will be scorned, hurt, or endangered. And we don't know where to draw the line.

We don't want to welcome strangers into our homes because we cannot trust them.
We don't want to share our hard-earned money because we know it may not be returned.
We don't want to help someone because they irk us - and besides, they had it coming.
We don't want to care for the sick because we don't want to risk contracting any illness ourselves.

Plus,
We are too tired.
We are too angry.
We are too busy.
We are too young.
We are too scared.

I don't have very good examples. My life experience is limited. Maybe what one person can muster the courage for, another cannot. I think Love says there is no defined line. That you have to do things that scare you. Because all human souls are more important than our fear. God is more important. And our lives on Earth, while incredibly valuable, are temporary anyway.

Don't get the wrong idea about me. I am not, by any means, strong enough or good enough to love as I ought. As I believe I should. But, there's hope for me yet. The desire to change is there. The motivation. Everyday, I try to be a better person. To love more.

My biggest struggle, I think, is not in the day to day matters of loving (though some days are more challenging than others), but in putting my heart to good use and being roused to action. I definitely fall into the "too scared" category. To step beyond my doorstep, my circles, my comfort zone, and into the community frightens me. I don't know how to help, or what kind of help I can possibly be. I spend a lot of time pondering and little time actually doing.

And I don't think I have much in the way of answers. I just know I need to be committed to compassion. I need to love.

And you do, too. Even if you don't feel like it.

Lamentations of a Freeloader

noreply@blogger.com (Christy) — Wed, 07 Sep 2011 20:30:00 +0000

Whenever I tell someone that I've finished my apprenticeship the question inevitably arises: What are you doing now?

It is at that moment, when the well-intended inquiry pierces my pride, that I put on a playful smile and admit that for the summer I have been bumming around at home. My parent's home. Unemployed.

That smile, of course, is really a façade to cover up my rueful countenance. I have been mourning the end of my apprenticeship, afraid to move on. Afraid to be stuck in a job that I do not love. A job that does not give me the satisfaction and pleasure that chocolate-making does. But jobs, I'm well aware, are adopted due to the necessity of financial stability and not for the purpose of making us happy. So, here I am. At last edeavoring to assuage the emptiness of my bank account and sustain myself in the comfortable lifestyle to which I have grown accustomed. I wish this were something commendable, but I know it is nothing more than growing up.

As I venture forth in search of employment, the thought gnaws at me: could I support myself doing what I love? I got by selling chocolates before...

Ah! Before. Yes, before I graduated high school. Before there were questions of paying for rent or my own health insurance. Before I wanted a car. Before I needed a new kitchen space. Before, before, before...

Still, it is a possibility. A possibility whose true potential will not be evident until tested. One I'm not yet prepared to give up on. I would have to sell a greater number of chocolates. Which may be fine if I can figure out ways to sufficiently market and distribute them. Unfortunately, marketing is not my strong suit. We shall see.

Regardless of whether they are my financial support or merely my hobby, I will be selling my chocolates at the Haney Farmers' Market again. And maybe other markets, in the future. I'll let you know when I'll be there. Mid- Septemeber, I'm thinking. Stop by for a chat and a chocolate fix. And tell your friends.

The Apprentice

noreply@blogger.com (Christy) — Fri, 25 Mar 2011 00:39:00 +0000

That's me.

Not that people call me that. It's just a title. What it translates into in everyday language is quite often: "My Dear," "Sweetheart," or, simply "Christy." And that makes me smile. I am not just another person filling in a position; I am an individual, cherished and loved as a member of the ChocolaTas family.

I haven't shared anything about this family that I've joined, though I had every intention of doing so in the beginning. I was nervous after first being adopted. I was finding my place, learning house rules, testing my boundaries. It's tricky business adjusting to a new environment. Suppose I wasn't who they expected me to be? Perhaps I was too inexperienced. Too scatterbrained. Too timid. Not inquisitive enough. Maybe they would find that my head was constantly in the clouds, leisurely chirping out songs that they would promptly grow tired of hearing. I so desperately wanted to be the perfect new addition, filling their every need without flaw and proving my worth. But I am far from perfect, and mistakes were bound to happen no matter how determined I was to avoid them.

However, now that my term at the chocolate shop is nearing its expiration date, I am finally secure. At last comfortable with my surroundings and familiar with most of the tasks I'm required to fulfill, I feel contented with my work home. I love the people who surround me on a daily basis and, for the most part, enjoy the work I do.

I have learned so much. Which is excellent because, really, that's the point of an apprenticeship, isn't it? I've experienced firsthand what actually goes down behind the scenes before a box of chocolates can make its way to the customer. I can bear witness to the value of having things systematic and organized. I've honed my hand tempering skills, worked with a wheel machine, had the pleasure of using an automatic tempering machine, and learned about chocolate equipment I didn't even know existed (much of which doesn't really, in North America)! I finally got my hands on a guitar cutter, something I've been dying to add to my own kitchen. I've discovered what cleaning products are most effective at removing greasy cocoa butter from various surfaces, and have grown to appreciate the MANY uses for compressed air in the chocolate business. I've finally made amends with chocolate moulds and, though using them is still not my favourite process, I'll be more willing to work them into my own line of production. I'm now privy to countless tips and tricks which make things go more cleanly, smoothly, efficiently, and to make the chocolates come out as beautifully as possible. Finally, this apprenticeship has provided me with ample opportunity to practice, practice, and practice some more. All that repetition has made chocolate work second nature and given me an accurate picture of what its like to do it on a regular basis.

As if that weren't enough, it has given me confidence and solidified my desire to pursue the path of a chocolatière. On top of that, it has made me curious to investigate the greater realm of pastry and explore the possibilities of opening up not simply a chocolate shop, but a patisserie with its selection expanding to encompass chocolates and baked goods. I anticipate culinary school (though which one exactly, I haven't a clue yet!), further apprenticing, and more chocolate creations from my home kitchen in the foreseeable future.

I am sad and a little frightened to leave ChocolaTas. I truly love my family there. It's a terrible shame to part with something that you know to be good and comforting in favour of the unknown. However, I look forward to what lies ahead. I know there are things I have yet to experience, opportunities yet to present themselves, and new people that I've yet to cross paths with. Life looks promising.

Update: When I was apprenticing, Mink Chocolate sent a film crew to make a short video documenting how the pictures got on the bonbons. I watched it and realized that I'm actually in there (if only for a mere couple of seconds)! This is the video:

If I'd Lost My Faith in Humanity, It's Now Been Restored

noreply@blogger.com (Christy) — Wed, 12 Jan 2011 07:01:00 +0000

I have not been doing a very good job of growing up. I'm trying to adjust to life after graduation, but I'm finding it terribly difficult. I could complain a great deal about a myriad of things that I've come to dread about moving out and settling into this new life, however, I shall only complain about one today. I hate being alone.

