Gourmet Living: Balsamic Vinegar of Modena Review #IGPInitialPromo #GourmetLivingBalsamic

DSC_0340

Some things are beautiful and I always admire a gorgeous looking bottle. Presentation matters and especially when purchasing a product that retails higher than it’s counterparts but that is if you look at vinegar as plainly an acid, disregarding origin, grape used in production, to aging. This can get blurred and sometimes on purpose by the manufacture. We all want what we pay for and that is something I was critical of when I had the opportunity to review Gourmet Living’s Balsamic Vinegar of Modena. I love Balsamic and use it almost on a daily basis in it’s “raw form” or to enhance the taste of sauces to meats. Nothing tastes like it and it may look like wine but a good tasting Balsamic will make you forget about wine all together.

When I received the parcel from Gourmet Living, the box was beautiful with gold colored foil highlights and it almost felt like suede when touched. I open it and I see a beautiful red wax seal on top, and the bottle is as noteworthy as the rest. Every detail has been thought of but in the end I seek what is inside the bottle. Does the vinegar have a pleasant taste and will it play well with the others, meaning I don’t want an acidic pungent base that overpowers all the other flavor notes and even the smallest drop makes me just taste vinegar.

I figured the best test was trying it as-is and making a simple at home Vinaigrette. I never buy dressings and just make my own because as much as I want the dressing in the bottle to last, everything a manufacture adds to make it long living also makes it poor tasting. I save money and fridge space, plus I can adjust my dressings by the meals I am serving that day. A Vinaigrette made at home will always be friendly to a waist-line too.

DSC_0341

Retail Price Point: $36.95 for a 8.5 fluid ounce bottle via Amazon

You will look and notice years and size of bottles fluctuate drastically when it comes to Balsamic. I thought the more the ounces combined with greater years, makes the price tag higher, but that did not remain factual. Some expensive brands had poor ratings along with the low quantity of ounces they gave. I get it that aging takes storing, time and care. This is not even what it takes to make the initial fluid in the first place. Boiling a product down reduces the quantity and intensifies the flavor but it depends on the cook and the “starter product”, if even the final product will be worthy. Balsamic may look thick and smell sometimes strong but it delivers sweet notes when done well. As it ages the flavor matures and the wood that is used for storage will also affect the vinegar. The Balsamic from Gourmet Living also has an IGP certification that has certain criteria that must be met for a bottle to pass and reach the seal. Think of it like a diamond and how certain outside agencies will only certify if certain standards are met, down to origin of the stone. The vinegar from Gourmet Living is from Modena and had the proper labeling I have seen with products of this kind, so they passed the visual test and now to how it tastes.

DSC_0342

Taste Test:
I made my dressing and I always taste before adding salt. The Balsamic had a pleasant sweet taste without bitter after notes. You could pick up what the wood had added a distinct flavor to the vinegar, and it just intensifies that aroma you get when using the product and tasting it. I actually found this vinegar very pleasant and for the price, it was a fair price point. I have only been able to get a better price point at Whole Foods on 2 bottles that were being cleared out and that was a once in a lifetime opportunity. A bottle of Balsamic lasts because you use a small amount. Think of when you use demi glace and how a little goes a long way. The same applies here and that makes it a worthy purchase in my book!

Connect with Gourmet Living at:

 

I received the above product(s) free of charge from Gourmet Living.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

HouseParty: Lavazza Taste the Passion House Party #LavAzza #Review

IMAG1874-1

Lavazza has been a household name and favorite for over 100 years in Italy! That is a lot of roasted coffee beans! Once I tasted this coffee, it has been my go-to for drinking and a must for baking. Nothing intensifies chocolate notes like coffee, so like wine, you want to use the very best and Lavazza is just that.

Now, that I can find the coffee here, I have noticed new items and selections available. I was so fortunate in being able to host another party and decided with the colder days ahead, baking a Coffee Chocolate Chip cookie, which went perfectly with the coffees. Simple, quick and the bittersweet chips mixed with the semisweet ones, makes this an irresistible cookie!

