Click here for full review

Another cute one is on Speculoos

Being part of this organization has been one of the highlights of my time here in Brussels. It has allowed me to get to know NATO in a way I never would have otherwise. Through the Bazaar I met people from every member nation and Partners for Peace. The NATO Charity Bazaar has shown me just how important diplomacy is in today’s global environment.

But I digress. Back to a discussion of chocolates. For this event I made special NATO Charity Bazaar signature Chocolates. Since our organization’s colors are blue and orange, I made two flavors: one for each color. The chocolates accented in blue were salted caramels with crunch, one of my favorites. The chocolates accented in orange were filled with speculoos. Speculoos is a very popular favor in Belgium–kind of a cross between pumpkin pie and graham cracker.

The Patron of the NATO Charity Bazaar is Anne-Mette Rasmussen, spouse of the Secretary General of NATO. Danish TV covered the event (The Rasmussens are Danish and he is a former Prime Minister). To my pleasant surprise the clip included a few seconds of Mrs. Rasmussen and me by my chocolates. Click here to see the video. My chocolates appear at the 2:08 marker point.

Speculoos pralines ready to be decorated with orange accents

Orange accenting

Close up of the blue accenting for the salted caramels with crunch (I love adding crunch to my chocolates)

MY NATO Charity Bazaar Chocolates on a plate

MY NATO Charity Bazaar Chocolates on a platter

I wrote out "NATO Charity Bazaar" in chocolates in the middle of the platter. Here's a close up

Another close up of the chocolates.

I couldn't resist taking a few artsy shots with my new camera

I’ve always wondered how professional cake decorators get their cakes to be flat on top, perfectly straight on the side and still be tasty and moist. Now I know. Though I must admit that throughout the experience I kept thinking how a little chocolate ganache here and a few chocolate sprinkles there would make the cake oh so much better.

I took my cake home for Gene as part of his birthday season celebration. In my family a birthday is not just one day, but an entire month. January is my husband Gene’s birthday month, so we’re in full birthday season celebration mode at our house. The cake went well with his collection of birthday cards (one for every day of the month). Gene enjoyed every bite of the cake.

The finished product...better known as "Gene's B-day Cake"

It all starts with making the perfect icing

Cindy demonstrates how to form a dam between layers so the cake will be level.

Look at how nicely the 2-layers fit together.

Cindy demonstrates how to get your cake sides perfectly smooth

Another view of the finished cake: smooth sides and a flat top. All that is missing is some chocolate decorations

I couldn't resist including a photo of Gene's Birthday Season 2012 B-Day Card collection. Look at all those great cards in English, French, and Flemish. The cards will keep coming because his official birthday isn't until next week.

We made two types of chocolates: molded pralines and hollow molds. For the praline fillings, Talya chose peanut butter & jelly, salted caramels, and speculoos. The hollow mold we made was a woman’s high heeled shoe. I first saw this mold with Talya’s mother Roneet several years ago. Roneet had bought Talya a milk chocolate version of the mold. At our chocolate session, Talya had the opportunity to design and make 3 shoes.

Our chocolate making extravaganza took most of the day. To finish it off, we packed the chocolates in ballotine boxes, decorated them with
ribbon, and prepared them for their plane ride home. Talya ending up with an entire grocery bag of Belgian chocolates that she made herself from start to finish.

Talya working with the high heeled shoe mold

Close up of Talya working with the mini high heeled shoe mold

A sampling of the pralines we made

An artsy shot of our chocolates (I couldn't resist playing with my new camera)

Talya enjoying a Belgian Kriek Beer (cherry beer) at the end of our chocolate session

You can see my list of shops and a corresponding map by clicking here.

I have no doubt that this is the area with the highest concentration of chocolate shops in all of Brussels. It should be noted that some are multiple locations of the same establishment. But still, where else in all of Europe–maybe even the world–can you find so many amazing chocolate shops in one small area.

The map to the right has a link to the live interactive Google Maps version of my Chocolate Grand Place map.
View Chocolate Grand Place – Brussels, Belgium in a larger map

Anyway, I had trouble getting the snobinettes out of the molds. I forced the issue by putting the molds in the freezer, but I started to think that there ought to be a trouble shooting guide out there for when things like this happen. Because with chocolate, it is always something. I knew that when I made the snobinettes I was in a hurry and perhaps used the chocolate before it was ready. But I thought I could away with it. I should know better. With chocolate one never gets away with anything.

I went out in search of such a Trouble Shooting Guide online and found it at AMANO Artisan Chocolate. My problem was the first listed in the Molding Problems section: Will not release from molds. I then sat down and went through the guide. It was so useful I printed it out. The guide is now next to my favorite recipe books as a ready reference.

Click here to read my review of the guide

As a person who is a life-long student of chocolate, I find that there are wonderful online resources that serve as my virtual tutors. The online resources posted here are by industry leaders, chocolatiers I know, or chocolatiers I have seen give demonstrations. And, of course, most of the resources come from venerable Belgian chocolatiers.

Click here to go to the new Instructions page