People Say Nice Things About Us (& So Can You!)

We're a small business that gets super excited when people say nice things about us. You can read more about folks who've made our day below, but we'd love for you to do the same. It means a lot to us! 

Flex your voice via Yelp, Instagram @cadencechocolates, and Twitter @cadencechocolat. For interviews or inquiries, drop us a line at hello@cadencechocolates.com - thanks!

Chocolate Connoisseur Magazine

Who: Editor-in-Chief Eric Battersby reached out shortly after we tabled at the San Francisco International Chocolate Salon. 

Made Our Day: He wrote an in-depth article on our chocolatier, Melissa Santos. Read about everything from her sweet-tooth childhood to Cadence Chocolates today.

Dan Lyons

Dan Lyons talking about the tech industry. Photo: http://www.realdanlyons.com/speaking/

Dan Lyons talking about the tech industry. Photo: http://www.realdanlyons.com/speaking/

Who: Writer from HBO's Silcon Valley and NYT Bestseller. We met him on his Disrupted book tour in Mountain View, CA and brought him surprise chocolates.

Made Our Day: He was gracious, personable, and shared our chocolates on his Facebook and Twitter.

Karen Cobb

The ever stylish and brilliant Karen of Karen Cobb Style. Photo: http://karencobbstyle.com/karen-cobb/

The ever stylish and brilliant Karen of Karen Cobb Style. Photo: http://karencobbstyle.com/karen-cobb/

Who: We worked together at Commis. These days, she's hitting the wardrobe styling beat.

Made Our Day: Gave our chocolatier Melissa Santos her first interview.

Drunk Ex-Pastors a.k.a. DXP

Podcasters Jason and Christian of Drunk Ex-Pastors, as depicted by the Man Men Yourself tool from AMC. Photo: https://www.facebook.com/drunkexpastors

Podcasters Jason and Christian of Drunk Ex-Pastors, as depicted by the Man Men Yourself tool from AMC. Photo: https://www.facebook.com/drunkexpastors

Who: Best friend podcasters that talk about everything from the secular to the religious while having drinks. We listen to them while making chocolates.

Made Our Day: Gave us a shoutout in episode #82 at 17:48 and ate our chocolates to celebrate their FB shares at 20:05. We legit squealed in the kitchen.

Watermelon Lime Pate De Fruit

WHAT'S A PATE DE FRUIT ANYWAY?

Pate de fruit is essentially a jelly candy made from fruit, sugars, and pectin. Like many things in the pastry and confectionary world, it is magic that is attainable in your own kitchen*.

This recipe is an adaptation from pastry chef Luis Ayala. I had the good fortune to meet him at a brunch at Naked Kitchen years ago and we've been trading treats and ideas ever since. I got to test drive his recipe while prepping him out for a trip to France (a restaurant needs mignardises while the pastry chef is on vacation). We used blackberry puree and madeira, and it was absolutely delicious.

 

Watermelon Lime Pate De Fruit


1000g watermelon puree (highly substitutable)**

100g sucrose (white granulated sugar)

36g pectin jaunt (yellow pectin)


1000g sucrose

150g glucose syrup

150g trimoline


26g citric acid

3g salt


This makes a lot of pate de fruit. If you don't have a big party to bring this to, consider cutting it in half or a third and even then, you should be sharing.

  1. Prepare your final vessel. I use a half sheet pan lightly coated in a neutral oil (grape seed, canola, etc.) and topped with parchment paper. You can use any oven-safe vessel with a flat bottom and lip on it to contain the very hot cooked product. That 13x9" pyrex dish will do just fine.
  2. Start warming your puree in a 5-6 liter (6 quart) heavy-bottom pot on medium-high.
  3. Mix 100g sucrose and pectin together, then use an immersion blender to incorporate it into the puree. Bring to a full boil and use a whisk to stir often enough so nothing burns.
  4. Add the second set of sugars (sucrose, trimoline, glucose syrup). Continue stirring as above and boil.
  5. Add citric acid and salt. Stir vigorously for 20 seconds. Remove from heat and quickly cast into your prepared vessel.
  6. Allow to cool to room temperature. Cut (optionally toss in sugar with a little cornstarch) and enjoy.
  7. Store covered in plastic wrap at room temperature, cutting (and sugaring) when it's serving time. It should keep well for months, depending on the environment. Weeping may happen, which is just some sugar syrup coming out, not a big deal. As always, it's at it's best if you savor promptly.

 

*Aspiring home chefs: Ingredient access may hold you up. The recipe is written for working chefs, people with access to a professional kitchen and the sorts of ingredients they stock in the quantities they use. You can surely find most of the ingredients on the internet, however, they might only come in large quantities. Solution: Batch up ingredients for your friends so they, too, can make kitchen magic like the pros.

 

Watermelon Lime Puree**


1000g watermelon chunks (about half a medium watermelon)

100g sucrose

1g citric acid

pinch salt

zest of 1 lime


Blend equal parts of the puree ingredients in 3-4 batches. Strain. Consider spooning off the pulpy foam that forms at the top of the strained puree.

