How it works:
- Donate $125 or more to the San Jose Museum of Quilts and Textiles, at https://www.sjquiltmuseum.org/
message-from-sjmqt-arts-. If you want more than one box, donate $125 per box and mention it in your email. design-sanjose/
- Email me (firstname.lastname@example.org) a copy of your donation receipt along with your address (DON’T FORGET TO DO THIS – I CAN’T SEND YOU CHOCOLATES IF YOU DON’T TELL ME YOU DONATED!)
- I spend the latter half of November obsessively making fabulous gourmet chocolates.
- If you donated, your 1-pound box of chocolates (with 35+ different kinds of bonbons) will go out Priority Mail on November 27, the Monday after Thanksgiving. If you won’t be home that week, make sure that someone picks up the package and puts it in the fridge for you.
A few other tidbits:
- The chocolates are perishable, as good chocolates are wont to be. Eat them within a week or else put them in the fridge. If you put them in the fridge, my advice is to let the chocolates come to room temperature before eating them; you’ll get better flavor that way. (of course, I have never been disciplined enough to follow this advice, but maybe you have more willpower than I do!)
- You can see the chocolates (and flavor lists) for the last few years here:
A bit about my chocolatiering:
I’ve been chocolatiering for almost 30 years now, making about 90-120 pounds of bonbons every November for friends, family, and Chocolates for Charitydonors. I spent one winter training with Richard Donnelly of Donnelly Chocolates (who frequently appears in Top 10 lists of American artisan chocolatiers – the most recent appearance was in National Geographic’s Top 10), so I’m pretty good at chocolatiering now. I’d put my work on par with some of the best artisan chocolatiers – though I don’t have the equipment to do some of the really fancy stuff, you won’t find better chocolates elsewhere. I also do a lot of exotic flavors that you won’t find elsewhere.