The Chocolate Season

Chi-O Cuties

2010-03-14T18:25:00.000-07:00

Just wanted to do a quick blog post about how awesome my sorority family is! As you all know, i relocated from omaha to algona and left some of my closest friends there. All is not lost though, my friends are not just friends...they are family. My sorority sisters from Chi Omega are amazing and just thinking of them always brings a smile to my face.In fact, all 5 of them drove to Algona to help at the shop for a weekend (they worked NON-STOP), and even surprised me with the first ever Chocolate Season t-shirt (they are so creative!)Each girl in my family is completely different, but somehow, we all share a common bond and explode with happiness or laughter whenever we're around each other.The first in my family is Julie, she is my little sis. With a heart for those in her neighborhood and for those around the world, she never stops giving and with a listening ear, gives amusing but insightful advice. Julie was the first Chocolate Season employee and i count her as one of my most cherished friends.Next in the lineage is Felicia, Julie's lil' sis. When Julie left for Africa, Felicia stepped in as Chocolate Season employee number two. Felicia is candid and witty. She has many attributes, including an insane amount of intelligence and drive, but also an odd sense of humor and uncanny ability to knit :)After Felicia comes Hannah. I looooove how blunt and honest Hannah is. She and I can laugh about anything and she is quite the fashionista, (i love it when she lets me borrow her stylish threads!) I truly believe she is going to be the world's best mother, or the first multi-millionaire global real estate queen. Hannah's lil' is Jena. And Jena is a lil' lil' :) She is my perfect pocket-sized sister and her smile is nothing but contagious. Jena's gutsy and daring, and i couldn't imagine my perfect Saturday night without her and her many stories. Hannah and Jena both have stepped on multiple occasions at a moment's notice to help with the biz and I'm so grateful for their support and hard work.and last but certainly not least, would be our newest lil', Molly. Since the move happened right when she joined the family, i have not had a ton of time with her, so i relish any opportunities i get to talk with her.
She is very sweet and genuine, and as i found out when she came to algona, quite the aspiring chef (she could make a yogurt sauce that would knock your socks off...and her mudball pre-coating ability is inspiring) and i can't wait for her to come back to the shop!

love you girls :) and thank you for all your support, encouragement and time, and for always laughing (or attempting a small chuckle) at all my bad jokes :P

one month wrap up

2010-02-28T15:46:00.000-08:00

It's been a month! We opened the day of a blizzard and still had excited chocolate-enthusiasts braving the weather to come check us out. It's been a blur of chocolate dipping, coffee making, cleaning, accounting, baking and so much more :)
I can't tell you how fun its been and what a continued learning experience it is for us to figure out what our customers crave, how to train employees, learning how to use the cash register and change the tape in our pricing gun and besides all the daily chores, i still get to bake, create, and educate customers on our products and about chocolate in general. (which, by far, is my FAVORITE part)
We had a lovely grand opening with around 70 people showing up. Algona's response and support overwhelms and humbles us, we couldn't ask for a better community to live and work in. We had a variety of treats and those in attendance got to see a glimpse of what we do. But since you all couldn't be there, i'll describe some of the "yums" at the store.

The imported cheeses (and always one domestic!) as well as native Jasper wines are very popular and people love the fact that they have gourmet food options right in their back yard. The mornings always feature one or two breakfast items that are, yes, made THAT MORNING!

People are in shock when they realize they are not purchasing items baked from frozen Sysco or Sam's club and when they taste it, they just about fall over from disbelief because homemade items are just not something you find in retail stores anymore.

But that makes my job all the more rewarding and I love exciting customers with new items or flavors they wouldn't normally pair (hmmm, banana nutella bread and chocolate chip amaretto bread pudding and *gasp* muffins with a complimentary yogurt/fruit sauce)

We have fresh brewed drip coffee (no over-roasting here!), sensational lattes (with real chocolate and caramel) and hot chocolate or sipping chocolate (made from chocolate. not syrup. and not powders)

The afternoon is enticing with artisan chocolates and fudge from the case, any of our worldly chocolate bars, dipped apricots or fresh cookies, gourmet popcorns, or a "snack of the day" which you will find at least one or two, if not several options like decadence cake, vanilla-cardamon mousse cake with raspberries, cupcakes, cheesecakes, brownies or whatever inspires us that afternoon.

What people are loving about the shop is our relaxed atmosphere, free WiFi, friendly customer service, and the fact that everything you find is natural, no preservatives. Everything you eat you can pronounce ;) and we make our chocolates and other sweet treats daily right in the store. Everything but the cheese, wine and chocolate bars are made from scratch in-house, and even when you order on-line, you are still getting your treats made just for you :)

Besides the yum-yums, we have lavender products, purses, vintage hair accessories and super cool and flattering aprons!

Lastly, I want to thank you all for being loyal friends and customers, and for making our dream, The Chocolate Season, come true. We hope to continue to thrill and inspire you with our creations and hope that our life's passion will become sweet moments in yours.

Can you believe it?

2010-01-31T20:01:00.000-08:00

We're open. Yes, we are open :) The Chocolate Season Confiserie and Dessert Cafe just finished our first week in Algona, IA, our new home (we hope they'll keep us around for a looooong time)
We opened during a blizzard but we still had loyal friends brave the snow, ice and wind to sample a latte or some chocolate and after that, the next 6 days were all a blur of training of employees (lissa and rachel) baking, chocolate-making, ribbon tying, reports, coffee grounds and foam.
Algona has been nothing but wonderful in their welcome and interest in the store and we've already had repeat customers. (we haven't even advertised yet...but we are recording a radio ad tomorrow...wish us luck!)
We open 7 to 5:30 Tuesday thru Friday and 8 to 2 on Saturday and even though its only been a week, it seems like we've been doing this at the store forever. We also opened up the on-line shopping cart Tuesday night and already had some orders! (yes, we need to update the web site to match the theme of the store and to showcase lavender, aprons, hair clips, purses and our new luxury gift boxes that are replacing the baskets (which i looooooove the new gift boxes!) but you can always call our new number if you have any questions or need to special order something (515-395-2462)

Our day starts early in the morning when we bake something fresh for the AM crowd, be it scones, banana bread, granola, brioche etc and then in the afternoon we try to bring out new cookies, brownies, tart, cake by the slice or this week i hope to get some chocolate custards or mousse out. Throughout the day we help pick chocolates out for people, make lattes, and our classic hot chocolate and European sipping chocolate has been extremely popular, and to sweeten your morning or afternoon, every drink comes with a little piece of milk or dark chocolate!

So how do we serve all our great customers and keep up with inventory? (which we ran out of continuously this week! i had to try to split time with training, being out front with customers, and in the kitchen making chocolates all week, and brad and i stayed at the store every night till 10-10:30 just trying to keep up!) But that's ok, because i have a secret weapon. :0)

My weapon is called.....Brad. and Mom. oh, and Dad. Yes, they have not left my side this entire week...i even get customers in requesting Brad's lattes, and no one greets customers quite like mom, she warms up the entire store with her charm and could sell a winter coat to a polar bear :) and dad's been wonderful with helping get the accounting books started and saving us with a drip coffee pot...long story....

One morning mom and dad even got to the store before us to start the coffee, put away some surprise groceries and sweep the floor. how lucky are we? i would have crashed and burned without mom, dad and brad's love, support, encouragement and all the time they spent helping with the store.Hope you enjoy some pictures of the store, and i'll try to update again soon (once i find an ounce of time!) But please come visit us to try some luxurious imported cheeses (which have been selling like crazy!) some wine from Jasper winery, chocolates, gourmet apples and treats, our fine solid chocolate bars, desserts or shop around for vintage hair clips, aprons or purses :)
If you have any questions, or suggestions, or requests, email us at contact@thechocolateseason.com, call 515-395-2462 or order online at thechocolateseason.com :)

PS- if you can find the time, try to stop by 114 N. Dodge St Algona, IA, for our ribbon cutting on 2/12 at 9:30 for samples and fun times and then Bradley's Photography, which opens in a couple weeks (and is suuuuuuuuuuuch a cool gallery and meeting place) has his grand opening on 3/5 at 9:30!

