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Home » Podcast Episodes

108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee)

Last Modified: Mar 16, 2024 · This post may contain affiliate links

 I am certain that everyone listening to this podcast about food and heritage associates the holidays with two things: one - family time and two - treats. This is an episode about both!

Today, I’m welcoming three sisters - Aimee, Theresa, and Amanda and their mother, whose name is also Theresa, to talk about their holiday chocolate-making EXTRAVAGANZA!!!!! And when I say “extravaganza”, I am not kidding in the least. Every year between Thanksgiving and Christmas, these 3 high achieving women produce over 3000 perfect chocolate bonbons of DOZENS of varieties for family, friends, and charities.

They discuss the evolution of their tradition, the sourcing of ingredients and techniques necessary to produce the perfect chocolates and - lucky for all of us - they share the recipe that started it all, still their most discussed candy of all, the perfect English Toffee Recipe.

I’m so grateful to welcome Aimee, Theresa, Amanda, and their mother, Theresa to the podcast - and thank YOU all for being here.

homemade fine chocolates surrounded by Christmas greenery

Highlights of "3 Sisters & 300 Pounds of Chocolate"

  • 3000 individual candies (300lbs)
  • What do they do with all those candies?! 
  • Including the kids
  • The family jobs
  • Is it cheaper to make your own artisan chocolates?
  • Sourcing the best nuts, butter, cream, etc;
  • How many pounds of raw chocolate, butter, and cream to make this?
  • Their famous toffee recipe and how to make it
  • Why my toffee split + making the perfect toffee
  • Tempering chocolate at home - ALL the tips
  • Storing and packaging all the chocolate

Listen to Aimee, Theresa, Amanda, and their mother, Theresa Now

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Theresa's Family's Storied Recipe

Chocolate Covered Rich Buttery Toffee

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Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

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dark and moody photo of Becky Hadeed kneading arepas dough

Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

More About Me ->

Most Popular Recipes

  • two slices of chewy golden nian gao on pink plate
    Baked Nian Gao: Glutinous Rice Cake (with Sticky Rice Flour)
  • hand holds flaky spiraled roti paratha (aka roti canai in malaysia) above lush green foliage.
    How to Make Flaky Roti Paratha (Malaysian Roti Canai)
  • pollo frito puerto rican fried chicken with no flour in basket lined with red checked napkin
    Pollo Frito: Puerto Rican Fried Chicken (Without Flour)
  • delicate white dish holds fish cooked in tomato sauce, topped with gently caramelized onons, dill and parsley
    Ukrainian Red Fish in Tomato Sauce

Follow in Your Favorite Player

Apple PodcastsSpotifyGoogle Podcasts

Listen to the Latest

Featured Episodes

  • 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee
  • 022 "I am Piotr's Granddaughter" with Lydia Cottrell
  • 019 "We Were Not Leprosy" with Suwanee Lennon
  • 077 Arabic Feasts with My Husband, John Hadeed
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