scottcooks
Gold Member
- 1,937
I regularly go to a weekly Farmer's market in our community. It costs $20/week, and traffic is mixed, but it has been good for my business. Each time, I did some kind of simple food demo using monthly specials.
August - pitchers - iced coffee lattes or quick lemonade
September - stones - no-bake apple pie (apples on AP/C/S w/ cinnamon sugar)
October - cuttingboards, veggies with dip
I was listening to a Conference 2005 "Kitchen Shows with WOW!" CD featuring Ferriale Yan - and decided to try her Chocolate Ganache. BTW she is very entertaining to listen to!
Chocolate Ganache:
1 - 8oz. container heavy cream
1 - 12 oz. bag chocolate chips
-----------------------
small executive or professional saucepan with lid
small portble hotplate
scraper or silicone whisk
Bring cream to a boil - remove from heat as it foams. Immediately add bag of chocolate chips, stir until glossy and smooth.
HOT - like hot fudge for ice cream
BARELY WARM - dipping for chocolate fondue, dipping for berries, etc.
ROOM TEMP - icing for brownies, sheet cakes
COOL - the firm inside to a chocolate truffle! Scoop with small scoop and roll in cocoa, or dip in melted choc.chips and set on parchment paper to setup. Fancy truffles? At the barely warm stage, add 2 tablespoons of your favorite licqueur - Raspberry Chambourd truffles? Godiva Chocolate truffles? Orange Grand Marnier truffles? Bailey's Irish Cream truffles? Kaluha coffee truffles?
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So, I made chocolate-dipped strawberries. I offered them at 1 for 50 cents, 3 for a dollar, and gave a few cubes of angel food cake with 2 or 3 toothpicks as well for chocolate dunking. I must've sold 20 of these in 3 hours...and got to talk to a lot of people about Executive cookware, silicone scrapers, and be their Pampered Chef consultant
I got a booking from explaining the inside of a chocolate truffle to these 2 ladies - one booked a November show!![Eek! :eek: :eek:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
August - pitchers - iced coffee lattes or quick lemonade
September - stones - no-bake apple pie (apples on AP/C/S w/ cinnamon sugar)
October - cuttingboards, veggies with dip
I was listening to a Conference 2005 "Kitchen Shows with WOW!" CD featuring Ferriale Yan - and decided to try her Chocolate Ganache. BTW she is very entertaining to listen to!
Chocolate Ganache:
1 - 8oz. container heavy cream
1 - 12 oz. bag chocolate chips
-----------------------
small executive or professional saucepan with lid
small portble hotplate
scraper or silicone whisk
Bring cream to a boil - remove from heat as it foams. Immediately add bag of chocolate chips, stir until glossy and smooth.
HOT - like hot fudge for ice cream
BARELY WARM - dipping for chocolate fondue, dipping for berries, etc.
ROOM TEMP - icing for brownies, sheet cakes
COOL - the firm inside to a chocolate truffle! Scoop with small scoop and roll in cocoa, or dip in melted choc.chips and set on parchment paper to setup. Fancy truffles? At the barely warm stage, add 2 tablespoons of your favorite licqueur - Raspberry Chambourd truffles? Godiva Chocolate truffles? Orange Grand Marnier truffles? Bailey's Irish Cream truffles? Kaluha coffee truffles?
--------------------------------------
So, I made chocolate-dipped strawberries. I offered them at 1 for 50 cents, 3 for a dollar, and gave a few cubes of angel food cake with 2 or 3 toothpicks as well for chocolate dunking. I must've sold 20 of these in 3 hours...and got to talk to a lot of people about Executive cookware, silicone scrapers, and be their Pampered Chef consultant
I got a booking from explaining the inside of a chocolate truffle to these 2 ladies - one booked a November show!