Exclusive Chocolates by Catherine

The Rest - 2013 in Review

April 3, 2014
I'm finally getting around to finishing documenting my 2013 Year in Chocolate, just as the weather is warming up and threatening to put a damper on my newest chocolate plans!

Was I successful in making 50 kinds of chocolates in 2013?  I'm not exactly sure, I lost count at the end, but if it wasn't quite 50, I came pretty close. I'm pleased with the results!

In between having visitors for much of the month, I did manage to make chocolates for my colleagues for Christmas, as well as a few other gifts. 

After flying home on the 18th, I helped my mom prepare for our annual "Ladies' Tea." This year our theme was, what else, chocolate! 

My interpretation of the traditional Swedish Chokladbollar was a huge hit!

In all, 2013 was a hugely successful year of chocolate, and 2014 is turning out to be even more exciting! 


#25-30 Advent calendar truffles

November 19, 2013
I had just about given up home of reaching 50 kinds of chocolates this year, but after making 6 at once last week, I am still in the running!

While perusing my favorite chocolate supply website (pralinenwerkzeug.de), I saw some beautiful gold boxes with clear lids that hold 25 truffles and an idea popped into my head: what if I made personalized chocolate advent calendars for a couple of my best friends?  Instead of hiding the chocolates behind little paper doors, what if I made them all look ...
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#22-24 Almost Savory

November 6, 2013
Making good on my promise of a custom box of chocolate for a friends birthday, I asked him for some input. His first reaction: "Do you know the Lindt chocolate with salt?!?" No, I didn't, but if it was worth getting that excited about (and I *love* salt) I decided I would invent my very own salted truffles.

Dark, dark chocolate ganache centers, hand-rolled in milk chocolate and dusted with Himalaya salt
It's like dinner and dessert at the same time!

To round out the box of chocolates, I used da...

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#20-21 Exotic Fruit and Hazelnut Squares

October 29, 2013
Visiting friends calls for presents! And when time allows, that means truffles!!

On my first free day since I can remember (well, it hasn't been more than a couple weeks, but boy what a crazy few weeks!), I decided to make two kinds of truffles.  Same method, but different centers and decoration.

Meet Peach-Passionfruit and Hazelnut Cream Squares!

Peach-Passionfruit wrapped in dark chocolate and dusted in gold

Hazelnut cream also in dark chocolate with gold and silver transfer swirls on top


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#19- Double Chocolate Hearts

October 15, 2013
It's finally that time of year again!  I can make chocolates in my 4th story non-airconditioned apartment!

My first experiment with chocolate shells was a smashing success.  I kept it simple: dark chocolate shells, chocolate cream filling, dipped in dark chocolate. So. Good.

I also tried out my chocolate "tempering" device for the first time.  It's actually just an electric chocolate melting gadget, but it's certainly an upgrade from using a double-boiler. Because the device takes so long to he...
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#18 - Coconut dream

September 29, 2013

I knew I would make a huge batch of ganache for the wedding truffles, just in case, so I planned to repeat a recipe I created last December with the leftover filling. Having brought coconut shavings home with me from Germany, I was able to recreate my masterpiece from last Advent. Chocolate ganache with coconut, twice rolled in white chocolate and then in more coconut shavings. This kind of coconut shavings is much different than anything I was used to seeing in the US: much tinier flakes, a...

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#15-17 Truffles for Erin and Greg's Wedding

September 29, 2013

Along with the now staple of my chocolate making repertoire -Champagne truffles- I made two kinds of coffee flavored truffles as a wedding present for my dear friends' special wedding week in Colorado. This was the first time I used transfer papers for the design on the top and they turned out quite well!

I also finally had sanding sugar to roll the Champagne truffles in and wow! what a difference, they looked much more classy with the larger sugar crystals.  Next time I plan to make truffles ...

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#14 – Champagne truffles

September 29, 2013

This repeat of the Easter weekend Champagne ganache truffles was much more successful although making any sort of chocolate in a non-airconditioned apartment in New Jersey in June is an adventure not suited to the faint of heart! (nor for those who don't want to wash their hands between every two rolled balls!) Unfortunately, I forgot to take pictures... won't be the first time, I'm sure!

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#13 – Creamy Mints in Dark Chocolate

September 29, 2013

Dear Mr. After Eight,

You've met your match.


My kick-ass creamy mints in dark chocolate


While these don't necessarily travel well on a bike in warm weather (don't ask how I know that!), they were absolutely delicious! I experimented with the shape a bit, making some like shortbread cookies and then dipping them halfway into dark chocolate, while I cut others into squares and layered them for double the minty goodness.

so yummy!

Double the minty goodness!


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#12 – Innovative Champagne Truffles

September 29, 2013

This was an unsuccessful experiment, as I thought that the Champagne ganache from the Easter weekend truffles would be even more decadent wrapped in dark chocolate, but while the visual appearance was ok, the ganache was much better simply rolled in sugar.

Better luck next time!   

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Chocolate by Catherine

Started as a way to chronicle my adventures and experiments as I worked to complete my goal of making 50 kinds of chocolates in 2013, here you can read about my latest creations, drool over delicious photos, and make suggestions. If you are interested in ordering chocolates as a gift or for a special occasion, don't hesitate to send me an email at chocolate@catherineeisele.com!