COPY RIGHT...

Assalam,

Baru-baru ini terjumpa satu blog homemade choc yang menggunakan beberapa gambar  homemade dari blog saya. Saya rasa terkejut dengan keberanian org yang menggunakan gambar orang lain tanpa keizinan tuan punya gambar untuk dijadikan sebagai milik sendiri.

Kesian orang lain yang penat buat, dia pula senang-senang ambik , letak mcm rasa tdk bersalah...... biarlah jujur kalau nak bersaing pun..... dan itu adalah satu perbuatan yang menipu pelanggan.....

Sila minta keizinan sebelum copy or nak gunakan gambar2 dlm blog ni yer.... :))....

Dear bloggers, you know who you are.......

TEMPAHAN

HARGA COKLAT (harga coklat akan berubah mengikut harga coklat dipasaran)

Coklat Sebiji - RM1.00 (plain ataupun berwarna, boleh campur)
100 = RM0.90
500 = RM0.80

*Ganache Filling : +RM0.10 sebiji

Filling/inti
Strawberry, Oren,Kismis,Badam,Gajus
Marshmallow………

Untuk harga dgn kotak sila layari blog http://her-chocolate-cottage.blogspot.com/2010/11/katalog-harga-coklat-chocolate-price.html

CARA TEMPAHAN

Pn. Herlina Bt Saka

herchocolatecottage@gmail.com

0192541464. ( sila hubungi sy untuk tempahan dan pertanyaan)

Tempahan perlu dibuat 2-3 hari awal untuk kuantiti yang sedikit (1 - 50).

Tempahan melebihi 50 ke atas, pemberitahuan 1-3 minggu sebelum tarikh yang diperlukan.

Harga coklat tidak termasuk Kos Penghantaran. Penghantaran dibuat menggunakan pos laju dan kos ditanggung oleh pelanggan.

Terma pembayaran adalah "Pay In Advance" di mana Pelanggan hendaklah membayar keseluruhan harga tempahan sebelum penghantaran dibuat.

 Untuk "Self -Collect", Bayaran Pendahuluan diperlukan manakala bakinya dibayar semasa mengambil tempahan. Self collect di tempat yg telah di persetujui.

Pembayaran boleh dilakukan melalui akaun:
Maybank : 112231086719 (HERLINA BINTI SAKA)

Sila sms (019-2541464) butiran dibawah…

*Nama
*Tarikh
*Kuantiti & Jenis Coklat
*Alamat Penghantaran
*No. Telefon

*dan lain-lain maklumat…

(jgn segan call or sms saya…..)

PERHATIAN!!!!

Kos Penghantaran Pos

Seluruh Semenanjung Malaysia
RM15.00 untuk 0 - 5 kg Pertama
*Tambahan RM2 untuk setiap penambahan kilo

Sabah & Sarawak
RM48.00 untuk 0 - 5 kg Pertama
*Tambahan RM3 untuk setiap penambahan
Utk penghantaran menggunakan post/ courier, Foam Box digunakan utk mengelakkan coklat cair semasa dlm perjalanan. Oleh itu, tambahan RM7 dikenakan untuk Foam Box.

TERIMA KASIH / THANK YOU……

Puasa ke 12 & 13

Assalamualaikum..

Dah lama tidak mengupdate blog..... coklat pun sudah stop beberapa bulan ni... maybe I should write something on daily basis on whats happening in my life... skrg ni masa cepat berlalu tanpa kita sedari dah habis pun masa yg selalu kita nanti2kan... seronok baca blog2 org lain...

Minggu ni seperti biasa ke Kuantan untuk bersama dgn suami yg tdk dpt bercuti... ALhamdullilah dapat menghabiskan masa bersahur dan berbuka puasa bersama... Apa yang menarik minggu ni ialah 'BERBUKA PUASA di PADANG MPK Kuantan.. Tidak pernah lagi merasai suasana seperti ini..... sungguh happening berbuka puasa diKuantan cuma yang tak best nya .. buka puasa ribuan org , masjid yang tersergam indah hanya didepan padang saja... napa tak lepas buka puasa ramai2 mengerjakan Maghrib kan lagi afdal...... :))..... saksikanlah sendiri.....

