Tag Archives: chocolate

RICHMOND – For the Love of Chocolate


For the Love of Chocolate

3136 West Cary Street
Richmond, Virginia 23221

Remember that scene in Willy Wonka and the Chocolate Factory (the good one) that takes place in the candy store? And the shopkeeper has a bajillion candies and it’s magical and wonderful and I think they sing a song? Yeah, For the Love of Chocolate is sorta like that. Well, minus the singing, and the moving ladders, and the British schoolchildren.


It’s jam-packed with chocolate from all over the world (hence the flags), local chocolate,  artisanal brands of chocolate (Vosges, Lake Champlain) and more. ‘More’ in this case involving marzipan (!!! Niederegger fans rejoice!), gummies (Haribo!), and general sugary goodies. You can purchase bars, truffles, or go the ‘purchase giant bags of chocolate-covered bridge mix by the pound’ route.

there's another wall of jars, trufax

Seriously, this is the most extensive chocolate shop I have been to.


It’s not completely perfect–it’s a bit cramped due to the store size, some of the pricing is a bit wonky (the Vosges bars are  normally priced, but the Chuao bars cost twice as much as what I’ve seen at Wal-mart), and they stopped carrying Kinder Eggs. Still, if you’re in Carytown area and you love chocolate (or marzipan or torrone or sugar), you must check this place out.


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It’s the most wonderful time of the year! DING DONG DING

Halloween. Christmas. Valentine’s Day. Not one of these holidays can compare to Easter in terms of candy.

I don't consider 4th of July to be a Candy holiday

Sure, you GET more candy around Halloween, but are there Cadbury Creme Eggs around? NO. Are there Robin Eggs? NEGATIVE. Are there Peeps? Okay, I’ll give you that, but there’s so many better candy options for Easter compared to any other holiday!

Reese’s Peanut Butter Eggs–it’s a proven fact* that the ratio of peanut butter to chocolate is more pleasing to the palate in these than in your normal, run-of-the-mill Reese’s Peanut Butter Cup. And Reese’s Peanut Butter Cups are one ‘junk-food candy’ that I still indulge in, so these Peanut Butter Eggs are like manna from heaven.

Peeps–while there’s now Peeps available during all major (US) holidays, Easter Peeps are still the best. You know why? Because nothing beats being able to hold the fate of a Peep in your hands. Heads or tails first? Sure, I suppose you can do that with Peep Ghosts or Peep Christmas Trees (…) but I like to imagine myself as Godzilla when I’m chowing down on their sugary brains. Or you can pull a Mr. Burns like my sister, depicted below.


Which brings me to…

Chocolate Bunnies–Sure, the lesser-brand bunnies are nothing more than mockolate nowadays, but you can still buy decent-to-high quality rabbits from a variety of suppliers, and much like the Peeps, YOU HOLD THEIR FATE IN YOUR HANDS. Mmm, so many years, so many headless chocolate rabbits around. Don’t even get me started on Easter S’mores, made with melted chocolate bunnies and marshmallow Peeps! Or do what my coworker does, and make Easter fondue (melt chocolate bunnies, dip Peeps in). Godzilla noises optional, but WHY NOT?

Cadbury Creme Eggs–I kinda go crazy over Cadbury Creme Eggs, as you can see from what I’ve accumulated thus far this year. In fact, I ended up getting a bit too overzealous last year, and still have leftovers. THIS IS A FIRST-WORLD DILEMMA, HERE. Cadbury Creme Eggs are the quintessential Easter Candy. I know over the years they’ve upped the price and decreased the size, but it’s probably for the best–Cadbury Creme Eggs are diabetes bombs.

please throw my body to the wolves

Kat: Why is Easter the best candy holiday? Eggs. Eggs get you oversized goo- and fluff-filled chocolates. If I’m not going to eat quality chocolate, I want to go all out with a disgusting, delicious, viscous pools of fondant. Mmmm. I also could not resist picking up Reeses eggs after Sunday’s tempting post over at Anger Burger. They are indeed much closer to the peanut/chocolate ideal ratio than a Reeses cup.


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Legend of Buttercream Truffles

Kat: One night while I was nestled snug in my bed, visions of chocolate-dipped frosting danced in my head.

I mentioned my dream to Kendra, and she said let’s do it!

Kendra: First, you need some buttercream. The recipe I used was tweaked from Allrecipes (use shortening? Blech! We’re going full-Paula Deen here!).


