On May 29 and 30, the St. Lawrence County Chamber is hosting The Really BIG Show: Home, Garden and Business Show 2009 at the Cheel Arena at Clarkson University in Potsdam, NY. While St. Lawrence Chocolates doesn't have their own individual booth, there will be a special "Silver Ticket" at the County Chamber booth for anyone who might be in the area and stop by. Admission to the show is only a $1. The coupon will be good for 1 week from the date of the show.
Similar to the Wonka Golden Ticket, we will have plenty for everyone... so don't feel like there are only 5 out there!
Speaking of Wonka, we are working on a special float for the Potsdam Summer Festival parade to be held July 11 and I'm sure Wilamena Wonka will show up again somewhere this year.
We hope everyone is planning a sweet summer.
Saturday, May 23, 2009
Wednesday, May 13, 2009
New
I had to count today to see how many flavors we are currently carrying. All I knew was that it was over 12. We have 20 flavors in the case! That doesn't include our Truffles and our clusters just our cream/filled chocolates. Wow! Who knew we could even make that many!
Recently, we have added some new flavors and whether or not they will become permanent additions is still to be tested. The real test comes at the holidays when we can hardly keep up with the Standard Twelve flavors we started with back in 2006. Here's what you call the Rookie List.
Dekalb Delight: This is a marshmallow creme filling done in a shell of milk or dark. Ellen and I agree the dark is better but we like dark chocolate. I consider it still in the testing phase as I'm not making them as often as other flavors so I don't know if they are really popular yet. They came about when a customer (from Dekalb Junction) asked if we had a marshmallow chocolate. When I said no, she thought we ought to make one and she'd buy a bunch! She suggested we name it after Dekalb. Well, Ellen and I discussed it and we settled on using the Marshmallow Fluff that you can find in the stores and is popular to make Whoopie Pie filling. We think it tastes great but our customer never returned so far as I know. But at least we have a great chocolate!
Waddington Wintergreen: This dark chocolate is sure to please if you like mints! The filling is our standard cream filling flavored with wintergreen oil. We use a transfer sheet to decorate the top of the candy with little white snowflakes. We had this one last Christmas but thought that the flavor would stand the test of time. I'm not sure if our customers buy this chocolate because it tastes so good or because it just looks so pretty! I had not intended to make this flavor through the summer but I think too many people would miss it. It's still in a holding pattern for now.
The Nobles: This is our newest creation. I was making Massena Mints (dark chocolate flavored with creme de menthe) and had left over chocolate. I was wondering what else to make with it when I spied some peppermint cream filling left. There wasn't enough to do a whole mold of chocolates, just half so I decided to do a Double Mint chocolate. Ellen tasted it and thought they simply had to be added to the case. We had to come up with a name and Ellen came up with the Nobles. EJ Noble was the inventor of the LifeSaver from Governeur for which our Governeur Pep-O-Mints are named. So this seemed like a natural.
Carmel Peanut Clusters: I haven't had much time to dilly dally with our cluster line. We stick mostly to nut clusters and I wanted to try something a bit different. I have had a few customers ask if we have any caramel with nuts. Since nuts and chunky things are so hard to mold, I always have to say no. But when a customer asked if any of the clusters had caramel in them, my brain started spinning. Why not put caramel chunks in the clusters? Or make it a bark? Ellen confirmed my belief that the caramel would not melt in the chocolate but remain a chunk. She also suggested that we use a mold to make a "cluster cup" so that it would fit into a tray. So I have made these as clusters and used the mold to make cluster cups! I have made them in milk chocolate and just today did some in white chocolate for those customers always looking for more white chocolate choices. We'll have to see how they work out. I did not use the caramel that we make as we didn't have any made but future batches will probably be made with our own butter caramel.
Flavor of the Month:
We have introduced our Flavor of the Month program and started it back in February with our White Raspberry Hearts. This month's flavor is Kokomo Corners, a pina colada cream in milk chocolate. We use our Pinapple mold and it looks really cool. But that's only around for a month, then it goes away for a whole year.
So now you're all caught up with what's new at St. Lawrence Chocolates. Stop in a see us soon!
Recently, we have added some new flavors and whether or not they will become permanent additions is still to be tested. The real test comes at the holidays when we can hardly keep up with the Standard Twelve flavors we started with back in 2006. Here's what you call the Rookie List.
Dekalb Delight: This is a marshmallow creme filling done in a shell of milk or dark. Ellen and I agree the dark is better but we like dark chocolate. I consider it still in the testing phase as I'm not making them as often as other flavors so I don't know if they are really popular yet. They came about when a customer (from Dekalb Junction) asked if we had a marshmallow chocolate. When I said no, she thought we ought to make one and she'd buy a bunch! She suggested we name it after Dekalb. Well, Ellen and I discussed it and we settled on using the Marshmallow Fluff that you can find in the stores and is popular to make Whoopie Pie filling. We think it tastes great but our customer never returned so far as I know. But at least we have a great chocolate!
Waddington Wintergreen: This dark chocolate is sure to please if you like mints! The filling is our standard cream filling flavored with wintergreen oil. We use a transfer sheet to decorate the top of the candy with little white snowflakes. We had this one last Christmas but thought that the flavor would stand the test of time. I'm not sure if our customers buy this chocolate because it tastes so good or because it just looks so pretty! I had not intended to make this flavor through the summer but I think too many people would miss it. It's still in a holding pattern for now.
The Nobles: This is our newest creation. I was making Massena Mints (dark chocolate flavored with creme de menthe) and had left over chocolate. I was wondering what else to make with it when I spied some peppermint cream filling left. There wasn't enough to do a whole mold of chocolates, just half so I decided to do a Double Mint chocolate. Ellen tasted it and thought they simply had to be added to the case. We had to come up with a name and Ellen came up with the Nobles. EJ Noble was the inventor of the LifeSaver from Governeur for which our Governeur Pep-O-Mints are named. So this seemed like a natural.
Carmel Peanut Clusters: I haven't had much time to dilly dally with our cluster line. We stick mostly to nut clusters and I wanted to try something a bit different. I have had a few customers ask if we have any caramel with nuts. Since nuts and chunky things are so hard to mold, I always have to say no. But when a customer asked if any of the clusters had caramel in them, my brain started spinning. Why not put caramel chunks in the clusters? Or make it a bark? Ellen confirmed my belief that the caramel would not melt in the chocolate but remain a chunk. She also suggested that we use a mold to make a "cluster cup" so that it would fit into a tray. So I have made these as clusters and used the mold to make cluster cups! I have made them in milk chocolate and just today did some in white chocolate for those customers always looking for more white chocolate choices. We'll have to see how they work out. I did not use the caramel that we make as we didn't have any made but future batches will probably be made with our own butter caramel.
Flavor of the Month:
We have introduced our Flavor of the Month program and started it back in February with our White Raspberry Hearts. This month's flavor is Kokomo Corners, a pina colada cream in milk chocolate. We use our Pinapple mold and it looks really cool. But that's only around for a month, then it goes away for a whole year.
So now you're all caught up with what's new at St. Lawrence Chocolates. Stop in a see us soon!
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