Almost Completed!

2010-01-09T18:17:00.000-08:00

well, i'm sure you're all upset with me for not blogging properly the last couple months. but....if i had been blogging, then i would not have been working on the store, then i'd never be able to open, and you'd never get to eat truffles, rocky road popcorn or all sorts of lovely treats from the chocolate season ever again. :P so i figure you'd forgive my lack of posting with some updated pictures of the store!

things are moving along, you saw some of our "before" photos when i last posted, and here are some "inbetween" photos, and then the last ones are "so close i can taste the finish, but not quite there yet" photos.

what's taking so long you may ask? well, really, with the help of friends and family (toooooooo many friends to count (just trying to name some would be: the stones, limbaughs, christensens, loeschens, joe marck and lizzie lebedz (their generous personalities will deserve a note all by themselves!) and many many more!) and some of the key players have been: rich and linda feaster, ed and becky berg, and sara and scott lockard, but, as you can tell, we've been doing a lot of the demo/construction/finishing touches ourselves. So, as talented as we think we are :) we're not as fast as professionals!

but we've been doing lighting, painting, then touch ups for painting, building the bar, doing baseboard and quarter round, then searching for inventory (aprons, purses, wine etc), ordering business cards, GC cards and envelopes, more kitchen accessories, prints and frames for the studio, sewing pillows for the store (thanks sara!) finding more furniture, ordering chocolate, making the chalkboard, figuring out pricing for ALL the products, learning how to use our cash register (ok, that's on the "to-do" list still) setting up a credit terminal, ordering and putting away boxes for confections, setting up the kitchen and familiarizing myself with my surroundings, ordering coffee equipment, coffee, learning how to USE the coffee equipment *ha ha ha*

and brad's still doing photography, print orders, making albums, responding to emails etc, and these are all things we've been doing...and there's so much more i can't even remember it all! oh yes...and lets not forget the fact that bradley and i bought a new house and we finally closed on it after "renting" and living there for a month...so we are slowly...slowly....trying to unpack and make it our own!

so i hope you enjoyed some photos, sorry, there's still newspaper on our gorgeous front windows, and yes, i need to do some major cleaning...but you'll get the idea!

also, what's to come? well, an awning for the front of the building in the next week (i hope!) putting in the coffee equipment, finishing the bench cushions, getting tables and chairs, and hiring and training an employee, doing a ton of paperwork, and hoping for a potential opening in mid-end january. *gulp* wish us luck and i'll let you all know when we're open and when the shopping cart is ready to use for national and international orders! (even though i expect all of you to come to algona to see us at the store!)

thanks again for all your support and interest....and see you soon....at the store! you can browse gorgeous photography with a very handsome photographer, or just stop by and pull up a chair at the chocolate bar :P

A New Direction

2009-11-11T20:07:00.000-08:00

The Chocolate Season is heading in a new direction....North :0) Actually, northeast to be exact. We are relocating to Iowa from Nebraska and will be expanding into a confiserie and dessert cafe and will be sharing a retail storefront with Bradley Jensen Photography. (some of Brad's work below!) :0)

The new shop will be Euro-Vintage in design, featuring free WiFi, a sit down granite chocolate bar, imported cheeses, local espresso and coffee, fresh breads in the morning, desserts by the slice, assorted chocolates, native wine and some non-edibles like handcrafted whimsical aprons, locally grown lavender products and one-of-a-kind hair accessories. (as well as all the other services you've grown to know and love from The Chocolate Season)

This exciting expansion has been a ton of paperwork, inventory researching, financing, and labor...especially since we are doing a majority of the construction and decorating in-house...(extra thanks to mom and dad and the members of Team Rohan!))
*pic #1: what we started with
*pic #2: some demo...ok... ALOT of demo
*pic #3: Team Rohan
*pic #4: drywalled and beginning to prime and paint The Chocolate Season officially closed down for a few short months to make this transition go more smoothly, with an expected reopening of the online shopping cart, and new store, in January.

But we did, however, have time to do some fun projects right before closing, including a lovely baby shower, hosted by Chi-O sister, Jess :) We did some pretty-in-pink baby favors and pink cupcakes, and afterward, we received the most considerate and sweet thank you note in return (it truly made my day..week...month....thanks jess! xoxoxo to you!)
Also had several weddings in the last month, one featured the ever so popular mudball favor, another was a one-piece truffle favor with custom made "thank you" tag tied with ribbon, and also the two-piece truffle purse favor, for a wedding in Iowa City.
In addition to weddings, we made some treats for Wiltgen's Jewelry and Gift World's open house this week, created chocolate favors for Algona's hospital fundraiser, the Legacy Ball and made some yummy desserts like an apple frangipane tart, strawberry cheesecake, and chocolate pave cake, for a Rotary Club presentation (including a powerpoint...yes...i created a powerpoint....impressive right?) :PThat about wrapped up the last days we were open...and then...Brad and I bought a house. We have some work and decorating to do, but it is truly lovely and we are so excited about this new phase in our lives.Even though we will be closed, I will keep you updated on the phases on the new retail location, as well as any house improvements we do! (Because i know you're curious!) :P

Thank you for your continued support, and just because we're relocating, doesn't mean we won't still be coming to NE. We'll be around a ton, and some fun incentives for my home base clients will be sure to make an appearance in your emails! As for my national clients, look for NEW gift options to show up on the shopping cart when we re-open, and i won't keep you waiting for long...just a few short months to January, and then you can satisfy all your Chocolate Season cravings!

Fall is here!

2009-09-28T09:08:00.001-07:00

So many things have been going on in the last month! We have new products for Fall, new gift options to replace gift baskets, new logo, working on our new retail location, had a trip to GA to see my best friend and new baby, and Brad and I celebrated our 3rd wedding anniversary! *whew* i'm tired just thinking of it!

But let's start with some fun products for Fall. One of which are the Noir Callet Brownies. Oh lusciousness! These brownies are super dark, made with unsweetened chocolate, with pieces of 72% dark chocolate callets in the middle of their super fudgeyness (is that a word?!) But to accent with just a touch of sweetness, we dust it lightly with powdered sugar. Pair with fruit, unsweetened whipped cream, or an ice cold cup of milk! MMMMMMMMM!

For October only, we have the "Spook"tacular Gourmet Apple. A Granny Smith apple covered in caramel, dipped in couverture white chocolate, "mummified" with dark chocolate eyes and white chocolate drizzle. This guy weighs in at a little over a pound of yumminess...and I've decided to name him Herman :)
As I mentioned above, we are replacing the gift baskets with something new....I don't want to give away the surprise, but they will be awesome and a little more "hip" than just a basket!! and will still keep the names "surprise me, spoil me and indulge me" (because, well, i love that!) But just know that our baskets are now off-line, and we won't have them replaced for a couple weeks.

If you are in need of a custom gift option, just drop me a line, and I'd be happy to customize a gift bag or box for you!!

Also new on the horizon...a new logo. This is premiering in our business cards and printed material, but won't phase into the web site till later this winter. Pictured above is our former logo, and yes, I loved it, it was chocolatey, and symmetrical and had my favorite color green in it...but as we've been working on the new retail confisserie and dessert cafe, we have decided to go with a soft vintage/European decor and this logo just doesn't fit. Our new logo is more organic in nature and lighter in color, and this will hopefully give you a glimpse into what's to come! :)

Hmmm....other fun things in life was my trip to GA to see my dear friend Amanda, her husband Nathaniel and new baby, John. It was fun being "auntie" for a week and helped her clean and take care of the baby, and just spend some quality time with two (now three) of the most amazing people I know! You both are fantastic parents and I'm excited to see how John, and your family, grows!
*thanks for a wonderful trip dearie!*

Lastly, Brad and I were blessed enough to take some time and celebrate our 3rd anniversary in Iowa City. Marriage has proven to be a wonderful refining tool :) and has given us many fun times, but also times where we've had to lean on each other for support, which in the end, makes you appreciate each other all the more.

