Wettest December Ever!

Sad news my dear followers!
Due to the heavy rains the ground is all saturated and so we can't get in to harvest the cocoa! Let alone dry any beans :..( The only thing to do now is wait for the rain to stop - atleast long enough for the land to dry out and harden up the ground so we can get in there to pick. At that point, we'll have to sell the beans wet (undried,unfermented, straight outta the pod) as there's no sign of the dry season in sight. But when it comes, some farmers are saying, it's going to be a pretty dry one. Let's pray it's nowhere as dry as the last!

Master Chocolatier Course in Belgium

October 3rd -8th 2010

The most exciting, action-packed week of my life!
So much so, that my plan for journaling the entire week day by day went completely out the window! Consequently, I must know reconstruct a week of advanced instruction, factory tours, shop visits and chocolate boutique walking tours from memory!

Let's see if the official itinerary from EC's website can help :)

About Callebaut:

With Barry Callebaut, there is a history of over 150 years in the world of cocoa
and chocolate. With their first steps into the processing and production of high
quality chocolates, they laid the foundations for their current expertise and
research into new products and techniques.

Tour Itinerary:

Sunday: Independent arrivals in Brussels, Belgium.
Monday: We leave at 8:00 AM for The Chocolate Academy in Weize. Welcome Dinner that evening after we settle into our hotel in Aalst.

Tuesday,Wednesday: Full day of classes at The Chocolate Academy.

Thursday: We complete our program at The Chocolate Academy including a tour the Barry Callebaut chocolate factory and a private laboratory visit with Barry Callebaut Ambassador and Master Chocolatier.

Friday: We return to Brussels in the morning to check into our Brussels hotel, enjoy our Farewell lunch and a tour of the important chocolate boutiques.

__________________________________________________________________________________

Stay tuned for my commentary and links to pictures from the week!

(Thanks for the push Matt!)

In Brussels!

After an eventful trip full of tricks and turns, suspense and intrigue ...*sniff* I'm here in Belgium but my luggage is not! American Airlines lost my luggage! And all I got is this sheer scarf and bare arms! Time for a walk to the mall!

But I have to say - the city really is beautiful. Already spotted a chocolate shop called Chocopolis right next door! Hopefully I can get some pictures up by the end of today.

Today's hotel - Best Western Carrefour de l'Europe - +32(0)2 504 9400 - feel free to call or send flowers LOL.

AA 1818 destined to Miami International. Just saw The honourable PM Aunty Kamla on the way in to Trinidad! She really does look exactly like mom! This sure was a morning of surprises! ;) Can’t believe I’m on the way to Barry Callebaut Chocolate Academy in Belgium. Me! Hasn’t really sunk in yet. Probably once I get though this day of flying and transfers :)

Tobago Cocoa Estate! ... Finally!

That was so great! And Mr. Dove was lovely - he answered all my questions, humoured me while I rambled on and on about every cocoa related thing that flew in and out of my head all while maintaining his warm and charming demeanour. Maybe I should study some hospitality - and maybe then people would stop running away...

Anywho, I learnt soooo much. My Ecole Chocolat studies definitely came in handy when discussing cocoa growth, plant varieties, diseases etc. And it was cool that I had met with the super nice folks at the CRU in UWI before so

Mr.Dove was able to put things into context as to who(m?) I should be contacting for which stage. Even though I'm reading all the literature I can get my hands on, nothing can replace seeing the real process in action. I can't wait to come

back after the next harvest to see the fermentation and drying first hand. Assuming I'm not busy processing my own super-micro-mini batch of Delft Cacao!

Now to see how much I can remember before it all slips out of my head... hmm.. maybe some pictures might jog my memory...

Off to Tobago Cocoa Estate !

Yup! Rockin the Queen Amidala lipstick! Jus kiddin! Wish the rest of the club could make it :..( But don't worry- you'll all be there in spirit! No, not that kind of spirit - it's ramadan for crying out loud!

Pics as soon as I pick up a wifi signal!

Check out the estate site here.

And a magazine article with some gorgeous cocoa photograpy here!

I wonder if any university kids wanna come check out my cocoa too!

