Final flavors for 2012

I’ve now finalized the flavor list, paring things down to 32 varieties of chocolates. I’ve also completed the spreadsheet of ingredients, made my shopping list, and divided up the items between the days I’ll be working. In short, I’ve got a project plan. (Why yes, I am a professional project manager, why do you ask? 🙂 ) Now all that’s left to do is buy the last few ingredients, and make the chocolates!

Joy asked if there are caramels this year. Yes, there are, but only the jasmine tea – vanilla bean – orange blossom honey caramels. Those have been in the boxes for at least a decade and will always be in them because they’re one of my favorite flavors! No other caramels this year, though – the apple cider caramels were interesting, but not interesting enough to do them again. I’m open to other caramel flavors, though, maybe for next year!

Here is the finalized flavor list for this year (yes, grape won out for the PB&J version, mostly because strawberry is featured prominently elsewhere):

Fudges:

• Chocolate macadamia (or some other variant of chocolate)
• White chocolate, lavender, Meyer lemon
• Coconut tequila lime
• Coconut almond fudge

Chocolate dipped stuff:

• Bergamot peel
• Meyer lemon peel
• Yuzu peel
• Grapefruit peel in rose geranium syrup
• English toffee
• Jasmine caramels
• Raspberry marshmallows
• Dried apricot
• candied ginger

Bonbons:

• Black currant cointreau
• White Guava
• Strawberry balsamic vinegar
• Fig cognac
• Apricot buttercream, orange blossom honey, cognac
• Jasmine tea
• Caramelized banana
• Vanilla latte
• Armagnac
• Pink peppercorn, “Buddha’s Hand” citron, candied yuzu peel.
• Prune, port, cinnamon, honey
• Orange & lemon marmalade
• Orange blossom
• Maple pecan
• Curry pralines
• Ginger yuzu
• Peanut butter & grape jelly
• Hazelnut gianduja with raspberry-orange jelly
• Raspberry marshmallows
• Caramel walnut

Yum! I can’t wait to start cooking things up. This weekend I’m slated to make English toffee, caramels, and fudge.