There was so much moisture in the air it was like walking through a misty shower spray. The only difference between this and the spa is that it is cold, bitterly cold.

It is raining so hard the air looks white. The air is so moist the windows on the garage were covered in water, even though they were under cover!

That is a lot of water swimming about! It's our version of winter here in the Northwest. It's cold, wet, and family...the rain is like family here.

I am looking forward to a fire in the fireplace, the warmth of the flames lapping my backside as I stand looking in no general direction and without a thought at all in my brain. How blissful that will be if it comes to pass!

Easy is what we wish for after a stressful year. And thus this year is turning into a big stocking stuffer year.

Everyone is looking for stuffers to go with their panettone or fruitcake. Here is a short list, to inspire ideas both savory and sweet, though it is mostly sweet.

Our criteria is pretty simple, they must slip into a stocking...large stockings. FYI, these are the same treats that we share with Santa by the chimney with care....

Lots of food has a wonderful history of being stuffed in a stocking, and many have a history dating back centuries!

We chose some of our favorites and share them here.

Order soon - Shipping cutoff is Tuesday, December 16th!

And don't forget today we have bread pudding to sample in the shop, along with snacks, appetizers, and easy party bites made from ChefShop's favorite ingredients!! (Sorry no online tasting available :))

Click Here To Go Exploring!

Marrons Glaces, which translates to "glazed chestnuts" in French, have a rich history and are a traditional confection in France.

It is told that the confection was created in the 16th century in the town of Privas in the Ardeche region. The Ardeche region is known for its sweet chestnuts, and the method of candying chestnuts was developed as a way to preserve them.

The process of making Marrons Glaces involves candying chestnuts in sugar syrup. This method not only preserves the chestnuts but also transforms their texture and flavor. The chestnuts are first blanched, then slowly candied in successive layers of sugar syrup until they become translucent and take on a sweet, delicate taste.

Marrons Glaces gained popularity in the 18th and 19th centuries and became associated with festive occasions and holidays. They are often enjoyed during Christmas and New Year's celebrations. In France, Marrons Glaces are exchanged as special gifts.

Shop now for Corsiglia Marrons Glaces in Wooden Box here!

This Swiss Grand Cru drinking dark chocolate powder has become a ChefShop house favorite. If you like hot chocolate and are always disappointed when you make a cup from a powdered mix, then this drinking chocolate will change your life!

It's easy to make a decadent demitasse cup, and you'll get delicious results using heavy cream, milk, oat milk, or even skim milk.

Grand Cru drinking chocolate is premium, created by the Swiss from primo Venezuelan cocoa beans, and will never disappoint!

Chocolate was consumed solely as a beverage and a bitter drink it was by the Central and South Americans, and this practice continued for centuries after Spanish explorers brought it back to Europe.

When the Dutch developed a process to remove the cocoa butter from the beans, the result was a smoother, darker cocoa powder, and the use of cocoa greatly expanded beyond just a beverage.

The Swiss Grand Cru drinking dark chocolate powder is top grade, a product steeped in history, and whatever milk you choose, it is guaranteed to be divine!

GRAND CRU COUVERTURE FROM EDELCACAO, SUR DEL LAGO, VENEZUELA

The perfectly balanced combination of coffee and plum aroma complements the distinctive cocoa flavour. The traditional process brings out the scent of orange blossom and cinnamon. This gives the Maracaibo Clasificado 65% a festive touch, which is underpinned by the slightly sweet sultana bouquet and ends with the long finale.

Shop now for Swiss Grand Cru Drinking Chocolate - Dark!

Toffee is so easy to make. Sugar, butter, water and toppings.

And even though it is so easy to make, I never want to. Toffee is such a super treat to eat, I love it when someone else makes it!

It's a gift of simplicity rewarded with a crunch, bite, and flavor!

And this toffee? It is not too sweet, it is a great refreshing treat, and it is not thick, like some. Instead it is thin and svelte. The break is the toffee and not your teeth!

