Posts Tagged ‘Bloomsberry & Co.’

30 Oct

Halloween Eve Treats 0

It’s night before Halloween, and I’ve got a few curiously compelling chocolate treats for you.

The PRAIM Group, (the company behind the witty Bloomsberry USA chocolate bars) has partnered with artisans Knock Knock and Anne Taintor to create two additional lines of clever chocolate.

The results are entertaining … and will make you look pretty clever should you choose to gift them to friends, family, co-workers, ex’s, etc.

Exhibit A: The No Calorie Dark Chocolate Bar (I’d check “On a Carrot”)

Exhibit B: The Have a Nice, Happy, Merry Bar (this bar truly is one-size-fits-all)

Exhibit C: The I Dream About Milk Chocolate Bar (really, who doesn’t??)

There are plenty more bars where these came from. Click here to browse and buy the collection.

Happy early Halloween!

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Are you staring at your computer screen like a deer in the headlights because you have no idea what to get Aunt Tilly, Grandpa Harry, or Cousin Eddie? Never fear.

I’ve got six goof-proof gift ideas for you. All will arrive by Christmas if you order by Wed., Dec. 22.  (Click on each photo for product details.)

A gift pretty enough to double as a centerpiece.

Hand out these milk chocolate bars to difficult relatives during the holidays and watch sparks fly.

For die-hard Bonomo Turkish Taffy fans, this gift is better than a shiny new car or sparkly diamonds.

Here's a gift Santa would covet. Ghirardelli packed its reusable sleigh with cookies, hot cocoa, and a handful of chocolate squares.

Godiva's gift basket not only looks impressive, but it also covers a major food group.

This spirited chocolate trio has New Year's Eve written all over it.

And here’s a gift for you. It’s my goof-proof recipe for English Toffee that tastes like Heath Bars. I have never ruined a batch, and that’s huge for me. So, I’m dead serious when I say these are “goof-proof.”

To-Die-For English Toffee

1/2 pound butter (2 sticks)
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
6 ounces semisweet chocolate chips
1/2 cup walnuts, coarsely chopped

In heavy saucepan melt butter. Add sugars and water. Mix well. Bring to a boil, stirring constantly. When candy thermometer measures 300 F, remove mixture from heat.

Quickly and carefully pour mixture onto ungreased cookie sheet. Spread with a knife to form an even layer. While toffee is still hot, sprinkle on chocolate chips and spread. Sprinkle nuts over chocolate. Refrigerate until candy is set. Break into pieces of desired size.

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