Even though we work a lot, we do always make time for date night (like this one...we went horseback riding!....date night is something I suggest EVERYONE do!) and I just wanted to thank Brad for always loving and encouraging me....because without his belief in me, The Chocolate Season would never have been born! *thank you sweetie!**and here's a link to our wedding slideshow, showcasing our fabulous wedding photographer Shawna Herring from GA. It's always fun to look back at a day that changed our lives!

Oops, almost forgot! The fall issue of Pastry Baking North America was published on the 25th, and if you are one of over 25,000 subscribers, you'll see The Chocolate Season in the Regional Showcase with a "plated version" of your favorite Marbled Cheesecake Brownies! Here's the photo, with components being the brownie, midnight fudge sauce, raspberry coulis, homemade raspberry leather, raspberry cream rolled in freeze-dried raspberry powder and chocolate discs....yummmmmmmmy.

Thanks for reading, and I'll make sure to keep you all updated on the new gift options coming soon, and hope to see you swing by The Chocolate Season for all your fall treats!

Business Buddies

2009-08-18T19:42:00.000-07:00

I don't know if you've noticed or not, but when you become involved in something, or interested in something, don't you find yourself gravitating towards that subject, or going the extra mile to promote or support it?That's how I feel about small businesses. My husband Brad and I are both self-employed. He is a truly genius photographer who seems to enchant everyone he meets, and I, as you know, am a chocolatier and dessert fanatic :) Since we both rely on the good will, support and loyalty of our customers and friends, we often seek out independents to help spread the "supporting karma" of small biz owners everywhere! Like if we eat out, we do our best to find independent restaurants instead of going to a chain, or if we shop, we do farmers' markets and local boutiques if at all possible.

It just so happened the last couple weeks have surrounded me with the glow of small business owners, specifically, women business owners. Last week I participated in the Kossuth County Fair (had a quaint little spot selling baked goods and showcasing some of Brad's photos!), and shared a space with Nancy, who co-owns Colors (a Diamond Vogel paint and design store) with her husband, and who is also a talented designer and uplifting gal to be around. She is contagiously enthusiastic and thinks outside the box, turning ordinary objects into extraordinary works of art! (*also, lucky us, she's helping design the new photography studio and chocolate/dessert cafe! more info to come later...but be excited...very excited!)

Another gal I LOVE to be around is Kim, owner of Allure Salon. We just celebrated National Cupcake Day together. She hosted fantastic product specials and offered knowledgeable advice as well as free cupcakes (oh yes...customized cupcakes...chocolate cake with Italian buttercream, decorated to reflect the colors and mood of Allure!)

Kim just had her 5-yr anniversary of owning Allure, and her customers can't seem to get enough of her! Besides being a business owner, she is talented in the art of hair cut, color and styling, a nail extraordinaire as well as formally educated in make up application, specifically, Mirabella makeup. And if she wasn't busy enough, she is also one of The Chocolate Season's best customers :)

And lastly, a newbie in the small business world is Amanda, a Mary Kay consultant. By day she is a new mom, wife, teacher and friend, by night, she makes the world beautiful, one lucky lady at a time :) I helped host one of her parties last night and some lovely friends (thanks Clarissa, Laura and Sara!) came and helped support Amanda in her business. And what party is complete without chocolate?
So I thought I'd chip in and make 2 oh-so-yummy pavés (pa-vae) which is a chocolate sponge cake, soaked in caramel soaking syrup, layered with chocolate caramel ganache and diced apricots and then covered again, in chocolate ganache. (its supposed to look like a French paving stone...)Yum-o. :)
Just wanted to wish you the best of luck Amanda, thanks for being so attentive to everyone's needs, you'll do great!!!

So guess this post is getting a bit long. If you'd like any more information on any of these ladies, drop me a line! From hair, to make up to perfect design advice, these girls can help you out! (And don't get me wrong, these are not the only talented business owners I love...I love you all! From Icon, to The Market, Dario's, Tangles, Creative Design Concepts....the list goes on and on....hopefully I get to highlight them all soon!)

And before I end this entry, I did want to let you in on some super awesome news...yours truly will be an officially published pastry chic! Look forward to the Sept/Oct issue of Pastry and Baking North America where you will find your favorite Marbled Cheesecake Brownies turned into a fresh yet classic, plated dessert! I will tell you all about the components and show you pictures in our next post...so stay tuned :0)

PSS- completely random...a couple weeks ago we did a "manly" but whimsical Huskers cake for a dear client of mine, Anne, who ordered her favorite thing...chocolate cake with cookies n' cream filling and American buttercream....her favorite statement? "Anne? are there cookies in this cake?!!! Yummmmmmmmmmm!" love ya Anne!

Fun & Festive Treats

2009-07-14T18:49:00.000-07:00

I love holidays. Its a wonderful way for the family to get together, celebrate a worthwhile occasion, and provides an absolutely splendid excuse to invent something new in the kitchen and get immediate feedback!!! :0)
My holiday started off with a chilly morning parade and continued on for the Jensens' 2nd annual wine, chocolate and cheese luncheon! (Thanks to Mary and myself for starting this tradition!!!) We picked out some delightful cheeses from Whole Foods, had some salami (i think...Rod would know what it was we ate!) *ha ha ha* sparkling white wine, lovely raspberry wine, dark chocolate and my first creation of the day, Pate a choux with Grand Marnier Mousseline, sandwiched with strawberry compote! yummmmmmm
If you'd like to try your hand at the mousseline, it is truly the best filling ever....use it on fruit, in pastries, on a brownie or heck, eat it with a bagel!!! (if you'd like to omit the alcohol, just add some OJ)

Grand Marnier Mousseline:

10 oz milk

zest of one orange

3 egg yolks

120gr sugar

25 gr cornstarch

115 gr butter, cut into small chunks

1.5- 3 oz Grand Marnier (depending on desired thickness)

1 tsp gelatin and 1 TB water

4 oz heavy cream

Sprinkle the gelatin over the water. Let stand until ready to incorporate into the pastry cream.
Bring the milk to a boil with the orange zest. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale. Slowly pour a small amount of milk over it while whisking vigoursly (to temper your eggs and reduce curdling)Make sure all your ingredients incorporate smoothly and then continue to add the rest of the milk.

Return the whole thing over medium heat and cook until thick for about 5-10 minutes. (carefully watch it and stir, scraping bottom, with spoon, don't let it boil, and if you see lumps, take off heat right away)

Remove from the heat (if you're feeling nervous about curdling, just push through a mesh strainer into a bowl!) add the butter and the Grand Marnier. In a microwave, dissolve the gelatin for 15 seconds. Quickly mix into the pastry cream. Transfer to a bowl and cover with plastic wrap (make it touch the cream so it does not let a skin form on top) and refrigerate until cold.

Whip the heavy cream to stiff peaks and gently fold it in the pastry cream.
Use as desired! Have fun!!!

Well, after the luncheon, it was too cold for pool time at the farm, so we went home and got ready for Steve's 4th of July party/BBQ. I had a ton of fun creating this next treat, a Raspberry Charlotte. This cake is light but creamy with a mixture of textures. I hand-piped sponge cake batter into two rounds and a set of lady fingers, made a raspberry cream mousse and a hazelnut dacquoise for the center.

