Chocolates by George! opened in the spring of 2005, selling truffles and caramels at a local farmers market on Whidbey Island, Washington.
George had moved to Whidbey Island in December 2003. Too young to be retired and looking for something to do with the time I now had available, I started looking at the cookbooks accumulated over the years. I always enjoyed cooking for family and friends, even for large groups of people at the churches I served as pastor. During the years I took a few classes in cake decorating and, without ever advertising, found myself providing cakes for all occasions in the area. A caterer soon approached, saying she supplied everything but the cake for weddings. Could she refer clients to me? Soon I was making wedding cakes for 100-150 people several times a month – all while continuing to serve as a parish pastor.
I am a true chocoholic. I gladly admit it. I have loved working with chocolate in cakes. What caught my eye when I started to read the cookbooks, were truffles. When my father originally came to this country from Germany, although trained as a blacksmith, he started working in a German candy store. I guess a little of that was in my blood. Starting with simple recipes, I began to experiment – types of chocolate, types of cream, and types of butter- and soon I began to create a truffle that I was happy with.
A tempering machine followed; soon new cookbooks with caramel recipes and nut clusters were discovered and we were on our way.
I still like to experiment with new and different ingredients. Sometimes I will read a recipe and think “Sure – but what if I tried this or that?” Sometimes a friend or customer will make a request and I simply respond, “Let me see what I can do” and something new is created. I have around 30 different truffle recipes that I use when making truffles. In addition, around the Christmas holidays, I make my own marzipan – an almond/sugar confection that I remember from my youth. I shape them into miniature pieces of fruit, or simply roll it into balls and dip them into tempered chocolate. Good either way.
I do all the cooking, I am the sole “employee”. In addition to creation of the new chocolates, I make them, package them, market them, and sell them. I created the distinctive packaging, and people have begun to recognize Chocolates by George! simply by the way it is packaged.
Between batches, I also maintain a tiny Bed and Breakfast on Saratoga Passage I call Angels Guest Suite. And yes — chocolates are provided on the pillows like in the finer establishments. Mine, however, are hand made!
George Brunjes