I know a lot of people do not understand this. A lot of people revel in having what they like to call "space" and "solitude". I am not a lot of people. I am me. And I am not a fan of this so-called "space" nor "solitude". Moving out has made this painfully obvious for me. I get along with my family. I enjoy living with them. I like constantly having someone present to share life with. Sure, those feelings are tangled with ones of comfort, familiarity, and security, but I'm pretty confident that what I miss most is living life as a family unit as opposed to this new life as an individual. When you live with your family (or at least when I live with mine), you live almost as one singular body. The decisions one person makes affect the rest of the body, so you learn to take each other into account when you make everyday choices. There is a sense of wholeness and solidarity. You help each other even when you don't really feel up to it (because, of course, you love each other dearly), and aren't afraid to ask for that help even though you know that helping you may not be the most enjoyable item on your family member's to-do list. You get on each other's nerves a little bit, but you can put up with everyone's imperfections. And even when you lash out, you know they'll still take you back. You live together.

I do have two roommates that I love very, very much. They are absolutely wonderful. Unfortunately, even with all that mutual affection in our home, we still live pretty separate lives. There isn't quite that aforementioned sense of living as a singular body. My roommates don't feel the need to tell me where they're going to be at all times. They don't need to know if I'm going to be home for dinner (though I always am). We'll ask each other for favours, but we don't want to ask for much more than is polite. We share information, just not to the extent that a family does. It makes me sad. However, I'd still much rather have roommates than no one at all.

Recently, I was feeling especially bad for myself. Not only was I going to be trapped in my strange life in Abbotsford, but I was going to be trapped there sans roommates for a few days of the week. Roommates and telephone calls are what make life bearable in Abby. Without roommates my house becomes eerie and hostile. I was not prepared to sleep in my house alone.

Regardless of my predicament, I went on with my usual activities, ignoring the fact that I had absolutely no idea how I was going to cope with returning to my empty house. In fact, I wasn't even sure how I was going to get to my house since I had decided to show up for Swing dancing without arranging a ride home. Ride-less and filled with anxiety I mustered up the courage to ask a new acquaintance-verging-on-friend at dance if she would be willing to give me a lift. She (to my absolute delight) was happy to oblige and even insisted upon driving me even when I had later found someone else willing to do the job.

When the dancing had ended I hopped into her car and we began to chat. Unable to help myself, I poured out my feelings of utter distress about sleeping alone in my creepy house for the first time. She could have laughed at me. She could have left me quivering at my doorstep. Instead, she invited me over for hot chocolate. I happily accepted and we proceeded to enjoy an unexpected evening together. When we realizeded just how late it actually was, she spoke the words that profoundly impacted me and warmed my heart: "Why don't you just stay the night?" I was saved.

I have since had to sleep alone in my house. I hate it as much as I thought I would. I will avoid it at all costs. Thankfully, my precious new friend gave me a little extra time to warm up to the idea. It may have been a simple, natural thing for her to do, but it made all the difference in the world to me. I have never been so touched by anyone's hospitality as I have by this girl inviting me into her home when she barely knew me. That, my friends, is love as it ought to look like.

One last note - she also shared this video with me, and I was surprised by how happy it made me and how comforting it was. I thought you should see it too:

(Please be aware that this video does not belong to me. I'm simply fond of it.)

Christy

I DO Have Enough Love!

noreply@blogger.com (Christy) — Wed, 05 Jan 2011 06:30:00 +0000

Every once and a while I'll write something, read it several months later, and wish that those words could retreat right back into my fingertips and into that jumble of misplaced thoughts from whence they came (a.k.a. my mind). While it doesn't quite work like that, I do know I can delete posts. I can edit them. They are within my power to remedy as I see fit. Somehow though, I find myself unwilling to press the rewind button. It doesn't seem fair. I wrote what I wrote when I wrote it and to erase my previous musings seems to me like erasing my means of monitoring how I've progressed, learned, and matured (which is probably quite little on that last one).

One of the most recent things I've discovered about myself is that I was convinced that making new friends meant I was cheating on my existing ones. For a sadly large and irrecoverable chunk of time I have lived thinking this lie to be truth. Every so often, I would stumble across acquaintances whom I thought to be truly kindred in spirit. We would chatter cheerfully for some time and I would leave them thinking, "I'm quite sure I would happily make this person a long-time friend." Then guilt would hit me: "You can't have another intimate friend! What about your REAL friends - the ones you have now? Don't you love them? Aren't you satisfied?" And so, guilt crushed my hopes and excitement of acquiring a new and steady companion. I let friendly acquaintances be friendly acquaintances and nothing more. I was disappointed.

Recently though, I have come to look that guilt in the face and question his validity. How does gaining a new friend negate my existing relationships? It doesn't. Not unless I start neglecting my friends, which I have absolutely no intention of doing. I actually have an abundance of time on my hands. I have numerous spare hours which I could dedicate to nurturing another relationship (or a few for that matter). People are the only thing on this Earth that matter in the long run anyway. Eventually, everything else will waste away, but a soul lasts for all of eternity. I'm quite positive I can afford to love several more souls. Easily.

So, in the future when a near stranger and I find ourselves in rapt conversation, perhaps I won't be quite so nervous to ask if they would like to have coffee. Or dinner. Or a movie night. Or something.

I like progress.

Good? Better? Best?

noreply@blogger.com (Christy) — Sun, 02 Jan 2011 18:53:00 +0000

Sometimes I am puzzled as to why I take my random thoughts and put them on the Internet. In my particular case, I think it's quite a needless practice. A diary makes much more sense as it is written for its keeper, where a blog is written for its audience. I offer nothing to an audience: no recipes, art, information, or even thought-provoking discoveries. It's just me - and there's nothing terribly incredible or alluring about this Katrina Markoff wannabe. And I'm quite content with that. However, where does that leave my audience? Practically non-existent. And I'm content with that too. I write because it's fun and it helps me sort out the chaos inside my head. The reason those thoughts end up in cyberspace is due to the fact that my "blog" is really just a technologically advanced diary that is there to help me remember certain personal adventures and discoveries. That being said, I'm happy with my silly little blog and I intend to fill these pages just as I would any other journal (leaving out, of course, any seriously embarrassing information).