First Let’s start with what LavAzza’s Taste the Passion House Party included:

  • 1 Barista apron with the Lavazza logo for host
  • 4 bags of Lavazza Coffee in different varieties
  • Coffee Mug for host with the Lavazza Logo
  • Generous Coupons for guests to save on Lavazza coffees
  • Magnets shaped like a coffee mug for guests
  • Coffee Cups that were just like you get from your local Coffee Shop, with even the little sleeves to go over the cups
  • Fun cards and games to entertain guests, including the “Italian hand gestures” game, which we all tend to “speak”.

The LavAzza Selections:

IMAG1878

  • Gran Aroma- Medium roast, smooth & aromatic, with citrusy notes.  This is the coffee that appealed to everyone and a perfect “everyday and at any season” cup you can enjoy.

IMAG1875

  • Classico- Medium roast, rich & full-bodied, with hints of dried fruit.  This was my second favorite and most guests really enjoyed this variety.  For some the roast was a little stronger than expected but welcoming.

IMAG1876

  • Gran Selezione- Dark roast, intense and chocolaty. 100% sustainably grown coffee that comes exclusively from Rainforest Alliance™ certified farms.  My favorite and every dark roast lovers favorite! This one is just delicious and strong, but without the bitter notes.  The aftertaste is nice and just makes you crave another cup of coffee!

IMAG1877

  • Perfetto- Espresso roast, dark and velvety with a lingering caramel finish.  I’m an espresso girl and this is it without the work.  You get the strength that wakes you up and also everything you love about coffee in one cup, but just in a non-espresso size!

IMAG1901

LavAzza Coffee Chocolate Chip Cookies

  • 2/3 cup of All Vegetable Shortening
  • 3 Tablespoons of Unsalted Butter (softened)
  • 3 Tablespoons of any LavAzza Coffee (I brew a strong cup so I can get that intense coffee flavor. I used the Gran Selezione in this batch)
  • 1 1/4 cups of Dark Brown Sugar
  • 1 Tablespoon of Whole Milk
  • 1 Teaspoon of Vanilla Extract
  • 1 Large Egg at room temperature
  • 2 cups of All Purpose Flour
  • 3/4 Teaspoon of Kosher Salt
  • 1 Teaspoon of Baking Soda
  • 1 cup of mixed Chocolate Chips (I use Bittersweet & Semi-Sweet)
  • Optional- you can add 1/2 cup of toasted pecans or walnuts if you desire. You can get adventurous and even add dried fruits and the Lavazza Classico variety is perfect for that combination with it’s fruity notes.

Set your oven to 375 degrees (I use convection)

Using your mixer with the beater attachment, just combine the shortening, butter, coffee and brown sugar. Beat until you have a nice creamy and fluffy consistency. Then add the milk, extract, and egg and blend well. Remember to scrape down to make sure you get a smooth batter. In a bowl combine the dry ingredients, the flour, salt and baking soda. Add the dry ingredients to your mix and blend until combined. Make sure to not over beat. Then add the chocolate chips and combine (fold) with a spatula, so the chips do not get destroyed by the beater.

To make the cookies, I like to use a large ice scream scoop and just scoop (leave in ball form) about six scoops (cookies) on a silpat or parchment lined cookie sheet. Bake for 14 minutes and allow the cookies to rest for about 5 minutes before moving them onto a cookie rack to cool.

IMAG1900

The cookies will be nice and soft, plus gooey when split open to eat. Really delicious and they hold well in a covered plastic container (room at temperature) for about 3 to 4 days. You will get about 12 cookies that are medium/large in size out of this recipe.

IMAG1902

Don’t be sad if you a one cup machine!  Fate would have it that LavAzza sent me this postcard via mail, so their great coffees come in K-cups too.

IMAG1879

Connect with LavAzza and find your favorite cup of coffee at:

I received the above product(s) free of charge from HouseParty and Lavazza.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

IMAG0599-1-1

Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

  1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
  2. And also here on Facebookhttps://www.facebook.com/NocciolataUSA
  3. Then on  Twitter– https://twitter.com/NocciolataUSA
  4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

IMAG1011

4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

IMAG0598-1-1

Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

IMAG0938

Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

IMAG1007

I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Optional- Raw Hazelnuts
  • Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

IMAG0931

Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

Then brush with egg wash

IMAG0965

 

Begin to roll dough over from each edge, towards the inside like this-

IMAG0967

 

Again, more egg wash and fold again and again…..you will be creating a heart ❤

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

IMAG0993

Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Dust with Powder Sugar.