Cocoa Futures is an article about Penn State ppl and cool cocoa stuff going on in my own backyard I didn't even know about. Also a brief overview of cocoa trends over the last few decades in Trinidad. Cocoa propogation, cloning, and some nice watercolour illustrations :)

Get Me Some Cocoa Pods, Stat

Thanks to good ol' Mattie for sending me this link :Get Me Some Cocoa Pods, Stat and inspiring my upcoming cocoa-mentary!

Also a nice, neat little dark chocolate tasting guide.

How, when, where? Chocolatier?

It's been happening alot recently, that whenever people find out that I'm in chocolate, the first question they ask is, "How in world did you find your way into that?!" That's a really good question. And the truth is, I'm not exactly sure. Honestly! Quitting my job to become a chocolatier has been the biggest, craziest, scariest, most rewarding, amazing wonderful decision I've ever made - but it all happened so fast that I'm not sure exactly when or how it came about.

The more I think about, the more I find that the desire was there way before I ever dared to say it out loud. My dad would probably say I decided when the cocoa plantation came about. My mom said it was when I read an article in the paper a couple years ago featuring my high school classmate as Trinidad's first bean to bar chocolate maker. (I'm requesting permission to plug here:) Definitely that's where I learned about ecole chocolat. But my devotion to chocolate was present waaaay before then. It's so hard to put into words, my feelings towards chocolate! The mystique, the allure, the beauty... Food, Art; creating them both simultaneously with my own two hands... there! Right there! That thought in its most abstract form has been floating around in my head since ... since always. I may not have known what exactly I wanted to do, but I knew I had to create. Create .. something! Whatever it was, I knew in my bones I had to pour my eveything into being the best - whatever it was - I could possibly be.

So yeah, I guess, I always knew.

Thanks for asking : ,

Not too shabby!

Well, I think it's cute! Can't wait to take what I'm learning from sugar craft to chocolate! I'm a bit busy working on my display/final project for the cake deco class - I chose Sweet 16 - I know... shocker right?

Here are some lipsticks I made out of gum paste. Ok for a first try- but alota room for improvement! Here's the link I based it on.

See my poor squished E? Guess I gotta do it over, although... it looks kinda cool chubby! Guess I'll have to make a design choice.

I've decided to perfect my rose making by making 100 roses. 8 down 92 to go!

Back to "work"! *^_^

Got home at 1 am - cake deco class 9 am that morning - tough but totally worth it!

Made my first gum paste rose - I think it came out cuuuute!

Mum made the calla lily next to it.

James Rosselle! Even cuter in real life!

Chocolate class was sooooooooooo fun!

Got pics too!
I thought James was cute on TV but he's even cuter in real life! And he's such a sweetie too! It was probably the nicest day I ever had... my flowers were ridiculous and it was way too hot to work with chocolate - but it was grrrrrrrrrrrrrrrrrreat! The folks at cake supplies depot were so nice. I'm gonna take more courses from them whenever I'm up here again! Loved it! Gonna post pics as soon as I get back to Trinidad *^_^

Friday, July 16, 2010
Here we are aboard Caribbean Airlines Flight 480 cruising at 36,000 feet on the way to Fort Lauderdale. The first officer announced that we should be arriving 20 minutes early!!! Could it be that we’ll be early enough to attend James Rosselle’s Sugar Flower demo “a Very Sweet Trip around the World”? Maybe…. *squeeeeeee!!!! I wonder how if there are any places left? Or if they’ll allow anyone to register so last minute!

Oh, ok now she’s saying we’ll be arriving 15 minutes early – trying not to get my hopes up – but he’s going to making Tulips from Holland, Lilies from Italy, Cherry Blossoms from Japan, Irises from France, and the Cattleya Orchid from Brazil! Oh! I hope hope hooooope we get in!

Gum Paste Flowers!

Today was our second class - first class actually making anything - and it was pretty fun. The AC dried out everyone's gum paste but I think we got some good work done - lots of leaves and flower centres - OH! and stephanotis flowers! No pics yet - cos they got wet when it started to rain suddenly on the way to the car!

