Friday, December 28, 2012

Royce' Chocolate is Now Open in NY

Japan's Famous Royce' Chocolate is now open. Housed in a Madison Avenue location designed by Sam Trimble, the store is delicately dotted with signature goodies like Nama Chocolate and Royce' Chocolate Covered Potato Chips. All made with fresh Hokkaido cream, the imported selections are a wonderful addition to the growing New York artisanal chocolate scene. 

Thursday, December 20, 2012

I Won A Giant Cloud!

Guess who's coming to dinner? Rainer! 

He's a member of the Land Of Nod pop up shop decor that was raffled for a good cause and I am happy to say that he's all mine.

You can see him in this picture of the Land Of Nod toy shop window and in the photo below enjoying a peacful flight in the sky.

Tuesday, December 4, 2012

Antique Chocolate Molds

I am the proud new owner of an amazing chocolate mold collection.

Also in the mold collection is an antique display case made
by Buffalo Store Fixture Co.
Eugene Hahn came to the U.S. from Germany in 1923 and imported metal chocolate molds. Offshoots of the family were chocolate and candy makers and had Buffalo area confectionery business called Lang's and Beryl's.

Shown here is a display case showing some lovely wax "chocolate" pieces made using Hahn molds. More to come!

Thursday, November 29, 2012

Make My Candy Marshrooms!

Confectionery expert and historian Beth Kimmerle will be showing visitors how to make candies at her Confectionary Forest Menagerie demonstration at The Land of Nod pop-up toy shop in Soho December 7-9. Kimmerle also collaborated with Land of Nod to create an Owl Candy Set that will allow candy makers of all ages to try their hand at candy making at home. Owl Candy Sets are available at the store for $7.99, located at 136 Prince Street, through December 27. 

Tuesday, November 20, 2012

Chocolate Shows: NY + Chicago

The back-to-back Chocolate shows are finished. The New York Chocolate Show, in it's 15th year was not as bustling as it has been in years past. Hurricanes and foul weather was not good for show attendance but allowed for some great connecting. As you can see here I am having a wonderful conversation with a chocolate sculpture of Lucille Ball. 

The brand new Chicago Fine Chocolate Show was a trade/consumer show held on Navy Pier. While I was unable to make the first day, I can say the second day was busy. Many consumers were running around with large bags filled with truffles, cupcakes and candies and had chocolate drinks in hand.

At both shows I demonstrated how to make wonderful owl pops with my Land of Nod Candy Set and sold the kits and many copies of my book Chocolate: The Sweet History.

Thursday, November 8, 2012

The Land Of Nod Pops Open in SOHO

We attended one fabulous event last night. The snow-rain did not keep us away from The Land Of Nod Toy Shop party. Greeted at the door by a massive stuffed Mushroom, we immediately knew we were in the right spot!

The store looked magically stunning despite the fact the staff had to piece it together in the dark with the most awesome 
headlamps on (thanks to Hurricane Sandy). A massive moss covered tree hugs the shop with its outstretched limbs. After surveying the amazing selection...I got some holiday shopping done and even bought a stuffed toy turkey in preparation for Thanksgiving. 

I am excited to announce that I will be part of the The Land Of Nod New York store events. I have several Forest Menagerie candymaking demonstration taking place at the store December 7, 8, & 9th. Should you decide to stop by the store, you'll be treated to an opportunity to buy my specially designed OWL CANDY SET. Come one, come all, and have a hoot!

I purchased a handful of these
strap -on moustaches. You just never

Owl Candy Set
Party Time on Prince Street

Saturday, November 3, 2012

Beth Kimmerle in the New Yorker

This fine illustration of me dates from the Oct 27, 2003 issue New Yorker Magazine. It's from Talk of The Town section about a candy making demonstration that I did now many years ago. I guess the third eye is to ward off any bad candy. I really love the idea of having additional hands, especially when in the kitchen. Two more could really come in handy!

Tuesday, October 30, 2012

Is Halloween Cancelled?

Never! While Sandy came in for a hard landing, we still had many candy related activities to attend to. First, was to bring in Mr. Bones. Prior to the Hurricane, Bones was gracing our exterior window. As you can see, Bones is covered in silver glitter and elegantly scary. My neighbor wondered if Bones might actually be the remains of his friend Sid Silverman. It seems there is a slight resemblance but at 3' he thought maybe Bones was slightly taller then his elegantly scary friend Sid.

Next, our pumpkin was carved in a classic style as we were scared enough by Bones new location and the impending hurricane. 

