Jan Moran's Blog, page 8

One aspect of writing I really enjoy is the research phase, and in the case of The Chocolatier, this task was so enjoyable and enlightening. From meeting chocolatiers, interviewing cacao farmers from Peru, and tasting chocolate to understand the flavor profiles and techniques, I had a wonderful time. This research was critical to writing this family saga, and I couldn't have produced the novel I did without investing this time and understanding the inner workings of the chocolate industry. Of course, since the novel opens with a scene at a chocolate shop in San Francisco and the story turns on a chocolate raspberry truffle, I had to include a chocolate truffle recipe. But not just any recipe, it had to be excellent.

One of the most delightful chocolatiers and entrepreneurs I met was Chef Michael from Chuao Chocolates in the San Diego area, whose mission is to spread joy through chocolate. I was honored to include his delicious chocolate truffle recipe in The Chocolatier and reproduce it here for you, too.

In the writing of this book, I had the pleasant task of researching chocolate—how cacao is grown, how cocoa and chocolate are derived, and how chefs and chocolatiers employ this magical ingredient to delight chocolate lovers around the world. Everywhere I turned, providence seemed to intercede.

I chanced upon a Chuao chocolaterie in my neighborhood and fell in love with the spicy Mayan chocolate, Firecracker, and other unique, delicious creations. Chuao’s co-founder, Chef Michael Antonorsi, who attended culinary school in Paris and lives in San Diego, invited me into his professional kitchen. He and his business partner, Richard, are brothers descended from Venezuelan cacao growers. Chef Michael was generous in sharing his abundant joy and extensive knowledge of chocolate.

In addition, the team at Valhrona, maker of some of the world’s finest chocolate for chefs and chocolate aficionados was gracious in answering my questions and introducing me to Peruvian cacao planters focused on excellence, sustainability, and fair trade. Their team hosted a tasting and supplied history and technical details that helped me weave in authentic details. Throughout the entire research and writing process, The Chocolatier became a labor of love, and I hope you enjoy slipping into this sweet world of chocolate as much as I did. This recipe has been so popular with readers that several book clubs have served them at their meetings to discuss The Chocolatier. Delicious!

Chocolate Truffle Recipe: Traditional French Wild Truffle Chocolate Confection

Contributed by Chef Michael Antinorsi, Chuao Chocolatier – www.chuaochocolatier.com

Ingredients

Filling:

     2 ¼ cups (530 ml) of fresh heavy cream

     4 oz. (120 ml) corn syrup or honey

     1.5 lbs. (680 grams) of dark chocolate (Around 60% cacao content)

     1 oz. (28 grams) of softened whipped butter

Dipping/Coating:

     4 cups (500 grams) of melted dark chocolate

4 cups (500 grams) of cocoa powder

Procedure:

Boil cream together with the corn syrup.Chop the chocolate and put into a bowl.Add the hot cream to the chocolate and let sit for half an hour until it cools down to around 95ºF (35ºC). Mix softly to incorporate into a smooth chocolate ganache.When the mixture is cooled down to around 90ºF (32ºC), add the softened butter and mix in well.Leave the mixture to cool down and set overnight.With a melon baller, scoop out the individual amounts desired per truffle.Using cocoa powder as a nonstick agent in the hands, roll the scooped amount into a small ball.Temper 4 cups (500 grams) of melted dark chocolate. (See Notes below.)Dip the balls halfway into the chocolate and roll them between the hands to have an even, thin coating all around the truffle. Place the dipped balls on the parchment paper again and let crystallize.Dip the balls a second time with an even thinner coating of chocolate. This time roll over the cocoa powder and cover completely. Let set for a few minutes.Store the finished product in an airtight container.

Makes about 70 truffles

Shelf life: 2 weeks

Note on Tempering the Chocolate

The simplest way to temper chocolate for truffle making is to use the seeding method. This consists of using a ratio of 75% melted chocolate and 25% solid chips or chopped bar of chocolate.

