Guylian Belgian Chocolate Review and Giveaway

Before I do my review about this amazing tasting chocolate you need to know the story about how this became Guylian. 

The Guylian Story

Guy Foubert was a passionate Belgian Chocolatier making handmade chocolate truffles in Sint-Niklaas, Belgium. In 1958, Guy and Liliane joined their names, both in marriage and in their company name creating Chocolaterie Guylian; a small, artisanal chocolate maker. Today, Guylian crafts the finest authentic Belgian chocolate truffles, selling them to chocolate lovers in Belgium and in more than 100 countries across the world.

Guylian “ultra-indulgent” luxurious chocolate seashells are 100% pure, silky smooth, dark and white Belgian chocolate and are filled with our rich & creamy signature hazelnut filling.  The Guylian brand dates back to the late 1950’s when Guy Foubert, a passionate Belgian chocolataire married his love, Liliane, who then joined names creating Chocolaterie Guylian. Today, Guylian crafts the finest authentic Belgian Chocolate Truffles, utilizing the original handmade recipe of Guy and Liliane.  Our original signature truffle recipe is still made in small-batch copper kettles exclusively by Guylian’s Master Chocolatiers in Sint-Niklaas, Belgium.

Ok, so on with my review. I've had a great opportunity of receiving several boxes of these delicious chocolate. I can remember my very first Guylian. My mom bought it at this store that was closing and I was in love ever since. That was about 20 years ago. I've said this enough times. I am not a big fan of sweets, but this is something I would never say no to. I can honestly say that this is by far my favorite chocolate out there, and for me to say that, it must be good.

I wasn't going to share but, how could I possibly eat all these. So, I shared, lol. I gave some to my girlfriend, my mom and a box even went to the Philippines to my Grandma ( I sent her the fancy one with the bow for Christmas).

Someone asked me why this chocolate is different and why I love it so much. I just tell them because it's well made and it actually taste divine. The smell alone would make me want to lick the box. It does look too pretty to eat, but it still ends up in my mouth. The texture is rich and so creamy that it melts in your mouth like butter.

Here's the cool part. The President of Guylian Company, Mr. Cobb was nice enough to do a giveaway to one of the lucky readers / followers of my blog and receive a boxful of these delicious chocolates.

Here are the goodies that you will receive on this giveaway:

One winner (1) will receive the following products:

One – 22 piece box of Guylian Artisanal Belgian Original Chocolate Truffles

One – 22 piece box of Guylian Artisanal Belgian Extra Dark Chocolate Truffles  

Two - 6 piece Original Chocolate Truffle Box

Four - 2 piece Original Chocolate Truffle Box

No Sugar Added Chocolate Bars—Milk and Dark Chocolate (one bar of each)

One- 16 piece Vanilla Cream Truffles - Limited Edition

More cool fact about Guylian:

1. Did you know? Cocoa butter has a low melting point (just below body temperature), so the moment you first touch a Guylian Chocolate, you can feel it start to melt. As you place the Guylian chocolate in your mouth, it creates a luxuriously creamy texture that is meant to be slowly savoured.

2. Guylian has been the major sustaining sponsor of Project Seahorse since 1999 donating more than $1.5 million. Please visit their link HERE.

If you want to know more about Guylian, make sure you visit their SITE. 

Sign up for their Newsletter to see what they come up with next and to keep you up to date with their products.

Make sure you LIKE their Facebook page. 

Follow them on Twitter.

Want to buy some for yourself get them HERE.

OPEN TO U.S. ONLY

a Rafflecopter giveaway

Where did the Pigs in the mud go? Cake / Recipe

Here it is. I've seen the original photo (BELOW) on facebook and all over the web and I have no idea who the original maker is. Thank you to the original maker, who I couldn't find.

I did see the link from HERE. Although they shared the recipe for the cake and how to make it, I used my own recipe and chocolate buttercream frosting and the ganache.

Since the outside of the cake is a chocolate overload I made the cake vanilla. If you don't like to bake from scratch you can use any type of boxed cake as well and it goes the same as the frosting, use the store bought.

Here's the Magnolia Vanilla cake recipe:

• 1 1/4 cup all purpose flour
• 1 1/2 cup self rising flour
• 2 sticks (1 cup) butter, softened
• 2 cups sugar
• 4 large eggs (room temperature)
• 2 tsp. vanilla extract
• 1 1/2 cup milk

What to do:

1. Pre heat oven at 350F
2. Sift the flour together and stir.
3. Cream the butter on a stand up mixer until smooth, add sugar gradually until fluffy. 
4. Add eggs one at a time, beating well after each addition.
5. Alternate adding the flour mixture and milk until combined. Scrape the bowl so it's mixed in well.
6. Grease 2 - 9 inch round pan or 2 - 8 inch square pan and divide the batter into the 2 pans.
7. Bake for 30 - 35 minutes or until toothpick comes out clean. Let it cool and frost.

