My Favourite Things Mystery Giveaway ~ Revealed

Thank you to everyone who entered the

Pre-Blog Launch Follow Mystery GiveawayS

for my new blog

ATTEATUDE and Chocolate ...

The Mystery Giveaways were based on some of my favourite things:

Journaling and sending cards to family and friends,

are fun ways I keep up with my writing.

One lucky follower of A&C will be able to do just that with   

this fabulous journal and card set ...

To make sure that I eat healthy when on the go,

 I take a lunch bag with me.

How cute is this lunch bag? Now one follower of

A&C will have a chocolate fun way to carry their lunch!

It's important to slow down at the end of the day (or afternoon, if you are able). I like to treat myself to a little chocolate, while listening to some soothing music and a sleep mask enables me to dream away.

This fabulous trio will be a wonderful welcome at the

end of a long busy day for one follower of A&C

One of my newest favourite things is sipping chocolate!

One A&C follower will also be enjoying the rich, creamy smoothness of

Bellagio sipping chocolate, great anytime of the day!

One of my most favourite things is to pour myself a cup of tea

and immerse myself in the latest on-line issue of Belle Inspiration ~

So, one A&C follower will be receiving a

year's subscription to this great on-line publication and

I'm sending you some samples of my Chocolate Tea, so you can enjoy it too!

So, who are the 5 lucky followers of ATTEATUDE and Chocolate,

who have won these great items?

Click Here to find out ...

and if you are not yet following ATTEATUDE and Chocolate,

click on over

start following and commenting, to qualify

for future RANDOM Giveaways!!!

Chocolate ~ for Autumn days

Joining

click here to participate

DOLCEPAWS FRIDAY ~ Doggies Need Vacation Too!!

Dolce is taking a Doggie break, But will be back next Friday!!!!

Click Here to see Dolce's First Birthday..

Don't forget to ADD Your Chocolate Recipe

Cake, Cookies, Pie, Beverages, Ice-cream, Cupcakes, All Things Chocolate

To The Linky Party Chocolate Around the World

Linky Party closes Oct. 31 but the Chocolate Around the World

button will remain on my side bar until December 31, 2010

so visitors will be able to check out recipes and your blogs too!!!

See Post below or click button on side bar to join the PARTY!!!

DO YOU LIKE TO PARTY ~

 WELCOME to Hot Chocolate Around the World
Linky Party!!!

NOTE: ALL CHOCOLATE RELATED RECIPES CAN PARTY!!! BOY YOU GUYS LOVE CHOCOLATE!!!!

Here is how to join in the fun:

~ Share your favourite  Chocolate recipe ... (whether its a fondue, sauce, cake, ice-cream etc.) be creative ~ for warm weather climate cities, countries ~ how about a Frozen or Ice Chocolate recipe!!!

~  add the The Chocolate Around the World button  at the end of your chocolate recipe post... (you will find it at the end of this post) link it back to this post, so others can have fun discovering Chocolate Recipes too!!
 You can add to your side bar (optional)

~ Click the Linky and you are ready to Party!!!

The HCATW button will be left on the side bar of THIS blog until December 31,2010,

with link back to this post, so visitors can discover your recipe and blog too!!

 Linky will be open, to December 31, 2010

SAVOUR THE MOMENT.....


Amore for 2
Italian Style Hot Chocolate

1/2 cup unsweetened cocoa

1/3 cup sugar

1 teaspoon cornstarch* or arrowroot

2 cups milk or half milk-half water

Creation:
Mix the cocoa, sugar and cornstarch together until thoroughly blended.

Add 1/2 cup liquid to a medium saucepan and set over low heat. Whisk in the cocoa mixture until thoroughly incorporated and no lumps remain. Add the rest of the liquid.

Cook, stirring constantly using whisk, over medium-low heat, until the mixture is thickened (it coats the back of a spoon), about ten minutes.

Make It Yours: 
Once the cocoa has thickened, you can stir in a hint of additional flavorings before serving:
1/4 tsp of:
vanilla or almond extract
or a liquior such as Grand Marnier , Pepperrmint , Banana , Frangelco

Presentation:
Serve in tea cups for the unexpected factor. Dust each serving with cinnamon or nutmeg. A small almond cookie or biscotti on the side ...

*cornstarch will not clump like flour.Its smooth and tasteless.