All this is only a prelude to my primary train of thought: I'm confused about life. I have always fancied that I had my career path all sorted out, but lately the question of what else could be is gnawing at me. I routinely wonder if I have chosen merely a good career having glazed over the options that could be better or best. Don't gawk at me just yet; hear me out. How do you positively influence people's lives in the chocolate industry? I know you can go the organic-fair-trade-sustainable-business route, which I do believe has the ability to positively affect fellow humans and the Earth, but it takes a more detached approach. Part of me is happy with that. The thought a sustainable Christy's Confections puts a smile on my face. However, a large part of me says, "But I want to interact with people on a regular basis. I want to take care of them and give them something they need, not just a can-do-without luxury product. I want relationship." And that's when my resolve falters and I find I'm kicking myself for not getting better grades and applying for UBC's midwifery program.

When I look at midwifey and chocolate I see that the driving force behind my pursuing the former is my domesticity, and the force behind the latter is a mixture of domesticity and creativity. Doing chocolate work connects with that feeling of cooking for a family, of sustaining. It also appeals to my creative side and allows me to work in a somewhat artistic medium. Midwifery goes much further and tugs at my desire to love, nurture, support, encourage, and be someone another can depend on. When I compare the two, I always come to the conclusion that midwifery would most likely be a more satisfying profession.

Fair enough. Why did I choose chocolate then? I think (and it pains me to think this) I may have opted for the easy way out. Not that working with chocolate is easy - it's far from it! It's hard work, but hard work I'm familiar with. Hard work I know I can handle. Midwifery is an unknown. It's unpredictable. Would I love it? Hate it? Would I fail? I'm afraid to find out. I'm afraid of not being admitted to the program and failing before I even get a chance to begin. I'm afraid of being admitted and going back to school again. Midwifery is riskier on so many levels, and I have never been much of a risk taker.

I also feel that it's not fair for me to counsel a person in something I have never experienced myself. I'm not yet a parent. I've never been pregnant. Would you want a hockey coach that understood the game backward and forward, but had never played a game in his life? It makes me feel so inadequate for the job.

Insecurities aside, I suppose I could always attempt to change careers further down the road. All I know is that I can only listen to the rattling of the tempering machine for so long before I start to wonder, "When do I get to talk to someone, again?"

My Vancouver Chocolate Tour

noreply@blogger.com (Christy) — Thu, 05 Aug 2010 02:04:00 +0000

I must taste EVERYTHING. And by "everything" I mean goods from all the little red-brown dots on Chocomap. I know that to truly visit each shop would most likely be an impossible feat, but every time we go on vacation or head into a new city I jot down the addresses and directions of the most promising local chocolate shops and save my pennies so that I can taste their creations. Call it an obsession if you must; I call it passionate.

This week presented me with a fantastic opportunity. My friend and I had planned to go to Bellingham, WA to investigate a "Chocolate Tasting" sign that she had passed on her last trip south. Upon further research we discovered that Bellingham isn't exactly the hottest chocolate scene and differed our glances north (well, more west really). We decided that Vancouver had a lot more chocolaty delights to offer and we would be free to explore without digging out our passports. So that afternoon we ventured out and braved the city traffic in order to learn more about the chocolates our neighbouring metropolis has to offer.

There were 5 shops on our list. The first, and probably the most fun, was Chocolaterie de la Nouvelle France. Being foreigners to that particular end of Vancouver, we found ourselves taking the scenic route to Anne-Geneviève's cute, elegant little shop on 21 Ave. When we finally arrived (and it was a blessing that we did), there was a hand-written note on the door reading, "Back in 2 min." As the two of us are incredibly patient, we sat in the chairs right outside her window and waited. After ten minutes we got antsy and decided to walk to the bakery across the street and order a panini. When we returned it wasn't long before Anne showed up and explained that she had found a very large spider in her home and was trying to convince that landlord that windows do need screens (and I wholeheartedly agree!). As soon as she let us inside we were enamoured with her very quaint, very French shop and proceeded to buy an assortment of confections. It made me all warm and fuzzy when she gave me entusiastic directions on which order the chocolates should be eaten in and I knew I had met a kindred spirit. We had a delightful time chatting with Anne-Geneviève and left the chocolaterie in high spirits (but with a lot less time to hit the other shops!).

Next on our list was Xoxolat, a place I have been to many times and knew my friend was going to LOVE. I was right. She was in heaven and so was I. Here we switched our focus from chocolates to chocolate bars. And, while I wanted to grab every bar on the shelf, I settled with two Amano bars and a Patric bar. I enjoyed talking with the lady in the store who was really helpful and very honest about which bars she did and didn't like which helped me narrow down my choices.

Our last stop ended up being Chocolate Arts, somewhere I had never been before but always intended to visit. I went to town at the counter and picked one of every chocolate that looked appealing to me. Then I tasted several chocolates from their chocolate tasting bar and was pleasantly surprised by some of the Cacao Barry single origin and planatation chocolates.

While we intended to go to Thomas Haas and CocoaNymph, we just didn't have enough time. Oh well, we'll get there eventually. The chocolates we did taste were really delicious and very different at each shop. And, though I could tell you all about how the chocolates tasted, I'd rather just encourage you to go taste them for yourselves.

What I've Learned From Life and Banana Pancakes

noreply@blogger.com (Christy) — Thu, 05 Aug 2010 01:56:00 +0000

Sometimes it's difficult to be content with the present. I think, as a student, it's easy to simply endure high school thinking, "My life doesn't really start until I've graduated." Then graduation comes, you start working more and you save thinking, "My life doesn't really start until I have my own business." Later it becomes, "'Till I get married," "'Till I have a house," "'Till I have children." Before you know it your life is behind you and you've wasted it wishing and worrying about what's coming next instead of focusing on the joys and opportunities directly in front of you. I have a feeling I'm not the only one who struggles with this. It becomes so easy to devalue today in anticipation of the future. My mind lives ten steps ahead of my present. I think I'm ready for the future before I have the means to make my goals reality. It takes me a while before I become grounded again and realize that wisdom, practicality, and my finances all tend to be enemies of immediacy. I often need to remind myself to SLOW DOWN and focus on one day at a time. There's no rush; life provides plenty of time to accomplish all your goals. Life's a lot more enjoyable when you realized that most days, though unremarkable, are good ones.

May I Confess Something?

noreply@blogger.com (Christy) — Thu, 03 Jun 2010 20:05:00 +0000

I hate to admit it, but I am constantly disappointed with myself for my lack of self-discipline. It's a painful thing for me to own up to. I always fancied that my negligence towards so many duties made me a free spirit. I'd chock my inability to complete tasks up to my carefree nature. But those were just excuses and now I cannot shake this apathy, this flightiness. I loathe it. I loathe it more than any other undesirable quality.

