Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Saturday, April 14, 2012

Traveling to the home of the Baseball Hall of Fame




Part 1

Also known as Cooperstown, though we didn't actually get to the baseball hall of fame. We did go to two museums and also to the Fly Creek Cider Mill. Hallelujah! I found the cider I will use in my next hard cider brewing. They freeze and don't use preservatives. And we had a grand tasting at Ommegang and had dinner at Alex and Ika's, very nice.

First, we had lunch at the Fenimore Art Museum, a nice soup. That's about all they had except Starbucks coffee. Both were good though the soup was very good. And then we wandered around the grounds.






The house where the art museum was originally housed belonged to James Fenimore Cooper, the writer of the Last of the Mohicans, starring Hawkeye Pierce, (oops, wrong show) and the other Leather Stocking tales.



Then we went to the Farmer's Museum and had a lot of fun roaming the land





and rode the Carousel, which was even more fun.



I'll take the photos off of my phone next, we forgot our camera and so only had our phones and blog part two. These will be interleaving stories.



Friday, April 13, 2012

Easter Eggs: Better late than never


Kim wanted to color Easter Eggs, so she got an Easter Egg Coloring kit and we went to town on Easter coloring eggs. This is a pictorial of us coloring eggs.

First one needs the canvas, hard boiled eggs ready for the dipping.



Second, one needs the Bunny to deliver them to all the little kids.



Check and check. Then one needs to prep the dyes. And, indeed, we used vinegar.



This makes a more vibrant color for the eggs.



Then, one needs to apply the genius to the egg. Stand back you amateurs, the professional is in the kitchen.



Kim and I applied the genius. No, that's not some futuristic device but a glass full of color, an intelligent shade of purple, I think.



And we got some great results, wonderful deviled eggs and terrific egg salad sammies.







Saturday, April 7, 2012

Bottling two beers this time: A Belgium Stout and another Peat-Smoked Porter


So sad and yet so full of promise. All those empty bottles waiting to be filled.

I've been very busy making chocolates. The Peanut Praliné have been flying off the shelf. People have discovered the wonderful taste of fantastic organic chocolate and an as wonderful organic peanut praliné, which we make here at Life By Chocolate.

I also made some very yummy Butter Crunch Toffee. To name only two confections. We have been extremely busy making rabbits and bunnies. Not to mention all the other chocolates we make on a daily basis.

Luckily, I found time to bottle my two beers, a Mustache Envy Belgium Stout and another round of the very lovely Peat-Smoked Porter. The Apple Cider I made is still aging but has met with delight and approval from my friends and colleagues, m'colls. (For the "A Bit of Fry and Laurie" fans out there.)


Either we had one huge party or it was bottling day yesterday. After an extended secondary fermentation, about 4 days longer than called for, we are ready to bottle.

The first step is to rack the beer. And since I had two beers to bottle, I racked, bottled, washed, racked again and bottled again. Luckily Dmitri was there to help me. He's a neighbor of ours.

Dmitri, not only an ace photographer but now also an expert bottler.

Because Dmitri was there to help, I was able to cap and box the beer while he was bottling.

Of course, I did some bottling, too. Dmitri had some appointments to take care of.

Of course my sweetheart, Kim, was also there to help. She helped recorded gravity readings and helped with sanitizing.

Mr. Music, drum roll please. The alcohol percentage of the Peat-Smoked Porter was 5.1% and careful readers of this blog will note that the last time I made this beer my alcohol percentage was 5.8%. I started out with an OG of 1.065 both times, though expected was 1.062. I did do secondary fermenting rather than a 3 week primary, this time out. I wonder if the temperature made a different in gravity, probably. The beer was much colder this time. Also, during secondary fermentation, the beer may have been stored at a lower temperature than the first batch. All of these things could contribute to a lower alcohol percentage. I'll have to recheck the beer after it's had another two weeks. I'm carbonating it in the kitchen where it is much warmer, than the cellar, that is. Though the final gravity on this batch was 1.025 and on the first batch 1.020 so they aren't that far off. .7% from just a .005 difference. Just goes to show you what compounding can do.

