This past year in particular has been one of the most challenging and rewarding years of my life. My house flooded, I lost the lease on my big expansion plans for the business, and then I lost the business funding attached to that, my grandmother died rather suddenly, my dog of over ten years had to be put down, and I've had stress upon stress about meeting deadlines and bills due as every entrepreneur feels at this point of the game.
However, I was also the first ever Chocolatier of Artown, grew my recipe book by about 38 recipes in 2017, studied under one of the best chocolatiers in the world, partnered with amazing vendors and makers in the area, presented my chocolates to local government, was mentioned by Bloomberg as one of the reasons to move to Reno, and most importantly, have met so many wonderful people like yourself who can appreciate my nerdiness for chocolate and food at large.
So thank you! The late, late nights and the early mornings when I was either crying from stress or making another batch of Earl Grey Tea truffles, those stressful times were completely justified by every passionate talk about ingredients or online review that praised my work. The whole reason I created this company was to slow down and enjoy the simple things in life, because really, that's all we have. Sometimes I get too focused on growth curves or how well that other company is doing, but then one of you will come in and tell me your latest travel stories and the interesting things you learned and ate. And I remember that why I do this business is to connect with you, and food just happens to be the avenue.
All this emotional rambling is to tell you who have been through thick-and-thin with me, thank you. Every small gesture, every time I hear "this is the best chocolate," and all the online reviews, mean the absolute world to me. Thank you, and I hope you have an amazing season - may your Thanksgiving be filled with food and your holidays with traditions from your family.
Here's to another crazy year for Sugar Love!
xo Krysta Bea
One of the best reasons to live in Reno is our annual, city-wide, month-long celebration of art called appropriately enough Artown. Every July since 1996, the city comes together to celebrate all things art including live music, visual arts, dancing and often movies in the park.
Spending most of my childhood in the Reno and Sparks area, I was unaware that the amount of art in our community is not common. When I moved to Alaska – I noticed the lack of art almost immediately. While not the only reason I moved away from Alaska, it certainly was a reason I wanted to come back to Reno.
Last year, I got the crazy idea to have artists design something for the tops of my chocolate and I would craft recipes based on their art or on the artists themselves. After an open call for submissions, I picked five artists that all created something truly unique and representative of their work. Then came the challenge: what flavor do you create for an adorable blue yeti? While quite challenging, I loved it!
This year, I reached out to the Artown organization and asked if we could do an official Artown box of chocolates. They were interested immediately which made this little chocolatier’s heart melt. Kate O’Hara, the 2017 Artown Poster Artist, then created the digital art for the chocolate based on elements she had created in the poster. And they are gorgeous!
Two of the designs immediately inspired flavors: the ballet shoes just seemed to be perfect for champagne and strawberries and I wanted something simple but spectacular for the Artown logo so why not showcase that beautiful Vietnamese 73% Dark Chocolate I had just tried a few months back? Especially since Artown is focusing more and more on global efforts in addition to our local roots.
The other three designs were more challenging. Eventually I settled on a key lime pie inspired recipe for the slightly groovy, retro feel of the musical design. Key lime pies seem a bit nostalgic for me and the colors kind of hint to a lime flavor, a good fit for the design.
The sky line of Reno with the mountains in the back made me think of late nights in the city with snow falling. If it’s late and snowing, you probably need a drink to help keep the cold away – so I knew I wanted to do an alcohol based truffle, but which one? I began digging through cocktail books and websites when I came across a 1920s drink called the Brainstorm. It’s an Irish whisky drink with Benedictine and dry vermouth, and it’s usually served with an orange peel. I asked the owners of the Stamp Social Club to make one and it was perfect! Slightly spicy, sweet and floral – perfect for a truffle! I named it the City Collaboration since it really takes the entire city to come together and brainstorm to put on this wonderful celebration every year.
The most difficult design for me was the bird design. I think it’s the fact that the bird almost labels the chocolate as being poultry. But luckily most would understand that it’s not a good idea to have poultry in chocolate! Where to go with that as inspiration? Well, what do birds eat? Or should I do something with blueberries since the bird is blue? Or maybe focus on the branches in the background – are they sagebrush, could I do something with sage?
Eventually, I chose to do something that birds eat – sunflower seeds. But how to best present them? I ended up creating a two-layered confection with the top layer being a roasted sunflower seed gianduja in milk chocolate and the bottom layer a dark chocolate and honey ganache. And while this was the hardest for me to create, I think it’s my favorite one!