Yet, I cling to it.

Somehow, despite all the frustration it causes me, I find security in my weakness. I don't want to give people more reasons to have high expectations of me. I rely on my lack of discipline to ward off pressure. Unfortunately, it's more embarrassing than that. My fear of pressure is paired with deeply rooted laziness. I have mournfully resigned myself to a life of mediocrity because I haven't had much success uprooting that terrible weed. Laziness springs up in every crack and crevice, choking every skill I set my hand to. Harp. Piano. Writing. Sewing. Driving. Scrapbooking. Card making. Jiu-Jitsu. Nothing is safe from it's killer grip and I'm left feeling unaccomplished and pathetic. I could be a cooler version of myself, but I'm not strong enough to break free of that fear and laziness. Whenever I try, I end up more convinced than before that I am incapable of pursuing any new passion.

So, occasionally I'll cry and indulge in a little pity party. Then I bounce back to the kitchen and be thankful that there's one thing that I am never too lazy or scared to do. I drown my sorrows in a half a dozen cupcakes and forget, for a while, that I could have been a really great harpist.

My Trip to Theo - Returning With a Week's Worth of Confections

noreply@blogger.com (Christy) — Fri, 26 Feb 2010 22:41:00 +0000

With the exciting Jeux Olympiques d'hiver raging not too far from my family's home town last week may not have seemed to most like the ideal time to journey away from the fun down south to the U.S. of A. However, that is exactly what my sister did when she was invited to join her friend on a trip to Washington DC during the 2-week Olympic break. Not only was this trip an exciting experience for her, but also for me. You see, my Mom agreed to pick the girls up from the airport in Seattle when they returned. I decided to take advantage of the opportunity to travel across the border and requested that we make a special stop at Theo Chocolate. And, on top of that, my sister was going to New York and she agreed to pick me up some chocolates from Vosges Haut-Chocolat! I couldn't have been more excited!

When the beautiful, sunny day came I was more than happy to wake up at 6:00 in the morning. Passports in hand, my mom and I plus two of our friends headed down to Seattle to pick up the two girls and make a brief stop at Theo. We thought we'd hit the chocolate shop on the way home, since we were short on time, but then something wonderful happened. By some Divine involvement the girls' flight was delayed and we were told that they would be coming in 2 hours behind schedule! How did that affect me? Well, since we had time to spare we decided to go to Theo first before going to the airport. I cannot describe to you how delightful it felt to step inside. My eyes took in the beauty of the shop, the smell of chocolate wafted up my nose, and I was covered with a blanket of joy (no - I'm not crazy!). I felt instantly welcome and at home. As I was having a custom box of chocolates put together, the kind lady behind the counter chatted with me about chocolate and culinary school (she herself being a culinary student). She suggested that I put myself on the waiting list for the factory tour that was going to start in 20 minutes. It was full, but she said that there could still be a cancellation. And, lo and behold, there was! My friend and I went on the hour-long tour and had a fantastic time tasting chocolate and learning about their factory. I only wish I had a camera! Later I wrote them:

"The moment I walked in I was embraced by the friendly atmosphere. I felt welcome. The staff was warm and clearly passionate about the work of Theo Chocolate. I, sharing your values and being completely in love with chocolate, found kindred spirits in your wonderful staff. I never wanted to leave and I was prepared to move in and camp out on the couches in there forever... I was delighted by the spirit and fervor of the lady giving the tour. I knew that she loved her job and loved Theo's product and was happy to be sharing it with me. Though I already knew the history of chocolate as well as the steps and machines involved in making it, I was so pleased to see it firsthand and there was still more for me to learn. The tour was fantastic and the tastes and smells incredible. I shall definitely return.

"On top of all that, I am truly inspired by your dedication to running an organic and fair-trade operation. As an aspiring chocolatiere (and perhaps even bean-to-bar maker) struggling to see how creating confections could help change the world, I have been encouraged and motivated by Theo chocolate. This world needs more people like you."

Needless to say, things worked out perfectly and I left with 2 boxes of 18 chocolates and a little boxes of 4 coffee caramels. I can't wait 'till I can go there again and I really want to bring my sister!

The girls on the other hand weren't quite as pleased about the delay in their flight, but when we picked them up they were still pretty happy. Inside the van my sister promptly handed me my two, beautiful, purple boxes of chocolates from Vosges. I was beaming (and salivating) thinking of the wonderful treasures I was taking home with me and the dinner my dad was preparing for our return (slow smoked ribs with stuffed potatoes and Caesar salad - YUM!).

(Sorry, these pictures were taken hastily. We just couldn't wait to try them! Left: Theo Right: Vosges)

Since that awesome day my sister and I have been tasting about 10 chocolates each day for a week. We didn't want them to disappear to quickly, but being chocolatieres ourselves (well, chocolatiere wannabes), we knew better than to let them sit around looking pretty. The chocolates are all gone now, but let me tell you - they were SO delicious! Plus, now I've been inspired to experiment and create some new recipes! I encourage you all to take a road trip down to Theo Chocolate to try their chocolate and take their tour, or maybe you'd like to order some chocolates from Vosges. Either way, you will not be disappointed!

Killing my Dinner with Karate

noreply@blogger.com (Christy) — Tue, 29 Dec 2009 04:31:00 +0000

I often find myself questioning what my cooking philosophy is. I draw inspiration from Alice Medrich and Jamie Oliver, both chefs who take a "simple is best" stance when it comes to cooking and combining flavours. Yet, I am also in awe of people like Dominique and Cindy Duby who create unique, extravagant combinations of flavours, textures, and temperatures all in a single dish. These two extremes compete for my attention. Sometimes the simple approach wins, and other times the complex approach. Well, today complexity piqued my curiosity, and I indulged it.

I decided, after drooling over the pictures in my new book Wild Sweets Chocolate: Savory, Sweet, Bites, Drinks by the aforementioned Duby couple, that I would attempt to make braised beef short ribs with cauliflower emulsion, chocolate sauce, roasted shallots, and filo crisps. Yes I know, that's quite the mouthful (in more ways than one). The chocolate sauce was really supposed to be a "ChocoWine Gelée Pavé" which is basically a hot, jelled square of beef, chocolate, and red wine, but I didn't have agar power or the time to order it. Luckily, the authors had anticipated such a conundrum and provided a recipe for beefy chocolate sauce that could be used instead. So, I set to work preparing dinner for my family. The recipe was simpler than I anticipated, and the components were not difficult to coordinate so that they were all hot when I needed them. Without much work, dinner was ready. We all took our meals to the table and had a few bites. There was silence. No, not the good kind of silence, but the let's not hurt Christy's feelings kind of silence. Indeed, it turned out that the dish was a dud. The cauliflower was really good, and the filo crisps added nice texture, but the beef (despite the tasty braising liquid) was pretty bland and the chocolate sauce did little to boost the flavour. My mom commented repeatedly that the chocolate just didn't go, and although I almost always like good chocolate, it just didn't suite my palate either. I would have preferred a simple stew.

