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Chocolate: Treat Mom, and maybe yourself
Friday, Saturday and Sunday are shaping up to be one sweet weekend.
And why not? Sunday is Mother’s Day, but there are choices for how to celebrate that can make the whole weekend extra-special.
Show Mom how much you care by offering some of these festive, chocolatey options.
Truffles
Chris Farrow, who with his wife, Darcie, own The Art of Chocolate in Monument, have honed their chocolatier skills at Ecole Chocolate, a Vancouver, British Columbia, school taught by owner and master chocolatier Pam Williams.
Four years ago, after 20 years in the high- tech industry, the Farrows decided to follow their dream of having their own business.
“The company I was working for was going to be sold,” he said. “So my wife and I decided this was a good time to branch out on our own.”
They had a passion for making chocolate and they saw an opportunity in Colorado Springs.
“I had sampled chocolate all over the world on business trips,” he said. “And there were no stores here that focused on high-end artisan chocolates like the ones I had experienced on my travels. I felt there was a great opportunity in Colorado to sell high-quality chocolates. I decided we could turn our passion (for chocolate) into a career instead of just a hobby.”
He took a buyout and used some of the money to finance their chocolate training and make a business plan. They have realized the first part of their plan by launching their truffle line.
Next, they would like to eventually open a retail store that would offer a huge selection of chocolates from around the world, along with their own handmade truffles.
“We’d like to have a coffee shop where we would also have unusual truffles and candy bars,” he said.
Until he finalizes a deal for a store location, he and his wife are making their truffles in a rented commercial kitchen in Monument.
“We are making chocolates every day,” he said. “Our focus now is on a Spring Collection for Mother’s Day.”
Balsamic Strawberry and Cinnamon Chile are among some of the Farrows’ most popular truffles.
“People initially think that balsamic vinegar and chocolate would not be a pleasing combination,” he said. “But once they taste it, they are surprised at how good it is.” As for mixing chili peppers and chocolate, the combination, he says, “is fantastic — if you like a little heat on the finish.”
The Art of Chocolate candies are available at Taste of Life Natural Market, 151910 Jackson Creek Parkway in Monument; Wesley Owens Coffee, 1773 Lake Woodmoor Drive in Monument; and online at artofchocolate.com.
As a special tribute to his mom, Chris said, “We are running a Mother’s Day promo with Donna (owner of Taste of Life Natural Market). All proceeds from the Spring Collection sales from May 1st through 15th are being donated to the Avon Walk for Breast Cancer. This is a charity that means a lot to our family, as my mother is currently battling her second round of breast cancer. Darcie and I are volunteering and walking as part of the walk this year in June.”
Cupcakes
If you’re about to let Mom eat cake, why not make it cupcakes — the best cupcakes to be found in Colorado Springs, at that!
This cute little treat will require a trip to Mya Bella Cupcake Boutique, 2524 1/2 W. Colorado Ave., in Old Colorado City. Here you’ll find mother-daughter team Di Sisemore and Alex Elliot creating award-winning cupcakes that are sure to delight any mom. For the past two years, these sweets have been selected as Best Cupcakes in the Gazette’s annual Best-Of contest.
The business is named for Elliot’s daughter, Mya Bella, and the cupcakes that are sold at the new retail store are as darling as her little girl.
“She has been my inspiration in life, not just in business,” Elliot said.
The No. 1-selling cupcake is Triple Chocolate, which is a rich, devil’s food cake infused with dark chocolate and frosted with chocolate buttercream, then garnished with chocolate sprinkles — the perfect little number for Mom.
Their second-best-selling cupcake, Mocha Cappuccino, would be another great choice to please Mom. It’s a dark chocolate-coffee cake topped with buttercream frosting that is infused with coffee and finished with a dusting of cinnamon.
Homemade
Want to whip up something chocolaty yourself for mom?
Chocolate-Mint Icebox Cake is a super-easy treat to make. Just drop by the grocery store for chocolate wafers, whipping cream and chocolate chips.
Whipped mint-flavored cream is spread between the wafers and shaped into a log that is frosted with more whipped cream. Then decorate with mini chocolate chips.
Visit gazette.com to view a step-by-step video of making the cake.
Festivals
If you’d like to treat Mom to an over-the-top chocolate feast, here are two festival possibilities: Colorado Chocolate Festival and Kidpower’s Chocoholic Frolic.
• The Colorado Chocolate Festival is at the Denver Merchandise Mart, I-25 at 58th Ave., 4 to 9 p.m. Friday and 10 a.m. to 6 p.m. Saturday. There, you’ll find 30,000 square feet of chocolate heaven for indulging. Admission is free, but you purchase taste tickets to sample chocolates from the many vendors. Seminars include “Chocolate and Whiskey Pairing” with “chocolate therapist” Julie Pech on Friday evening, and “How to Taste Chocolate” with chocolate historian and artisan Mark Scisenti on Saturday. Visit chocolate-festival.org for more details.
• Kidpower’s Chocoholic Frolic is at Garden of the Gods Club, 3320 Mesa Road, 7 to 10 p.m. Saturday. There will be chocolate makers, pastry chefs and caterers offering their signature sweets. Cost is $55 per person. Call 520-1311 or visit kidpowercs.org for tickets.
CHOCOLATE-MINT ICEBOX CAKE
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Yield: 10 servings
1 3/4 cups well-chilled heavy whipping cream
1/4 cup sugar
1/2-3/4 teaspoon mint extract
1 (9-ounce) package chocolate wafers
1 1/4 cups miniature chocolate chips
Mint leaves, for garnish
Procedure:
1. In large mixing bowl, beat heavy cream, sugar and mint extract until stiff peaks form.
2. To assemble cake, spread each wafer with about 1 tablespoon mint cream, forming about 4 stacks of 6-8 cookies. Lay stacks side by side on sheet of wax paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 6 hours or up to 2 days.
3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife into 1-inch-thick slices.
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Call Farney at 636-0271. Hear her “KVOR Table Talk” radio show noon to 1 p.m. Saturdays on 740 AM.
