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The Art of Chocolate Making

Stein Eriksen Lodge Bon Bons in package

When speaking with Chef Garcia about the process, he informed us that each and every chocolate is carefully crafted through multiple stages over multiple days. As the flavors typically only change once a year with a few seasonal exceptions, the team has to be creative and achieve a balance through the flavors to ensure that they are relevant through all four seasons.

Chef Garcia, his sous chef, and the lead line cook all work together to choose the flavors that most appeal to them when crafting new chocolates each year. They are experts at incorporating new and interesting flavors and textures. By experimenting with different shapes and color patterns, the team can give the guest an idea as to what the taste of the bon bon might be before the guest bites into one of the delicious confections.

Take the Dirty Chai Latte bon bon for example. It features a coffee bean shape with a white chocolate color pattern that represents the first pour of cream into a morning coffee. The Sea Salt Caramel bon bon has a pale blue color airbrushed with gold to represent where the coral ocean water meets the sand of the beach.

Each chocolate uses only the finest ingredients. The ganache filling in each bon bon is made in-house by our talented team as well. These delicious desserts are as famous as they are because our team pours so much special attention into each and every detail from presentation to flavor.

It typically takes one dedicated chef several days to make a batch of chocolates that consists of about 200-300 bon bons. The five-step process is as follows:

1. The acrylic molds are prepared with a sprayed pattern of tempered cocoa butter to create the external design of the chocolate.

2. The molds are filled with gourmet chocolate then poured out after a few seconds to leave behind a thin shell.

3. The ganache for the bon bon is made by combining cream, milk, purees, infusions, and other flavors used for each specific chocolate.

4. The bon bon chocolate-lined molds are then filled with the ganache

5. The bon bons are “capped” by spreading a thin layer of more gourmet chocolate over the ganache filling. This seals the ganache inside, creates that sought-after smooth, wafer-thin shell, and gives the chocolate its shelf life.

For more information please visit our Chocolate Bon Bons page.

You can purchase a box of these delightful chocolates at our restaurant host stand or our onsite coffee shop. And, for your next stay at Stein Eriksen Lodge, simply request that the concierge team add a box of these chocolates to your room, so they are waiting for you upon arrival. Our concierge can be reached at (435) 645-6460. We hope you enjoy each flavor and we would love to hear which flavors are your favorite!

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