Still, I have not given up hope. I know that those deliciously photographed dishes created by such mind-blowing chefs must be worth my attention. There is still time for complexity to win me over. In fact, I saw a recipe with braised pork, pineapple, and fried gnocchi that sounds absolutely mouth-watering...

Now however, I will rest, enjoy a buttered slice of the fresh baguette I made, and acknowledge that simplicity, so far, has a higher success rate.

(And no, I do not know karate, nor did I slaughter or even butcher my own meat. I just have a delightful Joanna Newsom song bouncing around repetitiously in my head.)

Joy and the Power of Humans

noreply@blogger.com (Christy) — Wed, 24 Jun 2009 06:15:00 +0000

I was dumb yesterday.

Yes, I know, everyone has their silly moments. However, I have a specifically horrifying reason for being dumb yesterday. You see, yesterday I thought about things before I thought about people. It’s a terrible fault. I found myself feeling bored and sad, and I thought, I should buy and ice cream maker and wouldn’t it be nice if I could make it to Xoxolat to get some chocolate bars? I was actually silly enough to think that buying something was going to bring me as much delight as a person could. It’s true that purposefully shopping for something does make me excited and that’s not bad (and I still want to get an ice cream maker). What’s bad is that I wanted to do it because I had nothing else to do and I was putting it on the same level as spending time with someone, as a replacement for human contact.

Gifts are so wonderful because there are people behind them, real people who, out of a loving and generous place, go through the trouble to pick something out for you. It’s that care and kindness that sticks with you long after opening the present. When you give yourself a gift, it’s nice, but not quite the same. Feeling loved by yourself is not very special.

Yet, that was what I wanted. In hindsight, I realize that there is a better and longer lasting way to find joy. People = joy.

Today, I’ve been thinking about the power humans have to make life wonderful (and in some cases, terrible). All it takes is a cheerful chat with somebody to turn my day around or a fight to make me feel miserable.

I’ve known about the miserable part for a long time. I was reminded of it when some wonderful teachers at my school were fired. I was reminded of it a couple of weeks ago when my parents and I had an unpleasant argument. I’m also reminded of it when I hear bad things about the world on the news and in the papers. It makes me so sad to know that people can and do hurt one another all the time.

However, people also have the power to bring a lot of joy into one another’s lives, and that is something I need to begin focusing on. And lately I really have started recognizing more joy in life, simply by acknowledging how I feel about people. The simplicity of joy really struck me the day class photos were being taken at school. I was quickly put in a chipper mood when many of the teachers joined us and were photographed with us in our class picture. To make the day even better, I indulged my curiosity and shyly decided to ask the photographer where she was from, since she had such a lovely accent (she was from Slovakia, by the way). As I continued to talk with her about life, language, travel, and the present turmoil in my school, I was in awe of how simple it was for me to talk to her. As much as I love people, they tend to make me nervous and unable to communicate casually. But that did not happen with her. She was genuinely interested in my life and I in hers. For some reason, I felt like that doesn’t happen very often in our world, even though it actually does, all the time! Isn’t that thrilling?! Now, after that day, I feel that same, undeniable joy a lot. I felt it while listening to little children comment on a book being read to them in the library. I felt it when we blessed one another and shared kisses on the cheek at the Orthodox Church. I felt it grocery shopping with Mrs. C. I felt it in the car ride home from serving at the wedding with Mrs. S. I felt it while cleaning out the student council closet with a few of my friends. I felt it chatting about fruit allergies with Mr. W and salad with Mich. I felt it watching my sister play with our dog. I felt it when I stuck my finger in Mr. F’s cereal and yoghurt (much to his surprise), just to verify that it was, indeed, yoghurt in that bowl. I felt it reading R’s blog. I felt it when baby J opened his mouth and tried to plant his little wet kisses all over my face. I felt it when I smiled at someone walking across the street from me and they smiled back. I even felt it reading an observation of Tolstoy’s in Anna Karenina.

For so long I was missing the joy in everyday life. Now I feel it all the time as I encounter new friends and old ones, passersby and family, living people who I’ve never met, but whose loving spirits warm my heart and dead ones whose thoughts continue to live in our world. There’s just so much that people have to offer. I refuse to live life oblivious to the ever-present potential for joy.

In love and joy,
Christy

My First Foray into the Farmers' Market

noreply@blogger.com (Christy) — Sat, 09 May 2009 22:22:00 +0000

I finally left my dream world yesterday and got back to packaging my chocolates. It was a good thing too, as I sold everything I brough to the market by noon! I didn't have a lot to take after all my pre-orders, but I was still pleased that I sold everything and was not left with unsold boxes.

Now, see that canopy? That beautiful, chocolate brown, Christy's Confections canopy? And the matching table cover? I didn't even know that I had those! My AMAZING Dad had it all custom made just for me! I was incredibly excited (to say the least!) when I saw it. I couldn't stop gawking at my early brithday gift. It's was such a wonderful surprise this moring!

Yes, that 's me, beaming, with very few chocolates left to sell. I was overjoyed to have friends and family come visit me. Their company made the day just that much better. And, surprisingly, I wasn't as shy as I thought I'd be. I love people, but I'm usually reluctant to start up a conversation. Not today though. I really enjoyed talking to everyone. People are so lovely, aren't they? They make me so happy.

I look forward to being at the Haney Farmers' Market again on May 30th. I'll have more chocolates. For sure.

Chocolate Rice Pudding...or was it Risotto?

noreply@blogger.com (Christy) — Sat, 14 Mar 2009 23:17:00 +0000

Between Tuesday and Thursday of last week, I was working through some recipes I had been wanting to try from Dorie Greenspan's Chocolate Desserts by Pierre Hermé. The Criollo just happened to be calling out to me, depite the fact that as far as I could remember, I have never been a big fan of coconut. Yes, the Criollo is made of 2 layers of coconut daquoise, a layer of caramelized bananas, and held together with an amazing dark chocolate, ginger and lemon mousse. It's quite the combo. I really, really loved it. I was craving a dessert that would pack a powerful punch of flavour and it did. I suggest you get that delightful book and try it for yourself!

