A Kick in the Pants

Do you ever feel relieved to get the proverbial kick in the pants every once in awhile? Most of us don't like to face reality, especially when it flies in the face with what we perceive to be what is best for us. I have been getting a lot of kicks in the pants lately from my conscious aka the Holy Spirit. I am happy to say that I am finally going to try to be obedient and listen. I realize that most of my malaise here lately is precisely because I have chosen to not listen in the hopes that the next day will somehow prove Him wrong and me right. I have been trying to live by two different standards, and it just doesn't work. Romans 12:2 talks about not being conformed to the world, but being transformed by the renewing of your mind. Well, as much as I love that verse and I agree with it, I have not been living by it so much. Hence my misery of late. I keep wondering why I feel so overwhelmed, depressed, lethargic, unfullfilled, and just plain unhappy with who I am and what I have been overwhelmingly blessed with, and I realize that I can sum it all up with the above verse.

I have been too busy comparing myself to what the world defines as a successful woman, mom, whatever, and guess what, I don't measure up. I am not a Super Mom. I don't have it all together. I can't be a career woman and be a good homeschool teacher, wife and mother. In fact, if I am completely honest. I wouldn't need to feel like our budget was stretched thin, if I would quit spending money on my own interests and hobbies, which I don't really have time to do a lot with anyway, and on potentiality. I buy lots of things with great potential, whether it is crafty potential or meal/food potential. However, the potentials never actually materialize into actual completed projects. That slew of cards I bought a stamp set to make just doesn't get made. Those ingredients for those bagels I wanted to bake have yet to be baked. So I am surrounded by a lot of potential, but no actual progress. Guilt is what I produce from my impulsive selfishness and lack of listening to God and realizing I don't need more.

I have started home based direct sales businesses or posted things in my etsy.com store in the hopes of making a little extra money, but they have all been bigger money pits than money producers. In reality, if I would just be content and focus on what God really wants me to spend my time doing, He will provide all our needs. I don't trust Him very well. Thus I feel impatient, greedy, and like I have to have something now. Guilt usually follows, or the need to hide my purchases.

I see all these other paper crafters making such pretty things and I want to be like them. I see blogs and Pinterest and Facebook posts about people doing amazing things in their kitchens and baking all sorts of yummy gourmet things. I want to be like them. Well, I am not. While God has equipped me with creative and pastry abilities, He wants me to put them aside in those endeavors and be creative with teaching my children. He wants me to quit wanting what everyone else seems to have and focus on what He has given me, which is a lot. My problems with this have been a life long struggle. I always wanted to get to the next life stage or age so I could do what I saw other people being able to do. I got to that stage and guess what, it never materialized like I imagined it. I am always asking God what am I here for. Daily he tries to show me in my family and through his word that He is what I am here for. I am not here to have stuff. I am not here to make stuff. I am not here to achieve fans and followers online. I am not here to have people say what a great mom I am. Aren't my children just so good. Nope, I AM here to bring renown and glory to my God and saviour.

What I do everyday in the little things in teaching my children, listening to them, walking in God's ways with them, smiling and spending time with them, loving them, accepting them, and giving them my time is enough if I do it as unto God. Being a loving satisfied wife, who appreciates her husband and respects him, is what will bring God glory. Living within our means and being a good steward of what God has given us will bring Him the most glory and trusting him to provide for all our needs. I am always asking God for wisdom, what to do, and He keeps giving me billboards in his word that I have been ignoring. It hasn't been what I wanted to see, so I have doubted it. Well, I think it's time to look at them and SEE.

I don't need to sell chocolate. I don't need to sell cards. I don't need to have people follow me on Facebook or this blog. I don't need fame or acclaim. I don't need to prove my worth to anyone. God has already said I am worthy.... worthy of his love and acceptance through His son Jesus Christ. I don't need more potential ideas. I don't need to be like that homeschool mom, or that career woman. I need to be me. I don't even know who that is anymore. I just know I haven't been her in a really long time. I need to live in contentment. I need to live in faith. I want to do that. Lord, please let me live that. Please let me give up all this stuff that so easily encumbers me. I want to be FREE.

Papertrey Ink 5th Anniversary Contest: Moving cards

This is my small attempt to make a moving card in honor of Papertrey Ink's 5th Anniversary celebration and their reveal today of their new Movers and Shakers dies for making interactive cards. Love love love the new dies and possibilities. This is my attempt to enter the contest to hopefully win those dies and the stamps to make some fabulous cards for my boys and my nephew.

