photo by Alison Hurt
Listen—did you hear that? That was the sound of the door closing on my candy shop, for the 2013-2014 season.
One of the best things about working with chocolate is that you can’t do it when it’s warm. Chocolate simply cannot be tempered if the temperature is above about 70 degrees. So, as a home-based chocolatier, with no interest in a bigger operation, the coming of summer means the end of chocolate making. Right when I want to do other things, I can!
I just finished dipping the last of the candy that I will take to a spring boutique later this week. Last week, I deactivated the candy listings on Etsy. I’m out of the chocolate business until October!
I’m both happy and a bit verklempt about the end of the season. It was a good year, and very busy. I plowed through the 230 pounds of Callebaut chocolate I wrote about in August and had to order 55 pounds more of milk chocolate. That adds up to something like 700,000 calories worth of chocolate, spread around the US!
I did my first-ever face-to-face sale in December and it went so well I’m doing another on Wednesday, with a lot let angst this time.
I developed some new candies, most notably lemon meltaways and Irish cream meltaways, both with silky smooth flavored-chocolate innards, dipped in more chocolate. I also added delicate, crispy English toffee to my offerings.
I’ll miss my little morning routine of drinking my coffee, getting caught up with the news, and putting on my apron. I mostly make candy in the very early morning and those hours will be open to me now.
I’ll miss the smells—the chocolate, of course, the caramel bubbling on the stove, the mint oil, the peanut butter. And I’ll miss the heavy responsibility of taste testing!
But, as they say, when one door closes, another opens.
It is finally beginning to be spring in upstate New York so the door opens to lawn and gardens, and they need a lot of work.
The door opens to the linen closet, too—I have been very lax about listing vintage linens on Etsy and those piles of pretty linens are not getting any smaller!
The door will open soon to another glorious summer on beautiful Lake Champlain and summer activities—bike rides to go for soft ice cream, garage sales, campfires, and s’mores, and family time.
Who wants to be in the kitchen, making candy, when there’s so much else to do?!
So, I’ll go downstate and sell candy for one more day. I’ll stash any leftovers for sampling and sharing over the summer. I’ll put away the candy equipment and ingredients and soak my apron in Oxi-Clean to get the chocolate out.
And I’ll go outside, to play in the sun. I’ll weave things and finish a quilt. I’ll talk to you and do a lot of ironing of pretty things. I’ll get back to that list of things I’ve been meaning to do (IBMTD)!
And, along about September, I’ll start yearning for the smell of melted chocolate and the comfort of the candy-making routine. And then the door will open again. . .