By now you must be wondering where the rice pudding/risotto part comes in. Apparently the cake was not enough to keep me out of the kitchen until the week-end. Thursday night I whipped up a batch of chocolate rice pudding, also from the book of Hermé's desserts. The pudding is made with Arborio rice, often used in making risotto. I enjoyed the pudding, especially with the topping of caramelized Rice Krispies that added a great crunch. It was rich and filling. You could probably serve about 7 or 8 people with it. The chocolate, added to a lot of hot milk, didn't quite taste the way I like chocolate to in a dessert. I prefer something like a ganache or mousse. Still, it was yummy. I'm pretty sure it was the Rice Krispie's that made it, what a great textural contrast!

I Am Happy.

noreply@blogger.com (Christy) — Thu, 12 Mar 2009 00:17:00 +0000

I am happy.

My head is throbbing with the mild ache that has been irritating me all afternoon, but I am happy.

We are having spaghetti for dinner in about half an hour, but I am happy.

The last thing I feel like doing is heading out to my belly dancing class tonight, but I am happy.

I am happy because Spring Break starts in two days, because I finished presenting my horrendously stressful English project today, and simply because I choose to be happy. Granted, it's much easier to choose to be happy when one's just had a huge weight lifted off their shoulders, has two weeks of pure leisure coming up and recently stocked up on a load of fantastic chocolate bars. Nonetheless, I have made my decision and I plan on being happy for quite some time now.

I'm sure my next comment is hardly important, but I feel I must let you know since I mentioned it above. I hate spaghetti. Hate. I know what's bound to come rushing into your head: How could you? What did spaghetti ever do to you? You adore all other forms of pasta! I know! I know! I myself can't quite understand the repulsion that I feel at the sight or mention of that particular pasta. All I know is that something in my mind screams, Stop! Stop! Don't you dare eat that! I'll spit it out! No, don't make me swallow! every time I try to have a plate of spaghetti. Consequently, I have pretty much stopped eating it altogether, except for the rare occasion when I am supposed to be someone's polite guest. When such a thing happens, I do suck it up (quite literally) and stomach the pasta.

Last week, I was not so cheerful (and we weren't even having spaghetti :D ). In fact, I was having quite a bad week. My dear Mother, who truly knows how to get me out of such a funk, decide to coax me out of bed Saturday morning, encouraging me to come out with the family to one of my favourite stores in Vancouver (Monde Chocolat) to buy some chocolate bars. We had planned to go during spring break, however, Mom changed the plans for this grumpy girl.

It was a brilliant plan, for I nearly bounced out of bed in a hurry to get to the store. Once there, I spent about $110.00 on chocolate bars. I couldn't help it! There were so many to try and we seldom make it out to the Big Scary City so when we do go, I really have to stock up! I bought 8 different big bars and 6 different sample sized squares. My sister and I (sometimes joined by my Dad) really love tasting chocolate. We create our perfect, exam-like conditions for tasting the bars and as we make our way through the chocolates (only 4 types in one session) we keep a journal on the smells, tastes and textures we discover. Few things can excite me more than the thought of testing out a new chocolate bar.

I liked most of the bars. I was surprised though when I opened up the package of Claudio Corallo's chocolate. Right away the smell turned me off as did the taste. I will keep trying it, however, in hopes that one day it will reveal a new flavour to me that will excite my palate. Perhaps I need to try a different Claudio Corallo bar. His chocolate covered coffee beans were absolutely delicious, so I know there's hope.

The other chocolates I didn't really like were the Republica del Cacao bars. The texture was ever so slightly grittier than the other bars and the taste, although not bad, was not that good in my opinion. They smelled like a farm (hay, grass, dirt, one had some spice) and so I was intrigued to taste them. They tasted like they smelled, and not in a particularly bad way. I just don't really like grass or hay. One, strangely enough, tasted like mint and coffee and I almost liked it. I'll have to give those another try too.

The rest-from Amedei, Michel Cluizel, Pralus, Valrhona and Theo-were lovely. I really like fruity chocolates and most of the chocolates were from either Madagascar or Venezeula, regions that tend to have beans I like. This was my first time tasting Amedei and I really loved the flavour and mouth feel. Their chocolate is incredibly smooth.

I'd like to start a chocolate tasting club at my school, but I'm not sure how much interest there would be, or how strange people might find it. I just can't help but want everyone to know how amazing chocolate can be! Maybe next year I'll see who's interested.....

Cheerio!
Christy

Daring Bakers! Chocolate Valentino...Mmm

noreply@blogger.com (Christy) — Sat, 28 Feb 2009 18:00:00 +0000

Well, first off I must tell you this. The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

I was very exctied about this challenge. Flourless chocolate cakes are my favourite to make and eat. It's almost pure chocolate in cake form. Nothing could be better, except of course, a bar of good chocolate.

Thankfully, I didn't even have to go shopping for the ingredients (to make the cake that is). I had chocolate eggs and butter on hand, so one evening when my family requested dessert I decide to make the cake. No problem.

Opps, one problem... I only had a tiny bit of cream in the fridge. I couldn't make ice cream with half a cup of heavy cream. I should have made the ice cream another time, but it slipped my mind. I know...it's terrible of me. Instead, I served the cake with white chocolate ganache and some left-over raspberry purée I had sitting in the fridge.

It was good. Really good.

I'm sure I'll make ice cream sometime. For now, however, I'll stick with my pure, unadulturated chocolate cake.

Ramblings of a Troubled High School Student

noreply@blogger.com (Christy) — Wed, 25 Feb 2009 04:53:00 +0000

I loved school. A lot.

The key word being loved. Now I am realizing that I no longer have such a powerful force drawing me to high school life. Don't get the wrong idea...I appreciate that I get to see my friends everyday. I love my teachers with my whole heart. I even find a quiet pleasure in sitting at my favourite table on the elementary side of the library during my free blocks. Somehow though, those precious things aren't enough to call me happily up out of bed in the morning (and no, I don't say that just because I have a tough time getting up in the AM).

I try to reason with myself. Remember that time when we hid the moldy Pizza Pops in R.W.'s bookshelf? I'll ask. Remember how much you enjoy the discussions in K.K.'s classes? Don't you love how M.C. is so passionate about French and grammar? Or, don't you want to have a nice chat with A.N. and swap baking stories? Yes. Yes to all those things, I'll say. But then my angry-stressed side will turn on my warm-fuzzy side and argue, Yeah, but you know you hate homework that you never finish on time and projects that cause you enormous amounts of stress. Besides, you know what you want to do with your life anyway, high school is hardly relevant.

