Check out the latest issue of Brides Magazine (April/May 2011) for two beautiful photos of our organic handmade chocolates featured in the wedding magazine! The editors of Brides placed Compartes chocolates in the "buzz" column noting our celebrity chocolate fans and beautiful custom printed chocolates! Check out the article below:
Entertainment Buzz:
Give a taste of Hollywood with organic chocolates from Compartes Chocolatier - Brad Pitt, Cate Blanchett, and Lauren Conrad are fans; $5 for a two-piece box, www.compartes.com. -- For more info on our favor boxes in 2 piece or 4 piece please ring us at 310.826.3380 or email info@compartes.com.
Last weekend twenty children came on a very chocolatey outing to dip their own confections in the Compartes kitchen!
In groups of five to ten, while the others enjoyed games and crafts outdoors on the patio, began the factory tour by Compartes Owner Jonathan Grahm. As he showed them how the chocolates are made and stored, he even let the children into the gigantic fridge on their way through! In turn their names were then written on stickers and placed onto plates where they would let their chocolate creations dry! And so on they journeyed into the dipping room, the fresh chocolate churning delectably in the chocolate kettles! Neatly aside set out ready for dipping were fresh strawberries, marshmallows, pretzels, Oreo Cookies and Vanilla Wafers… mmm!
Then came the fun! After a short demonstration, mouths left watering, the children excitedly sprang into action! Taking it in turns (patience was short with the scent of fresh chocolate as it whisked before them!) they each chose five confections to dip in one of the two kettles: milk chocolate or dark chocolate.
Content with their accomplishments, their chocolate was moved into the refrigerator to cool.
Ten minutes later, chocolates ready, children jumping with excited impatience, what could have been more rewarding than biting into their very own handmade chocolates!?
Does this sound like something for your children, a school, or a group of children you know? Please contact us for more information!
Compartes Chocolatier is proud to announce a special brand new LIMITED EDITION collaboration with famed artist Beatrice Wood and the Santa Monica Museum of Art. Exclusively sold in the gift shop of the Santa Monica Museum of Art (at Bergamot Station in Los Angeles) we've created chocolates adorned with the signature "Blind Man" design of Beatrice Wood. The collection has already sold out and we are creating more for the museum as we type, should be back in stock at the end of this week and will be available through February. Check out these cool pics from the opening gala of the Beatrice Wood exhibition and our chocolates! :) - Team Compartes
Compartes chocolates can be customized to fit any occasion (we do corporate gifts, events, exhibits, logos, etc). We specialize in custom chocolates that are not only beautiful but taste amazing too, check out our "flavor" guide above to see all of our organic chocolate truffle flavors that can be customized with any designs you can think of. Compartes chocolates are art. Check out our custom chocolates by visiting - http://www.compartes.com/pages/custom-chocolates-for-corporate-gifts
Easy to make and the perfect way to indulge in a summer evening (or anytime) dessert, these whoopie pies have an intense chocolate cookie outside with a creamy sweet filling in the middle, big enough to share (or not) - they are always a big hit for parties or a special weekend out. Check out this yummy whoopie pie recipe and don't forget our tips. Tested and tasted, these are delicious!! Enjoy :)
Brownies
3/4 cup (1 1/2 sticks) butter (use salted for added flavor)
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)
3 ounces unsweetened chocolate, chopped
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped
Frosting & Ganache
3/4 cup Compartes Peanut Butter
1/2 cup (1 stick) butter, divided, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)
PREPARATION
Brownies
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
Frosting & Ganache
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar and salt, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Recipe adapted from Bon Appetit
