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Calendar
6th - Labor Day CLOSED
21st - Apple-shaped chocolates with apple-walnut bark (adult class)
25th - Chocolate Pizza (children's class)
OCTOBER
16th - Fancy Nancy Soiree
19th - Haunted Houses Made Easy (adult class)
23rd - Halloween Pretzel Rods (children's class)
NOVEMBER
9th - Thanksgiving Centerpieces (adult class)
13th - OPEN HOUSE for 3 year anniversary and Holiday 2010
20th - 3D Christays tree (children's class)
25th - Thanksgiving CLOSED 30th - Holiday Houses (adult class) |
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Fun with Chocolate
If they don't have chocolate in heaven, I'm not going! |
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Food Celebrations
Each month there are national observances to celebrate various foods. Some are just for a day, others for a week or a full month! Celebrate the following foods with fresh, handcrafted candy from Tre Sorelle Cioccolato.
National Honey Month
National Apple Month
13th - National Peanut Day
15th - National Creme de Menthe Day
22nd - National White Chocolate Day
23rd - National Chocolate Day
October
National Pretzel Month
11th - Columbus Day
16th - Sweetest Day
16th - Boss' Day
28th - National Chocolate Day
31st - Halloween |
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Store Location and Hours
Visit us at:
634 Columbus Avenue
Sandusky, OH 44870
419-502-2462
Mon - Fri 10 am - 5 pm
Sat 10 am - 3 pm |
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Greetings!
Wow, September is upon us. It seems like just yesterday the summer was beginning and now it is ending. They say time flies while you are having fun so we must have had a lot of fun! But there is no reason the fun has to end! So, we have put together an exciting, event-filled fall at Tre Sorelle. In September there are classes for both children and adults with more to come in October and November. In addition, we are introducing two new truffle flavors and also bringing back your seasonal favorites from last fall. Speaking of favorites, Jan's favorite desserts are #1: anything chocolate (well almost anything), #2: crème brûlée and #3: fruit concoctions. This month Jan is in heaven as our recipe of the month is Chocolate Raspberry Crème Brûlée. It isn't surprising that it is the recipe of the month since it is Jan's job to pick the recipe. The only thing that is surprising is that it took her this long to find it! Enjoy and have a great September! Judi Horchler & Jan Beck |
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Apples, Apples, Apples!
Attendees will use a 3D mold to make a hollow chocolate shaped like an apple with separate lid. Then, they make their own bark using chopped dried apples, chopped walnuts and chocolate. Break the bark up and place inside the chocolate apple. Each student makes 1 apple.
Class runs from 6:00 - 7:00 on Tuesday September 21st. Cost is $15 per adult. Ages 16 and up. Register and pay by September 14th to Tre Sorelle Cioccolato 419-502-2462. (Minimum class size: 5, maximum class size: 12) |
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Chocolate Pizza
Each student will make a 6" round chocolate pizza - choose milk, dark or white chocolate. Then add up to 3 "toppings". Topping choices include: coconut, chopped peanuts, chocolate chips, malted milk crunch, maraschino cherries, chopped dried fruits (assorted), and may include edible chocolate clay designs. Each student makes 1 "pizza". Class runs from 10:00 - 11:30 on Saturday September 25 th. Cost is $15 per child. Register and pay by September 18 th to Tre Sorelle Cioccolato 419-502-2462. This class is for children and teens ages 8 to 15. (Minimum class size:5, maximum class size: 12) |
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Recipe of the Month
Chocolate Raspberry Crème Brûlée
From the cookbook Afternoon Tea Serenade (available at Tre Sorelle Cioccolato)
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7 Tbls heavy (whipping) cream
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7 Tbls milk
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1 Tbls granulated sugar, divided
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3½ ounces bittersweet chocolate, chopped
- 1 Tbls raspberry puree
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2 egg yolks
- 4 Tbls brown sugar
Preheat the oven to 300°F. In a small saucepan over medium heat, bring the cream, milk, and 1/2 tablespoon of the granulated sugar to a boil. Remove from heat and stir in the chocolate and raspberry puree. Return to heat and stir until the chocolate is completely melted; remove from heat.
In a medium bowl, whisk the egg yolks with the remaining 1/2 tablespoon granulated sugar. Whisk in one-third of the chocolate mixture. Gently stir in the remaining chocolate mixture. Pour into six 1/4-cup (2 oz) ceramic dishes. Set the dishes in a large baking pan. Add hot water to the pan to come halfway up the sides of the dishes.
Bake in the preheated oven for 10 to 12 minutes, or until set. Refrigerate for several hours, or until thoroughly chilled.
Just before serving, preheat the broiler. Place 2 teaspoons of the brown sugar in a fine-meshed sieve and push the sugar through with the back of a spoon to evenly layer the top of a custard. Repeat for the remaining custards. Place the custards under the broiler about 2 inches from the heat until the sugar is melted and crisp, about 30 seconds to 1 minute, being careful not to burn it. Let cool for a few minutes, then serve.
Makes six 1/4-cup (2 oz) servings.
NOTE: When heating the cream mixture, you may wish to use a double boilder to prevent burning the chocolate when it is added. |
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New Truffle Flavors
Those who have been in the store in the last few weeks know that we have introduced two new truffle flavors!
- Milano - This is a taste of Italy! The ganache center is milk chocolate, hazelnuts, and Frangelico - a hazelnut liqueur from Italy's Piedmont region. The truffle is then dipped in dark chocolate and topped with a bit of shaved white chocolate. Something for everyone!
- Taj Mahal - An exotic treat! This ganache is milk chocolate, molasses and Garam Masala. This spice blend from Northern India includes cardamom, cumin, cinnamon, coriander, cloves, nutmeg and black pepper. The truffle is dipped in milk chocolate and drizzled with dark chocolate. Delicious!
In the next few weeks, the Fall Seasonal Truffles will be here as well. These include Cinnamon Roll, Apple Pie Spice, Cranberry and Pumpkin Caramel.
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