Truffles to get Royal treatment

posted Nov 12, 2011, 12:02 PM by Myria Sawler   [ updated Nov 19, 2011, 12:19 PM ]

Published in the Daily Gleaner, Wednesday February 10th, 2010

Photo by Stephen MacGillivray

Truffles made by a Fredericton chocolatier are fit for the Queen.

Uwe Kuester of Chocolaterie and Patisserie Fackleman shows the letter he received from Buckingham Palace. He’s making truffles for the Queen.

Uwe and Beate Kuester are the owners of Chocolaterie and Patisserie Fackelman on Woodstock Road. As soon as the rush for valentine truffles has been filled, they will begin preparing a sweet and special order for Queen Elizabeth.

Recently, Uwe Kuester watched a television show about Queen Elizabeth's busy work schedule and the charitable work that the Royal Family does.

"I felt sorry for them. I said, 'You know, they deserve a good dessert.' Then I found out that you could write a letter to Buckingham Palace. I wrote a letter and asked if I could send them a few truffles."

Kuester said he thought that he might receive an impersonal and standard response from Buckingham Palace. But when he opened the letter he discovered it was handwritten from Queen Elizabeth's master of the household. "I thought I was going to have a heart attack I was so excited."

The letter from Air Vice-Marshal David Walker arrived Saturday. It said the palace would be pleased to accept the Kuester's gift.

"He said that, 'Yes we want to have the truffles and please call my secretary and make the final arrangements for the delivery.' "

The Kuesters will make their original truffle creation called The Frederictonian. It's a maple cream confection covered in dark chocolate.

Kuester is searching for a special container for their offering to Queen Elizabeth. The presentation of the sweets is equally as important as the taste of the truffle, he said.

"What I am now looking for is a very nice box from Fredericton, maybe with a picture on it. When do you have the chance to send something officially to Buckingham Palace?"

Will the truffles be eaten by Queen Elizabeth and Prince Philip or will someone else eat them?

"I was told that the master of the household would pass them on to the Queen. I hope she will like them."

Hot chocolate: It's the perfect treat for a wintry day

posted Nov 12, 2011, 12:00 PM by Myria Sawler

Photo by The Daily Gleaner/Ray Bourgeois
The chili powder isn't obvious but it gives this drink just a bit of a kick and it makes you stop and think, Umm what is that? I like it.

After a few more sips you literally can feel a buzz. A warm, fuzzy goodness. It's a little bit of heaven in a cup on a cold winter's day, when there are far too many to-dos and not enough time taken to relax and savour the moment.

So why don't we take more time to enjoy small pleasures in life, like this hot chocolate? It's a question that confounds Uwe Kuester, the owner of Chocolaterie and Patisserie Fackleman and The Schnitzel Parlour.

"I don't know. Life is short. If you have a hot chocolate it brings back energy and power for the rest of the day."

There's nothing better when you come in from the cold than sipping hot chocolate. Kuester makes his from a blend of cereal cream, two per cent milk and two ounces of real chocolate.

He cringes when he is asked about chocolate syrup and most prepackaged drink mixes. While there are some good gourmet hot chocolate mixes on the market that appeal to many, in his opinion, once you've had the real thing, there is no going back.

The sweetness of his version of this rich beverage comes solely from the chocolate.

"I prefer bittersweet chocolate. It's almost a celebration for me. If I have a hot chocolate I sit down and really enjoy it."

Calories and fat content shouldn't be a consideration when you indulge this way, he says.

If you want to try to duplicate his version of hot chocolate, start with cereal cream and two per cent milk. He will not give the exact measurements. That's his secret, he says, with a smile.

He free-pours the cream and milk into a 12-ounce mug. Then he transfers it into a non-stick saucepan and places it on the backburner of his stove.

As it starts to heat, he weighs bittersweet Belgian chocolate.

"You can use milk chocolate but this will make the hot chocolate sweeter."

Next he puts the chocolate into the liquid. He watches the mixture carefully to make sure it doesn't get scorched.

He uses a whisk to melt and blend the chocolate into the liquid. Within a few minutes the hot chocolate is ready ... almost.

Next he pours it into a pitcher and then pumps an aerating plunger into the liquid to make it foamy. Next he places a pinch of chili powder in the bottom of the mug. This gives a kick and enhances the flavour of the chocolate. This culinary trick is an ancient one.

The Aztecs mixed chili peppers with roasted, ground cocoa beans and wine. Spanish explorer Hernando Cortez discovered this beverage in Mexico.

He brought it back to Spain in 1529 and it wasn't long before the Spaniards began to heat it and sweeten it with sugar.

Closely guarded, it took another century before the recipe made it into the rest of Europe.

When the British discovered the recipe it was altered with the addition of milk.

