Happy Valentine’s Day! It’s a chocolaty goodness day for many of you. Lots of red velvet chocolate hearts bought today and diets taking a one day hiatus. My sweetie has hinted the chocolate he’s been craving and it’s not any of the fancy sort.
He’s all about the substance not about the look. Forget about the little decorations painstakingly added or the fancy packaging. No, he just wants what tastes good and this year he’s craving Purdy’s English Toffee.
For those who have never tried it, Purdy’s English Toffee is very rich and crumbly. Its REALLY buttery toffee that is smothered in chocolate and then rolled in toasted crushed almonds. It’s a mix of crunch and smooth sweetness in your mouth. Beware, as you’ll find yourself breaking off a small piece of toffee and then find yourself going back for more…and more. Before you know it, it’s all gone!
I’ve tried other toffees that are similar but haven’t found one better than Purdy’s. So I’ve promised myself I won’t have any of his but that will mean he’ll have to remove it from our home. It’s too tempting to sneak a bite and I know I won’t stop!
Here’s hoping your Valentine’s Day is filled with lots of love and LOTS of chocolate!
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Wish you could create your own chocolate bars? Now you can and get a 25% discount too.
THE festival for chocolate on the West Coast! Most festivals last a weekend. The 
There’s lots of volunteers helping at the events and the festival is a platform to support and empower youth through the art of chocolate and business. So you will be doing good while tasting your way through a smorgasbord of chocolate. LOVE when that happens!
The directions on the jar says to sprinkle it on roasted or grilled red meat or game like roe deer!? It’s also delicious on pan-roasted slices of foie gras. Well I just can’t bring myself to add this salt and cocoa concoction to any of those meat suggestions. It must be a European thing. I can only think of sprinkling it on some type of pastry.
The Easter bunny came early this year. Lucky me! My sweetie surprised me yesterday with a very fun piece of art of a chocolate bunny from 
How do I know its white chocolate? The bunny was calling my name. I couldn’t help myself. Some days call for chocolate immediately and this chocolate bunny was the unfortunate victim. There’s not much left of him now one day later. First it was just a paw here and there, and then an ear. Once the top egg was gone, that was it. The chocolate itself is a great smooth, dark chocolate that is rich and silky on the tongue. The flavour was still there ten minutes later. Good chocolate!
With Valentine’s Day fast approaching, I’ve been trying to think of a simple chocolate present I could make for my sweetie. Last year, it was 
I love the bright green and purple colours of pistachios. When paired with dark chocolate, the colours become even more intense. Pistachios have a very mellow taste and I think next time I will add in a few dried cranberries to tart things up a bit. Yes, I had to try a few pieces to make sure it was good enough to give. Fudge is more candy than anything however it’s one of his fav treats.
After cutting the fudge into squares, they were wrapped up and put away in the fridge until Valentine’s. On February 14th, I’ll place them into a nice red tin. Keep the fudge in the freezer or fridge until you’re ready to serve it. It becomes soft very fast.
Pour this mixture into a 9-inch square foil tray, smoothing the top. (
It’s been a year since I began my blog and writing about all things chocolate. I can’t believe how fast a year has gone by. Some of my posts are chocolate recipes that I’ve prepared and then shared with you. Today, I’m happy to say that one of those recipes will be shared with a lot more people come this Wednesday, January 13th.
The app includes strawberry recipes they have chosen from chefs, foodies and other bloggers like myself who have featured these recipes on their blogs. The Strawberry Recipe App also includes nutritional information and over 50 recipes in different category types with photos. Who knew there were so many ways to use strawberries?
A chocolate tour of Vancouver’s chocolate shops is something I’ve been thinking of doing for awhile. Of course now that I’ve started my diet (yes, it’s my new year’s resolution…again), I’ll have to rethink how to do this since one stop would put me over the calorie count for the day. However, I think it’s a great idea to send you on the chocolate tour.
1. 
WILD SWEETS® BY DOMINIQUE & CINDY DUBY are not only 
Neither one of us trained specifically as a chocolatier. Dominique trained as a culinary chef in Belgium while Cindy trained as a pastry chef in Canada. After we met at a common employer, we decided to go back to Europe and trained at Lenotre in Paris and at Wittamer in Brussels. It was there we trained and worked as a chocolatier specifically.
Working as pastry chefs for many years, chocolate was always a major element in the work that we did but not exclusively. When we designed our line of Canadian Wild Truffles to offer as gifts to our consulting clients, mostly in Asia, that is probably when we decided that if we were to go back again into a ‘production’ business, it would be a chocolate one.
3. How would you describe the product line your company offers?
We continue to launch so many new products and concepts and have so many more in the works in different ‘categories’ that it’s difficult to gauge what is the best selling. Our line of artisan praline bars is doing very well especially the latest release of ‘eleMent’. We just released four cocoArt collections just a couple of weeks ago and the response so far has been great. Yet, we are sure that when we release our blended and Bean-to-Bar next year, they too will be great sellers.
8. What is next for you and for your company?
