From now until August 31st, 2009, refer Jade Chocolates to any retail store outside of California and get over $30 of free chocolate from us! We’re looking to expand our line across the nation and what better way than to get a little help from our own valued customers. If you know of any high end gourmet markets, organic markets, tea shops, wine and cheese shops, spas, cigar bars, wineries and wine bars, or chocolate shops let them know about Jade Chocolates, then send us an email and we’ll do our best to get our products there.
Here are the rules:
- We must get our chocolates into the store within 45 days of your suggestion.
- It must be a store that we currently do not have any product lines in.
- Limit of two $30 chocolate gifts per customer.
- We reserve the right not to pursue any suggested outlet that may not be a good match for our products.
Send us your suggestions to wholesale@jadechocolates.com Make sure you let your recommended store know about us too.
2. Use a thin sheet metal to transfer the cut ganache and back onto the cutter. In this photo, a clear straight edge is used to guide the ganache onto the sheet metal.
the ganache was cut flush. Sometimes the edges of the ganache may bowed and should be fixed for a consistent product.
er towel.
5. Turn the molds over and let it harden. Chef Shotts recommends that the molds should be made the same day that it is filled and used up to an hour in advance.
7. Slightly angle the mold as shown and ladle chocolate onto the mold. Go up softly with a palette knife and make sure that the chocolate covers the top cells. Then using a soft gentle motion, sweep the chocolate downward over the remaining cells in the mold. Once you are certain that all the cells are covered, press firmly with a palette knife and sweep away the excess chocolate.
Andrew Garrison Shotts:He was recently awarded the Food Network’s Top Chocolatier in America. His current operation is based in Providence, Rhode Island where his team creates seasonal bonbon collections which changes every three months. Other notable awards he has accumulated: In 2000 and 2002, he was Pastry’s Art & Design’s “Ten Best Pastry Chefs in America”, and won silver in 2000 and 2001 at the National Pastry Team Championships in Beaver Creek. 
Donald Wressell: He currently is the Corporate Pastry Chef for Guittard Chocolate. He has also worked as Assistant Pastry Chef for Four Seasons Hotel in Philadelphia and as the Executive Pastry Chef for Four Seasons Los Angeles. His accomplishments include being named Southern California’s Restaurant Writers Pastry Chef of the Year in 2003. In 1998 and 1999, he was named one of the “Ten Pastry Chefs in America” by Pastry Art & Design Magazine. Chef Donald has also represented the USA in several competitions including the World Cup of Pastry. In 1995 and 2005, Donald helped USA acquire a Bronze Medal. In 2001, he helped lead the team to Gold, the first time the Gold Medal was won by a USA team. 
A few nights ago, I attended the Five Star Aloha Gala Affair honoring Roy Yamaguchi who received the Kuli I Ka Nu’u award which recognizes the actions and accomplishments of individuals who have added to the richness and diversity of Northern California and become leaders and role models for kama`aina (people with ties to Hawai’i) and Bay Area communities.
I couldn’t pass up an event for Roy Yamaguchi, who helped shape the cuisine of Hawaii, known as “Hawaiian Fusion© Cuisine”. His food is ingenius, and his 