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Now for the chocolate buttercream:

• 1 stick softened butter
• 1/2 cup dutch coco powder
• 2 tsp. vanilla extract
• 3 cups powdered sugar
• heavy cream **

** I don't measure how much I put on my buttercream. I go by consistency. I do start out with 2 tbsp. and work my way up until desired consistency is reached.

What to do:

1. Place the butter in a standing mixer and cream.
2. Add the coco powder and mix well.
3. Add the vanilla extract and mix.
4. Add the powdered sugar and mix. Start adding the heavy cream and keep mixing until your desired consistency is reached.  Keep mixing until smooth (on low / medium speed).

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For the ganache:

• 8 oz. Baker's square (semi -sweet) chocolate
• 1 cup heavy whipping cream
• 2 tsp. butter (optional for shine)

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1. Chop chocolate squares.
2. Heat the whipping cream in a pan until warm.
3. Place chopped chocolate in a medium size bowl slowly pour the warm whipping cream while stirring.
4. Stir until melted and starting to look glossy.
5. Add the butter if you want it to look more glossy.
6. Let it sit for an hour or 2 (DO NOT place on the fridge)
7. When the consistency is a little bit harder than pudding then it's all ready to place on top of the cake.

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Sorry, I swear this cake doesn't take that long to make. The ingredients and how to's are making it long. 

So the good part. This is where you will be putting the cake together. I apologize for not taking photos. I didn't have any time since I was super tired and sleepy.

Frost like you would a regular cake. Place some frosting in the middle and top and then do the sides at the end.  For this cake I used Kit Kat bars, I believe I used 6 or 7 kit kat bars (the regular one, NOT the snack size). I'm pretty sure you can use whatever you want. I've seen chocolate covered pretzels, pretzel sticks, lady fingers, etc....

When all the kit kat bars are in place, you can take a pretty little ribbon or big ribbon and tie around the cake to hold the candy bars. When everything is in place, that's when you add the ganache on top and then place your piggies or any farm animal that would make the cake prettier.

Enjoy!!!

Chocolate Coffee Cookies - RECIPE

 

Chocolate, chocolate, chocolate..... I can eat chocolate whenever, wherever and forever. Milk chocolate, Dark chocolate, semi sweet chocolate, white chocolate? Which on do you like? Do you have a favorite?

This cookie is yummy and it has a perfect flavor of coffee. Not too strong, just right.

Here's what you need:

• 1/2 cup flour
• 1/2 cup coco powder
• 2 tbsp. instant coffee
• 1 tsp. baking powder
• 1/8 tsp. salt

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• 4 tbsp. butter
• 2/3 cup powdered sugar
• 1 large egg

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• 4 oz. Baker's chocolate square (dark, semi sweet or milk chocolate) melted / cooled
• 1 tbsp. milk

What to do:

1. Sift dry ingredients.
2. Beat wet ingredients well.
3. Add milk and dry ingredients and mix well with spatula.
4. Place in saran wrap (45 minutes in the freezer) At this point I flatten it into the saran wrap to make it 1 inch thick so it's easier for me to cut later.
5. Take out of the freezer and cut them into 1 inch square and roll into a ball. Roll into the confectioner sugar.
6. Place in parchment lined cookie tray and bake on 350F for 11-13 minutes and cool for 2 minutes before transferring to cooling rack.

Thanks for visiting!!! Hope you have a Happy valentines Day!

Gluten Free Chocolate Truffle Tarts with Raspberry RECIPE

Every time my BFF comes to visit, we sometimes always ends up making something with chocolate. Last time she was here, which was only a few weeks ago we made THIS. Then a couple weeks later she calls and says she was coming over again and that she wants chocolate. I mean come on, who can resist chocolate right? I googled and searched online for something good that I haven't tried yet, and if you know me I'm not big on sweets. So when I saw the recipe for the truffle tart with raspberry, I knew I had to make it. I called her and told on her to stop at the store and grab the raspberry, only to find out that the store ran out. So, we opted for strawberry, which wasn't bad, but the raspberry would have definitely made the taste different and better.


I know you can't wait to make one too, so here it is.


Here's what you need:


     * 1 1/2 cups fine chocolate wafer crumbs (I used Simplebites)

•      * 6 tablespoons melted butter
•      * 1 recipe Dark Chocolate Truffles (RECIPE FOLLOWS)
•      * Fresh raspberry and extra for topping (In my case I used strawberry)

Directions:

1. Place chocolate wafers into a food processor and mix until finely crumb.  Transfer into a bowl and add the butter and mix well. 

