Ties or chocolate cigars for Father’s Day?

three cigars

Personally, I’d go for the chocolate cigars, especially the ones Rebecca’s working on right now for Fathers Day.

She’s making three this year—our classic bourbon caramel in 70% bittersweet chocolate, plus two new ones: creamy espresso ganache in milk chocolate and peanut butter ganache in 70% bittersweet. The bourbon caramel cigar is vegan, both dark chocolate cigars are soy-free, and of course all three are fair trade, organic and delicious.

And this year, we’ve got vintage cigar bands for them. We’re having a great time choosing which of the dozens of different bands to put on each cigar. What Dad could resist?il_570xN.265025152

Cigars are $6.95 a piece, or three for $19.95. Look for them in our online store or stop by the shop.

Mama Ganache!

A sample of some of the best Mama Ganache costumes:Image

Susan Lara in another of her extraordinary creations. The hat: out of a chocolatey brown band sprout cocoa leaves and cocoa pods surrounding a pair of winged doves made of wire. No one but Susan could come up with something as lovely. Image

In the elegant and fun category, Susan Pyburn.

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Where can we get enough hats like that for the whole staff?

And in the purely elegant category, Daya Sarai Chocron:

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Check out the headband:Image

And Papa Ganache came with his cake:

      

 

 

 

 

 

 

We all had a great time!

Cocoa tea, Cocoa Tea, candied pumpkin, and cattle

We’re deep in preparation for tomorrow’s Mama Ganache Halloween now. Tom made cocoa tea this morning.

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Last weekend at Central Coast Bioneers, we saw a delightful sequence about cocoa tea in Kum-Kum Bhavnani’s wonderful film Nothing Like Chocolate. Yesterday evening we researched it  and came upon this 2008 Obama song by Cocoa Tea:

It’s sad how much less enthusiastic we are this election.

Chocolate tea is a popular drink throughout the Caribbean, Central and South America, wherever cacao grows. What goes into it varies from place to place. It’s the drink made from those cocoa balls, sticks or lumps of roughly milled chocolate you can buy there. Sometimes there’s milk added, or condensed milk, sometimes not; usually it’s made cinnamon, bay leaves, and sugar, sometimes with nutmeg and allspice, in places it’s thickened with corn and served as breakfast, in others spiked with rum. Chocolate already induces happiness. Chocolate tea sounds absolutely enchanting.

So this afternoon Tom boiled cinnamon sticks and some bay leaves from our garden in a big pot. Then he threw in a pan of roasted nibs he’d made: Cameroonian beans chopped up in the food processor, hulls winnowed away by window fan set in a flower box on our deck. Finally he grated in some of a chocolate stick someone brought us from Cusco, in Peru. Since then it’s been simmering and filling the house with an astounding wonderful aroma.

In the morning we drove out to Gopher Glen the Prefumo Canyon way, high over the hills – from the top you look down on Cerro San Luis, down on Bishop’s Peak, Hollister, the whole line of the Morros. The peak of the hill is very treacherous, barely two cars wide with no turnouts or places to pull over, which is appropriate, given what a tumble anyone in the slightest accident could have. It’s a long, slow ride, 11 miles or so, quite a few dirt road – one of those little winding California roads that haven’t become part of the rest of the world for good reason.

A  little over the top, just into the See Canyon side, we did pull the car over and stop the best we could. Fortunately, that part of the road allowed for it, because coming toward us at a good pace was a herd of cattle being driven up the road by two cowboys on horses. No kidding. The cattle came right up to the hood of our car before they realized there was a way around. Then they all rushed by. They were huge. Lily Bear couldn’t believe it either. (Lost opportunity for a great picture, but my phone was at home.)

A few miles later, we tasted the apples being sampled at Gopher Glen and brought home 10 lbs of Fujis, a few gallons of apple cider for tomorrow, and a small pumpkin that Tom is candying as I write. It’s for the chocolate cake  he’s working on right now. I’ll post a picture of the cake – which will be spectacularly delicious and beautiful, a burst of Tom’s unique creativity – when I can.

He’s doing it in the chocolate kitchen while he oversees his current batch of chocolate being made in the new mill. I’m not sure if he’s using the Ecuadorian or Peruvian beans he has or if it’s the Cameroonian ones that went into the chocolate tea, but the plan is to have some bean to bar chocolate to sample tomorrow.

All very exciting. I can’t wait to see the cake!

Beginning my Mama Ganache hat

As Tom and I drove to the farmer’s market this morning, we were remembering childhood songs.  “My Hat It Has Three Corners” came to mind and stuck around the rest of the day.
So, when I started to play with some pieces of brown felt, a three-cornered hat appeared:

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I don’t know what it will look like once I’ve sewn it  – or if it will even be the one I wear at the Mama Ganache party – but I like it.

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Lots of Halloween chocolate is out at the shop: cats, mummies, witches, more. Rebecca did fabulous truffle tarantula pops (the picture doesn’t do them justice)

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and ganache ghosts.

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And Chloe’s amazing sculpture will be up another week or so.

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Stop in. And come to the Mama Ganache Halloween party in your best Mama Ganache – or Papa Ganache – costume.

Welcome Mama Ganache!

After seven years of the same name, we’ve chosen a new one.

Same location, same great chocolate
same ideals, same smiling faces

Sweet Earth Organic Chocolates is changing its name to Mama Ganache Artisan Chocolates. By October 31, the name Sweet Earth will completely disappear and Mama Ganache will take its place. (Watch for our special old-label sales starting October 15.)

Taking on a new name doesn’t change who we are: Tom and Joanne, Talina in the office, Rebecca all over the place, Josefina, Cindy, Lenny, Kelly – and all our extraordinary employees… the same group of talented people who’ve been creating our beautiful and delicious Fair Trade and Organic chocolates since 2005. It doesn’t change our dedication to ethical practices and social and environmental responsibility. It’s just that now, we’re Mama Ganache!

Don’t you love it? We chose it to match our picture of the earth dipped in chocolate. Doesn’t Mama Ganache sound delicious in every way?

Join us for Mama Ganaches’s coming out celebration at the Vina Robles Chocolate Festival in Paso on November 10.

Like our new Facebook page right now to watch the evolution of our new labels and signs and the continuing creation of our beautiful, delicious fair trade, organic chocolates.