REMINDER ~

NOTE: FOR HOT WEATHER PLACES .... IT CAN BE ICED HOT CHOCOLATE

LETS SEE HOW CREATIVE WE CAN ALL BE ...

EVEN IF A HOT CHOCOLATE MIX IS YOUR BASED,

WHAT DO YOU DO TO IT TO MAKE YOUR OWN????

Remember it will be a Linky Party for

Chocolate Thursdays

so don't forget to Link up with with your favourite Hot Chocolate recipe, tomorrow!!...

Chocolate Thursdays ~ Welcomes Autumn ~ Let's Party

We are starting Chocolate Thursday a little earlier today, because according to (apples4theteacher.com)
In 2010, Autumn begins on September 22nd for countries in the Northern Hemisphere [and the time I have been told is at 11:09 pm](United States, Canada).

Note: In 2010, Autumn begins on September 23 for countries in Europe.

WELCOME AUTUMN !!!

 
Hot Chocolate is my all time favourite beverage so imagine my delight when I came across this wonderful Autumn screaming Hot Chocolate recipe over at Kaboose under the Food folder. They also have lots of how to autumn and Halloween food and craft ideas to amaze both young and not so young. Click here to start creating.
 

 Orange Hot Chocolate ~

Ingredients 

12 oz. premium white chocolate

8 cups milk

1 teaspoon vanilla extract

orange food color

whipped cream & chocolate nonpareils (for garnish)

Cooking Instructions: Coarsely chop the premium white chocolate, transfer to a medium-size heatproof bowl and set aside. Heat milk in a medium-size saucepan over medium heat, until bubbles begin to form at edge of surface, about 4 minutes.

Immediately pour milk over chocolate.

When chocolate begins to melt, stir until combined. Whisk in vanilla extract and 2 drops orange food color; whisk until a light foam forms on surface. Pour into 10 mugs, garnish with whipped cream and chocolate nonpareils, and serve immediately.

Let's PARTY ~ 
next week Chocolate Thursday's

will be a Hot Chocolate Around the World Party Hop ...

so dig out all those Fabulous recipes, I know you world travelers have .. and lets party Hot Chocolate Style.


images credit: google search- except orange hot chocolate:Kaboose

You Can't Eat This Chocolate ... But it is so Sweet....

Chocolate Lab Puppies they are so adorably sweet ....

Double Cuteness

Royal Cuteness

Car Pooling

Sweet

See you next week ....Happy Chocolate Thursday!!!

What do you mean it’s Not Chocolate?

Chocolate liquor, which is not alcohol, is the key ingredient in the production of all chocolates on the market. Therefore "Officially" white chocolate cannot be chocolate as it does not contain chocolate liquor. The key ingredients in white chocolate are cocoa butter, sugar, milk solids, lecithin and vanilla. Be on the lookout for inferior “white chocolate” as it will contain "vegetable fat"among its ingredients.

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Unlike cocoa solids which are used to produce chocolate, cocoa butter does not contain caffeine. Additional benefits of cocoa butter used to produce white chocolate it's stable fat, which has a long life span without spoiling; contains several natural antioxidants giving it a shelf life of several years. Products such as soaps, moisturizers and other skin care products, are also produced using cocoa butter for its stability.

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Are you a White Chocolate, Milk Chocolate or Dark Chocolate lover?

Home Made Chocolate Frosting ...How Divine!

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Remember the days of waiting patiently as mom frosted a cake hoping that there would be a least some left to lick off the spoon.

What a treat!! When was the last time you made chocolate frosting? This recipe is so easy - even if you don't have children who will want to lick the spoon ~ I'm sure Hubby will be diving in!!

Made with Love ~Chocolate Frosting

1/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups confectioners' sugar

Directions
In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency

Don't forget to enter My 1st Give~Away - click below to enter

Click~Here

Is Chocolate Good For the Skin?

Yes... Absolutely!!!

image credit: 

 With its great detoxifying properties, minerals such as B-6,folic acid, niacin, iron and vitamin C – chocolate has been melting not just in our mouth, Spas are using this gift from the Gods as an exfoliate and rejuvenator for the skin.

 Imagine ...

Being surrounded in a bath of rich liquid chocolate!

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A massage featuring warm creamy dark chocolate!

