My shop is located in Franklin, Tn. We make truffles, pralines, & confections here in house using artisan techniques and all natural ingredients. We make everything from scratch (including our peanut butter and caramel). Our true goal is to share joy & happiness through deliciously amazing chocolate. It's a great life!
We officially opened December 3, 2007 and things have been going wonderfully since then. The next time you are in the Nashville area I would love for you to come by and see what we are about!
Clay, thanks for the welcome. Since I live in Switzerland it will be tough for me to attend most events. However, I will be in the States in April - so who knows.
Great idea anyway to have a Chocolate site!
PS: Talking about the chocolate fashion show...no I cannot see wearing a chocolate dress. In fact, I saw how some started to "re-shape" during the defile and was glad to be wearing my cloths.
Clay, congratulations on your nomination for the 2008 IACP cookbook awards! If someone reading this hasn't had the wonderful opportunity to read Discover Chocolate, get it now! Clay's book has educated me to the point where I feel more confidant about conducting chocolate tastings. And, as we all travel together with CLTC, I'll have the basics under my belt as they relate to the bean to bar process. I suspect this is just the beginning of the many accolades and awards that this book will accumulate!
My pleasure Clay. Its one of my most cherished chocolate memories...Another is receiving Perugina Baci from my dad every Valentine's Day (it became a family tradition). Any chance you recall the chocolate maker of the Champagne Truffles? I think it was a small shop downtown, I would love to buy them for a friend.
Also, should y'all decide to go to Ghana, I have some contacts in Accra that know the town, places to stay, eat, etc. They don't know much about chocolate though - quite a pity. But that is where I saw my first cacao pod in the wild. A moment I shall never forget. http://www.flickr.com/photos/choconancy/sets/72157604007949360/
Yes, Clay, I'm in Seattle. I should have also said I'm loving Theo Chocolates. If you come to Seattle, don't miss their tour. Organic, fair trade beans roasted and made into chocolate right on site, generous tasting in their little shop and a great local community spirit. They also make the one milk chocolate product I like - their curry coconut bar.
Hi Clay, I received some cool pictures to post. Now that V-day is over, I will work on uploading and also describing some more the creative process at Patchi.
Clay, I saw that you will be giving a talk at Copia on 2/23. Well, I am happy to tell you that we have been invited to be a vendor at the "Death By Chocolate" that starts at 1pm at Copia that day. I am assuming you will be there for the tasting event?! It would be a pleasure to have you meet the team and taste/see the chocolates!
Clay, Thanks for the welcome. First of all I appreciate the quick shipping of your new book and the personalization you added was just right. Also, I really enjoyed the bar of Bonnat you added. It is probably the smoothest chocolate I've eaten. Now I need to find a source.
You commented on pecans and deep fried pickles. I like the pecans and have tried the pickles. One night, late, I even dipped some deep fried pickles in a handy chocolate sauce; it was not as good as you might imagine.
And, as to chocolate shops in the Birmingham, Ala are I'm not very impressed. It is popular for shops to import the large "egg shaped filled" pieces. I find their price high and quality lacking after having survived transit times and days in the counter. Those that sell handmade chocolate include dipped pretzels, apples and other items reminding me of a county fair.
Perhaps we don't have the market here but I'd like to see someone focus on quality, hand-made, truffles and such.
I've been going back and forth between the immersion blender and this really powerful pro blender I have (VitaMix), and decided last night that the pro blender is the hands-down winner. That said, if it's between the "stick" and a normal pitcher blender, the stick wins. But I'd love to hear how you're working your ganache - something I'm working on mastering...