IMAG1002

Then you can eat them semi-warm or completely cooled.  Enjoy!

IMAG1003

Get your Nocciolate fix at:

IMAG1004

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

IMAG0938

Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

IMAG0998

I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Fork or you can crimp dough by hand
  • Powder Sugar for dusting

 

IMAG0931

Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Using a small spatula or spoon, just mix.

IMAG0939

 

Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

IMAG0945

 

 

Then take egg wash and brush all sides lightly

IMAG0953

 

Fold dough, as to create a smaller triangle

IMAG0954

Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

IMAG0956

Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

IMAG0983

 

Get your Nocciolate fix at:

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Fior di Frutta by Rigoni di Asiago: Apricot Fruit Spread with Honey Goat Cheese Rustic Bread #Recipe

 

IMAG1011

I don’t usually start blogging about a sample sized item I receive but the people at Rigoni di Asiago were kind enough to not only send me bottles of their delicious Nocciolata spread, an apron and the cutest shopping bag that folds into a hazelnut, but among the goodies were these samples of their fruit spreads. After being so joyous about finding my Hazelnut & Cocoa spread, a few days later I opened one of the two flavors they sent. I got a few Apricot ones and one Blueberry, so I went to open the one I had most of. The spread packet states their spreads are sweetened with just apple juice. I taste it and it’s like someone just plucked an apricot in it’s prime, smashed it a little and there you go. I would think someone giving me smashed fruit would make me unhappy but not this kind. I enjoyed it so much that I had to bake with it. I had just come from the store with fresh goat cheeses (sale got me!) and the honey version just started speaking to me, so here goes a recipe because I was so impressed with the Fior di Frutta sample in Apricot!

IMAG1014

Let’s Begin…..

  • Take 5 1/2 ounces of the “Almost Whole Wheat Rustic Bread” (Recipe here- http://wp.me/p2B5Rd-Sr)
  • 2 Tablespoons of the Fior di Frutta fruit spread in Apricot
  • 1/2 an ounce of Honey Goat Cheese (fresh and soft kind) and I went by weight, not volume.
  • Warm water mixed with Extra Virgin Olive Oil for brushing

Make the dough as instructed and when completed, take the dough and spread it out flat so it can be filled.

Then spread the Apricot Fruit Spread

Crumble the fresh Honey Goat Cheese

Roll and tuck the ends

Let rest for 20 minutes

While resting, put a dish with water in the oven and turn it on to 450 degrees. I baked mine with the convection going. I also use a glass pie dish because I am starting the oven with the water already in, versus using the pouring when hot method.

IMAG0621

 

Mix warm water with a touch of Extra Virgin Olive Oil and brush loaf. I got creative and did a hash design when it came to slashing the dough. I figure try something different. I just cut an angle one-way and then the other to create a “diamond” like pattern.

Bake for 15 to 20 minutes, or until done in a 450 degree oven.

IMAG0651

Allow bread to cool before slicing, since losing cheese is no fun. I had mine about 8 hours later and this goes great with a fruit and cheese tray, with wine, with a salad or just as is. Enjoy!

IMAG0655

 

Some wonderful facts about the Apricot Fruit Spread:

IMAG1013

 

Get your Fruit Spread!  The Fior di Frutta line has one or like for me, I like them all:

  • On-line– http://rigonidiasiago-usa.com/our-products/fiordifrutta/organic-fruit-spread-apricot/
  • Facebook- https://www.facebook.com/RigonidiAsiagoUSA
  • Twitter– https://twitter.com/NocciolataUSA
  • Pinterest– http://www.pinterest.com/nocciolata/
  • Instagram– http://instagram.com/nocciolatausa
  • Also available for sale on Amazon

IMAG0654

 

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

IMAG1015

Told you the bag was super adorable!

