Sweet 'N Spicy Roasted Nuts

Ingredients:

• 1 egg white
• 1 tablespoon water
• 1 cup sugar
• 16 oz pecan halves
• 3 tablespoons DCD Sweet 'n' Spicy Cocoa Rub
• 3 tablespoons DCD White Chocolate Fig Balsamic Vinaigrette

Tools:

DCD Parchment Paper

DCD Spatula

Directions:

1) Preheat oven to 250 degrees F. Line a baking sheet with DCD Parchment Paper.

2) In a large bowl, beat egg white and water until foamy. Add sugar, pecans, Cocoa Rub, and Vinaigrette and toss with Spatula to combine.

3) Pour coated pecans onto prepared baking sheet, and place into oven for 45 minutes, stirring every 15 minutes. Let cool.

Enjoy with your favorite pale ale and ENJOY!

One of our favorite ways to celebrate Dad is with a glass of his favorite brew and our Sweet 'n' Spiced Nuts!

Chocolate Museum

Last weekend we went to Put-in-Bay, OH to celebrate our sixth wedding anniversary. We had a great time on the island and enjoyed the ferry boat ride.

For lunch we dined on the island and loved a rigatoni soup that was served at Mossback's! I need to find a recipe for the soup or return for another bowl. We checked out various sites, the Perry Monument which was under construction, toured Heinemann Winery and Crystal Cave. Also, on the island was the Chocolate Cafe with a Chocolate Museum attached.

Heinemann Winery is also the home of Crystal Cave (largest geode). It was so much fun to tour Crystal Cave and walk into the cavern was was all crystals. Also had a tour of Heinemann Winery. They grow 50% of the grapes used in their wines and grape juice. If I lived closer I would have offered wine and chocolate pairings! The cost of the tours also included a sample of wine or grape juice. If you purchase 4-6 bottles they will deliver to the Miller Ferry, which was awesome; do not need to carry bottles around with you for the day.

The museum offered information such as the history and making of chocolate and chocolate collectibles. I was surprised not to see DOVE Chocolate or MARS on the timeline. I thought the DOVE Bar would have been on the timeline? There were also to have your photo taken as Willie Wonka with the Oompa Loompas or as Lucy from the Lucille Ball Show in the chocolate episode.

The Chocolate Cafe offered chocolates from the South Bend Chocolate Company, an ice cream shop and a coffee bar with some desserts. Chocolates looked great! We had just finished lunch and were not hungry, but very thirsty since we had walked there from downtown and the temps were in the mid 80's. I enjoyed an iced Cappuccino and my husband had a raspberry iced tea. The iced Cappuccino hit the spot, a little energy boost and something cool to sip.

If you are planning a visit to South Bass Island where the Chocolate Cafe and Chocolate Museum are located, it is worth stopping in for a visit, something to drink or a chocolate to satisfy your craving.

Chocolate Cafe & Museum

820 Catawba Avenue

Put-in-Bay, OH 43456

Heinemann Winery & Crystal Cave

978 Catawba Avenue

Put-in-Bay, OH 43456

Mossbacks

371 NW Catawba (at Bay View Avenue)

Put-in-Bay, OH 43456

Sea-Salted Caramels!

I was never a big caramel fan until I tried DOVE Chocolate Discoveries Sea-Salted Caramels. They are so creamy and smooth, not hard and chewy like other caramels and do not stick to your teeth like many other caramels.

Each of our buttery caramels is wrapped in premium Milk or Dark Chocolate and then dusted with 1 of 6 different exotic sea salts from around the world.

Milk Chocolate with Fleur De Del Salt from France: Proclaimed as the "caviar of salts," this delicate standout has a moist texture and a rich, sweet flavor.

Dark Chocolate with Bolivian Rose Salt from Bolivia: This South American beauty sparkles with exceptional flavor and a gorgeous rose/orange color.

Milk Chocolate with Murray River Pink Salt from Australia: With its apricot-colored flakes, this delicate and wonderfully mild salt melts quickly on your tongue.

Dark Chocolate with Cyprus Flake Salt from the Mediterranean: This distinctive salt features pyramid-shaped crystals, mild flavor and a light, fluffy character.

Milk Chocolate with Sel Gris Salt from France: Sel Gris soaks up minerals, nutrients and it's elegant grey color from the French clays of Guerande's salt ponds.

