Traveling the Two Virginias: The Palisades Restaurant - WVVA TV Bluefield Beckley WV News, Weather and Sports

Traveling the Two Virginias: The Palisades Restaurant

Posted:
  • More Local NewsMore Local NewsMore>>

  • Severe Weather Threatens the Two Virginias

    Severe Weather Threatens the Two Virginias

    (WVVA)- A low pressure system will be passing us to our north on Sunday, bringing with it the potential for dangerous weather.This weather scenario is very complex, and it looks like we could be...More >>
    (WVVA)- A low pressure system will be passing us to our north on Sunday, bringing with it the potential for dangerous weather.This weather scenario is very complex, and it looks like we could be...More >>
  • Picnic with the Saints sold out

    Picnic with the Saints sold out

    White Sulphur Springs, W. Va. (WVVA) -A special picnic in White Sulphur Springs with the NFL team New Orleans Saints has sold out. The event is scheduled for tomorrow at the Greenbrier Resort. More >>
    White Sulphur Springs, W. Va. (WVVA) -A special picnic in White Sulphur Springs with the NFL team New Orleans Saints has sold out. The event is scheduled for tomorrow at the Greenbrier Resort. More >>

Eggleston, Virginia (WVVA) --The Palisades Restaurant is known for it's unique atmosphere and offerings, which just got a little sweeter.  "Everybody is very excited that we've got something local, and that we've got our own chocolate line," said Palisades Owner Shaena Muldoon.

Chances are, this isn't the chocolate you grew up on.  "He (Milton Hershey) wanted everyone to be able to enjoy chocolate so the quality of chocolate from Hershey is a lower quality than if you were going to go to Switzerland and buy chocolate," added Devon Giles, the Palisades' Pastry Chef.  Giles studied chocolate-making at DCT University of Switzerland and has now perfected the chocolate making process.  She says, "There are a lot of things that go into making good chocolates, and making great chocolates." 

Giles demonstrates that both patience and preparation, are key.  "One thing I was taught in Switzerland, is that when you take your chocolates out you should always polish your molds."

Then it's time to get into the chocolate, which is tempered for an even texture and flavor.  Giles says "Your working temperature for the chocolate should be about 86-88 degrees Fahrenheit."

Next we carefully brushed the molds.  Finally, pour the chocolate, let it cool and harden and then if everything was done just right it's ready to be packaged and sold. 

Muldoon says, "We'll eventually have it for sale online, and in retail stores around the region."@

@

@

@

@

@

@

@

@

@

@

@

@

@

@

@

@

@

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WVVA.
All Rights Reserved. For more information on this site, please read our Privacy Policy, Terms of Service and Mobile Privacy Policy & Terms of Service.

Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Audrey Sluss at (304) 324-0659. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at fccinfo@fcc.gov.