Not much- but I'm super happy to have some experience of SOMETHING before I go to the James Rosselle course this weekend!! I'm so excited/nervous!! I should have high speed at the hotel so I'll be uploading pics, like - almost immediately!

I wish I had some ecole chocolat schwag - like a shirt or something to wear to the course -- hmm... I should write that in my feedback form. Anyway - can't wait!!!

GRADUATED!

I did it! I completed both the Chocolate Maker and Professional Chocolatier programs! Check out my awesome Ecole Chocolat badge I get to use on my site! It really was a great experience and there are alot of resources available in the graduate centre. My only regret: Not doing these courses earlier! Can't wait to get my certificates!

13 days 8 hours 43 minutes and like.. 2 seconds!!

I think I'm hyperventilating!

Win Chocolate?!?! Outta my way!

So! Amano Chocolates is holding a "Guess The Origin" Contest for a Chance To Win aYear's Supply of Chocolate!!!
This lovely pic of these super cute and chubby beans (remind you of anyone ? *^.^*) are the beans used for their new chocolate and if you can guess where they are from, you could win a one year supply of chocolate!

About the taste of the beans:

"They have a beautiful rich chocolate flavor with some very nice fruity notes. We have made a number of test batches and the chocolate made from these cocao beans is wonderfully complex. The finished chocolate is unlike any of our current chocolates."

Based on that description - my expert chocolatey-person advice? They could be anything :S If you win, remember your ol' pal Les, would ya?

Good Luck!

Countdown to James Rosselle class!

Tomorrow is June 18th. Apart from being the due date for my Professional Chocolatier course Research Assignment 6: Sourcing Your Packaging, Equipment Supplies AND my Chocolate Maker final EXAM (!!) it also marks the beginning of my countdown to Ft. Lauderdale to meet James Rosselle for his chocolate flower making course!!!!! He's such a cutie! I mean look at him! ------>>>

The class I'm taking is the
JAMES ROSSELLE "CHOCOLATE, CHOCOLATE, AND...MORE CHOCOLATE!" on JULY18, 2010

So it's a business expense, right? right....?!

This is his cake shop website. His sugar work is A-MAZING! I guess that's why they call him the sugar flower guy.

James won 3 consecutive food network challenges! Or is it 4? Either way, I rrrrreeeally, really hope I can get a picture with him! I hope I don't embarrass myself too much either ^_^

Just 28 Days 14 Hours 16 Mins and 35 Secs to go!
Can't wait!

Rogue blogger returns... or does she?

Holy hiatus Batman! So I've been completely busy studying/working on assignments/getting sick/applying for visitor visas/ hosting guests/ trying to take over the world and totally neglected my poor bloggy in the process... which I thought didn't matter cos no one was reading it anyway. Thanks to Matt for proving me wrong! Usually I would put up a picture now but I'm now realizing I don't have any pictures of you (?!) But I guess that's not by accident - you're a crafty one Mr. Lee - I'll give you that... ;b

But in all seriousness, I have Matt to thank for introducing me to truly fine chocolate in the first place - even though my mom devoured most of them before I got a taste ^_^* ... Yes, Soma Chocolates

I think they were chocolate covered coffee beans?* They were dusted with cocoa and they had a nice thick melty layer surrounding the bean and I remember being warned they were addictive ;) I have a bad memory but Matt's an awesome gift giver - thanks Matt!

(*MATT says they were hazelnuts - you rock Matt!)

Soma has such slick website too ... check it out below :

Fun with Silicone Putty!

Look mom!!

I just made my own silicone putty mold!

And it was easy!

Slimy, yes but hard? NO!

First I chose this cool "jade" dragon medallion.

Then, I got out my silicone putty components (the white's the base and the pink's the catalyst) and kneaded them together.

Then I caaaarefully squished my dragon medallion into the putty and left it to set up. It takes about 20 minutes to start turning all rubbery but it was in the A/C so I left it in a hour or two longer to make sure. Check out the detail, kimosabi!

Then I poured in some dark chocolate couverature and presto! Voila! Hidden Les, Chocolate Dragon!

Signature Recipe Assignment

Here are the recipes I came up with for the assignment. A far cry from the grandiose plans I had in mind when the course started - I can't believe I got sick again!!! What's going on?! They came out pretty ok though - I also did the dark chocolate covered tambrind balls - and they were yyyyuummy!!