For this example:

Melt 3 cups (375 grams) of dark chocolate in a double boiler. Make sure not to heat it too much, but just enough so that all of it is melted.Remove from the double boiler and add 1 cup (125 grams) of solid chips or chopped chocolate bar.Mix slowly and let the chips melt as much as they can. Do not worry if not all of it melts. The incorporation of the solid chips will slowly seed the melted chocolate and temper it.Once most or all of the solid chocolate has melted, proceed with dipping the truffles in the chocolate.If the chocolate begins to thicken, then put the bowl back on top of the double boiler and heat slightly. Do not overheat because the temper will be lost.Note on Infusing Flavors:Wild truffles are very versatile and one can infuse the cream with anything that can infuse it, including tea leaves and rose petals, or herbs such as basil, rosemary, and others.Bring the cream to a boil and add the leaves. Let steep for 10 minutes, then strain. Measure the cream and add more cream to return to the initial measure. Bring to a quick boil again and use.Note on Using Alcohol as Flavoring:Using an alcoholic beverage as flavoring is always a great idea because it extends the shelf life of the truffles.Use alcohol that has a distinctive flavor such as Rum, Whisky, Amaretto, Grand Marnier or Kahlua.Substitute an amount of cream that is equivalent to the alcohol used. For example, if 2 ounces (60 ml) of cream are required, remove 1 ounce (30 ml) of cream and add 1 ounce (30 ml) of alcohol.Always add the alcohol at the end after all ingredients are mixed.Boiling alcohol with the cream will boil away the alcohol.

My most requested recipe is the Sea Breeze Cooler that was featured in Seabreeze Inn, and it has been the official refresher and welcome libation of the inn. However, my Mexican Hot Chocolate recipe is in close second place, especially as the temperature drops.

That said, in many countries and cultures, hot cocoa is often enjoyed at breakfast in place of coffee or tea. This recipe, with its slightly spicy flavor and rich, dark chocolate, is one of my favorites. Below you'll find recipes for the gourmet variety and the traditional edition. Be sure to bookmark this recipe or add it to your favorites…and it pairs well with my Seabreeze Christmas or Coral Holiday books.

Mexican Hot Chocolate Recipe

One of my favorite holiday treats is hot chocolate. In Seabreeze Christmas, Ivy and Shelly prepare their mother’s traditional hot chocolate. Sweet cinnamon and the subtle spice of chili powder set this recipe apart from others.

Many authentic recipes call for rustic Mexican chocolate, or chocolate de mesa, from brands such as Abuelita or Ibarra. These brands of chocolate also contain sugar and cinnamon. If you prefer smooth, dark chocolate, then you may substitute 70% dark chocolate, such as Lindt or another brand. You’ll find plenty of artisan chocolates with different flavor profiles to experiment with, too. If you’re using bittersweet chocolate, you might wish to use a little more sugar to taste (or not).

As to the addition of chili powder, a pinch of ancho chili powder adds flavor with only a hint of heat. Cayenne is much hotter on the heat scale, so if that’s what you have in your cupboard, use it more sparingly than ancho. Start light—you can always more to taste. Guests might prefer to flavor their own hot chocolate to their taste.

Another key to my Mexican hot chocolate recipe is a frothy foam. Traditionally, a handcrafted wooden molinillo is spun to achieve a bubbly froth. You may also use a whisk, immersion blender, or handheld blender to create the foam.

While these recipes make four cups, they are easy to divide for one or two people. While these traditional recipes call for whole milk and cream, you can also use low-fat milk, though the texture might not be quite as creamy.

Don’t feel like cooking? Look for spiced hot chocolate mixes, such as Spicy Maya Drinking Chocolate from Chuao Chocolatier. Or, start with an instant hot chocolate packet, add a pinch of chili powder, substitute hot milk for water, and serve with a cinnamon stick. You’ll have a sweet hot chocolate treat in no time.

Serve this soothing, rich dessert-in-a-cup by itself, or with a slice of your favorite gingerbread.

Simple Traditional Mexican Hot Chocolate Recipe

Makes 4 cups

4 cups of whole milk4 cinnamon sticks1 1/2 round tablets of Mexican chocolate, also known as rustic chocolate de mesa (such as Abuelita or Ibarra brand, or others)

Optional:

1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste)

Break up chocolate in a saucepan and add milk. Add chili powder if desired. Heat on medium, stirring occasionally. When chocolate is melted and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Do not boil.

Serve with a cinnamon stick in a mug, and enjoy!

Gourmet Mexican Hot Chocolate Recipe

Courtesy of Ivy Bay’s mother, Carlotta Reina Bay

Make 4 cups

8 oz. of dark chocolate, such as 70% Lindt or other2 cups of whole milk2 cup heavy cream1/2 cup light or dark brown sugar (Piloncillo is traditional, or Turbinado)1 tsp vanilla extract4-inch Ceylon cinnamon sticks

Optional:

1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste)Dash of nutmeg1 cup whipped cream (recipe below)

In a medium saucepan, combine milk, sugar, and vanilla. Heat over medium until mixture steams, stirring occasionally, about 5 minutes.

While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.

Heat over medium, stirring occasionally. Watch closely and do not boil. When chocolate is melted and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved.