In the package the view is shards of toffee. Each piece is different in shape and size. One side is flat chocolate, the flip side is topped with small white sesame seeds against the contrasting dark chocolate. And when you look closely you can see the black sesame seeds commingling with the chocolate and the other sesame seeds.

The first bite is joyous, with an easy crunch, an explosion of subtle flavor of chocolate, with the toasted sesame tingling the edges of the tongue. And there is a lot more sesame flavor than just what is on top (look closely at the edge and you will see the black sesame is in the toffee, too)!

Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable bite-size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold it to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon!

The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and get the sesame on the edge of your tongue.

You finish with clean molars, and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame.

When you are done with a piece or more, the joy of the bite is still with you to enjoy for quite some time. How good is that! Leaving a good taste in your mouth (instead of a bad one like the news does) is a wonderful thing!

Shop now for NeoCocoa Black Sesame Seed Toffee Brittle!

In France, everyone associates the southern town of Montelimar with nougat, that delicious confection of honey, sugar, egg whites, and roasted almonds.

Nougat has long been produced in Montelimar, but fame arrived in the 19th century when both train travel and vacation time for workers became de rigueur in France. When trains en route to Mediterranean beaches stopped at Montelimar, the travel-weary passengers bought French nougat for a pick-me-up snack.

Since 1837, the artisanal Arnaud Soubeyran company has produced authentic Montelimar nougat there, using straightforward, pure ingredients and old-fashioned techniques. Today, the small factory still uses copper caldrons to cook the nougat. When it's ready, it's laid out and cut on marble slabs into the nougat candy bar we all know and love.

To earn the designation "nougat de Montelimar," French nougat must follow certain specifications regarding proportions of ingredients, including a certain amount of "miel toutes fleurs" - mixed-flower honey. At Arnaud Soubeyran, this "toutes fleurs" honey comes locally from Provence, as does the lavender honey also used.

If you ever find yourself in Montelimar, stop by for a visit! Arnaud Soubeyran offers a terrific little museum where you can watch nougat-making in progress, as well as learn about the process (starting with entering a walk-in model of a beehive to learn about honey!) and check out all sorts of antique nougat-making gadgets.

Shop now for Arnaud Soubeyran Nougat de Montelimar!

Since ancient times, chai has been a daily tradition shared with friends and family all over India multiple times a day. Chai is traditionally a freshly brewed black tea with added milk, spices and sugar.

With Jaipur Chai you can make the perfect chai elixir by just adding hot water.

It's the perfect, soothing combination, which not only gives us a little pick up, but settles your spirit and calms your nerves.

Original Marsala Chai is a classic and this one is perfectly balanced between the warming cinnamon and cardamom spices, and you control the milky flavors with water, steamed or iced milk of your choice. Perfect on a wet, Seattle winter afternoon.

Skip the packets - 4 teaspoons of mix per 8 oz. of hot "milk".

Shop now for Barista Pack Original Masala Chai No-Dairy here!

When we first gave this panettone a squeeze and tore off a piece, we were excited but also a little apprehensive. Olive oil, when added to a food where you don't expect it, is often either underwhelming or not enjoyable at all.

In this case, the combo of Blood Orange and olive oil makes this Panettone a fun one! It is delicious, it is fun, it is different and it is special!

We have sold out always, and this year we were able to get extra! So if it piques your taste buds order now!

Created with Bona Furtuna’s organic Sicilian olive oil and candied Sicilian blood oranges, this soft and aromatic panettone captures the bright, sun-warmed flavors of Sicily. The airy, buttery crumb is made luscious with olive oil, which adds a silky richness and delicate fruitiness. Studded with tender bits of citrus, every slice feels both indulgent and refreshing—a perfect harmony of sweetness and light.

A modern take on a beloved Italian holiday cake, this panettone is bouncier than traditional butter-rich versions, while still maintaining the satisfying depth and warmth of handmade panettone. It's wonderful with espresso or dessert wine, or toasted for breakfast with mascarpone and a drizzle of olive oil.

