Valentine Chocolate Deadline!

Hey Everyone,

Today’s the day! If you want to order chocolates, you need to do so by 11:59pm PST.

I apologize to everyone who tried to access the link from Facebook when it said the blog was published.  I had scheduled the post to be published the 26th of January, but for some reason, wordpress did not publish the post as planned.  I did not discover this error until a few days later, so again, I apologize to all my readers from Facebook that came looking for the blog post but did not find it.

Here’s the gallery again for your convenience:

And here are links to the menu and order form:

2015 Valentine Menu

2015 Valentine Order Form

If you have trouble accessing either form, please contact me at

Thanks for taking an interest in my chocolates!

2015 Valentine Chocolates

Hello Everyone!

I hope you all had a wonderful holiday and a great New Year so far.  It is now time to unveil the 2015 Valentine chocolates.  This will be the last time I’ll be making chocolates until next winter, so even though you may not be the type who buys into Valentine’s day, you might like to buy into to being a Yeti Chocolates lover.

Here’s the chocolate selection:

Other goodies will include:


The yummy bacon bark.  I like to call it the perfect “man candy”.  Hempler’s fresh slab bacon and alder smoked sea salt are paired perfectly on a dark milk chocolate.



Strawberry sour jellies.  Perfect for Valentine’s day as they are cute little hearts.


Here are the links to the menu and order form:

2015 Valentine Menu

2015 Valentine Order Form

If you have trouble accessing either form, please contact me at

Order deadline is February 5th!

Thanks for taking an interest in my chocolates!

Chocolate Deadline!!!

Hey Everyone!

Today’s the day when you have to decide whether you want to take advantage to giving chocolates as gifts this holiday season as orders need to be placed by 11:59 PM PST.  I’ve included the menu and order form below for your convenience.  I hope everyone has a wonderful holiday and thanks again for taking an interest in my chocolates!

2014 Holiday Menu

2014 Holiday Order Form

2014 Holiday Chocolates are here!

The time has come to unveil the 2014 Holiday chocolates.  I hope you enjoy the flavors I’ve chosen.  I decided to wait until after Thanksgiving before unveiling the menu due to all the controversy surrounding Black Friday and it’s impingement on the Thanksgiving holiday.

I’ve given a description of all the chocolates and barks being offered below.  I have links to the official menu and order form below.  Some things to note…order deadline for chocolates is December 10th.  There are order guidelines on the 2nd page of the order form, please read them carefully.  If you have any issues with the order form, please contact me directly at

2014 Holiday Menu

2014 Holiday Order Form

Chocolate Flavors Pt. 2

Smith n’ Wesson – The best seller is back this holiday season.  One layer white chocolate Kahlua, one layer milk chocolate espresso.  The favorite of those coffee lovers.

Divine Lime

Divine Lime – This zesty delight is back again after a couple year hiatus.  White chocolate is combine with lime zest and lime juice with a bold flavor that will make you pucker.


Hazelwings – The Ferrero Rocher of Yeti Chocolates world. Milk chocolate Frangelico is dipped in dark chocolate and rolled in ground Hazelnuts.


Irish Kiss – NEW! A new flavor inspired by the Emerald Isle.  Irish Creme Liqueur is combined with milk chocolate to leave you dreaming fields of green.


Hob Nog – The Hob Nog is back again this holiday season.  Homemade egg nog is paired with white chocolate that will make you want to don a holiday sweater and sit by a warm fire.

O Canada

O Canada – A tribute to our neighbors to the north! A maple pecan caramel so luscious it will make you want to don some flannel or play some hockey!

Some other chocolate options for you this holiday season:


Peppermint Bark – A quintessential gift for this holiday season.  Nothing says “Christmas” like candy canes.  Dark chocolate is mixed with crushed candy canes and peppermint oil with more crushed candy canes on top.


Nibby Bark – As you already guessed it, the nibby bark is a the last item on the holiday menu.  The perfect gift for the chocolate “purist” in your life.

I hope you’ve enjoyed the line-up for the holiday chocolates, and as always, your comments are welcome!  Thanks!

Back in Action!

Hello Everyone!

