Friday, December 14, 2012

Winter Truffles 2012


Dear friend of Two Poet Truffles,

As some know, we are no longerTwo Poet Truffles, but Two Poets and a Four and a Half Month Old Truffles.  Vivian is our new "helper," and because of her, we aren't doing the full Two Poet holiday truffle extravaganza.  Instead, we have a fixed number of boxes that dad could make during naps and while bouncing the "helper" in a Bjorn. 

We went simple, sort of.  We are offering limited numbers of mixed boxes of six (3 salt caramels and 3 seriously dark chocolate with cacao nibs).  We also have limited boxes of a spicy variety.  This year it's six smoky chipotle and crunchy quinoa truffles per box. 

All boxes are $12.50.  Shipping is per address: $6 for 1-2 boxes, $10 for 3+. 

Please email twopoettruffles@gmail.com to secure your orders.  We expect to sell out in a few days. We will respond with an invoice with a PayPal link or an address for sending a check.

Thank you for your past support and happy holidays.   Once again, but slightly differently: all proceeds go to clothe, house, and feed two poets and their progeny.

All Best,
Katie, Ryan, and Vivian

Saturday, November 12, 2011

We are not currently reading for The Concher and won't be looking at or responding to submissions at this time.

Please check back! When we open a reading period, we will post guidelines and open/close dates here, and we look forward to seeing your poems then.

Thank you for your interest.

Monday, January 18, 2010

The Concher 2 is here.

[update: we're sold out!]



The Concher 2 is a hand-stitched, hard-bound journal featuring poems by:

Kristin Abraham * Dan Beachy-Quick * Michelle Brown * Beth Coyote * Kirk Davis * Christopher DeWeese * Rebecca Dunham * Grace Egbert * Rae Gouirand * Matthew Henriksen * Matthew Hittinger * Alex Lemon * B.J. Love * Kristi Maxwell * Karyna McGlynn * Jennifer Metsker *Aimee Nezhukumatathil * Sean Norton * D.A. Powell & Haines Eason * Kate Schapira * Bronwen Tate * Andy Trebing * KC Trommer * Jen Tynes * Joshua Marie Wilkinson

The flavors we’ve chosen to compliment this batch of words are:

spicy cayenne * honey pistachio * lavender vanilla * peanut butter pretzel * pomegranate white chocolate * smoky orange caramel


For $22, you receive the journal, a box containing one truffle of each flavor, and priority shipping. Because we want you to enjoy the chocolates at their peak, we hope to have all orders in as soon as possible so we can ship promptly. Supplies are limited.

The chocolates are hand-crafted with fresh, natural ingredients (like Scharffen Berger chocolate, organic butter, honey, vanilla bean, fresh orange zest, lavender flowers…).

[Please note that, although only two of the flavors contain nuts, none of the chocolates are suitable for those with nut allergies, as we dip them in the same outer chocolate.]

Questions? Email us at twopoettruffles@gmail.com.

Sunday, January 20, 2008

2008 Update

We will be extending our reading period for The Concher #2 until March 15, 2008. To those of you whose work we are still holding onto, thank you for your patience! We will be in touch with you soon.

Wednesday, August 1, 2007

Now Reading For The Concher #2

Thanks for stopping by.

We will be reading poetry submissions for The Concher #2 from August 1st- December 15th. This will be an expanded issue with new, more streamlined packaging for the chocolate-poetry combo -- and new flavors, too!

Please send 5 or so poems (with all poems in a single attachment) to twopoettruffles@gmail.com. In the subject line, please include your name.

We try to respond to all submissions within two months. However, we sometimes keep work we like to see how it fits into the issue as it forms. If we hold onto your work for a long time, it's probably a good sign. Simultaneous submissions are fine. Please notify us promptly if a submitted poem gets taken by another journal.

Please read the posts below for information on our truffles and on the first issue of The Concher (which also has an explanation of what a concher is). As always, we are NOT looking for poems about chocolate, candy, sweetness, etc. We prefer poetry that feels in tune with conching, an inexplicably transformative process of chocolate production.

We are excited to read your work and look forward to putting together another issue of The Concher. In the meantime, check out this amazing technique of fruit candying: Lilamand Confiserie. The page has a slide show; give it a minute to cycle through the pictures. Yes, those are whole candied fruits in the basket. And no, we can't do that yet.

Katie & Ryan

Flavor Ideas?

