Glee Gum Make Your Own Chocolate Kit Review + Giveaway!

Valentine's Day is right around the corner and Glee Gum sent me this nifty Make Your Own Chocolate kit to celebrate the holiday!  They also included some gum and another kit to give away to my awesome readers!  What better way to celebrate Valentine's Day than to give away chocolate?

Chocolate is more Susie's thing than mine.  I'm more of a vanilla and caramel kinda girl.  But what's not to love about making your own chocolate?  This kit includes everything!  Cocoa butter, powdered sugar, cocoa powder and starter crystals.  The instructions are easy to follow and before you know it you'll have two dozen chocolates!

It took us less than half an hour start to finish to make the chocolates.  I was quite surprised that the quality was a lot better than I expected.  The chocolates turned out smooth and hardened quite nicely.

One lucky reader will win Glee's Make Your Own Chocolate kit!  Open to US only.  Contest runs from February 13th-27th, 2013.

a Rafflecopter giveaway

*This is a sponsored post.  Glee Gum provided me with a kit to review and also with one to giveaway.  All opinions are my own.*

Chocolate Shop (Precept Wines) - Chicago Fine Chocolate Show

I've got another Chicago Fine Chocolate Show preview for you!  This one is a little different as its not a chocolate candy, but a chocolate alcohol!  Chocolate Shop, produced by Precept Wines, has a variety of chocolate wine choices.  They were kind enough to send me a couple bottles to sip on before the show.

First I have to say I've only ever tasted one chocolate wine before and it wasn't that spectacular.  I'm also not a huge fan of red wines in particular as I prefer sweeter ones.  But these are incredibly sweet with just the right amount of chocolate.

The Chocolate Lover's Wine is a very sweet red that truly tastes like you're drinking chocolate!  It doesn't have that flat red wine taste at all.

The Chocolate Strawberry wine literally tastes like strawberries that were picked at their peak and then dipped in chocolate.  But its a wine, how incredible is that!

The Creme De Cocoa is wonderful treat.  The chocolate and mint are perfectly blended.  This wine is great poured over some ice.  It doesn't need anything else to make it special.

All of these wines were a delight to try.  If you're a wine and chocolate lover on the lookout for something new this holiday season, these are for you!  Definitely head down to the Chicago Fine Chocolate Show this weekend to give them a try.

*Precept Wines sent me these wines for review.  All opinions are my own.*

Flying Noir - Chicago Fine Chocolate Show

Flying Noir is one of the amazing chocolatiers who is going to be at the Chicago Fine Chocolate Show this weekend.  While they aren't local to the Chicago area, they're out in California, they did offer to send us a sampling of chocolate they'll have at the show.

Karen sent us two packages of drinking chocolate passionata and kerala d.c..  Both were quite different.  The passionata has a fruity flavor due to the banana, mango and guava.  While the kerala d.c. is a more classic hot chocolate with bite.  Either flavor is a definite treat for chocolate lovers.

Karen also included a gorgeous box of her handmade, hand-painted chocolates.  I absolutely loved that they sparkled!  But it made them a little difficult to photograph.  My fave was the roo, with its creamy rooibus white chocolate ganache center.  I also loved the details used to make the boxes special.  From the printed rubber band to the black tissue paper inside they were a visual delight.

A lot of the chocolates had an interesting bite to them.  I'd definitely recommend these to anyone who loves spicy food.  That added bite isn't something I've encountered often in chocolates.  It was definitely a change of pace.

*Flying Noir sent me these chocolates for review.  All opinions are my own.*

ChocoPerfection - Chicago Fine Chocolate Show

ChocoPerfection is another of the wonderful chocolates you'll encounter this weekend at the Chicago Fine Chocolate Show.  They're a little different from the rest as their entire line of chocolates are sugar free!  ChocoPerfection bars also contain prebiotic fiber in every bar which helps to keep you feeling full.  So not only are these chocolate bars healthy, they'll also help you stick to your diet!  I can't think of another chocolate that can make that claim.

When I think of sugar-free chocolate it just makes me shudder.  It almost always makes me think of something fake and chalky tasting.  ChocoPerfection bars are nothing like that.  They taste like a regular high quality chocolate bar.

ChocoPerfection was kind enough to send us a selection of bars to try.  I have to say the dark chocolate mint was definitely a huge fave.  It actually reminded me of a frango mint.  They were that good!

If you're on the lookout for a great high quality sugar-free chocolate bar, definitely check out the ChocoPerfection booth at the Chicago Fine Chocolate Show this weekend!

