Chocolate and French Lessons

Imparfait

2011-11-27T18:00:00.000-07:00

La Chatelaine's new Versailles-inspired look!

Apologies for my hiatus from postings. I had somehow gotten it into my head that my photos aren’t perfect enough for blog posts. After all, there are so many great blogs out there w/stunning food styling & near professional photos (that probably took hours, mind you),” so why would anyone want to look at my blog?

Carol B. Neiley from “Basic French (a lifestyle thing),” recently wrote on her blog: “ I have been feeling really exasperated and rebellious recently, as I tacitly though erratically follow blogs with tasteful feminine mood boards and perfectly art directed and lit photos of carefully culled objects.” She goes on to say: “I’m getting sick of everything so styled and unreal…Cooking is messy, life is messy…It’s all too Perfect Home Perfect Life for me.”

Owning and running a chocolate shop is messy and fast paced. I usually have chocolate or flour caked on my hands, timers erratically beeping from various stations, too many decisions to make, and critical minutes to emulsify ingredients – hardly ever the opportune moment to stage, style and perfect photos. So, bear with me as I “embrace my imperfection” and resume dispatching occasional information about my experience of owning a chocolaterie.

La fin d'été

2011-08-23T14:22:00.008-06:00

We draw end to our summer with our lively kids on a quick adventure in Seattle.

Our four days in Seattle began with a ferry trip to our rented home away from home on Bainbridge Island. We picked plump mûres (blackberries) there and the kids paddled canoe trips along the cove to spot otters, hawks, and eagles. Our enjoyable moments included watching late night movies and walking the hilly path to the ferry each morning.

Nous adorons: Le Panier is our favorite café for croissants and pains au chocolat. Café Ladro’s baristas make the best cappucinos – forget Starbucks. Pike’s Market for fruit, seafood, petit doughnuts, and flowers.

Café Pouchkine

2011-08-04T15:19:00.002-06:00

Every summer, my family leaves Grand-mère's apartment in Paris a few days before moi. I usually cram this time alone with culinary training & brushing up on my (not-so-fab) French.

One morning, I took my Belle-mère's advice and visited the legendary Café Pouchkine for a rich chocolat chaud (hot chocolate). After all, I am trying very hard to establish my petite chocolate Café in my rugged Montana town. I figured I could gather some great ideas, non?

And just like my favorite child author, Kay Thompson writes in Eloise in Paris, “Here’s the thing of it:” Paris gets the hot chocolate ceremony. The marble bar is maybe ten feet long (no longer than my cocoa bar), with several plush barstools to sit so elegantly upright. Hot chocolate, or chocolat chaud, is served in an antique silver chocolatière with a moulinet (chocolate pot). The hot chocolate is twice as thick as mine, so maybe mine isn’t too rich, after all. Perhaps La Châtelaine’s cocoa bar is not so far from this goal.

Le Café Pouchkine à Paris

Meilleur Ouvrier de France

2011-07-01T07:28:00.003-06:00

I am an experienced baker & chocolate maker, but I I always want to learn more.

I know. I know. We americans always seem to be on a quest for self-perfection. At least the rest of the world thinks so. But, I am not one of those folks in need of self-mastering everything I develop an overnight hobby for. I happily struggle with so many endeavors (gardening, decorating, photography, fashion and so forth), but really respect those who spend years humbly honing their craft, which leads me to bringing up a chef that I was fortunate to study under recently.

Gerard is no ordinary pastry chef. First of all, France recently awarded him the title of Meilleur Ouvrier de France, a highly prestigious award bestowed to only a select few craftsman. He went through grueling examinations and competitions to achieve this award. Most importantly, it took years of intensive training! He is among the lucky few to have the right to wear a blue, white, and red ribbon around their collar. With these credentials, you think Gerard might have shown a trace of snobbery. Mais non! Gerard not only taught me loads of additional kitchen skills and techniques, he taught me to trust my sense of taste, harmonize my body in the kitchen, and be passionate each ingredient.

* Gerard never pointed out this superior culinary honor to me. I wouldn’t have known it unless my French husband observed his distinct collar while picking me up from class.

Mysterious Cathar Country

2011-06-23T11:23:00.002-06:00

Bonjour!

Several days ago we desperately departed Paris for a few days to explore other areas of France with our boys. I’m afraid that Montana has spoiled us with its wide-open spaces and its big sky, because noisy/hectic city life can exhaust you.

We headed for the unspoiled Tarn region. I’m possessed with love for the breathtakingly beautiful fortified Bastide towns of Cathar country in the Southwest of France. My DK guide book, balanced atop of my knees in Grand-mère's voiture says that the “Cathars were a secretive humanist sect supported by the Counts of Toulouse in the 12th and 13th centuries... and that this was the darkest periods in French history”. After a couple of days, edging our way through narrow winding streets, and trying to grasp the enormous history, I didn’t want to leave this place. In fact, while leaving the area, we stumbled upon an abandoned Bastide perched on a hillside with amazing views. If only I were Frances Mayes! Shhhhhh. I kept a weathered tile from it, so that I can find my way back here some day.

Summer in Paris - Part I

2011-06-13T03:44:00.001-06:00

Ten days ago, we said “au revoir” to our chocolaterie & hastily packed our bags, kids and flew to Paris. A tradition we decided to initiate four years ago as a blended family, we return here to The City of Light (La Ville-Lumière) to spend some uninterrupted time together and give the kids a sense of Europe, while attempting to bond. Things have not been “a piece of gâteau” so far. My husband’s Papa is very sick and nearly died in the hôpital. My boy, Ethan, caught a virus (no doubt on the Metro) and vomited all over Grand-mère’s luxurious wool carpet! And lastly, I developed an irksome head cold (ditto the Metro).

Mon dieu!

Challenges aside, we’ve been able to roam the Gardens of Versailles, saturate our senses in the Louvre, and nibble our fair share of buttery pastries (my Grishko ballet shoes are now thread bound from grueling late nights of work out).

Attempts to improve my French seem frivolous after working so hard all year running a biz and being a mother. Fluency will come someday, I suppose. For now, I delight in the little boys’ French acquisition! This year, they order for themselves and mannerly “bonjour, merci, & pardon” all of the busy shopkeepers. In fact, they’ve warmed the hearts of numerous Parisians – putting all rumors to rest the Parisians are rude.

A few more weeks to go here… Stay curious!

*You can now view this Blog on your mobile phone:

http://chatelainechocolate.blogspot.com/?m=1

Ma Charlotte

2011-04-29T15:09:00.002-06:00

J’aime bien la Charlotte! If I were to have a little girl, I’d undoubtedly name her “Charlotte”, too. But the dessert is certainly mon favori. I discovered this dessert not in Paris, but in the countryside in France at an open-air market last summer. To my delight, among the piles of fat tomatoes, and bluish/purple eggplants, I stumbled on a camionnette (truck/van). Dreamy, rustic, and artful desserts packed the pocket-sized interior of the camionnette. I settled on the dainty, airy Strawberry Charlotte to carry to my husband family country house for dessert later avec sweet wine. I’ll never forget the creamy deliciousness and it is something I hope my customers will be thankful to see in our case, too.

Anxious Bunny

2011-04-26T11:44:00.002-06:00

Our books show that sales this Easter holiday improved by a good margin compared to last year (Oui! Oui!), although the shop did not necessarily feel busier to me. Mmmmmm…. Could that be because I am usually armed with a whisk safely in my cozy kitchen? Truly, I owe it to an organized retail & kitchen staff.
The days leading up to Easter were all so dissimilar (sales wise) to each another. I blame Mother Nature for this because her influence on shopping psychology never ceases to amaze me, either! Dumping snow = poor sales day. Sunny/ partial snow fall, but cold = great sales day.
Our kitchen staff produced innumerable (hundreds) chocolate bunnies, hens, eggs, and fish and they became quite skilled at hand painting the molds. The retail ladies cleverly packaged them in clear bags; hand tied with pastel ribbons, and stylishly aligned our shelves with them. Luckily our shop’s slate tiles, along with the towering Ponderosa Pines outside keep our shop quite cool preventing bunny melting.
My employees will confirm that apprehension creeped into my brain with the sudden fear we had overproduced and (due to the economy) customers would chose quantity over quality (think gigantic Walmart Easter baskets filled with junky chocolate and disposable toys). I fretted circles around our shop many times, scrunching my sweaty hands with anxiety. I do this when I’m on edge. This is part of being a biz owner, people. However; worry was an ultimate waste of my time. In the “eleventh-hour”, like every holiday Wlady produced around the clock to rush freshly set chocolate bunnies from kitchen to retail area to our patient customers. Thankfully we live in a community that supports and appreciates good chocolate. I feel a glowing gratitude in my heart for you and thank you for allowing our creativity to thrive!

Vive le Printemps

2011-03-30T15:53:00.001-06:00

The shop is doing well after returning from the Trade Show.

