And that's all she wrote...

It is now September 16th, 1:27 p.m., almost 24 hours since this year's Chocolate Fest event concluded. I'm going to be honest: I am slightly in shock! It seems like just yesterday we were getting started with everything. The first phone calls to vendors were going out (the first of probably 1.8 billion), the first designs for the fliers were being designed, and I was figuring out how the heck one writes one of these new fancy blogmajigers! I feel like I've learned more about chocolate than anyone could possibly want to know this summer, but I've also about the sweet chocolately center that people have inside of them! That's right...this is going to be one of those sugary sweet sappy blogs. So get ready.

Over the past several months I've seen all of the hard work, determination, and passion that the people here at Young Audiences* have put into Chocolate Fest! The staff here is made up of wonderful folks who are trying to make a difference in the world and you should probably give them a huge donation. Haha, I'm just joking! Unless you really want to give them a huge donation, because that would be wonderful. I want to sincerely thank them for letting me be a part of this! Through all of the meetings, emails, research, more meetings, more emails, phone calls, and Post-its, I've learned a lot and had a great experience! And I hope of all of you, dear blog readers, have gained something as well! Whether it be discovering a great new recipe...bourbon brownies were a favorite here in the office....or realizing that it's okay to eat chocolate every single day, or hopefully learning something about Young Audiences, I hope that we've been able to share something special with all of you!

So, thank you everyone for tagging along on this blogging journey!

And sincere thank yous to everyone who attended yesterday's Chocolate fest! It was a blast! I personally walked away with four cupcakes, plus some mousse!

We will hopefully see all of you at Chocolate Fest 2012!

See, that wasn't too overly sappy! Although, I think I need a cupcake now...

-Intern Hanna

Interview with Confectioneiress!

On the eve of Chocolate Fest, we would like to bring you one more quick interview with one the vendors you will see tomorrow at the Arts Garden! Confectioneiress Cupcakes and Sweets recently opened its doors in Zionsville. It's a fun little shop with a fun and funky atmosphere and even more fun and funky cupcakes!

Confectioneiress owner Mica says that she loves creating unique flavors (over 200 flavors in the shop!) and that's what she's bringing to Chocolate Fest. Intrepid Intern Hanna braved the trek to Zionsville for a taste of these highly sought after delicacies. There, Mica led her through a taste test of the two of the three (the third wasn't done baking yet) cupcakes she will be offering at chocolate fest. Here's what she has to say:

"The first cupcake was a Mexican Hot Chocolate cupcake. At first, it looks just like a tasty, normal chocolate cupcake. But on closer inspection it's certainly anything but normal! Made with rich chocolate, cayenne pepper, cinnamon, and other spices, this little cupcake has a warm, spicy flavor that would be perfect on a fall day or on a cold snowy evening.

I was really excited about the second cupcake Mica gave me: chocolate with candied bacon! Mica told me that bacon cupcakes are very trendy right now and I couldn't wait to try it out and see what all the fuss was about. It's defiantly a treat for the more adventurous cupcake lover or a g bacon lover. Candied bacon sits atop a mound of rich chocolate frosting. At first I wasn't sure what to make of it. I'm not used to my cupcakes being crunchy, but after a few bites, it grew on me. The sweetness and the saltiness are a very pleasing combination. Visitors at chocolate fest will just have to make their own opinions!

The last cupcake at Chocolate Fest, which I sadly did not get to try, will be a salted chocolate caramel with pink peppercorn. I am a great cupcake lover and I can't wait to add this one to my list of cupcake conquests! I would also like to add that I couldn't leave the shop without buying anything, so I purchased a chocolate chip cookie dough cupcake. They won't be at Chocolate Fest, but I strongly recommend you go get some at the shop! It was a little bit of cupcake heaven!

Fun Fact: Mica's favorite cupcake flavor is coffee and cream. She's a big coffee lover."

So there you have it! Cupcakes galore! Come check Confectioneiress, Mica, and all our other wonderful chocolate vendors tomorrow at Chocolate Fest at the Arts Garden from 10:00 a.m. -2:00 p.m. Remember each dessert is 5 dollars and proceeds go towards supporting Young Audiences' mission of providing arts education! Can't wait to see you all there!

Interview with Just Pop In!

Intern Hanna interviews the bubbly owners of Just Pop In! about what tasty treats they are bringing to Chocolate Fest....which...I don't know if you know this or not... is this Thursday, September 15th, from 10:00 a.m-2:00 p.m. at the Arts Garden downtown.