You'll have extra puree that isn't necessary for the pate de fruit. I highly recommend adding some vodka for a well deserved cocktail after all that blending.

If you're feeling more TV cooking show-y (or just don't want to bother), you can order puree online here or here.

Tastings: We're Back at the JCCSF!

Our first tasting at the JCCSF in March 2016. Four different ganaches to try, chocolates to take home, and raffles to enter.

Our first tasting at the JCCSF in March 2016. Four different ganaches to try, chocolates to take home, and raffles to enter.

WHEN: { SEP 28 } + { OCT 13 } + { NOV 15 }

WHERE: The Jewish Community Center of San Francisco @ 3200 California St.

WHO: { Jonathan Safran Foer } + { Mark Bittman } + {Stephanie Danler w/Nancy Silverton }

WHAT: Taste our ganaches for free, enter raffles, and buy some chocolates at a special price before the who above take stage.

WHY: We don't have a store front or retail partners that we're going steady with, so we figured people that like Foer, Bittman, Danler, and Silverton might enjoy us coming to them.

For those of you that missed our pre-show tasting for the Call Your Girlfriend live recording in March, we're thrilled to be back at the JCCSF. If you're interested in a tasting at your public event, say hello at hello@cadencechocolates.com ! We'd be even more delighted to cater your wedding, corporate party, quinceañera, or wherever you need delicious, handmade chocolates.

Charity, Caring, & Chocolate

While we love making beautiful chocolates and interesting flavors, we also want to make sure we give back. When you support Cadence Chocolates, you also support causes dear to us, like keeping young women in school and fighting hate. You'll also enjoy that the chocolate we use is Forest Alliance and Fair Trade Certified, as well as a local company.

Short and sweet: You can feel good about eating our chocolate.

  • ZanaAfrica - "Supports adolescent girls in Kenya to stay in school by delivering reproductive health education and sanitary pads."
  • Southern Poverty Law Center - "Dedicated to fighting hate and bigotry and to seeking justice for the most vulnerable members of our society."
  • Guittard Chocolate - "A five generation family company that is committed to delivering products with the highest degree of sustainability."

Are your chocolates organic and sustainable?

Organic nectarines from the Ferry Building farmers market.

Organic nectarines from the Ferry Building farmers market.

We work with chocolate from Guittard Chocolate Company, which is has some really great practices like sourcing fairly traded beans from farms with a commitment to sustainability and prohibiting slavery and other awful stuff in their operations. 

We incorporate organic ingredients into our ganaches (peanut butter, nectarines, strawberries, and black sesame tahini, to name a few), but we do not produce a wholly organic product. As a small company, we try to walk the line between doing right and staying in business, and our goal is to continually increase the organic products in our ingredient list.

Some of our ingredients, such as lavender and rosemary, are locally foraged. We recognize that foraging can be harmful and unsustainable if not done mindfully, which is why we only collect from sites that are plentiful and allow them to recover between visits.

One of our favorite sustainable practices is biking deliveries around San Francisco whenever possible.

UPDATE: Tell Us a Story >> Win FREE Chocolate! Ends August 8th

free-chocolates

CONTEST WINNERS!!!

First Prize: Chef Anthony - 9 piece box

Runners Up: Karen Sprinkel and Steve - five piece box

Thank you to Jesikah, Ron, and BC for your nominations! Your nominees certainly deserve chocolate for their hard work this summer. We'll be following up on delivery details for next week shortly.

For anyone that missed out, keep following us. We'll have more contest opportunities, promise. If you just can't wait, we're happy to talk to you about orders.

Updated Sunday, August 9th


Hey grownups: Remember when you were a kid and summer was full of sprinklers, chasing ice cream trucks, and so much fun you didn't even notice the life vest or SPF 10000 after a while? Even if childhood wasn't that idyllic, your life these days is probably more work than play.

With summer in San Francisco is teetering on the edge of trading in the sun for months of fog, we want to brighten your week with a do good, feel good contest. Here's the deal:

  1. Tell us a story. You know someone working hard in the Bay - your office manager, your wedding planner, your oncologist neighbor - that deserves some chocolates. Tell us why in the comments*.
  2. We'll read them and three nominees win free chocolates and we'll deliver next week. One nine piece box for first prize and two five piece boxes for the runner ups!
  3. The catch: They must be deliverable in San Francisco, Oakland, or you can meet us in SF and deliver them for us.

Tell us! We're all ears*.

