Summertime at Chocolot gives us some time to relax, regroup, and take advantage of a little bit of free time before the big holiday ramp up. Last Saturday we hosted a group of Chocolot friends to learn more about chocolate. Ruth taught us the various methods that can be used to properly temper chocolate. She also shared some tips on making the perfect ganache.
We made some ganache using our favorite honey–local Slide Ridge Honey from Mendon, Utah. Everybody in the class then had an opportunity to fill some chocolate shells, dip chocolates through our chocolate enrober, and decorate them with a variety of decorations.
We enjoyed a delicious lunch from Zucca Trattoria out on the deck. Katie from Beehive Cheese brought us their award-winning Barely Buzzed cheese, along with a very special cheese that won’t ever be on retail shelves (sorry!). It’s a cheese made from Snowy Mountain sheep milk, and it has been aging in their cheese cave for around four years! It was absolutely delicious. Thanks to Beehive!
We hope everyone had a great time. We really enjoyed hosting some of our friends and giving them an inside look into our little chocolate world.
Thanks to those who came. Many have food blogs or twitter accounts, so check them out!