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Learn how Local Bees make our Chocolate buzz!

Posted on January 19, 2010 1:19 PM by Meghan

Think that Vermont honey is pretty sweet?  So do we!

Need something fun to do this Saturday afternoon?  Well, we're inviting you to join us this Saturday, January 23rd for a FREE honey and chocolate tasting at 2:00pm at our 750 Pine Street Factory Store & Café.  This is our second event in our Local Secret series, which we kicked off last October with the Vermont Butter & Cheese Creamery.  The afternoon will start off with a honey tasting presentation by William Mares of the Vermont Beekeepers Association (VBA).  William will talk about how beekeepers collect the honey, the variety and sources of honey including the unique aspects of Vermont honey, and VBA's work with over 1,200 local beekeepers who work to sustain Vermont's honey industry. You'll be able to sample honey in its many forms including liquid, comb, creamed and whipped, something out of the ordinary for a Saturday afternoon.  Educational and fun!

Participants will learn how to taste and evaluate the varieties

of honey and engage in a discussion of the different flavors, as well as the storage and shelf life of honey (the difference between buying honey from Wal-Mart vs. Artisan Honey, for example).  Of course you'll be able to sample your favorite LCC products such as our chocolate caramels so you can taste for yourself why we use VBA's honey in our recipes.  Looks like our secret's out - again!

It's indoors, so take a break from your outdoor adventures, or come after you get back from a morning spent at the mountain to warm up and taste something sweet with us at LCC.  Our Hot Chocolate Café will be open, too – in case you were wondering – so if you want to come get some of your favorites as well as stock up on your chocolate supply you’ll be all set!

We hope to see you there!

 

 

 


Yes, you read that correctly.  The words Cake and Truffle in the same sentence.  There’s frosting in there too, and lots of dark chocolate.  This delightful bite-size treat makes a great dessert – or if you’re like us here at Lake Champlain Chocolates, enjoy them with your morning coffee.  It’s never too early for chocolate!

The Ultimate Chocolate Cake
3 scant cups flour
2 tsp baking soda
1 ½ tsp salt
2 c sugar
1 c Lake Champlain Chocolates Unsweetened Cocoa
1 ¼ c butter melted (2 ½ sticks)
2 1/3 c warm water
2 tbsp vinegar
2 tsp vanilla

Frosting
2 oz cream cheese, softened
2 tbsp butter, softened
1 c confectioner’s sugar
1 tsp vanilla
(you can use 1 cup of store-bought frosting here if you’d like)

Chocolate Coating
24 ounces Lake Champlain Chocolates 54% dark chocolate, tempered if desired (coating will harden better if it is tempered)
White chocolate to garnish, if desired

To make cake:  Mix dry ingredients in a large bowl.  Stir in the wet ingredients.  Beat until smooth.  Butter a pan and dust with flour.  Bake in oven at 350º for one hour or until toothpick is removed dry. 
(You’ll find this recipe on the back of our baking cocoa tin!)

Allow the cake to cool for about thirty minutes before “stirring” it and dumping the crumbled cake into a large bowl.  Using a big spoon or your hands, combine the cake and frosting until well-incorporated.  Roll the cake into small balls, about half the size of a golf ball.  Place on a baking sheet lined with wax paper and refrigerate for about an hour.

Meanwhile, melt the dark chocolate in a double boiler, tempering if you choose to do so. Using a fork (or a chocolate fork if you have one), dip each cake ball in the chocolate, coating it completely.  Return to wax paper and allow to cool.

If you’d like to decorate the Cake Truffles, melt white chocolate to just liquid – make sure it doesn’t get too hot, you’ll have a hard time handling it.  Pipe the white chocolate onto the cooled "truffles".

Makes about 75 Cake Truffles


Happy Birthday Lake Champlain!

Posted on June 30, 2009 12:27 PM by Erin



This year marks the 400th anniversary of French explorer Samuel de Champlain's daring expedition to our region and to the Lake that now bears his name (and from which we get our name here at LCC!).  Known as the "Father of New France", Champlain was the first European to ever set foot in Vermont.  And so to help commemorate 2009 as the quadricentennial, special events - celebrating the Lake, the land, and its people - have been planned all year long throughout the state.  Right here in Burlington, the quad's International Waterfront Festival kicks off this Thursday, July 2nd and continues on thru the 14th - 13 total days of fun!  From concerts on the Lake - Tony Bennett anyone? - to theater performances, food festivals, kid's events, and so much more, there is truly something for everyone to enjoy.

As sponsors of the Burlington International Waterfront Festival, you'll find LCC scooping our delicious small batch ice cream at the following events:

July 3rd - Independence Day Celebration Fireworks, Battery Park, 9:30pm
July 4th, 5th, 9th & 11th - Various Performance, Champlain Valley Stage, City Hall Park
July 6th - Dan Zanes & Friends Concert, Waterfront Stage, 3pm
July 8th - Steve Earle & Aimee Mann Concert, Waterfront Stage, 7pm
July 10th - Les Cowboys Fringants & Le Vent du Nord Concert, Waterfront Stage, 7:30pm
July 11th - Ween & Antibalas Afrobeat Orchestra, Waterfront Stage, 6:30pm

We hope to see you in Burlington!

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How We Make Our Maple Toffee

Posted on January 23, 2009 2:21 PM by Leann

The other day, I was lucky enough to catch them making the maple toffee used in our Chocolates of Vermont Maple Crunch. Made with Vermont maple syrup and fresh butter, it’s one of our top chocolates and also ranks high on my list but I’d never seen it being made. It was great to watch and it smelled incredible. I guess I never really thought about what went into the making of it.

With that being said, I did my best to capture it on video to share with you. I’ve got to fess up about something though. I am not the most technically savvy person in the room so in the course of taping, I managed to miss one of the coolest parts – the pour. Once the toffee reaches the correct temp, it’s taken off the fire and wheeled over to the cooling table on this neat hoist. They crank it up high and then pour it out and it’s just glorious. I’ll try to catch it another time but until then, enjoy!

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