Diantara gambar-gambar yang sempat di snap....

Irfan tengah boring menunggu ... hehee

Antara juadah buka puasa yang dibeli.......  nasi ayam, murtabak ayam, bla bla bla... 

sempat buat show kejap...

my hero..... the love of my life....

bukan senang nak tangkap gambar dgn irfan skrg ni.... terlalu lasak...

suasana selepas berbuka.....

Apapun ini adalah satu pengalaman berpuasa yang tidak akan dpt dilupakan lebih2 lagi dapat berbuka bersama dgn 2 org yang paling disayangi....... ni belum masuk part pi shopping dgn hubby... :)).... will update...

THANK YOU

Finally , I'm here..... 

I wish to thank few person who helped me to get me where I am now..... zillion thanks to kak Nida n Abg Sham for their helped... without u both I wont be here sitting on the chair writing this msg.....

Its going to be a long and winding journey , the cost  doubled but it doesnt matter anymore .as long as I'm happy.... what else can I say, my happiness is rather expensive.... 

I;m not a writer nor a thinker so ... i dont have ideas what to write or bla bla bla.... i do envy those who can ......  wassalam..... 

CHOCOLATE WRAPPER

Customize Chocolate Wrapper

Untuk ZILA, PMR cemerlang

Buat coklat ni tak rugi... kalau coklat tak berapa menjadi ... sudah ada org yg siap menanti.... untuk makan..... :))

Chocolate storing tips - How to store chocolate

"What's the best way to store chocolate?" "The best place to store chocolate is in your mouth.

.seriouseats.com/2008/05/to-store-chocolate-or-not-to-store.html

Threats to Chocolate

The triple-threats to chocolate are heat, humidity, and odor. Too warm is bad (the chocolate softens or melts) as is too cold (moisture can condense on the chocolate as it warms up). The cocoa butter in chocolate sucks up odors faster than a dry sponge sucks up water.

Unopened bars of chocolate without dairy fillings do not need to be wrapped and can be kept at room temperature: 68–72° F. Kept away from rapid changes in temperature or humidity, dark chocolate bars will easily last a year and milk chocolate bars six months or more. There should be no need for special storage for bars until the temperature where they are stored climbs above 80° F. Opened bars can be stored in a heavy plastic bag or container or wrapped tightly with the new sticky cling-wrap product, but stay away from normal plastic wrap and aluminum foil.

Anything with dairy in a filling (e.g., a ganache) that is not going to be eaten within a week of being purchased should be stored much colder to keep the dairy from turning sour and, if there are air pockets in the piece, growing mold. The ideal place to store these chocolates is a wine refrigerator or wine cellar set for red wine. The temperature range of 57–60° F for red wine with a relative humidity of 55 percent is perfect for storing chocolates of all kinds.

When faced with the prospect of having to put chocolate under any form of refrigeration (including a wine cellar if the ambient temperature is above 80° F and the humidity is high—) it is important not to rush the process of either cooling the chocolate down or warming it up. Not to do so runs the risk of either or both: moisture condensing on the surface and forming a layer of sugar crystals (called sugar bloom) on the chocolate that permanently ruins the chocolate's texture; or cocoa butter bloomwhich is an unattractive whitish layer on the chocolate formed when the cocoa butter comes out of suspension.

Five Simple Steps

Following are the five simple steps you can take to ensure—should the need ever arise to refrigerate or freeze chocolate—that you'll be able to maintain the highest possible quality:

1. Divide the chocolate into serving-sized portions.
2. Wrap each portion in a separate small freezer-weight plastic bag and loosely cover the chocolate with an unbleached paper towel. Remove as much air as possible from the bag without squishing the chocolate and seal.
3. Put the individually wrapped portions into the fridge.
4. After 15 minutes or so check the bag to see if any moisture has condensed on the inside of the bag. If yes, replace the paper towel with a new one and return to the fridge.
5. After an hour in the fridge, remove the paper towel (to avoid the chocolate picking up its odor) and place the small individual bags into larger freezer-weight bags and return them to the fridge or put them in the freezer.