To assemble, line torte ring with ladyfingers brushed with a raspberry puree/sugar syrup mixture, lay down one sponge brushed with syrup, pipe in some raspberry mousse, layer dacquoise, and another sponge brushed with syrup, top with fresh raspberries, and finally finish with the rest of raspberry mousse. Let set for 2 hrs and top with a mixture of berries!

This is probably one of my favorite things so far this summer! :0) I just love creating new desserts and then, of course, trying a bite!

(PS-thank you to Rod and Mary for a lovely holiday, full of parades, LOTS of food, family and fun, and of course, no 4th is complete without our trip to the fireworks show!!)

Also to help you celebrate summer, I created a Box o' Fun chocolate assortment that features both Bejeweled and Hand-dipped Chocolates, for the best of both worlds. And to sweeten the deal, every box size of this assortment is 15% off. So go ahead, indulge the last days of summer and let The Chocolate Season help you do it!!

Perfect Pairs

2009-06-30T16:58:00.000-07:00

Some things in life always seem to come in pairs.....a pair of socks or shoes, a salt and pepper shaker, even things like ice cream and a cone. Same goes for life in the chocolate world. Just seems funny how we've had a couple duplicate orders in the last couple weeks...starting with two separate requests for one-piece favors to be tied with black ribbon (this is unusual as we don't normally carry black, but will special-order colors).
One set of favors was for a rehearsal dinner, which included the ever-so-popular milk chocolate mudball, and this favor was perfectly finished with a custom printed label. Not but a week later, the Magnolia Hotel was hosting a wedding reception and requested a variety of one-piece bejeweled truffles, with no truffle cup, and black ribbon.
That same week we had two PINK celebration cakes requested. One was for a long-time Chocolate Season customer, Robin, for her anniversary. She requested a cute, lil' 6-inch chocolate cake, with chocolate/caramel whipped ganache and American buttercream. Her wedding colors had been pink and burgundy, but with thoughts of summer, we opted for a completely pink cake! :) She said it was a big hit, and I was thrilled to please such a loyal friend and customer! (*thanks Robin!!!)*
The other celebration cake was for fellow Chi Omega sister, Angela, and her beautiful 1-yr old daughter, Helen. Requested was a very "girly" cake that had a dominant pink theme, with accents of white and purple. The cake was a 9-inch and 6-inch white cake with citrus simple syrup, torted with strawberry puree and strawberry Italian buttercream, iced with American buttercream and covered in homemade marshmallow fondant. We also included a 4-inch smash cake for Helen to dig into, which mimicked the larger cake, minus the fondant (we didn't think a baby could easily dig into that!) I loved how this cake turned out, and was super excited to present it to Angela, who also loved it! (*Thanks so much to Angela for this fun and creative opportunity!*)

And lastly, my other perfect pair for the month was Scott and Sara. They had their wedding in Okoboji, IA on June 14th, and the day couldn't have been more lovely. Brad took the wedding photos (as well the engagement photos below) and yes, sara, I've already had a sneak peek at the wedding pics and they are divine!!!! Can't wait to post more about the beautiful wedding and more importantly, what a beautiful and perfect pair this couple makes. They really do complete each other in a multitude of ways and I am so pysched to have Scott as an official part of the family! :)
Hope to write more later about some upcoming specials...but just thought I'd share all the fun pairs we've had in the last couple weeks! And if you're ever in need of your own favors, celebration cakes or just a day of sweet delights, then stop by The Chocolate Season...we'd love to help make any day a special one!

Some Cakes, Chocolates, and Crashing...oh my!

2009-05-30T10:12:00.001-07:00

oops! late again with my blogging :) i guess that's good we've been so busy though...thanks to wonderfully loyal and always "sweet" customers like you!
Well, since our last post, the Low-Sugar Luxe Collection launched and can be found on the web site, readily available for you to enjoy, and just in time for swimsuit season! :P

Also in the works, we had our first set of solid chocolate bars come out for consumer-testing, and will hopefully be featuring those in the next couple weeks!

This last month was full of wedding fun, special requests for graduations and some celebration cakes. I had the awesome opportunity to work with the Werner family for daughter Lyndsie's wedding, and we had so much fun with their 2-piece chocolate boxes, filled with a sea-salt caramel and the honey-cranberry-amaretto truffle, accented by a custom ordered pink transfer sheet and special ivory boxes with green ribbon and tulle. Becky and Lyndsie are absolute dolls, and they truly made my April and May memorable :)

For graduation we had a fun request for a "vintage" treat, and provided Sue with a wonderful array of chocolate-dipped dried fruit for her daughter's party. Friends Abby and Zach Meyer celebrated Zach's medical school graduation with various treats, including a chocolate cake, filled with strawberry mousse, and covered in Italian buttercream. We went for a "scrub-colored blue gray" icing, and medical-related fondant accents :)

Another fun cake was for a bridal shower, with red and white being the main colors. We had a white cake with strawberry mousse, iced in American buttercream and had fondant flower accents for a light-hearted and friendly summer shower cake!A super fun bridal shower took place at the school house, and it was for my very own sister, Sara. Crystal, Amanda and myself hosted (BTW-crystal and amanda are the BEST hostesses ever!) and Sara's other bridesmaids, Shanna and Kelsey made sure the day ran smoothly, and made it a great day filled with a high-heeled cookie decorating contest, lots of cookies, chocolate and Nicole's famous scotcharoos, presents, and fun facts about the bride and groom! I can't wait for the wedding in just a couple weeks!!!!! (PS- we sure miss bridesmaid Lizzie who's in FL...i'm so excited to hug you soon!)

Among these custom orders, we've had fun with everyday orders, as well as thoughtful gifts delivered for Mother's Day. It's you, our friends and customers, that make every day exciting and unexpected...and for that, we thank you!!

On a side note, we did suffer a technical loss with the failure of a laptop hard drive. This hard drive had been backed up in several areas, but many areas were not. This was an emotional and stressful event for us, but there is a silver lining to this really big and wretched cloud! One of our customers, Aaron Shaddy, President of Plum Root Technology, offered to try to retrieve lost information, and even sent our hard drive out to CA in hopes for recovery. Sadly, it was unreadable, but having a customer go out of his way (and trust me, he's a busy guy!) to help, free of charge, made the whole situation bearable, and even made me smile. I am still in awe of this act of kindness, and wanted to extend my heartfelt thanks to him and his wonderful family.

And this only goes to show what great people and small business owners we can find in our own back yard. So take a moment and learn more about Plum Root Technology, and all the services they provide: (systems design, administration and maintenance, protection of digital assets and basically ANYTHING to do with technology problems and solutions!!) *these guys rock*

More to follow in the next couple weeks, and thanks to you for a memorable May! :)

A New Collection!

2009-04-26T19:33:00.000-07:00

It's been quite the week recovering from an amazing chocolate conference in Canada! I met so many wonderful people, learned new skills and theories, (like using an airbrush, as seen below) and thought of a ton of more equipment i want to buy! *uh-oh!* :P
But it was such a fun experience, and even inspired some new recipe ideas as well as the little push needed to perhaps make some toffee for a monthly special? (i know a couple gals in alaska that would be pretty excited about that!)
This week did mark the close of one my favorite memories from 2009 thus far, which would be the Chocolate Exhibit at Durham museum. I was given the opportunity to sell at their gift shop and met some very friendly volunteers as well as many visitors eager to learn all about chocolate! (which, if you've ever met me, you know i could talk for DAYS about chocolate!)
As I've blogged before, I venturing into bread just for fun, and here are some of my latest creations...a chocolate rum ganache brioche

and a brioche braid filled with almond cream and fresh raspberries!
Lastly, as promised, the new Low-Sugar Luxe Collection is now available! These indulgent lil' truffles are so decadent, you'll never guess they are made completely from France's finest sugar-free chocolate....and if you'd like to read more about these luxurious treats and what makes them so special, check them out on-line!
Thanks again for all your sweet comments and fun suggestions, I always love hearing from you, so don't hesitate to drop me a line!

