Sunday, November 12, 2006

In The Kitchen With James J.

startingangelfoodJames J. is happy with the move from Watertown to Lake Mills. They have the space they need, are closer to the other candy store in Madison, and of course, home. The Lake Mills chocolate factory is their central kitchen, and is housed in two large rooms accessed from a friendly looking hallway (the woman's bathroom there has Barbie wallpaper), and from behind the candy counter.makingcandy
This James J. Chocolate Shop looks about the size of the one that burned down on University Avenue in August of 2005, and even has a souvenir or two from the old shop. (See the rolling pin candy cutter with the black handle.)
candythermometerJim uses copper pots and marble tables along with these cool cutters to make his candy. The latest acquisition is a caramel candy cutter that was sitting next to piles of fairy food during their chocolate and wine tasting event. Laurie Jarnigo says they only make fairy food, aka angel food, devil's food, or sponge candy, from October through April or May.
Did you know few places actually makechocmolds chocolate, but use the chocolate they get from chocolate makers to fashion their own molds and candies? James J. and Oregon's The Chocolate Caper are candy makers, Scharffen Berger is a chocolate maker.
The arsonist caught coming out of the Jarnigo's candy store got five years. Their chocolate shop on University had been there for 17.
makingangelfoodThe new place by Mallatt's on Monroe Street somehow managed to open two weeks before Christmas after the late summer fire. And since some of us have become spoiled by handmade James J. canes, sugar plums, anise, and lemon butter candy, it opened just in time.
This is what naked fairy food looks like. It immediately takes the golden blog shape after pouring out of the copper kettle. cooledangelfood

1 comment:

choc snob said...

I love the army of chocolate elves.