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All posts tagged with: chocolate

Easter Cream Egg Cocktail

Cadbury Cream Egg Easter Martini CocktailHappy Easter! For years, Cadbury Cream Eggs have been delighting kids and adults alike and have become a delicious Easter tradition. The gooey, cream centre filling is irresistible. If you thought that the original cream eggs were good, wait until you try these fantastic cocktails, honouring these fun Easter edibles.

  • 1.5 oz Marshmallow Vodka 
  • 1 oz Creme de Cacao
  • 2 oz Whipped Cream
  • Caramel

Pour vodka, creme de cacao and whipped cream into a martini shaker half full of ice. Shake hard for 20 seconds. Pour into a chilled martini glass rimmed with cocoa powder, and caramel in the bottom. Garnish with a carefully cut-in-half Cadbury cream egg, perched on a skewer.

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Alternative: replace whipped cream with chocolate milk for extra chocolately indulgence.


Chocolate Covered Almond Martini

IMG_9906 - Chocolate Covered Almond_smThroughout the year kids are constantly fundraising for one thing or another; whether it be for a hockey tournament, a field trip for school, or for the local kids club for arts-and-crafts. The best of the fundraising treats are chocolate covered almonds. If you don’t have a box of them kicking around in the cupboard, this cocktail should get you through until the next time the neighbourhood kids come knocking on the door.

  • 2 oz Whipped vodka
  • 0.5 oz Amaretto
  • 0.5 oz Crème de Cacao
  • 1 Cream

Pour all four ingredients into a cocktail shaker half filled with ice. Shake for about 20 seconds, until the shaker begins to frost. Pour into a chilled martini glass that has been rimmed with coloured sprinkles.


Valentine’s Day Kiss

IMG_9995_smSkip the silk boxer shorts and lingerie! This Valentine’s Day Kiss is silky-smooth and will warm your up in places… Well, it’s a lot of fun too, especially if you’re home alone and want in on a little Valentine’s Day action on your own.

Valentine’s Day is the most romantic day of the year. Many couples celebrate with chocolates and long-stemmed red roses, and a romantic dinner for two. This drink is a perfect finish after a slice of rich, chocolate cake dessert. There are beautiful hints of chocolate, raspberry and cream.

However you celebrate, have fun and let your passion on!

  • 2 oz Tequila
  • 1 oz Crème de Cacao
  • ½ oz Chambord
  • 1 oz Cream

Fill a cocktail shaker half full of ice. Pour in all of the ingredients and shake for 15-20 seconds. Pour into a chilled cocoa-sugar rimmed martini glass. Garnish with fresh raspberries.

 


Chocolate Cherry Cordial

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12 Drinks of Christmas – Day 2

Just like the box of chocolate covered cordial cherries… but better! What makes this drink sparkle is the chocolate rim and the maraschino cherry garnish.

  • 1 oz Vanilla Vodka
  • 0.75 oz Kirsch
  • 0.75 oz Amaretto
  • 0.5 oz Crème de Cacao

Fill a martini shaker with ice. Add all ingredients. Shake vigorously. Pour into a chilled martini glass rimmed with cocoa. Garnish with a maraschino cherry.


Toasted Almond Fudge

 

It’s like a chocolate italian soda.

  • 2 oz. Chocolate Vodka
  • 1 splash Amaretto
  • 1 splash Orange Juice
  • Club Soda
Fill a cocktail shaker with ice. Add vodka, Amaretto and orange juice. Shake. Pour into a martini glass. Top with a splash of club soda.

 


Juliet & Chocolat

Tucked away on St-Denis in Montreal is a chocolate-lovers delight. From fresh-baked, gooey chocolate-chunk brownies and rich hot chocolate, to traditional French crepes and velvety fondue, Juliet & Chocolat will make your taste-buds dance!

The founder, Juliet, started the business after an unsuccessful search for high-quality hot chocolate drove her to frustration. She was looking for the kind of hot chocolate her grandmother used to make.

