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Cacao Pod

Cacao Pod

Question:What's that in the picture?Answer:It's the beginning to happiness and pleasure that will certainly inspire ones mouth to part with a smile. It's a CACAO POD. It gives life to the many cacao beans inside it, that, with other ingredients will turn into CHOCOLATE, sweet, bitter or rich, chocolate. Yes, we make chocolate from scratch!    

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Thank you and Welcome

Thank you and Welcome

I love being an artist, rather making furniture, drawing, dancing, photography, writing poetry or being in the kitchen baking or making chocolate from imported cacao beans. I am happiest when I create and have an audience to share with. 2016 is joyfully arriving and with it our, a. Corporate Catering Lunch Boxesb. Sunday Piesc. Monthly Chocolate Clubd. French Macaron of the Month e. Wholesale Menuf. Baking & Chocolates Classes for children Thank you for being a part of a successful 2015. Our eyes are wide as we prepare for a triumphant 2016. Team Noir d'Ebene,Choose Happy  

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The Sweet Potato

The Sweet Potato

Not many of us can remember a time when the Southern Sweet Potato Pie was not adorning our holiday table.  Poor or rich, the dessert table held in aluminum pan holding perfectly made pie crust with the prettiest orange custard in the center.  If you were lucky an elder person made your pie crust from scratch and your home was filled with the scent of history and love.  Children, both boys and girls watched as sweet potatoes were brought from the field, washed and cleaned, peeled, boiled or baked.  Eyes wide, potatoes were smashed and lovingly mixed with sugar, spices,...

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Candy Coated Cookie

Candy Coated Cookie

It's something about a candy coated cookie. Maybe it's just the rainbow of colors poking out through the delicious cookie dough. It's exciting and makes the inner child in me smile. Perhaps it's knowing you get two treats in one, the cookie, of course, and the candy. If your feeling adventurous you made yours with the chocolate peanut candy. My eyes twinkle, dance and with each bite I feel all of the pot of gold inside me. How lucky I am to be the baker and the kid who licks the bowl that gets the first cookie.  

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Tempering

Tempering

To Temper Chocolate or Not To Temper Chocolate is always a question of the novice.  Chocolate is sweet, bitter, creamy, satisfying and very temperamental.  A splash of liquid causes it to seize, get thick, clumpy, unmanageable.  Too much heat and the chocolate is burnt.  So what do we do with this tempering thing?   The FAT in Chocolate is called Cocoa Butter.  When you purchase a chocolate bar it is shinny, smells of chocolate, breaks with a snap and all the cocoa butter strands are solid, stable.  When you carefully melt chocolate the FAT Cocoa Butter becomes unstable.   Tempering...

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