Assignment 5: Develop Your Signature Chocolates

Sarah Babies
ganache with passion fruit tea infused cream
Enrobed in pink chocolate drizzled with white chocolate.

Citrus Midnight
fudge – orange flavoured angostura bitters
Enrobed in dark chocolate and drizzled with white chocolate

Gold Fire
Cinnamon flavoured fondant –tinted yellow
Piped into dark chocolate shell, decorated with gold leaf*/placed cutout baby flower.

Chewy Cuties
Soft caramel
Piped into dark chocolate shells – cavities first drizzled with pink chocolate.

Crunchy Lauries
Croquant – sliced almond
Enrobed in milk chocolate decorates with white mittens!

Recipes
Sarah Babies
Addition to Master Luxurious Truffle recipe:
After scalding, add two passion fruit tea bags and immediately removing from heat. Use a large spoon to keep the bags submerged if necessary. Allow to cool for 30 minutes.
I was inspired to use pink chocolate because it was in my mind from the beginning of the course to make the cutest pink bonbon for my baby cousin Sarah because really cute – and pink! That lead me to use the passion fruit tea as I was going for a subtle flavour to go into a delicate bonbon

Citrus Midnight
Changes to Master Fudge Recipe:
· 6 0z bitter sweet chocolate called for in master recipe is replaced by 3 oz Hershey’s semisweet baking bar, 1 ½ oz Valrhona Alpaco and 1 ½ oz Valrhona Abinao.
· Substitute 5 ml of vanilla with 5 ml of Angostura Bitters Orange. Yummy!

I used dark chocolate here because I just love how it goes with orange and the bitters just brings out the decadence of the dark chocolate. I just couldn’t imagine using anything else.

Gold Fire
Fondant recipe from about.com : candy
(For 2 cups of granulated sugar, 1/2 cup water, and 2 tbsp corn syrup)
Work in 5 ml of Goldschlager cinnamon schnapps during kneading. Tint with 5 drops of yellow food colouring.
I used dark chocolate here because I thought white or milk would have detracted from the kaboom effect of the cinnamon schnapps. Also I thought the gold leaf would have been particularly striking against the dark chocolate – now if only I could catch one of those rascally gold flakes!
Important note: Do not allow helpers (especially moms) to get into the schnapps as they will be completely useless afterwards.

Chewy Cuties
Master Caramel recipe for soft caramel centre. Unflavoured.
My reasoning for using dark chocolate again is twofold:
1. Caramel is soooooo sweet! Milk and white would have distracting/overkill.
2. Dark chocolate is just awesome! I don’t know if there’s anything more alluring (and uber-luxurious-looking) than caramel oozing out of a dark shell after biting into it! Is there anything dark chocolate can’t do? I thought not – but then I tried to make croquant…

Crunchy Lauries
Master Croquant recipe using almond slices- rolling as thin and flat as possible.
I used milk chocolate after deciding that the dark chocolate was competing with the caramelized sugar. Upon reflection I’m thinking that my decision to use milk chocolate stems from my relative disdain for brittle-esque formulations – we mostly only see brittle sold by street vendors. But then again it might also be saying something about the level of success with my croquant! If that’s the case I might revise my choice of coating in the future as my technique improves.
Note: This recipe was so named for my cousin Lauren who ate most of my croquant when I wasn’t looking. (Hi Looenne!)

Let's go Tobago!

Here's a big ole tourism magazine about Tobago I found for your reading pleasure.

I think Duane Dove is back in town - I hope we can check out the plantation soon - and I hope they're still doing tours!

And here's a cute lil' soca baby! You can't see it too well but this is cousin Leigh's baby, Ava, wearing her T & T Soca Baby top from her favourite auntie Les!

Oh well, one cutie-petutie picture deserves another!

Look at those little lips!

Fun with Uncle Fwunkie and Auntie Anne!

Chocolate is always fun but it's even more fun when everyone gets in on the action!

We had lots of fun enrobing marshmellows and I was super happy for the company since otherwise I'd be practising all on my lonesome :..\

Thanks to auntie Anne there's lots of photgraphic evidence ^_^*

Gotta work on those pesky feet! But all in all, a nice first try!