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An edible decadent chocolate facial!

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Your toes have never been treated so sweetly

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Now it would not be very BlogFriendly of me to tease you with all of this chocolate skin care and not leave you with a little something...

At Home Chocolate Facial
Servings ~1 ; calories~0

• 1/3 cup dark raw cacao (cocoa powder) – (Available at good health food stores)

• 1/4 cup of dark organic honey
• 2 tablespoons of heavy cream or natural yogurt – plain (Greek yogurt is good)
• 3 teaspoons of oatmeal

Directions:

Mix all ingredients together in a bowl (porcelain work great) to form a smooth paste. Let stand 5 minutes to thicken slightly.

Apply the chocolate face mask to a pre-cleansed;  face, neck and décolleté, avoiding eye area.

Lightly massage in circular motions with fingertips to help loosen dead skin. Relax. Leave on for 15-20 minutes to let the mask work its magic.

Rinse off mask with warm water. Gently pat dry.

Finsh by applying your face moisturizer.

Enjoy!!!!

See you next Thursday, for more Chocolate fun!!!!

Hot Chocolate In the Summer? -Chocolate Thursdays!

OF COURSE.... Yum!!!

I have been drinking hot chocolate for as long as I can recall and just because the calendar says its summer, I'm not giving up my my morning beverage of choice. I will however cool things down a little when the temperatures sky rocket- as they have been.

So for all of you who thought hot chocolate was just a cold weather beverage .. try this:

Serendipity 3 –lets us in on the secret to making Frozen Hot Chocolate.

Ingredients:
Frozen Hot Chocolate
• 6 pieces (1/2-ounce) chocolate , a variety of your favorites
• 2 teaspoons store-bought hot chocolate mix
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream
• Chocolate shavings

Directions:
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Get Serendipity 3's own chocolate mix at http://www.serendipity3.com/

Additional garnish options; - cinnamon, nutmeg, chocolate chips, - for the "Big Children" I have added a 1/4 cup of banana liqueur or amaretto, to give it a little kick (I reduce the remaining milk by 1/4 of  a cup).

image credit - google search - serendipity.

A Pool of Chocolate - Chocolate Thursdays

Ever wonder where Chocolate Fondue originated? You may be surprised to learn that legend has it originated in New York in the 1950’s. But before we get to that let’s take a look at how fondue got its start.


This tantalizing and sexy dish we know today as fondue actually comes from some very humble beginnings, dating back to the 18th century. Swiss villagers who were not able to reach large towns due to long and freezing winters, had to rely on foods such as cheese and bread which were made during the summer and expected to last through the fall and winter months.

The villagers found if they heated the cheese over a fire it improved the taste of the stale cheese. Bread would soften when dipped into the cheese and become much easier to eat. They soon began to experiment adding wine and other seasonings to transform the hard bread and old cheese into a palatable meal. The lack of sufficient utensils, as these villagers were quite poor, and needing to gather around the fire to keep warm, probably explains why fondue is eaten out of one pot.

To this day, fondue has the connotation of a communal meal. This communal image is what generated popularity for fondue parties in the sixties and seventies.

Traditional fondue is comprised of Gruyere and/ or Emmenthaler cheese and wine. These ingredients are melted in a communal pot. Cherry brandy is added to the melted fusion, which becomes the delectable dipping pool for pieces of stale bread.

So how did we go from cheese to chocolate? Allegedly in the 1950's Konrad Egli created chocolate fondue while he was Chef at New York's Chalet Suisse Restaurant (no longer in business).

A very dear friend of mine gifted me with a chocolate fondue set and Toblerone chocolate bars, one Christmas, along with this recipe for chocolate fondue or as I like to call a pool of chocolate:
 
 
                 

Break the Toblerone chocolate into separate triangular pieces. Combine Toblerone, cream, and brandy in a saucepan or chocolate fondue pot. Stir over low heat until the chocolate is melted and smooth. Serve fondue in a chafing dish or fondue pot over a low heat.

I like to cut Angel food cake or ladyfingers, in chunks and serve either alone or with a combination of : cherries (pitted), orange sections, apple slices, sliced or whole strawberries, sliced banana chunks.

