This past weekend I packed up Barbara and drove to a chocolate facory in Concord.
Now, I’ve been to one of their workshops before.
I went last year with my friend Michelle and over the course of an hour and a half, we made some pretty delicious holiday chocolates.
Fast forward to this year and Barbara and I are going to make Valentine’s chocolates.
A whole tray full.
We don our hairnets and aprons like good girls and head into the factory. Note the VERY ATTRACTIVE photo of us below. I look sexy in a hair net.
The first thing you must know about making chocolates is that THERE IS NO EATING THE CHOCOLATE.
You stand in a room filled with the smell of chocolate, with vats of chocolate next to you, and bowls of chocolate and candy on the table and YOU CAN’T EAT A DAMN THING.
Fortunately, there’s nothing else you need to know about making chocolate.
The whole process – the melting, the tempering, the mixing – that’s all done ahead of time so all you have to do is DIP AND SWOON.
I think at this point it might be prudent to mention that I have drunk dark chocolate fondue in a restaurant once before.
Gave me a food baby.
I do not recommend guzzling chocolate, no matter how good it smells and tastes.
Now, back to chocolate making.
At one point I decided to make EXTRA chocolate candies with the leftover milk chocolate.
Barbara followed suit and told me I’d “gone rogue.”
So we made our chocolates, bagged them up, then happily left to eat an early dinner at a nearby Korean BBQ joint.
I swear I was burping kimchi the rest of the evening!
I got the chocolates home and my boys swarmed over them.
There was nothing left by the end of the night.
Chocolate – 1, Michelle – 0