Ten on Tuesday: Favorite Chocolate Treats

1.  Peanut butter sticks from the Rocky Mountain Chocolate Factory.  Dark chocolate version only.

2.  Any dark chocolate confection that resembles turtles.  I prefer pecans.

3.  Chocolate souffle.  When I can get it.  Hard to find a good one.

4.  Adora calcium supplements from WF.  Stupid expensive way to get calcium, but not if you look at it as a chocolate treat.

5.  Molten chocolate cake, as long as it is warm.  The molten ones that are room temperature suck.

6.  Most any chocolate bar from Formaggio Kitchen.  They have a range and variety that thrills.  Can't bring home just one.

7.  Anything by Michel Cluizel.  He is the King of Chocolate.  60-72% is best.  If you are foolish enough to click on the link, page down to single origin chocolate bars.

8.  Chocolate ice cream....small batch local only.  I'm picky.  I make sure there are chocolate inclusions, too.

9.  Vosges chocolates.  Exotic flavorings rock.

10.Anything from Burdick Chocolates.  I love biting the mice in two.  The penguins are good too.

"Excess on occasion is exhilarating. It prevents moderation from acquiring the deadening effect of a habit."
W. Somerset Maughan

 

Comments

[margene]

Oh, I love that quote! I love your chocolate list, too!

[Carole]

Of course your list of chocolate is the most exotic and decadent one I've read all day. Love Burdick's and Vosges!

[mrspao]

Those all sound rather lovely!

[Peg in Kensington, California]

When you visit San Francisco, I'll take your to Fog City News. Fantastic chocolate selection as well as cards, magazines from around the world, and other good things.

[sarah]

I'd rank Amedei Chuao above Cluizel, but it's harder to acquire; when I can afford it I buy 1kg slabs. For cooking. Chocolate brownies made with Chuao are better than chocolate ice cream. Also Missippi Mud Cake made with Chuao, flavoured with garam masala and using rum instead of bourbon, serve with whipped cream.

Want to come to my house? :-)

Cluizel for eating straight.

Rogers' Chocolates: Victoria Creams.
If I want calcium I'll eat cheese! (It's a good excuse).
If by chance you acquire a Herman (AKA Amish Friendship Cake), try the Rie's Sourdough Chocolate Cake recipe. Although I don't know why mine makes an incredibly moist cake (add dried cherries) when everyone else's apparently makes something bread-like.

Also, you forgot the Whoopie Pies!

[gayle]

My daughter brought me some Raush dark chocolate she'd acquired in a chocolate shop in Germany. So very wonderful...
Your list is making me drool. I don't have much of a sweet tooth, but dark chocolate is the exception.

[mk]

Great list!

I need to look into those calcium supplements...

[Melissa G]

Great quote! I like fresh Belgian chocolates on occasion. Otherwise the darker the better, especially if there is espresso involved. Whipping up mousse on Monday I got impatient and ended with bits of bittersweet chocolate suspended throughout--happily, a hit.

[Caroline M]

I'm not a big chocolate lover, it's nice enough but it doesn't wow me. Chocolate or cheese, chocolate or crisps/chips, chocolate or wool - it's not chocolate.

[Lynn]

Remind me to make you chocolate mousse sometime.

[Anne]

I am not clicking on the links. NOT. That was just plain eeeevil.

[claudia]

I'm also a fan of excess on occasion. Everything in moderation, including moderation!