After another season working in Wyoming I’m back in Wenatchee ready to make chocolates for the holiday season.  I’m going to wait to unveil the holiday list until after Thanksgiving since there has been so much controversy about “Black Friday” and holiday shopping impinging on Thanksgiving.  However I wanted to give everyone who’s following my blog a head’s up that I am back in the Pacific Northwest gearing up for another fun holiday chocolate season.  I am going to preload you all with a teaser to get you excited for the upcoming chocolate line up.


I present to you my new “Nibby Bark”

Now what is “Nibby Bark”?

Well first you need to know what the nibs are.  Cacao nibs are are the roasted cacao beans that are cracked and de-shelled into bits.  They are pretty much chocolate in their most basic form, before it’s pressed to make chocolate paste that has the sugar, more cocoa butter, vanilla, and lecithin added to it to make “chocolate” as we know and love it.

I took these lovely little nibs and ground them down to even smaller little bits and put them inside and on top of dark chocolate.  This idea was inspired by a chocolate bar I found this  summer that is very similar and I couldn’t get enough of it.  It’s definitely a treat for those chocolate “purists” out there. So if you know of someone who fits this criteria you can pick up a couple bags of nibby bark this holiday season!

Let’s Talk Preservatives, or Lack There Of

Hello Everyone,

I just received a bit of disheartening mail that has made me decide that a bit of chat needs to go on about preservatives, and what constitutes a preservative.

I won’t go into the details of the message I received, other than to say that my chocolates were thrown out by someone because I have glucose as one of my ingredients, and said person does not eat that “garbage”, and knows from other chocolate companies that this person has purchased from that glucose is not a necessary ingredient.

Now, I want to point out a pretty big distinction between the chocolate this person is referring to and what I do.  The majority of chocolate that is made by the chocolate companies that were mentioned by this person are bars.

I don’t make bars, at least not yet.  I make truffles, bon bons, confections, whatever you like to call them. Chocolates that contain ganache, the delicious chocolate and cream or chocolate and butter or chocolate and coconut milk or chocolate and water – blended filling that so many of us enjoy.

The main difference between bars and bon bons, is that bars are just chocolate with maybe some spices, nuts, herbs, oils, dried fruits, etc. mixed in.  The amount of free water available for mold growth in a bar is incredibly low, and therefore, there is no need to add any additional preservative.

Bon bons, or the confections that I make, typically are made with cream, which raises the amount of free water available considerably.  If I did not tie up some of that free water with some sort of preservative, the shelf life would probably only be a week or so.

To tack onto the point I made in my conversation about shelf life in one my previous posts, the best way to extend shelf life is to reduce the amount of free water available for bacteria and molds to latch onto.  The best way to “naturally” do this is with glucose.  There are a lot of other preservatives out there, like sorbitol, sorbic acid, sulfites, nitrates, etc.  I’m sure the list goes on, but that’s just a few to start with.

I like to pride myself in using no artificial preservatives in my chocolates, because I feel that reduces the quality, and I’d rather sell a chocolate with a higher quality and a shorter shelf life than vice versa.  That is why I use glucose in my chocolates.  It’s just simply sugar that binds free water without imposing any flavor or chemical alterations to the chocolates.  And, since glucose is what fuels our bodies, it’s one less thing our bodies have to break down to give us energy, if you want to think of it that way.

I guess the moral of the story is that I will not be able to please everyone with my confections and I accept that.  Someone will be displeased at some point or another, whether it be that I don’t make sugar free chocolates, or that I use glucose as a preservative, or because I don’t by fair trade, organic chocolate, etc.  You get the point.

Honestly, I would like to thank said person for clueing me into the fact that many might not have known exactly why glucose was an ingredient in my chocolates, and why it’s not a component of bar chocolates sold by a lot of other high end chocolatiers.

I just hope this post will provide a new bit of knowledge people can take away so that when someone starts in on the fact a chocolate is “garbage” because it contains glucose, you can educate them on actually why it is not.

Valentine’s Chocolate Order Deadline Today!