Lastly, while we munched on roasted pumpkin seeds, goodie bags were made and lots of them. Each one is filled to the brim with Bonomo's Turkish Taffy, caramels, Mega Smarties, and Tootsie Rolls of varying sizes and flavors. Tomorrow, please trick-or-treat and forget Sandy...the candy show must go on!

Thursday, October 25, 2012

Chocolate Academy in Chicago

I have been slightly remiss about chronicling my sweet exploits. Back in August I attended the Barry Callebaut Chocolate Academy in Chicago.

Working on some serious product development, my cohorts and myself enjoyed the stunning kitchen and endless ingredients and made some smashing chocolate products that are coming soon to a retailer near you.

We were assisted by Laurent Besin and Sirisha Muppidi who were wonderful! Thank you Barry Callebaut!

Thursday, July 12, 2012

Paper's Super Duper Market

Signed: For Beth, (candy)
 Maira Kalman
This afternoon Paper Magazine hosted a very happening press opening for their Super(Duper)Market. This is  a three-day pop-up store featuring food and related goodies. 

Liz from Liddabit Sweets got excited to talk about her new book, due out in October, over Ricotta caramels. Tartine Bakery from San Francisco came to sample granola and brownies on the East Coast. Maira Kalman signed a copy of the Michael Pollan FOOD RULES book for me. Her illustrations are glorious and even the endpages come alive with the first crack of the book. The pictures were possibly meant to be a deterent to "bad food" but with her gouache paint she makes sugary grape soda and Hostess Cupcakes look whimsically delicious. I purchased a German egg slicer from her and  expressed my deepest love for her artwork.

Beth and Clare treat talkin'
Author and food rocker Clare Crespo of the YummyFun Kooking Series, was preparing for her kid's food workshops sponsored by Target. She's demonstrating banana dogs and pretzel butterflies. Kindred spirits in sweets, we had a delightful time talking treats.

Should you find yourself at Chelsea Market this weekend, have a stroll and enjoy the fare!

Monday, July 2, 2012

Americandy The Beautiful

A coast-to-coast tour of America's regional candies.
Regional candy favorites have long had a hold on our hearts. In this interview I explain how the growing local-food movement is raising the profile of locally produced candy and confections. 

This story looks at the history of many local favorites. Read Linton Weeks essay on National Public Radio.

From Poland, With Love

Poland may not be the first country you think of when you think of cutting edge cuisine or classic confections, but set those preconceptions aside for a moment. Our officemate Nika recently went on a trip to Poland and she came back with an array of glorious goodies. 
With quirky packaging and funky, difficult to pronounce names, selecting a Polish treat to try was intimidating. But amongst the bunch, there were a few standouts. If you ever find yourself faced with a deliciously daunting selection of Polish sweeties (like we did this week) look for the following:

Wednesday, June 20, 2012

Zzang at the Fancy Food Show

Charlie Frank and me in front of their booth.
Check out the quote!

What a wonderful Fancy Food Show it was! While not in my backyard again this Summer, the train trip to and fro D.C. on the Acela does go fast. 

The show was on a couple of levels and the architecture of that confounding convention center will remain a mystery but many goodies were to be found. 

Tasting Mazet (French) and Prestat (English) Chocolates made me feel like I was a world away. Both esteemed confectioners have ties to their respective royalty and are exquisitely packaged. Try the Mazet Lait Citron for a lemony, milky treat. Prestat offered a bar in honor of the Queen's Diamond Jubilee. Laced with almonds and sea salt with a billowy Union Jack on the royal wrap, it is  majestic indeed.

Of course, I am always on the lookout for nostalgic and good ole American candies and sweets. I had a wonderful surprise when I ran into Charlie Frank from Zingerman's and tasted again their line of classicly composed American chocolate bars. They are simply delicious with just the right amount of everything. Unlike those fussier Euro Bars I tasted these are not dainty, just delicious. Long live American candy.

Tuesday, May 8, 2012

The Sweet Seat at the Sweet & Snack Show!

The Sweet & Snack Show at McCormick Place in Chicago has offically begun. I curated an exhibit featuring Gummy Bear Lights, Candy Wrapper Dresses and the Amazing Candy Chair. Come visit!

Monday, April 16, 2012

Martha and Me

My Jeju Orange Marshmallows were a hit...and the show even featured a vintage item from my collection. We inhaled marshmallows during commercial breaks.

