Getting away for the weekend...sort of

It’s like a European Market as you wander through the aisle and appreciate the Artisanal quality goods of local business’. It’s warm with the lighting filtering in from the outside and the variety of things to buy is growing each weekend. When you’re done shopping you can go through to the River Arts Gallery and see what brings a lot of people to the area-inspiration and the creative spirit channeled into art of all kinds. It’s easy to imagine that you’re somewhere else when you’re in the Market, because it buzzes with energy and life.

Ok, here’s the other reason I’m going to be there. The Painted Truffle, is one of the Chocolatier featured at the third annual Bucks County Chocolate Show, and is also at the Stockton Market now. Tom Sciascia, Owner, is having a chocolate tasting. He’ll have cabernet cordials, sea salt caramels and hot chocolate. When his tasting at The Four Seasons got canceled due to the snow, he was ready to share even more with the locals at The Stockton Market. Where do I fit in? In the spirit of Valentines Day, I love to bake. The Chocolate Bar will have samples of the impish chocolate cupcakes with Chambourg and black current basalmic ganache that are featured at the Chocolate Lover’s Fantasy benefit for A Woman’s Place tonight, chocolate chunk cookie samples tomorrow and both days: tickets to the Bucks County Chocolate Show will be available for sale.

So if you feel the same way I do and just need a break from the winter cold, come warm up at The Stockton Market at 19 Bridge St, Stockton, N.J. next to River Arts Gallery (formerly Erico’s market). Spread the word!


Gretchen, The Chocolate Muse

Dancing Gingerbread Men

The day was spend making gingerbread men as part of my gift for colleagues at work. I have a recipe I've been using for the past few years,that people like, yet it's sticky and not as 'spicy' a cookie as I like. Here the adventure begins. I began by infusing the butter, spices and molasses with real ginger while they melted. That worked pretty well-I'd go with fine grated ginger next batch for even more flavor. Then I cut back the butter and included tapioca flour as one portion of the flour this year to make it easier to digest and a lighter cookie. That worked too. Here was the ultimate challenge I've had each year-it's really a sticky batter. I put it between parchment and plastic, put it with tapioca flour to dust, dipped the cutter before making the cookie-nothing was working! Corn meal works for pizza dough, and I love the molasses corn meal combo in Indian pudding-why not? Well I'm here to say it was perfect. It mixed into the batter easily, absorbed the extra moisture and to dust with it was a breeze because it dusted off easily when you put the cookie on.
The final touch...I wanted them to dance. So they did :) Some had bent legs,some raised hands, some were even clapping-in the end, the men were having a good time and so was I. Decorated with caramel boots outlined with chocolate,buttons of white chocolate cream cheese frosting and faces of dark chocolate~Happy Holiday wishes are on the way.
For the recipe, check back to the Bucks County Chocolate Show website tonight-recipes with chocolate tab. Have a good day

The Perfect Pair

Take a sip, take a small bite of chocolate~let it warm and melt with the wine flavors, take another sip....repeat. Learning the best way to compliment wine and chocolate pairings seemed so simple, yet while Danielle was talking and making recommendations on the best wine to pair with the French Truffles or R'evillon milk chocolate pralines-she was focused and intent on the flavors she was envisioning. Try it out and let me know if you agree. Chopped smooth milk chocolate chopped and spread over French vanilla ice cream and Chaddsford Later Harvest Dessert Riesling. mmm delicious, elegant and simple~that's my idea of perfect.