In addition to reading your poems, we'd love hearing your thoughts on an ideal chocolate truffle flavor. What flavor or flavor combination, infused into chocolate, would be poetry to your tastebuds? Go classic or experimental. Send your suggestions to twopoettruffles@gmail.com. (These are separate from poetry submissions, and you don't have to submit poems to suggest a flavor, and vice versa.) The subject line should read (Your Name) Flavor. If we like an idea (and haven't already tried it), we'll take it to our test kitchen. And thanks!

Sunday, May 13, 2007

The Concher #1 is sold out

We are somewhat excited and somewhat sorry to say that issue #1 is sold out, but thanks for stopping by. We will be reading for a larger issue #2 August 1-December 1. More general info on submissions below.

Wednesday, April 25, 2007

The Concher #1

THIS COULD BE YOU!

We are pleased to announce the publication of the inaugural issue of
The Concher.

#1 Poets:
Brent Armendinger ::: Adam Clay ::: Phillip Crymble ::: Darcie Dennigan :::
Ray Hsu ::: Tung-Hui Hu ::: Reb Livingston ::: Rebecca Loudon :::
Marc McKee ::: Kathleen Rooney & Elisa Gabbert ::: Craig Morgan Teicher :::
Samuel Wharton ::: Sarah Wolfson

#1 First Lines:
Say I say animal machine, would it make ::: The teenager's prosthetic limbs get stolen. ::: the vein in your throat candle blackbody ::: (it felt like an experiment at first) ::: Birds swing into the milk ::: were writing letters. Me or you, ::: There is a bruise to your breath, my love, that I swear you ::: He will want the vulture. He will put on a cotton button-down ::: My ghost walks through the door ::: Who become the parents of the trespassing ::: A perfect apple exists outside the realm of sense. ::: Recalling a symbolism once fixed and familiar, ::: Just inside the petting zoo the little goats ::: He writes the usual from Brazil. I know the place ::: The sweat of him ::: All over. Meaning lost or gone. A local idiom that speaks ::: People who call high school the best years ::: Parachute silk, iron ore, gasoline, ::: As if they would allow the star ::: The homeless man is in love with me.

#1 Truffles:
Espresso Caramel ::: Classic Ganache with Cacao Nibs ::: Pomegranate Ganache with Almond Marzipan ::: Milk Chocolate Ganache with Coconut and Curry ::: Whiskey Ganache ::: Orange White Chocolate Ganache with Hazelnuts.

Wednesday, April 4, 2007

The Concher: A Chocolate & Poetry Experience

The Concher is the name of a publication which will be put out by Two Poet Truffles in late spring. It will be a literary as well as a culinary experience, as the issue will include a box of our truffles and caramels. The collection, like our chocolates, will be hand-constructed with quality ingredients. Contributors receive a free copy of the issue including the chocolate sampler.

We are no longer reading submissions for Issue #1. Stay tuned for more information on our first issue. We will be reading for Issue #2 August 1-December 1, 2007.

The concher – which, in its original form, had paddles shaped something like its namesake, the conch – is the last major machine used in chocolate making. Chocolate nibs, sugar, cocoa butter and other flavorings are put in this machine and then, with either rollers or ball bearings, are agitated for days, sometimes as long as a week. Prior to the machine’s invention in 1880, chocolate was gritty, and the flavors were simpler and more acidic. While conching is considered the hallmark of modern, quality chocolate production, it is unclear exactly what happens during the process. Despite some recent scientific investigation, conching remains shrouded in myth and speculation.

Here are a few facts and theories: during the process, the cocoa is ground until the particles are smaller than our tongues can detect, hence the silky texture. It is also variously thought that this reduction smoothes the rough edges and creates more surface area on the particles for cocoa butter to cling to, resulting in a richer flavor. It has long been thought that the constant kneading of the chocolate, along with heat from the friction, releases volatile acids and excess humidity, which deepens the flavor of the chocolate. As food scientist Gregory Zeigler says, “Over the years, there have been numerous attempts to discover that 'great chemical reaction,’ such as acid reduction, that would help explain what actually occurs during conching.” However, most tests have proven little or no change, though it is undisputed that something subtle and significant is happening.

Monday, April 2, 2007

Welcome to Two Poet Truffles.

We offer seasonal artisan chocolates and confections. As the name implies, the founders, sole producers, and beneficiaries of Two Poet Truffles are two poets. All products are made by hand, in small batches, with high quality ingredients. As of right now, we are a small word-of-mouth operation run out of our home, though we are working towards making this a full-scale business. Boxes can be ordered through this site.

Our spring truffles are sold out. In late April, we will be producing The Concher, a new poetry and chocolate publication.

Thank you for your interest.