Each bag has 28.15 Ounces of delicious Ghirardelli Chocolate Squares ~ Approximately 55 Assorted squares. Assortment includes Milk Chocolate with Caramel, Dark Chocolate with White Mint, Solid Milk Chocolate, and Milk Chocolate with Peanut butter Filling. Makes a great holiday gift. Perfect for the special chocolate lover in your life

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ANOTHER  GREAT  RECIPE

Breakfast Croque

Ingredients:

2 bananas

juice of half a lemon (or lime)

12 slices of white bread

butter

8 breakfast slices in milk or dark chocolate

Preparation:  
Cut the bananas into thin slices and sprinkle with the lemon juice. Remove the crusts from the bread and cut them so that they are nice and neat. Place a few slices of banana onto a slice of bread and cover with a chocolate slice. Repeat this with another slice of bread, a layer of banana, another chocolate slice and a final layer of banana. Finish off with a final slice of bread. Butter the top and bottom slices of bread on the outside and toast the croque in a sandwich grill until the bread on the outside is a nice golden toasted colour. Serve immediately.

Tip
.  You can try a variant using French Toast. For this, beat up an egg and mix it with milk, a sachet of vanilla sugar and a few drops of vanilla essence. Dip a few slices of white bread into this mixture and fry it on both sides in a frying pan until nice and golden brown. Remove from the pan and cover your French Toast with a layer of banana slices. Cover generously with chocolate slices and finish off with yet another layer of banana and a slice of French Toast. Warm in a preheated oven (100 degrees C) for a minute and serve immediately.

4 servings, 
10 minutes + 5 minutes for baking

recipe from Callebaut

Technorati Tags: Assortment, Candy, chocolate, Ghirardelli, Gift, Holiday, Premium, Squares

Leonidas General Assortment…with a well balanced and representative selection of Leonidas’ fresh butter creams, sinfully smooth truffles and delectable pralines, there is sure to be something in this assortment to please everybody, and is guarenteed to tantalize even the most discerning palates. Introduce a grateful friend to Leonidas today, or give in to temptation and indulge yourself…Leonidas Famous Belgian Chocolates…a great tradition of quality and freshness, since 19 (more…)

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ANOTHER GREAT RECIPE

Crispy Rice and Peanut Bars
5 cups Crisped rice

1 cup Peanuts

1 cup Sugar

1 cup Corn syrup

1 cup Peter’s Peanut Flavored Icecap Chips

Peter’s Broc’S Milk Chocolate

In large bowl, mix together crisped rice and peanuts. Set aside. In a pan, combine sugar and corn syrup. Cook, stirring constantly until the mixture comes to a full boil. Remove from the heat. Stir in Peter’s Peanut Flavored Icecap Chips. Immediately pour syrup mixture over cereal/peanut mixture stirring to coat evenly. Pour onto buttered pan and pat evenly. Cut into bars. Coat bars using Peter’s Broc Milk Chocolate.

Yield: depends on the bar size

recipe from Peter’s Chocolate

Technorati Tags: Assortment, Belgian, Chocolates, General, Leonidas, Signature

Leonidas Dark Chocolate Assortment…with a well balanced and representative selection of Leonidas’ fresh butter creams, sinfully smooth truffles and delectable pralines, all covered in rich dark chocolate, guaranteed to tantalize even the most discerning palates. Introduce a grateful friend to Leonidas today, or give in to temptation and indulge yourself…Leonidas Famous Belgian Chocolates…a great tradition of quality and freshness, since 1913.

(more…)

ANOTHER GREAT RECIPE

Habanero Truffle
1/2 Sliced habanero

6 oz. Heavy cream

2 oz. Corn syrup

2 oz. Light rum
2

oz. Very soft butter

15 oz. Peter’s Galeton Bittersweet Chocolate,

tempered

Peters Galeton Bittersweet Chocolate

Bring heavy cream and sliced habanero to a boil. Remove from heat, cover, and allow to steep for approximately 5 minutes. Add corn syrup to flavored cream and bring back to a boil. Remove from heat and add rum. Allow mixture to cool to approximately 105 degrees F. Incorporate butter into tempered bittersweet chocolate and make sure no lumps remain. Pour cream mixture over chocolate. Mix together until smooth. Make shells out of Peter’s Galeton Bittersweet Chocolate. Fill moulds to nearly the top and allow to crust.  Put bottoms on and allow to set up.

Yield: Approximately 125 pieces

brought to you from Peter’s Chocolate

Technorati Tags: Assortment, Belgian, Chocolates, Dark, Leonidas, Signature