Today, there are three locations in Montreal, St-Denis, St-Laurent and on the Plateau and Outremont.


Mint Chip Martini

Mint and chocolate were meant to go together. They are even delicious as a cocktail!

  • 1 oz Whipped Vodka
  • 1 oz Crème de Cacao
  • 1/2 oz Crème de Menthe

Pour all three ingredients into a martini shaker half full of ice. Shake until the shaker begins to frost. Pour into a chilled martini glass.


Chocolate Berry

Just like the title says… it tastes like a chocolate-dipped berry.
  • 1 oz Vodka
  • 1 oz Chambord
  • 1 oz Crème de Cacao
  • Splash of Lime

Add all ingredients to a martini shaker half-filled with ice. Shake. Pour into a chilled martini glass. Do a little dance. Enjoy.


Glowbal Grill’s Chocolate Bread Pudding

Satisfying a sweet tooth in Yaletown is no easy… but imaging sinking your teeth into chocolate bread pudding, served hot with a chocolate toffee crumble on top. The mix of crunch and hearty soft bread, melded together with a creamy chocolate sauce and Bailey’s crème anglaise is spectacular.

Now, stop imaging and get back to reality. This special dessert treat is served daily at Glowbal Grill in Yaletown. At just $8.95, it’s a great way to end an evening walk along the seawall, share on a romantic date, or reward yourself after a hot yoga class.


Sexy Chocolate

A chocolaholic dream! This martini will keep you warm on any cold evening. The cocoa rim makes this drink.

  • 1 oz White Crème de Cacao
  • 1 oz Vanilla Vodka
  • Splash of Kahlua

Add all ingredients to a martini shaker half-filled with ice. Shake. Pour into a cocoa-rimmed martini glass.


Send A CandyGram to Your Canadian Sweetheart; Help People Living with HIV/AIDS

Valentine’s Day is just around the corner. Have you figured out how to surprise your loved one, secret crush, or maybe even your best friend? Sure, you could go with the  over-priced, long stemmed roses, a fuzzy red pillow with “I Luv U”, or a pair of cheesy silk underwear… but what about a gift that you can give, but also gives to others?

A Loving Spoonful, a Vancouver based, volunteer-driven, not-for-profit organization providing free, healthy meals and nutritional support to people living with HIV or AIDS, has teamed up with Purdy’s chocolates and Shamin Jewlers to send “CandyGrams” across Canada for Valentine’s day, while raising funds for men, women and children living with HIV/AIDS.

The $10 CandyGrams can be sent anywhere in Canada and include a Valentine’s Day card, two Purdy’s heart-shaped chocolates, lip balm (in case you get chapped lips from kissing too much), mints, and a $15 gift car for Shamin Jewelers online.

“The only thing people receive in the mail these days are flyers and bills – so who wouldn’t appreciate receiving a surprise package for a change?” says Lisa Martella, executive director of A Loving Spoonful. “CandyGrams bring a smile to the face of everyone who receives one and also help raise badly needed funds to provide nutritious meals to those living with HIV/AIDS – it’s truly a Valentine’s Day gift with heart!”

Due to the generosity of the campaign sponsors, proceeds from the sale of CandyGrams will go directly to help those living with HIV and AIDS. Last year the program raised over $20,000, and this year A Loving Spoonful hopes to top that and raise over $28,000 through the CandyGram campaign.

A Loving Spoonful is the only organization in Metro Vancouver that delivers nutritionally planned and ready-made meals to men, women and children living with HIV/AIDS. Each year they deliver over 100,000 meals to those in need, and with very little government funding, they rely on the generosity of community and corporate partners alongside fundraising events or programs such as this campaign.

“The CandyGram campaign would not have been possible without the support of Purdy’s, Yelp and Shamin Jewellers,” adds Martella. “Their willingness to contribute has helped make CandyGrams an annual tradition and will make a real impact on the lives of the people we help.”