It is still so cold here in the Rockies, that hot chocolate sales are quite high (although I’d like them to be better).

We’re now gearing up for Easter and Spring. I intend on adding colorful touches of spring to our two chocolateries after such a long, gray winter. I for one am ravenous for color and for fresh tastes.

Dans la cuisine (kitchen), we’re tempering beaucoup de bittersweet, milk and white chocolate to fill bunnies, hens, and hare molds. So far, I estimate that we’ve made 125. Many more to go. Because I am forever in Alice in Wonderland imagination, I will be carrying whimsical chocolate mushrooms, too. Last year, I assembled francophone Easter baskets, filled with vintage books, chocolates, and goodies. I’d like to continue that plan.

And do let me know if there any Easter/Spring desserts or confections you’d like. I’m always up for sweet ideas.

Made in Montana Market Place

2011-03-25T14:37:00.001-06:00

Wlady and I are participating in the "Made in Montana Market Place" in Great Falls this weekend. We are committed in helping our local & state's economy and really want to extend our products to buyers outside of our shop. You know...to grow La Châtelaine, we must continually enhance our products.

The feedback from the public has been positive so far (one more day to go). We won an award: Honorable Place for best booth! And to think I worried that my booth wasn't professional enough. That'll teach me to follow my instinct. It was important for me to design a booth that sincerely reflected our personalities - not a big box store. We wanted our booth to look charming, incorporating some of my vintage cake stands and tin trays.

There is one big hypocrisy I continually battle with while trying to launch my products outside of our shop. Wholesalers still remain hesitant about shelf-life. Because we never add additives and preservatives (ARTISAN chocolates should NEVER contain them), the shelf life is one month. "But you can buy truffles at World Market with a one year shelf life", for instance. Uuugghhhhhhh!!!!! In due time, I suppose it boils down to customer awareness which will eventually reflect Wholesaler's purchases. I'm positive about this.

En Famille/My Lovely Vacation

2011-03-23T11:32:00.001-06:00

We departed for the South last week with my children to spend time with loved ones. My quirky and always vivacious family took us into their homes and made my monsieur and western kids feel at home.

My beautiful nieces, brothers, caring sister and matriarchal mother are so important to me. The older I become, I realize that family is everything.

Here is a photo of my mom’s dessert birthday party, where we baked a mousse cake, brownies and petits fours. She has a sweet tooth but she doesn’t bake much, so she appreciates our efforts. It makes me so happy to see how our baked goods put a smile on her face!

Evolving

2011-03-10T10:23:00.001-07:00

Owning a chocolaterie… many people dream of this, and I often pinch myself too (along with worry, fatigue, frustration and sacrifice.)

In addition to our handmade chocolates, we have recently added an element of pastry artistry (pâtisserie) to our shop. From the very beginning, Wlady and I have worshipped the pastry arts: rustic tarts, both glorious & simple cakes, cookies/sablés and other desserts. After all, we are passionate about ALL of the Culinary Arts!

Months of crossing my fingers and whispering a few prayers, I finally found a pastry case from a local coffee shop that kindly sold it to us for a very fair price (Leaf & Bean).

The challenge: pastries, cookies and cakes are trickier to sell than chocolates, whose shelf life is longer. And “je deteste” throwing away a once flaky pâte brisée. I suppose we’ll need to let more people know that we are capable of creating a variety of sweet treats.

One thing is for certain. We want to surprise customers with all of our smart little confections that orderly line the cases – whether dainty chocolates or buttery tartelettes – they’re our art and our culture.

La Saint Valentin

2011-02-09T11:42:00.001-07:00

photo by Merissa Lambert

"Si vous m'accompagnez, nous verrons, sentirons,

goûterons, caresserons et peut-être..."

If you will come along with me, we shall see, smell, taste, touch and perhaps...
-Henri Delbard, extract from "Diary of a Rose Lover"

Nearing February

2011-01-31T14:32:00.001-07:00

As February’s romantic Valentine’s Day approaches, I am currently fretting over scores of details around La Châtelaine. After all, it is the most significant sales day for a chocolate shop owner.
Here is our latest ad in our local newspaper. I hope it speaks to your inner-romantic!

Notre Chocolat Chaud

2010-12-27T12:25:00.008-07:00

Ahem...Ahem... I have some très exciting news to share with you! Recently Travel & Leisure magazine selected our chocolaterie as one of America’s 13th best hot chocolates.

In addition to hard work & determination & great help, I believe that Travel & Leisure’s recognition has given me… well… a little more confidence in my dreams. It’s not always easy to be an INFP personality (a.k.a. “dreamer” - Carl Jung).

But the idea of a cocoa bar started with a simple dream years ago after admiring Jean-Baptiste Charpentier’s La Tasse de Chocolat. I hope to be able to embark on & contribute to this fascinating world of chocolate for many years to come.

C'est Business, C'est Passion

2010-12-15T12:41:00.001-07:00

Years ago, my Father-in-law (a.k.a. Beau-père in Paris) offered me some straightforward business advice. Jean-Pierre said: “when confronted with competition or copycats, just remember to put your blinders on. Keep creating, work hard and remain original.”

Add to this Margaret Oliphant’s (19th Century Scottish novelist) quote: “Oh, never mind the fashion. When one has a style of one’s own, it is ALWAYS twenty times better.” (Hence: originality)

As a chocolate shop entrepreneur who daily strives toward the recipe for success, I can’t emphasize enough the importance of staying focused, remaining true to your ideals:

I believe in creating confections that appeal to grown-up palate. We want to encourage people to develop their taste palates. Avoid the temptation of over flavoring. It destroys the sense of taste, which leads to overeating.

I believe our confections should be decadent and lovely. I believe we should try to hold to “artisan” ideals. These days, the word “artisan” has become meaningless. Businessman-turned-chefs who hiss and hymn utilitarian formulas like “Revenues - Expenses = Net Income”. These ventures often lack real imagination and seem deceptive.

Lastly and mostly, I believe our confections should create an instantaneous sense of happiness. Remember how you felt as a kid when you visited a candy shop? Mais, oui!

Cocoa Unites

2010-11-24T12:46:00.001-07:00

My teenage daughter, R. Alexandria, isn’t like me one bit nowadays.

When she was a little girl, we both devoured books like Beatrix Potter, Angelina, Eloise, or The Secret Garden during our ritual afternoon teatime. Our commonality seemed a given. People would often remark: “The apple didn’t fall far from that tree”.

Now, she’s a fearless slalom racer unlike me who death grips ski lifts. I’m prissy and she’s granola girl. She’s a natural academic, whereas I spilled tears for every “A”. The girl can navigate the Paris Metro with poise, but my adult self still has a fear of getting lost. She’s tough and I’m a pushover. We couldn’t be more unalike.

Yet, whilst in France last summer, we had the opportunity to spend an afternoon at the elegant Ladurée, my favorite tea/hot chocolate/pastry salon. We drank thick hot chocolate served with billowy whipped cream and ordered pastries piled high with colorful pastry cream. We both admired this beauty, which is intended to stimulate and delight all the senses. As her eyes widened with each sip, I knew that she and I are still alike in many ways.

*The idea of afternoon hot chocolate ceremony at Ladurée is what inspired the debut of our “Cocoa Café” in our little chocolaterie here in Bozeman. It is catching on slowly, but I believe that local chocolate lovers will realize this soignée custom is good for the soul.

My Office, Myself

2010-08-25T22:19:00.001-06:00

Here’s a petite peek into my office. My ever-growing inspiration wall is my favorite part because it’s thought provoking and reminiscent of places & people that I love. We develop packaging, copy, website, and recipes here. If I ignore the McDonalds across the street, there is a view of the vast Bridger Mountain range, whose colors change throughout the season.

Yet, what I’d really like is for my office space to be warm and cozy, and more professional. I sometimes visit with clients while apologizing for the state of the rickety chairs they’re sitting on. I also share the space with bubble wrap, further boxes, employee coats, and children… And since I prefer to spend more time in the kitchen, I can’t seem to justify laboring over this project.

I suppose I’ll start with a desk and a room divider. I will wait for the right one to come along on my Saturday morning tag sale sprees.

French Living

2010-07-26T23:42:00.000-06:00

We’re back from France now & I am counting my blessings for delicious time spent with my family. Although it is heartbreaking to leave (as always), I am beginning to learn that I can clutch some of the graciousness and beauty of France in my heart and bring it back to my home - maybe not the olive-speckled Provence I so adore, or the dainty patisseries of Paris I hang around in – but the true “essence” of France.

But honestly… I have failed to embrace this optimistic “essence” of French living since returning to the States. I jumped back into work like a determined athlete (skydiver really), on Martha Stewart obsessive-drive. A co-worker, after observing a confectioners’ sugar tornado near my mixer, nicknamed me “Hurricane Grochowski.” Yet I keep chopping chocolate madly. My husband (and biz partner) isn’t much better. He charges through the chocolaterie commanding orders, while panicking over the teensiest of details. I remind him of the famous English slogan, “Keep Calm and Carry On,” to his annoyance (he is French after all).