Serve with a cinnamon stick in a mug. If desired, garnish with whipped cream and a dash of nutmeg on top. Enjoy!

Whipped Cream1 cup heavy cream1 tsp vanilla extract1 Tbsp powdered sugar1/2 tsp cinnamon

Combine ingredients in a large bowl and whip until stiff peaks form. Hint: Electric mixers or blenders accomplish this task in less time. Do not overbeat, or mixture will become lumpy.

One of my most requested recipes is one that my friend Aly from New Zealand often whips up in honor of blazing sunsets over the Pacific Ocean. In fact, this recipe inspired the name of the Seabreeze Inn novel, and in the story, Shelly Bay is often found mixing Sea Breeze coolers — virgin or fully loaded, as we say. Whichever your preference, these yummy, colorful juice cocktails are a treat on warm summer days. Cheers!

Just in case you can't read the image above, here are the recipes from Seabreeze Inn:

Seabreeze Inn Recipes

Compliments of Ivy and Shelly Bay

Sea Breeze and Bay Breeze Coolers are refreshing tonics that conjure beachside sunsets. These fruit juice blends are just as yummy without alcohol, too. Adjust the ratios of juices for taste as desired.

Sea Breeze Cooler4 oz. cranberry juice drink1 oz. Ruby red grapefruit juice drink1 oz. vodka (optional)Lime wedges

Mix together juices and add vodka if desired. Serve in a chilled glass with a wedge of lime over ice. Squeeze the lime into the juice for extra tartness.

Serving suggestions: This juice cocktail is a refreshing pop of color at summer parties. Serve in mason jars, highball glasses, or any unusual glassware.

Note: The original Sea Breeze recipe is thought to have originated in the 1920s, possibly at The Savoy hotel in London. Made with gin, apricot brandy, grenadine, and lemon juice, it was quite different.

Bay Breeze Cooler (or Hawaiian Sea Breeze)3 oz. cranberry juice drink3 oz. pineapple juice1 oz. vodka (optional)Lime wedges

Similar to the Sea Breeze, the Bay Breeze packs a cool tropical punch. Mint makes a refreshing garnish.

Of course, always drink responsibly and don’t drive and drink.

To read Seabreeze Inn, find your favorite book retailer here.

Recently I had a lovely, fun chat with fellow author-podcaster-media professional-actress Beth Albright (Days of Our Lives and a USA Today bestselling author). We had such fun chatting about our love of books and writing, how we started on our author journey, and what keeps us laughing.

Pour a cuppa tea and have a listen right here! Also available on most of the usual places you listen to podcasts, including Apple and Spotify. 

And if you'd like to learn more about Beth Albright, visit her on her website.

 

Last year I had the pleasure of meeting New York Times bestselling author Kristin Harmel on the grand old vessel, Queen Mary, now docked in Long Beach. We have both written books set in vineyards and France, so I had the pleasure of reading her books before we met at featured authors at an Adventures by the Book event in January of 2020, spoke with readers, and explored the ship with a cohort of other authors.

Kristin recently took take out of her busy schedule to share thoughts on her upcoming novel, The Forest of Vanishing Stars. You might have also read her recent The Book of Lost Names or The Winemaker's Wife, both 5-star reads. Her upcoming book is now available on pre-order everywhere, so give yourself the gift of a future surprise.

About The Forest of Vanishing Stars: A Novel

After being stolen from her wealthy German parents and raised in the unforgiving wilderness of eastern Europe, a young woman finds herself alone in 1941 after her kidnapper dies. Her solitary existence is interrupted, however, when she happens upon a group of Jews fleeing the Nazi terror. Stunned to learn what’s happening in the outside world, she vows to teach the group all she can about surviving in the forest—and in turn, they teach her some surprising lessons about opening her heart after years of isolation. But when she is betrayed and escapes into a German-occupied village, her past and present come together in a shocking collision that could change everything.

Inspired by incredible true stories of survival against staggering odds, and suffused with the journey-from-the-wilderness elements that made Where the Crawdads Sing a worldwide phenomenon, The Forest of Vanishing Stars is a heart-wrenching and suspenseful novel from the #1 internationally bestselling author whose writing has been hailed as “sweeping and magnificent” (Fiona Davis, New York Times bestselling author), “immersive and evocative” (Publishers Weekly), and “gripping” (Tampa Bay Times).

“Kristin Harmel is a powerful and dazzling voice in historical fiction.” -Patti Callahan, New York Times bestselling author of Surviving Savannah 

Author Interview: Kristin HarmelYour latest book, THE FOREST OF VANISHING STARS, is so intriguing. How did you come up with the idea, and please tell us more.