Hey Everyone,

I’ve been busy in the kitchen whipping up these delicious gems for you to give that person you love, even if that’s yourself! BUT, if you want to take advantage of these delightful goodies, I need your order in by midnight PST!

If you’re having issues filling out the order form, just email me what you want and where you want it sent and I’ll make sure it gets to you :)


And in case you don’t follow me on Facebook, here is the new look of the Ginger Dogg…I hope you find it as beautiful as I do!

Here are the links to the menu and order form for your convenience, and have a wonderful Valentine’s, Singles Awareness, or just a wonderful Friday the 14th. Cheers!

2014 Valentine’s Chocolates Are Here!

Hello Everyone!

The time has come to choose sides, and people definitely have strong opinions either way it seems, they either love or hate Valentine’s day.  I think back to when I was a kid and we used to give Valentine’s out to our classmates at school, oh the childhood thrill of getting a “Be Mine” Valentine from that boy or girl you admired.

I admit that now that I’m an adult, the holiday has never been my favorite. Maybe it’s because Valentine’s has become “Single’s Awareness Day” for more years than I want to admit, but it’s more than that.  I think those out there in relationships should appreciate their significant others equally everyday, and not let this one holiday dictate dropping 1/2 your paycheck on a nice dinner and new diamond earrings just to show how much you love you have for that special someone.  This has just inspired me come up with an awesome idea.  Once I get up and running full time, I will have a “Just Because I Love You” box with 2 chocolates you can give to your loved one, anytime, because I think expressing your love for someone shouldn’t be designated for just one day of the year.

I cannot deny that Valentine’s is one of the biggest chocolate holidays of the year.  Be that as it may I want to stress that I want people to buy chocolates from me during this holiday because they love eating my chocolates! Since you can only get them during certain times of the year right not why not take advantage of it.

However, if you enjoy showering your significant other on Valentine’s day, more power to you! Go for the gusto and buy some chocolates to complete the Valentine’s package.

Bottom line: I don’t feel you have to necessarily have to celebrate the holiday in order to enjoy artisan chocolates.

Enough of the Valentine’s rant. Let’s get to the good stuff, the chocolates!

One quick note about the Ginger, it has a new name and will have a new face! I’m sure there will be many who will not understand the name “Ginger Dogg” and I’ll probably have to change it eventually due to the reference to Snoop Dogg, but I’m just going to revel in it for the moment.  Here’s the story of why I renamed it…when I was in culinary school I decided I wanted to make a ginger flavored chocolate, so I took fresh ginger and juiced it in this crazy strong commercial juicer, which created a full glass of “ginger juice”. When I brought it back to the candy lab my chef started singing “Rollin’ down the street, sippin’ on ginger juice”. I thought it was such a great pun that whenever I make this chocolate that is always what I sing in my head. Therefore I decided to throw caution to the wind and rename the chocolate. Now you too can think of that song when you’re eating the Ginger Dogg.

But back to business…

Here are the links to the menu and order form for your viewing pleasure:

Order deadline is the 5th of February!

Happy Chocolate Eating!


“Best Before”: A Guide to Yeti Chocolates Shelf Life

Well the Christmas rush is over, and this by far was the busiest I’ve ever been for any holiday I’ve made chocolates for…by far! A little underprepared, which caused a few scrambles here and there. Thankfully only one shipping snafu, though one is definitely less than desirable, but better one than two or five.  I came out of the holiday season extremely exhausted, exhilarated, and with a whole new toolset of slides to use in future of things that went really well, and things to change.  I can say that I’m already in the advanced planning/prep stages for Valentine’s day (I feel like a grocery store, I already had my Valentine’s menu planned and it wasn’t even New Years!).  But I guess that’s what you have to do to stay ahead of the game.

However I digress, let’s get back on track with the topic at hand…shelf life of Yeti Chocolates.

During the holiday season, and really every time I make chocolates, the issue of shelf life comes in to play.  With good reason I suppose, as no one wants to eat a moldy chocolate.  And trust me, I don’t want to sell one either.  That is why I generally err on the side of caution when writing the “Best Before” date on my chocolate boxes.