*If you don't see the comments section, click the "Tell Us a Story" post title :)


How to Care for Your Chocolates

Screen Shot 2015-08-01 at 4.44.51 PM.png

The chocolates above have suffered through a smacking during removal from the molds. Yours will not look like this, unless you subject them to blunt force trauma or a child eagerly shaking the box to decipher what's inside. Here's what we recommend:

  1. Savor promptly. We don't say this (just) because it's cute, but because it's the best way to enjoy them. While our chocolates have a shelf life of 2-3 weeks, they will be the most flavorful and beautiful they'll ever be during their first week in your possession.
  2. Store in a cool, dry place away from light. This could be your desk drawer, a kitchen cabinet, under your bed, or next to the fake book in your library that opens a secret door.
  3. If you desperately want to keep them longer, place them in an air-tight container or wrap it in plastic wrap for safe keeping in the fridge. Allow at least 6 hours (24 hours is best) at room temperature before unwrapping or removing from the air-tight container. This will extend the shelf life to 1-2 months.

In summary: Savor promptly. Keep them dry and cool. Wrap them up to store longer in the fridge.

Big Decisions: Why We Don't Have a Storefront

cadence_chocolates_hand_delivered_in_sf

We don't have a storefront and don't intend on having one. We want to make chocolates in San Francisco and get them to you rather than have a storefront and have you come to us. Since we don't have to spend our time and energy on everything that goes into a physical retail location, we can stay focused on the important things, namely our chocolates and you.

 

Screen Shot 2015-08-01 at 4.17.28 PM.png

Do you ship? 

Yes in the US! But only when it's safe to do so. This means summer is off limits and any other part of the year when your chocolates might spend time in a hot delivery truck. If you're planning on visiting San Francisco and would like to place an order, please do and we'd be happy to deliver them to your accommodations. If you want to fly us to you to guarantee safe passage for your chocolates, we're all ears and love to travel.

Flavor Brainstorm: Make It Rain

Sometimes early morning R&D ingredient questing gets funny looks at the checkout stand.

Sometimes early morning R&D ingredient questing gets funny looks at the checkout stand.

We draw on our experiences and taste memories from all over the world. Our chocolatier, Melissa Santos, has lived in the Pacific Northwest, Singapore, Australia, Hong Kong, Malaysia, Thailand, and northern California. These places come through in flavors like St. George Terroir Gin and Thai tea, but she also draws on a wealth of experiences that are not bound by geographical origin. Themes arise like Nuts & Seeds, Cocktail Hour, and Summer Sessions, but we like to let the flavors develop without being beholden to anything and allow box sets coalesce over time.

We also like talking to people about flavors they love and memories that are tied to them. We don't drink a lot of mojitos, but found that people that eat our chocolates like them and associate the refreshing beverage with summer time. They spoke, we listened, and Mojito founds its way into our Summer Sessions set.

Keep your eyes and ears peeled for flavor profiles here on the blog.

So Shiny, Narcissus Might Fall In

Turkish tea and cookies bonbons, with Turkish tea milk chocolate ganache and a shortbread cookie inside.

Turkish tea and cookies bonbons, with Turkish tea milk chocolate ganache and a shortbread cookie inside.

People often ask us how we get our chocolates so shiny.

Step one: Cut a hole in the box. Step two: We’re just joking with you. Really, step one is polishing the polycarbonate (hard plastic) molds with microfiber polishing cloths. This is the first thing you do to get chocolate super shiny. Next, we melt and keep colored cocoa butter at the right working temperature and paint the molds. Lost of folks use airbrushes, and we’re not poo-pooing that technique, but we prefer to work without them. We fingerpaint, use brushes, and blow cocoa butter off of spatulas or around in the molds using a handheld air pump. Sometimes we use a little luster dust, with or without alcohol, to make designs. Then we temper chocolate and line the molds with it, creating a thin chocolate shell.

How to Get Cadence Chocolates at Your Soirée

Our chocolates are made and sold as special orders, which means we consult with you on quantity, flavor, and packaging, to make sure your personal needs are met. As such, every order is different and priced accordingly. Think of us like wedding cake makers, but for chocolate.

Our minimum order starts at twenty-four pieces of chocolate per flavor, and we're happy to work with you on customizing packaging, colors, and flavors. You can even commission a flavor if it's not in our library.

We don't regularly sell individual boxes. Occasionally, we have special events where we put a limited number of boxes up for sale to celebrate holidays or new flavors. If you don't have a specific event that would allow you to meet the minimum order requirements, send us an order inquiry anyway and we can slate you to tag onto another production run.

If you want chocolates, let us know what you're thinking about here. If you need some food for thought, read stories from people who have had our chocolates.

Why Cadence Chocolates?

cadence_choclates_summer_session_delivery

Why should I eat yours instead of picking up a rock, throwing it, and eating some other chocolate company it hits in San Francisco?

We would advise against throwing rocks and proximity as a way of discerning which chocolate to eat in the Bay Area. While you are spoiled for choice, we encourage you to choose our chocolates because we’re awesome (the humble brag is lost on us). We are awesome because we strive to make chocolates to order, which means fresh, handcrafted chocolates made specifically for you. Our chocolates are made by hand, from painting with colored cocoa butter to packaging and delivering. Plus, they’re awfully pretty and tasty. Why, some say they’re too pretty to eat, but that’s ridiculous. Trust us when we quote Pee-Wee, “Why don’t you take a picture? It’ll last longer!”