Posts Tagged ‘chocolatier’

15
Jun

Oh! Such Delicious Chocolat Celeste

   Posted by: admin   in Truffles

Why are some truffles are huge—two inches or more in diameter, an uber-indulgence, more turtle than truffle.  And other truffles are teeny: little jewels that are nice to look at, but not enough of a mouthful that one can luxuriate in their flavors.  The truffles from Chocolat Céleste are as truffles should be – just right.  That is 1-1/2 inch diameter and tastes, well, just right. The chocolatier and owner, Mary Leonard, refers to them as “grand.”  Celeste, by the way, is French for heavenly.

And these heavenly truffles are grandly made from fine 65% to 75% cacao chocolate, fresh cream from American’s heartland, and a flavor palette of two dozen favorites.   There are the traditional classics like Pear Cognac, Raspberry, and Champagne; “new classics” like Dulce de Leche, Chai, and Hot Chile Pepper; and seasonal flavors like Pumpkin Spice and Cranberry. Individually handmade each day, they have no preservatives.  Along with real chocolates health benefits this is your excuse to eat them promptly and daily.

Grand Cru ChocolateClever “special editions” include Political Chocolate Bonbons (ya know the elephant or donkeys), Grand Cru Chocolate Ganache Bonbons made from Felchlin origin couverture (from the photo they look darn good), Bichon Frisé Bonbons with a smiling dog illustrated on the top of each, a Summer Cocktail Collection which are ganaches flavored with Mimosa, Piña Colada, Strawberry Daiquiri and Margarita and Artisan Bonbons with abstract designs in pink and green.

Ms. Leonard took the plunge and left behind a senior position with a large information technology company to become a chocolatier.   She originally conceived of her truffles as luxury corporate and executive gifts.  But she opened a retail shop so that all consumers could enjoy them.  Ms. Leonard has a Truffle of the Month Club allowing you to enjoy them on a regular basis.

Ms. Leonard also has keen interest in chocolate and wine pairings. She regularly holds tastings to introduce chocolate lovers to the joy of finding the right wine or spirit to match individual truffle flavors.   So if you’re in the St. Paul, Minnesota area or planning a trip there, call to see if you can attend one.

Whether in a celestial pairing of fine chocolate and rare vintage wine, or nibbled from the box one by one, Chocolat Céleste is a required stop on the chocolate connoisseurs’ tour of fine truffles.

Chocolat Celeste
For your favorite executive, best friend, neighbor,
relative…or the most deserving person of all, you.

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We couldn’t get enough of Hotel Chocolats Chocolate Dipping Adventure here at Daily Grommet. It’s a chic, delicious treat for gourmet chocolate lovers. bit.ly

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Cargill to host two upcoming workshops for aspiring chocolatiers
The Chocolatier’s Workshop is a three-day, hands-on seminar created for confectioners and chocolatiers who want to start a confectionery business

Registration Forms

Lititz, PA (February 12, 2010) – Cargill, owner of Wilbur® chocolate and Peter’s® chocolate, has announced it will offer the fifth and sixth sessions of The Chocolatier’s Workshop™ in March and May of 2010. The fifth session will take place March 22-24 and the sixth session will occur May 3-5. Both sessions will be held in Lititz, Pa. Over 30 participants have already successfully completed the three-day workshop.

“The Chocolatier’s Workshop™ is beneficial for people working in the confectionery industry,” said Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate. “With two days spent on business and marketing plans, the workshop can be instructional and valuable for those just beginning, those who need a refresher, or those in need of a few good ideas.”

The Chocolatier’s Workshop™ is an interactive, three-day seminar that focuses on opening and operating a confectionery business. The workshop consists of two days in a classroom setting where participants will learn the fundamentals of starting a chocolate business such as selecting a site location, determining the proper product mix, purchasing the correct equipment, marketing, advertising, the legal and operational landscape of business and the type of professionals who can help navigate it, and understanding an owner’s rights and responsibilities.

The third day is spent in the Cargill Cocoa & Chocolate research and development laboratory where participants will get a hands-on candy-making and tempering session with Cargill Cocoa & Chocolate’s expert instructors.

Eric Berley, a participant of The Chocolatier’s Workshop™, comments, “The class was a great beginning course for the novice like me with trained experts to help guide the individuals to a better understanding of chocolate and its properties and the mechanics of operating a full scale business within that field. I highly recommend it to anyone who is thinking about getting into the chocolate business.”

The Chocolatier’s Workshop™ is limited to 10 participants who meet the workshop qualifications. Please contact Amanda Frey at 717-626-3246 or e-mail chocolate@cargill.com to register or for more information.

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In North America, most luxury chocolate consumers know the Callebaut name and equate it with top of the line Belgian chocolate. This remarkable company is almost 150 years old.

In 1850, shortly after the invention of solid chocolate, the Callebaut family founded a diversified company.  It consisted of a mill, a dairy, a brewery and a mineral water bottling plant.

In 1911 the company started to concentrate on manufacturing chocolate bars and tablets.  In 1925, Callebaut began producing its own chocolate.

The company later developed specialized skills in the manufacture of chocolate coating, and sold its products to fellow chocolate producers.

In 1981, the Callebaut family sold its own shares to the Swiss group Interfood, which later took over or merged with other large European chocolate companies such as Suchard, Van Houten and S&A Lesme.

In 1988, Callebaut ceased production of its consumer products and concentrated exclusively on coating or couverture chocolate.

Callebaut works closely with its customers to develop new types of chocolate and compound coatings. The quality image of Callebaut and the strength of its international distribution network have enabled the company to increase export volumes significantly to become the largest chocolate manufacturer in the World.

Bernard Callebaut came from a family four generations deep in chocolate making.  Today, the fifth generation, he is a master craftsman living in Calgary, Alberta Canada since 1983.  Known as Chocolatier Bernard Callebaut, his creations have been applauded all around the globe.

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