Yikes… resolving to live better isn’t easy when you’re trying to be successful. Tomorrow, I will reflect more about my recent vacation with un petit glass of Côtes de Provence. I’ll try and remember how the magic of France changed me this summer, unveiling that stash of graciousness and beauty deep down.

La fête des Mères

2010-05-10T10:34:00.001-06:00

My lovely Mother’s Day began Saturday evening, dining out with my three children. And, although I enjoyed each child’s attentive gestures, my daughter’s letter is what choked me up. She reminded me that while times can be difficult (she is a headstrong teen), she loves me because I “keep loving her, anyway”. Je t’aime, my R. Alexandria.

Cupcakes

2010-04-30T12:26:00.004-06:00

photo by Merissa Lambert

Cupcakes…Yes, cupcakes. I thought of myself as more of a gâteau girl, but because of the nature of my small shop, cupcakes seem a perfect fit for special occasions. Customers are more likely to purchase a delicate, petite piece of (cup)cake than an entire cake, non? I use the same practices as I use for our chocolaterie – less sweet & reflective of the seasons. No… La Châtelaine has not become a cupcakerie… we are and always will be a chocolaterie… but the pastry chef in me has gotta bake!

J’aime Le Farmer’s Market (Le marché)

2010-04-13T11:38:00.005-06:00

Fourteen years ago, I decided to open and operate a small stall at my local farmer’s market and sell fresh pies and tarts. To the chagrin of most friends and family, the idea of becoming a market stall owner was not easily understood. My mother’s blue-blooded response was pity and worry and “why for god’s sakes did you get a college degree?”. I didn’t have much confidence then & I was terribly busy with a young baby girl. But ohhhh my… I loved rolling out pâte brisée & pâte sablée dough and filling it with the freshest huckleberries & raspberries, or whatever I could get my hands on. I gained a lot of experience (hundreds of dough rolled out) and knowledge from the local, but critical pie ladies (“fill your crust a bit more”, “crimp your edges finer…” Mon Dieu, I love those ladies to this day!)

Today, I still love the thrill of the market – the idea of a hard-won find in today’s shopping is exhilarating. Whether or not my goods sell out at the end of the day, the market renews the love for baking that I sometimes lose as a harried business owner.

Bonjour Spring

2010-03-18T15:38:00.003-06:00

Photo by Merissa Lambert

Awards at Chocolate on the Beach Festival

2010-03-04T14:44:00.003-07:00

After sitting in my crammed Volvo brimming with chocolate couverture, shells, chocolate sauce, and chocolate truffles for nearly twenty-five hours, while navigating (twice) three sinewy mountain passes, we’re happy to be home. Wlady and I traveled quite far… to Pacific Beach, Washington, in fact… to participate in the community’s 3rd annual “Chocolate on the Beach Festival”. I wasn’t quite sure of what to expect from the event, as there seems to be a great deal of competitiveness and snobbism associated with chocolate these days.

We found the exact opposite at Pacific Beach – unpretentious people, vitality for chocolate & desserts, and an abundance of appreciative eaters.

According to the Chocolate on the Beach website, the goal is to “bring families and friends together in the kitchen and out to the beach to make memories and a little bit of our own history.” Isn’t that a magnificent idea? Or yet, amazing people who coordinate festivals like this organized around food.

And guess what? We won an award! We took 1st place in the Professional Sweets Division for our truffle, Désire. We also won an award for our Ohh-La-La Brownies! Not that we are competitive, y’know, but it does feel good and you can bet that this motivates me when I am standing in my kitchen, stirring a pot of bittersweet chocolate.

Croquembouche

2010-02-23T15:35:00.012-07:00

Although la Saint Valentin Day has passed, romance (and romantic notions about food) still lingers in the air. Reminiscing just the other day, I thought about my dreamy wedding day nearly three years ago & how lovely the wedding cake was. Wlady and I chose a croquembouche, a typical French wedding cake, for our special day. The height and the delicacy of this pâte à choux pastry filled with crème pâtissière and draped with spun sugar mesmerized and wooed all of us, especially our enfants. And this is what food should do, n’est-ce pas?

La Saint Valentin 2010

2010-02-14T18:57:00.013-07:00

"Le Cœur a ses raisons que la raison ne connait pas"

"The heart has its reasons, that reason will never know" -
Blaise Pascal

A Seductive One

2010-02-07T18:45:00.005-07:00

La Rose: Organic Pink Rose, hibiscus flowers, orange peel steeped in white chocolate

Seduction is the muse behind my newest Valentine chocolate, La Rose. For me, our complex sense smell plays such an enormous part in the power of seduction! And what is more seducing and romantic than the delicious smelling flowers of Rosa gallica officinalis? I’ve read that impératrice Josephine consoled herself with old world roses at Château de Malmaison after sadly departing empereur Napoléon. For un poète, la rose is symbolic and represents love, more specifically “love’s passion and beauty and perishability”. Haven’t you read Christopher Marlowe’s love poem, "The Passionate Shepherd To His Love”?

“Come live with me, and be my love

…And I will make thee beds of roses…

And a thousand fragrant posies;

A cap of flowers, and a kirtle…

Behind all of this fragrant madness is a mild fixation of mine. After a recent (and long-awaited) trip to Grasse, France, I am besotted by “les nez” (perfumers, modern & Medieval) & lately I’ve begun a little experimenting with the art of making scents. The more I sense scents and their mysterious power, the more I seem to want use flowery notes in our chocolates.

Le chocolat, La Rose, is a second attempt to create a floral ganache that is balanced, yet intricate. Wlady & I used organic rose, orange flower water, and hibiscus flower to stain the white ganache and hibiscus powder to adorn the finished chocolate. This deep, reddish hibiscus powder might lightly stain your fingertips and lips and might also prickle your tongue a bit with lemony-tart flavor, but what power would there lie if a desire to guarantee the object of affection did not seduce?

Janvier's Passing

2010-01-29T13:39:00.005-07:00

The song, "Cold Song" might be morbid to some, but not for me. And it is befitting for the last weekend in January, because it conjures up strong feelings for me this cold, dark month. While I am happy for the return of warmer weather, I am also ambivalent or sad to see the passing of l'hiver.

Cold Song

What Power art thou,
 Who from below,
 Hast made me rise, 
Unwillingly and slow,
 From beds of everlasting snow!

  See'st thou not how stiff,
 And wondrous old, 
Far unfit to bear the bitter cold.

  I can scarcely move, 
Or draw my breath,
 I can scarcely move,
 Or draw my breath.  

Let me, let me, 
Let me, let me,
 Freeze again... 
Let me, let me, 
Freeze again to death!

Au revoir Noël! Bonjour L’hiver!

2010-01-04T14:57:00.003-07:00

Running our two “dainty” chocolateries pendant Noël has challenged us since my last post, more than two weeks ago. I rank it up there with a grueling, month-long marathon, although I am exceedingly grateful for the business. Simple daily shop tasks are not what strained us, really. The energy and piling demands of La Châtelaine becomes erratic, reminding me of the exhausting “Can-Can” musical.

Thank goodness for loyal employees, whose workload increased threefold. They didn’t complain much – not to my face at least – about trimming 1,000 yards of ribbon, piping pounds and pounds of truffles, repainting chocolate moulds, stuffing thousands of paper candy cups with chocolates, or the implicit pressure to work late, not unlike Santa’s elves.

We crowded our store shelves with handmade chocolates such as crème fraiche, local mint, organic peanut butter, fleur de sel caramels, toffee, morello cherries and more. We stocked our retail area with burlap-wrapped French sea salts from the Camargue & chocolate fondues, house-made chocolate barks and marshmallows dipped in chocolate. Bags of mendiant discs hand-tied with candy cane colored ribbon sold as quickly as we could package them. I am happy to report that hot chocolate sales are the highest they’ve ever been (finalement!). Could it be the homemade marshmallows? Or the addition of our Cocoa Bar, I wonder?

The holiday “Can-Can” dance has ended, our cozy chocolate shop has resumed to a quieter pace.

A present we’re in the depth of a cold, snowy hiver, and Montana’s landscape has magically and hauntingly transformed. It is the season to dream and imagine. This is an important time for rêveurs. During the chill – while the world is quiet – I find inspiration more easily. Do you? Please do stop by the shop, as there is a new truffle to be found in the case inspired by desire.

Merci pour votre visite. Au revoir Noël! Bonjour L’hiver!