The Forest of Vanishing Stars is the story of a young woman named Yona who was stolen from her wealthy German parents and raised in the unforgiving wilderness of eastern Europe. In 1941, when her kidnapper dies, Yona knows all about how to survive off the land and how to defend herself against those who would harm her—but she knows almost nothing about the ways of mankind. Soon, though, her life intersects with that of a group of Jewish refugees fleeing the Nazi terror, and she is horrified to learn what is going on in the world outside the safety of her woods.­­ Now she must make a choice: retreat to a life that’s comfortable and safe, or step outside her comfort zone to help save innocent lives? Then, just when Yona has finally grown comfortable with her new existence, she is betrayed, and then a startling confrontation between past and present changes everything.

I’ve always been fascinated by the real-life tales of Jews who survived the war by hiding deep in the forests of eastern Europe and fighting back—and this book is the result of years of research and interviews to help shape the historical backdrop of the story.

How did you get started in your writing career?

I actually started writing professionally at the age of 16, when I began pitching local magazines (I grew up in Tampa Bay, Florida) while cleverly omitting my age from the pitch letters. 😊 From there, I went on to write for a few years for the local magazines, covering sports and entertainment, and for the St. Petersburg Times, covering high school sports and minor league baseball. I wrote for American Baby, Men’s Health, Woman’s Day, and PEOPLE while in college (at the University of Florida), and after I graduated, I became a stringer for PEOPLE. I loved journalism, but I always knew I wanted to write novels. So in 2002, I took a few months off from PEOPLE, paid $600/month to live with a roommate in an apartment in Paris, and began writing my first book, which I sold in 2004, and which was published in early 2006.

Is there one thing you've done in your writing career more than any other that's been the secret to your success?

I honestly think the best secret to success is to sit down each day and write. To me, that’s 80% of the battle. To be a writer, you must put words on paper…. And once you’re doing that, as long as your mind is open, you’ll continue to improve. I also read all the time, which I think consistently makes me a better writer, because being exposed to the way other people write and plot helps me to continue to learn and grow, too.

Do you have an interesting story from research or book tours that you’d like to share?

During the research for THE FOREST OF VANISHING STARS, I had the great privilege of speaking to Aron Bielski (who changed his surname to Bell upon moving to the United States). At 93, he’s the youngest (and only surviving) of the famous Bielski brothers, who helped lead more than 1,200 Jewish refugees out of ghettos and into the woods, where nearly all of them survived the war. His story is extraordinary, and it was fascinating to hear his firsthand memories of hiding in the forest, as my characters do in the book.

In your free time (what’s that, right?), what genre of books do you enjoy reading? Do you follow the work of specific authors? Do you prefer ebook, print, or audio?

I love many genres, but I do tend toward historical fiction and women’s fiction. I love learning new things about both the world and our own hearts. I prefer print books, but I probably read e-books more often, simply for the convenience factor (I often read while putting my son to bed, so I need the illuminated screen). On long car trips, I love audiobooks. But those are few and far between these days!

What’s next on the horizon for you? Any new projects under development?

I just began work on my 2022 novel. It’s a bit too early to talk about it, but rest assured, it will be another return to World War II – and will hopefully show you a side of the war you never knew about before.

Where can readers find you online?

You can find me live every Wednesday night at 7 pm ET (along with Kristy Woodson Harvey, Mary Kay Andrews, Patti Callahan Henry, and Mary Alice Monroe) on the Friends & Fiction Facebook group page at www.facebook.com/groups/FriendsandFiction/. You can also find me at Facebook.com/kristinharmelauthor, and on Twitter and Instagram as @kristinharmel. My website is KristinHarmel.com. 

In Coral Cafe, the second novel in my Coral Cottage beach series, Marina Moore creates a vegetarian pizza for her new beach cafe. Readers often ask me to include recipes for the dishes I write about. You’ll find some, including this one, in the back of my books, and I’m posting others here on the blog. For this pizza that I call Vegetarian Supreme, sweet-and-savory caramelized onions are the key.

When I cook, I don’t always measure preciously. I’m a little-of-this, a-dash-of-that, and whatever-is-in-the-refrigerator-or-garden kind of cook. Feel free to experiment with this recipe, too. Except for the crust. Baking is a science. (Although chef Wolfgang Puck has been known to mix fresh chives or green onions into a crust batter, which kicks up flavor another notch.)

The process of transforming sweet onions into a tasty garnish might take between 30 to 60 minutes, depending on the sugar and water content of the onions. The good news is that caramelized onions may be prepared ahead of time and will keep in the refrigerator for three to five days.