Check out the video on youtube by clicking this lovely button right here!

Top 5 Reasons why YOU should go to Chocolate Fest!

I can't believe it, but Chocolate Fest is less than a week away! Oh....how time flies. I'm positive everyone out there in internet-land is just as excited as I am. You're probably happily clutching your pre-ordered Chocolate Fest tickets, brushing up on your chocolate knowledge, and anxiously watching the seconds tick by until it's finally time to get your hands on all the best cocoa-y, tasty goodness that Indianapolis has to offer!

Okay, well...maybe not. But you definitly should get pumped for Chocolate Fest! If you need convincing, here are Hanna the Intern's Top Five Reasons why YOU should go to Chocolate Fest this year:

1. You will be supporting YA's mission of arts in Education!!!
The arts are fantastic. They are essential for a child's successful growth and development! By nurturing your body with ridicules amounts of chocolate at the Fest you will be nurturing students' mental, emotional, and even physical health! Want to know more about how the arts help students? Click HERE!

2. Did we also mention that the arts help our economy?
Yup, it's true. By devouring truffles, cup cakes, and other wonderful treats and goodies, you are not only helping kids, you are also helping Indianapolis (as well as Indiana's, and even the country's) economy. Arts education in schools leads to a greater appreciation of the arts in general. More support for the arts leads to a stronger economy. Wondering how? Click HERE!

3. It's a fantastic break from your busy day!
Yes, we realize that Chocolate Fest's hours are in the middle of a workday (Thursday September 15th, 10:00 a.m.-2:00p.m.) but since it's conveniently located in the Arts Garden and in walking distance of a lot of businesses, we figure what better way to step away from your desk and get a little you time? There will be to-go containers, so feel free to load up on desserts to take back to the office. With so many varieties of chocolate and so much stress back at work, you really deserve to come to Chocolate Fest and indulge!

4. We're really awesome at Young Audiences.
I'm going to be honest.....we're some pretty cool people over here at YA. Come hang out with us. We're a blast.

5. Chocolate
If you've been reading this blog at all over the past months, you probably have some serious chocolate hankerings. One of the best reasons for going to Chocolate Fest is simply for the chocolate (duh). We've got some of the best vendors in Indianapolis all under one roof! You'll find everything from Mexican chocolate cupcakes to flour-less chocolate cake to peanut butter and chocolate popcorn! You really don't want to miss this opportunity to take part in all of these wonderful and decadent treats! The only way this event could get better is if we filled a pool with chocolate and let you swim in it! Hmm....maybe next year?

So, if you're convinced and can't wait to get your hands on some Chocolate Fest tickets, click here please!

We will see all you chocolate crazed folks on September 15th, from 10-2, at the Arts Garden!

A warm drink for a chilly fall day

Suddenly, unexpectedly, and almost surprisingly (especially after those lovely 100 degree days last week), autumn has fallen into our laps. Having grown accustomed to scorching sun and clinging humidity, today's cool 73 degrees has all of us reaching for our sweaters. It's hard to believe that it's finally time to start turning the air conditioning off and digging out the jeans and jackets...or in my case buying new jeans and jackets....you don't spend a summer blogging about chocolate without picking up a few chocolately addictions. Just more insulation for the colder months! So, in the spirit of keeping you warm, Indianapolis, I have found a delightfully spicy and simple drink for those cool September nights. I found this Mexican hot chocolate recipe on FoodNetwork.com, courtesy of Barefoot Contessa. It pairs perfectly with a good book, a nice fire, a blanket, and a snuggly significant other (or cat).

Mexican Hot Chocolate

Yield: 2 to 3 cups

2 Cups whole milk
1 tablespoon light brown sugar
4 1/2 ounces bittersweet chocolate, such as Lindt, chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional

1. Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat hot chocolate over low heat until it simmers.

2. Strain the hot chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks if desired.

Might I suggest a good novel pairing with that? The Shadow of the Wind by Carlos Ruiz Zafon is a film noir style book set in the dark and mysterious streets of 1950s Barcelona. It's the kind of book that makes you stay up late....which would be perfect with a mug of Mexican hot chocolate! It'll make you gasp in horror, laugh in delight, and never want to put it down.

Coming soon: Interviews with the owners from Just Pop In! in Broadripple and from Confectioneiress in Zionsville!

Chocolate Fest is just around the corner. Have you bought your tickets yet?