This card uses the Limitless layers 2.5 dies, cupcake dies and cupcake stamps from PTI as well as Think Big Favorites #12. I glittered up the cupcake and suspended it in the circle opening. Now it spins if the recipient wants to make it spin. Pretty fun. I haven't tried this technique since my Stampin' UP! days at least 4 or 5 years ago. Can't wait to try those new Movers and Shakers dies from PTI. Oooh, it is going to be such fun! Maybe it will motivate my boys to get their school work done so we can play and make cards.

I haven't been crafty since before Christmas. I had a very busy January doing 6 chocolate tasting parties for my Dove Chocolate Discoveries business. This month I have had no parties, but I have had lots of catching up to do personally at home. A busy homeschool mom is always catching up it seems. It was fun to get the crafting goodies out and play. One of the things I like the most about Papertrey Ink's stamps is that they are so timeless. I will be using their stamps for years and they will still be in style.

Truffle Times Dove Chocolate newsletter

The Truffle Times…

Deliciously Sweet News

Melissa Sibert, Independent Chocolatier

Dove Chocolate Discoveries

New Catalog Products and Information:

We have some fantastic new products coming for Spring/Summer starting February 1^st. I am so excited about these new products. They are going to be so fabulous to show to your and your guests at an upcoming Chocolate Tasting party.

The new products are:

· Cocoa Tequila Lime Brittle (brittle with cocoa powder, crunchy tortilla chips, and toasted pumpkin seeds, flavored with a splash of tequila and lime for a tropical and fresh flavor. Yum!)

· Sweet and Tangy Chocolate Mole Sauce (Authentic Mexican flavors for your tacos, enchiladas, and Mexican dishes.)

· White Chocolate Raspberry Vinaigrette (I can’t wait for this one.)

· White Chocolate Mango Mojito mix (I can see this making some scrumptious cheesecake or whipped cream pies, salad dressing and popsicles.)

· Choco-Granola Fruit Crunch (crunchy cocoa and cinnamon dusted granola with dark chocolate covered blueberries and cranberries, almonds and pecans. Great for yogurt parfaits, late afternoon snacking, and ice cream!)

· And we have a new Entertaining Guide with fresh new recipes like a cool and creamy Key Lime pie/tart using our choco-toffee cookie mix and creamy white chocolate.

Here are some ideas for a themed chocolate tasting party of your own:

· Mexican Fiesta Party: Chicken mole pizza, Mango mojitos, cinnamon dusted almonds, lime tequila brittle, Mexican truffles (spiced with a little chipotle spice)

· Come for Breakfast/Brunch: We will try our Saigon cinnamon rolls, chocolate and fruit granola, spiced chai tea/dip, sweet and spicy bacon, and some yummy pancakes or muffins using some of our Instant gratification items and peanut butter baking bits.

· Happy Hour party: We can sample some of our favorite and best selling beverage mixes with or without alcohol, paired with some of our instant gratification items and chocolate fondue.

· Eating healthy with chocolate: We will sample some yummy salad with our Chocolate Fig and White chocolate Raspberry vinaigrette dressings, sweet and spicy grilled chicken with our Chocolate BBQ sauce or Chocolate Mole sauce, cinnamon dusted dark chocolate almonds, chocolate graham crackers, sugar free chocolates, chocolate granola yogurt parfaits, and some cool and creamy, lowfat, chai fruit dip.

· Cheesecake/mousse dessert mania: We will use a few of our smoothie and daiquiri mixes to make some easy, cool and creamy no bake desserts to chill out with when the warmer weather hits. Anyone up for peanut butter cheesecake trifles, java chip cream pie, mango mojito mousse pie, white chocolate key lime pie, or coconut pineapple cheesecake pie?

Healthy Eating with DCD Chocolate in 2012:

Did you know that Dove Chocolate Discoveries products can help you on your way to eating healthy, but still get to indulge in rich flavors and even a little chocolate? Try these healthy products and ideas on for size in February.

· Choco-Granola Fruit Crunch: Use this granola as a sweet topping for a creamy low-fat yogurt parfait for breakfast or snack. Simply take a 1/4 -1/3 cup of Greek style non-fat yogurt and layer in a glass or bowl with some blueberries, strawberries, bananas, or a combo of your favorite fruit, and sprinkle some of our Choco-Granola Fruit Crunch on top. Or simply grab a handful of our granola and eat as a snack for a little energy pick me up during the day.

· Chai Tea ($18) Our chai tea is great for making a low-fat dip using an 8oz. container of lite or fat free whipped topping and one packet of our chai tea mix. Simply stir together and eat with sliced apples, bananas, strawberries, rice cakes, or low-cal treat of your choice. Better yet, sprinkle some granola on top of dipped fruit.

· Sweet n’ spicy rub ($10) This little culinary gem is great for making lean meats taste a little zippy. Simply rub your lean cut of meat (chicken or pork) with some of our rub, which has just a bit of brown sugar in it and roast or grill it. Or add a little spice to those veggies you are trying to eat. This rub goes great with sweet potatoes, corn, and regular potatoes. Simply toss in a little olive oil and some rub. Roast, bake or grill to perfection.

· White Chocolate Raspberry or Chocolate Fig Balsamic Dressings ($12 each) If we are going to eat salad, why not put a little chocolate and fruit spin on it. Grab you a plate and load it with healthy spinach and mixed baby lettuces, some feta crumbles or a slice of goat cheese, some dried cranberries, mandarin orange slices, some diced or thin sliced turkey meat, some strawberries, whatever you like on your salad, and then drizzle to perfection with our sumptuous and decadent salad dressings that have real white chocolate in them. You know that only a tsp. or two will pack a lot of flavor and make it a little easier for all those veggies to go down. J

· Sweet and Tangy Chocolate Mole or BBQ sauce ($12 each). These saucy gems are the key to a quick and easy healthy meal. Simply grill or roast some chicken or pork tenderloin. Toss the meat in some of these sauces and warm it up. Now you can use this flavorful meat to top any of the following: baked potatoes, salad topped with some black bean, corn and mango salsa, or salad mixed with a little coleslaw mix and some fresh/frozen corn and red onion, or on a pizza crust with some cheese to make a Mexican or BBQ pizza.

· Cinnamon Dusted Dark Chocolate Almonds or our Dark chocolate Almond and Milk Chocolate Cashew Blend ($20) If we want a little indulgence, why not reach for a sweet snack that packs some healthy benefits. Almonds are universally touted as a very healthy nut. Cinnamon is a spice with added benefits of aiding in digestion and circulation. Dark chocolate also has antioxidants and other healthy properties. You get all three in our Cinnamon dusted Dark almonds. So grab a small handful and enjoy without the guilt.

· Dark Chocolate Dried Fruit collection ($20) Add some of these little gems to your favorite granola (store bought or homemade) and give your snack a little something extra. Our fruit collection contains super healthy fruits like dried blueberries, cranberries and cherries. So go ahead and indulge just a little. Total deprivation on a diet is not always a good thing. ;)

Now for an added benefit and our little secret. All our products are a natural product. DCD does not use a lot of artificial ingredients, fillers, or preservatives in any of their products. From our chocolates and baking mixes to our savory sauces and rubs, when you read our labels you won’t find any surprises or yucky stuff you wouldn’t want to feed your body. You will find regular natural ingredients you would cook or mix together to make your own mix. Only you don’t have to spend all that time cooking and gathering those ingredients together. That isn’t something you can say for any equivalent product you might find on the grocery store shelf. So really you get what you pay for. You want a simple, gourmet, premium product, then look no further. Dove Chocolate Discoveries has that and the added benefit of your own personal Independent Chocolatier to give you recipes, tips and tricks for using them to their full advantage. Now that is what I call a healthy value!!!

Lite and Easy Lemon Blueberry Trifle

1 box of DCD White Chocolate Meyer Lemon baking mix prepared as a cake or cupcakes: reserve the frosting mix for another use later.

1 8 oz. container of lite or fat free whipped topping

1 packet of DCD white chocolate smoothie mix

1 tsp. lemon zest (finely grated)

1-2 cups of frozen thawed or fresh blueberries

Bake cake as directed on package and let cool. Cut into cubes or cut up cupcakes into pieces.

Gently stir together the smoothie mix, whipped topping, and lemon zest.

Layer cake, blueberries and whipped topping in small dessert glasses or in a trifle bowl. Make about 2 layers ending with whipped topping. Garnish with a fresh blueberry and a small shaving of lemon zest for color. Enjoy!!

Want more info. or want to book a chocolate party contact me.

Happy Birthday, Mom!

Here is a cake I made for my mom for her birthday. It is her favorite cake that I have ever made. I got the recipe from an old issue of Chocolatier magazine. I don't make this cake often, but it is so good. The only problem I have ever had with this cake is the walnut genoise. The recipe seems like it is right, but every time I bake it, the cake sinks in the middle even while it is in the oven. About 2/3 rds of the way done, it sinks. The cake layer is supposed to be split into two layers for the cake, but since it sinks, you loose about 1/2 of the cake itself, and, therefore, you only get one layer. So frustrating. That means I have to make the cake recipe twice, which seems like a waste. I have researched all my other pastry cookbooks for alternate recipes, tips, tricks or other advice on genoise and nut genoise and have found nothing to explain or fix this. I make the recipe following all the directions, but alas, it always does this.

Anyone who might come across this, if you know how to fix this or have a walnut genoise recipe that never sinks on you, then please leave a comment. I would love to know what to do here.

Anyway, the recipe is for a Mocha Orange Walnut Torte. You have two layers of walnut orange genoise, which get brushed with a Grand Marnier sugar syrup. They are layered with a wonderfully smooth and creamy white chocolate mocha orange ganache/mousse. I make this by boiling heavy cream with whole coffee beans and orange zest. Once it comes to a boil, you take it off heat, cover the cream and let it steep for 10 min. Then you bring it back up to a boil and pour it over your chopped white chocolate. You chill this mixture for 6 hours or overnight then whip it to soft peaks. When you chill it, you leave some of the coffee beans and zest in it to concentrate their flavor. What you get is this lovely mocha and orange flavor to the white chocolate ganache. It is heavenly. So you layer that in between and on top of the walnut genoise. You chill that, then the cake gets a coating of chopped toasted walnuts around the sides. You pipe some rosettes of ganache on the top, and I usually put a piece of orange and a chocolate covered coffee bean on those to make it pretty.

I wish I was a good photographer so I could take food pictures to really do the cakes justice. My black countertops don't make for a good backdrop. But alas, here is the cake. Yumm!!

A Cheesecake Factory Redux...

I hope this finds everyone doing well for the Christmas season. I just finished putting together my individual White Chocolate Peppermint Cheesecakes, my twist on the Cheesecake Factory's seasonal treat. I must say I have not had this cheesecake from the Cheesecake factory. I only saw their photo and description on their website. I took that as my inspiration, and I went with it.

Here is what I did. I made a cheesecake recipe and I added some Dove Chocolate Discoveries Frosty White Chocolate Smoothie mix into it for a bit of a white chocolate taste. I added Andes peppermint crunch and some mini chocolate chips to the batter. I then baked that in my mini cheesecake pan with removeable bottoms (key to making this mini size and assembly). I then made a batch of super fabulous cocoa brownies. I love this recipe because it is super rich, fudgey and moist. When they are cold they do not get hard, just more fudgey and decadent. Love them. So I cut out circles of the brownies for my cheesecake base. I adhered the cheesecake to the brownie with a little of my peppermint ganache. Then I poured a 1/2 tablespoon scoop of ganache on the top of the cheesecakes. Next, I cleaned the edges and drips with an offset spatula. I will be making a white chocolate whipped cream with the remainder of my packet of Frosty White Chocolate Smoothie mix to pipe high on top. I will finish them with a sprinkle of more peppermint crunch. As you can see this is a totally over the top, crazy dessert. I love it.

PLEASE NOTE: I don't have the whipped cream on these cakes yet. I will be doing that tonight when I bring them to the party. I will try to remember to take a picture, but this will have to do for now. Just imagine a pretty piped 1-2 inch high swirl of whipped cream with bits of peppermint crunch sprinkled on it. Now you know what it looks like finished. :)

Okay, so what would I do differently? I think that next time for the sake of the texture of the cheesecake, I will not do mini cheesecakes. Some of the cheesecakes turned out more creamy than others. Maybe I should have rotated the pan through cooking. Or maybe I need to put a water bath in the oven with them to provide a bit of moisture. This was the first time I used this pan and this recipe in that pan. I have used this recipe in mini muffin tins and it is great. I usually cook my standard size cheesecake in a waterbath. The texture it brings to the cheesecake is out of this world creamy. It isn't cakey like you get at most places. It is like custard almost. Just thick enough to slice, but smooth and creamy in the mouth and off the fork. This recipe I used is not that recipe though, but one I have for mini cheesecakes. It is similar in simplicity, and totally doable in a large cake. ( I won't give out my prized cheesecake recipe. I didn't make it up, but I am not going to tell you where to get it. A working pastry chef has to keep some recipe secrets.)

Next, I think that I would just do an Oreo crust. That would save a big step in not having to bake the brownies. The Cheesecake Factory version has an Oreo crust. Or maybe if you cooked the cheesecake in a regular 8 inch springform pan, you could bake a simple chocolate cake recipe in the same size pan and cut a thin layer to put the cheesecake on. You play with how difficult you want it to be.

I think I will make the ganache thinner so it is more like a glaze. That means using more cream or less chocolate than my recipe. Lastly, you could also just melt some white chocolate and put it in the cheesecake batter, or just leave out that flavor entirely. The peppermint kind of hides the subtle white chocolate flavor anyway. I was experimenting with my Dove Chocolate Discoveries products for selling ideas and tips.

Okay, so what do you think? Here are my cheesecake and ganache recipes. You decide on your cheesecake base: Oreo crust or cake crust. Or go naked, and eat your cheesecake without a bottom base on it. The ganache and whipped cream really are enough. Yes, you just read naked in my description. It refers to the cheesecake not you. Ha! Ha!

White Chocolate Peppermint Cheesecake:

2 8oz. packages of cream cheese (do not use reduced fat or fat free. Yuck!)

1/3 c. + 2 TBSP. sugar

1/3 c. Dove Chocolate Discoveries Frosty White Chocolate Smoothie mix

2 eggs

4 TBSP. sour cream

1/2 c. Andes peppermint crunch pieces

1/4 c. mini semi sweet chocolate chips or any chocolate cut into very small pieces.

Cream the cheese, sugar and smoothie mix together. Add eggs one at a time until just incorporated. Stir in sour cream. Lightly stir in peppermint crunch and chocolate chips. Pour into a buttered and parchment lined 8 inch spring form or cake pan. The butter needs to be on the sides of the pan, parchment on the bottom. This will allow you to unmold the cheesecake to put on your cake base. If you plan to use an Oreo crust, you will need to line your pan with that first.

Level off the batter, then bake at 350F for about 45 min. This is a guess on my part because I did not make a full size cake. You want the cheesecake to be set on the edges and slightly firm in the middle. It shouldn't jiggle when you shake it, but you should not see a lot of color on top either. Maybe just a little tan color on the very edges. Don't worry about cracks. The cheesecake will puff up and then sink as it cools. More room for a puddle of peppermint ganache I say. Check it along the way for the right doneness. It could take as long as 55 min. Again, just watch it. When it is done, simply take it out and let it cool on a cooling rack. Then chill it after about 30 min. You need it to chill for at least 4 hours, but I usually do it overnight.

Peppermint Ganache ( I have edited this to make it more glaze like.)

4 oz. semi sweet or dark chocolate. I used chocolate chips.

6 TBSP. heavy cream

1/2 tsp. peppermint extract.

Put chocolate and cream in a glass bowl, microwave for about a minute. Stir together till smooth. Add peppermint extract.

White Chocolate Whipped cream:

1 c. whipped cream

rest of Frosty White Smoothie packet

whip till stiff and pipeable.

Assembly:

If you make a cake layer for your cheesecake base, you need to cut the whole cake layer in half horizontally, as you really only want a thin layer of cake for your base. The main star should be the cheesecake itself. Anchor the cheesecake to the cake with a thin layer of ganache. I would just drizzle some ganache on the cake layer then put the cheesecake on top. No one will see it. It is just acting as glue. When you unmold your cheesecake, this is best done with a cake cardboard to unmold your cheesecake onto, peel off parchment, then place the cake layer on top. Place serving dish on top of this, and then turn over. Voila, you didn't crack or break your cake, it is layered, and the top side is now up.

Note: If that is confusing, you use your common sense to put your cheesecake together. Wish I could do a movie, but trust me I wouldn't do a good job on film. I am camera shy.

Next pour your ganache on top of the cheesecake and smooth out. You may not need all the ganache, just pour some on and smooth it out. You don't want a thick layer, just enough to cover the top. Now you can refrigerate this until serving time. At serving time, pipe on swirls of white chocolate whipped cream and sprinkle each swirl with more peppermint crunch.

Leave a message if you need help. Enjoy.

I hope to put together a copy cat version of The Cheesecake Factory's Reese's Peanut butter Cup cheesecake. It is even more over the top than this post. Wow!!

LIght, fluffy and super high rising biscuits

I made these biscuits this morning. I didn't have any of my round cutters because my mom is borrowing them. All I had was this small fluted cutter. I used it with great success. We got light mini biscuits. I also didn't have buttermilk for the dough, so I made my own using milk and lemon juice. Worked well, although the dough was a little more wet than usual. No worries. These biscuits were light, fluffy, melt in your mouth good, and rose sooo high, with flaky layers. Love..!!! We scarfed down quite a few. The key is a high baking temp. and cutting in the butter into the flour just right. This is my favorite biscuit recipe. No frills, but hey, that is a biscuit for you.

The recipe is from Katie Lee Joel's Comfort Food cookbook.

2 1/2 - 3 c. all purpose flour

1 stick of butter or 50/50 stick butter(Smart Balance)

1 TBSP. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

1 tsp. sugar

1 cup buttermilk

Preheat oven to 450F.

Combine all dry ingredients into a medium mixing bowl. Stir together. Cut butter into the dry ingredients with your fingers or a pastry blender until it resembles coarse crumbs. Add buttermilk and mix till moistened. Turn dough out onto a lightly floured surface and knead 3-5 times. Roll out to about 1/2 inch thick. Cut out with a 2 inch biscuit cutter. Reroll scraps and cut those out. Place on a parchment lined cookie sheet. When oven is preheated place in oven and bake for about 10-12 minutes. Let cool slightly and then eat. They are so buttery good, you really don't need to butter them more. Just a dollop of jam is good.

Enjoy. Excuse my lack of photography ability. I am not a photographer, just a baker.

Dove Chocolate notes...

Edited to add: Just tried the Chipotle Pecan Caramel Nut Clusters last night. You have got to get these!!! They are super fabulous. When you first eat a bite, you think, "That's not spicy, just sweet pecan, caramel, chocolate goodness with a little sea salt edge. " Then the chipotle gives its little kick... nice little hint of heat in the back of your mouth. It is superb!!!

Hey, Everyone. Not sure who sees this, but I am going to put this out there anyway.

I have been slowly trying some of the delicious and decadent products from Dove Chocolate Discoveries TM now that I am an Independent Chocolatier for them. It's a sweet job that is for sure. I had a very very good October and am trying to gather Christmas orders in November.

Here are some items I have tried lately that are soo good and you need to get them for beating those Winter blues or for gifts.

1. Dark Sipping Chocolate---a totally decadent cup of hot chocolate. Very rich and bold dark chocolate flavor. Splash in a tablespoon of Grand Marnier liquor for a grown up treat.

2. White Spiced Sipping Chocolate--rich, smooth and spicy flavor in a white hot chocolate base. This was sooo good. I could see this as a base for a spiced pumpkin latte or a spiced pumpkin smoothie (recipes are plentiful around the blog land for these drinks)

3. Chocolate Martini mix-- I have made the non-alcohol version using 2 oz. martini mix, 1 oz. half and half, and 1 oz. flavored coffee creamer (hazelnut, peppermint mocha, and irish cream are good choices)

4. Chocolate Truffle Brownie---sinfully rich and fudgy. These are soooo good fresh out of the oven as they are loaded with chocolate baking bits (real chocolate here and almost a half pound of them).

5. Dark chocolate mousse mix kit--- super easy and fancy restaurant quality. This mousse mix takes 10 min. tops to make. I use 1 cup of heavy cream instead of 3/4 cup like the package directs. It goes a littler farther and I think is definitely rich tasting.

6. Cinnamon apples a la mode-- yummy and unexpected. Great chopped and baked in brie with some dried cranberries added

7. Raspberry and Mango dessert sauces---super fresh fruit flavor in a very thick sauce. A surprise hit.

8. Cinnamon Dusted Milk Chocolate almonds-- smooth cinnamon flavor around a milk chocolate covered almond. Bliss!!

9. Sweet and Smoky Chocolate BBQ sauce-- you don't really taste the chocolate, it just gives a deep rich flavor. This has been a big hit with all my customers. They totally bought it up last month with the Buy One Get One FREE special. Super delicious on pork and chicken.

10. Chocolate Fig Balsamic Dressing---all you balsamic lovers out there need to get this. It is sooo good. Sweet and tangy with subtle citrus notes. I love it.

I could go on a little longer, but I will stop there. I will be trying some more of the baking mixes this month and through the Winter as well as the drink mixes. Can't wait to get my Spicy Chipotle Nut Clusters. I have Choco-Caramel crunch waiting to be busted into...it looks super yummy. Sea Salt Caramels, here I come. Stay tuned.

Get yours at Dove Chocolate Discoveries. Or contact me here for more info. Chocolate is universally liked and almost never regifted. Get your holiday orders in today!!