Happy Saint-Valentin’s day to everyone. I love you all my readers. This year I will celebrate it as a single and I am more than happy about it. As a matter of fact I have 2 outings planned this February 14th with friends. I will be celebrating the love for my friends that are there day in and day out, year after year. I consider them more precious then gold.
Still, I cannot think of any other occasion that is both desperately desired or despised depending on whom you ask, whether single or in a couple. The only way to survive the whole ordeal is by consumming lots and lots of chocolate. And that is a sacrifice I am willing to partake in. Go ahead, twist my arm.
I receive 3 tabettes of Green & Black’s Organic Chocolate, a fairtrade product. How can I say no to chocolate! I did make one big mistake: I had it delivered at work and I told my colleagues. I had no choice but to share lol. Well only the 2 flavored ones…
We tasted the Milk Chccolate Butterscotch Pieces bar which created with delicious milk chocolate blended with crisp, crunchy toffee. Now I am more of a dark chocolate kind a gal so milk chocolate does not knock my socks off but I do have to say these were quite tasty. And you can definitely taste the toffee. tI was more popular with the male colleagues.
We also sampled the Orange and Spices Dark Chocolate bar. The taste of orange was quite intense and I enjoyed the touch of spice. Unfortunately the spices are not specified. I did enjoy my dark chocolate in this one and, for some reason, this was the winner with the ladies at work.
The 70% Dark Chocolate I kept for myself as it was perfect for this recipe for pots de creme – minus the cream – created by a local food star, Ricardo. I added a touch of puree mixed with pain yogurt as a finishing touch. I present you a perfect chocolate sacrifice.
Raspberry and Chocolate Pots de Creme
Recipe Type: Desserts
100 g (3 1/2 oz) dark chocolate, coarsely chopped
250 ml (1 cup) seedless raspberry puree
60 ml (1/4 cup) sugar
2 egg yolks
Place the chocolate in a bowl. Set aside.
In a saucepan, heat the raspberry purée with half the sugar.
In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.
With a whisk, stir until smooth. Divide among six espresso cups or 4 verrines. Cover and refrigerate for 4 hours or overnight.
For about 250 ml (1 cup) seedless raspberry puree, puree 1 liter (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve.
So it is Easter morning and you find a box of chocolates with your name on it. What do you hope will be inside? A delicious good quality chocolate or a cheap bunny shaped artificially flavored chocolate essence candy? Not a tough one to answer…quality for me. And how wonderful if this box could help out the planet and its people in an ethical way too?
I was lucky enough to receive a box of Green & Black’s Organic Butterscotch Mini Eggs to try and judge. These small eggs are created with delicious milk chocolate blended with crisp, crunchy toffee. There were 13 eggs in the box, all wrapped individually in foil. Now I am more of a dark chocolate kind a gal so milk chocolate does not knock my socks off but I do have to say these were quite tasty. And you can definitely taste the toffee. I loved them enough that I would buy them myself..probably in regular chocolate bar format during the year.
I am not at the point where I regularly seek out organic foods but trying and incorporating one slowly into your shopping habits would be a good thing. Chocolate is a great way to start. You can read below parts of the the Green & Black’s Eggcellent Easter Collection Press Release:
Known for its high-quality, premium organic chocolate bars, Green & Black’s — the world’s leader in organic and Fair Trade chocolate — offers a mouth-watering, indulgent Easter range made with fine, ethically sourced ingredients. With Green & Black’s large Dark 70% and Milk Chocolate Easter Eggs and organic Mini Eggs, Easter will be more delicious than ever!
This year, when consumers choose any of Green & Black’s Organic premium, organic chocolate Easter Eggs they will be helping to improve the lives of farmers and their families living a world away. Just in time for this Easter, the entire collection of Green & Blacks Organic Easter Eggs has been Fair Trade Certified.
Fair Trade has one of the leading product certification and labeling systems in the world. Green & Blacks Organic is recognized as the first company to ever launch a Fair Trade chocolate product, with its Maya Gold Chocolate Bar. Fair Trade principles are simple: farmers are paid a fair and guaranteed price for their crop, plus an additional social premium that is invested back into their communities. The farmers choose where the premium is invested and the entire process is managed and audited by Fairtrade Labelling Organizations (FLO) International and its member organizations, including TransFair Canada. All Green & Black’s Organic chocolate bars and Easter Egg Collection bear the Fair Trade mark, letting consumers know that the sourcing of the product meets rigorous standards.