Webite

Well, I am back on the blog world. I finished my web site - chocolatesbymj.com. I am really excited because I can now expand with this website. Now I can send some of my chocolates to people all over. There is a website that will feature my chocolates if thye like them. Now I can send them and see if I make the "cut".
This Saturday I will make a marathon of trufflesw and other fillings. I need to have a stock on hand for the coming orders.
Someone told me that I should tell you all why my products are so special. First of all I start with Belgian and French chocolates. Then they are tempered - without that process, everything would be mush! After tempering the chocolate is put into decorated molds. In the meantime, while the chocolate is tempering I make the centers. I use only fresh heavy cream, more of the Belgian and French chocolates and sometimes fresh butter. Then this is flavored with different natural oils, alcohol or other delicious flavors. When the shells are set, the centers are pippe into them by hand. Then more waiting until the centers set. Then the truffles are capped with more tempered chocolate. It's a fine dance tol keep the chocolate temperede and the fillings at the right temperature but when they come out of the molds, all shiny and beautifully decorated it is all worth it!