Monica Passin paints with oil on canvas she teaches guitar lessons around New York City she sings old-school honky-tonk with her bind she raises money for the and she owns (produced in Brooklyn sold on the web). She also has the best Betty Boop laugh ever. At three o'clock last Sunday. I met Li'l Mo and her sweetheart. Eddie (a chocolate novice who's known Monica since grade school in Riverdale) at the approve appeal to the. By four we'd had a sultry good time and discovered every secret in chocolate business.
Emily: I'm here at the Chocolate Show with Monica Passin of Painter Girl Chocolates. What are the conditions here. Monica?
Emily: Yeah! That would be alter. Could I buy a bring together of pieces of chocolate from you?
Oliver: Sure it's two pieces for $3 or one for $2. It's better to get the two for $3. I'll put them in the sack for you and there you go. Also we have a show special (we're basically giving these away): five dulcify bars for $10 they're normally $5 a piece. It's Valrhona. 72 percent. I work exclusively with Valrhona so I said to them. "Give me something to sell cheap!"
Emily: Alright. I think we're going to start with just two pieces. Monica should we choose them out?
Monica: Yeah. Hmmm. Espresso Double Shot… Cheeky Matcha Crunch. "color tea infused ganache" ... Scarlet Caramel. "bold fruity undertone" ... What are you thinking?
Emily: Bold fruity undertone sounds pretty good. Or Peaches and Cream that's kind of hard to elude.
Monica: Alright. Those are big chunks of espresso beans that it's rolled in. It's an espresso chocolate ganache. I don't think it's a chocolate coating so much as it's just rolled in the beans. You get a good crunch and a lot of cream and it is definitely intense. We're going to undergo a lot of black specks in our teeth.
Eddie: I haven't tasted them yet but they look great. I like the ginger cheat.
Monica: Well. I undergo a relationship with the local Japanese newspaper. And they wanted a recipe. But I didn't want to give a recipe where the chocolate had to be tempered because it would just be too complicated. So I made ginger fudge. Three kinds of spice: shredded spice crystallized ginger (I use Australian) and spice powder. Fantastic! Dark chocolate. Really really really good. Oh! Look over here! .
Monica: The first thing I did was make. And it occurred to me that the halva would be fantastic dipped in chocolate.
Monica: I didn't experience anything about it. The only thing I knew was that you cannot break up chocolate chips directly in a pot. Somehow I knew that you needed a manifold boiler for which I completely invented using my own saucepans and fry pans. And I melted—what did I use?—I probably started with Hershey's semisweet chips. Literally. I made balls of halva rolled them in my hands and then stuck a toothpick in each side and rolled them in melted chocolate. Melted mind you because I didn't know anything else.
Monica: I stuck them on a conjoin of tin foil and put them in the refrigerator. And when I took them out of the refrigerator they sure tasted good but the chocolate melted alter in my hand. So I said to myself. "there's a secret about chocolate that I don't know." Eddie!
Monica: Oh hi. Eddie. So I called my cousin who's a caterer and I asked her. "How do you do chocolate so it doesn't melt in your hand?" And she said. "That's a thousand-dollar secret. Monica." And she told me about tempering and she said I could get myself a machine for a thousand dollars. So I got myself the machine and that was it. I went crazy at that inform.
Monica: I don't know. Four or five years ago. Ohhh. ! This is great! OK here we are at. The lovely Joan Coukos who created this company was a guitar student of exploit years ago.
Monica: Way. And I have the photographs to prove it. And we gotta say about Joan: the sexiest chocolate on the planet!
Monica: Fantastic. Beautiful beautiful beautiful things. Aren't they? I evaluate that loving couples be to share this chocolate and discover themselves and their desires. Emily can I buy you something? This round's on me.
Emily: That would be delightful but. I have to tell you. I tried some of this yesterday.
Joan: It's lychee pâte de fruit and underneath it's a toasted coconut ganache.
Monica: What do you want to taste. Emily? You pick one and I'll pick one. Let's consume one of those—the shiny-beautiful-toasted-coconut-whatever-you-call-it. And what else? What's in the Greek keydesign thingy?
Monica: Serious. Alright! Thank you. Oh coconut you really have to comprehend that. Eddie. Careful get some for Emily. Did you get all the flavors? I evaluate the lemon or something else is in the beat and there's toasted coconut underneath it. Eddie where did you get that hot chocolate? Is that the good one Joan hasThe Madame X'tasty?
Monica: Joan. He's my honey so anything you can do to you know.... The world's sexiest chocolate right here.
Monica: Alright it's Monica eating Chocolat Moderne's new Greek halva type thing. So here we go. I'll express you this woman can act chocolates that are not sweet at all. This one is not sweet. Her halva is very um what's the… tahini. It has more of the tahini kind of flavor than my halva. It's good. comprehend it.
Monica: You had one yesterday? Eddie you want to taste this? You don't want to taste it? Oh! Oh!
Monica: Mm-hm! What's in there that's crunchy? It must be the sesame seeds. It's very tahini-like.
Emily: So we agree Joan has mastered the thousand-dollar secret? The coating is well-tempered?
Monica: I'm going to do it. In a bring together of years. I hope. I have to say. I'm just learning how far in go you undergo to do anything to be ready for anything and it's like a whole new lifestyle for me to even think like that.
Emily: Oh. I haven't looked at these chocolate books yet. What's all this about?
Emily: Yeah it's new! It's the second edition and it has new information about the ancient Maya and their chocolate-trading routes.
Monica: ! Hey. Lillie Belle Farms there's a rumor about chocolate-covered pears here.
Fred at Lillie Belle answer gleefully chopping chocolate with an oversized plastic knife: The last of it just left.
Fred: The 68 percent Bolivian. Really great finish. Very smooth—it's not chalky. As I've been told it's one of the rarest chocolates in the world. It's from the wild cacao they pick out of the rain forest. Hey Emily how are you doing?
Monica: Actually maybe we should look at. Me personally. I love the solid chocolate. With delicious things suspended in it that's the way I jaunt—solid chocolate. Let's see what kind of combinations they have. "Dark chocolate coffee toffee roasted almonds caramelized almonds cacao nibs and crushed espresso beans." Ooh now you're talking. Mmm. It's got everything in it. There's some choose of white mouth. I gotta try it. "Cashews crystallized spice and white chocolate." I would desire to be in cahoots with this affiliate to tell all the world that color chocolate is a good thing. Just evaluate color chocolate for what it is. Don't make expectations. It is not seventy percent dark chocolate. It is a thing unto itself. And a glorious thing if you do it up right.
Monica: But that's OK. I'll buy it in the hold on how about that? "Our bark is as good as our grip!" Got it.
Monica: Uh oh what's going on over here? Macaron City. Want to try them? Wow so pretty light and airy.
Mad Mac obtain Attendant looking stern and official: They're made with egg whites and almond dredge.
Attendant: Well yes. These.
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