Shop now for Bona Furtuna Organic Blood Orange and Olive Oil Panettone!

Like many of the recipes we have we test and test and test again.

I tested a slightly modified version of this recipe over Thanksgiving with quite a good response. Sometimes modifications come from what you have on hand!

I had cream and no milk and well, it made it better. Way better!

I added a handful or so of really big raisins which was a way to get closer to every bite with fruit in it. And I added cinnamon, though I am not convinced it did much.

I was convinced that tearing up the panettone with my bare hands created the best results, not positive on this, either.

And I am very confident that the Blood Orange Panettone is the best to make this recipe. The less ingredients, olive oil, slightly drier personality allows it to sing in the custard.

Cheers and happy holidays!

See the ChefShop Simple Panettone Bread Pudding Recipe here!

Classic blonde panforte from the original birthplace of panforte - Siena, Italy. Candied orange peel, citron peel and almonds, all wrapped together with sugar, honey, powdered sugar, and a little wheat to hold it all together. The best power bar you will ever eat!

Shop now to see all the Panforte!

Pate de fruit is a type of traditional French confectionery that consists of fruit paste or fruit jelly, often made from pureed fruit, sugar, and pectin, and set into a firm, chewy texture. These fruit pastes are typically cut into small cubes or shapes and dusted with sugar to create a delicate, bite-sized treat. Pate de fruit is known for its intense, natural fruit flavor and vibrant color, which is derived from the fruit pulp used in its making.

How is Pate de Fruit Made?

The process of making pate de fruit involves several key steps:

Fruit Puree: Fresh fruit, such as raspberries, apricots, or quince, is pureed to create a smooth base for the candy. The fruit puree is typically strained to remove seeds and fibers.

Sugar and Pectin: Sugar is added to the puree to help the mixture set, while pectin (a natural gelling agent found in fruit) is used to help the mixture firm up. The exact amount of sugar and pectin will depend on the type of fruit being used and its natural pectin content.

Cooking: The fruit puree, sugar, and pectin are boiled together until the mixture thickens into a gel-like consistency. This step requires careful attention to prevent burning and to ensure the right texture.

Setting: Once the mixture reaches the desired thickness, it's poured into molds to set. The mixture is left to cool and solidify into a firm, jelly-like consistency.

Cutting and Coating: After setting, the pate de fruit is removed from the mold, cut into cubes or other shapes, and dusted with sugar to prevent it from sticking and to add a little extra sweetness.

Pate de fruit is prized for its natural, bright flavors and is often made with fruit varieties that have a high pectin content, such as apples, quince, and certain berries, which allow the jelly to set well without the need for excessive added gelling agents.

Pate de fruit is believed to have originated in France and has been a part of French confectionery traditions for centuries. The precise historical origins of pate de fruit are not fully documented, but it is closely related to other European traditions of fruit preserves and jellies.

The technique of cooking fruit with sugar to create a preserve is ancient and was commonly practiced in Europe, particularly during the Middle Ages, when fruit was often preserved for the winter months.

The name "pate de fruit" likely originated in the 18th century or earlier, though the exact time is unclear. Historically, French confectioners would have used a variety of fruits, depending on what was available, to create sweet fruit pastes and jellies. These sweets were typically enjoyed by the aristocracy and were often served as a luxury treat.

The modern version of pate de fruit, which involves a precise, controlled method of making fruit jellies with a firm texture, became more defined and popularized in France during the 19th century. French pastry chefs began perfecting the technique, and it became a common offering in patisseries and confectioneries throughout the country.

See our Pates de Fruits here!

Pruneaux d'Agen (Agen prunes) are the famous dried plums of southwest France, especially from the Lot-et-Garonne region.

As the story is told the Crusaders returning from the Holy Land in the 12th century brought back the Damas plum variety from Syria. Then the Monks of the Benedictine Abbey of Clairac grafted this exotic plum onto local rootstock, creating the Prune d'Ente ("grafting plum"), the variety that is still grown today.