Dark Chocolate with Himalayan Pink Salt from Asia: For centuries, this salt has been prized for its beautiful color, high mineral content and natural healing properties.

As always, I am here to fulfill your chocolate cravings, please feel free to contact me, DecadentChocolate@gmail.com Thank you!

Pretty in Pink Choco-Berry Smoothie

Chocolate and berries have never been such a delight together! These smoothies are so refreshing and delicious. You will want to drink both servings yourself! But invite a friend and share, you will be glad you did! Don't let summer go by without trying these....They are very easy to make! The Frosty White Smoothie Mix is so versatile and this recipe is an example of one of the delicious recipes that can be made with it. I love the Chocolate-Berry smoothies!

Pretty in Pink Choco-Berry Smoothie

Makes 2 Smoothies.

Ingredients Smoothie:
1 packet DCD Frosty White Chocolate Smoothie Mix
¾ cup milk
2 cups ice
1½ teaspoons DCD Raspberry Dessert Sauce
2 oz. DCD Chef-Series Dark Chocolate (1 bar), chopped
DCD Raspberry Dusting Powder

Directions:
1. Add smoothie mix, milk and ice in a blender and pulse until ice is crushed and mixture begins to look like a smoothie.
2. Add raspberry sauce and chopped dark chocolate and pulse until desired consistency. If desired, add more raspberry sauce and chocolate to taste. Pour into glasses and garnish with raspberry dessert sauce, whipped cream and a raspberry.

Chef's Tip
To turn this family-friendly smoothie into an adults-only drink, add 2 oz. raspberry vodka, and serve in a martini glass rimmed with raspberry dusting powder.

Please contact me with questions or to purchase products to make these delicious smoothies at DecadentChocolate@gmail.com. Thank you!

Chocolate & Berry Crostini Recipes!

I have made this amazing and easy recipe and it is so scrumptious! Here is the original recipe and my modified recipe with milk or dark chocolate and Cinnamon Dusted Almonds!!!

White Chocolate & Berry Crostini

ingredients24 slices French baguette, cut ¼" thick
2 tablespoons butter, melted
2 tablespoons sugar
DOVE CHOCOLATE DISCOVERIES™ Shaker
1 DCD Chef-Series White Chocolate bar (2 oz.), melted12 strawberries, sliced
¼ cup shelled pistachios, coarsely chopped

PREPARATION
1. Preheat oven to 375 degrees. Thinly slice baguette; arrange slices on baking sheet. Brush lightly with melted butter and sprinkle with sugar using Shaker. Bake 10 to 12 minutes or until light golden brown and crisp.
2. Coarsely chop White Chocolate. Melt chocolate in microwave on HIGH at 20-second intervals, stirring in between each until smooth; set aside.
3. Arrange sliced strawberries on each crostini slice. Drizzle each generously with melted White Chocolate and sprinkle with coarsely chopped pistachios.
Makes 24 crostini.

I just LOVE our Cinnamon Dusted Almonds and had to try to replacing the pistachios! I know why spoil a good thing? Unless you can make something else just as great!

DARK Chocolate and Cinnamon Dusted Almond Crostini

ingredients
24 slices French baguette, cut ¼" thick
2 tablespoons butter, melted
2 tablespoons sugar
DOVE CHOCOLATE DISCOVERIES™ Shaker
1 DCD Chef-Series Milk or Dark Chocolate bar (2 oz.), your preference melted
12 strawberries, sliced
1/4 cup DCD Cinnamon Dusted Almonds (milk or dark chocolate), your preference

PREPARATION
1. Preheat oven to 375 degrees. Thinly slice baguette; arrange slices on baking sheet. Brush lightly with melted butter and sprinkle with sugar using Shaker. Bake 10 to 12 minutes or until light golden brown and crisp.
2. Coarsely chop Milk/Dark Chocolate. Melt chocolate in microwave on HIGH at 20-second intervals, stirring in between each until smooth; set aside.
3. Arrange sliced strawberries on each crostini slice. Drizzle each generously with melted Milk/Dark Chocolate and sprinkle with coarsely chopped Cinnamon Dusted Almonds.
Makes 24 crostini. ENJOY!!!

Please contact me at DecadentChocolate@gmail.com or (330) 630-3837 to order products to make this delicious recipe that is sure to please any crowd! Thank you!