Le Cocoa Bar

2009-12-14T08:56:00.002-07:00

On this grayish, freezing Dimanche, St. Lucia Day, we celebrated the Grand Opening of our Cocoa Bar. We served almond Financiers, Madeleines, Crêpes, to accompany our deep, dark drinking chocolate. While customers filed along the chocolate-filled display case, gazing at their choices with a somewhat guilty pleasure, they remarked “ooooohhhh” and “[this tastes] like a melted chocolate bar”, or “how many calories?” (a question we abhor, you realize). At one point, our chocolate lovers had comfortably occupied all of the barstools (the ones I thought would never arrive) and at that moment, I knew deep down that La Châtelaine’s Cocoa Bar would be un succès. Saint Lucia, known as the Queen of Light, unquestionably lit up our cozy chocolaterie.

Buvez votre Chocolat Chaud

2009-11-29T21:52:00.005-07:00

Even though I’m in my trentaine, I still feel the enchantment of Noël. Not every year, but certainly this year, with all its ups & downs. Last week, cuddled on the couch with my son, I drank imaginary hot chocolate “as thick and rich as melted chocolate bars” watching the film The Polar Express, based on Chris Van Allsburg's book.

You are cordially invited to our
Cocoa Bar Grand Opening
Dec 13th
St. Lucia Day
1:00 – 3:00 p.m.

Le Cocoa Bar

2009-11-25T21:16:00.003-07:00

The Making of a Hot Chocolate Bar

Some time ago, Wlady and I realized that we needed to provide a cozy spot inside of our chocolaterie for people to sit & linger over our decadent, steaming Hot Chocolate. Making this real bittersweet, dark hot chocolate is a labor of our love, but… pouring it into a to-go paper cup? Pourquoi?

We would rather serve this unabashedly rich chocolat chaud in a colorful bowl, with fresh whipping cream and homemade marshmallows and intice you to nibble on our Madeleines, Sablés, and Financiers (little French cookies you’ll soon become addicted to) and chocolates. And we want your company (not virtual company) here in our store.

Wlady and friend, Chuck, built this Cocoa bar with concrete and bare hands. They took an open space and filled it with imaginative concrete work. I’m working on warming up the concrete bar with comfy barstools, and lots of fun colors, but we need you to visit us to really make it worthwhile!

You are cordially invited to our

Cocoa Bar Grand Opening

Dec 13th

St. Lucia Day

1:00 – 3:00 p.m.

Big Things Come in Small Packages

2009-11-09T13:26:00.007-07:00

In an oversized culture, where bigger food portions sometimes mean better, it is nice to remember the adage big things come in small packages.

I’m often tempted to create larger bonbons for the shop, but I can’t do it. Mais non! non! non! Mon mari reminds me that it is just fine indulge in something really good, but make it the BEST quality when you do!

Marché d'hiver

2009-11-03T11:13:00.004-07:00

Last weekend’s Winter Market was not entirely successful. More than half the booths were empty and our usual customers must have been too busy putting final touches on Halloween costumes than to visit a marché (not that I blame anyone). I departed the market with most of my dark chocolate brownies and decadent Quatre Quarts Gâteaux, sulking. Oh well… I admit I’m a bit of a scaredy cat during Halloween, so my vibes probably rubbed off.

Luckily, I am keen on the upcoming saison de Noël. And we do have some interesting surprises in store for our customers, such as an in house “Cocoa-Bar”. So, stay curious….

A chocolate suited for a Queen

2009-10-22T13:44:00.007-06:00

photo by Merissa Lambert

Peut-être Marie Antoinette would have fancied my sparkling pink champagne truffles. In fact, it was this pleasure-loving Reine Française who inspired me to create a feminine chocolate!

After absorbing Antonia Fraser’s novel, Marie-Antoinette: The Journey, and obsessing over Sofia Coppola’s (same title) film, I busied myself in the cuisine with the finest 70% chocolate, Champagne Rosé, and dramatic pink sanding sugar. voilà!

à table!

2009-10-13T13:16:00.004-06:00

At precisely 7 p.m. each evening, my Belle-mère’s stern warning call, “à table” resonates through her Paris apartment. “A table” in French means “To the table! Right Away”! (I’ve only been late to her dinner table once after falling asleep in the bathtub and I don’t recommend it for those wanting to make an impression on a proper French woman.)

Not too long ago, my Alliance Française French classmates and I decided to form a monthly potluck dinner group – a time outside of class devoted to French food and French conversation. It is no surprise that we settled on “à table” for our group’s name! It fits, right???

A recent wintry soirée d'octobre marked our first meeting, and we dined à côté d'un crackling fireplace, sipping vin rouge de Provence. Members dutifully brought quiche, tapenade, camembert, salade, baguette, pots de crème & baba au rhum. We kept our conversation – French conversation that is – on track, too (in case you’re wondering). Oui, Oui, it is easy to resort to the familial native language, but… we à table members persisted. Most notably, everyone aided one another instead of interjecting austere grammatical pointers. It worked ‘cause we’re all excited for our next get-together. Maintenant, à table!

Marshmallow ou Guimauve

2009-10-06T10:08:00.004-06:00

J’adoooore whipping fluffy marshmallows – a dessert with “Je ne sais quoi”.

Homemade marshmallows, or guimauves, are as white as the snow that billows outside of my window and they form stiff, glossy clouds similar to French Meringue. There is something so greatly satisfying and scrumptious about the process of making this sticky confection. And yet, marshmallows require only basic equipment (hand held beaters) to make, for those of you that want to make them in your own kitchen.

While, I’ve been dreaming of upgrading our kitchen with a range plus sophistiqué and a proper batterie de cuisine, I must remind myself that a bigger mixer or fancy oven will not replace la simple joie of creating utterly delicious sweets.

Le Marché (Farmer's Market)

2009-09-24T13:09:00.015-06:00

The Farmer’s Market drew to a close on Tuesday and resulted in one of our best sales day of the season. I realized how much enjoyment and thrill I get out of the market – in fact this is where my culinary venture began. Twelve years ago, I sold pies and tarts at this market baked in my very hot, small kitchen (and I was pregnant, too!) The passion is what drives us market purveyors more than money. The weather was cool (perfect for fresh chocolates) and many people showed up bustling through the stall aisles because they knew it would be a frigid winter to endure before the next market season. The brownies, caramel apples, and hot chocolate sold out more than an hour before nights’ end leaving us with a few left-over chocolates, which we passed on to a guy who runs a nearby stall.

I am disappointed that I didn’t have enough time to journal about each market day and will make a point to do that next year.

Wlady and I will miss our regular customers and their children and dogs. We do hope you visit our store if just to say “hi”.

Photographer: Merissa Lambert

Ethan

2009-09-04T13:10:00.005-06:00

My little boy, Ethan (a.k.a. Étienne at French camp), sometimes lends me a hand at my small chocolate shop. Although a dreamer at home, he transforms into a bossy, hardworking businessman at La Châtelaine Chocolat Co. Donned in an apron and fitted with too-large serving gloves, he is capable of rolling truffes, spewing whipping cream on top of hot chocolate, and designing store signs (see above). Ethan is also the youngest Francophile that I know. He learned to speak a little French in Paris last summer and truly seemed to “fit in”, which isn’t easy for dreamers.

Drawing by Ethan

Julia

2009-08-26T13:39:00.006-06:00

Oh Là Là Julia! Julia Child’s spirit dwells in some of us who dare to enrich our culinary skills with the precision, beauty and the art of France. Just like Julia, my senses flourished with the liveliness as spring after I set foot in France. The colorful macaroons, tiny chocolates, madeleines, Bordeaux wine, foie gras, and the elegant language all inked my life with such pleasure. And yes, like Julia, I found my (culinary) self there, too.

So naturally… j’adore Nora Ephron’s new film Julie & Julia, which relates Julia Child’s edible period in France; an experience that spawned the idea for her cookbook, Mastering the Art of French Cooking, to blogger Julie Powell’s attempts to “master” the cookbook’s recipes in 365 days. After watching this film, I wanted to put my apron on and bake away the rest of the day.

To those kindred spirits out there who’d much rather clarify butter than shop for Dior, or sweat onions than decorate houses, “Santé!” Now, get out there and see the movie!

The Bite of Bozeman

2009-08-08T17:42:00.002-06:00

Tchin tchin! We sold out of everything at the Bite of Bozeman, an annual event that draws hundreds of people downtown to sample “bites” from many of the valley’s chefs, caterers, and restaurants.

If not, what were we supposed to do with all those brownies and chocolate bananas?? Abrupt (and somewhat hazardous) wind gusts nearly blew our tent away, but the show went on! Although initially annoyed, I finally succumbed to Mother Nature because I couldn’t do a darn thing about it except grasp to the tent and hold down with all of my weight.

To prepare, we baked approximately 100 fudgy brownies, some with pecans, some without, hand-dipped five bunches of organic bananas in a 75% dark chocolate, and also blended several gallons of chocolate sauce for our signature frozen chocolate drink, the “frozen chocolate”.

This was our third time to participate in the Bite of Bozeman and we are now ready for our city’s Sweet Pea Festival to begin! We ♥ Bozeman!

