I love this website and have read and enjoyed many of the threads.
I am new chocolatier in oregon who has embarked on a different course for making great chocolates. Several years ago i purchased a run down berry farm in southern oregon and decided to replant the place and utilize the berries in chocolates. We are now successfully marketing our delectable creations in select markets and receiving rave reviews.
I harvest Organic Strawberries, Raspberries, Blueberries, and Blackberries and make specialty pralines and truffles from them. Its an incredible labor of love.
We are featured in the november '03 issue of wine spectator magazine.
I use a callebaut special bitter for my centers and a cocoa berry semi sweet for my coatings. Chocophile.com has recently reviewed my products and ranked them VERY GOOD on the chocophile rating scale.
As far as i know there is nobody out there crazy enough to try and do what do.[url]www.lilliebellefarms.com[/url]
"Life may be sweeter for this....."
I often wondered why I've never really seen a wide array of berries being used in chocolates. I mainly see strwberries, nothing more that I can think of. Fruit is, by far, my favorite food, so I'd like to try your creations since chocolate is pretty far up there on my list, as well. Your site doesn't seem to work, so I must ask questions. Do you mainly cover the berries with ganauch and chocolate? You should try infusing the juices with chocolate if you havn't experimented with that yet. I think that would be divine, personally. Good luck with your shop!
Not being sweet is good, at least to me. Especially when working with fruits. Like a milk chocolate covered strawberry. That's pointless. Bitter chocolate matches much better with the sweetness of the fruit.
I'd like to try the chipotle. That's something I've been playing around with in my head, but havn't tried it in the kitchen.
Well, good luck with your business, then. You're getting a lot of publicity, so a shop shouldn't be too far away.
September 7, 2003
I really like the sound of what you're doing. I am hoping to start a chocolate shop, and am doing a lot of research to this effect. This forum is maybe not the best place to discuss it, so I'll send you an email. Lets talk further.
Oh no! My Agustus!
Oh no! My Agustus!
October 10, 2003
August 1, 2006
April 29, 2004
seeing that you use unusual ingredients in your truffles, you might be interested to hear about some chocolates i've tried here in germany. they come from austria and are made by a chocolatier (i guess that's what you'd call him (them?)) called zotter.
one of their bars with nougatine contains crushed pork rinds, another sellery and vinegar and yet another caramalized pieces of ham. i've tried the first two and liked the one with the pork rinds. they give a salty taste and i think salt goes good with chocolate. the "sellery bar" didn't at all taste of sellery or vinegar.
but these bars are really sweet. and handmade with - i think - valrhona couverture.
another really interesting chocolate i've tried is by a german chocolatier called leysieffer. i usually wouldn't recommend their bars. they aren't cheap and they don't list their ingredients and they taste off.
BUT they have a salt chocolate. it's a milk chocolate (32%) with sea salt from the french atlantic coast. yummy!
and congrats! keep it up and much success to you!
April 29, 2004
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