Hot chocolate became a very popular after-dinner drink. In the 1700s chocolate houses became popular in London where people would go to enjoy hot chocolate with friends much like people do at today's coffee shops.

It wasn't until the middle of the 18th century that chocolate began to evolve past its drinkable form. By 1828, the first cocoa powder-producing machine had been developed in Holland, which generated a less acidic, processed cocoa. The new form of cocoa was easier to blend with warm milk or water.

Where would Kuester and the rest of the world be if it hadn't been for this discovery? He has no idea. Chocolate, he says, is such a blessing in his life and much-loved by other chocoholics around the world. He pours the mixture into the mug.

"What you can do if you really want to spoil yourself is to place just a spoonful of heavy whipped cream on the top."

But the heavy whipped cream this time remains in the refrigerator. He decides to place a pinch of cinnamon and sugar on the top. This drink has become the drug of choice for many chocoholics who come to visit him, he says, with a laugh.

"And it's legal."

Nadine Grasse and her husband Robert are two of those people who love to indulge in hot chocolate made this way.

"My husband is a chocoholic and he loves it more than I do. He is the real chocolate aficionado in our house but this is one thing we both agree on. It's so wonderful. I would love to have some every day but I don't dare. It's just too fattening," says Grasse. "It's a wonderful experience. It's very rich, very smooth and it makes you feel good. When we think of hot chocolate here in Canada, we think of dumping powder in a cup and adding hot water. I don't even want any of that any more. I just want this kind."

She has never tried to make it at home. It's one of those things she reserves only for special occasions when she visits the Kuesters.

Working together

posted Nov 12, 2011, 11:57 AM by Myria Sawler   [ updated Nov 19, 2011, 12:20 PM ]

Published in the Daily Gleaner, Saturday November 1st, 2008

Photo by The Daily Gleaner/James West Pho
Food, family, friends and faith these are the cornerstones of Uwe and Beate Kuester's lives.

BUSY COUPLE: Beate and Uwe Kuester show a selection of their handmade chocolate truffles. The Kuesters run their Chocolaterie and Patisserie Fackleman together. Along with their business, the Kuesters enjoy volunteering at the food bank and the soup kitchen. They have also recently put together a gospel group called 4 His Glory with friends Jason Farris and Beverley Richard.

The Kuesters are known to many as the creators of delicious treats for Chocolaterie and Patisserie Fackleman, though they're increasing their cooking reputation with the addition of The Schnitzel Parlour, featuring traditional German food.

As small business owners, much of their time is spent in the kitchen, but that's fine with them.

"We love what we're doing," says Uwe. "We are raised this way - food, friends, family comes together."

Though they consider Fredericton home, in truth they only moved to Canada eight years ago.

They grew up in Frankenberg/Eder in Germany, a spot Uwe describes as being "really country."

"Where we were born it was mostly farming and if your parents don't have a farm, the only solution is to go to the city."

Because their parents were not farmers, the couple moved near Frankfurt to get jobs when they finished school. Before that, though, this rural community was home.

Uwe and Beate are only two years apart in age, so they truly grew up together.

"Only a few metres away," says Beate. "We hated each other.-We couldn't stand each other - like cats and dogs," agrees Uwe.

They have no idea why they felt that way, he says, "except she was a girl and I was a boy."

That changed when they hit their teens and became friends.

"Not really good friends. We had friends together, you know how that works," says Uwe. "There were only a few people our age and you have to make compromises somehow."

They got to know one another through the marching band, the kids' choir and church, so they had to find a way to get along, says Beate.

After attending dancing school together, their friendship grew.

"When we know each other better, we say, 'oh, it's not that bad,'" says Uwe, laughing.

That friendship evolved into something deeper at a party when Beate was 15 and Uwe was 17.

"I had another boyfriend, but after that I just kicked him," says Beate.

She's not sure what happened, but says they were aware of one another in a new way.

"You have that feeling in your stomach and you know it's right."

Her husband agrees.

"I remember my grandmother, she always used to say when I was young, 'You will marry a girl you never could stand.' She always promised me that," he says. "So she was right."

The couple got engaged when Beate was 16 and Uwe was 18, married two years after that and two years later their son, Florian, was born.

"We are still married. We are 27 years married," says Uwe.

Though the family lived in Germany, they were looking for somewhere new to make their home.

"We always knew that we wanted to go somewhere else," says Beate.

They visited the U.S., but it didn't feel right to them. They also travelled across Europe, but didn't find their place.

"One country that was close was France because of the food and the way the French people live," says Uwe. "Food and friends and family are more important than anything else."

They knew they had found what they were looking for on a visit to Canada. When they came to Fredericton to see Uwe's sister, it didn't feel like they were visiting.

"It was like coming home," says Beate.