Caramelized onions are also delicious in French onion soup or as burger toppings. Make a larger batch on the weekend to have it ready to go. When shopping for onions, remember to look specifically for sweet onions, as these are best for caramelizing due to their high sugar content. People are often divided on pizza sauces, so I suggest you use what you like.

Here, I’ve recommended pesto or marinara, but if desired, you may omit sauce entirely and simply brush the crust with a generous amount of olive oil to crisp the bread. As to cheese, while the traditional mozzarella is easy to melt, Gruyère is a rich, nutty flavor alternative. Rosemary pairs well with Gruyère, too. Or opt for fontina or Parmesan.

Vegetables are another area of potential contention. Try mushrooms— white button, portobello, porcini, or a wild mushroom mix. Load on sliced zucchini and artichokes with Roma, heirloom, or halved cherry tomatoes—or whatever catches your fancy.

Enliven your pizza with pinches of your favorites fresh or dried spices. Sauté your garlic before adding to your pizza for a sweet, mellow, nutty flavor. For the meat-eaters in the family, simply add sliced Italian sausage, prosciutto, or pepperoni to their side of the pizza pie. Above all, use your imagination, and cook what you enjoy eating.

 

Vegetarian Supreme Pizza

Makes: 1 large or 2 small pizzas or flatbreads
Preheat oven: 450 F (225 C)

Ingredients:

1 10-inch pizza crust or flatbread (homemade or store-bought)
6 ounces (170 grams) fresh mushrooms, your choice, sliced
1 zucchini (small or half of a larger one)
6 ounces (170 grams) artichoke hearts (canned, drained)
1 to 2 medium sweet onions (Maui, Vidalia, Walla Walla, or other sweet yellow onion)
6 ounces (170 grams) sliced mozzarella or grated Gruyère
1/3 cup (80 ml) pesto or marinara sauce (store-bought or homemade)
1 tablespoon extra-virgin olive oil (15 grams)
1 tablespoon butter (15 grams)
Pinch of fresh or dried spices to taste: oregano, parsley, garlic, rosemary
Kosher salt and pepper to taste

Garnish:

1 bunch of fresh basil leaves, sliced or torn

Instructions:

1. To caramelize sweet onions: Slice onions in thin, 1/8 to 1/4 inch (5 mm)slices (round or lengthwise for different variations). Heat olive oil and butter in a large, wide skillet.

2. Add sliced onions to cover just the bottom (but not packed tight). Sauté over medium-high heat for 10 minutes. Reduce to medium-low heat and cook until onions are soft and browned, stirring frequently for approximately 30 to 40 minutes. Season with kosher salt and pepper as desired. To keep onions from drying out, add a little water or stock to deglaze the pan as needed.

3. Finished onions should be soft and amber-brown in color, but not mushy. To aid in the caramelization process, add a teaspoon of sugar if needed. Remove from heat and let cool.

4. Slice mushroom, zucchinis, artichoke hearts, and other vegetables as desired. Sauté mushrooms in a little olive oil to remove excess moisture, add dried or fresh spices. Set aside.

5. Spread pesto or marinara sauce as desired over uncooked pizza crust or flatbread. Sprinkle sliced mozzarella or grated Gruyère on the crust.

6. Scoop caramelized onions over the cheese. Arrange sliced vegetables on top.

7. Bake at 450 F (225 C) for 8 to 10 minutes (or 5 to 6 minutes if using prebaked crust) or until cheese is melted and crust is a golden brown.

8. Allow to cool for 2 to 3 minutes before slicing.

 

Gourmet Pizza Crust

Makes: 2 6-ounce or 1 large crust (175 grams)
Preheat oven: 450 F (225 C)

Ingredients:

1/2 package dry active yeast or fresh yeast (or 1/8 oz. or 1 1/8
tsp.) (10 grams)
1/2 teaspoon honey (3 ml)
1/2 teaspoon kosher salt (3 grams)
1/2 cup warm water (105 to 115 F; 40 to 45 C)
1 tablespoon extra-virgin olive oil (15 ml)
1 1/2 cup all-purpose flour (180 grams)

Instructions:

1. Begin by dissolving the yeast in 1/4 cup (60 ml) of warm water in a small bowl. Add honey.

2. In a separate bowl, mix flour and salt. Add yeast and honey mixture, olive oil, and remaining water. If using an electric mixer with a dough hook, mix on low for about 3 to 5 minutes until dough forms around the hook.

