Category Archives: history

The cow jumped over it, Neil Armstrong landed on it, and…

…we’re over the moon for this recipe.  In honor of the 45th anniversary of the Apollo 11 moon landing on July 20th, we present our version of the moon pie.

The first Moon Pies were made by the Chattanooga Bakery in 1917 and were based upon requests from hungry coal miners. When a Chattanooga Bakery salesman visited a company store that catered to coal miners, the miners told him they wanted something solid and filling, because they often didn’t get time for a full lunch. When the salesman asked them how big the snack should be, a miner framed his hands around the moon hanging in the sky and said, “About that big.”

Chocolaterie Stam  Mini Moon Pies
The easiest way ever to make this vintage classic, this recipe calls for just four ingredients, and takes less than 10 minutes to make! Enjoy a nostalgic favorite in no time at all!
Makes 12

24 Vanilla Wafer cookies
1 cup mini marshmallows
1 cup Chocolate Stam dark chocolate drops
1 tablespoon coconut oil


Lay vanilla wafer cookies out on a clean work surface, curved side up. Place ½ cup of mini marshmallows in a microwave-safe bowl and microwave them for 15-20 seconds, just until melted and fluffy.

Working quickly, spread about 1 ½ tablespoons of melted marshmallow on the curved side of 6 vanilla wafers. Press a second wafer on top, curved-side down. This will give your final cookies a flat top and bottom (just like the original Moon Pies!)

Repeat with the second ½ cup of marshmallows.

In another small microwave-safe bowl, melt Stam dark chocolate drops with coconut oil for 30 seconds. Stir and return to microwave for another 30 seconds. Stir once more and return to microwave, if needed. Chocolate will melt before it gets hot, and your goal it to get a smooth chocolate without it actually being warm to the touch. This will keep your chocolate from mottling as it cools.

Plunge cookies into the chocolate mixture. Transfer to a piece of parchment paper. Once all cookies have been dipped, place them in the fridge for 10-15 minutes to all the chocolate to harden.


We’re Nuts About Earth Day!


Earth Day is April 22, 2014

It’s no secret that Chocolaterie Stam is a big fan of the environment. After all, our chocolate is a direct result of that rainforest wonder Theobroma Cacao, or the Cocoa tree. But, did you know that Stam’s uses the nuts of the hazelnut bush to make many of its fillings? Our praliné bonbons are a combination of a hazelnut pâté and chocolate.

So, it isn’t surprising that we applaud the work of the Hybrid Hazelnut Consortium. In conjunction with the Arbor Day Foundation, the University of Nebraska-Lincoln, Rutgers University and Oregon State, they are working to develop disease-resistant, climatically adapted hybrid hazelnuts.

We, at Stam’s are interested because 75% of the world’s commercial production of hazelnuts comes from Turkey which is over 6000 miles from the United States. Yes, the U.S produces about only about 3% of the world commercial hazelnut crop.  If that could change and be grown here our carbon footprint could be greatly reduced.

Why so little?

Two factors currently limit wider production of hazelnuts in the U.S.—the inability of hazelnut plants to survive in harsh weather and susceptibility to eastern filbert blight (EFB), a fungal disease. Overcoming these barriers would expand the growing region for hazelnuts to include most of the U.S.

Can it be fixed?

Yes, native wild American hazelnuts (Corylus americana) are resistant to EFB and can survive in cold weather, but they produce tiny, thick-shelled nuts with little commercial value. The European hazelnut (Corylus avellana) is grown commercially and produces large, high-quality nuts but is susceptible to eastern filbert blight and is not cold-hardy.

Besides the carbon footprint that importing from Turkey causes, what other benefits can be had from hybridizing this plant? Well, it is a perennial crop which requires less water than annual crops thus is drought resistant and can be grown on sloping terrain and in marginal soils.

Drought resistant, strategic land use, perennial, carbon food reduction; the hazelnut bush can help reduce carbon emissions and provide commercial yield to less optimal soil conditions. We signed up as a charter patron of the Arbor Day Foundation’s Hazelnut Project and they sent us 3 hazelnut bushes for $20.

No Yolks. Just Fun.

Drink recipe of the Month: April

Born of the soda fountain era, the legendary Egg Cream is deceptive, for its flavor and texture depend entirely on the correct preparation. There is no egg in an Egg Cream, but if the ingredients are mixed properly, a foamy, egg-white-like head tops the drink. The invention of the Egg Cream is credited to Louis Auster, a Brooklyn candy shop owner in 1890. Auster’s concoction sold for three cents, and he sold as many as three thousand on a hot summer day. Lines would form down the street and around the corner, and it tarted a tradition of drinking the egg cream while standing — never sitting.

Stam Chocolate Easter Egg Cream
No yolks, just fun. (Get it?)


1/4 cup cold whole milk
2 tablespoons chocolate syrup (store-bought, or homemade Stam syrup)
Cold club soda

In a 16-ounce chilled tall glass, stir together the milk and chocolate syrup until combined.

Slowly fill the glass with club soda. Serve immediately.

(Click here to see an egg cream how-to video.)

Can’t hold a candle to us!

As I wax lyrical (pun intended) about myself and my relationship to my family’s chocolate, it occurs to me at one time in my upbringing my Cousin Ginger would always make Christmas candies as a present.  It was always a special gift given with love, always appreciated, and it was often made with old fashioned ingredients.  Intuitively, you would think that with a classic, original recipe, it would be wholesome and without any artificial additives.  How untrue!

Cousin’s “go to” in this case was to make chocolate fudge with food grade paraffin.  I’ve a copy of one of her favorite recipes below:

Martha Washington Chocolates
(Makes about 5 lbs)

Melt 1/4 lb. of butter or oleo and add 1 can Eagle Brand Sweetened Condensed Milk, 2 lbs. powdered sugar, 1 can coconut, 1 pt. chopped fine pecans.

Mix together, roll into small balls and dip in chocolate mix.

Chocolate Mix

Mix 12 oz. of semi-sweet chocolate with 1 bar (1/4 lb) of paraffin (melt over low heat or double boiler). Stick toothpick in balls, dip into chocolate mix.  Drop on wax paper to cool.

Horrors!  Carnauba wax is used in so many things from make-up to caramel apples.

Buyers beware!

At Chocolaterie Stam, you can be assured that no wax has ever come close to our chocolate.  Even as we have followed the family’s tried and true, we never come across using paraffin as an ingredient.

Stam Chocolate Christmas Store display

Stam Chocolate Christmas Store display

My warm and fuzzy memories of my cousin’s Christmas gift, always reminds me that she did her best with what she was given.  It was from her hands and heart.

But still…  My gift to you is our guarantee that no wax, or paraffin, will ever be in Stam Chocolate.  In fact, no one can ever hold a candle to us!