At this point you can keep the chocolate safely in the fridge for at least six months and in the freezer for a year. To warm the chocolate prior to eating it you'll need to think ahead or face the possibility chipping a tooth and helping your dentist put his or her kids through college. Remove only as many servings as you need from the freezer and place them in the fridge for at least eight to twelve hours or preferably overnight. From the refrigerator, place the bags in a cool dark place and let them warm to room temperature, one to two hours.

Enjoy!

http://candy.about.com/od/workingwithchocolate/a/storechocolate.htm

Ideally, chocolate should be stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the chocolate. Frequent exposure to high temperatures can cause the cocoa butter in chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray color. This is a superficial flaw that can be corrected by melting and properly tempering the chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavor and quality of the chocolate.

If you live in an extremely warm area and do not have air conditioning, you may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. To freeze the chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate. These water droplets will prevent the chocolate from melting smoothly and might affect the texture of the melted chocolate.

TEMPAHAN PERTUNANGAN

Tempahan pertunangan dari negeri dibawah bayu, Tawau sabah..(my hometown lerr).... actually, pertunangan ni pada bulan 2 lagi tapi baru nak masukkan dalam blog ni...... Sebelah perempuan adalah sedara .. dan lelaki dari terengganu.... hantaran ni diorder khas oleh abang kepada bakal pengantin perempuan yg berada di pahang.... selamat bertunang eacha...... bakal diijab kabulkan pada september ni...tak sabar lah tu...hehe

CAKE BALLS aka CAKE POPS

Cerita disebalik "cake balls'ku...

Hari yg boring, tgk peti ais ada cream cheese... so terniatlah nak buat red velvet cake.... sudah siap kek pastu masuk peti ais.... masa nak buat frosting satu kek sudah pecah dua alahaiiii.... so letak jugakla dalam fridge .... cam mana lah nak buat ni...'TING'.. teringat pernah tgk dalam youtube org buat cake pops(bakerella.com)... so apalagi cari lagi dalam youtube (walaupun internet punya slow giler).... pastu tu tgk coklat pun ada sikit ..ngam2 la.... so tadaaa... jadilah cake balls ku..... ada lagi tu tapi coklat sudah habis..... my son loved them.... bawak sikit ke sekolah..habis...

dont waste food...:P hehehe

COKLAT HARI GURU 16 MEI 2011

sempena hari guru hari tu .... i'm gave chocolates for potluck.......dan buat lah sedikit smiley lollichoc untuk murid2 yg nak bagi kat cikgu2... (dgn harga special)..... 

SELAMAT HARI GURU MEI 2011

proses susun..

sudah siap disusun dalam kotak...

nyummmm..... coklat milk + real chocolate ......

sudah siap di packing letak riben bagi cantik sikit...

selamat hari guru.... semoga enjoy makan cekelat...

ini adalah coklat yg dijual kepada murid2 untuk diberikan pada guru2.... last2 satu guru pun tak dapat... rupanya2 dorang beli pastu makan sendiri ...uuuhh.. bertuah budak2 ni..penat jer print tag tu....

TEMPAHAN LOLLICHOC

Tempahan lollichoc oleh Cik Yan Star untuk Jualan Amal di tempat kursus.... 100btg smiley dan 100 roses.... thanks yan star.....


tapi tak sempat ambik roses sebab bateri HP sudah  kong......


feedback dari yan star : Kak , sudah SOLD out!!... in 2 days.. 

I like to reward myself after doing a job well done ... 

(well done - able to finish the 200pcs lollichoc in time)...after sending the choc to Miss Yan star .anda dpt payment ..Wink wink..... :P..... i went to MPH and bought my self few novels.....