It's Easter Sunday. Regardless if you believe in Jesus or not, it's hard not to be struck with the power and beauty that is the story of Easter. It's all about second chances. And if you watch the evening news with any regularity, it's hard to believe any of us are deserving of a second chance. Still by grace we continue to receive them. Never ceases to amaze me.
If there are any deserving of a second chance, it's Nick and Molly Pastermack of Kilwin's Chocolates in Annapolis, Maryland. Molly found my humble little blog where I wrote about a trip to Kilwin's Chocolates roughly six months ago. Navy football game, boat show and busy Saturday night traffic made for a bit of confusion at Kilwin's that night. Molly asked me if I'd be willing to give Kilwin's a second chance and promptly sent me a batch of the velvety butter creams I had missed. She also sent lovely hazelnut truffles, chocolate and walnut covered rice krispy treat (yum!), a bag of caramel popcorn with pecans (Nutcracker Sweet) and the truly divine chocolate bombe truffle that is worth it's weight in gold. Of course I told her that I'd only do it on one condition...
She had to let me interview her for the blog. Thankfully, she happily agreed.
The interview with Molly Pastermack of Kilwin's Chocolates is below. And no, I didn't do it because it's Easter. I did it because the chocolate the first time around was darn good. The chocolate she sent after was an added benefit because they were hauntingly good. (Thanks a lot Molly. Now I have to haul my behind back up to Annapolis just to get another fix of those butter creams and bombes... Oh, I can order them online? Don't tell me that. Lord help me!) Plus, she was such a sweetheart. How could you deny someone so sweet and dedicated to God, family and chocolate? My kind of gal.
1) When did you first discover you were a foodie? Tell me about it.
Didn't realize we had fallen into that category until we were on vacation and found ourselves in all the fudge and ice cream shops in town, just to see if they "knew" how to paddle a good fudge, or if there ice cream was worth the calories :)
2) How did you and your husband fall into Kilwins? What made you choose chocolate?
Actually, my husband first fell in love with me, then fell into a job at Kilwin's. Being from FL, and I from Northern MI, the summer before we got married, he came up to Harbor Springs to be close to me and my family and just got a "job," which then led to a career. We consulted for Kilwin's franchise for 2 years, then had the opportunity to own the Ft. Myers Beach store. With in 2 years, we sold it, and moved into real-estate. WHAT were we thinking??? So after 4 years of dealing with "ugly" houses, we wised up and had the opportunity to move from FL, to MD and open this awesome location. Chocolates are much more fun, the people associated with chocolates are either in a good mood when they come in or in a good mood after they get their fix. We always have great gifts right at our finger tips, and when the world seems too much, oh what a vanilla butter cream can do :)
3) What is one thing you want every customer to come away from Kilwin's with?
Our mission is "to sell enjoyment"
4) What are your thoughts on tempering chocolate? Do you temper your own chocolate? Marble, stainless steel or double boiler?
I don't temper chocolate, I leave that to my detailed husband (actually, he doesn't let me in the kitchen much, I just sell the goods:). We have 3 Hilliard machines (one white, one milk and one dark )that we melt through 100's of pounds of chocolates. Personally, I love it when something goes out of temper, b/c I reap the benefits ;). Annapolis is much easier to get things in temper and to stay in temper b/c we aren't dealing with as much heat or humidity, but we do have to watch what goes on the front tables, b/c when the sun comes in at about noon, it can ruin whole trays of goodies if we aren't careful.
5) I believe culinary scars tell so much about a person. Tell me about the worst burn you’ve ever gotten making candy/chocolate.
The 7 year old scar on my hubby's hand from 300 degree cashew brittle has been the worst. But when you're in the middle of pouring, flipping and stretching a brittle for a crowd, it's hard to act like all is cool.
6) Give me a foodie Twitter (140 characters or less) about Kilwin's, chocolate, candy, food, whatever.
I think I will go with my Bible justification for all my afternoon craving and late night snacking.......... "Taste and See the Lord is good"--Psalm 34:8
If you're ever in Annapolis, ladies and gentlemen, go to Kilwin's Chocolates. You'll probably catch me there ordering vanilla butter creams and bombe truffles, secretly wishing the sun would mess up a batch so I can pounce.
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