Seattle Chocolate Salon

2009-07-24T12:58:00.002-06:00

Last week, we participated in the International Seattle Chocolate Salon. Our first Salon debut, we featured sumptuous delicacies with some of the best chocolatiers of the Pacific Northwest. Yippee, We won awards for the following categories: Most Artistic Design, Best Milk Chocolate, Most Luxurious Chocolate Experience and Best Traditional Chocolate.

I will admit that competitions frighten the heck out of me. I am usually overcome with nausea, sometimes stutter, and always feel awkward. But I endured and I learned a lot. We cannot wait until next year!

Here’s a list of my mental notes for next year:

· Arrive prepared with samples;

· Develop an idea how to display;

· Tell Wlady not to stick his arm in the chocolate fountain;

· Bring our most creative chocolates (the judges are very young);

· Get more sleep beforehand;

· Eat Breakfast;

· Bring a typed price list; and

· Not wear white pants.

Moi, flâneur

2009-07-03T09:25:00.009-06:00

I was born to flâner. Whether on foot or bike, I prefer to stroll, unlike the anxious traveler who obligatorily shoots hundreds of photos, spends way too much on trinkets, or darts from here to there at a break-neck speed. Pas moi.

One particular rue to flâner the next time you are in Paris is near the boulevard Haussmann in the quartier de l’ Opéra. I discovered Rue des Martyrs quite by chance; I soooo craved an English scone! (I cannot eat yummy british food with a frenchman around) Within a few footsteps from the coude-à-coude crowds along Haussmann is a pocket of tranquility, a street where one can dawdle. There is une fontaine, une boulangerie, une poissonnerie, une boucherie, un fleuriste, and an English Bakery!

Mon Beau-Père once told me that Paris is full of surprises like this and it could take a lifetime to discover them and once you do, start over.

Le Petit Nicolas

2009-07-03T06:25:00.009-06:00

Paris is quite mad about les livres Le Petit Nicolas and so am I. Written by René Goscinny and illustrated by jean-jacques sempé. The series of books written for jeunesse, remains utterly popular even though published in the late 40s. I usually find these books in libraries, supermarchés, and bookstalls along the Seine river.

Each year I add a new one to my collection, they are perfect for those wanting to read en français without needing un dictionnaire! And we all still need to laugh as we did as kids, non?

En France...

2009-06-09T14:45:00.013-06:00

Alas, we (and our boys) are in France! It took mon mari no time to pick up again where he left off as a Parisien, either. Today, he instinctively tucked freshly purchased crusty baguettes (not bagged here in Paris) under his arm and tore off the tip to savor for the long walk home. If you’ve spent any time in France, this endearing quality is one your heart will skip a beat for.

Our little men are assimilating in the City of Light, too. They are gesturing charades, playing cards and skate boarding with French kids. They gladly eat pink macaroons or Madeleines instead of chocolate-chip cookies, trade Orangina for Coke, cram into the crowded Metro instead of automobiles, or boldly counter “merci”, not “thank you”.

Me? … Sipping a bowl of café au lait each morning, watching les (damp) Parisiennes walk undaunted under their umbrellas along the Champs Elysées, relaxing at the country house outside of Paris, fingering Rhodia notebooks in the many papeteries, reading livres en français on the Rive Gauche, or simply standing in a long line for fresh baguettes… I adore France. It is not really what I’ve accomplished or what I’ve seen here – rather a “state of mind” where I’d like to linger for a while.

Marshmallows = Summer

2009-05-25T22:19:00.004-06:00

Voilà! My first attempt at marshmallow-making

When I eat marshmallows, I think of backpacking trips deep inside of Montana’s breathtaking forests. By night, I am usually huddled near a warm campfire, my fingers sticky with burnt marshmallows. Here’s to l'été (ma saison favorite)!

10 Days & Counting

2009-05-19T21:26:00.006-06:00

In ten days, we’re off again to Paris to visit Maman and experience a little joie de vivre!
Follow us as we nibble our way around France.

Les Fleurs

2009-05-03T15:34:00.004-06:00

Our newest chocolates: Montana Chokecherry

April (Snow) showers brought May flowers

La Journée de la Terre

2009-04-24T09:16:00.005-06:00

I rode my vélo to work yesterday, but not because it was Earth Day or it was “commute by bike” day. Truth is… I found out we’re due for another snow storm in the Rocky Mountains this weekend and I wanted to enjoy my new Dutch bike on a gorgeous spring day!

Yet, conservation is always on my conscience as a small shop owner and Earth Day was indeed a reminder for me to keep thinking about ways I can “sauver la terre” (save the earth).

Although La Châtelaine is not quite ready to invest in solar panels or to construct a new “green building” I try to make a difference each day. And little things are contributing, such as recycling all cardboard and bottles, encouraging customers to reuse our boxes, refusing to use plastic bags, or declining a consumerism lifestyle. Also, our employees frequently inspire me as they habitually ride bikes to work, scorn unnecessary packaging, or bring me old furniture headed for the landfill (my office is by and large bois “recyclé”).

2009-04-01T20:39:00.005-06:00

Today is the first day of April! Although surrounded by snow and mountains, my heart rocks with the languid rhythm of the sea. Et Vous?

Jour de Neige

2009-03-30T21:25:00.002-06:00

Go figure…

Snow days do not amount to stellar sales for my little shop.

I am fairly certain about my observation the past two winters. An approaching blizzard tends to scurry shoppers either back to work or home (dreading their snow shovels perhaps). Luckily cold temperature is irrelevant; otherwise I’d be in a dilemma.

The newspaper reads snow for the remainder of the week. Maybe I should hit the local ski hill like all the other Bozemanites, non?

Joyeuses Pâques

2009-03-25T19:35:00.006-06:00

Here are some of our handmade Easter chocolates.

It is magical to see the shiny chocolates detach from the moulds!

It is our third Easter at La Châtelaine Chocolat Co.!

So far, we’ve made 150 small chocolate bunnies, 60 fat bunnies, 30 chocolate eggs, 25 large hens, and 12 small hens, mostly in 70% dark chocolate and 40% milk chocolate. We’ve got a few weeks to go and many more to make. Our wish is that people appreciate our little animals versus those mass-produced Easter chocolates that have lined department store shelves since February 15th. As in France, we take great pride in our handmade Easter chocolates. We feel that they are works of art and we’re happy when you come to the store to take a look! We are displaying them right now, so come sneak a quick glance before they disappear from the shelves.

“Etre bien dans sa peau” (to feel good in your skin)

2009-03-22T19:12:00.010-06:00

This weekend, I hope most of you were able to leave business behind and get outside (of your head, your office, or your house…) and enjoy life. It is très difficile to do this when you own a business, but très nécessaire if you want your life to be balanced and “feel good in your skin.”

Ride bikes en famille

A leisurely bike ride après a long Montana winter… Each pedal stroke freed my fretting, burdens, and worries, one by one.

My husband and I baked a rustic galette

A very simple pleasure and certainly

not perfect, but take the time to try it

and it will feed your soul.

While the rhythm to la fin de semaine or the weekend isn’t always easy to set to a leisurely pace, I think we owe it to ourselves to try!

Merci Pour Notre Valentin

2009-02-23T20:19:00.007-07:00

(Un Cadeau de mon Mari)

Thank you all from the bottom of my heart for such a successful Valentine’s Day. It is nice to know that our chocolates were involved in so many gestures of love and romantic settings.

We sold most of the heart shaped boxes! C’est Bon!
I am thrilled because I thought I might have overestimated sales and would need to find storage until next year. Sigh! We didn’t sell as many of our large ganache-filled hearts, however - maybe because I didn’t have enough time to package them properly in bags with ribbon, nor did I have adequate signage. Although we treated many, many samples of hot chocolate (chocolat chaud), we didn’t sell a lot of it. Is it too rich for American tastes? Or is a chocolaterie not a hot chocolate destination. We need to sell more cups in order to see a return on the investment of our two hot chocolate dispensers.

In addition to chocolates, an entrepreneurial employee sold her Paris-flea-market-inspired floral arrangements in La Châtelaine. She collects vintage containers (and she does have an eye because she’s inspired me to begin collecting) and fills them with artistically arranged flowers. Attached are hand-written descriptions on antique looking travel tags. I drooled over the arrangement in milk glass and hoped my husband would buy it, but unfortunately someone snagged it too fast!

Valentines confirmed my belief that chocolate, indeed, is très necessary, even if times are lean. More than ever, we need to nibble well-made, luxuriously rich chocolates – not cheapish imitations.

La Romance

2009-02-12T11:31:00.006-07:00

We’re getting into the romantic theme this year at La Châtelaine Chocolat! Like stage designers for a play, we assembled a display/scene of two loved ones sharing a romantic meal while on vacation (hence the suitcase). We all contributed with our treasures from home. Emily brought her Grandma’s vintage Depression Glass, Tacoma… a vase and sterling silverware, Kathy… a tablecloth and flowers, Allison… the suitcase, Theresa… a Champagne bucket. I brought the empty Veuve Cliquot Champagne bottle. Many customers have commented and get the scene, while others (such as my husband) don’t. Oh well.