3. Dough should pull away from sides of the bowl when ready.

4. On a floured surface, knead the dough until smooth, about 2 to 3 minutes.

5. Form into a ball, place into a bowl, and cover with a damp towel. Put in a warm location and let rise for 30 minutes.

6. Separate dough into 2 balls. Work the dough again 4 to 5 times, and roll on the counter until smooth for about a minute. Return to bowl to rest for 15 minutes.

7. When ready, spread dough on the surface, leaving a slightly thicker edge if desired to hold toppings. Add toppings and bake at 450 degrees F (225 degrees C) until cheese is melted, about 8 to 10 minutes depending on the firmness of cheese and toppings.

8. If using only 1 ball of dough, the extra dough will keep in the refrigerator for up to 2 days.

Yes, I’m a choco-holic. But then, I had to be to research and write an entire novel about chocolate, right? Ah, but it was two years happily spent… This Valentine’s Day (or any day), treat yourself and your loved ones with this DIY Hot Chocolate Bombs recipe this Valentine’s Day. These chocolate-ly heart-shaped chocolate bombs melt into delicious, endorphin-generating hot chocolate.

In this recipe, you can use any of your favorite chocolate bars. Think rich dark chocolate, creamy milk chocolate. Kick it up a gourmet notch with flavored chocolate: mint, caramel, cherry, etc., and use a regular hot chocolate mix. For this recipe, I’m using one of my faves from Chuao Chocolatier called Spicy Maya. 

Curl into your favorite chair with a warm mug of hot chocolate and a good book. For a chocolate-infused adventure along the beautiful Amalfi, Italy coast, read The Chocolatier or listen to it on audiobook. Enjoy!

Hot Chocolate BombsIngredients1 Spicy Maya chocolate bar4 scoops Spicy Maya drinking chocolatemini marshmallows4 cups steamed milkInstructions

1. Break the chocolate bar into squares and place in a microwavable bowl. Melt in 30-second increments until mostly melted. Stir to melt the rest. (Don’t overcook it! )

2. Coat a silicone mold with the melted chocolate. Find a cute heart-shaped mold to use. Make sure each mold is fully coated. Don’t be shy, use plenty of chocolate here!

3. Let cool in the fridge for about 20 minutes.

4. Carefully remove the chocolate from the mold.

5. Fill half the hearts with drinking chocolate and marshmallows.

6. Use the remaining melted chocolate to attach one empty half and one filled half together.

7. Let cool again.

8. Lace the chocolate heart in your favorite mug.

9. Pour steamed milk over it. The milk has to be pretty hot to melt the chocolate. Make sure once you stir, you let it cool to the desired drinking temperature.

10. Stir and enjoy!

Not long ago, I had the pleasure of meeting Kristy Woodson Harvey on board the Queen Mary for a celebration of books and reading with Adventures by the Book. Since the grand old ship is docked in Long Beach, we ventured down into the bowels of the ship into the engine room searching for the ghosts we’d heard were in residence–along with other authors and friends, including Mary Alice Monroe, Kristin Harmel, Kate White, Fiona Davis, Kristina McMorris, and others. From this meeting, Kristy and I have kept up, and I’m so pleased to share her upcoming new book, Under the Southern Sky, as well as a chat we had about her writing. Read on to find out about her new book, our interview, and fun photos aboard the Queen Mary!

About Under the Southern Sky

Here’s the overview of this fascinating story, with endorsements from authors Kristin Harmel and Lisa Wingate:

“Two childhood friends discover that love—and family—can be found in unconventional ways in this timely, moving novel from the USA TODAY bestselling author of the “beautifully Southern, evocative Peachtree Bluff series.” – Kristin Harmel, internationally bestselling author of The Winemaker’s Wife

Recently separated Amelia Buxton, a dedicated journalist, never expected that uncovering the biggest story of her career would become deeply personal. But when she discovers that a cluster of embryos belonging to her childhood friend Parker and his late wife Greer have been deemed “abandoned,” she’s put in the unenviable position of telling Parker—and dredging up old wounds in the process.

Parker has been unable to move forward since the loss of his beloved wife three years ago. He has all but forgotten about the frozen embryos, but once Amelia reveals her discovery, he knows that if he ever wants to get a part of Greer back, he’ll need to accept his fate as a single father and find a surrogate.

Each dealing with their own private griefs, Parker and Amelia slowly begin to find solace in one another as they navigate an uncertain future against the backdrop of the pristine waters of their childhood home, Buxton Beach. The journey of self-discovery leads them to an unforgettable and life-changing lesson: Family—the one you’re born into and the one you choose—is always closer than you think.

