Kelly
Happy Valentine’s Day! I hope your day is filled with decidely too much chocolate and champagne!
Kelly
This week we’re getting our cocktail on early (who else is excited that this is a long weekend?) and I have one more spiked hot chocolate idea that I’m calling the Chocoletto. To make it you need:
- glass of your favorite hot cocoa
- 1 shot of amaretto
- 1/2 shot tres leches
Garnish with some shaved chocolate and enjoy!
Kelly
So last week I showed a more “manly” mid-century hot chocolate bar for Valentine’s Day and this week, we’re getting all fancy and lady-like up in here with a tea party inspired, hot cocoa bar. Jessica Foster made cinnamon milk hot cocoa, cinnamon sugar dusted marshmallows, heart chocolates and of course truffles.
Tricia Fountaine kindly provided the beautiful tea cups and fine china (which are available for rent right here). We kept the hot chocolate warm in Town & Country’s copper coffee urn.
Red toile plates were set with Jessica’s truffles and the most amazing cinnamon sugar dusted marshmallows (I indulged in more than a few of these…)
Invariably, a heart chocolate or two made an appearance.
Thanks to Jessica for the amazing hot cocoa (not to mention those insane marshmallows & of course truffles) and to Anna Costa for shooting (and indulging) in the chocolate-y goodness.
Kelly
With Valentine’s Day just on the horizon, how about a spicy dark hot chocolate (this one by Jessica Foster) spiked with Cointreau to share with your beau?
Simply mix up your favorite hot cocoa and add a one shot of Cointreau for a burst of orange flavor. Garnish with a marshmallow and orange twist. Enjoy!
And more chocolate and Valentine’s Day goodness can be found right here:
A mid-century hot chocolate bar
A pop up chocolate shop by Elizabeth Colling is coming to Santa Barbara!
Chocolate ice cream float with eggnog
A French Chocolate & Blue inspiration board
Brown butter chocolate chip cookies stuffed with caramel
Kelly
You all know how much I love Jessica Foster’s truffles (remember this editorial?) and now she’s offering hot chocolate bars for weddings and events. With Valentine’s day around the corner I thought it would be fun to show two different ways you could style a hot chocolate bar. This version, is my “manly” version, lots of brass, decanters and, of course, vintage 60′s glasses. (And yes, there will be cocktail ideas with hot chocolate, check back on Friday for those ideas).
Vintage heart shape plates from Tricia Fountaine, layered with mid-century glassware and of course a few of Jessica’s truffles make for one delicious looking plate.
For this setup, Jessica made a spicy dark hot chocolate and we kept it warm in a copper round chaffing dish from Town & Country Event Rentals.
And of course what hot chocolate bar would be complete without marshmallows? These are made by Jessica and are so light and airy they’re like eating a cloud. Stay tuned for the “lady-like” version of a hot chocolate bar next Monday and of course cocktail ideas this Friday.
Kelly
So I don’t know about you, but I loovee eggnogg. I was at a friend’s house and they happen to have eggnog and were serving chocolate ice cream for dessert. I decided to combine the two, and ended up with an outrageous float that tastes like chocolate dipped in butter and cream. I added a little bit of toasted almonds for some crunch, and bam, tasty-party-time-in-my-mouth. This may be my favorite quick and easy holiday delight… And if you’re feeling super festive you could add a splash of baileys or kahlua (I won’t tell).
To make it yourself:
- Two scopes of ice cream
- Pour the eggnog over the ice cream
- Toast some sliced almonds and sprinkle on top.
To toast the almonds: 350 degrees for 10 minutes or until you can smell the almonds, watch them closely, they’ll burn if you’re not paying attention.
Enjoy! You may hate me for telling you about this later…
