Gold Base & Small Sushi Boxes

Gold Base Boxes : 2 x Types
Type 1= RM32.00 for pack of 100 pcs

Type 2= RM27.00 for pack of 100 pcs

Sushi Boxes: RM35.00 for pack of 100 pcs

***multipurpose box, can put in 2-3 pcs of chocs or even a small slice of fruit cake

Lollypop Sticks

12cm long, white colour at RM15.00 for 100 sticks

Chocolate Cavities Boxes

Window Choc Boxes:
2 cavities - RM1.50 per box
3 cavities - RM1.60 per box
4 cavities - RM1.80 per box
9 cavities - RM2.20 per box
35 cavities -RM5.50 per box
***The Above Prices are Appilicable For Orders 100 pieces & above

Bookstyle Boxes:
12 Cavities -RM7.50 per box
9 Cavities -RM6.50 per box
6 Cavities -RM5.50 per box
***The Above Prices Are Applicable for Orders 100 & above

Happy Pancake Day!!

Beyond Twenty Degrees: Can Chocolate Be Local This Far from the Equator?

As I'm preparing to give a talk on responsible chocolate consumption (titled "Beyond Twenty Degrees: Can Chocolate Be Local This Far from the Equator?") at the new School of Sustainability at Chatham University, it occurs to me that it might be an interesting exercise to explain how a couple of handfuls of Guatemalan cacao beans have allowed me to weather a blizzard in Pittsburgh with an entire chocolate cream tart in my fridge. Here are the various stages of the transformative process:

1. Fernando (above left) of Fernando's Kaffee in Antigua Guatemala introduced me to a farmer named Don Genaro (center) with a plot of land in the Guatemalan department of Retalhuleu, bordering on the Mexican region classically known as Soconusco.

2. Fernando and I made the rainy-season from Antigua down to Rehu as the mild highland summer quickly transformed into sweltering lowland heat, and we picked up about a hundred pounds of dried and fermented beans, many of which came from trees cloned from the patented United Fruit Company cacao variety UF273.

3. I brought a pound of beans back to the States in my luggage.

4. Art Pollard of Amano Chocolate in Utah tested out the small batch of beans in a one-step Santha machine and mailed me about a pound of chocolate made from Don Genaro's cacao.

5. I walked through two feet of snow to my friend Amy's house. Amy, a far more disciplined cook and baker than I, was already at work on a pot of Pho (she recommends dry-roasting the bones and vegetables before adding them to the stock pot), and together we followed Heidi Swanson's Bittersweet Chocolate Tart recipe from 101 Cookbooks.

Not For Noobs

Someone in the Chocolate Nerd camp ate my shiitake mushroom truffle...I believe the culprit is 11 years old and was caught red handed with a mouth full of truffle and a scowl when he exclaimed "Yuck! What kind of chocolate is this!? Gail Ambrosius' Adventurous Collection is not for everyone. I was looking forward to experiencing the earthy 65% Peruvian chocolate and the chewy bits of dried shiitake first hand, le sigh. I spent a minute or two savoring what was left in the box: Lemongrass with Ginger, Cinnamon/Cayenne and Sweet Curry with Saffron which I quite enjoyed. The rich, 55% Hawaiian chocolate ganache is intensely flavored with sweet curry, coconut bits and an unexpected touch of saffron. It was a taste experience rich with dazzling, sophisticated flavor for the grownup palate. Not for Noobs as the little Chocolate Nerd would say.

Kitchen Renovations

Hello Everyone!

Just a quick note to say that things are really busy in the kitchen right now. We are currently doing a major renovation of our back kitchen. It's a major project with a very short time frame. Aske me about it, next time that you visit and I'll give you a peek. Back to work.........