The moon rolls through the nighttime, till the daybreak comes around
All my life’s a circle but I can’t tell you why
The season’s spinnin’ round again the years keep rollin’ by.
As so often happens, I woke up with a song in my head. I think my subconscious provides me with the lyrics, depending on my mood and what is happening in my little piece of paradise.
This morning, the song in my head is Harry Chapin’s “Circle.” I know why.
It’s because the seasons are spinning ’round, and it’s autumn, and candy season has begun.
As I’ve explained before, I sell handmade chocolates, and I can’t temper chocolate for the candy when the temperature is warm. Every spring, when the mercury goes up, I put away the candy-making paraphernalia and my circle spins to other pursuits.
Every September, the circle spins again, I take out my lucky tempering bowl and my digital thermometer, my sugar and butter and chocolate, and I commence to make candies.
I’ve had my first candy foray of 2015 this week. I made a double batch of caramels—about 200 candies—and yesterday I dipped half of them in dark, beautiful Callebaut chocolate. This morning I made white chocolate bark and will dip the rest of the caramels in Callebaut milk chocolate.
(On a side note, there’s a story in the news about someone who worked at Callebaut in Vermont, who hated his job so much he called in a bomb threat, in order to get fired. Never mind, how twisted his thinking was—can you imagine hating a job at a chocolate factory?!)
In the next few months, “candy season” in my world, I’ll make the equivalent of about 500 half-pound boxes of chocolates.
This arc of my circle is pretty predictable. I’ll chop, stir, temper, dip, garnish, package, label, rinse, repeat. And repeat.
I’ll get knickers in a twist about preparing enough candy for the one holiday boutique I participate in, and then I’ll have too much.
I’ll get up in the morning and check Etsy, half hoping to find more candy sales, and half hoping I won’t.
I’ll worry about running out of chocolate or out of half-pound boxes.
At some point, I’ll probably get a nasty sugar burn and I’ll get very, very sick of chocolate.
And, while this arc waxes, others aspects of my circle will wane for now. I’ll have much less time for vintage linens and weaving and blogging and quilting, and I’ll pout about all of that.
I’ll wonder why I do this candymaking thing at all.
But then, I’ll get my first order of the season from the “Queen of Sienna,” a blog friend, fellow seller of vintage lovelies, and loyal lover of chocolate. She’ll say kind things about my candy and be excited I’m back, selling again.
When I do the holiday boutique, people will come specifically looking for something they loved last year or because they heard about the chocolate from a friend. Etsy shoppers will buy candy as Christmas gifts and ask me to include sweet messages to their loved ones far away.
And my family and friends will be pleased when I have extra candy around!
I’ll find I enjoy quiet mornings in my warm space, with the smell of chocolate and caramel and vanilla. I’ll achieve a certain satisfaction from the repetitive motion of dipping caramel after caramel into silky dark chocolate. Zen and the art of candy making.
And, through it all, I’ll know that, when and if it stops being fun and fulfilling, I can put away the lucky bowl and digital thermometer for good. Because the circle of my life isn’t a stone circle, and the seasons can be filled with whatever I choose.
For now, though, I choose chocolate, and candy season.