If you’d like to try these limited-edition flavors, they’re for sale only during the month of Artown 2017. You can purchase them online and in our store. 10% of the sales will be going to continue supporting Artown. Also, check out the full calendar of events during July, including our own event at Sundance Books and Music on July 27th.
Last spring, I stumbled upon a cocktail recipe for a French Tart. It's a simple drink to make with wonderfully complex flavors. Since then, I've been obsessed with making it into a confection. And I think I've done it!
The drink recipe (found here) has fresh grapefruit juice, simple syrup made with fresh rosemary, a splash of fresh lemon juice, vodka and St Germain. When you make the rosemary simple syrup in advance (and it really is very simple to do), throwing together this drink in a shaker is easy and will still be impressive to your friends and family. And what better drink to wish for warmer temperatures (c'mon Reno and/or winter weather)?
So while the drink recipe is surprisingly easy to throw together, the recipe for this confection took me a long time to create. The biggest issue was controlling the amount of water that is naturally in fresh squeezed grapefruit juice. Because you are creating a confection that must be shelf stable for a minimum of three weeks, even with dairy products present, the chemistry of the interior is very important. And water is easily the biggest enemy in creating a wonderful chocolate. I toyed with the idea of using a grapefruit essential oil, but that just isn't my style. I like using the ingredients as they're found in nature whenever possible.
This lead me to create something other than my usual truffle made of a ganache base. Instead, this month I present the French Tart jelly. This jelly is made with fresh grapefruit juice, rosemary, lemon juice, vodka, St Germain and pectin, not gelatin. One reason being the natural source of gelatin, but the real reason is the texture. The texture of a pectin jelly is so addictive. You can thank French pâte de fruits for my addiction to that texture!
Right off the bat, let me apologize for the tardiness of this update! 2017 has threw me for a real loop (flooding of my house three times, grandma in/out/in the hospital, temporary second location opened and failed, etc etc). But I've also had loads of good news too!
The biggest one is that the manufacturer is back from holiday in China and so we're moving forward with the final design touches of the 2 piece boxes and they'll be underway soon! This was the work of our Kickstarter campaign that we ran in December. These two piece boxes will allow us to serve the corporate and wedding market better. And I can't wait to get my hands on them!
Our expansion plans are moving along as well. The expansion is into a our own kitchen that will be larger and allow for more types of goodies (drinking chocolate anyone?). And of course, pretty new pieces of equipment as well like this one I've been drooling over for months now: https://www.youtube.com/watch?v=7qgCiDNauvI Isn't that pretty? No one else seems to drool as much as me... haha
Did you know that February marks two years in business for Sugar Love? Where does the time go?? Also, when do I get paid? haha
xo Krysta Bea
We're so excited the holiday season that I couldn't just create one flavor for the holidays. And these are traditional favorites with a modern look.
The Peppermint truffle takes a dark chocolate ganache made with our French 56% dark chocolate and we fold in a natural peppermint oil. It may be the perfect ending for too much holiday food since peppermint is known to settle tummies. Or at least that's what heard in the kitchen!
The second flavor is our Eggnog truffle. It's a local eggnog, brandy and a splash of cinnamon. While the peppermint may be a cooling flavor, this one will certainly warm you up! Just in time since it's snowing as I'm writing this.
I'm keeping this short - 'tis the season for me to be working like crazy. And so off I go!
For our next Sugar Love University course, we're exploring New World (Latin) flavors since that's where our chocolate obsession began and that's where some interesting things are now happening in the food world. The jungles of the Central America and the deep forests of the Amazons are beginning to shine again for their interesting ingredients and flavor profiles. Let's discover a small portion of those together at our event that we're pairing with Branded Hearts Distillery (click here for tickets).
So what spices have we chosen for the Spiced Truffle this month? A wonderful and dark, almost raisin-like, sweet and very-long tasting heat. There is a reason why this pepper is often paired with duck, mushrooms and lamb. Then, because most people are expecting a kick from something called a Spiced Truffle, a dash of cayenne pepper is added for that necessary punch.
This is a long flavor profile in your mouth. If you purchase several flavors - make sure to have this last. Not necessarily because it will over-power the others, but because the full flavor takes quite a while to develop on your palate. This is a flavor that rewards, and rewards slowly for those that will wait patiently. Oh and it goes perfectly with a black coffee or a highlands Scotch. Yum!
