I think I have a problem

What does it say about you when most of your hits from google searches involve the word chocolate in some way? Do I need a chocolate intervention. Do you want to know my other most popular hit is "in the doctors stirrups." Seriously have I not typed anything more worthy of people reading? I am beginning to worry about how interesting I seem if this is how people find me. I am also learning that there are a lot of people out there that want chocolate Oscar statues, I am wondering if I should make a mold and start selling those as I get googled daily for it. I guess this is as good of a time as any to say why this blog was called chocolate cars in the first place. When I started this blog I was making chocolate MINI Coopers and selling them to the MINI club we belonged too. They were pretty detailed and took a lot of work. Since it was the only really unique thing I could think of about myself at the moment I named the blog Chocolate Cars. Perhaps not the greatest story in the world but at least now you can stop wondering about it. Apparently all the pictures of the cars are on Brad's computer though so I don't have one to post.

My almost niece's birthday party was very cute and we had a great time. I am trying for almost aunt of the year so I made her birthday cake. One of the Mom's was raving how light and fluffy the icing was on the cake, she said it was like professional icing. I thanked her for the compliment and then explained that I am a chef. She said oh so it is professional. I guess I never really thought of myself that way. Anyway the icing wasn't really difficult or brilliant it was just whipped ganache, something I have been making since before culinary school. Actually it was sort of an accident when I couldn't get it to thicken up to cover a cake and I didn't understand the properties of ganache. I figured it had whipping cream in it I would whip it and see what happens. What happens is you get a really fluffy chocolate mousse like substance that sets stiff. So I don't come off as a total snob I will explain that ganache is half cream half chocolate by weight. You heat the cream to just under boiling and then take it of the heat and pour it over the chocolate. Let sit for a minute and then stir with a whisk until all the chocolate melts. It will start off really liquidy and when it cools it will firm up. You have eaten it in the center of a chocolate truffle before.

Ok now go ahead and google chocolate and see how quickly you find me.