The problem is that people are so conditioned at seeing a date and thinking that once that date passes they cannot eat the product.  That is not always the case.  And there are times that a product will have a date listed and expire before that date comes to pass.  I actually had that happen to me this morning with a carton of cream, the date said 1/24/14, but it was definitely not probably acceptable to consume (even though I did as to not waste a good expensive cup of Stumptown coffee).

The problem I have with putting an expiration date on my chocolates is that every one of them has a different shelf life, which makes it tricky to pin point exactly when they will go bad.  That is why I put “Best Before” versus “Expires On” or “Sell By”, simply because I’m giving you a guideline with which I feel is around the optimal date with which you should eat your chocolates.  Are they immediately going to go bad the day after the “Best Before” date? Of course not.  But I’m trying to also make it known that you shouldn’t wait 6 months before you eat them either.

We have become pretty accustomed to Twinkies, canned goods, and highly preserved foods that give us this false sense of security that all of our food has this amazingly long shelf life.  But what you need to remember is that like fresh vegetables and fruit, my chocolates have a shorter shelf because they aren’t filled with a ton of preservatives. And if I used them they may make them last longer, but probably won’t make them taste as good.

Another thing to remember is that unlike that Hersey(TM) bar at the store that will probably last 6-12 months, these are truffles/bonbons/filled chocolates, and it’s the ganache (the yummy center) that makes them less shelf stable.

Why is this? Well it’s due to (Aw) or water activity level.  What is water activity level to the non-scientific population?  Well, simply put, it’s the amount of free water available in a ganache that can sustain mold growth.  The more water available for mold/bacterial growth, the shorter the shelf life.  There are many ways to reduce the free water in ganaches, using butter over cream, using invert sugars or glucose to bind the free water, using artificial preservatives, etc.

Given that I’m trying to create the freshest, most delicious chocolate possible, I have made the choice of not using any artificial preservatives in my chocolates.  I sacrifice shelf life over taste, which most people seem to appreciate. But there are many out there who baulk a bit when I tell them my chocolates only have a 2-3 week shelf life, but I feel it creates a higher quality product that I’m proud to provide to my customers.

Based on the research I’ve done, and I’m currently doing my own little experiment, the shelf life of the less shelf stable chocolates (primarily cream or water based ganaches) is up to 12 weeks before mold growth is present.  Do I recommend you wait 12 weeks before eating your chocolates? Heck NO! I mean, why would you even want to wait that long to eat chocolates anyway.  I’m more of the proponent of once they are purchased or have arrived on your door step, savor, savor, savor, and maybe try and hold out from consuming the entire box in one sitting, at least try and have two sittings before they are all gone.

I know this has turned into a saga of epic proportions, but to recap what I want you to take away from this is that the “Best Before” date written on the bottom of the box is not an expiration date, but more of a guideline with which you base your own chocolate eating adventure timeline.  Don’t wait 6 months from the date, but try and consume within a week or two of the date…though I’ll admit I’ve eaten them a month after the date and they’ve been fine; not their peak by any means, but still palatable. Remember! I’d rather you eat them when they are at their peak of freshness.

And if you’re curious which chocolates have a shorter versus longer shelf life, shoot me an email at and I’ll give you a detailed list of what types are each of the chocolates (cream ganache, butter ganache, caramel, coconut milk ganache, etc) and their estimated shelf life.

Stay tuned in the next couple weeks for the Valentine’s menu and some more exciting developments in Yeti Chocolates!

Chocolate Order Deadline Today!!!

Hey Everyone,

Just a quick note that if you are interested in ordering Yeti Chocolates for the holiday season I will need to receive the order no later than 11:59 PST tonight in order for me to accept your order for processing.  The response to this year’s selection has been overwhelming, and no doubt there will be a lot of late nights this week to get all the chocolates made, boxed and shipped by Friday!

Needless to say the support I’ve received fills me with great joy and gives me a true sense that I can do this, that this can be a successful enterprise :)

Check out the previous post for all the info you will need to be successful in ordering, and if you need any help, please email, or comment on this post.

Thanks again for all your support of Yeti Chocolates, and for reading my blog!

Stay tuned for some exciting new developments after the holiday season!