Save 33% on all inventory
Yes… Heavy heart… the store at Colony Mill is closing for good. There is no other store opening. So, now the chocolate inventory is on sale. Save 33% on whatever is on the shelves.
‘Til June 1
Shipping? Yes. Call (603) 357-4900
Any updates will be posted here and/or the Facebook page.
Space for Breakfast, Chocolate and Empanadas
After seven years in the Marlborough location, my little Unbridled Chocolates kitchen will once again change locations. It has been quite a journey in this building, a lot of life has been lived with quite a few wonderful people. Now it’s time to go, and the new place is a great for launching Zona Empanadas.
The “new place” is the Food Court inside the Colony Mill Shopping Center. The kitchens are in process of being fit for chocolate AND empanadas! The new place will house the chocolates nicely, allow for more desserts and also provide light breakfast and lunch. This will all be under one roof and called “Zona Cafe”. People will have easy access to breakfast, lunch, dessert and chocolates. We will also offer hot and cold sandwiches and burritos during lunch hours.
The Colony Mill Shopping Center is a beautiful place with its’ old brick and giant wooden beams. In the near past, there were lots of interesting stores and quite a crowd every day. T
- Unbridled Chocolates and Zona Cafe seating area
hings change, owners change, stores change, economy changes – and then it comes back around if you tend to it a
ll nicely. That’s exactly what’s happening at Colony Mill: People are coming back, stores are coming back, life is coming back and we’re going to feed everyone very well.
The move will take place during July and August and operations should ramp up quickly in early August. B
y Labor Day we hope to be fully operational with all hot and cold foods. As the Fall Season comes on us, I think we
‘ll have a good solid weekly production schedule and the right people to make & sell it. There is a lot of work to do, much to plan and then there is also the things I don’t know about yet… I’m sure to write about them as they come up.
Please come for Brunch while we are still in Marlborough, and of course chocolate… It’s a special breakfast that I love to cook, and I can’t guarantee my breakfast will ever be the same again. We’ll stop the brunches in mid August, so there’s just a couple of weekends left. I will be making weekend brunch in the new place, but there is no table service and the pancakes… well… I won’t be taking my beautiful 4′ flat top that makes such excellent pancakes…
Lydia @ Equine Affaire, early in the morning
Equine Affaire Trade Show -
Whew! November came up soon, and went by in a breeze! We started the month in West Springfield, MA for the Equine Affaire trade show. 4 days of horse people and horse products and hype and retain business! This is our 9th or 10th year at the show. This year my daughter Lydia and son Garrison came to help set up the booth and sell to the masses.
The production for this show take up the few weeks leading up to it. We bring A LOT of chocolate. It is fun, but it is definitely work. The show goes 11 hours each day. Talk talk talk eat quickly then talk talk talk.
A lot of people shop our booth year after year, sometimes bringing lists with them. The Toffee and the Salted Caramel are very popular, and the Hunt Cap Truffles are a signature piece. We get compliments galore and the best one is “I’ve been looking for you”.
The Peppers Are In!
Fresh Scorpion, Fatali & Habanero peppers
Each year we have peppers grown for us in an organic greenhouse. You can’t buy these peppers like this, the commercially available ones just pale in comparison. We get awesome, large, healthy, fabulous and extremely hot peppers for the truffles and mousse. A few kinds of Habanero, the Ghost Pepper, Fatali (my fav), the Trinidad Scorpion… These are all the hottest peppers in the world. When they are grown organically, the flavor in quite enhanced.
We dry the peppers in the entryway to the kitchen. Walking past the veggie-dryer during this process in will open your sinuses! It goes on for over a week. After they are dried, we grind them in to powder for use in chocolates, toffees and desserts.
If you’ve never experienced the Hot Pepper Chocolate with a little red wine, I urge you to do so immediately! Please try MY pepper truffles, as I believe they are pretty well balanced. I haven’t tasted that experience with pepper truffles from any other company.
Wine & Chocolate Pairing
We have had a couple of Wine Pairings too… Good ones! We had one here in the store and two at public events. When I do this, I like to have four wines: a cheapo, an extroadinary bottle under $15, a nice one and an expensive one, fairly exceptional. They are all matched with a chocolate.
Typically I like to show that wines don’t have to be expensive to be wonderful. Also, I talk a lot about flavors and how we taste things as people. Wine and chocolate are pretty extreme flavors! So, people walk away with feeling closer to fine wine and chocolate.
The next wine tasting in the store will involve plain chocolate ganache, ramikens of spices and four good wines. People smell the spices, mix with the chocolates & taste the wine with it. A great way to experience food!
Brian jumpstarting the truck so we can drive it home
The New Truck!
On the first of the month we got the next member of the catering team… a Hostess Delivery truck! This came from the auction of the Hostess bakeries.
It’s a ’97 Freightliner with a Grumman aluminum body. It holds everything I could want to haul to catering gigs and trade shows. We outgrew the van last year because quite often we’ll have two catering gigs on the same day, or one giant gig that just pushes our limits. Now we can supply larger events and even festivals!
The neighbors think it’s ugly. They don’t see it like I do. I see a killer paint job, the logo on the side and custom fit interior for Unbridled Chocolates!
Organic Salted Caramel
I love caramel. It hasn’t always been that way. Those cellophane squares that come in a 1 pound bag? Boy are they horrible! That’s what I thought caramel was, until I started making my own.
Caramel is typically only sugar, cream, butter and corn syrup. We took away the corn syrup, gave it sorghum syrup instead. We took away the white sugar and replaced it with organic, single process Demerera sugar. The butter? Organic, local to New England.
Nice wines, didn’t pair well with any chocolate
So, later this week I’ll be hosting a wine and chocolate tasting for 75 – 90 people. In order for it to be successful, I have to match wines with chocolates. People are paying $50 for the privilege of tasting 4 wines, 4 chocolates and listening to me talk about each. The wines have to be unique and the chocolates have to be special.
We’ve relaunched our site with an emphasis on the finer things in life… delicious hand-made gourmet chocolates, fresh local ingredients, fine organic dining, masterfully catered events, carefully selected wines, and love of the kitchen (and life itself.)