DWN Craft Chocolatier is launching its first ever Easter Egg Colouring Contest. This is your chance to see your own design recreated as a chocolate egg. Two winners will be chosen and will be given two replicas of their design in the form of a chocolate Easter egg – one egg to enjoy themselves and another to spread the chocolate love. From March 16 to April 2, 2022, everyone is encouraged to submit their egg design. Download the colouring sheet or pick one up in store at 11 Mississaga St E, Orillia. Submissions can be returned to the store or emailed to hello@dwnchocolate.com. The DWN retail store is open Wednesday to Saturday from 11am to 5pm. This contest is open to all ages...
The last blog post addressed the topic of white chocolate and it was determined that white chocolate is 'real' chocolate when it contains cocoa butter because it is a bi-product of the cocoa bean.The math: white chocolate = cocoa butter + sugar + milk powder The creation of fruit-based chocolate requires similar math, but often the milk powder can be omitted to create dairy-free chocolate. I love making fruit bars because the fruit powder does the majority of the heavy lifting in the flavour and colour of the chocolate bar. fruit chocolate = cocoa butter + sugar + freeze-dried fruit powder I live in Canada so the access to freshly grown fruit is limited to the warmer months. To ensure that we have...
DWN is starting the new year on a high following last week's CTV Barrie News interview with Kraig Krause — Orillia Chocolatier Takes on the World
Watch the full segment: https://barrie.ctvnews.ca/video?clipId=2593173&jwsource=cl
When I started this company, my approach was not to create a better version of chocolate that was already being sold but to create chocolate based on my favourite recipes, unique ingredients, and interesting flavour combinations. I believe that DWN produces original chocolate flavours, and by simply trying to create these flavours and constantly setting out to improve our chocolate, I end up creating chocolate no one else had made. I understand that in today’s world, you have many options for treats and I am thrilled that you chose DWN. We put an immense amount of passion into each of our products, but you are the heart and soul of this business. Thank you for your loyal and ongoing support! 2022 by the numbers1 retail store +...
The first rule when its comes to chocolate is that it does not like water. The addition of water to chocolate will cause the chocolate to seize because the sugar in the chocolate is binding with the water and not with the fats. So when it comes to creating unique flavours of chocolate, the ingredients need to be dry to be successful. The eggnog bar is a great example of how to approach the creation of flavour. In this case there were two ideas; freeze-dry liquid eggnog and grind the flavour into the chocolate, or try to recreate the flavour of the beverage with its ingredient components.I am not a fan of drinking eggnog but I do like the cocktail version. So...