To be totally honest, the economic crisis scares me a little. Customer foot traffic dawdled a bit in January. I began wondering if people might think of chocolates as a “luxury” – something to be scaled back on during lean times. Advice in the newspaper says to cut your daily espresso. Moi? I disagree. It’s the diminutive, beautiful luxuries that make me happy (books, cappuccinos, downloaded music...) I try to live without excess and remember to appreciate the ordinary, yet lovely (& yummy) things. These things aren’t luxury, and destined only for the high-brow elite!

But… it is now February and the boxes are flying off the shelves this Valentines season! Yesss.

A rare customer haggles with the price, but mostly people are quite happy with our selection. The wild morello cherry cordials are a big hit as well as the Nipples of Venus (although no one feels comfortable saying “nipples” – they point & say: “I’ll have that one”). This year, I rolled the chocolate truffles in three types of cocoa which makes an artistic presentation. I notice they’re selling faster, too.

Je suis fatigué. I feel more tired this Valentines than last year. It is not solely because we’ve made and enrobed more than a thousand chocolates since Monday, either. Growing a business means more helpers. Then follows more questions to answer, more problems to solve, and more complaints. “Why is this recipe so confusing to follow?” or “for God sakes, why isn’t the chocolate tempered?”

Somehow, I miss the good ol’ days of being in the kitchen, solo, thinking only of chocolate techniques, not staples or marketing. If anyone knows the answer to growing a business without the horrid headache, please tell me.

I wish every business out there good luck (or Merde en francais) during these hard times. Hang in there!

Valentine's Preparations

2009-02-06T09:53:00.009-07:00

We’ve doubled our production at La Châtelaine this week in preparation for our romantics! When you consider that we’re crafting a line of approximately 45 chocolates now, that is a lot of ganache to make, squares and shells to enrobe, truffles to roll, cherries to dip, and moulds to prepare. I’m not even going to mention the Parisien Mendiants and chocolate Tablettes we’re behind on. I am trying to learn from a few mistakes last year – my first real “Valentines Day” experience in this chocolate industry. A chef had sternly warned me to “be prepared” because there would be a line of customers filed to the door and beyond, but I didn’t believe her until I witnessed it with my own eyes. The chocolates disappeared from the case at such at such an alarming pace, we thought we would sit down and bawl. And matters turned worse when we ran out of Valentine Heart-Boxes two days before the Day! Even though we pre-assembled boxes the night before, customers chose to patiently stand in line for twenty to thirty minutes. These were men and women who wanted to hand select their jewel-like chocolates, y’know. (*I’ll serve Venezuelan Hot Cocoa to our customers while they wait.)
So this year, I heeded that caution. I ordered roughly 600 Valentine Heart-Shaped boxes, along with candy pads, candy cups, extra chocolate, extra help, sticky notes, extra, extra, and extra. I even custom ordered “Je t’aime” ribbon, so very chic! Now, let’s just pray the disheveled economy doesn’t damper romance.

La Chandeleur

2009-02-02T08:31:00.005-07:00

Last night we celebrated the fête de la Chandeleur at La Châtelaine Chocolat Co. Our small chocolate shop, candlelit and brimming with ambiance, was filled with the valley’s local chapter of Alliance française & francophiles alike. What is Chandeleur? To be quite honest, I (the all-american girl) had to inquire with my Frenchman husband. He didn’t give me much of an answer, other than “it was the fête where Maman et Papa fell in love”. So I had to inquire with our friend Brigitte, the director of the Alliance française de Bozeman. She says that Chandeleur, or Crêpe day, takes place 40 days after Christmas and has religious and pagan origins and that Chandeleur “comes from the latin Festa Candelarum or candle feast link to a custom consisting of lighting candles at midnight.” Mostly now in France it is a day in the dark of winter that is celebrated by eating crêpes (and the French can certainly eat beaucoup de crêpes) by candlelight. To prepare for the fête, my husband, Brigitte, and Bruno (the talented French chef that helps us enrobe chocolates during the crunch times) flipped crêpes in Brigitte’s kitchen (I supported them by standing around sipping Lillet). I think they made approximately 100, all while arguing en français about whether the recipe needed sugar or not or the skillet was hot enough. The next afternoon, I prepared the hot chocolate. In my shop, I insist on making hot chocolate from scratch with real ingredients like 72% Venezuelan chocolate, cocoa powder, vanilla beans, and organic milk (no powders or mixes). It takes a lot of time and cannot be made in too large of batches. I wasn’t sure how many gallons we’d need – we ended up only needing 1.5 gallons. Later at the fête, my daughter R. Alexandria frothed the hot chocolate to an airy viscosity (this really improves hot cocoa) and served it to our guests. As if the crêpes, hot chocolate & chocolates weren’t enough, Bruno showed up with a gâteau de crêpes filled with almond pastry cream! What a gourmandise! He spent hours making this and I think the $2 per slice was inadequate. Maybe a piece of cake from a grocery store made with lard and cake mix, but not a handcrafted pastry or dessert made with real ingredients. We vacillated whether we should serve chocolate samples from the case since we planned on donating a portion of the proceeds from sales to the AF. Would too many goûter thwart sales? Nahhh. Spread good cheer, right? I think I was right, judging by the boxes we sold. That said, we genuinely enjoyed this event and hope to assist the Alliance française more in the future. Contact Brigitte Morris (brigitte@montana.edu) if you’re interested in what the AF de Bozeman has to offer.

Le Jour de la Saint Valentin

2009-01-29T14:29:00.005-07:00

Artist: Kristen Penn

I’m a little sad due to the passing of Noël. Discombobulating and cold as it was, I found the “warmth” of the season irresistible. We’re grateful for our customer’s kindness and loyalty - Merci for your business…we wouldn’t be here without you!

Now it’s almost February and although still wintry (temperatures plummeting to -25 F), our hearts are warming with romantic notions with the approach of Valentine's Day, or Le Jour de la Saint Valentin. Always my favorite since a little girl, Valentine's Day evokes love, passion, sticky hand-made cards with poems, the color red, chocolates (of course), champagne, flowers…

For this years’ Valentine inspiration, I am stirred by les romantiques 60’s french films, Un Homme et une Femme & À bout de souffle, the Brazilian music of Ivan Guimarães Lins, the floral scent of Calèche parfum, and mostly the hand-written poetry from my husband.

Our Valentines “Bisous Box” is now ready for you and it’s filled with new flavors, such as Brazilian Tangerine, Pink Grapefruit, Wild Morello Cherry Cordials, dipped morello cherries with stem, and Nipples of Venus. We’ve also inserted a French poem inside and hand-tied the boxes with satin “je t’aime” ribbon. I’m thrilled and I want you to know that I put my heart into this beautiful box, too. So remember, chocolates are the perfect gift for your amour on Valentine's Day.

Le Marché en Plein Air

2008-12-09T11:12:00.002-07:00

With pleasure, I would like to announce the opening of La Petite Châtelaine Chocolat Co, our premier auxiliary store located in the stately Baxter Hotel, downtown Bozeman. We believe that our sophisticated chocolates will be a great match for the stylish Baxter Hotel, with its high ceilings and architectural opulence.

Our inspiration for “Petite”? The outdoor markets in France. During summer (été) visits to Maman et Papa, we tag along with Maman on early morning trips to the market. I can hear her saying “dépêche toi Shannon! Oh mon dieu!” because I struggle to wake early in France…or anywhere for that matter. And I usually make her late for her market visit. However, once there, we do spot the very best seasonal produce, whether Mirabelles from Lorraine or oysters from Normandy. Years ago, en hiver (winter) I picked up a basket of luscious fraises (strawberries) at the market and I thought my Belle-Mère would slap my hand! “Mon Dieu, Shannon! Out of season – jamais!” I notice other things too about the market – locals seem to meet for café or to have an apéritif- a whirl of activity and foreign language!

So recently, I began thinking how my shop could expand but only in a small-scale, like a market vendor would. And “ Petit” is the beginning.

Please do stop by and say hello or Bonjour.

Salon du Chocolat de Paris

2008-11-13T15:15:00.009-07:00

Several days ago, Wlady and I attended the 14th annual Salon du Chocolat de Paris. After a weary (and drizzly) arrival and a few “gros bisous” on cheeks, we parted from chez Maman’s, and took the Metro to Porte de Versailles, where the enchantment of chocolate began.

This chocolate trade-show featured French, Swiss, Belgian, Mexican and Japanese chocolate makers while emphasizing the culture and customs of the equatorial regions where the cocoa is grown.

Although initially overwhelmed, it took Wlady and I no time to begin begging for a goûter (a snack/sample) at the countless chocolate booths dotted throughout the building. My French, often rusty, had indeed improved with (the dangling carrot) required vocabulary of chocolate.

