There have never been enough almonds in a chocolate bar to satisfy my needs — until now. Ashby’s Chocolates will add as many nuts, fruit bits, or herbs to her handcrafted chocolate bars as I dictate.
I had noticed the little sandwich-board sign that read “Ashby’s Chocolate Shop” on the corner of Scotts Valley and Village Square Drive in Scotts Valley. Curious, and a lover of chocolate, I made an appointment with the owner, Jennifer Ashby.
Upon Arrival, I pushed the door open. Sinking into one of the shop’s plush chairs, I ‘took in the view’ as the wonderful smell of chocolate filled my senses.
Soon Jennifer joined me in the other chair and we began our conversation with “where did your love of cooking begin, Jennifer?”
“My family lived in Ventura County and my Mom, Diane was a great cook; I spent a great deal of time with her in the kitchen. It was sometime in 2002 that I ‘fell in love’ with chocolate and the process of candy making.”
“I began my chocolate making career taking a seven-month course at the Culinary Institute of America in St. Helena. I am always looking to expand my candy-making knowledge and I am looking forward to taking a course in Sugar Cookery, the science of controlled crystallization.”
“Ah ha, would this course have helped me in making Fudge, I asked”? While going through old family recipes I had come across an aunt’s recipe for Easy Chocolate Fudge. This nostalgic candy was often made using a jar of marshmallow fluff, which is still available.
This overly sweet, lackluster chocolate tasting candy was often made at Christmastime. I never had any luck at making this fudge, with it always turning to a loose and grainy consistency and it ending in a trip down the garbage disposal.
Taking a break as Jennifer waited on a customer, I read the framed certificates on the wall above my chair; Best in Show, followed by Best Truffles, Best Caramel and Most Unique Use of Chocolate, all awards resulting from Jennifer’s 2015 entry in the Santa Cruz Chocolate Festival held at the Cocoanut Grove.
Walking over to Jennifer’s display case which held sea salt caramels, milk chocolate and fresh raspberry truffles, cinnamon ginger cream and toasted pecan chocolate tortoises to name but a few, I asked what ingredients went into those beautiful chocolates.
“All of these candies are made using Clover Organic Dairy products. Fruit and herbs are usually organic and purchased at our local farmers markets.” Jennifer uses only fair trade chocolates. All are from Tanzania, Ecuador, Honduras, and the Philippines.
Citing many of my failures at candy making, Jennifer gave me some important tips on the use of chocolate.
Keep chocolate fresh by storing it in a cool, dark place in a sealed zip lock bag.
Do not touch chocolates or chocolate in bar form with your warm fingers. This leads to a separation of the cocoa butter, which accounts for the white spots on the candy.
The best method of melting chocolate is in the microwave. Place chocolate in a bowl and microwave it for 10 to 20 seconds, stop, and stir. Continue microwaving for 10-second intervals, stopping and stirring until chocolate has fully melted.
Many cooks will melt their chocolate in a double boiler. Novices to this method will often allow drops of water to enter their melted chocolate, which will result in the chocolate seizing up — hardening around their spoon — rendering the chocolate unusable.
Looking toward the future, Jennifer will be marketing her own line of chocolate and caramel sauces and is now taking orders with your personal preferences to be added to a chocolate bar from a long list of ingredients written on a blackboard in her shop. Call the shop at 454-8299, place your order and 20 minutes later your chocolate bar will be ready for pickup. Organic herbs, spices, nuts, and dried fruit are some of the choices available.
My rule of thumb is: 1) calories don’t count and 2) everyone needs at least one chocolate a day from Ashby’s Chocolates.
You can sample Jennifer’s chocolates Sunday, August 9 at the Tasting Under the Redwood’s event at Felton’s Roaring Camp Railroads benefitting Valley Churches United Missions. Tickets for the event are available at Eventbrite.com.
JENNIFER’S CHOCOLATE GANACHE-DIPPED STRAWBERRIES (12-13 ea.)
6 oz. dark chocolate (65-70% cacao)
4 oz. heavy cream
1 oz. Agave or Maple syrup
¼ tsp. Vanilla (optional)
Finely chop chocolate and place in a bowl.
Heat the cream and syrup just to a boil. Pour over chocolate and whisk until the mixture is fully blended and has a satin sheen. Set on a sheet of wax or parchment paper and refrigerate until set. Use within 2 days.
