Archive for the ‘Uncategorized’ Category

We did it!

Sunday, December 11th, 2011

It was a push, but we did it! Our run is done and all is packed and ready to move! We will be contacting all of you who got your orders in soon!
Happy holidays to all!

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Holiday happiness

Monday, November 28th, 2011

What’s the best part of the Thanksgiving weekend? Family? Football?  Turkey?  All of the above?

Well, in our kitchen, Thanksgiving means one thing: making chocolates! We have been very industrious this past week, mixing cream and butter, melting chocolate, grinding spices and teas..all to make our bites of deliciousness. Mmmhmmm good!

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Stay tuned!

Re-invented: Saffron Cardamom (Crunch)!

Monday, November 28th, 2011

I’m really excited to tell you about this new piece.  It’s actually a new take on one of our all-time favorites: Saffron Cardamom.  The new Saffron Cardamom (Crunch) piece pulls the cardamom out of the ganache and marries it with hand-chopped cacao nibs in a crunchy, caramelly brittle. Bits of this brittle are sprinkled over silky saffron and white chocolate ganache squares, which are then dipped in tempered dark chocolate. It’s a favorite…re-invented! The complexity of the crunch paired with the buttery smoothness of the ganache add a whole other dimension to this already sophisticated piece. I hope you approve!

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Chocolate workshop

Monday, November 28th, 2011

Parent preparing chocolatesWe had our latest chocolate workshop a few weeks ago, sponsored by the generous parents who bid for it at the Thousand Oaks Elementary auction!  A fundraiser for the school, the workshop featured 4 parents, early on a Sunday morning, eager to roll up their sleeves and get elbow-deep in tempered chocolates. Together, we prepared transfer sheets, melted and tempered chocolate, mixed ganaches, made caramel… what a morning!  Each participant took home various pieces they made…just in time for the holidays. Can’t wait to do this workshop again next year.

New flavor number 2: Caramelized White

Friday, December 3rd, 2010
Caramelized White

Caramelized White

Caramelized white chocolate?  What on earth?  That’s what I thought when I first read this blog post from David Lebovitz, former pastry chef at Chez Panisse.  It was sent by a friend of a friend, and at first it looked a little too crazy.  You’re supposed to BAKE the white chocolate?  In the oven? Seriously? Everything I know knew about chocolate, especially about white chocolate, says you don’t want to heat it up past about 115ºF. Bad things are supposed to happen. We’re talking cacao armageddon, folks. I once overheated some dark chocolate in the microwave, and I had to dump the whole lot AND air out the kitchen. But David’s rave review gave me fortitude, and I dove in….

It’s a slow process – an hour in the oven at 250ºF, with repeated stirring. Baking at relatively low heat like this allows the sugar and milk solids in the white chocolate to caramelize while leaving the cocoa butter intact. So what results is a decadent mixture of cocoa butter and caramel. Come on, what’s not to like? When incorporated into ganache, the result is divine: nutty, creamy, and distinctly caramelly – this is a new species of chocolate altogether! I added just a touch of fleur de sel to offset the sweetness and add crunch, and enrobed these in dark chocolate (61%). YUM!

2010 Holiday production gears up…

Sunday, November 28th, 2010

Ganaches are being made and chocolate is being tempered in the anandconfections kitchen….where Anand and Yuke are hard at work making the latest batch of anandconfections chocolates. Anand just got back from India and came back rejuvenated and inspired.  We have some brand spanking new flavors to introduce to you….in the next few days. Sorry for the tease, we are just getting final word in from our volunteer “beta tasters”.  Stay tuned!!!

Malabar ganaches

Malabar ganaches

Bake sale to benefit Haiti earthquake victims: Saturday 1/23

Thursday, January 21st, 2010

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

Bake sale