*ChocoPerfection supplied me with the product for this review.  All opinions are my own.*

Terry's Toffee - Chicago Fine Chocolate Show

This week we stopped by Terry's Toffee here in the city.  They were our second stop for the Chicago Fine Chocolate show.  It was easy to find, not too far off the expressway.  The atmosphere was inviting when you walked in the door.  The decorations in the entry way show how much Terry's Toffee is loved by their visitors.  

The best part has to be the smell.  You can tell right away when you open the door that you are entering a toffee wonderland.  They sell a variety of toffee treats.  From their McCall's Classic (their original recipe) to popcorn coated in toffee or ice cream with toffee.

Their flavors can please any palette.  The McCall's Classic is a traditional English toffee, while they have flavors such as Koffee Toffee (with espresso) or Chai-cago Spice (with cinnamon, cloves, ginger, nutmeg, cardmom & pepper) or Lavenilla (with lavendar and vanilla).  Their toffee is paired with a multitude of ingredients to combine into combinations that pop.  With 14 flavors of toffee, you are bound to find one to become your own personal favorite.

If you know a toffee lover like us, then you may have just stumbled upon the perfect gift.  They have a variety of gift options.  Or like us, we bought a small sampler for our Mom since it was her birthday, they wrapped it up for us.

Did you know that they are the sweet treat at the Oscars since 2005?  Well they are.  They've also been gifted to a variety of celebrities including the Queen and also current and former Presidents.

Chocolate Coconut Cake Martini Recipe- Lulu B. Fabulous Cocktails

I love all kinds of chocolate martinis!  Have you noticed that yet?  I'm not huge on actually eating chocolate, but drinking it is another matter.  This one only has 3, that's right three, ingredients!

Right before Halloween I was scrambling to find a rebate hang tag for UV Vodka.  I swear I checked every single liquor section at every store we went to.  I finally found a single one late in the afternoon on Halloween, the very last day it was valid.  It was a great rebate as it was good for $10 off one bottle of chocolate cake, cake or whipped cream flavored UV Vodka.  I bought the cake flavor as I thought it would pair perfectly with Lulu B.'s Chocolate Martini.  I can gladly tell you that it does!

Chocolate Coconut Cake Martini
1 ounce Lulu B Chocolate Martini
1 ounce UV Cake Vodka
1/2 ounce cream of coconut

Add all three ingredients to a cocktail shaker, plus 5-6 ice cubes.  Put the lid on and shake for approximately 30 seconds.  Strain and pour into martini glass.  Serves 1.

Someone else wanted to name this drink the ghost martini as we made it on Halloween and due to its ghostly appearance.  What do you think?

Susie Savors: This tastes just like a slice of cake.  It's sweet and sultry with that touch of coconut to make it better.  The chocolate melds with the cake and you have a dessert that you can drink!

Mayana Chocolate - Chicago Chocolate Show Preview

Alison: Here at Rosie Discovers we're all about going the extra mile for our readers.

Susie: In this case it means a little bit of driving.

Alison: Right.  Not only are we going to attend and review the Chicago Chocolate show, we're also going to bring you previews of what you'll find at the show.  Some of the previews will be local and others will be not so local.

Susie: Most of them we aren't actually visiting in person, because they are busy making chocolate for all the lovely people going to the Chicago Chocolate show.

Alison:Let me tell you, it's going to be a horrible trial to have to sample all this chocolate.  NOT!

Susie: You're right, I'll need to take precautions.

Alison: What precautions? You're not actually going to be in danger!

Susie: No, I mean Mom-precautions. I need a better place to hide all this chocolate.  Is that your phone ringing? *Slides box of chocolate into a drawer*

Alison: You need to work on that, maybe you should wait for me to leave next time.

Alison: Our first stop on the Chicago Chocolate show preview is Mayana Chocolate.  Mayana Chocolate is local to the Chicago area and available by online purchase.

Susie: This is where the driving part comes in; we live in that magical Chicago area.

Alison: Exactly. Sunday, the two of us headed out to meet Chef Daniel of Mayana Chocolate.  He was hard at work packing up a chocolate order in these snazzy new boxes for a shipment.  Aren't they just gorgeous?

Susie: Yes, the colors are striking and snazzy.  Plus the best gifts come in pretty boxes.

Alison: After showing us the new packaging he offered to let us sample his wares. Let me tell you these are the most amazing chocolates we've tasted in a long long time.

Susie: By far!  He sets the bar really high.  I am having trouble imagining there is better chocolate out there to be found.

Alison: Probably because Chef Daniel doesn't use any artificial ingredients or extracts in his chocolates and you can definitely taste that.

Alison: For example, the Mint-Dark Chocolate gets its amazing mint flavor from actual mint leaves.  There is such a crisp, fresh mint taste.