S'more posts please! :)

2009-04-13T20:12:00.001-07:00

Hello hello! Here's a quick recap of the last month...and I promise, you'll be receiving "s'more" posts soon on the happenings at The Chocolate Season!!
This Easter was fabulous, I couldn't believe how big a hit these eggs were! You all went crazy for the painted milk, dark and white eggs...I couldn't tell if it was because they were so pretty? or because they came with your favorite treat...white mudballs inside! But your comments and suggestions were the inspiration for this special, so we'll make sure to do something like this again next year!

Also had some fun with my sorority sisters at Chi Omega's Eleusinia. We made some cardinal and straw-themed bejeweled truffles as a part of the table centerpieces and also donated some nostalgic caramels and the most adorable Chi-o celebration cake ever! It was a chocolate cake torted with chocolate caramel ganache, iced in Italian buttercream and covered in marshmallow fondant with a chocolate wrap accent. We also made some edible fondant owls, fondly named Roger and Lulu :) It was fun reuniting with Chi-o alum and active members, as well as my beautiful sorority family: felicia, hannah and jena (julie is also my lil' sis, but still in africa, and we're anxiously awaiting her return!)

In the kitchen, I've been having some good times experimenting with artisan breads (this one was slashed a bit too deep...resulting in a "knobby" look!) :P and with tarts, making a chocolate raspberry tart, and also my new favorite, nutella s'mores tart.

It's a sweet tart dough, layered with nutella, baked chocolate ganache topped with hazelnuts and then finished with a uber-yummy marshmallow icing! This icing is fabulous on graham crackers, tarts, or cupcakes, and can be "torched"! (i love torching anything and everything if possible!) If you want to try it at home, here's the recipe:
Marshmallow Icing:
1 1/3 cup white sugar
1/3 cup water
2 egg whites
1 T. corn syrup
1 tsp. vanilla
1 cup mini marshmallows

combine the first 4 ing. together in a glass or metal bowl. use a double boiler (get a pot of water, fill 1/2 way, and put at a simmer. place mixing bowl on top of pot of water (you don't want the bowl to touch the water though) keep it at a simmer, and start beating the mixture with an electric mixer until stiff peaks form. (this will take several minutes...and stiff peaks will be like if you're beating, then turn off your mixer, and left up the beaters, a peak will form in the bowl, and if the tip of the peak doesn't flop over, then you're good to go!)

mix in the mini marshmallows and vanilla, continue to stir or beat till combined. let cool to room temp then you can pipe with a ziplock baggy or piping bag, or just spread on the top of the tart with a knife. if you have a blow torch, i love to "torch" the icing for that browned effect, but its still great without the torch!

So, I hope you take some time to add a little bit of sweetness to your life, and look forward soon to a post about the launching of our sugar-free truffle line before Mother's Day, a fabulous and "slightly floral" gift for your mom, ideas for your graduate, and some fun pictures from Easter weekend with the fam!

A Reason to Celebrate...

2009-03-14T17:47:00.001-07:00

The Chocolate Season has been super busy! Thank you so much for all your support the last couple months, your loyalty alone is reason for us to celebrate with a bite of chocolate! But if you need a reason at home to celebrate, why not take life's little joys and make it a memorable occasion with your own celebration cake?

That's what a few clients did a couple weeks ago, starting with a girly princess cake for a Abby's 1-yr birthday. The requirements were frilly, pink and purple and I think we accomplished that! The cake also featured a smash cake so that Abby could completely immerse herself in chocolate cake with american buttercream and cookies n' cream filling!
Another option for cakes is a traditional torted 9-inch layer cake, with a not-so-traditional spin on flowers as decoration. This 4-layer chocolate cake with filling and covered in (my favorite) Italian buttercream, was requested to feature bright pink and blue...the rest was up to us! But I heard that 10-yr-old Noel loved her birthday cake and that is was the hit of her birthday party!Lastly, if you just need a special cake to make an ordianary day extraordinary, than try our chocolate raspberry merlot cake with fudge icing and sugared rose petals. Mark used this cake for a dinner party and his parents and relatives from California just raved about it!

Besides being busy with cakes, the Durham Museum Chocolate Exhibit is going wonderfully and The Chocolate Season products have been selling like hot cakes! I've already gone to the exhibit twice, and I recommend trying out this colorful, interactive and truly fascinating learning experience! And if you need one more reason to go, I'll be there the 21st and 22nd handing out samples from 1-4 pm :)

So take this time to find a reason to celebrate life, and help us make that reason something memorable!!
http://www.thechocolateseason.com

PS- our first trial run of the low sugar truffles were wonderfully received. We're looking at a few flavors like dark chocolate vanilla, chai tea, espresso, lavender, and maybe one or two more. All made with sugar free chocolate, and flavored with organic agave nectar, resulting in a chocolate that has less than 2 grams of sugar in it!

Che l'amore

2009-02-01T15:38:00.000-08:00

Do you ever look at a couple holding hands, or a mom wiping ice cream off a child's face and think "awww, now that's love?" I've been around a lot of love lately...first, when my husband Brad, (a fabulous, fabulous photographer) and I were a part of Teresa's Bridal Show. I modeled some beautiful gowns, Brad took photos for Teresa, and it was just a fun show to be a part of, as well as a moment to remember the excitement of wedding planning and the lovey-dovey look of newlyweds :)Being around all that love and romance inspired me to create our newest special, The Valentine's Day Collection which is an awesome assortment filled with raspberry caramels, espresso-sambuca truffles, and hot cocoa and white chocolate raspberry bejeweled heart chocolates. This collection is sure to bring a smile to your loved one's face, and the pretty hearts and colors are just perfect for the holiday!
Something else that inspired some love? Well, obviously I love chocolate, and when I heard about this event, it sent shivers down my spine :)
The Durham Museum in Omaha is hosting a very new and exciting exhibit: Chocolate, The Exhibition. The exhibit is open now, till April 26. It explores the rich history of chocolate and has beautiful photos, chocolate-making tools, and even an "extra" exhibit hilighting one of Omaha's oldest candy companies.

Durham has also set up a chocolate shop at the end of the exhibit, featuring, well, tons of chocolate! If you stop by to purchase some sweets and support the museum, then look for The Chocolate Season logo, since we were lucky enough to be one of the vendors to take part in the store, and have around 10-12 different products available!!!!

And here's a little tip...if you go on the weekend, expect to satisfy your sweet tooth with samples from various vendors from around the area, from 1-4 pm. If you can wait to go, or would like to go 3-4 times (like i will!) then please stop by March 21-22, since that is when I will be there handing out samples, and would love to see some friendly faces there :)

Well, these are just a few things to help you get in the mood for looooooove, and don't forget to order before our Valentine's Day deadline, which is February 9th, if you want your order guaranteed for the big day! Please contact us if you ever have any special requests, and we look forward to seeing you at the Chocolate Exhibition, especially on March 21-22!

XOXOXO (thought this was appropriate due to the holiday!)

Remembering the Holidays

2009-01-16T19:45:00.000-08:00

I'm back! Ugg, sorry late in posting again :) But it's been a fun week reflecting on the holidays and also moving forward with 2009, including participating in Teresa's Bridal Show (a post on that later next week...) gearing up for Valentine's Day and making arrangements for our participation in Durham Museum's newest attraction "Chocolate, The Exhibition" beginning January 31-April 6.
Back to the subject at hand...the holidays. Omigoodness...what fun :) I love the holidays because there are certain clients I only get to work with on a seasonal basis, and it's such a joy to reconnect with them and see how their businesses have grown, and how that reflects in the growth of The Chocolate Season. For example, the 4-6 weeks that made up our holiday season looked something like this: 32 lbs of butter, 878 truffles, 26 lbs of fudge, 168 ounces of caramel corn, 82 pounds of couveture chocolate and hundreds of hours of love and dedication! :) And that's just a taste of what our kitchen was producing!But I also love the holidays because they bring opportunities to revel in family traditions, make new memories and enjoy each moment as it comes. One of the best parts about the holidays is looking around at your family, making "Christmas Pizza" or catching someone laughing a joke...and it brings me such a sense of peace and happiness at how simple life can be.

