That Moment

Posting from the R&D Kitchen:  February 22, 2012

Every once in a while, someone will say there is no such thing as bad chocolate.  And hearing that makes us want to take those people into our kitchen and offer them some truly amazing chocolate.  Watch them really taste it.  Our Master Chocolatier calls it ‘romancing the chocolate’; the way we choose each one of our ingredients very carefully, never compromising on the finest quality so that what we end up with makes you want to close your eyes for just a moment.

Pause.

Open your eyes.

Smile.

That moment is what we work toward at Seattle Chocolates.  And we get there by tasting countless batches and combinations before we settle on a single recipe.  (Well shoot, someone’s gotta do it!)  So that whatever all natural delights we might combine with our chocolate – say for the holidays, or to appeal to nut lovers or caramel lovers or those who like it a little fruity – it begins and ends with the chocolate.  And a taste that might just stop you in your tracks.

Happy Valentines Day

Posting from HQ:  February 14

Roses are red, Violets are blue, Happy Valentines Day from HQ!!  Here is a snapshot of the last heart shaped box we packed up and sent out into the world yesterday.  Whew!  We hope your sweetie gets the sweets of their dreams today.  And it’s true what they say – the more love you give out, the more that comes back.  So we hope you get a little something too.  Whether it comes heart shaped, in a bag or a tidy little bar, we wish you a choco-lata love!!!

And the winner is…

Posting from HQ:  February 7

Seattle Chocolates!  With the award season in full swing down in Hollywood (and on a screen near you), we thought it timely to announce that Seattle Chocolates has been awarded the 2012 Grand Master title from the International Chocolate Salon.  The International Chocolate Salon hosts regional tasting events where professionals, aficionados and anyone interested can gather to sample the finest artisan, gourmet and premium chocolate.  The salons are a happy, bustling, chocolate-lover’s dream.  And we are pleased to have won the highest commendation based on the cumulative total awards given at multiple events throughout last year.  Champagne truffles anyone?!?

A Valentine for Him

Posting from HQ: February 2

The new and improved “Red Hot” truffle bar was created with him in mind.  We combined the finest dark chocolate with cinnamon oil and crushed cinnamon candy pieces.

It has a sweet and spicy texture and finish.  Imagine your favorite meltaway chocolate, with a kick - and like all Seattle Chocolates, this seasonal sweetheart is kosher certified and all natural!

A Valentine for Her

Posting from HQ:  January 27

Valentine’s Day is such fun because it’s all about spreading the love – to your sweetheart of course, but also to friends, your peeps, and the world at large.  This year our ’his and hers’ truffle bars are wrapped in whimsy and sealed with a kiss.  So cute, you can almost skip the card!  But we know you are in love with us for more than our looks, and so here’s a peek at what’s inside.

Her Valentine is a Dark Chocolate Truffle Bar that we call ‘Pink Bubbly’.  The truffle filling is crafted using freeze-dried raspberries folded into white chocolate and stirred with champagne and all natural popping candy.  Enrobed in our signature dark chocolate, the combination is delicate and pleasing and never overpowering.  Sweet, tart and lightly effervescent, it  tickles the palette and is sure to make her smile.

Trendspotting: Gluten Free Grows Up

Posting from the San Francisco Fancy Food Show:  January 17

Every year we introduce some of our latest creations at the Winter Fancy Food Show.   It is always a whirlwind tour of unbelievable products and flavors and a great chance to connect with old friends and new.  This year, there were a few trendspotters (from magazines you’d know, like Sunset, The New Yorker and Better Homes and Gardens) walking the halls of the Moscone Center, ferreting out the latest tastes to watch in 2012.

Some of their finds were not too surprising –  ancient grains are huge.  We agree.  Quinoa really is a pretty tasty ‘almost perfect’ protein.  While other trends surprised us – did you know that pickling is making a comeback?

But the trend we really loved to see is that gluten free is growing up.  According to these food journalists and cookbook authors, shoppers are increasingly opting for gluten free foods, whether they have allergies or not.  And at the show they noticed that producers are stepping up by offering full flavor, high quality choices.  So, we thought now would be a good time to remind everyone that our 10 everyday truffle bars are gluten free!

Guess what, they are also all natural and kosher.  They always have been and always will be.  But still, we love a good trend!

Words We Live By

Posting from HQ:  January 9

In honor of all those New Year’s resolutions made over the past weeks, we have been thinking of some of the fabulous women whose timeless wisdom inspires us.  We couldn’t have said it better!

Always be a first rate version of yourself, instead of a second rate version of somebody else.

Judy Garland

If you obey all the rules, you’ll miss all the fun.

Katherine Helpburn

Glamour is what makes a man ask for your telephone number.  But it is also what makes a woman ask for the name of your dressmaker.

Lilly Dache

The future belongs  to those who believe in the beauty of their dreams.

Eleanor Roosevelt

Manifesto

Posting from HQ:  New Year’s Day 2012

Ø      We believe in surrounding yourself with things you love.

Ø      We believe in licking the spoon.

Ø      We believe in colorful moments and daydreams.

Ø      We believe that looks DO matter.

Ø      We believe a little bit of indulgence every day is the way to go.

Ø      We believe that truffles help people live in the moment.

Ø      We believe laughter is life’s best accessory – makes you sexy and goes with every single thing in your closet.

Ø      We believe giving something beautiful makes you feel all that!

Katie’s Gingerbread

Posting from HQ: December 24

By nature, we are dessert people. Well, let’s be honest, by ‘dessert people’ we really mean chocolate people.  So of course, we love all of the sweet, festive treats this time of year.  Here’s a fabulous gingerbread recipe that Katie made the other day.  Yep, there’s some chocolate in there.  But we think you will find it every bit as spicy and lovely as the traditional version.  Whip cream on top is devine!

Ingredients:

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

1/4 cup applesauce

2 1/2 cups all-purpose flour

1 1/2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground ginger

3/4 tsp cloves

1/2 tsp salt

1 cup hot water

2 Gingerbread Truffle Bars, coarsely chopped (1 1/2 works fine if you must nibble while cooking)

Directions:

Preheat oven to 350.  Grease and flour a 9″ square pan or loaf pan.  In a large bowl, cream together sugar and butter.  Beat in the egg and stir in the molasses and applesauce.  In a separate bowl, sift together the flour, baking soda, salt and spices.  Blend into the molasses mixture.  Stir in hot water and then fold in the Gingerbread Truffle Bar pieces.  Pour into the pan, filling pan approx. halfway.  Bake about 1 hour, or until a toothpick inserted in the center comes out clean.  Unless of course, it hits a chocolate chunk!

Our Favorite Things

Posting from HQ:  December 21

Here is a quick roundup of a few things we love! Starting with Jonathan Adler pink poodles and Barbie wreath in the same room.

The Kate Spade Cha Cha Chocolate Clutch – we think appropriate for every occassion.

Tarina Tarantino plastic heart bracelet.

Passion and green iced tea – no water, no sweetener.

Dean Martin – Making Spirits Bright Christmas Album (hands down favorite song:  Baby It’s Cold Outside.)

And for the finishing touch …Essie ‘Mink Muffs’ Nail Polish.