It's well-documented that I have quite the sweet tooth. This week it was satisfied multiple times:
First, on Thursday evening at The Candy Store's first anniversary celebration. Congrats to the folks at my favorite source for hard-to-find treats, like my childhood fave Marshmallow Fluff as well as my new obsession ever since Sydney, Violet Crumble.
The Candy Store | 1507 Vallejo St. San Francisco | (415) 921-8000 | thecandystoresf.com
Then, on Saturday afternoon at TasteTV's Mini Chocolate Salon at Williams-Sonoma that I found out about through the San Francisco Bay Area Chocolate Meetup.
The demonstration reinforced much of what I'd learned from Chuck at Charles Chocolates two weeks ago -- but this time I actually got to see tempering done by hand up close. Mary Loomis of Saratoga Chocolates made it look so easy! Mary made cherry truffles -- fresh cherries with cherry liqueur ganache piped in, then enrobed in more chocolate. Mmm MMMM. She also brought lots of samples of her handmade chocolates and I can tell you that there is truth in her advertising -- the Sea Salted Caramel is truly "exceptional."
Then Chef Dennis Kearney from Coco Delice made us some Bourbon Truffles that were also quite good. I would have eaten more, but I hadn't eaten lunch yet...but you know what they say. Life is short; eat dessert first. I should mention that both chocolate makers make an extra effort to source local ingredients and use locally-processed cocoa. Chef Dennis is also sweet on corporate customers -- he'll do your branded chocolates, gift bags and boxes, and even hosts corporate team building events. Great idea, 'cause in my book, nothing boosts morale better than having fun making a great product while getting ganache all over your hands.
Links:
What you can't see in these photos was that Williams-Sonoma's demonstration kitchen directly overlooks Macys Union Square, where a different kind of candy is currently on display... delicious Mr. David Beckham Eye Candy.
GOD, I love advertising.
Becks blogs about the billboard
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