Like so many other things, I meant to post these on here a while ago.  The wonderful people at Chow contacted me about shooting candymaking tip videos for Valentine’s Day, and these are the result!

Again, promises of a real blog post soon…

How to Scrape a Vanilla Bean

How to Make Marshmallow Pops

How to Melt Chocolate in the Microwave

Salted Caramel: Smooth or Crunchy?  You Decide

Using Vanilla Extract Versus Vanilla Beans

Hello,

Happy Holidays!  Even though I have been quiet on the newsletter front, it has been busy at BonBonBar.

The most exciting news is that I have been hard at work writing a cookbook! It is called Beautiful Candymaking, and it is due out in the Fall of 2011 through Sterling Publishing.  The book will feature my take on a wide range of candy recipes — from toffee to fudge to caramel corn — along with candymaking tips/techniques and gorgeous photography courtesy of The White on Rice Couple.

After developing so many recipes for the book, I thought that it would be a good idea to recharge and seek new inspiration for the company’s confections.  So, BonBonBar will be closed from December 23 to February 1 as I eat my way around France, Italy, Brazil, and California.  I am looking forward to returning with refreshed ideas for new products, but it most likely also means that, unfortunately, some candies will be rotated out in the new year.

As always, thank you so much for your support and enthusiasm.  Happy customers have always been my favorite part of this BonBonBar adventure, and you have given me the amazing opportunity to run a truly artisan food company that will be going into its fourth year. I am grateful, and lucky.

All the best for a happy and sweet holiday season, and I hope that BonBonBar treats will be a part of it!

Thank  you!

Nina

Founder & Chief Chocolatier,BonBonBar

MORE BONBONBAR NEWS

So far, our candy bars are being featured in Fine Cooking, DailyCandy, and The Huffington Post’s 2010 holiday gift guides.

If you would like to place your holiday orders in advance of when you would like them to ship, please let us know in the comments of the order.

All orders placed during the break will ship after February 1.

Below is the email that I sent out to my mailing list today.  I’m very excited about this candy bar.  Although I’d conceived of it as a lighter Valentine’s Day-like candy originally, it ended up taking up the tones of bbq — with salt, pepper, and corn.  Oh well… I think it works.

——————————————————————————

Hello,

The Bourbon Candy Bar is here!  For its launch, we are honored to be using George T. Stagg Bourbon in this bar. This 141.8 proof bourbon is renowned for perfectly balancing intensity and finesse.  It is made in small batches that are released to the public only twice a year.  When our supply runs out, we will switch to another bourbon.  We have rounded out this bar with caramel, salt, black pepper, dark chocolate, and a corn wafer.

We are also using this opportunity to raise funds for Haiti relief.  10% of all product sales until Midnight on Sunday, January 31, will be donated to the American Red Cross for Haiti.  Advance Valentine’s Day orders placed during this time will also be included.

Thank you!
Nina
Founder & Chief Chocolatier, BonBonBar

This is the text from the BonBonBar email newsletter that will go out tomorrow…  I’m not sure that I’ll have time to post again until after the holidays — so Happy Holidays everyone!

———————————————————-

Hello,

I just wanted to wish everyone a happy and healthy holiday season, perhaps enhanced by handmade candy bars, caramels, and marshmallows!

BonBonBar received its first online order two years and one day ago.  During all of the adventures and surprises that have unfolded since then, I’ve been consistently amazed by how lucky I am to have such fun and kind customers.  So, I also wanted to thank you for making this such an exciting and rewarding experience.  I have learned much and enjoyed much since Dec 2007, and I am looking forward to 2010!

Thank you!
Nina
Founder & Chief Chocolatier, BonBonBar

I’m sending this message to my email list.  Thought I’d share on here, too…

Hello,

First of all, I would like to thank everyone for such an enthusiastic welcome back!  It’s been exciting to cook and enrobe in the kitchen again for BonBonBar, and the days are flying by once again.

This is just a quick reminder that orders for Thanksgiving should be placed as soon as possible.  I will be shipping out the last Thanksgiving orders Saturday & Monday to ensure that they arrive in time.

Our seasonal Pumpkin Pie Candy Bars and Pumpkin Pie Caramallow are perfect for the holidays!

Thank you!
Nina
Founder & Chief Chocolatier, BonBonBar

Pumpkin Pie Candy Bar Pumpkin Pie Caramel & Graham Cracker

Pumpkin Pie Caramallow Pumpkin Pie Caramel wrapped around Vanilla Marshmallow

Single Malt Scotch Bar Chewy Caramel, Malt Ganache, & Maldon Salt.