Salted Chardonnay Caramels and Cabernet Bon Bon's

Who doesn't love Chocolate? Several years ago I was lucky enough to happen upon some classes being offered at the Napa Valley Cooking School for food enthusiasts. Well needless to say I signed up immediately as soon as I saw the word "chocolate". These are generally 3 hour hands on classes on specific topics where you get together in groups and follow recipes under general chef supervision. You get the benefit of many recipes, tips and tricks you may not otherwise learn. The hard part is going home and remembering everything you learned. It is so fast paced and you literally gloss over so many things your head is spinning when you get home.

I met the most wonderful chef by the name of Stephen Durfee. He was our "chocolate" instructor. He had a list of 17 recipes ranging from Chocolate Souffles to Buche De Noel to Truffles. Did someone say truffles? Chef Durfee didn't know he was creating a monster. I took to truffles like a duck to water; not in the "I know what I'm doing" sort of way, but more in the "I didn't know you could do that at home!" sort of way. So I learned to temper chocolate....how fun is that!

These are some Salted Chardonnay Caramels and some Cabernet Bon Bon's that we made for V2V in the Napa Valley. It's a yearly event that takes place in the Stag's Leap District. My in-laws are one of the participating wineries and asked if I could incorporate their wines into my newly found talent. Success... it has made its way to the table.

My daughter is a God-send in more ways than I can count; she comes home from Southern California for a few days just to help me. She is the one with the talent who does most of the enrobing. She also happens to be the Master taster.

We have more fun than two people should be allowed in a kitchen. I am truly blessed.