Rigoni di Asiago: Nocciolata Organic Hazelnut Spread with Cocoa and Milk #Review

IMAG0598-1-1

As a child, I was a huge fan of a hazelnut and chocolate spread, which I was introduced to before I even tasted peanut butter. It was not until my later years in grade school that I actually had my first peanut butter sandwich, however I always preferred the hazelnut and cocoa spread. Years passed and I went and purchased the same but now popular brand to find it was not like I recalled. I actually thought it was a poor batch and on my next outing, I again purchase the same brand to find that the now plastic jar is not all that had unfortunately changed. It was overly sugary, so much I could barely stand eating it alone with just bread and much less combining it with anything else. The cocoa was more compared to chocolate syrup in flavor but the watery kind and hazelnut……what hazelnut? They said every jar had over 50 some so hazelnuts but they must be using the most mild tasting nuts or miscounted! I was heartbroken and literally went years without having any hazelnut and cocoa spread. Then things changed!

IMAG0938

In comes Rigoni de Asiago with their glass jar and simple ingredients. They even have an adorable squirrel on top and are Organic. You have premium ingredients like:

  • Cane Sugar
  • Hazelnut Paste
  • Sunflower Oil
  • Skim Milk Powder
  • Cocoa Powder
  • Cocoa Butter
  • Sunflower Lecithin
  • and a touch of Vanilla extract
  • That’s all that is in this jar!

Could it taste like I once recalled because at this point I was thinking I was imaging things! I get a beautiful parcel and let’s say the bottle alone with label is gorgeous. I love stuff that looks like this, you know those jars that are packed with care. This jar invokes that but I care more about what is inside. I open and smell and sugar is not the first thing I detect. I smell a delicious chocolate but that distinct nutty scent from a hazelnut is present……like the real stuff because no fake extract ever comes close to a true taste of a hazelnut. Sniff test- Passed

IMAG1010

Taste Test:
I admit it, I just get a spreader and dip in. I see no oils on top or odd separation, just a smooth and the spread swirls like a good buttercream frosting does when you go to spread it. Light in texture and folds over just like it should because it has not been stiffened with too much sugar….perfectly whipped. I taste and it just floods my mind with memories! It was like I remembered and I may even say better. I was so happy and quickly grabbed a slice of bread and munched! It was the kind of munching that makes you glad no one was home to witness it. I then put the jar away because it’s like a hole could occur at any moment and I a) don’t want to run out and b) I got to pretend I have some control. I had a week where I was making every excuse I could to dip into my Rigoni di Asiago Nocciolate jar but because a little goes a long way, I realized I can enjoy it. I eat about 1/2 a teaspoon at a time so I have convinced myself I am not addicted.

Rigoni di Asiago carries a vast array of spreadable goodies that I can’t wait to try them all. Seriously, look at the list of the products they produce and they make it all from honey to fruit spreads. I was sent samples of some of their fruit spreads and will be posting a recipe soon. I do not usually use a sample size to create anything with but when I tasted the more fruit than sugar spreads they make…..I just was hit to create.

Create with and/or just eat and enjoy one of Rigoni di Asiago’s products and you have to check them out at:

It get’s better…….I have a giveaway soon, so after I post my recipes, stay tuned because the Rigoni di Asiago Squirrel is a critter with gifts and wants to reward one of my readers with a gift box just like the one I received! You will love it!!

IMAG0599-1-1

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

Hagensborg Chocolates: Wild Boar Bars

DSCN2240

Who doesn’t love chocolate? Who doesn’t love exotic chocolates? Hagensborg Chocolates is based in Vancouver Canada and makes chocolates using European techniques. They have a cute little theme and story in their biography, which introduces you to “Snuffly” the pig, frogs that are princes, fairy godmothers and even a castle. There is even a piggy family with names! I personally like Rose because she has wings. Very whimsical and gives their products that little touch of love. Their products are accessible from the United Kingdom, United States, Japan, to Canada.

I had tried two of their truffle pigs and loved them! They were milk chocolate, which is not my first choice in the chocolate world but after having them, I was craving more so I knew I had discovered a good thing.

My parcel arrived with their newest creation, the Wild Boar bars. Like their other wonderful creations, the Wild Boars have a story. They travel the world and catch ingredients from each content and incorporate it into their magical bars. The boxes alone are eye-catching and once you open the box, you see little “chomp” bites along the bar made by these continental boars (this time, I couldn’t blame Hubby). No detail is not missed by Hagensborg Chocolates from the molds they used to make these bars, to the ingredients added. My parcel included two “passports”, Italy and Indonesia. So let’s begin…..