Enfin, my favorite chocolate was the Tonka-flavored, vogue-like in Paris now. Its unusual floral, vanilla, tobacco scent tasted perfect with dark chocolate. It is a shame Tonka is not FDA approved for use in the U.S., otherwise I would use it at La Châtelaine.

Le Salon de Chocolate characterized everything I love about France and its culture: artistry, meticulousness, and passion!

While adding a horde of new flavors to La Châtelaine’s chocolate collection, perfecting the chocolates I currently make is a goal. Now I’m off to my kitchen!

An Ode to Eurochocolat

2008-10-20T19:53:00.002-06:00

It was not too many autumn’s ago that I leapt on board an Air Alitalia flight bound for the Eurochocolat Festival in Perugia, Italy. Even with La Châtelaine Chocolat Co. barely open (and definitely not profitable), I knew intuitively that this sort of chocolate-inspired event would confirm my dream.

As I swerved my rental car through a network of narrow medieval streets and alleys toward the Corso Vannucci, I couldn’t believe my good fortune to meet other people whose passion for real chocolate motivated them, even if “non ho parlato italiano”.

The small to medium sized chocolate makers that lined the cobblestone streets welcomed me with samples of crunchy rocher chocolates, warm Italian hot chocolate, as well as a few recipes. I was impressed with the convivial spirit of the festival, rather than a vicious competitiveness!

It has been two years since Eurochocolat. Alas, my little chocolate shop in the Rocky Mountains has transformed from a mere dream to a cocoa-laden reality. I cannot help but believe the magical Italian spirit (along with hard work and wonderful employees) had something to do with it.

A Walk Along La Côte d’Azur

2008-09-16T17:12:00.002-06:00

I have a penchant for glamorous films from the 50’s & 60’s, such as Bonjour Tristesse or L’Avventura. I could sit and watch them over and over and over… So, it is no wonder these classics inspire my work with chocolate. Cécile’s (Bonjour Tristesse) afternoon hikes through the scented pines along the Côte d’Azur stirred my imagination, resulting in the two latest chocolate creations at La Châtelaine: the Rosemary & the Lemon Basil. The savory flavors do pair well with the dark chocolate and it is my hope to pare them down so that they never over power the chocolate (or your palate). As a sweet scent can provoke memories of a walk along the coast (even imagined), so can the taste.

Au Marché

2008-08-16T14:24:00.002-06:00

We American women have all heard the phrase, “shop like a French woman”. I see it every day in my little chocolate shop. Many sophisticated, modern, individualists enjoy the multisensory experience of patiently selecting real chocolates for their dinner parties, lovers, friends, or clients. I, too, like the thrill of shopping in funky stores and scouring markets. In fact, I’m trying very hard to remember every detail of the small fishing port in the south of France, where we lazily walked the stalls of the outdoor market this summer. The orderly arrangement of eggplants, saffron tinted paella, and sweet local Rosé wine were enough to satiate my senses for a little while. Now home, I’m back to a hectic lifestyle and I’m trying to continue those simple habits like drying my clothes on the line and riding my bike to the grocery store or work and shopping in small quantities. But sometimes like most women who struggle to balance work and family, I find myself numbly shopping for camembert at Costco or drinking hurriedly a cappuccino on my way to work. I get busy. I forget. Luckily, my son Ethan (a.k.a. “Etienne” at French camp) jogged my memory a few days ago in Seattle. We have a quirky tradition upon arriving to Pikes Place Market. Once there, my children and I stand still (no matter how crowded) with our eyes closed and take a huge exaggerated whiff. We challenge each other to test our sense of smell and see who can come up with the most descriptive scent of Seattle. Ethan won, smelling sunflowers, crayfish, peaches, chocolate croissants, ocean, donuts, and yucky cheese. He’s going to shop like a french woman when he’s older- I just know it.

Le Gourmand

2008-07-10T11:49:00.005-06:00

As it turned out, the hustle and bustle of Parisian life kept me far away from my MacBook , but luckily I carried my black Moleskin journal (just like Hemingway) everywhere. Here is one excerpt from that journal: “A few days in Paris and we’re still adapting to the city’s rhythm or essence. What a change of pace from our remote and undisturbed Montana! We haven’t explored the countless chocolate shops. Not yet. Instead, we’ve whizzed our way through my husband’s native city on the Metro, exploring museums, monuments and colorful department stores. Today, while eating ice cream on a park bench in Levallois, a young boy -le gourmand- (age 4? 5?) peered over my shoulder, “Est-ce une bonne glace Madame? Bon Appetit!” Startled, and struggling to answer in passable French (which isn’t easy for moi), I smiled. This was the moment of realization for me… I am in France, a country that purposefully teaches little ones the joy of gastronomic delights.

Le Bandit

2008-06-02T23:48:00.004-06:00

Apologies for the gap in my blogging. A bandit recently burgled La Châtelaine Chocolat Co.! Strangely, this thug wasn’t after chocolate: only cash and my computer. I suppose those things can be replaced. And as for my bruised feelings, well…they have healed too. This sneaky snafu hasn’t slowed down our zeal for making chocolate, however. After spending a month in La Châtelaine’s modest test kitchen, experimenting, developing, tinkering, tasting ingredients, we’ve finally perfected two new chocolates: almond marzipan & organic banana flambée. To quote a recent customer who sampled the banana flambée: “I’ve found my new addiction!” As for the marzipan, I dedicate it (if one actually dedicates chocolate creations) to Mimi, my Mom. Oddly, she pronounces it “marz-e-pan” and I cannot convince her otherwise. But, I can imagine her giddily nibbling one and how happy it would make her.

Mama and Maman

2008-05-15T11:24:00.003-06:00

Merci mille fois to our dear chocoholic customers! You truly made our arduous effort this Mother’s Day or Fête des Mères meaningful.

My Mama’s recent arrival from the South along with the arrival of a Mother’s Day card from my Belle Mère in Paris filled me with gratitude. These two ladies, who live across the Atlantic from one another, are total opposites. Par exemple, Mama used to spring precariously up and down on her matelassé -covered bed, rowdily beseeching an (unlikely) homerun from the Atlanta Braves, while Maman (my husband’s Mom) politely declared “plus vite” while watching the Monaco F1 Grand Prix. Mama bravely captained a 48 foot yacht during a storm on the Gulf of Mexico (as the rest of us fearfully huddled in the cabin queasy with sea-sickness). Maman managed to prepare several days feasts dignes (worthy) de grand Chefs in her tiny Parisian kitchen for family and friends. Mama prefers stretch cords; Maman adorns her neck with silk scarves from Hermès. Mama plays Solitaire cards like a compulsive gambler – come to think of it, so does Maman. Mama squealed with delight every Valentines Day upon receiving a velvet heart of chocolates. Maman “j’aaaaadore” chocolat and taught Wlady how to make orangettes.

Whilst Mama and Maman's personalities, dress codes and mannerisms differ, their hearts are impossible to tell apart.

Check out La Châtelaine’s latest coverage in the Western Art & Architecture Magazine http://westernartandarchitecture.com/

Chic Chocolate in Cowboy Country

2008-04-24T09:59:00.004-06:00

We were featured in the Big Sky Journal Magazine’s spring issue, Check it out: http://www.bigskyjournal.com/

Today, I quizzed my ten year old son about the expression “Cowboy Up”. I presumed he would know since he hails (on his father’s side) from a long line of cattlemen and farmers rooted in the untamed central Montana. My son shook his head and laughed at me wondering why I wanted to know this. He thought it meant “the act” of putting on cowboy duds, such as spurs, chaps, cowboy hat, boots... “Are you making chocolate for cowboys, Mom?” Back when I decided to open a french chocolaterie smack in the middle of Big Sky country, some asked me if folks here would truly appreciate chic chocolate. (My optimistic answer: “Of course!”) Years ago, I remember glancing at an old black & white photo of my son’s great-great grandmother who had settled in the Judith Basin area. In the photo, she stood beautifully and self-possessed near a swaying wheat field. I was told that she never sacrificed elegance even though her rural surroundings sometimes complicated the task. This Montana woman polished her fine silverware, set her table properly, and took pride to serve her family gourmet meals (fresh from her expansive garden). The legacy that pioneer women like her passed on reflects in many Montana families today. Ask me who I think the classiest people in the world are and I’ll reply “Montanans, Mais Oui”. Elegance is a personal choice and it can exist anywhere, even Montana, where we are surrounded by dirt roads, galloping horses, high alpine peaks...and cowboys.
Photo taken By Mark Dixon

Glee

2008-04-18T13:12:00.002-06:00

I am full of glee as I announce the most exciting news!

Wlady and I are traveling to Paris for the month of June to stay with his lovely Maman, Papa, et La Famille. With a few kids in tow, we plan on up nibbling our way around France’s irresistible chocolate shops and writing about our travels through this blog. This is an opportunity for us to invite you on a memorable journey and share inspirations, ideas, and our love for France.