And as family time was winding down, work started up again with a catering job in Algona. Ed and Becky Berg were throwing their annunal Pharmacists Mutual Holiday Party, and asked me to prepare an assortment of appetizers and desserts, with some finishing touches like homemade sangria and apple cider, several wine choices and a freshly cut floral arrangement (by yours truly!)

Oh...you want to know what was on the menu? :P Well, we had a 5-cheese platter, veggie tray, several types of crackers and toasted baguettes, spinach-feta-bacon stuffed mushrooms, prosciutto purses (melon, wrapped in prosciutto, tied together with a chive), toasted baguette slices topped with honey goat cheese, sugared strawberries and balsamic glaze, baked puff pastry filled with brie and apple compote, funnemark fudge, assorted truffles and a several chocolate raspberry-ginger mousse tortes. *yum*

Yes, the holidays are a time of planning, prep work and lots of production, but in the end, the relationships I get to renew with customers, new friends and clients I meet (some here in NE...some in London!) and time spent with family make it all worthwhile in the end!

So I hope your holidays were full of fun, love and insane amounts of chocolate :) as well as an eager anticipation for all that 2009 will bring!

Best wishes always-

Tick Tock How Time Flies!

2008-12-21T11:00:00.001-08:00

Oh no, has it been over a month since my last post?! Well, with the holiday season in full swing, it has been quite busy, so I will divide the last month into two posts. First, we'll start in November, which was a month of prep work and correspondence with corporate orders. But mostly I had some quality family time starting with Thanksgiving at the Jensens, then Thanksgiving with the Rasmussens, Thanksgiving with the Bergs and lastly, "family night" with my sorority family.

It was wonderful spending lots of time with all my families, and with those holiday celebrations, came a celebration of my birthday with twin sister Sara, as well as a celebration of Sara's engagement to her wonderful catch of a man- Scott! These two have had a whirlwind romance but they are so good together I know that they will have a long and happy marriage! The date to save is June 14th, with a lakeside ceremony in Okoboji! (and as a bridesmaid, i am sure i will be busy in the upcoming months)

Actually, one of my first tasks was to help her ask her personal attendant, bridesmaids and flower girl to be a part of the wedding, so I made some chocolate cupcakes, cut out a hole from the top, and placed "laminated" (ok, actually, it was tape on two sides of a note) pieces of paper asking each girl to be a part of the wedding. It was covered in vanilla bean buttercream and then fondant, showcasing Sara's "jewel toned" colors that will be in her wedding bouquet.

And with my husband Bradley as the photographer (ww w.bradleyjensen.com) this is sure to be a beautiful and very family-oriented affair! :)

Besides prepping for the Christmas rush, I also had the opportunity for inventing new creations, and with that came a Thanksgiving tart of sweet tart dough, cranberries, honey roasted apples, candied almonds, frangipane and golden raisins! *yum*
I also had my first attempt at French macarons, which was successful, and produced some vanilla almond and nutella treats! Lastly, for the twin birthday, I asked Sara what she would like for our birthday cake, and made a yummy chocolate ginger mousse and raspberry torte!

All in all, November was a time for family togetherness and family traditions (like Berg Kumlas), lots of food and fun and many, many photos!

Well, that should take care of last month...I will post a tad later about our adventures in December!

Tis' the Season...

2008-11-19T20:10:00.000-08:00

Tis' the season for holiday parties, sweets, treats and so much more! Our holiday season is in full swing, and it kicked off with a dessert buffet for Sergeant's Pet Care of Omaha. This is Sergeant's second year with us, and this year we had a buffet focused on cakes, bite-size desserts and of course, Karen's favorite treat, the Berry Bark!

After Sergeant's, my assistant set up "shop" at the Bellbrook Boutique, a unique gift show for women small business owners, and that show went beautifully!
Then is was time to start nailing down all the details for our many corporate holiday gift orders, updating our homepage with the new seasonal special, Funnemark Fudge, and promoting our Christmas deadline, December 12. (check the homepage for details on the deadline and why it is necessary for a made-to-order confisserie and bake shop like us)So, right now, I hear some of you saying..."Funnemark Fudge? What in the world is that?" It is a dual-layer Peanut Butter/Chocolate Fudge that was inspired by one of our very own customers, the Funnemark family of Algona.

Carol, a very loyal friend and customer, had bought some sweets for her son's family, two of which were the chocolate and peanut butter fudge. After eating them separately, Chad started putting two pieces together and eating them at the same time and thought "hey...this is good." After returning home, Carol called up and told me I needed to make a 2-in-1 fudge..so I did...and it's fabulous! It seemed only fitting to name it after them!

But life is not all work and no play, the last couple weeks have also brought me much joy from the birth of my new nephew, Strummer William Paul Grout, who is an absolute cutie and I adore him to pieces!

Bradley and I also attended the Legacy Ball, a fabulous dinner/dance/auction fundraiser for Algona's cutting edge hospital, and a "night out" with my parents and friends from town.
And just lately, an extended weekend trip to Georgia, a surprise from my best friend Amanda, and her husband, Nathaniel Roper. They wined and dined me, took me shopping and bowling and it was a much needed break to clear my head before the holiday rush!
Lots going on, and much to look forward to with the holiday season! So don't hesitate to contact us for any special holiday gift requests, browse our selection of Keepsake Boxes and Gift Baskets, or be creative and make your own! Let the Chocolate Season help you create that perfect, personalized gift for anyone on your list!

Happy Holidays...and let the fun begin!!!! :P

Sweet (sugar plum) Dreams!!

Happy Memories

2008-10-23T14:21:00.000-07:00

As a chocolatier, I get the opportunity to be a part of so many happy memories. Nothing is more fun than delivering a bag of hand-selected sweets or surprising someone with a "thank you" gift basket. A person's expression when they see receive a chocolate gift or cake really makes this profession more rewarding than anything I have ever encountered :)

In the last month, deliveries have gotten very popular, as well as requests for custom cakes. I've been able to decorate cupcakes for my sister's baby shower, (and I'm actually at the Ames hospital writing this, as I wait for baby Strummer to be born...pics will be up later!!!) make an armadillo wedding cake for a fabulous hair dresser, Shauna; do wedding favors for one of my favorite post office workers, Sylvia; as well as 2 celebration cakes for Michelle, an employee at Woodhouse Auto Family. (and while at Woodhouse, I also got to visit some of my favorite customers...one of which was Kim who ordered some Gourmet Apples! *hi kim*!)

On-line orders have a life of their own as well, since I usually don't get to meet the person who orders, and sometimes don't get to meet the recipient, but I love the little side notes written to me about why this gift needs to be extra special :) or if they need advice to make a unique assortment..... and sometimes the destinations are just as exciting as the present being sent, like when we shipped to Nigeria, Alaska, France or even just across the border to Iowa!
Events I'm looking forward to in the next couple weeks are a dessert bar/employee party for Sergeants Pet Care, a silent auction donation and thank you gifts to Legacy Ball (a hospital fundraiser in Algona) a women's business only holiday gift boutique show, and of course, the upcoming holiday season!

So I just wanted to say "thank you" for letting me be a part of your lives, and making my life more worthwhile because of it.

A Whole Lotta Livin' Going On....