Now you and I both know that my angry-stressed side is being ridiculous. Dropping out of school is not an option. I just wish I could stop myself from constantly imagining that it was.

Even hating my school work wouldn't be so bad if only my actions didn't follow. As I grow tired, frustrated and stressed I find myself with less and less incentive to complete any homework at all. Consequently, I gain a new type of anxiety because I feel guilty about not finishing my work. It's a vicious cycle that won't stop until there is no Christy left.

I think I could deal with myself doing poorly in school. I just can't bear the thought of people being disappointed in me. I know that there is no lack of motivation in other areas of my life. If I am passionate about something I throw 150% into it (that's why I'm so good at French :D), if only I could bring myself to apply that to all (even the mundane and torturesome) aspects of my life. My problem: "We will always learn from our mistakes, unfortunately we will never sacrifice our way of life." (true in this case at least).

The thing is, I really, honestly did love classes and essays, even some projects (not all of them mind you). Now, as courses get heavier and concepts more difficult for me to grasp, I feel like an absolute idiot. I can't whip out projects with the same self-assurance that I once had (Okay, I didn't "whip" them out. It did take a lot of thought). I'm not so sure of my answers to things. All of a sudden I'm worried that I'll do terribly in English (this coming from the girl who received a wonderful mark on her Eng. 10 provincial exam). I no longer feel confident or intelligent. I want to dig a hole and bury myself in it so that no one can ask my why I'm suddenly so incompetent and so that I won't have to deal with feeling like such a failure. I feel like I can't keep the standards I once upheld. I feel disgraceful and so I become distracted and my mind flutters elsewhere, away from school...

All I've wanted to do recently (well the past few months really) is research chocolate makers, chocolatiers, France and home business requirements. I want to taste chocolate bars, try recipes, experiment, create, read food blogs, bake... (those things AND interact with people, of course!).

Did I mention that I want to open a fair-trade, organic chocolate shop and maybe even make my own chocolate from bean to bar? As I debated between chocolate and midwifery I'd always wonder, how can I positively affect people's lives in a truly valuable way making chocolates? Then I discovered the lovely Katrina Markoff and Theo Chocolate and realized that it's possible to make a difference even with chocolate. I want to live in a way that shows love and respect for God's people and Earth. If I'm going to open a business, it's going to have my values.

Of course, nothing is concrete and I don't know what the future holds, but I do know that it is open, exciting and almost tangible. I suppose only time will tell.

~Christy

Valentine's Day Chocolates

noreply@blogger.com (Christy) — Sun, 22 Feb 2009 01:00:00 +0000

I will jump at any opportunity to make chocolates, provided I have the time (although it's hard for me to resist even when I don't). I had been itching to make chocolates again after selling them at my friend's craft fair before Christmas. In fact, I would make them all the time if I thought I could sell them. Ufortunately, I don't think that my friends and teachers can really justify buying them all the time, so I try to sell them when there is a special occasion coming up. Well, it just so happened that my schedule seemed pretty relaxed this February, so I decide to print out my posters and start taking chocolate orders for Valentine's Day.

I decided on 7 flavours, and added one more at the end. I made a milk chocolate-caramel ganache with sesame brittle, earl grey tea, dark chocolate and vanilla, raspberry pate-de-fruit with lemon ganache, kona coffee, as well as two caramels, one with milk chocolate and Halen Mon oak smoked sea salt and one with dark chocolate and Brittany gray sea salt.

I wanted to make the tarragon and candied grapefuit peel chocolate from Recchiuti's book Chocolate Obessesion. I candied the grapefruit peel just as the recipe instructed, but it tasted horrible. I don't know what went wrong...I blanched it three times and that was supposed to suck out all the bitterness. Oh well, I wasn't about to put that awful suff in a chocolate so I substituted it with the raspberry-lemon. I thought about making the tarragon ganache and instead of using the grapefruit peel I would try a grapefruit pate-de-fruit, but I decided to save that for another time.

Tempering has ceased to be a major problem for me. I still run into the occasional hitch, but I can usually fix it or simply move on. This time the problem was the milk chocolate. It was much, much too thick and it did not want to come down to 81 degrees. I tried to use it anyway to dip the earl grey tea ganache, but I had such a hard time and the chocolate coating was way too thick. The next time I need to use milk chocolate, I added some cocoa butter to thin it out and it still thickened up when I tempered it. In the end, I found a solution. I only brought it down to 86 degrees and then kept it there. Finally the chocolate was the right viscosity and I was quite pleased.

I now have a new dilemma. The chocolate that I have been buying (from Cooks'n Corks in coquitlam, a wonderful gourmet foods store) seems to have changed. I realized after I bought 5 kilograms that it tasted different and sweeter than usual. I know it's either Callebaut or Scharffen Berger, but it doen't say on the package, which really frustrates me. Either way, I didn't really like it very much as it was rather uninteresting. I want to upgrade to a better chocolate, one that I would actually like to eat. Michel Cluizel is what I'd like to use, but it's too expensive. I think I could afford Valrhona, but it still costs twice as much as the chocolate I was using. Profit it a nice thing, however I want to make the best chocolates I possibly can and if that means switching to a more expensive chocolate and making little to no money, that is what I'm going to do. So with that said, I have no problem using Valrhona, but it would mean raising the price of my chocolates from $1.25 to $1.50 and I don't know how my long-time customers would feel abou that. Anyone have an opinion?

Anyway, my Dad and I put together a web site (okay, mostly my Dad...) so if you would like to see pictures of the chocolates I made please visit: http://www.christysconfections.com/cc/taste.asp

Cheers!
Christy

Drat...I'm Tearing up Again!

noreply@blogger.com (Christy) — Wed, 18 Feb 2009 04:33:00 +0000

I'm not quite sure why I'm writing this, so either bear with me or skip past this particular entry.

I was never the least bit interested in world affairs or politics until I took History 12. Almost every class, K.K., myself and the 6 other students in the course would pull our desks into a cozy little circle and talk about “current events” (before getting to our Howarth or Perry-Globa, of course). The topic of discussion would be anything from the current possibility of the Canadian government forming a coalition (which I must say, I did not find incredibly intriguing) to the ongoing Arab-Israeli conflict.

I found it so interesting to see how history explains the relationships between countries and races in the world today. Somehow though, I still can’t seem to wrap my mind around why the world is the way it is and why people treat each other the way they do.