Even More Glee...
Also, we are launching our first newsletter at La Chatelaine. Please sign up if you would like to receive our monthly e-newsletter. You’ll learn about our newest chocolate products, find out about our special events, receive a recipe or two and occasionally receive a coupon! We look forward to keep in you involved and up to date. Please know that we will NOT share your email address with anyone.
To subscribe to our newsletter, just click on “Email Me” on the blog page and write “send newsletter”.

Fleur de Sel

2008-04-07T12:34:00.004-06:00

“Ooh-la-la!” or “this is better than ...” is frequently a response we hear when a customer devours a fleur de sel caramel for the first time. It is a delightful and sometimes hilarious scene that draws me away from the kitchen. Some customers are puzzled and beckon to know why we add fleur de sel to chocolate in the first place. Naturally my thoughts glide to a childhood along the Gulf Coast where flat piney land gives way to sandy, sugar-white beaches. Salt, a ubiquitous present element, like waves, wind and sea, has many uses for coastal people. Many southerners stir sea salt into renowned dishes like Jambalya or Eggplant Josephine. My mom lightly sprinkles salt over fresh watermelon and cantaloupe to balance the sweet. I remember other peculiar (non-culinary) things about salt, too. It invisibly adheres to the sides of shrimp boats, beach towels, sunglasses, and skin. My little brother and I knew to rub salty sand on jelly-fish stings for comfort or to stir salt into warm water to heal sore throats. The list goes on. So the next time you see a chocolate with a little sprinkling of fleur de sel at La Chatelaine Chocolat Co., remember I am just carrying on a southern tradition.

chocolat Chaud

2008-03-31T13:38:00.008-06:00

As a young boy growing up in the busy nineteenth arrondissement of Paris, my husband often sipped chocolat chaud (hot chocolate) for le goûter as he gobbled down Pepito cookies. Le goûter is French for snack time, a time to unwind after commuting on the Metro, walking the winding rues, or conjugating verbs à l’école. Wlady’s Maman didn’t serve dinner until 8:00 p.m., so the goûter satisfied his appetite during the in-between time. I imagine the remains of the hot chocolate smeared across his upper lip as he gladly gulped the delicious bittersweet liquid. After all these years, Wlady warmheartedly recalls his memories of the goûter ritual he once shared with his little brother, Charles.

(Wlady treated me to “real” hot chocolate at the Angelina Café in Paris. I have tried many times to re-create that luxuriously rich drink for La Châtelaine. The following recipe comes close.)

La Châtelaine Chocolat Chaud Recipe for 2 people:
Preparation: Bring 2 cups of whole milk to a simmer in saucepan over medium heat. Stir in 5 tablespoons of La Châtelaine’s dark grated chocolate and ½ teaspoon of vanilla. Using a frothing tool, whisk all ingredients. Top with a dollop of freshly made whipping cream or crème fraîche and additional grated chocolate.
Be adventurous and try blending in espresso, chili powder, or exotic spices. For an ultra rich chocolate, add additional semi-sweet chocolate morsels.

La Boîte Bleu

2008-03-27T14:54:00.005-06:00

It is now the end of March and snow continues to blanket our mountainous valley. Most of us, although appreciative of the moisture, yearn for warmer days. I have discovered that visualizing helps me endure the lengthy Montana winters. My mental pictures have included orange groves, scented Meyer lemon trees, and sunny sidewalk cafés. More often than not, I visualize the beauty of the Côte d’Azur. In fact, the dazzling Mediterranean is the inspiration behind La Châtelaine’s new box color. I hope this boîte or box can vicariously transport you as it transports me to a sapphire-blue sea far away from our rugged state, even if you're just visualizing.

2008-03-24T14:54:00.010-06:00

Le Lapin

Here is a picture of the sumptuous little chocolate bunny who recently stole the show at La Chatelaine. Last week, we received a call from a reporter at the local newspaper. The reporter had noticed the charming bunny in a series of newspaper advertisements. He was interested in writing an article about the process of making Easter rabbits for the cover of Sunday’s paper. Would we be interested in an interview? Oui,bien sur.

The holiday of Easter, or Pâques, approached and whirled by like a mistral in southern France. Although our customers mostly admired le lapin, we launched some new chocolate figurines – ones that Wlady remembers from his childhood in Paris. We busily prepared hens, fish, and eggs. Judging by the smile on children's and adults’ faces, I think the whimsical chocolates brought good cheer.

Le jour de la Saint Valentin

2008-02-17T14:41:00.004-07:00

La Chatelaine’s production team buzzed with a flurry of action the week leading up to Valentine’s Day. To present our customers the freshest chocolates for the new heart-shaped boxes, we decided to take the opposite path of larger, mass-market chocolate companies. And that means we didn’t have abundant piles of Valentine chocolates displayed in our shop the day after Christmas.

With the help of two talented chefs who are dear friends, Bruno (a Frenchman whose boisterous voice mimics Mufasa in Lion King) and Kat (a sensible German-rooted gal who made the most beautiful croquembouche for our wedding), we were able to pull it off. Wlady and I are also blessed with hard-working retail associates who stood for long hours without getting to eat any of the chocolate. They listened to the same reply over and over: “I’d like to select my own chocolates, please”, when the line trailed out the door.

We aimed to keep romance our theme when choosing our ingredients and music. We treated our customers to chocolate paired with violet, pink champagne, rose flower water, and morello cherries macerated in kirsch. Furthermore, we coined our luxuriously rich chocolat chaud “love potion” and added ancho chili. Chet Baker’s hushed tone of My Funny Valentine often echoed throughout the store.

It was truly enjoyable to watch customers transform as they walked into our tiny store. The scent of chocolate is intoxicating especially when you add romance. Unfortunately, there are occasional customers that taint joy with complaints, but I suppose they complain their way through life and my chocolate has nothing to do with it.

En Vacance

2008-01-23T16:21:00.001-07:00

After a particularly harried Noel my husband (or is that business partner?) and I decided to take a vacation alone without even so much as one thought of chocolate. (Running a chocolate company can take a toll on love – discussing cash flow, employee schedules, and finicky equipment can govern your life if you allow it.)

One step on the Oahu island of Hawaii and my senses are stirred by the lush afternoon scent of orchids, papaya, sea water, and some other unknown flower. Perhaps I should have studied perfume making in Grasse; my nose has always been at work. I resist the urge to create chocolate recipes while I’m supposed to be vacationing.

We are not staying in a fancy 5-star hotel – no, no, no. Our temporary dwelling is a simple cottage overlooking the gentle waves of north eastern shore. Footsteps from a tiny beach lined with palm trees, we are blissful. Each night, we cook local fish like Mahi Mahi or sauté shrimp. We blend tropical drinks with coconut. We bake, too.
A lovely Polynesian lady who owns a convenient store across the street, kindly gave me a piece of her “butter mochi” which she sells in her store for $1.00 a piece. It inspired us to bake something, so we made quatre quarts or pound cake and added fresh pineapple.

Each day our tans darken and we carry fewer things to the beach. We only need our swimsuits. We’ve taken this cue from the surfers who need only their surfboard – no shoes, no gadgets. Hawaii has redolently replenished a couple of weary chocolate makers who now need to think about le jour de la Saint Valentin.

Je Reviens...

2007-09-10T21:51:00.000-06:00

D’accord...Why La Châtelaine? It is a commonly-asked question in my Frenchy chocolate shop (situated far away from France in the rugged mountains of Montana)? I am also asked (with a couple of winks) who the real Châtelaine is? Could I, indeed, be the mistress, mmmm-mmmgh? La Châtelaine, by the way, translates en francais to the mistress of a castle.

The answer, I suppose, is simple: I love books, especially classics. Anyone familiar with Daphne Du Maurier’s novel, Rebecca, might agree with me that the Gothic heroine, Rebecca, is the quintessential La Châtelaine, non? She was haunting, mysterious, independent, beautiful, incorrigible, gutsy and much more. I needed courage to start a chocolate business, not unlike Vianne Rocher (another novel, Chocolat, by Joanne Harris). And I needed fictional Rebecca to imagine as my La Châtelaine of my imaginary château of chocolat.

(If I am ever to buy a sailboat similar to Rebecca’s, it will be called “Je Reviens”, bien sur.)

une blogueuse

2007-07-19T07:34:00.000-06:00

Blogging is new to me – writing isn’t. Before opening La Chatelaine Chocolat Company, I wrote about the oil and gas industry (refineries and pipelines were my specialty). Eight hours a day, you could find my fingers glued to a computer keyboard, my bottom stationed to a desk chair, and my eyes glazed over a computer screen. Now things are different. Ten hours a day you can find me stirring chocolate, filling moulds, infusing chocolate with exotic spices, tempering and re-tempering chocolate, filling boxes...you get the picture? But I miss tapping on the keyboard. And I think the creation of La Chatelaine Chocolat could make for an amusing chronicle. For those of you, who have encouraged me to write about this discombobulating experience of operating a chocolate shop, merci.