Come on out this Saturday morning to a bake sale near you to get your fix of anandconfections!
We’ll be at the Bi-Rite Market, Pizzaiolo and Gioia- come show your support to earthquake victims.
100% of proceeds of sales of anandconfections products will be donated to Partners in Health.
Saturday, January 23, 2010, 10am – 2pm
Bi-Rite market: 3639 18th Street at Guererro, San Francisco
Gioia Pizzeria: 1586 Hopkins St, Berkeley
Pizzaiolo: 5008 Telegraph Ave, Oakland
We’ve been featured in the latest article in TastingTable! The article describes Anand and the confections we are making for the 2009 holiday season. Read all about it…
We had a skilled crew working non-stop over the weekend to package the chocolates.
Getting the materials ready…. and here we go!
Picking out a confection....
Empty boxes, waiting to be filled
We place the confections in the box…
Boxing the chocolates
…..close the box and slip on the belly band!
Belly bands
Packaged and ready to go! We prepared 250 4-piece boxes, 100 8-piece boxes, and 50 12-piece boxes on Saturday afternoon.
Belly banded boxes. Say that five times fast!
A HUGE shout out to our FABulous friends and family who spent the better part of the day doing this with us: Yuke, Lynne, Ann, Liz, Mala, Ashwin, and Pallavi!
We just picked up the latest issue of Town and Country magazine: anandconfections is featured in a spread on pairings of port and desserts. The article, on pg 69, describes the saffron cardamom confection’s pairing with a lovely tawny port, as follows: “the exotic candy picks up the wine’s spiced-apple quality and turns it into gold.”
We have just completed one of our production batches to gear up for the holiday season. We had a crew working non-stop in the Barlovento kitchen in west Oakland to make our latest batch of darjeeling tea and saffron cardamom chocolates.
Getting our trays ready
Anand had the ganaches ready to go; we started the day by cutting the saffron cardamom ganache with the guitar cutter.
Cutting the saffron cardamom ganache into squares
Saffron cardamom ganache cut into squares
Trays full of ganache squares
Once the ganache is cut, we dip it into 61% Guittard chocolate to coat all sides.
Dipping the saffron cardamom ganache in chocolate
On goes the artwork and voila! A confection is born.
Saffron cardamom confections are born
Packing them up…
Packed up the saffron cardmom confections
Next episode: Packaging.
This latest batch of caramel confections pays a nod to the trend of salted caramel by topping each with a touch of fleur de sel. Complex and dark caramel centers paired with a cappuccino colored milk chocolate shell is a new approach for anandconfections.
Complex, dark caramel oozes out of a shell of dark chocolate
Tea infused dark chocolate ganche surrounded by dark chocolate
