There are many factors that affect the world’s supply of cacao beans: weather patterns, fungal infections, demand, cocoa prices, and production. Last month, another one was added to the mix for this important commodity: hedge funds. These are an investment partnership where the manager, typically the person who created it, gets paid a percentage of the profits. Armajaro, a progressive  London-based commodities and financial services company created a hedge fund and took physical control of 7% of the world’s annual cacao production. They paid a little over $1 billion for 240,100 metric tonnes (529,420,500 pounds), which comes out to about $2 per pound.  All these beans are now stored in undisclosed refrigerated locations across Europe and can stay there for up to 20 years. It’ll be interesting to see how this recent event will play out in the world of chocolate economics.

You know, all this talk about hedge funds got me thinking about chocolate hedge hogs- so I digress! Jaciva’s Chocolates in SE Portland is produces some of these sweet confections. So while the world’s commodity markets are keeping tabs on Armajaro, you can invest your time by taking a nibble at these delicious creations!

I am currently on a turtle search. No, not along the coasts of Florida or Mexico, but a turtle search of the pecan, caramel and chocolate kind.

Can’t say that I’ve always been interested in these confectionery morsels. However, my husband has very fond memories of visiting his grandfather’s Darzes’ Candy Shop in Eldora Iowa. Louis Darzes’ most popular item was his turtles- roasted pecans and caramel dipped in milk chocolate. I’ve enjoyed listening to these verbal trips down memory lane.

We’ve both been in a nostalgic mood lately and have embarked on a quest for the most delicious turtle we can make. I quickly found that there are as many different chocolate pecan turtles, as well, actual turtles! Last night I decided to take the first step and make my first batch of turtles. The recipe was taken from www.Cooks.com

I used 18 pieces of Kraft vanilla caramels (my goal is to make my own caramel, but one has to start somewhere), 2/3 tsp. water, 1 cup of pecan halves and 4 oz. of Ghirardelli 60% dark chocolate chips.

The caramels were melted in a double boiler. After adding the water and the pecans, the mixture was stirred until the pecans were evenly coated. They were then dropped on wax paper and cooled before being dipped in chocolate.

This recipe made 11 turtles, with just enough left over melted chocolate to make a few cups of drinking chocolate. (Waste not one drop of melted heaven!) The turtles ended up looking more like mounds of clusters. They were good, but were chewier than I had hoped for. This could be because I left the mixture on the stove a bit longer than needed. Next time, I will take the pot off the heat and mix a little quicker. I’d like the pecans to be crispier and I also want my turtles to look more like their namesake.

The caramels brought back memories of the Brach’s caramels found in grocery stores. It also made me think a lot of Milton Hershey. Did you know he started out making caramels? Yet after seeing chocolate making machinery at a World’s Fair decided that “Caramels are only a fad. Chocolate is a permanent thing.”

Many people from Eldora have fond memories of watching one of Louis’ skilled chocolate dippers, Mrs. Alvina Woods, give dipping demonstrations in the Darzes shop window. In a newspaper interview in the Des Moines Tribune on Thurs. Jan 15, 1959, Louis said “If I were a younger man, I wouldn’t be afraid to open a shop next door to any of the big name national candy shops. If you use quality ingredients and give good service, the word just naturally gets around. The customers will come.” Milton Hershey once said, “Give them quality. That’s the best kind of advertising.” Sure sounds familiar.

I would have given anything to have been with my husband as a young boy visiting this family candy shop of old and to meet Louis Darzes. He sounded like an Iowan Milton Hershey, a kindred spirit, and man of my heart.

Have you ever made chocolate pecan turtles? I’d be interested in hearing about your photo-of-turtle-for-blogexperiences. In the meantime, stay tune for more Darzes Turtle Adventures.