Sweetface Chocolate

Work, reworked

Alisha Westerman — Wed, 11 Apr 2012 15:08:57 +0000

Thank You Kindly

Alisha Westerman — Mon, 02 Apr 2012 15:32:52 +0000

Touched down in California February 29th. Waited for our shipments to come. Promised everyone they could taste Sweetface soon! When we got our shipments of product, was glad to see this on the box.

Teacup Chocolate

Alisha Westerman — Mon, 12 Mar 2012 18:00:59 +0000

There are many ways to have your chocolate. This is chocolate buckwheat cereal with Greek yoghurt.

Johnny Cake & Sweetface

Alisha Westerman — Wed, 14 Dec 2011 04:32:10 +0000

Johnny Cake and Sweetface

For our entry in the Crucian Fusion competition, we wanted to stick to the theme of traditional gone gourmet. Thomas researched Johnny Cake recipes and we stuffed our faces with “testers” the night before that were much too dense and flaky – more like delicious biscuits. Nichole, at our favorite local food truck, gave me some pointers and we went back into the kitchen the day of the event for some 11th hour cooking.

Injecting chocolate into the middle of Johnny Cakes is really fun in theory, but not the easiest thing to do. We ended up dipping them in chocolate as we served them. Nobody was complaining, but if we did it again, we would make the chocolate ahead of time, allow it to cool and fold the Johnny Cake dough over it, then cook it.

We also did a Sweetface Spicy Chocolate BBQ sauce, which got a good response. Despite the rain, the event was beautiful, and I was proud of all the cooks for bringing it. See more coverage here.

Crucian Fusion

Alisha Westerman — Fri, 09 Dec 2011 03:00:48 +0000

Getting ready for tomorrow’s event. Did some shopping at Sejah Farms in preparation. They have these awesome sour oranges that taste better than candy. I put them in the chocolate molasses marinade I made. Still got to finalize our dessert and drink.

Drama

Alisha Westerman — Sat, 05 Nov 2011 12:16:51 +0000

Back in business at Caribbean Community Theatre intermission.

With Love, from Iceland

Alisha Westerman — Wed, 05 Oct 2011 15:51:01 +0000

When our friend Scott left in August for a trip to Germany, Switzerland and Iceland, he asked us what we would like him to bring back for us. I knew he’d be traveling light, and I didn’t want to add any weight to his pack.

Chocolate was the perfect request and the perfect souvenir. We shared the 50% bar yesterday while he told us about his travels.

We ate the 70% for breakfast.

As chocolates go, they were both aight. A little waxy. The 50% had hint of hazelnut.

Thank you Scott.

Waiting for My Ship to Come In

Alisha Westerman — Tue, 04 Oct 2011 19:21:18 +0000

The pace on St. Croix is finally picking up. I’m sitting here on the beach, watching for ships on the distance. Ordered some product, waiting for my ship to come in and preparing to dive back in to the chocolate, so to speak.

Crucian Pride

Alisha Westerman — Fri, 30 Sep 2011 19:19:50 +0000

Fellow Crucian, Chef Orlando Santos

Orlando Santos is now on my radar. Not because he’s the executive pastry chef at Pittsburgh’s elite Duquesne Club. Or because he’s a contender on season two of Top Chef:Just Desserts. Or because he has his own company, Orlando’s Chocolate Treasures.

He’s on my radar because he’s from St. Croix. Hooray! From what I’ve read, he’s fiery, talented, and properly nostalgic for his humble St. Croix beginnings. And, he’s coming back in December for a Food and Wine event. I hope I get to meet him and ask him all kinds of questions. In the meantime, I will make it a point to watch a little tv so I can watch him at work.

Chocolate Baby

Alisha Westerman — Wed, 21 Sep 2011 22:21:14 +0000

My new niece Makeda. Inspiration for a new flavor?