chocolate Archives - Trails of Hats'n Hospitalitea

Entries tagged with “chocolate”.


And it’s CHOCOLATE
Morning came after a noisy night of young hemmy muscle trucks parked in the parking lot at the Calais border. I had the choice of 1 out of 4 movies that I had picked from the $5 bin in wal-mart before we had left the Island and after watching the first movie I was convinced they are in that bin for a reason.  We didn’t want to be on the street because of all the trick or treaters back and forth across the road so we decided to hunker down early and watch a movie just across from the Ganong Chocolate Museum.

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On first entry the museum holds many artifacts and chocolate molds from the early years of the Ganong family owned business. 

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Ladies worked hard behind a glass enclosure making Christmas truffles and hand dipping them into covered chocolate.

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All rounded rolled by hand and ready to be dipped.

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A short walk about the hand dipping station found some interesting facts and open boxes of chocolates everywhere for taste testing, oh my.

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Tools and tins used to make candy years ago, even a ribbon candy crank in the bottom left.

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A cool safe behind a door that lead to the secret of Ganong Chocolate, the combo was a bit tricky.

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Tools to dip the truffles by hand into chocolate are still used but only at this time of year when the coconut balls are made.

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Remember “I love Lucy” when she got the job putting chocolates into the box off the conveyor belt and couldn’t keep up and stuffed them into her mouth.

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Onto another room with big mixers and more open boxes of chocolates.

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The actual company phone is on the wall where each of the family members in the department had their names written beside the black button.

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In 1904 Evangeline was adopted as a symbol of purity, excellence, constancy, romance and sweetness as described by Longfellow and her picture was used on the boxes of many of the Ganong Chocolates . Her picture graced Gaong chocolate boxes, chocolate wrappers until the late 1970’s. 

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Evangeline symbols and trademarks about the museum.

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A scribe that you can rub on and make your own print

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Years of beautiful boxes ever decorated with beautiful women and children

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My favourite with the big hat

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No I like this one in the middle bottom better, a little more classy, and sassy.

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Wonderful valentine boxes line the wall and tell the history of the box making company that was upstairs from the Chocolate factory where all the boxes were made by hand in those days.

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Cowboys and Indian Chief cards 50 in each collection that painted the wall like artwork explaining how each box of chocolates had a playing card inside and you could collect all 50 of each.

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The chocolate factory had a large fire in 1903 where a lot of the debris was tossed into the lot across and a young fellow found these marbles and donated them back to the museum years later.  These marbles came as a gift in a box of chocolate in the earlier years before the fire.  Ok, Evangeline, cowboys, Indian Chief Cards and marbles… I get the marbles because marble is used in the cooling down process of candy.  I also sort of get Evangeline for the year of Acadian but what does cowboys and indian cards have to do with chocolates anyway?

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Then lastly into the giftshop where sample boxes of chocolates sat up top the counters for tasters like they hadn’t known we’d been testing all along the tour.

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The smell was decadent

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A new chocolate out this year for Christmas is the chicken bone candy chocolate coated bit size piece of wonder

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Imagine chicken bones and they are also a chocolate dipped nougat

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Displays of chocolates everywhere to tempt you into another sale

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Finally a his and hers special, chocolate mint and chocolate caramel clusters

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And before I go I want you to know I did take the time to look up at the amazing ceiling that reminded me of our first home Dad moved us into in Ottawa with the tin chocolate ceilings, amazing isn’t it?  I hope you enjoyed the chocolate Ganong tour today.

We just arrived at the ferry crossing in Black Harbour to go over to the Grand Manan Island, it is dark, very windy and the ferry isn’t moving until tomorrow morning because of the high winds.  We are about to batten down the hatch and put on a movie.  I’ll be back in the morning because the internet service is exceptional.

Have a good night,
Cindy


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This past month we have been visiting with our daughter Jennifer in North Carolina. Even though our little tea room back home is closed for the winter season I’m always on the hunt for new and exciting recipes to add to Grandma’s Tea Room.  

Walking into Jennifer’s kitchen, we had this conversation over a bag of oreo cookies. 

Me; Jennifer, what are you doing? Those are Oreo cookies…

Jennifer; Oh mom, you have never had Oreo Truffles before?

Me; Wait! let me get a handful of cookies before you smash them all.

Jennifer; Mom just wait, you’ll love these.

When the truffles were finished I tried one, oh the amazing taste, light, fluffy, creamy, chocolaty, dreamy, and melt in your mouth.  

Slap your mumma! good.

So we have added these truffles to the menu

I jumped onto Google and went looking for an easy way to share this easy recipe with y’ll and found kraft had one.

 

what you need

1 pkg. (350 g) Oreo Cookies, finely crushed, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 pkg. (8 squares each) Baker’s Semi-Sweet Chocolate

make it

 REMOVE 1 Tbsp. cookie crumbs; set aside. Mix cream cheese and remaining cookie crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.

MELT chocolate squares as directed on package. Dip balls in chocolate; place in single layer on parchment or waxed paper-covered baking sheet. Sprinkle with reserved cookie crumbs.

REFRIGERATE 1 hour or until firm.

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I’ll be joining Sandi over at Rose Chintz Cottage as Tuesday is a great time for tea and friends.  

 

These amazing treats go wonderful with a steaming hot cup of tea!

 

I like Easy Recipes, How About You?

Have a wonderful day and come out this Spring and enjoy some new tastes at Grandma’s.

xox, Cindy

 

 


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