Oh my goodness!
Fantasies in Chocolate was amazing! This annual chocolate-worshipping event in Reno, Nevada was actually our debut in 2015. So to return was an amazing feeling!
This year’s theme for Fantasies in Chocolate was Diamonds and Pearls, like old Hollywood glitz and glam. As soon as I heard the theme, I immediately knew our booth should be themed as Breakfast at Tiffany’s. Not only are diamonds and pearls involved, but a retro sense of style and high-fashion pervade the movie and what I wanted our booth to be.
And how do you create flavor for an event of this description? While diamonds and pearls are beautiful decorations, they certainly are not an inspiration for confections. Hard, yet beautiful gems? I was stumped.
But if my inspiration was Holly Golightly, what would she do? Well while she drank bourbon in the movie at her lowest point, she was fabulously in love with the city and borough of Manhattan. What’s also known as a Manhattan? The drink of course!
So I ended up making a dark, sweet cherry jam with orange bitters for the top layer and then made a layer of dark chocolate ganache with Dickel rye whiskey. A Manhattan in a chocolate!
Why the polka dot decorations? Because Holly Golightly said that diamonds only look good on a woman over forty. And well, Sugar Love just turned one - so pearls (or dots) it is!
Pears are one of my favorite fruits, and they are just coming into season! Is there a better time to celebrate them?
Pears come into season in the fall and are available almost all winter. And while the Barlett pear is probably the most common in the produce aisle, there is a wonderful variety of pears available this time of year. But which one to use in our truffle? Time for a tasting!
Did I mention how hard being a chocolatier is?? haha
So which pear was the winner? The tiny little Seckel pear packs the perfect sweet punch with a firm but not grainy texture. Read more about the seckel variety from the Pear Bureau Northwest.
So I pair this fresh pureed pear with a great Spiced Pear Liqueur from St George Spirits in Alameda, California (see a review of the spirit here) within a Belgian milk chocolate ganache. Soft texture, sweet pear and a slight heat from the cinnamon and clove to finish. This truffle makes me ready for fall!
Our flavor of the month is an exploration of texture in chocolate for our upcoming Sugar Love University course: Seminar in Textures. Crème brûlée is traditionally topped with a hard sugar shell that is too fun to crack with your spoon. And then the soft creaminess of the custard below is amazing. So how to recreate it?
I think we've gotten pretty close with this! A white chocolate and Madagascar vanilla make for a creamy ganache center. Then separately, I've torched a vanilla bean sugar for the topping. It gives a wonderful crunch to an otherwise smooth truffle experience. And because a flame melts the sugars for the topping, you get that flavor that a crème brûlée has from the same process.
Being the ever-critic of my own work, I would have liked to get that eggy, custard-like flavor for the center but I couldn't figure out a way to get that without needing to worry about refrigeration. Real crème brûlées are stored in the fridge until they are coated with sugar, torched and served. While my chocolates need to be kept at roughly room temperature (they're happiest from about 55-70 degrees) and need to last for 2-3 weeks from the time you purchase. Hrm... a problem I hope to solve one day! If you have any suggestions on how to potentially make these more custard-like in taste - shoot me an email at krysta (a) sugarlovechocolates.com
Oh and as always - here's a photo of my "research" - this is a crème brûlée from Wild River Grill which is right across the street in downtown Reno, Nevada. Also, they serve some of the best dry-aged steaks in town.
Sugar Love Chocolate's Release Party for the 2016 Artist Collection was this past Tuesday, July 12th. The Artist Collection features the work of five Reno area artist on the top of five unique recipes. Each confection was crafted to match the interpreted mood of the artwork or the tastes of the artist for a truly unique box of chocolates. These limited edition boxes will be available for purchase in the retail location and online until the end of July 2016.
A three-piece jazz band created an amazing atmosphere for the event which was held in the Basement of the Old Post Office. Roughly four dozen attendees mingled with artists while trying the chocolates for the first time and sampling delicious small bites from Blend Catering. Five wines from Southern Wine were paired with each creation (and some Arnold Palmers for those of us spending the night sober).
It was the launch party for the Artist Collection and yet it felt like a celebratory finale for me. This was a major project and expense to take on, especially when I gave myself such little time to get it together (note to future self: take like three or more months, not five weeks, to get this done!). If you are interested in future events like this, make sure to stay in the loop by signing up for our newsletter!
Enjoy some of the photos taken on that day!