Alright!  Now the fun can begin!  Tempering machine--check.  Chocolate--check.
Fancy Flavors--check.  Packaging--check.  Got all the admin stuff squared away, now it is time to find my markets, my buyers, basically all the people that will help me move from the "OMG I've started a business and have debt,"  to that wonderful place in the black where I am working all the time making yumminess and making people say "MMMMMMmmmmm."  Always great when they say it with a full mouth too!

Getting the website published today was a huge step, and load off.  I am also happy to say I have made some progress in my organization skills, and even my chocolate making skills.  I have gotten some books with wonderful ideas for my molding designs, some practice (first time not soooo successful) with the chocolate transfer sheets, and a lesson or 3 in hand tempering this wonderful chocolate.

Taste tests have shown that the move to couveture chocolate was the right one, even if it doubles the prices I used to have, it more than triples the flavor!  I found a recipe for Sachertorte (a Viennese chocolate sponge cake with apricot jam and ganache) and tried my hand at making a cake bite that would do it justice.  Flavor profile so far is on target, the cake recipe itself may need to be revised, but have some testers to hear from yet!

Such an exciting time, so fun, and looking at the chocolate world again has been so stimulating creatively.  Can't wait for this to take off....

I am open for business!  Check me out at www.simplysweetsoregon.com and my online shop at Etsy : Simply Sweets Oregon.