And for the Mustache Envy Belgium Stout we have an alcohol content of 5.8%. Spooky. The same as my first batch of porter. Original Gravity was 1.075 (expected 1.080) and the Terminal Gravity was 1.030. Again, the secondary fermentation happened in the cellar. We'll see if we get more alcohol as it ages and carbonates. These two are in the kitchen for their bottle conditioning. I don't know if the oak aging, which I did for about 2 weeks, longer than called for, but thems the breaks, did much to enhance the flavor. I'll see in a few months if I can taste the oak.

Mind you, I did have a space heater going in the cellar but I don't think it did much. After putting in the priming sugar, the temperature of both beers was around 59F. So, they probably have quite a bit of fermenting to do in the bottle. I just hope those caps hold.

Upshot: I love these beers. The samples I drew both tasted very good. i was glad I could fit in the bottling. Our Life By Chocolate chocolate making schedule has been hectic, to say the least. Easter is always very busy. On top of that, the Hudson River Valley Art Workshops and Fiber Art Workshops have been delightfully busy this year. What great weather we've had and what terrific workshops we've hosted at our two schools.

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Monday, April 2, 2012

Just made some wonderful organic buttercrunch toffee



Enjoy!

Friday, February 17, 2012

Easter Chocolates are here



Easter Chocolates have arrived at Life By Chocolate.

Thursday, January 26, 2012

Lafite Rothchild and Bertram Bloch.




We were happy and surprised when Bert Bloch, my music teacher from Elementary School and Junior High School, well, Middle School, called up to say he and his wife, Sharon, were going to be in the neighborhood. Sharon was at SUNY Stony Brook when I was there during my undergraduate and graduate years. We met, Bert, Sharon and me, one evening at a party in one of the dorms in Stony Brook. I had dragged my good friend Donna Lombardi along to this party and who was there but Bert Bloch. What a blast from the past.

Sharon, Bert, Kim, Mark.

It was great to get together with my old mentor. Bert was responsible for my love of wine and all things enological. He's also the reason I became an oenophile.

Bert and Sharon came over after they dropped Emma, their youngest daughter off at New Paltz. Kim cooked a wonderful meal and I pulled out the wine stops, as it were.

Bert and I went down into the cellar and chose two fabulous wines, a lovely Meursault, a 1er cru white Burgundy from Marquis d'Angerville, 1995, and a terrific first growth Bordeaux, Lafite Rothschild, Pauillac, 1995 as well. I was not worried about the Meursault at all, it was most probably ready but I was worried about the Lafite. I was wondering if it might be drinking. Sharon had never had a Lafite and I was curious about whether it was ready for wholesale drinking.



We started the evening with the white and some hard sausage and Roquefort. It was a marvelous pairing but I couldn't help think that I would have preferred having the cheese after dinner with an Yquem. We then switched to my Petite Saison d'Été and my peat smoked porter that I had made. The beers when well with the vinegary spinach salad with candied walnuts. I had decanted the Meursault and it was very tasty indeed.



When the main dish came along, sort of like a Chicken Française, but not as lemony, I uncorked the Lafite, forgot to decant it and had to run upstairs to get our Bordeaux wine glasses. Kim and I used to have all Riedel, Grand Cru, the big ones, wine glasses. But all we had left was a hodgepodge of glasses. I gave the one Riedel Bordeaux glass to Bert and the second best glass to Sharon. Kim and I had the other two. I wound up only decanting about a quarter of the bottle. Next time, I think I should decant the wine from the get go. In any case, it was beautiful.

Bert said, during the dinner that the bouquet of the wine said France to him. I thought the wine was lovely, very feminine but also very closed. It opened and changed throughout the evening. It had a slight vegetal nose, almost celery, but was pure silk on the finish with enough acid to refresh the palate. Delicious with a hint of tobacco, just a hint, and perhaps rose. I'll have to try a glass in about ten years, maybe twenty. It was that closed.