Sometimes the key to new love lies hidden in old friendships. In Under the Southern Sky, Kristy Woodson Harvey stirs up a warm-hearted mix of hometown charm and the sort of thoroughly modern problems that bring us back to the people who know us best and the places that remind us of who we really are.”–Lisa Wingate, #1 New York Times bestselling author of Before We Were Yours and The Book of Lost Friends

Author Interview: Kristy Woodson Harvey

Kristy and I had a good chat, so without further ado, let’s welcome Kristy…

Your latest book, UNDER THE SOUTHERN SKY, is so intriguing. How did you come up with the idea? Please tell us more!

Several years ago, I was at a Christmas party, and a friend pulled me aside. She was concerned because she and her husband had just realized that, after their last successful in vitro attempt, they were going to have to figure out what to do with their leftover embryos. As we were chatting, she said, “So many families that never even considered this are going to be making this huge decision. You should write a book about it.” As you know, Jan, as an author, people tell you to write a book about something constantly! But I knew this was something I would explore. It just took me a few years to find the right story that would become UNDER THE SOUTHERN SKY, which releases April 20, 2021.

How did you get started in your writing career?

In a lot of ways, I’ve always been a writer, since I was a little girl. But, the year I turned 25, I got this wild hair to write a novel—and I fell in love with writing books immediately. I never expected to be published and am as shocked as anyone that my seventh novel, UNDER THE SOUTHERN SKY, is releasing in April!

Is there one thing you’ve done in your writing career more than any other that’s been the secret to your success?

Those first few years, I said yes to everything. I’m serious. Everything. Want me to drive eight hours to talk to your book club? Sure! Want me to write an essay for your three followers to read? Absolutely! I would think, if I can pick up one lifelong reader, just one, everywhere I go, then I can create a career for myself. The big, life-changing thunderbolts have happened to me, and I hope they will continue to. But never underestimate the power of the small things. They add up to something really big in the end!

Do you have an interesting story from research or book tours that you’d like to share?

Yes! In my research for UNDER THE SOUTHERN SKY, I found out how many embryos have been deemed “abandoned” and what a huge issue this is. Since embryos are fertilized, depending on what side your beliefs lean on, they could be considered a viable life. So, destroying them seems unethical, but when owners quit paying for storage space, leaving them abandoned, doctors and fertility clinics are left with a huge problem. The law is undecided about whether they can be destroyed, donated for research, etc., so these clinics are running out of freezer space for new embryos for current patients. This is an issue that comes to play right off the bat in UNDER THE SOUTHERN SKY.

In your free time (what’s that, right?), what genre of books do you enjoy reading? Do you follow the work of specific authors? Do you prefer ebook, print, or audio?

I am an equal opportunity reader, I think! Because I write women’s fiction, I end up reviewing and blurbing a lot of that genre, so I’d say that’s what I read the most of. But I’m a huge fan of historical fiction, literary fiction, and I’m always excited for a great debut. During the pandemic, I co-founded a web show and podcast, Friends & Fiction, with Mary Kay Andrews, Kristin Harmel, Patti Callahan Henry, and Mary Alice Monroe. We have had the most interesting and amazing guests, and I have read some great things outside my usual genres that I’m so happy came across my desk.
I don’t read ebooks at all. I don’t even have an e-reader. I get the appeal, and I wished I enjoyed reading on a screen. It would save so much space! I just love the feel of a book in my hands, the way the flipping of the pages sounds. I’m also a big audiobook fan. I listen while I’m cleaning or driving.

What’s next on the horizon for you? Any new projects under development?

Yes! My 2022 book is edited and nearly ready to go. I *think* it’s going to be called THE WEDDING VEIL, but don’t hold me to it! It’s a contemporary/historical novel about a modern-day grandmother and granddaughter who discover an unexpected connection to Edith Vanderbilt—the first mistress of Biltmore House—and her daughter, Cornelia. At its core, though, it’s really a story about these four women in four different time periods fighting to create—and re-create—their lives despite the pressures put on them. Researching this book during the pandemic was a teeny bit challenging, but, wow, did I ever learn a lot!
I also have a special surprise coming in late 2021 that I can’t announce quite yet. So stay tuned!

Where can readers find you online?

My blog and website: www.kristywoodsonharvey.com
Instagram: www.instagram.com/kristywharvey
Facebook: www.facebook.com/kristywoodsonharvey
Friends and Fiction: www.facebook.com/groups/friendsandfic...
And I have an interiors blog with my mom called Design Chic: www.mydesignchic.com

And now, those author photos I promised you!

Author Kristy Woodson Harvey aboard the Queen Mary

Author Kristy Woodson Harvey with authors Kristina McMorris and Jan Moran

Adventure by the Book authors aboard the Queen Mary

If you haven’t already read The Chocolatier, Barnes & Noble is bringing it to you in the month of January in its Readouts Serial Reads program (like a book club) through the Nook and its Nook app.

