Chocolate Anyone? Janet's Chocolate Give Away

I have neglected my blog for the past 2 weeks, but for a very good reason.  Tis the season for my chocolate dipping.  Ughhh!  It's a love hate thing that I have.  I love eating and giving my chocolates.  I actually quite enjoy the "one-by-one" dipping process.  I just really don't enjoy making the centers that need to be dipped.  It's tedious work that takes me about 7-10 days.  Needless to say I'm not blogging this process because it would take me hours.  So I'm going to share the process and as always I share all of my recipes, if anyone happens to be interested.

As a newly married idiot/bride some 31 years ago (I got married when I was 10.  Dang!  That still makes me old) I decided that I wanted to learn how to make my Grandma's Christmas candy.  As a young girl I had discovered the hiding place for her chocolates.  They were carefully layered in a large stock pot that was set in a back bedroom that was kept cool.  This cool room made the chocolate snap with every bite.  Grandma's chocolates were mouth watering.  Her fondant cream centers were creamier than any I had tasted.  The butter she used melted in my mouth.  They were divine and I had to learn this art. 

Several years ago I purchased this warming pan.  I can slowly melt a 10 lb block of chocolate.  It will take a few hours to melt, but it has to be done slowly.

I must admit it took me about 20 years to figure out how to perfectly temper the chocolate.  I purchase 40-50 pounds of the finest Belgian Callebaut chocolate.  I dip 20 lbs of semi-sweet chocolate and 20 lbs of milk chocolate.  

This is a list of the chocolates that I make:

Mint cream fondant dipped in semi-sweet chocolate
Frangelico cream fondant dipped in semi-sweet chocolate and rolled in toasted hazelnuts
Coconut and toasted Almond Joys dipped in milk chocolate
Caramel Turtles made with rich caramel and Georgia pecans dipped in milk chocolate
Sea Salt Caramels dipped in milk chocolate and sprinkled with Tahitian vanilla bean and french sea salt
Butter English Toffee dipped in milk chocolate then rolled in toasted almonds
Dark Chocolate Lavender Truffle sprinkled with sugared violet petals from Chartres, France
Gingerbread Truffles topped with candied ginger
Frangelico Vanilla Truffles sprinkled with Amano cocoa nibs
Cashew clusters dipped in milk chocolate  (I make the clusters to use up any excess chocolate)
Toasted almond clusters dipped in dark chocolate

Once the centers are complete I get to en robe myself and the centers in rich luscious chocolate.  I turn the heat off in my house and open a door to cool the room.  I pull out my marble slab.  Bring a television into my kitchen and watch anything "Jane Austen" or any "chick flick" that will get me through the next three 10 hour days of dipping.  When I'm tired of the sound of the television, I turn on Tchaikovsky's Nutcracker and dip to the Sugar Plum Fairies.  Ahhhhh...the beginning of the Holiday Season...back breaking chocolate dipping!

Thank goodness I have an extra large island in my kitchen.  

Freshly dipped Turtles.  Oh my goodness I swear these are my favorites.  I purchase Mammoth Pecans from Sunnyland farms in Georgia.  They are THE best pecans I have ever had.  I munch on the raw pecans during the chocolate dipping process.

My version of Almond Joys, but better!  I use unsweetened organic coconut and roast the almonds.  Another favorite of mine.

Caramels waiting to be dipped.  I used Madagascar Bourbon Vanilla.  Oh my.

This is my marbles slab that I dip on.  I will temper the chocolate before dipping the caramels into the Callebaut milk chocolate. 

Dark chocolate lavender truffles topped with sugared viotlet petals from Chartres, France.  Thanks for the violets Tiffany.   A special "thank you" to Trudy who so lovingly sprinkled the violets on to the freshly dipped truffles.  I bow in your honor!

Matthew's favorite - Gingerbread Truffles also known as the "Nipples of Venus" around our house.  I steep cinnamon, fresh ginger, molasses and other spices into the cream.  Divine.

Dark chocolate dipped cream mint fondant centers.  Notice the "m" for mint...I'm still trying to perfect my dipping skills.  Yes!  After 31 years.

This is the first year I have made these delights.  Frangelico with Tahitian vanilla bean steeped into cream then added to dark chocolate to make a silky ganache.

I love these babies!  Frangelico cream fondant dipped in dark chocolate and rolled in toasted hazelnuts.  I can't stop eating these.  Another favorite of mine.  Actually I LOVE them all!!!

This is my Emi, my granddaughter.  I let her dip her own caramels to take home.  Fun times.

I'm sure you are asking yourself, why in the heck (Utah word) I do this.  There are several reasons why.  I dip out of love and respect for my Grandmother.  I want to carry on her legacy and her recipes for divine chocolates.

 If I stopped dipping, my family would revolt!  "Tis the season" means "where's the chocolate".

I wanted to create something in my kitchen that I could share with my friends, neighbors and family that would show how much I really care for them.  Each one of my chocolates are carefully dipped with love.  I steep sweet cream with lavender leaves that I carefully harvested from my garden.  Knowing how much my daughters would savour the truffle melting in their mouths while dreaming of Paris. 

Christmas is a celebration of the birth of our Savior, Jesus Christ.  I believe that Christmas should be big and grand for that reason.  Can you think of a greater cause for celebration?  Jesus Christ was born in Bethlehem to Mary.   His arms are stretched out to us always with the great invitation to "come unto Him".  I will rejoice during the Christmas season as I give a little homemade gift to those I love in celebration of the birth of our Redeemer. 

