Flavorista

Sweet Marguerites for Mother’s Day, Part II

April 30th, 2009

This year, spoil mom with some seriously outstanding chocolate.  Made with local ingredients like Smiling Hill Farm cream and top notch ingredients like rich European-style butter and chocolate from far away places like Tanzania and Venuzuela, Sweet Marguerite Chocolate is sure to please.

According to owner Meg Swoboda, the best way to store chocolate is to keep it at a constant temperature between 60 and 70 degrees, out of direct sunlight.  So my method of squirreling away my chocolate stash in the pantry (aka hiding it form my husband and children) is perfectly acceptable.

The chocolate maker at Sweet Marguerites is "having the time of her life" making her chocolates and developing new flavors based on customer feedback and consumer trends.  Meg Swoboda is a definite flavorista and the proof is in her chocolate.

Peanut Croquant: The bottom of this stepped-up peanut butter cup is a croquant layer of dark chocolate, mixed with bits of peanut brittle, topped with a creamy ganache of milk chocolate and all-natural peanut butter. Each square is dipped in our signature dark chocolate and topped with a roasted peanut and Maine sea salt.

My absolute favorite is Cafe Au Lait, a layer of espresso-flavored, dark chocolate ganache is topped with a layer of white chocolate cream. The square is enrobed with a Venezuelan milk chocolate and topped with cocoa nibs.  OMG – sooooooo good!

Irish Creme Mousse is Sweet Marguerites’s version of Irish Crème.  It has a very light and lively mousse center, made with ©Baileys Irish Cream and wrapped in dark chocolate.

 

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