Nobody knows the "TRUFFLES" I've Seen

                                  

       Hope you will check back in the next coming weeks to be tempted by our  "NEW"          

and delightful creations

Soon to be available here on our blog

                            

Sea Shell Chocolates and a Tablescape

My Daughter Karin over at The Style Sisters has just put together an amazing tablescape using some of my  sea shell chocolates.
You can purchase these sea shell chocolates right here on my blog. I sell them for $1.00 each!

 I also sell the Sea Shells alone. Please email me for pricing joan@eatlotsachocolate.com I can do large or small orders. 

Easter is coming and wouldn't it be fun to have some of these chocolates around for your guests!

These make perfect wedding favors for your guests!

 I am selling these sea shell chocolates on the right side of my blog...I call them 

FRUITS DE MER (BELGIAN SEA SHELL CHOCOLATE IN A SEASHELL)

 If you haven't been over to my daughters blog hop over so you can see the rest of this "Under Da Sea" Tablescape!

More Chocolate recipes to come....

I am linking up to 

Tablescape Thursday

Sweeter than Chocolate

This is Ina Garten's  fabulous Ganache Cake

 

Grandma, I don't know what I love more

You or my chocolate cake

My precious grandson Turner... I

call him my sugar plum.

 










Chocolate Ganache Cake Recipe:

1/4 pound  unsalted butter at room temp 

1 Cup  sugar

4  extra large eggs- room temp

1  16 oz can Hershey's  chocolate syrup 

1  tablespoon pure vanilla extract

1  cup all-purpose flour

                                          For the Ganache:

                                     1/2  cup heavy cream

                                     8  ounces good semisweet chocolate chips

                                     1  teaspoon instant coffee granules or....

                                     ( I like to use 1 tablespoon cocoa powder) 

Preheat the oven to 325 degrees.  Butter and flour an 8 inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.  Add the eggs, one at a time.  Mix in the chocolate syrup and vanilla.  Add the flour and mix until just combined.  Don't overbeat, or the cake will be tough.

Pour the batter into the pan and bake or 40 to 45 minutes, or until just set in the middle.  Don't overbake!  Let cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant *coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Note:  *When I use cocoa instead of the instant coffee I like to heat the cream till almost boiling, then pour over the chocolate chips and stir till creamy, then add the cocoa powder.   

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.  You can tilt the rack to smooth the glaze.  Decorate with candied violets, if desired or crumble the gold leaf and place it on the center of the cake.  Do not refrigerate.

Sometimes I make this cake without the ganache (heaven forbid but it is lovely) and serve it with whipped cream and berries.  It's wonderful either way!    









Sedate this woman with Chocolate

 There is a skinny person inside me screaming to get out but I keep her sedated with chocolate.

These little Mendiants are so lovely.  Milk or Dark Belgian Chocolate with a macadamia nut, a pistachio nut and just a hint of orange from candied orange peel.  Nothing quite so delectable as dark chocolate and orange.  YUM!

                                   

Don't you love the gorgeous creativity of this dessert.  I think I may have to try making it.

Rember this:

Money can't buy happiness.....

But it can buy chocolate

and it's kinda the same thing.

These pictures tantalize me!!

I found them on hotpolkadot.com

Great blog!

OH MY, I DO LOVE CHOCOLATE!

I AM WORKING ON MY BLOG.....DO CHECK BACK