Thanksgiving Centerpiece

Thanksgiving is such a warm holiday. Fall colors, cornucopias brimming with goods from the harvest, and the fragrance of warm pumpkin pies. It really is a time for remembering what matters most, and appreciating the basics of family, friends, and food.

One of my favorite tablescapes involves mini pumpkins and gourds. I love this idea, because it's colorful, festive and EASY.

You can use gourds and mini-pumpkins of all sizes and colors......Im keeping it simple this Thanksgiving and using just mini-pumpkins.



You want to cut a hole big enough to fit a candle...but not too big, it's nice if the candle fits snugly. The hole doesnt have to look nice, you just want to get the candle in.



Im using plain white votives, but you can use candles of all sizes...candlesticks, votives,...mix and match warm colors.



Place your gourds and pumpkins on a serving tray or platter....add additional garnishment if you would like, fall leaves, colored beads, use your imagination.

Im keeping mine simple, on a cream colored cake platter.....



Once the candles start burning, the wax will start to flow out of them (so make sure you are using a heat safe platter). Some will burn quicker and it starts to look so beautiful when the candles end up at different heights....especially so when using different gourds and a variety of candle sizes and colors.

This is an inexpensive, quick way to add a festive feel to your holiday table.

Disney Chocolate Treats

Disney is known for fun, excitement and creativity.....so of course, the Disney
Chocolate Shoppe is filled with lots of delicious ideas.

Everyone loves the goodies they are making...just look at the crowd, gathered around to watch the Disney Chocolatiers work their magic:



If you have been reading my blog, you know that the key to amazing chocolate creations is TEMPERING - the process that allows you to dip and mold chocolate. So, of course, the Disney Chocolatiers are using their giant tempering machine....




And once you temper your chocolate, the sky is the limit.....here are some fun apples, marshmallow pops and pretzels, all done up Disney Style.....



Ill post more soon....including the prices of these goodies....talk about a great business!!

News Flash

What a treat to see my chocolate party featured in the Orange County Register :) I want to invite everyone to "like" my facebook page: Kim's Dove Facebook Page


OC Register article

Let me know if you are interested in having a fun chocolate tasting party.....also, Im looking for gals and guys to join my Dove team. Let me know if you are interested.

S'More Pops

I cant believe it's been since before Christmas since Ive posted. My kitchen is still in transition, actually our floors are gonna have to all be pulled up again, and replaced....(sigh)...so it has hampered my baking fun.

Some of you may have noticed that my latest craze is Marshmallow Pops! Cake pops are fun, but as a busy mom, I dont always have time to back the cake, add the frosting, roll the cake balls.....you know, much easier to just pop a marshmallow on a stick, dont ya think?

My friend Gina told me about a new Marshmallow Pop idea...a S'More Pop. I signed up to bring a dessert to the Boy Scout's Blue and Gold party, and so since Boy Scouts love to camp, this S'More Pop seemed the perfect treat.

You start out with a large marshmallow, on a candy stick:


Then, in typical Boy Scout style, roast your marshmallow:


It's up to you how toasty you want to make them:


Place marshmallows on parchment paper, so that they can firm up. I was able to make these 50 in just minutes:


Graham crackers are easily crunched up:


Since these were for the Boy Scouts Blue and Gold party, I thought it would be fun to add some blue sprinkles. You can add any color to make them more festive, or just use the plain graham crackers:


Dip the marshmallow into TEMPERED chocolate:


Now, you'll remember from past posts, that tempering is the process that allows the chocolate to harden up. This pop will not be messy. The chocolate will be solid, making it easy to put these into cello bags or pass out without a mess.

I use my Rev 1 tempering unit, it's the size of a shoe box, and is quick and easy to use. If you are intersted in learning more about tempering, I have other videos and step-by-step pics in my archives. It's the most fun and creative dessert tool ever, I love it!!

Dip the pop into the graham crackers, covering all the chocolate:


This is not a frilly, girly-girl pop. It's got that masculine, "I live in the wilderness and eat S'mores" kind of look, but I promise, it's super delicious!


My favorite way to serve "pops" is in a basket or container, filled with floral foam, and then covered with plastic/foil and sometimes covered with other decorative filling. It makes them easy to transport and you can have fun with the presentation:


Im looking forward to making all kinds of marshmallow pops this Spring....bunnies, lambs, so much creative fun - and easy!! What are you going to be making??

If you dont already, "like" my facebook page; Kim's Chocolatier page on Facebook and feel free to post pics of your creative desserts.

Christmas Bark

The Christmas Season is such a fun time to make desserts, traditional and new. The candy cane is a symbol for Christmas, and the perfect accent for goodies. The bright colors add a festive perk to any treat, and the sweet, minty flavors sing, "Christmas" (they do!!)