We had a great time talking about the "old days" and what was happening now. Kim and I enjoyed the evening. It was great for me to see my music teacher and to find out what he had been doing with himself. What more can one ask for? Great company, great food and wonderful wines.

Oh, and of course we talked about art. Bert's family was/is dedicated art collectors. We showed them our collection and talked about our two art school. This part of the evening was an eye opener for me. I hadn't even realized that Bert was interested in art, forget about collecting. There was more to Bert than just the cello. I originally started out playing the cello in third grade and later, in forth grade, switched to bass when the head of the orchestra said that he needed a bass player. I later came to regret my decision and went back to playing the cello and taking lessons. I always blamed the switch on Bert but as it turned out, he had yet come to the elementary school until a year after my horrible decision. Sorry Bert. There's more to people than we suspect.

For instance, one of the stories Bert shared was one time, when he was coming back from Europe with his father on a ship, he put notes in a bottle and corked them, taped them up and threw them overboard. Some were found and he heard from one young man and started writing to his new pen pal. In the end, it turned out that the boy didn't find the bottle but his younger sister but at that time, it was unseemly for a young man to be writing to a young teenage girl. So, her brother kept the correspondence and wrote what she told him to write. The great part was that one day, Bert, the bottle boy, met up with the brother and the sister.

They stayed the night and left the next day. Too bad that they couldn't have stayed another night. It would have been great to spend another day with Sharon and le garçon bouteille célèbres.

Oh, unfortunately, out camera lost the pictures that I had taken of each course. Sorry. I had to retake all the wine bottle pictures as well.



Next up, my adventures in cider.

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Monday, January 9, 2012

Valentine's day is here.


We're making plenty of hearts and boxed chocolate in beautiful boxes. Please go to our Valentine's Gift Section on our website. Enjoy your chocolates.

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Sunday, December 11, 2011

Cherry Cordial Craziness! Organic, too


I've been making cherry cordials in all flavors, milk, dark and vegan. The vegan cordials use agave syrup and don't have alcohol. Order now.

I realize now I should have said Marzipan Madness and Cherry Cordial Craziness. But either way, enjoy your chocolate, Life by Chocolate, that is. Live a little.

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Wednesday, December 7, 2011

Hudson River Valley Art Workshops filling up


So, if you are thinking of taking a painting class or an art quilting class, enroll sooner rather than later.

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Monday, December 5, 2011

Marzipan Craziness! Organic no less.


I've been making marzipan like crazy. Large orders coming in left and right. So, if you've been thinking of getting some, do not wait. Order now.

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Monday, November 14, 2011

Making Winter Chocolates




Making peanut praliné today. All organic. Made with organic peanuts and organic dark chocolate.



Chili chocolates on the left and cinnamon mocha on the right. Yummer.

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Friday, October 28, 2011

Gloria Loughman's class

Gloria Loughman's class is wrapping up and people are already signing up for 2013. Can you beat that? If you missed the workshops this year, there's always 2013.

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Saturday, October 15, 2011

Sheep and Wool Festival, Fall Color, Harvest Distillery




Oh, yes, we had a very busy day and it wasn't all about chocolate this time. Though, at the Sheep and Wool Festival, Kim did get an Aztec hot chocolate. I got a soy latte. Mores the pity. The Aztec hot chocolate was pretty good. Taste Buds was a decent coffee and dessert venue.

We went to the amazing Sheep and Wool Festival, for Kim's photos go to Inn&Around. These are the highlights. We saw a lot of Sheep and Alpacas and Llamas, as well as some goats.

We also saw a lot of sheep.



I have a ton of pictures on Facebook. So, follow me on Facebook and you'll be able to see them all.

One of the highlights was the sheep shearing. Here's a sample video.



I hope that that works on Blogspot. It may not.