After the segment, Martha let me play around in the craft room where I found a perfectly formed handmade bow that matched my orange frocks.

But there was little playing before the segment. Here I am in hair and makeup, feeling like I am getting ready for the prom.

Sunday, April 15, 2012

Mandarin Orange Marshmallows on Martha TV

I will be on the Martha Stewart TV show tomorrow morning making Mandarin Orange Marshmallows.

Also, we'll discuss some items from my vintage confectionery collection, including this 1960s Kandy Kitchen Set!

The show airs on The Hallmark Channel at 10am EST!

Friday, April 6, 2012

Beth on Easter Eggs...and Ears

When it comes to Easter, make your basket with the best! I found both classic and cute Easter options and recommended to Women's World Magazine. How could you go wrong with these marvelous ears and eggs?

Listen to me on Martha Stewart Radio this morning. I am speaking with Betsy and Brian about EASTER CANDY. We will be conducting a Easter basket taste test. We're pitting "gourmet" against "basic" and "milk" against "dark"....even sampling a few bottom of the basket surprises.

Happy Easter!

Friday, March 23, 2012

Beth's Making Marshmallows on Martha Stewart TV!

If you like Easter Candy, watch me making these
glorious Jeju Mandarin Orange Marshmallows
on Martha Stewart's 2012 Easter Special!

Monday, March 19, 2012

The New (old) Knowledge Of Candy

Wouldn't you love to have this candy dish greet you? It's from
a 1920's NCA advertisement about how to eat candy. There was an
order form attached to the ad for  book called, The New Knowledge Of Candy 

Sunday, March 18, 2012

We HEART making (and eating!) citrus Marshmallows

Marshmallows are great vehicles for flavors. We have recently found that the puffs pair perfectly with citrus. Here in the candy studio we have been mad for making Jeju Mandarin Orange, Yuzu and Kaffir Lime Marshmallows. 

While sugar sanded marshmallows are fun in an Easter basket, these pastel pillows are a great way to bid adieu to Winter citrus....and hello to Spring!

Try a fresh and tart version of S'mores with these by using a butter cookie base and enrobe in chocolate.  Enjoy!

Thursday, March 1, 2012

Candy (land) on TV Land

Yesterday I made lots and lots of candy for TV Land's Best Night In. This TV interstitial show airs during the breaks during Monday night programming. On April 2 you can watch me and hostess Leila make caramel, marshmallow, lollipops and some wonderful chocolate bark.

Wednesday, February 15, 2012

Rock Stars & M&Ms

People often discuss the colors of M&Ms. They have indeed changed the color mix of those shell coated chocolate discs over the years. Today when you open a pack you will find blue and, of course, red is back after being omitted for many years due to a red dye scare. We may never know how the rumor about the magical powers of green M&Ms was started but everyone's heard about rock stars requesting copious bowls of ONLY green M&Ms.

Swirling around the color conversation is the subject of rockers banning brown M&Ms. Now, we have some pretty hard evidence about Van Halen's brown M&Ms prejudices.

According to David Lee Roth, Halen's sometime frontman, so many music promoters did not read the rider in the VH contract (which according to Roth was as huge as a "Chinese phone book") that they added the unique clause so they could ascertain if the VH contract had been read thoroughly. In an interview, David Lee Roth said the outlandish request was to insure the music tour went safely, among other reasons. Read more about Van Halen's very specific requirements and the ABSOLUTELY NO BROWN M&Ms warning in this NPR article.

Tuesday, February 14, 2012

Happy Valentine's Day

A Balloon Heart. These were made and sold on Park Avenue by a cute, crafty couple.
He sculpted the balloons and she sold them. $20-$30 each. 

Hershey's Sweet Milk Chocolate Kisses from an 1920 advertisement. At the time, Kisses retailed for 1-cent for two (2) foil wrapped (by hand!) pieces. By 1921 a wrapping machine would wrap Kisses along with the paper plume bearing the Hershey's brand name.

A BIG Kiss on display in a
New York shop window
Feb. 14th, 2012
I started this Valentine post about Hershey Kisses but throughout the day was surprised by some the Valentine whimsy around me. First, walking down Broadway around lunchtime I saw a huge Kiss in the window of Paragon Sports. Then, on my way home I saw a couple making oversized balloon heart sculptures that to me were much cooler than a dozen roses. Hope you had a very sweet day!

