Archive for March, 2008

Candy Bar and Marshmallow Orders for Easter…

Wednesday, March 12th, 2008

…Must be placed by 3pm this Saturday, March 15, at BonBonBar so that they can be made to order in time for you to receive them by Easter on Sunday, March 23.

Weekly BonBonBar Photo: The Extra Chocolate

Tuesday, March 11th, 2008


Although you need more chocolate than you actually use to dip candy bars, there isn’t much waste involved because your extra chocolate can be reused next time. You can simply pour it out on parchment paper and let it set as a slab that you can chop up and melt in the future. Chopping chocolate can be messy and time consuming, though… So I try to spread it as thin as possible so that when it sets, I can just crumble it up into small shards by hand (after I’ve put it into a ziploc bag). I like to buy my chocolate as pistoles, which are button-sized pieces of chocolate that don’t need to be chopped, and this thin slab kind of mimics them.

And I used those missing ripped corners of the parchment to take my tests at the beginning of the session to see whether the chocolate was in temper… I usually press those little tests into the slab so that they’re not wasted, either. This time, I ate them.

This week’s photo isn’t too pretty… so here’s a fleet of Malt Bars to make up for it…


The Orange Bar is Now for Sale

Tuesday, March 11th, 2008


My fourth handmade candy bar is now available at BonBonBar! The Orange Bar has a layer of slow-roasted pecans in an orange blossom honey nougat topped by a layer of chewy caramel enhanced by diced candied orange peel. It’s dipped in dark chocolate and garnished with a slice of candied orange peel rolled in a mix of muscovado and granulated sugars. The orange blossom honey, organic oranges, and pecans are from the Santa Monica Farmers’ Market.

I wanted this candy bar to be a little different from other orange and chocolate combinations by playing up orange’s affinity for dark sugar flavors, even in the midst of dark chocolate. I hope people enjoy it! Along with Vanilla and Passion Fruit Marshmallows, they’re a pretty nifty treat for Easter.

And this bar has changed the configuration of my boxed assortments. Instead of the Malt Bar in dark and milk chocolate, you have a choice of which you want… and an Orange Bar in place of the other one.

Dostoevsky vs. “Big Candy”

Tuesday, March 11th, 2008

I really should have linked to Tommy’s write up of BonBonBars on Macerating Shallots sooner, not just because it’s fun to read and quite flattering, but like a song rolling around in my head, I’ve found myself thinking and smiling about two ideas from it during my weekends in the kitchen. The first is that my “confections are to a normal sugar fix what Dostoevsky is to Danielle Steele” and second is the phrase “Big Candy.” And here’s my confession: combined, this has kind of morphed into an image that’s really hard to get out of my head… of me — see my li’l pic to the right! — as a quality-confection makin’ Fyodor Dostoevsky (his pic) going up against the nefarious forces of “Big Candy” (cartoonish stock villians mostly). Danielle Steele hasn’t entered the picture yet, but now I suspect it’s just a matter of time… Obviously, my mind has a way of wandering as I enrobe my candy bars.

Anyway, go check out Tommy’s post!

Coming Soon: The Orange Bar

Thursday, March 6th, 2008

Just in time for Easter, I will be releasing my new Orange Bar. It’s not quite finalized yet, but it will probably involve Caramel, Nougat made with Orange Blossom Honey, Roasted Almonds (edit: Pecans), Candied Orange Peel, Muscovado Sugar, and possibly spices such as Cinnamon and Cardamom. The organic oranges and orange blossom honey are sourced locally from Farmers Markets, and I hope that the bar represents them well, esp since oranges are such a part of Southern Californian culture. I want to emphasize the different flavors and affinities of oranges in the bar.

Stay Tuned! 🙂