Dark chocolate enrobed marshmellows: All agreed it was a lovely combination - but some would still only be satisfied by the pure thing...

Gotchya Uncle Fwunkie!

Hope to see yall back in Trinidad soon!

Duane Dove, Tobago Cocoa Estate

Charm Clubbers! Unite!

I would like to propose an excursion day/weekend Saturday 15th of May 2010 to visit the Tobago Cocoa Estate! Check out the video below! Who's in? heh heh... I'm just joking sillies - you don't have a choice... *glower*

Sneak Preview of the future Delft Cocoa Lodge!

Our Goal: To create a place where locals and foreigners can come to learn and experience the ancient alchemy of cacao bean to Theobroma : Food of the Gods - Chocolate ...

Brasso Venado trip to Delft Cocoa Plantations ... yes, that's what it's called people!

Delft Cocoa Plantations
-- funny story bout the name -- which i'll discuss later(see here for hint). For now, may I present:

Our Field Trip in Pictures

making my mark on cocoa...

Look carefully and you might be able to spot the elusive Atiyyamon...*shh - quiet now...












The proposed sight for the Delft Cocoa Plantation Villa(s) - The 'natural' pool will be cascading down to the left.



They say T&TEC wouldn't provide electricity in here -- and WASA is a pipe dream *pun sadly intended* but I think we can still make it work!


I'd hate to clear any trees though! Can't we just build around 'em?


stay tuned- lots more to come!

Golly!!!

Thanks guys! I love it! It's got all the nice vintage posters an' everythin! I'm using the wrapping for an apron! Check charm club for details! LOL!

Mysterious package shows up at door!

What could it be? And who could it be from ?

I'm a Chocolatier!!!! kinda...

TEMPER ATTEMPT: NUMMER EINS!

PRETTY! but alas... FAIL...!

Lesson learned: There exists a high probability that mom will dip wet things, like apples, in the chocolate when back is turned during tempering, thus causing chocolate to seize. Mom is tricksy...

World's Most Expensive Chocolate Truffle!!

$250 US? .... yummy.... check it out

Need help with tasting assignment!

I was supposed to ask you guys the following questions for my report! Please click on the comment link below and then leave a comment or email me plzzzzz!

10 Q!

First Chocolate Tasting Event!

The Chocolate Tasting was really lovely - thanks to all my lovely (patient:D) friends who helped me pull it off! I don't see how I cuold have done it myself with my unrefined palate and lack of ability to articulate taste into like- words and stuff! Here are the results of the tasting, followed by some overall comments :)

Aww! These guys are so nice :}

My super nice tutor accepted my assignment for grading! I'm so relieved/happy! Now let's hope I did ok!

Psyching my self to temper - tabliering method -- only problem is my tablier is more of a tablierette ! Let the challenge begin!!

Discussion Assignment: Researching Business Models & Products

Slow Start :...(

How could I get sick at the very beginning! I started my research early enough but then this cold hit me out of nowhere! I've been sick for a week, missed my assignment deadline and still have this int(f)ernal fever that can't decide whether it's coming or going! I'm really upset with myself for missing the assignment but I'm not gonna waste time crying about it. It's a really good exercise that helps you to decide the kind of chocolatier you want to be by researching independent chocolatiers from a huge list they compiled. This is especially wonderful for me as I am SO full of questions about how to go about this whole career/life change I've undertaken. So I've decided to post my assignment discussion here on my blog. ^_^

The Journey begins!

This blog will chronicle my journey to master chocolatier!
Sounds arrogant? I agree! But if you're gonna dream - better dream big, right?!

I enrolled in Ecole Chocolat's Professional Chocolatier Program which they describe as an intensive, part-time program in chocolate making delivered 100% online over a 3-month period. The curriculum prepares you for a consistent production of fine chocolates and bonbons, confections and bars.

I've also enrolled in their Chocolate Making from the Bean Program which I hope will provide me with the resources necessary to determine whether this is a feasible plan for our family's cocoa.

Learn more about the courses at Ecole Chocolat here.