Tuesday, February 7, 2012

Martha Stewart TV and beyond

Martha Stewart's "Super Snack" Superbowl show last Friday was fun to watch live from the front row of her TV studio. The actual football game was pretty fun to watch too but I watched that on Sunday from the front row of a couch.

The candy on the Martha Stewart TV set looked great if I do say so myself! Valentine colored candies, mints and lollipops from Gimbal's, Hammond's Candies and Jelly Belly all glistened from vintage style apothecary jars and fabulous footed candy dishes.

Martha has yet to announce where her TV show will land but it won't be back on Hallmark... which is probably good since many long-time viewers had a difficult time finding it.

Down in D.C. visiting with the National Confectioners Association this week I was reminded that I have a great NCA vintage ribbon badge in my collection. It was likely given to attendees of the 15th annual confectioners convention that took place in Chicago in 1898. My picture here is slightly fuzzy but the very proud eagle on the medallion is sitting on a globe with the word purity written around it. For 114 years old it is really beautiful and I think may end up in D.C. one day....

We're getting ready for the second annual Sweet and Snack Expo Art Show. This year's exhibit will be terrific. The show will featuring dresses and a "living" section inspired by confections and snacks. Stay sweet.

Monday, January 30, 2012

Make your own Valentine's Day Candy!

An assortment of my vintage
Valentine's candy and chocolate
It's sooner than you think. Less than two weeks away is the ultimate sweeties day, Valentine's Day. This year, on Feb. 13th, right before Valentine's Day, I am instructing a very special class at the Institute of Culinary Education. Why not share your true LOVE with some handmade confectionery treats?

A selection of candy displayed in lovely
confectionery jars!

What's on the menu? Alongside Teresia (my amazing assistant and ICE grad) and me, you'll make beautiful yet simple Chocolate Hearts, delightful & "not-your-grandmother's" Cherry BonbonsPretty Plums, fluffy Pomegranate Rose Marshmallows and you'll send a clear message with chocolate LOVE Bark

Please email me me if you want more information about the class or the confections we will be whipping up for Valentine's Day.

Thursday, January 19, 2012

Food, Glorious (& Fancy), Food

Cake Pops were on parade at the
2012 Fancy Food Show 

The San Francisco Fancy Food Show has ended and now back in New York I am digging through the napkin notes, copious samples and digital images. Here’s a roundup of what got my attention:
Cake Pops are poppin’ up everywhere. I stopped by CHRONICLE BOOKS and Peter told me that they’ve now officially sold a zillion copies of the beautiful BAKERELLA book. Pops at the show seemed to lack Bakerella's attention to detail and as I discussed with one maker/baker/manufacturer no one can quite figure out how to make and then ship them…but those little chocolate coated cake balls on a stick still seem sweeter than ever.
Old world wood molds from Gingerhaus
for cookies and pressed sugar
I am sucker for a vintage confectionery mold be it for cookies, chocolate or candy and GINGERHAUS, maker of cookie molds has something VERY special happening. Check out their cookie presses, rolling pins and house kits. Maybe they can resuscitate the lost arts of pastilage and springerle.
A few companies were serving up ground chocolate or cacao as a coffee alternative. Tasty, “healthy” and with very little caffeine, this robust drink is how it was enjoyed in Aztec times. I tried World Berries CACAO BREW  (Crio Brü and Choffy are brethren) it was made using a French Press and I was very pleased with the simplicity of the concept and the taste.
Kelly's Kitchen fudge made with
Havarti cheese and chocolate. 
I went gaga for KELLY’S KITCHEN Chocolate Cheese Fudge. Made with Wisconsin Havarti, Kelly’s soft cheese “fudge” was both familiar and totally unique.
Indulge in Bequet's best
BEQUET Caramels was happy to offer me butterscotch, espresso and pomegranate along with other top-notch and award-winning varieties.
Coconut water is still very happening but what about the coco culinary off shoots like JJ's COCOMEL'S? Made with coconut milk and organic sugars they are vegan and produced in small batches. The coco-concept came to JJ in a dream, and they are indeed dreamy. 
Almond Water from VICTORIA'S KITCHEN was amazingly tasty and refreshing. This subtle beverage will start to show up on cocktail menus. In fact, I encouraged Jordan Mackay, while we were bellied up at BAR TARTINE, to give a try.
An amazing array of confections and chocolates
can be found at Bi-Rite in the Mission
Of course, if you are in San Francisco and did not get to the show you can always stop by the best little neighborhood market in the West. Go to  Bi-Rite market to see all the freshest and greatest in local food and sweets. Enjoy!