12.5 Pounds of ...

Chocolate.

I'm not sure what I'm going to do with this precious artisan chocolate that has found its way into my home. There will be ice cream, a must, and I now have no excuse not to try to make mousse. I had this amazing mousse at La Grolla in New York several years ago that I dream about duplicating. I'm definitely making truffles as I've just learned to make Ganache. I guess this is the sign that it's time to break out the chocolate "cookbook" and make some of those amazing sweet treats that I've not had the guts or ingredients to make.

I'd love to hear some ideas for the chocolate.

A Father and His Girls

Happy Fathers Day to all the dads out there. Here is my darling husband, my sweet pea and the cat. Life is good.

Caramel Corn and tatting

I made Caramel Corn last night which turned out wonderfully. I also tatted last night which turned out, but was a pain in the butt.

I'll be teaching my friend Stacy to tat this week and I hope I don't confuse her royaly. I tried the other night, but it was a disaster. Not my trying to teach her, but that the evening was a bit crowded.

The DHs playing Axes and Allies in the same room, two daughters watching Toy Story who came in every commercial break to "check" on the parents, and a phone call of mild doom/Birthday wishes from the family. Did I mention it was my HD's birthday? Well it was. He at least got cake and ice cream. It's funny to me how plans never work out when it comes to things like birthdays, weddings, and funerals.

This weekend is suposed to be warmer and I've made no plans so it's looking fabulous already. Now all I have to do is find a Father's Day gift.

Birthday Cake

Today is my husband's birthday. He wants a white cake with fudgey frosting. So I attempted my first Ganache. I'm not sure it will turn out fudgey, but it'll be tasty. we'll have to see tonight when I put the cake together and we eat it...with home made chocolate ice cream.

Even if it's a failure it will be good. Why? Because I used 10oz of Madagascar Amano Chocolate. Yep that's right folks I finally gave in and used all of my Amano Chocolate stash in baking.

This is the best chocolate in the world. And Art Pollard (owner and master chocolate maker) is amazing. Now that there is a store in Orem,UT I will be going over to buy more bars (Order online HERE) . I have a plan to make mousse this summer. I'll probably go with the Montanya; although, I haven't tasted the Dos Rios and its description sounds gooooood. Yum yum yum.