Milk & Dark Chocolate Cinnamon Dusted Almonds

Who would mix chocolate and cinnamon? Someone extremely wise, with the finest tastes for Saigon cinnamon, creamy milk- or dark chocolate and delicately roasted almonds. Don’t imagine — taste. (16 OZ. / 2 x 8 OZ. Bags).

Price $20

Special now till Nov 15th $15.

Makes great holiday gifts for those hard to find people in your family!

Happy National Chocolate Cupcake Day!

INGREDIENTS CUPCAKES:

· ½ cup molasses

· 1 stick butter, melted

· 2 large eggs

· ¼ cup sugar

· 1 box DCD Chocolate Chip Gingerbread Mix

INGREDIENTS FROSTING:

· 1½ sticks butter

· 1½ cups heavy cream

· 1 cup dark brown sugar, packed

· 4 large egg yolks, slightly beaten

· 1¼ cups sweetened flaked coconut

· 2½ cups pecans (10 oz), coarsely shopped

· 1 tablespoon vanilla extract

INGREDIENTS GARNISH:

· Whipped cream, for garnish

· 2 oz (1 bar) DCD Chef-Series Dark Chocolate, shredded for garnish

TOOLS:

· DCD Spatula

· DCD Offset Spatula

DIRECTIONS:

1. Preheat oven to 350°F. Line a standard 12-cupcake pan with paper cups. In a large bowl with an electric mixer, beat the

molasses, butter, eggs and sugar together. Pour in the gingerbread mix, mixing until just combined.

2. Divide batter evenly among the cupcake cups and bake in the middle of the oven for 15-20 minutes, or until a skewer inserted into the center comes out almost clean.

3. While the cupcakes bake, prepare the frosting. In a large saucepan, combine the butter, heavy cream, brown sugar, and

egg yolks. Cook over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.

4. Remove from heat and stir in the coconut, pecans, and vanilla. Cool, stirring occasionally, until the frosting is thick enough to spread, about 45 minutes. When cupcakes have cooled, spread frosting onto cupcakes. Garnish each cupcake with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.

Contact me for all your Dove Chocolate Needs!

Chocolate on my mind!

I was looking over our catalog today. I found one of the greatest ideas. I love coffee. My problem is I add to much sugar and creamer that my coffee is no longer good for me. Today I read in the back of our Dove Chocolate Discoveries book an awesome idea. Take tempered chocolate. Stick a spoon in it. Then drizzle chocolate flavor over it and use the spoon in the coffee or cocoa when you mix it. Adds a new and healthy type of flavor!

Contact me for speicals with chocolate for dipping and flavor disks to add to your chocolate.

Dove Chocolate Discoveries Sea-Salted Caramel!

One word: Yummy!

Wrapped around chewy butter caramel, DCD milk and dark Chocolate are accented with exotic sea salts like Pink Himalayan and Bolivian Rose. These enhance all the flavors. One bite and you'll be hooked.

The salt give these yummy treats a very unique taste. Melt in your mouth yummy!

Not so much into the salt? Try the Sugar-Free Dark Chocolates. They are less sugar without loosing the taste of Dove Chocolate. Now you can have your Chocolate and eat it too!

These two ideas make great gifts. I can even ship them straight to someone for you and all wraped up with a nice bow!

Contact me for detail. Now offering free shipping

Entertain with Chocolate

Chocolate is truly the universal treat. Here is one great idea for those cold winter days:

Hot Cocoa Mug Cakes:
Makes 2 cups/servings

Ingredients:
2/3 Cup DCD Dark Sipping Chocolate
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 extra-large egg
1/2 cup of milk
1/4 cup vegetable oil
1/2 DCD Mint Baking Bits, plus a bit more for grating
2 dollops marshmallow cream or fluff
2 DCD chef-Series Dark Chocolate bars, melted (4oz)

Directions:
Preheat oven to 350 degrees In a medium bowl combine sipping chocolate, flour, and sugar. Whisk in egg, milk, and oil, mix well. Add mint bits and stir to combine ( for extra chocolate boost add the melted Dark Chocolate) Divide between two 10oz oven-safe mugs.

Bake mugs in oven for 15 minutes, or until set. Cake may rise slightly over the top of the mug. Cool 15 minutes or until warm to touch. Add marshmallow cream

Garnish Ideas:
Crated DCD mint backing bits or ice cream

Dove Chocolate Discoveries has tons of awesome baking needs! Contact me for your ingredients today! FREE SHIPPING!

Find me on facebook STACY PARRISH MOORE

HAPPY TASTING!

Chocolate On My Mind!

OK. So I just joined Dove Chocolate Discoveries (DCD) and realized what an awesome job. I get to sell Chocolate. How easy and cool is that!? I found this recipe on their website and thought to share it with you. Interested in ordering something. Send me an email! Check out our website. www.dovechocolatediscoveries.com

DCD White Chocolate Molten Lava Cakes

Ingredients:
4 oz DCD Chief Series White Chocolate Bars
6 tablespoons butter
2 tablespoons sugar
2 eggs
1/4 cup of flour

Preheat oven to 375 degree. In a microwave safe bowl heat DCD white chocolate and butter in 15 minute internals to keep from burning. Until melted. Add sugar. Add eggs and whisk until combined. Add flour and whisk until just combined. Lightly grease muffin molds with butter and distribute batter evenly.

Place muffin mold on baking sheet and bake 6-8 minutes. ( Cakes will appear to be undercooked, this is normal, do not over bake. Sides will be set but center will be soft) Carefully invert molds on a serving platter and serve immediately. ENJOY!

Email me for your order of

DCD Chief Series White Chocolate Bars! YUM!