Halloween Recipes

Many magazines and websites, including People and Cosmogirl, have featured my Halloween Recipes this year. My recipe for my Frankenpops has been printed using Candy Wafers but they are easy to make with white chocolate too. All that is required is a substitution of Green Candy Wafers for green tinted White Chocolate. Candy Wafers, candy colors and white chocolate can typically be purchased at gourmet, craft and cooking specialty stores. As with any of my recipes, please email with any questions you may have about ingredients or technique. Press the little email icon below and I will respond as quickly as possible.

With Halloween coming up quickly next weekend, next week is set to be an exciting one. I will be on Martha Stewart Radio on Friday morning, New York Nightly News With Chuck Scarborough on Tuesday night and I am scheduled to give a demonstration at the NY Chocolate Show Friday afternoon. A few last minute things should pop up but feel free to email and I will give you last minute updates. Here's my schedule:

10/27: Off to NBC studios to do the 7 pm Nightly News With Chuck Scarborough. I will share a few treats with Chuck and talk about chocolate. Anyone know his favorite candy?

10/30: Listen to Martha Stewart's “Morning Living” at 7:30. Hosted by Kim Fernandez and Betsy Karetnick on your Sirius Satellite Radio. We'll talk about our favorite tempting topic, CANDY. This show is now a long standing Halloween tradition and I know their personal favorites...but honestly, do you think they'll be able to pass my CANDY TEST?

10/30: When you arrive at the NY Chocolate Show first, check out my CHOCOLATE HISTORY display and then stick around to taste my Spooky Chocolate Halloween Treats. My demo is at 5:30 with a book signing following.

Happy Halloween & Stay Sweet, Beth

Meet the Star Of Kandy Kitchen!

This ad is for a fantastic 1960s children's toy from a company called Transogram. They made toys and games like Frisky Frog and Trik-Track. This Kandy Kitchen toy has officially made it into my collection of vintage confectionery items. It comes with a plastic Mr. Kandy Man (the Star of the Kandy Kitchen)! My boxed set is almost complete. It's sadly missing the small packets of starch to actually make the marshmallows and gumdrops. However, it's still a real great addition my ever growing collection. Let's hear a round of applause and a welcome for Mr. Kandy Man!

Dessert Professional

Pick up a copy of Dessert Professional this month and you'll find great articles about pastries, ice cream, baking and chocolates. You will also find an article I wrote titled The Chocolatier's Workshop: A Inside Look at a Course Focusing on the Business of Chocolate by Beth Kimmerle. It is on page 96.

Here is the first part. Let me know if you would like to read on!

Lititz, Pennsylvania is a three-hour train ride from New York City. To get there by train you roll into the nearby Lancaster station after a brief stop in Philadelphia. Once you arrive in the quaint, historic town, you may wish to immediately start your Amish country tour, but first you will surely see Wilbur Chocolate. It’s not to be missed due to its location near to the town square and for its size, lovely aroma and many contributions to local lore.

Wilbur Chocolate was the reason I was in Lititz, Pennsylvania; it’s where I was attending The Chocolatier’s Workshop. I don’t consider myself a chocolatier per se. I consider myself a confectionery expert who is passionate and knowledgeable about chocolate. Over the years, I have taken many chocolate classes and even taught a few myself. I always love the chance to learn, and when the company that owns Peter’s and Wilbur Chocolate brands offered me a spot in their workshop, I signed up immediately.

There are lots of other chocolate classes available. In fact so many that for budding chocolate professionals it must be hard to decide. Ecole, Chocolate Academy and Chocolate Boot Camp are just some of the other classes available. Confectionery industry organizations like RCI, NCA, and PMCA all offer courses for newbie chocolatiers, but this particular class promised something different. The innovative angle to The Chocolatier’s Workshop is teaching the business of chocolate to up-and-coming chocolate makers.

Want to read more? Just email me or contact our fine friends at Dessert Professional. Adieu, Beth