Other fun and tatsy dippables for your chocolate pool:


• Peaches
• Pineapple
• Mango
• Cherries
• Pound cake
• Cheesecake
• Merigue kisses

Let your imagination guide you! When was the last time you hosted a Fondue Party (chocolate or cheese)?


 

images: google search

Hot Cocoa or Hot Chocolate – Chocolate Thursdays

Chocolate , just hearing the word alone evokes images of luscious taste sensations comparable to no other sweet confection. Since the first cacao bean was cultivated around 250 AD chocolate’s smooth, velvety, creamy texture combined with its intense rich flavor has been seducing men and women for centuries. The Mayans, who established the first known cacao plantations and developed the first recipe for hot chocolate, and the Aztecs, who flavored their chocolate with chili peppers, would be in awe of how far chocolate has evolved to be enjoyed not only by the elite, but all around the world.

Chocolate grows on trees, appearing in its raw state as melon-like pods on the 40-60 foot tall trees known botanically as "Theobroma cacao," which means "food of the Gods." This tropical tree has grown wild in Central America since prehistoric times. It also grows in South America, Africa, and part of Indonesia.

Like “High Tea” and “Afternoon Tea”; the terms Hot Cocao and Hot Chocolate are often used incorrectly. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink – often referred to as “drinking” chocolate.

During my recent visit to Paris I had the pleasure of experiencing Angelina, a Salon de Thé, on 226 Rue de Rivoli. The hot chocolate is far from ordinary – the taste is almost beyond words; warm like the sweet nectar from a heavenly chocolate truffle. While there I discovered it open in 1903 under the name Rumpelmeyer and was often frequented by the likes of Marcel Proust and Coco Chanel.

Are you a Hot Cocao or a Hot Chocolate Connoisseur?

See you next Thursday for more Chocolate delights...

images: google search

Chocolate - Need I Say More

Thanks to my new friend at The Life of a Suburban Princess, who selflessly shared that The Chocolate Ball Gala was taking place in Vaughan, Mr. G and I were in chocolate heaven for a couple of hours. Thus  I dedicate this post to Suburban Princess, and wish that next year she too will be able to indulge in all the chocolate delights!

The Chocolate Ball in Vaughan was in support of Vaughan in Motion to Cure Cancer. It was an amazing evening of Chocolate, Silent Auction and Entertainment!

There were so many great Chocolate Sponsors - that I have to admit I was a little too busy indulging to take pictures. But, here are a few pics I'm sure you'll salivate over  enjoy! :)

I couldn't resist taking a picture of the goodies offered up by Chocolate Concepts, the chocolate cake creations can be filled like a Piñata - and its contents revealed when you cut into the cake. I especially fell head over heels for the 2 tier cake with the shoe on top (its all edible!!!), imagine a SATC after-party, for the upcoming movie, with your closest friends. It was a real pleasure to meet Liliana the Chef of these delicious creations, and who encouraged me to sample and sample and sample until the right size was found (I'm still sampling). Contact Liliana for more information, these delights are sure to keep everyone talking about your next function for a long time afterwards.

Everything from - roasted beef tenderlion with rosemary, chocolate and cranberry sauce, to braised beef ribs with a BBQ Lindt chocolate sauce over green apple potato pancake accompanied by chocolate cavier, to nutty chocolate salmon kept our taste buds waiting for the next explosion of chocolate creation.

I had the pleasure of speaking with the very passionate Chef for Life Is An Event, she was serving up Grand Marnier soaked strawberries, dipped in chocolate ... can you say YUMMY! and the best was the hand rolled truffles ... no machine can compare to the passion and love put in these delights - by a human hand rolling them. Sorry to busy sampling and chatting to take pictures. But just picture the juiciest, freshest strawberries covered in chocolate and the most delectable, smooth morsels of chocolate balls.

Desserts of Distinction (dolcini) was truly the highlight of my evening, the chef started out the evening with small pieces of white chocolate, which evolved into flowers and by the end of the evening this was the final creation. What a great centre piece for a dessert table at a shower, wedding or just because you deserve it!

Check out the website or contact  this creative artist via email.

I would also like to extend a Thank You - to Alfa Capuccino Imports/ Espresso.com , who graciously allowed people the use of chairs at their Reserved table, to rest. I know for me it was the difference between leaving the event early and getting to stay to enjoy the entertainment.

