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 Thomas Haas.
The chocolate bunny is made up of egg shapes, whole and half eggs, and he’s balanced on one chocolate paw. His hind legs are balancing a beautifully decorated egg in a filigree pattern. All dark chocolate except for the filigree egg. It’s white chocolate under that green and brown decoration.
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!
My only disappointment was that all the eggs and half eggs that made up the bunny were hollow. Didn’t take long to take him down. Only the base remains… for a while longer.
If you haven’t got your chocolate bunnies yet for Easter and live in Vancouver, you might want to check out the Easter works of art at Thomas Haas. Otherwise, check out the great list of Easter bunnies and Easter eggs that Dying for Chocolate created. Happy Easter!
{ 3 comments }
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?
Not only does 
Now let’s get down to business. The CHOCOLATE! Sucre sent me a box of chocolate truffles from their 
The Gingerbread Milk Chocolate Truffle – The milk chocolate shell had a bronze patina encapsulating a blend of gingerbread spices and milk chocolate ganache. The flavours were a natural combination reminding me of more traditional times and were my favourite. Creamy, smooth and spicy, these were very easy to pop into my mouth. And there was no sacrificing of Gingerbread Men.
The Artisan bar sent was made with 65% dark chocolate and covered in shreds of coconut and slivered almonds. There was a clean snap to the bar showing it was well tempered. At 65%, the dark chocolate was on the sweeter end of the scale with a smoothness that balanced the fresh coconut and the almonds coarse texture. They provided subtle after tones following the intensity of the dark chocolate. This bar feels substantial and is the perfect indulgent treat after a stressful day.
I did promise to share a promo code with you. If you include promo code BONBON at checkout, you’ll receive FREE shipping on orders over $70 per address within the continental US. It’s almost a $10 savings and valid until November 30 
After friends recently returned home from France bragging about the chocolate mousse they had, and then my fav local French bistro, 
Below is the recipe for Chocolate Mousse, compliments of Bistrot Bistro in Vancouver, BC.
Now for the tricky part, incorporating the egg whites into the chocolate. You need to be quick without losing the air trapped in the egg whites. All at once put the whipped whites in with the chocolate. Using the flat side of a big wooden spoon, use your left hand to turn the bowl and your other hand to cut and turn. Cut and turn delicately - do not mix or you will have a soupy dessert.
Every day is chocolate day in my house but today give chocolate your extra special attention. There really isn’t a more perfect food.
A local college, 
Recently, 
The chocolates were perfectly formed; some with sparkly bronze dusting and others painted with colour. There were ganache fillings of lemon, caramel and cardamom chili wrapped in Belgian chocolate and in white chocolate. Some pieces had intense flavour like the cardamom chili however the lemon ganache could have achieved a more intense lemony citrus flavour.