They visited a few times, saw the different seasons, and in 1998 began the process of moving here.

"We got the letter from the embassy one day before Chr*stmas in 1999.

"This was the best Chr*stmas gift we ever got," says Uwe.

And by September 2000, they were moved into a home they bought in Douglas and soon after began making a name for themselves with their delicious desserts.

"You give up your old life and have to start a new one," he says.

Though they have loved their life here, it has certainly had its challenges.

Two years ago, for example, Uwe became quite sick.

"He almost died on me three days before our 25th anniversary," says Beate.

He was unable to work, which meant he had no income. They eventually lost their house. At the time, he says, his focus was on surviving.

Uwe was diagnosed with pulmonary hypertension, a disease that has no cure.

"It's high blood pressure in the lungs," he explains. "I'm on medication that gives me time. I'm buying time right now."

Thanks to the medication, Uwe has gotten better, but it didn't happen overnight. He was in a wheelchair, then began to walk again, truly taking it one step at a time.

"It was a process of a couple of months to get more strength and better breathing," he says. "Then we started again to focus on the business because you have to live on something."

While he was sick, the family got tremendous support from family and friends, including many from their church, Douglas Baptist Church.

"In times like that, you know exactly who your friends are," says Beate. "It's very important to find that out, I think."

Uwe calls it a cleaning process, noting that your priorities change.

"You notice what's important and what's not, because your life changes in the blink of an eye."

The couple celebrated their silver anniversary at the hospital, as well as Uwe's 45th birthday, as they are the same day.

"I was alive, so we had a lot of reasons to celebrate," he says.

In October 2006, they moved to their new home on Woodstock Road and gradually rebuilt their business.

"We started slowly with the chocolate again. People knew us because we had been in the farmers' market for over five years," he says.

Then customers asked if they would be willing to offer lunches.

"They knew we are from Germany and Schade's (Restaurant) was already closed and it seems there was no other German restaurant in the area."

At first it seemed like too much, but as Uwe got better, they started serving lunch.

"We're still in the city a little bit, but it's a way to go when you're working and just have a lunch break," he says.

So clients began asking if they would consider offering dinner as well, so they could take time to enjoy their food.

"We offer dinners, but we do it by appointment."

That way, they can see how Uwe is feeling and keep some control over the process.

"Our customers recommend us. We don't advertise," he says.

Though owning a small business keeps them busy, this couple still does what it can to help the community.

"Beate volunteers at the food bank, she volunteers at the soup kitchen (with others) from our church."

Knowing how important food is, and seeing what a need there is for services like the food bank, the couple came up with the idea of Pay As You Wish nights, combining a few ideas into one.

"We made a customer appreciation night to show that really our customers are important to us," says Uwe.

And allowing them to pay as they wish is a good way to see how satisfied customers are.

"We said we can combine this with an event for the food bank, so we told our customers that 10 per cent of the proceeds that night go to the food bank to give a little bit back the blessings we have."

The event turned out to be "a blast," he says. "We were completely booked out, dinners and lunches, and people really had a good feeling about this."

Not only did they have good food to eat, they controlled how much they thought it was worth and they got to contribute to a good cause.

The food bank is a cause that is close to their hearts, say the Kuesters, as they have experienced bad times.

"It can happen to anybody," say Beate. "It's important to have a place like (the food bank) that you can go."

Volunteer work isn't the only thing this couple likes to do in their spare time. They have recently put together a gospel group called 4 His Glory with friends Jason Farris and Beverley Richard.

While Beate was always involved in music, Uwe never thought it was for him.

"I cannot sing in front of people," he says.

His wife did push him into the choir at Douglas Baptist Church, he says, which he joined as he thought it would be good for his lungs and breathing.

But this past spring, he decided he wanted to take his singing further.

"I don't know why, but I had an urge to do something, to spread the gospel."

The result is 4 His Glory and, Uwe says, the four members fit well together.

"We have the same taste in music, we have the same desire. We are all Chr*stians and we want to show people what the Lord is doing in our lives and how He is working in His miracle ways."

They have performed a few times at different churches, usually in support of a worthwhile cause.

"It's going wonderful. We learn with every performance we have," he says.

The Kuesters feel blessed that they are able to do this and give back.

Facing Uwe's illness and the challenges it brought helped to strengthen their faith.

"We could see how He worked in our life. He provided what we needed," says Beate.

They may have lost a lot during that period, but they didn't lose what was truly important.

"It's not a problem if you have to go on the ground, if you fell down," says Uwe. "The problem starts if you stay on the ground."

You need to get back on your feet, accept it happened and move on.

"The past is the past," he says. "You have to look forward to what you have to do now."

They believe it is better to try something and fail than to never do try anything. Failure is a part of learning and growing stronger.