Brownies can warm up your heart

Food is a great comfort in times of sadness. Like a warm hug on a cold day, food has the power to simply make you feel better. Although it is by no means a cure for the heartbreak from this weekend's tragic events (YA's hearts go out to all affected), these brownie recipes were specifically picked to cheer you up, Indianapolis! Fudgy, sweet, and delicious, we hope that these succulent treats help put a smile back on your face! Also....here are some puppies!

Raspberry-Cream Cheese Brownies

Raspberry and chocolate AND a cream cheese filling!? What could be better than that (other than the corgis above)?

Prep: 20 minutes. Cook: 30 minutes

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies
Cooking Spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

1. Preheat oven to 350 degrees Fahrenheit.
2. Beat first 5 ingredients with a mixer at medium speed until well blended to make the filling.
3. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon 3/4 cup flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl.
4.Combine 1 cup sugar and next 6 ingredients in a separate bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist.
5. Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling, swirl together using tip of a knife to marble. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Makes about 16 brownies.

Tip: For fudgy, moist brownies, bake until the wooden pick comes out almost clean. If it's completely clean, the brownies may be slightly over done.

Cream Cheese Brownies

These rich, delicious brownies have 1/3 the fat of normal brownies, and the taste twice as good. So don't be afraid to indulge!

Prep:25 minutes Cook: 35 minutes

Brownies:
Cooking Spray
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweetened cocoa
1/2 cup fat-free milk
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 (8-ounce) block 1/3 less-fat-cream cheese
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (14 ounce) can fat-free sweetened condensed milk
1 large egg

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat bottom of a 13 x 9--inch baking pan with cooking spray (do not coat sides)
3. To prepare brownies, place butter in a large bowl, beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla, beat until well blended (about five minutes). Add egg whites and 1 egg, 1 at a time, beating well after each addition. Add cocoa and 1/2 cup milk; beat well (mixture will appear curdled).
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture, beat at low speed just until blended. Spoon batter into prepared pan. To prepare topping, place cream cheese in a large bowl, and beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining 3 ingredients; beat until smooth. Spread evenly over batter. Bake at 350 degrees for 35 minutes or until set. Cool in pan on a wire rack. Cut into bars. Makes about 3 dozen brownies.

Tip: If a recipe calls for baking soda (this one doesn't, but this is still good advice) use natural cocoa as apposed to Dutch processed cocoa. Because Dutch process is more alkaline, it may react with the baking soda and alter the texture and flavor of the recipe.

Bourbon Fudge Brownies

These brownies get a subtle kick from a splash of bourbon. Cooking for the kids? Use 1/4 cup hot low-fat milk in place of bourbon for a still yum-a-lishish treat.

Prep: 15 minutes Cook: 26 minutes

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking Spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cocoa, baking powder, and salt, stirring with a whisk.
4. Combine sugar and butter in a large bowl, beat with a mixer at medium speed until well combined. Add vanilla and eggs, beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
5. Coat bottom of a 9-inch square baking pan with cooking spray (do not coat sides). Spread batter into pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Makes about 20 brownies.

Butter Pecan-Toffee Brownies

A little crunchy and a little chewy, these brownies are sure to delight and cure any sweet tooth you may have!

Prep: 13 minutes Cook: 22 minutes

Cooking spray
1 cup packed brown sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
2 tablespoons chopped pecans
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup powdered sugar
2 tablespoons semisweet chocolate mini chips, melted
1 tablespoon hot water
2 tablespoons almond brickle chips (such as Heath)

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides).
3. Combine brown sugar and next 3 ingredients; stir well with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pecans, baking powder, and salt; stir into brow sugar mix. Spread into bottom of prepared pan. Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
4. Combine powdered sugar, minichips, and hot water, stir until smooth. Spread over brownies, sprinkle with brickle chips. Chill until topping is set. Makes about 16 brownies.

Here's some more adorable-ness to make you feel warm and fuzzy inside while you're enjoy your tasty brownies!
Get excited; Chocolate Fest is less than a month away!

Online tickets available!

With Chocolate Fest right around the corner, it's time to start ordering tickets!Online tickets are available in increments of 5.That's five yummy desserts!

To order online please click here.

For individual tickets please call (317)-925-4043 ext. 120 or email office@yaindy.org.
Tickets can also be purchased at select Marsh Supermarkets, as well on the day of the event at the Indianapolis Arts Garden.

Remember Chocolate Fest is September 15th from 10:00 a.m.-2:00p.m at the Arts Garden. Proceeds support YA's mission of giving the gift of the arts to children across Indiana. Keep your eyes open for more vendors being added to our list soon. We hope you've got your sweet tooth ready!