Tempering Chocolate Can Be Nice!

If you have ever melted chocolate and let it set up again only to find that it now has white streaks and is no longer shiny, then you need to know about tempering. There is nothing wrong with the chocolate when it gets that way or "out of temper" and it still will taste good, but the texture has changed and this can be fixed. Tempering chocolate is necessary to make the crystals align, so that you get a nice smooth shiny chocolate that is pretty with a good "snap" when broken.

The Exploratorium Magazine got together with Angela Arzave, from EOS Restaurant to make this handy guide. You may find it is something you can do with your kids as a fun scince experiment.

If you would like to make chocolate dipped strawberries or confections this guide will help you make beautiful works of art and you can pick up some great quality chocolate for baking and confections right here at Bittersweet.

This could be a great summer activity for the whole family.

Now you can find us easier.

Facebook has allowed us to set up our own username and now you can find us easier than ever.

We are now at www.facebook.com/BittersweetRockridge.

Check us out and become a fan today!

Looking to learn more about chocolate?

I discovered a great Educator's Resource put out by the Field Museum in Chicago and tied to their Chocolate Exhibition. This exhibition is touring the country over several years. Some of you may have seen it when it was in the Bay Area in 2005, the next time it comes close to us is Anaheim 2011.

But, if you are looking to learn more now and can't wait until it is in your area check out their education page. There are also some great pictures and overview sections.

Closing Early Tonight for Event!

Tonight is the Chocolate Tasting Event with Seneca Klassen and so many people signed up we are closing early to accommodate them. I am sorry to say that the event is full and for one night only we will be closing at 7:00 PM.
Thank you for your patience and understanding and we will see you bright and early on Friday morning!

Chocolate Bar Pick o' the Month

This month I am going out of my normal realm of dark chocolate and picking a milk chocolate bar. There are just a handful of milk bars that I like and one of them is on the dark side.

This month I am picking the Chocolat Bonnat Java 65% Milk Chocolate Bar. This bar is darker than your average 33% milk, by far, and is so creamy with this caramel tone that is so nice. It is easy to savor and yet not so milky that you feel it coats your mouth. The strongest of Bonnat's strong milks-this bar offers a delightful blend of the Java white smokiness with the sweet cream of the milk. A great introduction to darker chocolates for milk chocolate lovers (or vise versa)!

Bonnat is out of Voiron, France and make a number of the bars that we carry. They have a long history in the chocolate business, established in 1884, that dates back to the drinking chocolate of early Europe.

It can also be found in our shop online, but if you have the chance please come into the store and try it for yourself.

REally?! Chocolate Stamps?!

Leave it to the French to think of this one, Chocolate Scented Stamps. Who would have thought?

Actually, they are really kinda pretty and each frame represents a different time in chocolate history. Could make a fun, but not very useful, gift. They were minted to commemorate the 400th Anniversary of chocolate's arrival in France in 1609.

Chocolate Tasting Event is Full!

Our Chocolate Tasting Event being held on June 25th is now full. Thank you all for your interest and we will try to have another one soon.