2. Spoon 2 tbsp. of crumbs to the cupcake liner and press. I used the bottom of the shot glass to press the crumbs.

3. Place raspberry in the center of each cupcake liner and take your truffles that was in the ziploc bag and snip the side corner and fill the cupcake liner with the truffle mixture up to the top and smooth the top. Refrigerate until set. 

Simplebites Extreme Chocolate Mini Cookies (All natural, wheat free, gluten free)


Chopped up dark chocolate for the truffle. (Recipe for the truffle is below) 

Dark Chocolate Truffles:

• 1 cup heavy cream
• 12 ounces good quality bittersweet chocolate, chopped ( I used baker's Bittersweet)
• 1 teaspoon pure vanilla extract

Chopped up bittersweet chocolate

Hot heavy cream added to the chocolate

Waiting for the truffles to cool down and whipped

How to make the truffles:

1. In a saucepan, bring the cream just to a simmer over low heat (don't over heat). 

2. Pour the cream over the chocolate in a big enough bowl and stir to melt the chocolate. 

3. Add the vanilla and stir until smooth. 

4. Set aside to cool for 30 minutes at room temperature. 

5. Beat the chocolate at medium speed with a hand mixer until it gets thick and light colored. 

6. Transfer into a big ziplock bag.

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Pudding Pops and beyond - Recipe

I first saw this post in Pinterest. This is one of the few that I have actually tried and tested right away. I've made it twice already in 1 week. Between the hubby, the kids and friends with their kids who stops by. I had to share it. It's just that good.

The first time the kids and I made it, more like the kids offered and went on to whatever they were doing and me slaving in the kitchen. Seriously though, it's super easy you don't need your little helpers, who mysteriously appear and offer their helping hand when you're all done and the spoon and beater blades need licking.

Anywhoooo!

You will need 3 ingredients + the cups and popsicle sticks
* 1 small package of Jell-O pudding (I used chocolate)
* 1 1/2 cold milk
* 2 cups cool whip

** The 2nd time we've made this (sorry I didn't get pics) we've added crushed oreos and mini marshmallows in the mix. Next time we're trying different kind of pudding. Little man said the green kind (he meant pistachio).

* 3 oz. dixie paper cups
* popsicle sticks (I used plastic spoons, you will know why down below. It's under one of the photos)

* Mix milk and pudding in a large bowl. Whisk until thick.

* Add cool whip and mix well.

* All ready to be eaten scooped into the cups and freeze.

* Scoop into the paper cups all the way to the top and insert the stick or plastic spoon. So why plastic spoon you ask? Well, I have a thing with wooden items. I'm paranoid that my kids or anyone would get a sliver on their tongue or fingers using the popsicle stick. Is that bad?  Just thinking about it gives me the  heebie-jeebies. LOL! Laugh all you want when you're eating one with a wooden stick and get a sliver, we'll  see who's laughing then?

All ready for freezing.

I also cut up some aluminum foil to cover the top so it won't get freezer burn on top. Not that this will be sitting in the freezer that long.

Couple of hours later and it's ready to eat. Yum Yum Yummmmm!!!

Sorry I can't help myself. I had to take a bite.

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Double Trouble Choco Bundt Cake with Choco drizzle Recipe

I've made this recipe a few times already and now it's time to share. This moist and light bundt cake is perfect for any occasion. The coffee in the batter makes the chocolate flavor intensify and combined with the sweetness.

Here's what you need:

• 2 ounces bittersweet chocolate, chopped ( I used Baker's chocolate)
• 3/4 cup canola oil
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon baking soda
• 3/4 teaspoon salt
• 1 cup strong-brewed coffee
• 1 cup buttermilk

Ganache:

• 3 ounces bittersweet chocolate, chopped ( I used Baker's chocolate )
• 1/3 cup heavy cream
• 1/2 tablespoon corn syrup
• 1/2 tablespoon unsalted butter
• Chopped up bittersweet chocolate (Optional, to sprinkle on top)

 Let's bake:

    1.    Preheat the oven to 350°. Spray a 12-cup bundt pan with Baker's Joy or your own creation of cake release. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into your mixing bowl (I used my Kitchen Aid mixing bowl) and let cool slightly. Mix in the oil and sugar and beat until smooth, then add in the egg.
    2.    In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; beat until smooth. Add the remaining dry ingredients, coffee and buttermilk and beat until smooth.
    3.    Pour the batter into the prepared bundt pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
    4.    Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
    5.    In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
    6.    Pour or drizzle the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

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