That’s right, and you don’t need a Nook to read it; I’ve downloaded it to my phone using the free Nook app from my app store. (Available on Apple and Android alike.) Every day you’ll receive a new chapter when you open the app. It’s not too late to begin reading it because you have access to all prior chapters. But hurry, because this special offer ends on January 31rst!

Simply tap on “Readout” on the Nook app or Nook menu, and The Chocolatier will be there. No need to download the book separately.

Barnes & Noble’s Readouts Serial Reads program is a free monthly service for bookworms, delivering a fresh chapter of the book straight to your device every day. I just love this service from Barnes & Noble, and I was so excited that they selected The Chocolatier leading up to Valentine’s Day. They’re also doing this to celebrate the launch of my latest novel, Hepburn’s Necklace, another sweet saga set in Italy.

About The Chocolatier

A young widow. A husband she thought she knew. On the picturesque Italian coast of Amalfi lies a chocolatier’s destiny…

San Francisco, 1953: Heartbroken over the mysterious death of her husband, Celina Savoia, a second-generation chocolatière, resolves to take their young son to Italy’s shimmering Amalfi coast to introduce him to his father’s family. Just as she embarks on a magical, romantic life of making chocolate by the sea surrounded by a loving family, she begins to suspect that her husband had a dark secret–forged in the final days of WWII–that could destroy the relationships she’s come to cherish.

While a second chance at love is tempting, the mystery of her husband’s true identity thwarts her efforts. Challenged to pursue the truth or lose the life and those she’s come to love, Celina and her late husband’s brother, Lauro, must trace the past to a remote, Peruvian cocoa region to face the deceit that threatens to shatter their lives.

Follow along here, or if you’ve already read it, it’s a great time to share The Chocolatier with friends. For more about The Chocolatier , to find other retailers, and to listen to an audiobook clip, tap here.

In the novel HEPBURN’S NECKLACE, a vintage necklace is the key to the long-hidden secrets of film star Ruby Raines. Join Ruby in 1950s Rome on the film set of Roman Holiday with Audrey Hepburn…and on the banks of beautiful Lake Como, Italy. As old family secrets come to light, Ruby and her great-niece discover that life—and love—might hold a second chance for each of them today. 

Fellow author Kristy Woodson Harvey has this to say:

“Second chances, twists of fate, and a glittering Lake Como backdrop combine to create Jan Moran’s latest stunning read. Weaving back and forth through time, Moran creates an epic tale of love and loss that can’t help but make readers question what might have been. With lyrical prose and unforgettable characters, HEPBURN’S NECKLACE proves that Jan Moran is a writer at the top of her game and a storyteller to remember.”  — Kristy Woodson Harvey, USA Today Bestselling author of Feels Like Falling

This dual-timeline family saga was an absolute joy to write! The story begins on the set of the classic film, Roman Holiday, starring Audrey Hepburn, Gregory Peck, and Eddie Albert, and directed by the legendary William Wyler. For her role as the charming runaway, Princess Anne, Audrey Hepburn won an Oscar — an Academy Award for best actress. It’s available on Amazon, but you might find it elsewhere, too. Even if you don’t watch the film, the 2.5-minute trailer is adorable and will give you a visual of the setting and era as the story in the novel unfolds. I hope you’ll find this saga and its wealth of family secrets and relationships intriguing. Hepburn’s Necklace is also a fun book club selection, and Discussion Questions are included in the back of the book. 

Hepburn’s Necklace Book Trailer

And speaking of trailers, here is the one we created for Hepburn’s Necklace. I think it captures the heartwarming mood of this family saga that takes place between the 1950s and contemporary times. You’ll get a glimpse of lovely Lake Como, too. 

https://www.janmoran.com/wp-content/uploads/2021/01/Hepburns-Necklace-44-sec.mp4Hepburn’s Necklace Audiobook

The wonderful Erin Bennett, a multiple award-winning voice-over artist, narrated the audiobook, which is utterly engrossing. She is an incredible A-list talent, and she really brings a book to life. Erin has recorded all of my audiobooks to date, and I was so lucky that she had room in her schedule for Hepburn’s Necklace. Click here to listen to a sample.

Where to Buy: Hepburn’s Necklace is available in all ebooks, paperback, hardcover, and audiobook. Click here to shop Bookshop.org, Amazon, Barnes & Noble, Apple, Kobo, and GooglePlay, among others.

Start reading now, and enjoy! Thank you for sharing 🙂