  • 1 cup slightly softened butter (2 sticks–I microwave ’em for about twenty seconds, if taken from the fridge)
  • 4 cups powdered sugar
  • pinch of salt
  • 2 tsp vanilla extract
  • 3 oz cream
  • optional: peppermint extract, almond extract, lemon extract (for different flavors)
  • 20 oz chocolate to melt (chocolate chips are acceptable)
  1. Beat together butter and sugar until creamed.
  2. Mix in salt, vanilla, cream.
  3. Add optional extracts; you can divvy  up the frosting and add a teaspoon or two  of the different extracts until you reach a flavor intensity that you want.
  4. Bust out baking sheets or pans lined with wax  or parchment paper; spoon a cookie-dough sized dollop onto sheet until you have what will resemble a bunch of mashed potato blobs.way better than mashed potatoes
  5. Let buttercream solidify in freezer for at least thirty minutes.
  6. Chop chocolate if necessary, melt in double boiler (or if you feel like continuously microwaving it, be my guest)CHOCOCHOCOCHOCO
  7. Use a toothpick or a sharp thin pointy object to spear the buttercream blobs. Dip/cover in chocolate. Lather, rinse, repeat until everything is magically covered in chocolate. action shot!
  8. Freeze for another thirty minutes until chocolate has solidified. already cooling in the background
  9. EAT AND ENJOY! this was a mint one mmm
  10. …if you have any leftover chocolate, now’s the time to see what else you can dip! We had some Peeps lying around, and graham crackers are always a safe bet.sprinkle'd!

SUCCESS! These truffles are DELICIOUS. You do have to keep them refrigerated, but that’s a small price to pay for something so delicious. I’ve loved cold cake frosting ever since my parents started throwing birthday parties where they’d pick up those Baskin-Robbins’ ice cream clowns:

These truffles are like my childhood, except BETTER because it’s chocolate-coated. :3

There’s something so indulgent about eating straight-up cake frosting in truffle form–hopefully Kat has more dreams like this!

Kat: These…these are so good. So much better than I even imagined.  I like em best straight out of the freezer.


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Baked & Wired Chocolate Cupcake of Doom review

We’re crossing another flavor off the list as we continue with our reviews of every single one of Baked & Wired’s cupcake offerings.

Baked & Wired's chocolate cupcake of DOOM

Kendra: When I hear ‘doom’, I think of videogames, LOTR, and Invader Zim*. Baked goods usually don’t come to mind, but the double-whammy of chocolate cake and dark chocolate ganache frosting in this cupcake have earned it the ‘doom’ label. It’s also earned the honor of being my favorite regular flavor of cupcake from B&W. The cake is moist and dense, but the ganache frosting is the standout–it’s rich and thick and smooth and decadent…::insert Homer Simpson noises here:: Since it’s dark chocolate-based, it isn’t too sweet and contrasts nicely with the cake.

This is a cupcake that pairs extremely well with other cupcakes; Kat and I usually split this one with her favorite (Razmanian Devil) as B&W’s sweet buttercream and tart lemon cake is a nice offset to the deep chocolate flavor. A+

Kat: The frosting is so rich, so good, that I really cannot eat a whole Chocolate Doom cupcake. They live up to their name. A

Goes well with tea!

Chocolate Cupcake OF DOOM pre-sugarvamps


…and once we were done with it. Note B&W’s non-trad cupcake wrapper–easy to unfold, and doubles as a plate!

*I leave you with Gir’s ‘Doom Song’, as per Invader Zim

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Cookies^4 (or, Time-Traveling Cookies)

A few months ago, Kat and I took a trip to San Francisco. It was amazing! I definitely fell in  love with the city, between the liberal,  laid-back atmosphere and the huge food scene. People take their food SERIOUSLY, but in a good way!

Anyway, we especially took to the Mission District–lots of hipsters, the 826 Valencia Pirate store, and tasty tasty food. We kept going to Tartine Bakery and Anthony’s Cookies during our looooooong walks of the city (gotta fortify ourselves!). According to one Yelper, Anthony’s Cookies and Cream cookie was ‘…a cookie that tastes like cookie’ so of course with a review that nonsensical we had to try it.

And after trying it, we knew we had to replicate it on our own. After some Google-Fu, I tracked down a nigh identical-tasting recipe.

It begins.

Of course, we aren’t the types to just bake cookies–no, we’re kinda crazy adventurers. How could we make cookies baked with cookies in them even better?

Shit just got real.

If you answered ‘by sandwiching chocolate-chip cookie dough in between’, you’d be absolutely correct! But we weren’t done, no sir.


We definitely dunked these suckers in chocolate, and then finished them off with a layer of crushed Oreos. So that’s like, four dimensions of cookies! Cookies sprinkled on cookies with cookies in them sandwiching cookie dough. COOKIE COOKIE COOKIE COOKIE.


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The Nicholas Cage Belated Birthday Cake


I have a slight problem–I am fascinated by Nic Cage and his ‘acting’. I find it endlessly entertaining, even while sober.

One of my 2011 Resolutions was to attempt to watch all of his movies. We’ll see if I can pull this off.

It was his birthday on January 7th. On January 8th, my partner-in-crime came over and we baked a cake.

Not just any cake, mind you.

We started off with a layer of flourless chocolate on the bottom, and chocolate sponge cake on the top. Sandwich between them you can see chocolate hazelnut mousse and raspberry preserves.

I can't believe I ate the whole thing! Or most of it, anyway.

We covered it in chocolate ganache, with as much reverence as you can muster when you think about movies like “The Rock” and “Wicker Man”.

nutella fluffernutter

The hazelnut mousse was so good that we decided to go ahead and smother the thing in another layer.


The best way to improve on a good thing is to cover it in marzipan, so that’s what Kat and I did. Then we hastily scrawled Nic Cage’s name on top, added a candle, and honored the man by digging in.

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