Merry Christmas!
With all my love,

Because I love you all and greatly appreciate you stopping by my blog on ocassion,  I'd love to send someone a pound box of my chocolates.  I will send them anywhere in the world.  Just answer the following question: 

The winner will randomly be selected Friday, December 10th at 12:00 p.m. Mountain Standard Time.  Then I will promptly mail you a box of my chocolates. 

Have a very merry Christmas.


  1. Those look amazing. I wish I had the patience to do something like this. Even still I might try to make the Frangelico cream fondant with the toasted hazelnuts. That just sounds delicious.

  2. How beautiful, both the chocolates and the spirit behind them!

  3. Just looking at those chocolates make my mouth water!

  4. These look better than professional and I'm sure yummy as well, knowing what a great cook you are. My mouth is watering. I wish I could learn to do this.

  5. Thank you for such kind comments. I wish I could send everyone a box. But that wouldn't leave enough for ME!

  6. WOW!! Your kitchen looks like a candy store! They look so yummy. You are amazing. Everything you do is above and beyond!!

  7. Looks like a candy store and smells like a chocolate factory. It's heaven for about a week.

  8. How did I miss this contest? I am ALWAYS looking for new chocolates to try. Bummer!


  9. Happy new year to you and each of your readers!

  10. I am a new follower to your blog (I just found it last week) but I just wanted to say how inspiring your cooking is to me, especially your chocolate dipping. I am a newly married wife and I would love to attempt some chocolate dipping of my own someday soon. (I'm sure my husband will approve)

  11. Thank you, Olivia. When you are ready to start dipping, let me know. If you are in Utah, you can come to my house and watch. It's a HUGE amount of work, but I keep doing it. Good luck on that new marriage and happy cooking.

  12. You do such beautiful work! I am in awe that you temper all of that chocolate by hand. I begged and begged and one year my wonderful husband bought me a small temperer for Christmas. I love it. Do you have any of your recipes for centers on your blog? I wasn't able to find them. They sound delicious, especially the Frangelico cream fondant and the Gingerbread Truffles. I am always looking for mew things to try!

    1. I would LOVE a tempering machine. I envy you. It is extremely time consuming. I will be posting the gingerbread truffle recipe next week...I hope. The dipping process takes me 8-12 hours a day for about 5 days. I love my fondant recipe. It's my grandmothers. Send me your email address and I will send you the recipe. It's a basic plain recipe and I just add a couple of different flavors each year. I assume you are a candy connoisseur and will know exactly how to make and beat the fondant. I'm curious on how much chocolate your temperer holds? I usually melt a 10 lb block at a time. Thanks for your comment.

    2. Thank you for being willing to share your recipes! I'll watch for the Gingerbread Truffle on your blog. Would love your Grandmother's fondant recipe. Classic family recipes are always the best. I've never made a cooked fondant, only uncooked, but I'm always game to give it a go. I wasn't able to find a way to message my email address privately. When I clicked on your user name it takes me to your profile but wouldn't let me click the "contact me" icon.

      My temperer only holds a little over a pound at a time. I've gotten used to making the most of my time by preping centers or making another type of candy while a new batch of chocolate is tempering. While a bigger size would be great, I still love this one. It's a Chocovision.

  13. Hi Janet, Thank you for going through all this! I *really* want to get into candy making & dipping. My husband can appreciate that sort of thing and supports me 100%! However, I haven't found any great recipes out there. That is...until I came across your blog :) I don't know if you'd be willing to share your fondant and truffle recipes, but I'd be so grateful! The almond joy and turtles sound amazing as well. It all does! I can offer a donation if needed to persuade you for your recipes ;) hehe

    Beautiful chocolates and pictures!

  14. Janet, not sure if you still receive messages from this blog or not.. I am blown away by your chocolates and wanted to know, once your chocolate is in temper, since you are using a melter, how do you keep your Chocolate in temper so bloom doesn't form? Does the chocolate stay in temper for awhile? Or are you constantly taking chocolate from your melter and replenishing the chocolate in your slab? Truly I am blown away! Thank you for the post..

    1. I have discovered a few tips the past two years that have saved me time and my chocolate. When I posted this, I was melting 10 lbs of chocolate at a time and that meant that I'd have to dip all of that chocolate that day. I melt the chocolate to a temp of 115 and hold it at that. I then scoop out some of the melted chocolate and temper it on a marble slab. I would stir it with my hand until the temp dropped to around 86 degrees. Then I would add more of the warm chocolate to raise the temp up to 96 degrees. This process is so time consuming. then I read that the melted chocolate can be held at a 95 degree temp for longer periods of time. Even overnight. So if I had melted chocolate that I couldn't get to, I just covered the pan with the melted chocolate with aluminum foil and placed it in my oven as low as I could get it. No hotter than 100 degrees for sure. I started melting my chocolate like this overnight in my oven. The chocolate held great at that temp. The next day i would start the process over again by raising the temp to 115 then dropping the rising, etc.

      But last year I finally purchased a used Hilliard Little Dipper tempering machine and wish I had purchased one 35 years ago, but I couldn't afford it. It has seriously changed my life. I have noticed that Godiva uses this tempering machine in their stores. The run around $2,000. I found one on a site called for $600 used with free shipping. It was hard to spend the money, but I had been saving the little bit of revenue I get from this blog to make the purchase. LIFE CHANGING as far as dipping goes. If you have any further questions please email me directly at

      Chocolate is such a mystery. I learn more each time I dip and I have been doing this for 37 years. I keep a diary of what works and what doesn't work each time I dip. My diary is now full.

    2. Janet, WOW it sounds like the Little Dipper really was a tremendous time saver. I appreciate you letting me know this and this is something I will look into. I need to find a more solid solution and I think the Little Dipper is certainly the way to go. Your chocolates are truly inspiring. Thank you for your time and details! Have an awesome day... dave