Also worth noting is that just two years ago Uwe would never have been able to sing.

"In 06, I could not imagine having the breathing capacity to sing again because I couldn't even walk three steps."

Though he believes there is a reason he became sick, Uwe doesn't dwell on the fact that there is no cure.

"You have to make the best out of the time you have," says Beate.

How they do that is by focusing on the present and taking things as they come.

"Even if I wake up in the morning and I have a bad day, I always say to my wife that a bad day up is better than a bad day six feet under," says Uwe.

They are thankful for what they have every day and have no regrets for anything they have experienced.

"I think we would do it the same way again," says Uwe.

"We look forward. There are all kinds of opportunities out there," says Beate. "You just have to see them."

One thing they both agree on, they say, is "life is good."

Learning to Make Chocolate Truffles in Fredericton, New Brunswick

posted Nov 12, 2011, 11:56 AM by Myria Sawler   [ updated Nov 19, 2011, 12:20 PM ]

by Barbara Radcliffe Rogers
BellaOnline's Luxury Travel Editor 30/09/07

Luxury comes in many forms, the best of which are coated in chocolate. Preferably dark chocolate. Truffles for example -- not the kind that dogs nose out of oak forests -- but the kind made from fine Belgian chocolate.

There is a good reason why this queen of candies is named for the queen of luxury foods – the “white diamonds” of Italy’s Langhe Hills, so precious that chefs will pay exorbitant amounts for enough to add a few shavings to a signature dish. Just as the pricey little fungi are the most precious ingredient in a chef’s palette, the sweet kind are the ultimate in dipped chocolates.

What makes a truffle different from an ordinary boxed chocolate, apart from its size? A truffle is handmade, a generous round morsel of creamy ganache dipped in a thick layer the highest quality chocolate. The ganache can be of dark, milk or white chocolate, with various flavors added – perhaps a fine liqueur such as Grand Marnier or a richly flavored dark rum.

Ganache is a creamy blend with the texture of velvet, and until I learned how to make it last week, I never realized how simple its ingredients were.

On a trip to New Brunswick, one of Canada’s four Atlantic provinces – the one that lies just north of Maine – I spent several days in its capital city of Fredericton. And along with a charming downtown where craftsmen’s studios and galleries cluster around the world-class Beaverbrook Art Gallery, I discovered Fackelman Chocolaterie & Patisserie, a chocolate shop owned by German couple who make some of the world’s finest truffles.

I’ve munched my way through Teuschers in Zurich and the rest of the best, and Fackleman truffles stand up proudly with any of them. And now I know how to make my own. That, to me, is the ultimate luxury – to be able to whip up a batch of my own personal nirvana.

On Wednesday afternoons, for a mere $10, Uwe Kuester teaches a hands-on class where he shares the secrets of perfect truffles. Last Wednesday I was there, along with three Korean high school girls, their Canadian host and her 83-year-old mother. The six of us took turns stirring the ganache to make sure the chocolate and sweet butter melted evenly in the heavy cream – those are the only three ingredients, apart from any added flavoring.

Hand stirring with a wooden spoon, we learned, was the key to the silky smooth mouthfeel of a finished truffle. Stirring with a spoon, as opposed to a whisk, blends the ingredients as the mixture cools, without beating in air. The mixture remains firm and will hold its shape, but takes on the light creaminess that balances so well with the harder chocolate coating.

Truffles require several long cooling periods: 8 hours to chill the ganache enough to form into balls, another 8 hours to chill the balls before dipping in the warmed chocolate. Uwe had another batch ready for us at each stage, so we were able to complete our truffles in one afternoon. As I waited my turn to dip the dark chocolate centers in melted Belgian chocolate, the tray full of them grew softer in the unseasonable (for New Brunswick) 80-degree heat, so when my turn came, the ganache was losing its shape as I scooped it onto the dipping ring.

When it hit the warmer chocolate, it began to melt, so when I retrieved it and moved it to the waiting tray of truffles, it was no longer round. The Korean girls were topping each truffle with a silver dot as they were lined up on the tray, but mine were so strangely toad-shaped that instead they put two dots on each one for eyes.

Mine tasted just as good, however toad-like, and we did learn from this that hot or humid weather is not a good time to make perfect truffles. Uwe generously offered me the three he had made to demonstrate, since each class member could take home the three they had dipped.

Along with making truffles and beautiful German tortes, which they sell by the slice in the little café (or for locals to take home for dessert) Fackelman Chocolaterie & Patisserie also operates a little restaurant, The Schnitzel Parlour. Here they serve lunches and dinner, the latter by reservation only. Schnitzel is on the menu, along with other German specialties and a few international favorites.

© Barbara Radcliffe Rogers - BellaOnline's Luxury Travel Editor

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