One of my favorite things to do each year, is make Christmas bark. I usually use peppermint (red and white) AND spearmint (green and white) candy canes, together. The flavors blend well, and the red and green together are sooo pretty. This year, we are having flooding rains, and I didnt feel like going out for the spearmint candy canes, so I am making the traditional peppermint version.

The hardest part of this recipe is crushing the candy canes. In years past I have ended up with candy cane dust all over the place. What works best for me, is to put unwrapped candy canes in a plastic zipper bag, and then wrap in a towel (paper or cloth) and lay it flat on a hard surface. I then use a hammer to pound strongly, and firmly, smashing the candy into small pieces.



While smashing up my candy canes, I am simultaneously tempering my white chocolate. I use the Rev 1 tempering unit. It is a commercial grade machine, about the size of a shoebox, designed for at-home use. It takes less than 30 minutes to temper up to 1.5 pounds of chocolate.



At almost every chocolate party, someone mentions that white chocolate is not really chocolate. I tell them that is true for most brands. The FDA has standards for chocolate (basically, that it actually contain chocolate)..and since many companies do not use real cocoa butter, they are not allowed to call their candy, "chocolate", but resort to names like, "candy coating" or "white chocolate flavored candy". Candy melts often found in the baking aisle are not chocolate at all, but flavored animal fat. This is true for the dark chocolate too....you will find "candy coatings" that look like chocolate, but contain nothing from the actual cocoa bean. Dove white chocolate is a true and legal white chocolate, using high quality cocoa butter.



Anyways.....nothing but real chocolate for my bark :)

I then pour the mixture into tempered white chocolate.



Mix the crushed candy cane thoroughly through the chocolate. The large chunks add bright colors, and the dust gets soaked in, flavoring the chocolate.



Spread the chocolate onto parchment paper. You can make it as thin or thick as you want. Refrigerate for 30 minutes.



Once set up, break into pieces....they look pretty in a bowl or on a platter, and can be packaged into goody bags for gifts.



Id love to see your holiday favorites...feel free to post your treats in the comments.

Marshmallows

In our house, it's a holiday tradition to make marshmallows. Each year, we make batches and batches of the fluffy stuff to give as gifts (ok, we eat some too!) I used to make homemade cocoa, put it in cute containers...add a baggy of thick, marshmallows, and a plate of goodies....and deliver loving baskets of yummies to neighbors, friends and teachers.

Since joining Dove, I have foregone the cocoa, and instead give Dove Chai Teas and Sipping Chocolates. My old recipes of cookies and truffles have been replaced with chocolate dipped candy canes and spoons, and homemade designer chocolates. And now this year....Dove has come out with gourmet marshmallows....and while it's tempting to give the Dove chocolate covered marshmallows, I simply cant give up my traditional Sprague Marshmallows.

I have tried many variations of marshmallows over the years, and have found this recipe to work out best:

3 (1/4 ounce) envelopes gelatin (Knox Gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla extract (or other flavoring)

In a large mixing bowl, sprinkle gelatin over 1/2 C of cold water, and let sit for 10 minutes. The water will absorb the gelatin, and it will look like this:



In a medium saucepan, on medium heat, mix granulated sugar, corn syrup and 1/4 C of water. Continue to mix until granulated sugar is disolved. Then turn to high and bring to hard boil for one minute.



Pour sugar mixture into gelatin, and add salt. Using hand mixer, mix on high for 12 mninutes.



12 minutes of mixing is a long time, so you might want to enlist the help of a cutie like this..... (and notice that my refrigerator is missing in the background! The house is still in an upheaval from the foundation leak back in OCTOBER..ACK!!)



As you mix, the marshmallow mixture will get creamy. Here is a picture from the 5 minute mark...



As mixing continues, the marshmallow will get fluffy and grow! Here is a picture from the 10 minute mark, notice how much higher it is in the bowl....



After 12 minutes, quite honestly, the marshmallow has expanded so much that it is crawling up the top of the mixing paddles. This is the time to add the vanilla, or any other flavoring you might like (kahlua, caramel, peppermint, orange....)Make sure you mix it in well.



You will want to cover the bottom of your pan with powdered sugar. Make sure the entire surface has sugar...this will keep the marshmallow from sticking.



Pour mixture into your pans. I double the recipe and use one 9x9 and one 9x13 glass pan. This yields me 40 large, thick squares.



Cover the entire surface with more powdered sugar, and let sit out overnight.



When ready, you can use a warm knife to make sure that marshmallow separates from the sides of the pans. Then cut into squares.....and ENJOY!

Live Chocolate Demonstrations

at the Dove Choco-thon, JOIN US!!

Log in and watch, learn and win prizes....share this with friends :)

Chocothon info here