Saturday, October 11, 2008

Bourbon Balls

Bourbon Balls can be made in several different ways. The most common that I found is with a soft interior, confectioner's sugar coating on the exterior, and a lot of bourbon all the way through...

There's no right or wrong way when it comes to fashioning the best bourbon ball. What I think separates good from wow, is the bourbon itself and of course the chocolate used! After a few taste tests, we've landed on a milk chocolate hard shell with a soft textured center. The intensity of bourbon flavor is about 7 out of 10. It's milder than some people are used to when they think of bourbon balls. I think the flavor should be a compliment to the chocolate not a distraction. One of my customers suggested we invest in a really good bourbon. I took them up on it and realized it does make our bourbon balls taste better. To add a finishing touch, pecans are surrounding the crown of the chocolate to give it good texture.

Tuesday, October 7, 2008


Good Day to All,

It has been a while since I blogged about chocolate. So today I wanted to continue with a little update. There are a lot of things happening at Coco's Chocolate Cafe going into the fall. This Friday, example, we are part of Bardstown Bound's "Boofest" (read all about it at It is a fun night of scarying little ones both big and small....

One question that I get from people when I meet them outside of the cafe is, "What do your chocolates look like?" We do have a menu that describes the chocolates. But, I think a picture to put with the chocolates would be worthwhile. To that end, I want to introduce each chocolate and tell you what makes it special.


This chocolate has a glossy milk chocolate exterior shaped into a heart. The inside has a silky smooth ganache infused with passionfruit and mango. With that combination, you get a tangy bite at the beginning with a fruity aftertaste that will leave you with the sensation of something truly exotic.