DSCN2241

Italy- Made from the milk chocolate family and described to include truffle salted almonds which are toasted. The almonds are sprinkled with olive oil, Ritrovo (rare black truffle) truffle and salt. The bar contains 85% organic ingredients and also 39% Cocoa.

DSCN2278

The taste test: After getting over how cute the bar is and reading all the information on the box, it is almost like a mini travel brochure so I appreciated the escape. Every ingredient is of the finest quality and they even list origins for each, like the almonds being from California. I find that when I break off a piece, it almost melts down when you bend it because the chocolate is so soft and velvety. I put a piece in my mouth and allow it to melt. The texture is smooth and even though salt is listed in the flavor ingredients, you get zero granules from it. No crystallization, just a perfect creamy creation! I love the flavor of the chocolate alone as I agree with their statements, it is of fine quality. I eat many “fleur de sel” products, so I am familiar with how they are paired with caramels to different degrees of Cocoa. I did find my first bite to be salty if you allow it to melt and dissolve in your mouth, but not so salty that I did not bite again. My second bite I chewed and it was a perfect balance of flavors. The almonds are not whole, so every bite allows you to get enjoy a small chunk. You do pick-up a slight earthy and grassy notes that may derive from the olive oil and truffle they added. I did not find the flavors overwhelming and they did compliment the bar well. I did enjoy the almonds but just wished I had a few more chunks with every bite.

DSCN2242

Indonesia- This is the one I was skeptical and unsure about and you will soon know why. You have 71% Cocoa in this bar, plus 85% Organic ingredients. This Boar bar is described as rich dark chocolate with cashews, spiced with garlic, chilies and lime. The cashews originate from Indonesia and the seasonings added are in dried form. I have had “spiced” chocolates but never one with garlic added to it or even lime. I was super curious.

DSCN2279

The taste test: You uncover the bar and the minute you cut it, you perfume your surroundings with a delicious chocolate smell. Any apprehension I had about the flavors floated away that instant. When something gives off such a delicious aroma, it can’t be ignored! I take off a corner and this chocolate is harder in texture as it created a snapping noise, not like the milk chocolate boar bar. I put a piece in my mouth and allow it to melt and I love, love, love their dark chocolate. Great quality and texture. Perfect amount of acid you get from the Cocoa but no bitter or wax like texture you get from cheaper brands. I can easily state this in the top three of dark chocolate makers I prefer to have and enjoy! You get almost get a coffee deepness that comes through, somewhat like a perfect espresso. Once again, very smooth and velvet in texture. The cashews are chopped and knowing the nut is buttery in nature, it just compliments the dark chocolate flavors. I never knew cashews went so well with dark and I hope to see this combination in the future. This bar had a good balance of nut and chocolates, so I was happy. The chilies come through but do not rest on your tongue where you would be overwhelmed, the flavor rests towards the back of your throat and I liked how it did not interfere with my enjoyment. Just a touch of spice flavor but no serious heat that burns. The garlic does not come through like it would imagine on garlic bread. You get the garlic flavor and it’s not roasted, more of like when it’s raw (untouched). I did find certain bites left a bitter taste if they were heavier on the garlic. The chocolate is so delicious that I did not care. I just kept eating and had to stop myself.

I recommend Hagensborg Chocolates and I do not view them as a gimmicky company, but one that seriously knows how to create chocolate. If I had a store near by that carried their chocolates, I fear what would happen to my waist line. Many “Chocolatiers” do not have a passion into their art and just think of how they can stretch a cocoa bean to yield the maximum profit. Hagensborg has taken the route of “What is the best way I can showcase this cocoa bean?”. I highly respect a company that does this and I was a fan before of the brand, but the boar line secured that position solidly. If you can add uncommon ingredients to chocolate and still be delicious, you seriously know what you are doing!

Please take a trip over to Hagensborg Chocolates and fall in love with their piglets and boars.
Webite- http://www.hagensborg.com/
Twitter- https://twitter.com/TrufflePigBar
Facebook- https://www.facebook.com/HagensborgChocolates

I see the boar has traveled to other areas of the world and I hope to catch his new destinations soon and share them with you!

I received the above chocolates from Hagensborg for free. I have no obligation to provide a favorable/positive review, just my honest opinion. My review is based on my experience with the products, which may differ from yours.

%d bloggers like this: