Category Archives: special extra treat

Must get Christmas Chocolates of the season


Best of the season great foodie friends,
It has been a while since I have posted due to the busy times and of course life getting in the way!
I thought that you should see, taste and put these Must Have Christmas Chocolates of the season on your must try list.

Get ready because believe it or not the best continue to get better!
Top honours go to the following Chocolate Masters
Apologies if there is a chocolate or chocolate master that I may have missed- this statement
attest to the fact that our city now has more wonderful established and up and coming Chocolatiers & pastry chefs than almost anywhere else in North America.
Kudos list:
Chez Christophe
ChristmasSpiceEtBlackberry
Address: 4712 Hastings Street, Burnaby

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This chocolate not only looks like Christmas on the outside but lays Christmas on your tastebuds from the second it crosses your lips!
The Christmas figures are also a bonus for giving to those nice not naughty children to light up those smiles!

ChocXO
Location: 11220 Horsehoeway, Richmond
Peppermint

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This chocolate is the perfect balance of chocolate ganache and peppermint and says Christmas as it melts in your mouth.
Honourable mention to their Fresh Chocolate or better known as bark. It is from cacao beans roasted in their own factory and organic!

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Bean to Bar

Purdys
Location: Multiple

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Gingerbread
This Chocolate brings you back to childhood and eating a gingerbread cookie. The flavour profile is bang on and the little bits of crunch throughout the ganache is just perfect!

Temper
Location: 2409 Marine Drive, West Vancouver

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Eggnog & Salty Balls
Tempers eggnog chocolate is full of that wonderment that I look for every year in eggnog, a perfect surprise was the salty balls available in normal and mini sizes. It is a one bite chocolate as the salted caramel filling is liquid and watch out for these ying yang flavours – addictive I’ll say!

Chocolate Arts
Location: 1620 West 3rd Ave, Vancouver
Gingerbread caramel & Crantini

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The flavours in these two perfect holiday chocolates are spot on and make you smile as your eating them.

Most of these Chocolatiers / Patisserie masters make other signature items for Christmas such as chocolate figures or Bûche de Noël so I encourage you to get in soon to see your favourites and place your orders just in case.

Disclosure: I am not connected to these businesses in anyway shape or form and my opinions are my own. My recommendations are thought out but truly my personal opinions.

Happy Sweet Holidays to All!

You Gotta Try These!

Happy Canadian Thanksgiving!


Happy Thanksgiving to all of our great foodie friends and your families!

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Let’s all harken back to the day where we all sat back, took a deep breath and reflected on all that we are thankful for. Take this time to reconnect, slow down and enjoy the moment with your family and friends.
Remember that I always say that it’s the sitting around the table that are the perfect moments and that eating together connects us right to our souls.

Enjoy the fall flavors, create something new with the traditional twist, wow your family!

Happy Thanksgiving

Please share photos or comments on what culinary wonders hit your tables with us!
Stay safe and enjoy the day!

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Special event at the Gourmet warehouse


Happy Tuesday great foodie friends.
Wednesday October 8th 6:00-8:00 pm Caren McSherry & her wonderful Gourmet warehouse is hosting a soup tasting and book launch for the The Soup Sisters and Brothers Cookbook

Tickets include a copy of the cookbook, 6 tasty soup tastings as well as sweets, gelato and refreshments.

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Soups will be provided and served by a great line up of our local talented chefs-

Gourmet Warehouse’s Caren McSherry. Rosie Daykin – Butter Baked Goods, Daniel Wagner – Rain City Soups, David Robertson- Dirty Apron Cooking school and deli, Chef Karen – Barnaby, Chef Lesley Stowe- Lesley Stowe fine foods and gelato served by gelato master James Coleridge.

Call the Gourmet Warehouse for tickets to this great event!
604-253-3022 or purchase in store 1340 East Hastings street.

Looks to be a great event full of fun and flavors!
You Gotta Try This!

S’mores Cookie Pie


S’mores Cookie Pie
Brought to us from Miss Sami Sunshine Blog

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click here for the link to the posting blogger

Do you get unexpected guests? This recipe is so easy that you can just throw it together in no time! It’s so tasty too, you will definitely impress your guests.

I like to make this around “that time of the month”. I’m usually lazy, and crave warm chocolate! This pie hits the spot when it comes to any chocolate cravings.

Ingredients
1 16.5 oz tube of refrigerated chocolate chip cookie dough (make your own here)
1 8.25 oz tube of refrigerated chocolate chip cookie dough (make your own here)
1 7oz container of marshmallow fluff
1 bag of chocolate chips (size of your preference, depending on how much chocolate you want)

Directions
1. Preheat oven to the temperature stated on the cookie dough package.

2. Unwrap the 16.5oz cookie dough and press into a 9 inch pie pan. Press on the bottom and up the sides.

3. Empty the marshmallow fluff on the cookie dough crust and spread evenly.

4. Top the fluff with HOWEVER MANY CHOCOLATE CHIPS YOU WANT!!!! You can go crazy or light. 😉

5. Open the 8.25oz tube of cookie dough, grab some in your hands, roll and flatten dough. Place flattened dough on top of the chocolate chips. You can flatten a big piece and take care of the top of the pie in one fell swoop, or, you can flatten smaller pieces and place them so they cover evenly.

6. Bake the pie the amount stated on the cookie dough package, or until its golden brown.

7. Cool completely(if you can handle waiting) and serve with a tall glass of ice cold milk!

Happy Canada Day to ALL!


Happy Canada Day to all of our Canadian Friends !!
We hope your all enjoying Canada’s birthday with friends and family!
Eat well, get out and enjoy the sun and spend time with the ones you love!
Stay safe.

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Eat Vancouver! Food and Cooking Festival


The Eat Vancouver Food and cooking festival is right around the corner!

As in the past you will see new and innovative food products and be able to try many tasty treats.

Click here to buy tickets online

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The Food Network Celebrity Stage is where you will find your favourite Canadian chefs cooking up a storm! Watch live 45 minute demonstrations featuring such hosts and chefs as Rob Feenie, Chuck Hughes, Vikram Vij, Lynn Crawford & Ned Bell, each eager to impress and entertain the audience with their masterful techniques and charming characters. The Food Network Celebrity Stage will also feature special techniques and grilling demos from Weber Specialist,
Michael P. Clive. Check out the stage schedule, you don’t want to miss seeing ALL of these superstars!

Chez Christophe – Patisserie


Happy Tuesday great foodie friends.

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The Vancouver lower mainland is blossoming into a culinary wonderland.
Just about 1 year ago Chez Christophe opened their doors in Burnaby BC.
Christophe Bonzon is no stranger to Vancouver as he was the head pastry chef at Cin Cin for 2 years then he decided to open his own patisserie in North Burnaby – Chez Christophe
Location: 4712 Hastings Street, Burnaby BC.

Who is Christophe?
Swiss born Christophe first discovered his passion for chocolate and the age of ten while he was helping his mother make truffles for Christmas gifts.

Christophe’s resumé is studded with a decade full of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth.

Now Christophe and his lovely wife Jessica, along with their great assistants create pastry and chocolate magic everyday (open Tuesday- Saturday with special hours during the holidays)
The quality and aromas are noticeable from the second you walk in the door.

Christophe will always find his way to say hi to all that walk in the door or at the very least a friendly wave from behind the finishing room that you see through the glass.
At Chez Christophe you will find fresh made pastries every morning as simple as a traditional croissant

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or one that is filled with extra treats like the double baked maple pecan croisssant to warm your tummy. The pastry is light, flakey and buttery just as you should expect from a traditional croissant.

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And enjoy it with a fresh cup of coffee of your liking.

From looking into the pastry showcase your eyes are quickly are pulled to the chocolate and sweet pastry / cake showcase and your mouth likely will start to water at the delectable treats in front of you.
You will surely recognize some flavor pairings but also notice some creative twists created by Chez Christophe.
Christophe only uses the best quality chocolate that he imports from fine European routes in Switzerland and France as well specialty chocolate from Cacao Barry

Some of my favorites are the Treo

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Which is layers of light, dark and white chocolate mousse with a dark sponge bottom and a ganache like top all that truly melt in your mouth like chocolate silk.
We had a special occasion that we needed a special cake for and we chose the Treo with a special show piece.

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Needless to say it was a

HIT

Other favorites are the Duo

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As well as good old favorites like eclairs and lemon tarts to name a few.

For special occasions Chez Christophe’s creativity and experience explodes Into exponential ways….

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A quality patisserie that will bring you back again and again! Creative, friendly and a chocolate master to be sure!

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Chez Christophe Chocolaterie Patisserie on Urbanspoon

YOU GOTTA TRY THIS!

Vancouver’s 4th Annual Hot Chocolate Festival


Recently announced the 4 Annual Vancouver Hot Chocolate Festival

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The word chocolate alone is enough of a reason to attend this wonderful event I assure you. The list of Chocolatiers should be your reason to drool at the thought of what creations these masters of the coveted love candy will create for this years festival!

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Chocolatiers & Venues
Chocstars
The following is a list of this year’s participating venues:

Blenz Coffee, International Village (603 Abbott Street)
Blenz Coffee, Waterfront (232 Howe Street)
Blenz Coffee, South Granville (2506 Granville Street)
Blenz Coffee, Fairview (695 West Broadway)
Beaucoup Bakery & Cafe
Bel Cafe
Bella Gelateria + To Die For Banana Bread
Chocolate Arts
Chocolaterie De La Nouvelle France
Coconymph Chocolates & Confections
East Van Roasters
French Made Baking
Koko Monk
The Last Crumb Baker & Cafe
Schokolade Artisan Chocolate & Cafe
Thierry Chocolaterie, Patisserie, Cafe
Thomas Haas Chocolates
UVA Wine Bar
Gem Chocolates
Leonidas Chocolates
Soirette Macarons & Tea
Terra Breads

Keep your eye on this link for this years event
Hot Chocolate Festival

The Vancouver Hot Chocolate Festival Runs January 18 through February 14. Funds raised from the 2014 Vancouver Hot Chocolate Festival will be donated to the downtown Eastside women’s job skills program.

You Gotta Try This

To Die for mascarpone Stuffed Lemon Loaf French toast


Happy Friday day great foodie friends,

This delightful twist on French toast was something that I dreamt up before the holidays and I am finally getting around to sharing!
These flavours were literally out of this world!
Of course I truly have to give most of the credit to To Die For foods as the lemon loaf all by itself is incredible.
First search out To Die For Lemon loaf click here for the link on where to buy To Die for Lemon Loaf

Why To Die For Lemon Loaf you ask?

Here is why: (provided by To Die For)
Forget the artificial flavouring and the bottled lemon juice. My ‘LL’ wouldn’t touch it with a ten-foot-pole. It will contain the juice of organic lemons, which I will juice myself.
Toasted organic coconut flakes and light organic coconut milk add that hint of je ne sais quoi to the creamy (yet non-lactosey), moist loaf.
The main thing I believe most lemon loaves are missing is texture. Plain old cake texture justdoesn’t do it for me. This new loaf needed something new and exciting. Some crunch. So I added classic poppy seeds and toasted organic millet. Not too much, just enough to add someoomph to each bite. I’m kind of obsessed. You should try it in your home-made loaves.
The loaf is spread with a light glaze and coated with toasted organic coconut. – I updated the recipe to include a lighter glaze (it’s main purpose is to hold the coconut securely on top of the loaf) and organic coconut flakes as opposed to the coconut ribbons, for easier slicing and chewing.)
Like To Die For Banana Bread, it’s made by hand in small batches.

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What you need:
To Die For Lemon Loaf
Mascarpone cheese
Two eggs
2 table spoons 1% milk
1/2 cup of vector or corn flakes (crushed)
Juice from 1/2 lemon or Meyer lemon
rind from 1/2 lemon (chopped into small pieces)

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What to do:

Pre-heat your oven to 350 (I use convection)
Cut the lemon loaf into approx 1/2 to 3/4″ pcs

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In a separate bowl put approx 1/2 cup of mascarpone (more if you are making a larger batch) and squeeze the lemon juice as well as add the lemon rind to the mascarpone and blend together until smooth.

Now spread a healthy amount of the mascarpone mixture on both slices and then put them together.

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In another bowl break the eggs and whip it with the milk until light and frothy.
Now carefully dip the already stuffed lemon loaf in the egg mixture making sure that the liquid does cover and soak in enough.

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Now take the dipped pieces and push both dipped sides into the crushed vector / corn flake mixture (pressing firm enough so that the crumbs stick to the lemon loaf)
Now carefully place the dipped and coated lemon loaf in a baking dish and put in the oven for approx 10-15 minutes (watch that the coating browns nicely to a golden brown, this may take longer or shorter depending on your oven)

When golden brown remove from the oven, plate and serve with your favourite topping.

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I can definitely confirm to you that this was

To Die For

You Gotta Try This!

To Die for mascarpone Stuffed Lemon Loaf French toast


Happy Friday day great foodie friends,

This delightful twist on French toast was something that I dreamt up before the holidays and I am finally getting around to sharing!
These flavours were literally out of this world!
Of course I truly have to give most of the credit to To Die For foods as the lemon loaf all by itself is incredible.
First search out To Die For Lemon loaf click here for the link on where to buy To Die for Lemon Loaf

Why To Die For Lemon Loaf you ask?

Here is why: (provided by To Die For)
Forget the artificial flavouring and the bottled lemon juice. My ‘LL’ wouldn’t touch it with a ten-foot-pole. It will contain the juice of organic lemons, which I will juice myself.
Toasted organic coconut flakes and light organic coconut milk add that hint of je ne sais quoi to the creamy (yet non-lactosey), moist loaf.
The main thing I believe most lemon loaves are missing is texture. Plain old cake texture justdoesn’t do it for me. This new loaf needed something new and exciting. Some crunch. So I added classic poppy seeds and toasted organic millet. Not too much, just enough to add someoomph to each bite. I’m kind of obsessed. You should try it in your home-made loaves.
The loaf is spread with a light glaze and coated with toasted organic coconut. – I updated the recipe to include a lighter glaze (it’s main purpose is to hold the coconut securely on top of the loaf) and organic coconut flakes as opposed to the coconut ribbons, for easier slicing and chewing.)
Like To Die For Banana Bread, it’s made by hand in small batches.

20140110-091649.jpg

What you need:
To Die For Lemon Loaf
Mascarpone cheese
Two eggs
2 table spoons 1% milk
1/2 cup of vector or corn flakes (crushed)
Juice from 1/2 lemon or Meyer lemon
rind from 1/2 lemon (chopped into small pieces)

20140110-084711.jpg

What to do:

Pre-heat your oven to 350 (I use convection)
Cut the lemon loaf into approx 1/2 to 3/4″ pcs

20140110-090417.jpg

In a separate bowl put approx 1/2 cup of mascarpone (more if you are making a larger batch) and squeeze the lemon juice as well as add the lemon rind to the mascarpone and blend together until smooth.

Now spread a healthy amount of the mascarpone mixture on both slices and then put them together.

20140110-090548.jpg

In another bowl break the eggs and whip it with the milk until light and frothy.
Now carefully dip the already stuffed lemon loaf in the egg mixture making sure that the liquid does cover and soak in enough.

20140110-090730.jpg

Now take the dipped pieces and push both dipped sides into the crushed vector / corn flake mixture (pressing firm enough so that the crumbs stick to the lemon loaf)
Now carefully place the dipped and coated lemon loaf in a baking dish and put in the oven for approx 10-15 minutes (watch that the coating browns nicely to a golden brown, this may take longer or shorter depending on your oven)

When golden brown remove from the oven, plate and serve with your favourite topping.

20140110-090936.jpg

I can definitely confirm to you that this was

To Die For

You Gotta Try This!