Susie: I thought I was eating a mint leaf I picked myself.  If only we could make our mint plants taste that good, then life would be good.

Alison: Or we'd never leave the house again.

Susie: So, my plan has flaws.  I just need time to tweak a few elements.

Alison: Right...Well, the Toasted Coconut actually uses fresh coconut milk and toasted coconut to get its flavor.

Susie: Except better, because coconuts do not come with a chocolate coating.

Alison: All the chocolates we tasted had such intense flavor in them.  If you were to slice most of the chocolates in half you'd see the layers of flavor that make up these chocolates.

Susie: We did see them!  

Alison: Only it would have been difficult to photograph that.

Susie: I suppose, but you can taste the layers.  The textures add another dimension.  Not only stunning flavor combinations and good looks, but also complex texture profiles.

Alison: The whole package in one bite!

Susie: I still can't believe that each one we tried was better than the one before it.


Alison: I know, I was in the car on the ride home.  You wouldn't stop raving about them.

Susie: ... *points* Did you see that?

Alison: *Turns to look*

Susie:  You must have missed it.

Alison: Where did the chocolate go?

Susie:  I don't know what you're talking about.  

*All opinions are our own.  Chef Daniel supplied our chocolate samples.*

Chicago Fine Chocolate Show Nov. 16-18th at Navy Pier

I'm excited to share that we're going to the Chicago Fine Chocolate show at Navy Pier November 16-18th. What is the Chicago Fine Chocolate show you might ask?  It's a place where chocolatiers from all over the world are coming to showcase their chocolates.  It's the very first year and there are going to be at least 100 vendors.  Not only are we going, we've got press passes so you'll definitely get to see everything!  

Due to this, I'm pretty sure the majority of November is going to be all about chocolate here on Rosie Discovers.  Already we've posted a recipe for a buttermilk chocolate bread, which totally rocks BTW, and there will be many more recipes to come.

If you're interested in attending the show, tickets are $35 for adults and include 15 tickets to try the chocolates.  

Wholesome Wednesday: Buttermilk Chocolate Bread Recipe

I have to start this post by saying I am not a fan of anything Taste of Home.  I typically don't like the magazines or the cookbooks because the recipes aren't very good.  If you're a big fan of Taste of Home, I'm sorry if I've offended you.  That said, I look at an ungodly amount of cookbooks.  We're talking stacks and stacks.  I also have bookcases full of cookbooks.

This recipe comes from the new Taste of Home Best Loved Recipes cookbook.  It's a massive tome, think dictionary size, arranged alphabetically by category.  I thumbed through the entire book and found just a few recipes that looked promising.

I love buttermilk breads.  They turn out moist and taste wonderful.  They also don't require fooling around with yeast.  I was hoping this bread would be more of a sandwich bread, but it was like a chocolate loaf cake.  That's not at all a bad thing, just not what I was looking for.  This recipe was a huge hit though.  The entire loaf was gone before the very next day!  Now that's a ringing endorsement!

If you need a quick chocolate dessert, definitely try this bread.  You'll get rave reviews!

Buttermilk Chocolate Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time; beating well after each.  Combine flour, cocoa, salt, baking powder, baking soda; add to creamed mixture alternately with the buttermilk.

Pour into a greased 9 x 5 inch loaf pan.  Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool 10 minutes in the pan before removing.  Continue to cool on wire rack.

Susie Savors: The best evidence I have that this bread is delicious, is that it did not make it to the second day.  Warm out of the oven, this bread functioned as hot slices of chocolate.  The bread speaks for itself.

Chocolate Strawberry Curd Recipe

Do you know what's better than regular old strawberry curd?  Chocolate strawberry curd!

Even more awesome is the fact that the chocolate in this recipe doesn't have any guilt attached to it.  You did read that right, absolutely no guilt!  Capella Flavor Drops are becoming one of my absolutely favorite baking things.  With these drops I don't have to sacrifice calories to have amazing flavor.

If you're reading this and live in the NW suburbs of Chicago run right out to Valli by Tuesday 10/9 to pick up some $.99 strawberries.  That not only makes this recipe guilt-free but also frugal!


Chocolate Strawberry Curd
1 pound hulled and sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
3 large egg yolks
1/4 cup unsalted butter, cut into pieces
12 Double Chocolate Capella Flavor Drops

In a food processor or blender pulse the strawberries till smooth.  Use a food mill to strain out the seeds.  (Food mills are my new fave thing.  It takes no time at all to get the seeds out of berries.  If you do a lot berry purees you should definitely pick one of these up.)

In a heavy saucepan, combine sugar and cornstarch.  Add strawberry puree, lemon juice and egg yolks.  Whisk well.  Cook over medium heat for 7-8 minutes or until very thick, whisking constantly.