2008-09-10T18:21:00.000-07:00

Oops! It's been a long time since I've posted...sorry about that! (i think someone just needs to send me a reminder email every once in awhile!) :)
Well, there has been a lot going on at The Chocolate Season and on the homefront. Custom cakes are becoming a big hit. Just lately, we created a vanilla cake with ganache filling and Italian buttercream for Kaylee's 1-yr old birthday party as well as catered an assortment of birthday treats, which featured a classic carrot cake with not-so-classic garnishing (including a naughty bunny made out of fondant!) for Diane's Pharmacists Mutual friends in Algona.

At home we've been having fun with family time at Lake Okoboji as well as keeping up with my sister's rapidly progressing pregnancy and very rapidly expanding belly! Little Strummer just might come out early, which would be a relief for my sister. But last weekend Sara, Crystal and I threw her a baby shower full of fun games, and a chance to decorate onesies for my new nephew. The shower featured Amanda's favorite food, hot wings, some yummy cupcakes (courtesy of, well, me!), a jungle-theme with a bunch of balloons (talk to sara about how fun that was...) and was held at Crystal's beautiful home in Urbandale.

My husband has also been super busy with senior photos (a new service he's offering) and I think they are so fantastic! I didn't think I could love anything more than his wedding photos, but lately, his senior and family photos are just so exciting to me! http://www.bradleyjensen.com

And even though we've lived in our school house for over a year now, we threw our first official dinner party...aka: taco night at our home with some wonderful couples, and had a grand ol' time. So fun in fact, that Brad has already announced the 2nd Annual Jensen Pancake Feed to be following shortly. Oh dear. :P

More to post later, but look forward to our fall caramels to be officially released in just a short time (less than a week?!) and get ready to indulge in some nostalgic yumminess!

"Custom"er Cake!

2008-08-11T14:16:00.000-07:00

Last week I had the fun opportunity to bake a cake for a very special customer. This customer has been a true joy with his with word of mouth advertising, repeat orders and has the honor of being my first customer....ever! (with an order of Rocky Road popcorn and Marbled Cheesecake brownies)! Ben is not only one of my most loyal customers, but he's just one of those guys that is a true friend to those around him, has great work ethic, and is a "stand-up" kind of person.

His need last week was for an anniversary cake for his parents, and after prompting him for some wedding details, we came up with this: a classic white wedding cake, filled with chocolate ganache, topped with a sour cream fudge frosting and accented with daisies, blue detailing and a pearl border. (wedding color was blue and daisies were the flowers). Verdict on the cake? Parents loved it! That is something I always love to here :) So thank you Ben for being a wonderful customer and for making my first order EVER such a great experience, it truly means so much to me!!!!
Other news...A new Reason for the Season is here! http://www.thechocolateseason.com
Now you don't have to choose between Bejeweled and Hand-dipped truffles, because for a limited time only, The Chocolate Season 8-piece truffle box will feature both types of chocolates as well as a one or two special "sneak peak" caramels! (which will not officially release till this fall)
To even "sweeten" deal, we will be giving you the opportunity to purchase this box of chocolates with a 20% discount, making it only $7.75! So now is the perfect time to give that special someone (even if it's yourself)...something special :0)I hope this week gives you time to make memories, or to contribute in the making of someone else's (like Ben!) And just like Ben, if you ever are in need of a special birthday, anniversary, or "just for fun" cake...the sky is the limit... so don't be shy! Just ask! contact@thechocolateseason.com

Family, Friends and Framboise...

2008-08-03T22:09:00.000-07:00

Oh goodness me, how time flies! I'm so sorry for my tardiness in journaling, I can't believe how fast the weeks have gone!

First, random tidbit of information, we have changed our "look"! Our new business card features the Chocolate Season "Tree" which will be our new icon/symbol, and I hope you will grow to recognize this even if our name is not attached! My brother brought up a good point..."why the tree?" Well there is a certain bible verse that always comforts me, and I thought that not only does the tree stand for "season, naturalness (ie w/packaging and ingredients used) but mostly because of this reason: Psalm 52:8

"But I am like an olive tree
flourishing in the house of God;
I trust in God's unfailing love
for ever and ever"

If anyone has ever started a new endeavor, business, or even a family, life changes like that can be scary. But I know if you trust in the Lord, and give thanks to Him, and do all for the sake of Him, He will love you and comfort you in all trials and celebrate with you in your success, which through Him would not be possible. So I think the "tree" is always a good reminder of that!
But I hope the web site and labeling will soon follow suit by fall... so get ready for some major over-hauling!!!

I have luckily been quite busy with family and friends as well as busy with some new customers who have presented interesting orders as well as fun stories to share.
On the caramel front, the framboise (raspberry) caramel has been perfected and I am quite happy with the results!
The one question that was heavily debated was "seeds or no seeds" since there is a whole heap of fresh raspberries in there. After several opinions, it has been decided that we will keep the seeds, due to the "naturalness" and peak flavor that is imparted. I can't wait to share that framboise and chocolate fleur de sel caramel with you...and soon to come...mocha, apricot and possibly anise caramels?!
I had some wonderful visitors this month as well, including my best friend Amanda and her charming husband Nathaniel, from Georgia. They continue to bless my life with their friendship and support and I was so happy they were able to come stay a few days with myself and Bradley. They were instrumental in causing us not to overwork (even though we kind of did anyway) as well as provide the best seafood pesto pasta I have ever tasted!! (thanks nath!)

Also this month my sisters Amanda and Sara came to Omaha where were able to have a fun-filled photo shoot taken by my talented husband! We thought this would be a nice memento of us girls before lil' Strummer is born, and if you want to see some pictures, go to http://www.bradleyjensen.com and click "berg sisters" and enter the password: algona
I am always amazed and blown away by how talented and creative my husband is, and now he even offers senior and family packages...trust me, you won't be disappointed!

Lastly, Sara just stopped by for a day and let Bradley and I take her and Scott out for horseback riding, lunch and ice cream! This was my first visit to Shady Lanes Ranch, and the trail we rode was scenic and, well, shady! :) I highly recommend stopping out for a unique date or family day...this was for sure one of my most fun Saturdays in a long time!New to come, a discounted special on our 8-piece chocolate box. For a limited time I will be offering the best of both worlds...the hand-dipped and bejeweled in the same box! And each box is guaranteed to have at least 1, if not 2, "sneak peek" caramels which will officially release in the fall!

I promise to faithfully post more info on that soon, as well as some info on exciting times in Okoboji! All I can say for now is a big "THANK YOU" to my mom, dad and our special new friend, Mary Lynn Ingvall from Dowden-Hinn Realtors in Spirit Lake. http://www.dowdenhinnrealtors.com

Best wishes and chocolate kisses from The Chocolate Season!

So Let Them Eat Cake...

2008-07-08T14:53:00.000-07:00

Sorry a wee bit late with this post...but with the holiday, my schedule kind of got away from me! (though my holiday was fantastic....parades, swimming, wine and cheese and fireworks! how was yours?!)
So my exciting news...well, this last weekend I experimented with some new flavors and found a couple winners! Some flavors you can look forward too if you order soon (because we might run out!...but then I guess I can make more huh?!) are a refreshing lemon-mint white chocolate ganache (inspired by my uncle Frank), a PB &J milk chocolate ganache (inspired by my niece Hannah and nephew Ian, who I thought would enjoy a kid-friendly chocolate), pumpkin-caramel milk chocolate ganache (inspired by, well, me...i love pumpkin!) and caramalized black sesame seed milk chocolate ganache (inspired by no one really...i just saw Food Network using black sesame seeds in a dish and I thought "huh...i like black sesame seeds....let's try it...")

So that's some fun news, and on the horizon, look forward to a cookies n' creme ganache... you excited? I think one of my favorite twins Karen in Alaska would enjoy this ganache, since she looooooves white chocolate.

