Charlotte Truffles

Chocolate update for Monday 12/21.

Updates on our preset boxes, custom boxes and shipping.

News about local delivery until Christmas.

A demo on how to make hot chocolate with Santiago Hot Chocolate Stick.

We are giving away bonuses for qualified orders. . . Start your holiday shopping and are offering pickup, local delivery or California shipping. .... . . #bayarea #bayareasweets #bayareatruffles #bayareafoodies #bayareasweetsovers #sanjosesweets #sanjose #santaclarawinery #santaclara #levistadium #norcal #sanmateo #sanmateocounty #oc #orangecoubty #sd #sandiego #irvine #lagunabeach See more

So we are a little e late on tgr National Coffee day. But you betta believe tbat we were drinming coffee on National Coffee Day. And to celebrate National coffee day we launched a partnership with @chromaticcoffee and crafted one of a kind coffee bar using their Gamut beans. Join us in celebrating our partnership by trying out the Gamut bar. Let us know what you think! ... #Repost @chromaticcoffee Chromatic Coffee And today on national coffee day, we celebrate coffee through chocolate! We’re excited to announce our partnership with @chartruffles in the form of this beautiful bar made with our very own Gamut! Come into the shop and try one for yourself!

Look how pretty these are!! This is our sesame praline. And I created these flavors for all the nuts lovers out there. We didn't add any other chocolate to this because we want to deliver pure almonds flavor. And the sesame praline adds a layer of crunchiness to the bonbons.... Have you tasted our Sesame praline?

Buffing molds Painting Shelling is next. Let's see how many I can shell before I end tonight.

All right folks, you all have been asking for a chocolate class. I will offer a chocolate class for Saturday 09/26. Come and learn how to temper chocolate so you can make some great handmade gifts for the holiday. Class fee will include the kits. Please let us know if you have any questions.

Happy Labor Day! Today, we'll digress a little bit from and talk about mindset. If you haven't heard, I was a guest on @justbakecause podcast hosted by Amanda. This discussion is a small snippet of what goes through in my mind. We had a chance to discuss my journey from being an Engineer to Chocolatier. And spoke at great length on how having the right mindset is incredibly important to the success of your business. (and even if you are not running a business, it's i...mportant to the success of you .) I've worked on rewiring this discussion in my head. While the journey is never finished, I have seen how much it has changed my own mental health and change the trajectory of my business. Check out @justbakecause podcast and listen to the rest. Share with us your thoughts.

I had the pleasure to be a guest on @JustBakecause podcast run by Amanda. I am a big proponent in working on your mindset. Check out her latest podcast and see how mindset has changed my business. By the way, if you run a home baking business (or running a home food business in general), you need to listen to her. Her dedication to seeing you run a successful business is unreal. Her advice and suggestions are wonderful. Just Bakecause Podcast is available on all podcast platforms!

Playing with new bar molds. Isn't it just so pretty ?

Showcasing our Chopped Challenge bonbons. Our ingredients were walnuts and/or cereal. See what we came up with.

Testing a new design.

California has been on fire since two Sundays ago. I want to thank everyone who are putting their life on the line to protect others and their properties. I am also thankful to their families, that in the midst of fire and pandemic, are also living the unknown of the safety of their loved ones. Thank you!

This is our out of tempered Sonkei bar (matcha bar). This bar was tempered well. How do I know this? Well, I did the strip test and it cured well. So what happened? During the curing process, I store these molds on a tray. But then, I immediately close the tray.... So just because you tempered the chocolate well, it doesn't mean that your chocolate won't go out of temper. The heat transfer during the curing process is just as crucial. Don't be like me and impede the air flow by closing the lid, stacking molds on top of each other, or any other thing. These factors are even more important if you're dealing with high heat and humidity. Expose those molds to as much air flow. Though I have to say, this is a beautiful art piece, right?

We're in the midst of a 3-week heat wave. And there seems to be a looming concern that we may have power outtage due to high demands for electricity. So what happens when you're in the middle of production and there is a power shut off, you asked. Well lucky for you, I went through this on Sunday. Here are the conditions that I had to deal with: Temperature of the kitchen reached 87F with humidity at 70%. power outtage lasted 10 hrs... outside temperature reached 104F. Here is what I ended up doing: since I was anticipating the hot weather, we closed all the blinds in the house very early in the morning. cover your molds with cling wrap pack 2 layers of ice packs in portable coolers pack molds in the back part of the wine cooler, refrigerator, and coolers. I double /triple stack my molds in the cool storage area. If you still have molds, store them in the coolest part of the house. told my husband that coolers and fridge are off limits. Here are things that I did not do: open and close the refrigerator and coolers. stayed in the house. Once the power went back on: refrigerator and house were set to a lower temperature setting to accelerate the cooling time. I did not open the refrigerators and coolers for at least 2 hrs. (It takes time for the house/fridge to cool so there's no point in checking it) once the house and fridge are cool, I checked the in process bonbons and inventory. I noticed that the fridge and coolers were still cool after 10 hrs. I also checked and tasted bonbons from each batch. So here are the results: Bonbons did not loose its shine. Flavor of the bonbons were not impacted. I'll loop back with the bonbons that were in the middle of production. Some of my inclusion bars went out of tempered. But I think that was due to high humidity and temperature while the bars were produced (earlier in the week). @coloradococoapod, @sugoi_sweets , @pastrypastmidnight, and @chefcocoxo for all the suggestions. Now I gotta hurry back to the kitchen and finish production before I go through another blackout. Hope this helps!

I chocolate. Who else chocolates? Regardless where you are in the chocolate journey, there's always more to learn, more you can improve, and more importantly, more to taste. What is the most memorable bonbon you've tried?