Business is sweet at Patricia's Chocolate Emporium

ZILLAH, Wash. -- Patricia Russell is not ashamed to admit that she will dip anything in chocolate. Ice cream? Sure. Bananas? Absolutely. Cheesecake? You betcha.

Bacon?

Of course.

"I fry it up crisp and then I dip it in the dark chocolate," Russell said. "I really like it. It's something that everybody should try."

The sweet, smoky, salty confection is just one of dozens of hand-dipped chocolate items for sale at Patricia's Chocolate Emporium in Zillah -- all ready in time for Valentine's Day.

Russell opened her Chocolate Emporium in May 2010 off Exit 52 on Interstate 82. She runs the shop by herself, getting help making more complicated recipes from her daughter a few times a week. She learned her chocolate skills in "the school of life," Russell said, and also as a manager at a franchise candy store for six years. She'd been thinking of opening up her own candy store for at least 10 years, she said.

"I've made specialty candies for my family since I got married," she said. "Every year I would add one or two new recipes and just expand my knowledge of chocolates ... it just made me love to make them even more."

At the shop, Russell makes a variety of traditional truffles and candies, including chocolate "paws" -- her version of a turtle -- and dark, milk and white chocolate truffles filled with coffee, fruit or cheesecake, chocolate-dipped cookies, freshly baked cinnamon rolls, and of course, the ever-popular chocolate-dipped bacon and chocolate-dipped Twinkies.

She picks up ideas for new products by watching programs on Food Network and experimenting.

"We did try some that we didn't care for, and I just eliminate them if they don't go," she said.

The shop also makes a sugar-free line of chocolates and caramels, and Russell said she can make anything special order.

And as an amateur-turned-pro chocolatier, Russell has a few tips for anyone who wants to try their hand at candy making this Valentine's Day.

"It's time consuming ... and it takes patience," Russell said. And unless you make caramel from scratch, she doesn't recommend making turtles.

But anyone can learn some of the more simple chocolate techniques.

One of the keys to making great truffles at home is melting the chocolate properly. Ghirardelli chocolate company offers several videos on its website, www.ghirardelli.com/bake/chocolate, about melting and tempering chocolate.

Tempering is the process of melting the chocolate, and then cooling it in order to use it for coating or dipping in candy. Chocolate that has been properly tempered will have a smooth, glossy finish and crisp snap when broken. Improperly tempered chocolate will result in "bloom" -- a white or oily coating on the chocolate. Pre-tempered chocolate -- such as candy bars or chips -- can be used for dipping by amateur candymakers.

Chocolate can be melted either with a double-boiler or a metal bowl set over a pan of simmering water or in the microwave. To melt chocolate in the microwave, cook chocolate pieces or chips at 50 percent power for 60-second intervals, stirring well between each interval until melted. Never allow your chocolate to reach more than 130 degrees. Make sure all of your equipment is dry, as mixing water with chocolate will cause it to clump, according to Ghirardelli's site.

Russell thinks the easiest thing for beginners to make are chocolate clusters.

"You use your favorite chocolate, temper it and add your favorite nuts," Russell said. "Drop them by teaspoons on wax paper until set."

Whether you're trying to make your own treats or buying locally made chocolates, don't forget to pick up a bottle of wine to go with it from one of the local wineries. Dark chocolate pairs beautifully with wine, Russell said, and she is happy to help customers pick out the best flavors to pair with wine.

"I've had people come in and ask, "I'm going to the winery, what do you recommend I get to go with this type of wine?' And then we'll tell them what we think."

Russell said the dark chocolate and raspberry flavored chocolates are best with red wines, but white chocolate pairs well with Reislings.

Patricia's Chocolate Emporium is participating in the annual Red Wine and Chocolate event during President's Day weekend, Feb. 17-20. The shop will be open special hours that Sunday and Monday and Russell's chocolates will be available for pairings at least at Tefft Cellars and Wineglass Cellars.

Dark Chocolate Truffles

From Ghirardelli Chocolate

13/4 cups 60 percent cacao bittersweet chocolate chips

1/3 cup unsweetened cocoa or 3/4 cup chopped almonds or pecans

1/3 cup heavy whipping cream

6 tablespoons unsalted butter, cut into small pieces

In a microwave-safe bowl, melt the chocolate chips at 60-second intervals, 50 percent power, stirring between minutes until fully melted.

In a small saucepan, bring cream to a simmer. When cream is hot, remove from heat and add room temperature butter. Stir until butter is melted. Add melted chocolate to butter and cream mixture and stir with whisk or spatula until smooth and glossy. Pour mixture (called a "ganache") into a shallow pan, cover and refrigerate until firm, at least 2 hours.

Using a melon baller, small ice cream scoop or spoon, roll the mixture into 1-inch balls. Roll each ball in powdered cocoa or nuts.

Note: For white chocolate truffles, use 8 ounces of white chocolate baking bar instead of chocolate chips and roll truffles in 1 cup shredded coconut or chopped almonds.

Chocolate Chip Cookie Truffles

Nestle Toll House

1 16.5-ounce package refrigerated chocolate chip cookie dough

3 ounces cream cheese, room temperature

1 cup semi-sweet chocolate chips

1 tablespoon vegetable shortening

1 tablespoon baking cocoa, for dusting (optional)

Preheat oven to 350 degrees. Prepare cookies following package directions. Bake for 14 to 18 minutes until crisp and golden brown, but not burnt. Let cookies cool on wire racks. Line baking sheet with wax paper.

Crumble cookies into food processor and process until mixture resembles coarse meal. Add cream cheese and process until mixture begins to hold together. Roll or scoop mixture into 1-inch balls and place on baking sheet. Refrigerate 1 hour.

Microwave chocolate chips and vegetable shortening in small, uncovered bowl on high for 1 minute. Stir. If necessary, microwave additional 10- to 15-second intervals, stirring until morsels are melted.

Dip balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate. Return to baking sheet.

Dust truffles with cocoa. Refrigerate at least 30 minutes or until set.

* Savannah Tranchell can be reached at 509-577-7752 or stranchell@yakima herald.com.

Patricia's Chocolate Emporium

* Address: 907-A Vintage Valley Parkway, Zillah; Directions: Exit 52 off Interstate 82.

* Phone: 509-829-6124

* Cost: Truffles cost $2.50 each. Other chocolates are about $9.45 for 1/2 pound.

* Winter hours: 11 a.m. to 6 p.m., Tuesday through Saturday

* Online: patriciaschocolateemproium.com