My other great news? The Chocolate Season is welcoming Julie as our new apprentice! She is a wonderful girl and very dedicated hard worker. As a "must" she is very serious about all things chocolate and has super bow-tying skills! I am so excited to have her with me...she is becoming my newest essential here!

Besides all that, I've been dabbling around with some cakes, and thought I'd share them with you. Like most Americans, i love a big ol' slab of moist chocolate cake with a dense sugary fudge frosting...but after my trip to Europe, have been inspired by "component cakes" or European tortes and gâteaus.
So here are a couple pictures of a white chocolate strawberry charlotte with chocolate lady fingers, vanilla sponge, a passion fruit cream, sponge and white chocolate strawberry mousse, topped with strawberries and white chocolate curls.This next picture is of a chocolate-chai tea torte made with a cinnamon pastry dough for a base, vanilla sponge soaked in coffee syrup, chocolate mousse, sponge w/syrup, chai tea cream, sponge w/syrup and topped with an Italian buttercream, dusted with cocoa powder, and accented by textured dark chocolate tiles. A very fun cake indeed :)

Now, if you're like my husband, you're probably wondering where these cakes are on the web site? Well I have so many fun ideas for component cakes that I couldn't dare narrow it down for the site. But I do love custom cake orders and requests, and would love to make one for you or your next special occasion! If your mouth is already watering...just drop me a line...we'll chat :0)

Best Wishes to All and more to come next week!!!

PS-if you have any ideas for desserts or truffle flavors, please let me know! Who knows...the next one may be named after you?!

Love is in the air...

2008-06-29T14:06:00.001-07:00

Well we sure have been busy with weddings this month! Seeing the requests for favors, wedding desserts and cakes have prompted me to re-write the wedding/catering page on the web site, http://www.thechocolateseason.com/wedding_event_catering.htm

The re-construction will continue with new product photos of favors and truffles featured on the bride's cake table as well as pricing options to order these cute lil' guys yourself on our shopping cart! So no matter if it is a wedding, baby shower, graduation, or just as a special thank you gift, these 1-piece, 2-piece and 4-piece options will be available for you!*personalized ribbon is available for any event

*custom box with wedding colors from our latest wedding this month

*my good friend Jess got married this June and gave out her favorite Chocolate Season treat...a mudball!

*4-piece boxes are always a great gift

*a new "purse" complete with handle, is one of my favorite boxes!

*seriously...how cute is this?

I am also narrowing down my choices for one or two more fun boxes to share with you (maybe "something blue"...a baby blue box with polka dots?) When they are available, I will be sure to announce our newest addition to the vast array of products already offered! :)

These are all new and exciting things, but bear with me, I won't be able to get the web site updated in the next day or two, but when those items are updated, I'll be sure to let you know!

On the home front, my husband Brad has officially become a full-time photographer! He's been shooting professionally for several years now, but always with a web design job as his "full-time" work. Well, it got to the point where is was soooo busy with photography, that he was working two full-time jobs. After much thought, he pursued his passion and we are so excited for this new stage of our lives!
http://www.bradleyjensen.com
Also at home, a new project is underway...the floors. 108-year-old floors are being sanded down, stained and "finished"....a task my husband is undertaking and wow...I'm impressed. I'll put up some before and after photos when he's done...it should be quite the project with great results!

I have another exciting announcement as well...but i will save that for a post later this week ;)

Best wishes to all!

Wine and Chocolate

2008-06-04T20:14:00.000-07:00

I'm back!!!
Europe was amazing and I can't even begin to tell you about all the places I went, chocolate I ate and people I met :0)
I will try to post very, very short stories after this one with random tidbits of information from Switzerland, France and Italy. But before I tell you about new chocolate flavor combinations, the most sinful drinking chocolate ever, or just about the beauty of Europe, I must tell you about an amazing small business owner I met while in wine country.
My friend Jonathan and I were out dining when we met David Clark, of Domaine David Clark, Vins fins de Bourgogne. He is a passionate man full of infinite wisdom regarding types of vineyards and soils, methods of growing grapes and the whole process of producing a fine bottle of wine. His wealth of knowledge is only surpassed by his kindness and genuine spirit.
Long story short (ok, not that short), David invited Jonathan and I out to his winery in Morey-Saint-Denis, in the heart of Burgundy, for a personal and informative tour. He is a native Englishman who started his own winery about 5 yrs ago. He produces 5 wines from his vineyards, (Bourgogne-Passetoutgrains, Bourgogne, Bourgogne-Grand Ordinaire, Cote-de-Nuits-Village, and Morey-St-Denis...all of which basically tell where his grapes are grown...) and this is where he hand prunes and personally tends to all 20,000 of his vines!!!

He is strictly organic and believes in old-style wine making, with no added enzymes for saturated color or other additives to change the most important part of the wine...the grape. David operates the whole winery himself, with added help during harvest. Fun fact about harvest, he will personally look over all the grapes and pick out any grapes with defects or bruising...using only the best for his wine....wow. :)

I could go on and on about David and they way he tends to his vines, but I also wanted to point out that he was even nice enough to not only explain the history of Burgundy wine making and about different soils and grapes, but he shared his very exciting 2007 vintage with us, which is currently aging in oak barrels. Yup, you're right...I was able to experience my very first pipette! Being the professional he was, David swirled and swished and spit...Jonathan and I...well...it was so great, we just swallowed! I couldn't get enough! Even though it was young, I could already see the differences and characteristics of the wines we tried!
And if that weren't enough, David even gave us a bottle of his 2006 Bourgogne Pinot Noir, which I think will age beautifully....if I can practice enough self-restraint to not open the bottle next week.

The only bummer is that David does not personally sell his wines, they are sold by other companies and stores. Lucky for us, he is sold in the USA, but sadly again, he isn't found in NE. So I am currently "googling" Domaine David Clark in hopes to snag more of his very special wines! (perfect for that family dinner or a relaxing night home...reading my favorite book as of yet...The Other Boleyn Girl...oh, the combination would be sinful!)

So please check out his web site, http://www.domainedavidclark.com
and drop him a line or read his blog, where you will learn a load of interesting wine information from a true source...perfect bits of info to impress your in-laws or your boss at the company party!

Lastly, I receive many requests about what wine to pair with chocolate. Personally, I have never tasted a wine I liked that would not compete with the different notes found in chocolate, so I often tell people to try a port or sherry. But, while in France, I tried a dessert wine that was phenomenal, and I can vouch that the source who recommended these two wines to me is top notch! (a writer for Robert Parker!)
So next time you're having a tasting party, try Mas Amiel- Maury and Dr Parce- Banyuls!

Best wishes to you all and more to come!!

And Baby Makes 3?

2008-04-16T07:19:00.000-07:00

Well, actually 4, in the case of my sister Amanda...who is now officially "expecting"! This will be Brad and Amanda's first child, but their first bundle of joy is Bosco, their lab mix. He's a 3-yr old who's full of energy and love...and is actually quite smart!

But my glowing sister is officially in her second trimester and I can't wait to keep you updated on baby details. A true Berg, she has suffered quite a bit of morning, afternoon, and evening sickness (thanks mom...) :0) but is on the upswing and says she can't wait to eat more Chocolate Season! (hee hee hee!)

I'm so excited to know the gender of the baby since I know whether a boy or girl, they will be showered in affection as well as "rocker" baby clothes. So if anyone knows where I can buy some baby Converse Chuck Taylors, drop me a line, since I want Baby Grout to match seamlessly with Mama and Papa Grout!

Sorry such a short post, but I just wanted to let everyone know how truly happy I am for my sister and I can't wait to rub the belly and *hopefully* be there for the delivery.

*just don't go into labor early amanda!!! i'm in a wedding the week before.....*
xoxo

PS- off to Switzerland, France and Italy today, so I will try to post, but if not, look for pictures and a chocolate adventure story to come once I get home!