The Southwest of France, the Lot-et-Garonne region, is filled with warm summers, soil rich in alluvium, and the air is filled with humidity from the Garonne River valley. These are perfect for plum orchards. By the Middle Ages, prunes in the region became a significant crop.

Agen, located on the pilgrimage route to Santiago de Compostela, became the main trading and export center for prunes. That's why they're called "Pruneaux d'Agen", even though they're grown across the region.

Traditionally, plums were dried in the communal four banal ovens before the development of specialized prune-drying kilns. This drying process allowed long-term preservation, making the prunes highly valued as provisions for travelers, merchants, pilgrims, and sailors.

They were shipped down the Garonne to Bordeaux and from there exported across Europe, where by the 17th and 18th centuries Pruneaux d'Agen had achieved widespread fame.

In 2002, the product received a Protected Geographical Indication (PGI), formally recognizing its historic link to the region and guaranteeing authentic production standards. Only Prune d'Ente plums grown, dried, and processed within designated areas of southwest France may bear the name "Pruneaux d'Agen."

Today they are prized for their deep flavor, soft and sticky texture, natural sweetness, and nutritional richness, and they remain a beloved ingredient in both, sweet and savory dishes or simply enjoyed on their own. And they are rich in sugars, fiber, and nutrients!

See All the Pruneaux d'Agen!

On my recent trip to NYC I visited Joan at Chocolat Moderne, we only talked about chocolate for a moment, and as per usual we talked about shipping and business. Always a joy to do so!

I did go to get chocolate of course so that I could taste the Hanukkah collection. I wanted to confirm that these are the chocolates, the Bonbons that my taste mind remembered.

I was not disappointed at all!

They are as special and wonderful as I would want them to be!

Joan and her team were just gearing up to make our batch which is what we now have in hand.

Limited supply and made to order.

Shop now for Chocolat Moderne Hanukkah Chic™ Bonbon Collection - 12 piece!

These bacon-wrapped dates with almonds are always a big hit in the Spanish Tapas Cooking Class. So easy and so perfect! Make sure to invite over a crowd when making them, or you might find you've eaten the whole batch yourself!

See the Deviled Dates Recipe here!

Cut this prune in half and you might see a piece of candied peel peeking out.

If you just taste the prune center alone, you'll get the delightful flavor of prune infused with xxx.

One bite and you can't help but close your eyes as you savor the flavor—it is THAT delicious!

With a gentle touch to the sweet side, the center of the prune is this wonderful, lush-flavored creme.

It's as if you're eating micro-jets of aromatic oil exploding from the skin of an orange when you peel it, but in a solid form via pruneau cream. The finish is the delightful chew of the skin of the prune.

Scissor one in half to share, or enjoy by yourself. Take your time with this one if you can. I can't wait to eat another!

See all the Favols Pruneaux d'Agen here

Founded in 1991 in Saint-Remy-de-Provence, Le Petit Duc set out to use old recipes of traditional sweets of Provence, thus reducing sugar, and natural ingredients compared to modern manufacturing. In 2019, the house joined Biscuiterie de Provence, which now continues the brand's work in the same spirit of craftsmanship.

Le Petit Duc describes itself as a "fabricant de douceurs, decouvreur de tresors"—a maker of sweets and discoverer of treasures—and that ethos guides everything they do.

Their team digs through regional culinary archives, reinterpreting time-tested recipes with almonds, honey, candied fruits, walnuts, pistachios, and other staples of the Provencal pantry.

Most of their creations are lightly sweetened (peu sucres) and tender (moelleux), letting natural flavors come forward instead of relying on sugar.

Their signature calissons are a perfect example. Traditionally shaped like a lozenge, Le Petit Duc's version is square, a distinctive shape that dates back to their early days, when they lacked a classic calisson mold. The squares remained, becoming their hallmark.

Le Petit Duc makes calissons, biscuits, nougats, chocolates, and fruit pastes much as they always have: in small batches, tradition, and preserving the flavors of Provence.

Shop now for Le Petit Duc!