Greetings!
Happy Mother's Day! This is the traditional "kickoff" for the summer holiday season. After Mom, we get to celebrate Dads and Grads as well. Thrown in the mix are a trio of patriotic holidays - Memorial Day, Flag Day and Independence Day. Count in the brides with their showers and weddings and it makes for a busy summer. We hope that you consider Tre Sorelle Cioccolato for gifts, guest favors or trays of chocolates for the buffet table. Our friendly, knowledgeable staff can help find just the right confection to fit your theme and budget. Keep us in mind as well if you need something to do with the kids as we are offering classes each month. Or, when out-of-town guests arrive, bring them by our store to give them a "taste of Sandusky". Hope to see you soon! Judi Horchler & Jan Beck |
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Mother's Day "Card" Class
Mom and Grandma both love chocolate! This Saturday, May 8th, kids may make and decorate a chocolate "card" to give them. Class starts at 10:00 and will run until 11:00. This class is for children and teens ages 8 to 15. Cost is $12 per child. RSVP by Friday May 7th. (Minimum class size:5, maximum class size: 12) |
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Chocolate Flower Pots
April Showers are bringing us May Flowers! Whether you have a green thumb or not, you can have a lovely flower pot complete with blooming flower. All in chocolate of course! The May class for those 16 and over will be held on Wednesday May 19th from 6:00 - 7:30. Attendees may make their own flower garden using tinted chocolates. Cost is $15 per person. RSVP by Saturday May 15th. (Minimum class size: 5, maximum class size: 12) |
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Recipe of the Month
Chocolate Hazelnut Madeleines
From Afternoon Tea Serenade
- 2/3 cup butter at room temperature
- 1 1/3 cups sugar
- 6 eggs
- 1 Tablespoon baking powder
- 3/4 cup ground hazelnuts
- 2 cups all-purpose flour
- Powdered sugar for dusting (optional)
Directions
Preheat the oven to 350°. Spray madeleine molds with vegetable-oil cooking spray. In a large bowl, cream the butter and sugar together until pale and fluffy. In a medium bowl, lightly beat the eggs. In another medium bowl, thoroughly mix the baking powder, hazelnuts, flour, and cocoa powder together. Alternately add the eggs and flour mixture to the butter mixture by thirds.
Drop 2 tablespoons batter into each madeleine mold. Bake in the center of the preheated oven for 15 to 20 minutes, or until set. Unmold immediately after baking. Let cool on wire racks and dust with powdered sugar, if desired.
Makes 4 dozen madeleines. |