We also went to Golden Harvest Farms and the Harvest Distillery where they make wonderful Rare Pear Brandy, very expensive but worth every drop, as well as very nice Apple Jack, pretty good grappa, and a wild apple vodka, Core Vodka.





I tasted all of their products. The Grappa was good. The Apple Brandy, zero years old, was harsh but nice, the Pear Brandy reminded me of zero aged Scotch and I bought the very beautiful Core Vodka, made from apples, the Apple Jack, aged 1 year. I already have the Rare Pear, aged 2 years. Wonderful.



On the way back, we were treated to a wonderful fall colors display.



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Sunday, September 25, 2011

I am making a new truffle, Cinnamon Mocha! Yummer




It isn't yet on the website, I'm making them today. This will be fantastic. People have been buying our Tea Truffles and I thought, time to make a coffee truffle. This will have some Maracaibo coco nibs. These are vegan truffles, the only kind of truffle we make.

They are made with 72% Organic Dark Vegan Chocolate coverture, the highest quality chocolate and you'll say it is the best you've ever had. It contains wonderful natural coffee and is covered with a blend of organic Sucanat ("Sucre de canne naturel") sugar, Maracaibo cocoa nibs, and organic cinnamon. This big and beautiful handmade vegan truffle is made without animal products or by-products. Very rich and very intense.

Sucanat sugar has a rich molasses taste. This truffle is sweet without being overly sweet and has a strong mocha flavor. Kim calls it the Caffeine Punch! Enjoy the flavors and live a little.

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Friday, September 23, 2011

Just a quick note to tell you about recipes


If you click the recipe link you don't seem to get all the recipes. So, if you want eggnog, search or click on that link. And so on.

Wednesday, September 21, 2011

Due to Hurricane Irene


We are a little late on making Halloween Confections but only for wholesale. We are open for retail purchases for cats.

Friday, September 2, 2011

Life by Chocolate is still here.


We survived the flooding of Tropical Storm Irene with some damage but chocolate production has not slowed. Even though we had and still have some major clean up to do, the flooding has not affected production or quality.

This is our creek. This is our creek on Irene! Any questions. Enjoy the video. I think the creek saved us. It provided great drainage. Plus it helped that we didn't get that much rain.

video

So, go to Life By Chocolate and get your favorite confections now. Thank you for your support. It means a lot to us.

Our hearts and wishes go out to everyone in Greene County and the surrounding counties. It's been a rough couple of days here in the Catskill and Capital Region.

On side note, we've been having problems with our blog and this is the default template. I hope to get our blog back up and looking pretty in the next few days.

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Saturday, August 13, 2011

New Porch? No, a new old porch



Life By Chocolate and the Greenville Arms porch got a face lift. We have struggled, over the years, with a cracking porch floor. As soon as the porch was painted, it would start cracking. This year, we decided to strip the porch completely and then paint it.



However, during the stripping and sanding process, we saw that the wood under the porch was magnificent and beautiful. We still have not positively identified the wood but we have some guesses and they include, mahogany, yellow pine, maple, white spruce, white fir and fir.

Here's a close up of the wood, take a guess yourself. Both of these shots are after sanding, the light is a little darker on the second picture.





Mahogany is a typical deck wood and so I'm going to stick with mahogany because this deck is in great shape and the pine stairs had to be replaced. If anyone has a guess, or better, actually knows what wood this is, please comment.



After stripping the porch flooring, we realized that we had a treasure on our hands and decided not to paint.



The polyester deck paint that we had was just horrible. Battleship gray is not my favorite color. So, we decided to stain the porch using a Sweet Rose Red stain, semi-transparent to show the grain, age and various imperfections in the wood; good choice that. I think our painters were relieved that we chose to stain it. After all their labors, we could not cover up this beautiful wood.



Now, we have a new porch. The whole porch and surrounds have been painted and the stairs have been fixed. It feels like a new inn; simply beautiful.

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