The Chocolate Ball Gala offers 2 additional events in the GTA - check it out here, so hopefully one is close to you. It is a must attend for any Chocolate Aficionado or beginner.

Paris - Day 2

Our second day in Paris was dedicated to Mr. G. First stop on the list was Photographer’s Walking Tour of Paris – The Latin Quarter. We were greeted by our host Mr. Kevin Hayden – a professional photographer for more than 30 years. Usually the tour has about 8 people – but again the universe had other plans for us – and Mr. G and I were fortunate to have Kevin all to ourselves.


As we walked along I was captivated by Kevin’s knowledge of the city and his intuitive nature. He explained photographic techniques in terms which I was even able to understand and he also provided great insider tips to getting that perfect shot. Kevin’s enthusiasm and direction was so inspiring - I had to keep reminding myself that this was for Mr. G. and I was just tagging along.

In the heart of Paris on the Left Bank across from Notre Dame, we stumbled (more accurately – Kevin directed us in its direction) across Shakespeare and Company. For centuries the Latin Quarter has been the centre of Parisian creativity and intelligentsia, so it is only fitting that one of the oldest book stores is located here.

Like I mentioned, Kevin was very intuitive and listened carefully when we spoke about interests. As we walked through the doorway – the air was filled with history, excitement, and shelves upon shelves of old books – really old books! What a privilege, as an aspiring writer, to explore.

As Kevin and Mr. G. discussed taking shots from the upstairs windows in the shop and other photography related topics, I took the time to check out the books downstairs. The books upstairs are not for sale. By the time the photographers were ready to move to the next photogenic place I had managed to find 3 books of interest; The New Royal Readers, (Adapted to the latest requirements of the education department NO. 11) printed in 1891; The Vicar of Wakefield (Oliver Goldsmith), printed 1901; The Rights of Woman (Mary Wollstonecraft) – The Subjection of Women (John Stuart Mill), printed 1929. Be sure to ask the shop clerk to stamp the inside of your book with the store’s coveted logo stamp.

Some other pictures I captured, while following Kevin and Mr. G.

Whether you live in Paris or are on vacation a tour with Kevin is something that should make your must do list. Take a visit to Kevin’s website to learn about his photography work or to schedule your own private walking tour – with the added benefit of being with someone who is knowledgeable on the history of Paris and is also able to take you to some of the best spots for capturing that perfect shot.

Next on the list walking tour of Paris's 3 best food groups - pasteries, chocolates & bread

 Jennifer, our tour guide, greeted us at La Maison du Chocolate, 19 rue de Sevres - from that point it was a whirlwind of mouth watering delights! Among some of the places Jennifer introduced us to were: Jean-Charles Rochox Chocolatier; Cacao et Chocolate;Pierre Herme; Maison-Kayser and Marcolini.

Our group consisted of Mr. G. and myself along with two wonderful women from Spicer, MN United States. One of whom is also a Professional Photographer (Carlson Studio Inc.) - for our Blogger Friends in Spicer, MN you may want to check their Carlson Studio Blog to see the amazing pet portraits they have done. It was truly a pleasure to have the company of these two lovely ladies - not to mention that they are chocoholics too!

Along the way Jennifer's knowledge of Paris history kept us so entertained that the walk from one venue to the next seemed liked seconds. Perhaps the the quick passing of time may also have been a result of the sugar induced energy - did I mention that at each stop we were treated to 2  complimentary samples of the shops delights. Mr. G. became a fan of Ganache. Did you know that in Paris a baker must get permission from the city before he can close his Boulanger or vacation? Did you know that May 1st is a very important date and that people give each other Lilly of the Valley? (a chocolate version is pictured under the Macs in the above shot). These are the tid bits of knowledge you may not learn about if you just venture out in the unknown. For first time visitors to Paris or even for those who want to explore a different section of the city, having a knowledgeable local Parisian will let enlight you as well as possibly saving you some sole on your shoes.

You can email Jennifer to schedule a personal/group tour customized to your needs.

Below are some shots I took along our adventure, among them Jardin du Luxemburg - it was just as beautiful as my NYC living - Paris friend had promised it to be.

                         

I hope you are enjoying Paris!

I invite you along on our visit to the Louvre, Cruise the Seine , see Paris by night and enjoy dinner on the Champs-Élysées - on tomorrow's post.

images: Falling off a High Heeled Life