I’m reading George Orwell’s 1984 for English class. Well, I should really say that I was reading it. Once I got to book three, I couldn’t handle it anymore. I cried twice and decide that I needed to put the book down. I know that Oceania is fictional state with a fictional government, but things similar to those in the book happened and are happening in the world. There were and still are totalitarian regimes and people are still being tortured and there is still war. What strikes me is that people are actually capable of this. How can humans treat each other with such cruelty? I don’t see how someone can purposely kill or hurt another person or how anyone could find pleasure in watching someone be treated that way. Why do people find enjoyment in violence, in watching someone else suffer? I just cannot fathom how anybody has the ability to be such a devastating force in the life of a fellow human on this earth. Are we not all equal and deserving of the same amount of freedom, dignity and respect?

Darfur, North Korea, Israel…I know there are so many more problems that I am unaware of. What I can’t seem to grasp is how such a large and powerful world, with so many nations and people is incapable of coming together to stop such atrocities. Isn’t there something we can do if we pull ourselves together… isn’t that what the UN is for?

I do not love the Palestinians more than the Israelis, or the Israelis more than the Palestinians. I just wonder how the Hamas can hate the Israelis so much that they would be willing to risk the lives of their own people just to harm the image of their enemy? How can they look past the fact that Israelis are people too? That they live and breath, love and are loved? That of course everyone is different, the world is so diverse, but that everyone is equally deserving of existence?

How can land or religion or power be more important than the life of an individual?

I suppose that was hardly coherent, but to sum up my thoughts...

“People are just people, people are just people, people are just people like you…”

Also see: http://blogs.myspace.com/index.cfm?fuseaction=blog.view&friendID=3071484&blogID=464335867

Pretty in Passionfruit

noreply@blogger.com (Christy) — Sat, 10 Jan 2009 02:06:00 +0000

Many moons ago, I was flipping through the pages of a book and happened upon a recipe for tropical fruit sorbet. Well, I didn't have an ice cream maker at the time (now I have a small ball that makes about 2 cups of ice cream) so I decided to improvise. It morphed into a white chocolate, banana and passionfruit mousse and a dark chocolate passionfruit mousse. The mousses alone were great, but I wanted to make something extra special, extra beautiful... I decided to bake up two half sheets of a thin, white, sponge-y cake. I filled them with raspberry jam, rolled them up and popped them in the fridge for a few hours tightly wrapped in wax paper. Then I cut them and lined the insides of some semi-sphere molds with the swirly slices. Next I spooned in some of each mousse and put the desserts back in the fridge. I served them with some raspberry coulis and passionfruit pulp stuff from New Zealand. To my surprise, they were a big hit. Unfortunately, the recipe ended up making about 25 individual desserts. I think I still have some kicking around the freezer... Next time I would like to add something crunchy. I don't know what yet, but I definitely want something crisp to interrupt the smooth texture. Anyway, here is a picture that I'm actually proud of for once (I think my Dad took it...)! Let me know if you'd like the recipe!

December 2008 DB Challenge: A French Yule Log

noreply@blogger.com (Christy) — Sun, 28 Dec 2008 22:47:00 +0000

This month's challenge is brought to us by the adventurous Hilda from Safron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. And may I add that I am ever so grateful that they choose this recipe!

This challenge was exactly my type of desert. My yule log was very basic. It had a hazelnut dacquoise, dark chocolate mousse, dark chocolate ganache, milk chocolate praline feuillete, vanilla creme brulee and finally dark chocolate icing. Now that I've made it once I think I'll try playing around with different flavours. I'd like to make a raspberry, white chocolate and lemon one for my mom. She's not a big chocolate fan and so a fruit themed one would be nice (although she still liked the chocolate version).

I was going to serve it after Christmas dinner, but my grandmother already had a pavlova prepared so I decide to save it for the next evening. I have to admit, I made a mistake covering it with the icing. I let my icing cool for too long and when I poured it on the log it set up before I had time to coax it into covering the whole dessert. The result was a messy looking log. Luckily, shortly after I finished applying the icing, the power went out for the remainder of the evening. I suppose it didn't really matter, nobody would have critiqued the look of finished dessert anyway. The French yule log was a major hit. Everyone liked it. That itself is a miracle in our house. It is very seldom that we find a recipe that the entire household will eat.

Another thing the family agreed upon is the fact that we all prefer to eat the dessert when it has thawed out a bit...or a lot. I'm not a big fan of frozen things and so I let the cut slices sit out on the counter for 15 minutes to 1/2 an hour. Everyone else did the same. I liked it better that way.

Now I am very embarrassed to show you the picture. I didn't even bother to take a nice picture, I just wanted to eat it. Oh well, it will have to do.

Thank you once again to Hilda and Marion for choosing this challenge and thanks to Flore for the recipe! It was absolutely delicious and I would choose this over the traditional North American yule log any day.

My First Daring Bakers Challenge!

noreply@blogger.com (Christy) — Thu, 30 Oct 2008 04:42:00 +0000

Okay, I must first apologize for the pictures. My sister and I were not having much luck getting a good shot of me tossing the pizza dough.....

I just joined the Daring Bakers. I have to admit, when I found out that we were making pizza I was less than pleased. I am very, very bad at making pizza. I always manage to get cheese all over my pizza stone and it tends to be a stressful and messy event. Cakes, cookies, pastries, mousse, give my anything but pizza, I thought. I started feeling embarassed before I had even begun the challenge. However, in honour of Sherry, I pulled myself together and decided to meet the challenge happily.

Then something amazing happened: I actually made decent pizza! There were a few problems, but I somehow didn't get cheese everywhere, the crust slid nicely onto the pizza stone and I was pleased.

As you can see, I cannot toss pizza dough very well. I managed to use my fists to get it up into the air. When it was coming down though, I would always open my hands up to catch it. I think near the end I started to get the technique right, it definitely took a while. Even then, my crust must have been a little bit too thin. I would stretch it to the point where there was almost a hole in the middle. I tried to get the dough to strech more evenly, but it wasn't working. Let's just say I won't be opening up a pizzeria any time soon...

I made a chicken and pesto pizza for myself and then let my siblings put whatever toppings they wanted on their own pizzas. My parents have been fasting so they weren't allowed to eat any. I really should have tried to keep the dough from getting too thin in the middle. I found my pizza a bit too saggy in the centre. There was hardly any crust supporting the middle of the pizza. It was still absolutely delicious. I'll remember to fix that for next time.

There's probably more that I could say about the pizza, but I'm ready for bed. Goodnight everyone!

~Christy