Sea Salted Caramels on Sale!

Salt? On chocolate?! An entirely new taste sensation! Wrapped around chewy, buttery caramel, DCD milk and dark chocolate are accented with six different exotic sea salts complete with a key to each piece and the country/region of origin.  Taste how each subtly enhances all the flavors. One bite and you’ll believe.
(24 Pieces, beautifully boxed)

24 Sea Salted Caramels

• Just 40 calories per piece
• We use 6 unique seas salts from around the world – there’s a travel destination in every bite:
  • Fleur De Sel from France
  • Bolivian Rose Salt
  • Murray River Pink Salt from Australia
  • Cyprus Flake Salt
  • Sel Gris from France
  • Himalayan Pink Salt
    
• Product comes in a gift-able box with grosgrain ribbon

Local Sarasota orders online:

The “happiness business” how many people can say that is their job? Chocolatiers with Dove Chocolate Discoveries™ get to put smiles on people’s faces and in their tummies.  When folks learn that my job is chocolate, the usual response is a smile and REALLY?  Yes, really.

We maybe a young company yet we are backed by a century of the Mars family quality and reputation.

Check out the video below.  Smiling and drooling are encouraged!

With the new Fall/Holiday catalog now available, you will be seeing more new and creative recipes using some old favs combined with our new product.  This month to showcase our Dark and White Chocolate Toasting Cups, Chef Mark created a Mixed Berry Soup. Perfect for summer entertaining!

I am calling it A Berry, Berry Good Soup.

Berry, Berry Good

Petite Toasting Cups
with Mixed Berry Soup

Yield: 2 boxes DCD Toasting Cups
Ingredients:
½ cup cranberry cocktail
¼ cup yogurt (any kind)
1 packet DCD Frosty White Chocolate Smoothie Mix
1 cup frozen or fresh mixed berries, thawed
(strawberries, blueberries, raspberries)
1 tablespoon DCD Raspberry Dessert Sauce, prepared
2 boxes DCD Toasting Cups
Optional Ingredients:
1 bar DCD Chef Series Dark or White Chocolate, shaved
Directions:
1. In a blender, combine cranberry cocktail, yogurt,
Smoothie Mix, berries, and Raspberry Sauce.
2. Blend on high speed for 60 seconds, until liquefied and
smooth.
3. Divide evenly among Toasting Cups. Garnish with
shaved chocolate, if desired.

It is HOT in sunny Sarasota – no big surprise since it IS August.  After a temporary brain cramp while trying to figure out HOW to get the A/C through one more summer AND maintain a cool house, the only sensible solution was move the scheduled DCD Chocolate Making class to the end of September.  The nay-sayers and boo birds already tweeted in with that time of year being the heart of hurricane season.  Perhaps. (YOU thought that Florida didn’t have four seasons!)   We could wait until after November 1st and then Halloween is gone and so is the opportunity for some really cute candy ghosts.

In the meantime, check out the short video to see what we will cover.  There will be three units going for dark, milk and white chocolates.  Bring an apron as we will get messy!

Dove Chocolate Discoveries™ Sue Samiljan Leads Chief

Going to say hey to Sue, Angilee, Liz, Elizabeth and ??? at the second (?)Dove Chocolate Discoveries™ National Conference in Philadelphia PA leaving BEFORE the crack of dawn from Tampa tomorrow.

I AM SO EXCITED! I finally get to meet my manager, Liz Kowalski and the head of Dove Chocolate Discoveries™, Betty Palm, Chef Mark plus all of the super folks at Field Services, Opps EVERYONE.

Will be in touch sporadically since I am NOT bringing my laptop. iPod will be with me and if my thumbs give out, maybe not at all. Gotta go charge my camera batteries!