CandyGrams are on sale now at www.candygram.ca, and a limited number of 3,500 are available for 2012. For on-time delivery (via Canada Post) by Valentine’s Day orders must be placed by February 6, 2012 for Eastern Canada, and February 9, 2012 for Western Canada.


Chocolate Chip Cookies; soft and chewy

What kid (or adult for that matter), doesn’t love chocolate chip cookies? With school coming back in session soon, here’s a great soft and chewy chocolate chip cookie recipe.

Ingredients:

  • 2 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup room temperature unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pur vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chip cookies
To Make:
  • Preheat oven to 350 degrees.
  • In a small bowl, mix flour and baking powder.
  • In a mixer fitted with the paddle attachment, beat sugar and butter on medium until light and fluffy. Turn to low speed and add salt, vanilla and eggs. Beat until well mixed.
  • Slowly add flower mixture. Mix until it is just combined.
  • Stir in chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the centre (about 8-10 minutes).
  • Remove from the oven and let cool on the baking sheet 1-2 minutes.
  • Transfer to wire rack and let cool completely.
  • Store cookies in an airtight container lined with parchment paper at room temperature for up to one week (if they last that long).
Makes about 3 dozen cookies.
Modify the recipe by using rainbow colour chocolate chip cookies.


Juliette & Chocolat, Montreal, Quebec

Chocolate lovers, I’m going to let you in on a secret Montreal has been hiding; Juliette & Chocolat, an innocent little bistro tucked away on St Denis in Montreal.

To sum it up, Juliette & Chocolat is the place to go for the best quality chocolate in all forms in Montreal. Imagine, gooey brownies, bit-size pralines, pasteries exploding with chocolate, and velvety fondues with the freshest fruit.

They are also well known for golden crepes, spread with chocolate, maple syrup, caramel, ice cream and every combination of nuts, fruit and whipped cream that you can imagine!

For the more health conscious, there are amazing salads with fresh greens. Of course it wouldn’t be complete without the dark chocolate vinaigrette!

Next time you’re in Montreal, or if you’re a resident, make Juliette and Chocolat a priority!

Juliette and Chocolat
1615 St-Denis
Montréal, QC H2X-3K3
T 514.287.3555
www.julietteetchocolat.com


Brian’s Chocolate Orange Martini

It’s like a Terry’s Chocolate Orange, only better. Pairs well with a peach cobbler or strawberry crisp!

Ingredients:

  • 1 oz vodka
  • 1 oz triple sec
  • 1 oz creme de cacao
  • 7-up

In an ice-filled martini shaker, add vodka, triple sec and creme de cacao. Shake. Pour into sugar rimmed martini glass. Top up with 7-up. Garnish with orange slice (optional).


Molten Chocolate Lava Cakes

About three years ago I found this most amazing dessert from Kraft; Molten Dark Chocolate Lava Cakes. It was just over a year ago that I made the recipe for the first time, and wow, it’s now one of my favorite desserts to make. It’s very simple and can be whipped up in the matter of minutes. Best of all, you can make it in advance and store it in the fridge, then bake and serve whenever you want! As a single guy, I love it because I can have fresh, hot dessert any night of the week I want.

Ingredients:

  • 4 squares Bakers cacao dark chocolate
  • 1/2 cup butter
  • 1 cup icing sugar
  • 2 whole eggs
  • 2 egg yokes
  • 6 tbsp flour
  • 1 tsp icing sugar

Preheat over to 425′f. Butter four 3/4 cup custard cups or souffle dishes. Place on baking sheet.

Microwave choclate and butter in a large microwaveable bowl on high for 1 minute, or until the butter is melted. Stir with wire whisk until choclate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into prepared custard cups.

Bake for 13-  14 minutes or until sides are firm but centres are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Spinkle evenly with 1 tsp sugar. Cut in half. Serve warm.

Again, you can make the batter ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refridgerate up to 24 hours. When ready-to-serve, uncover and bake as directed.

This single serving dessert will let you indulge and the molten chocolate will hit the spot.


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