Remove from heat.  Gradually add butter, whisking until melted.  Add 12 double chocolate Capella flavor drops, whisk to incorporate.  Let cool.  Place in jar and refrigerate.

Susie Savors: Curd is better than jam or jelly.  The moisture is sealed into the mix.  It won't be an inconsistent texture.  The flavor of chocolate strawberry curd could even rival anything else on my breakfast toast.  The chocolate flavor adds complexity over the simple strawberry alone.  There is sweet from the strawberry and a subtle undertone of dark mellow chocolate to cut through it.  A balance of flavor that strikes the tongue as not too sweet and not too mellow.

*This is a sponsored post.  All opinions are my own.*

Wholesome Wednesday: Chocolate Souffle

I can honestly say I’ve never had a soufflé before.  It’s just never really appealed to me as I’m not a chocoholic.  I’d rather have something vanilla, caramel or fruity.  But these seemed simple and baked perfectly.  Not a single one of them fell.  I think that’s truly impressive for my first try making them.  And as with most of my recipes, this one is quite quick to make.  But it makes a ton of dishes.  That’s the only real downside.  

If you don’t have any bittersweet baking chocolate, you can substitute a square of semisweet chocolate.  Make sure to adjust the sugar to 3 tablespoons.  If you prefer a darker chocolate taste, you’ll want to add less sugar when melting the chocolate also.  

Wholesome Wednesday: Chocolate Soufflé

1/2 cup milk

2 tablespoons flour

1 tablespoon butter

2 eggs, beaten separately

1 oz. square of bittersweet chocolate

5 tablespoons sugar

2 tablespoons water

In a medium saucepan over medium heat, melt butter then whisk in flour.  Whisking constantly, cook mixture for 1 minute, slowly pour milk in whisking continuously.  Cook, whisking constantly till mixture is smooth and thick.  (Think texture of pate choux dough).  In a smaller saucepan add sugar and water to chocolate square and heat, stirring occasionally.  When chocolate is shiny, mix it with the milk sauce.  Cool.  While cooling, beat egg whites till stiff.  Stir beaten egg yolks into chocolate mixture and then fold in beaten egg whites.  Bake in four greased ½ cup ramekins set in a pan of hot water and bake at 350 degrees for about 20 minutes. 

Chocolate Chip Peanut Butter Baked Oatmeal

I really love baked oatmeal.  Pretty much any kind or flavor.  So much so that I thought this Chocolate Chip Peanut Butter Baked Oatmeal would be fantastic.  :)

I love the way these turned out.  Baking for just 20 minutes gives you a custardy like oatmeal that is firm but not dry.  And the melty chocolate chips are just amazing.  :)

I normally make a recipe for 2 people but this recipe is easy to cut in half.  You'll need some ramekins.  I use 1/2 cup ones.  So if you do it that way you'll need 4.  The other great thing about this recipe is you can make it in advance and put it in the fridge for the next morning.  About a minute in the microwave and its just as great as if it were straight out of the oven.  I haven't tried to freeze them yet but I bet that would work too.  

Chocolate Chip Peanut Butter Baked Oatmeal

1 c oats (either quick or regular)
1/2 t vanilla
1 T sugar (I've been using Madhava Coconut sugar)
1/2 c unsweetened apple sauce
1/2 c Mocha coffee mate (you could also use milk if you wanted less chocolate flavor)
1 T creamy peanut butter
1 T salted butter, melted (if you use unsalted, add a dash of salt)
handful of chocolate chips

Preheat oven to 375 degrees.  Grease all ramekins either with oil or cooking spray.  Combine all the dry ingredients in a medium bowl, then mix in the wet.  Spoon into ramekins.  Bake for 20 minutes.  (If you like your oatmeal really firm you can add a few more minutes).  Broil on high 3-5 minutes till it gets a nice crust.

Let cool 5 minutes before serving.

All I have to say is YUM!!

Saveur Smith Island Cake

This is the newest fancy dessert we've tried at my house.  Saveur's Smith Island Cake is definitely worth the work to make.  I was a little worried that the frosting wouldn't set up because it was incredibly liquid when I was spreading it on the cake.  But it did after it had been in the fridge overnight. 

The other important instruction in the directions was to make sure to make the batter thicker towards the edge of the pan.  This gave each layer a little lip which helped keep the frosting in place between layers.  The layers also cooked extremely quickly.  Mine took 12 minutes for each set of 4 pans.  Depending on your oven you'll definitely want to keep an eye on them though.  Next time I'd definitely use more peanut butter cups between the layers.  Probably double.  The recipe did make a tasty cake though.  I'd recommend it.  :)