For the Love of Chocolate

Chocolate is a gift that is always in style, matches with everything you already own, and always fits. It should come as no surprise that it’s the Valentine’s Day token of choice, ranking well above the typical flowers, cards, and unintentionally tragic stuffed animals. Let’s keep it that way, and let’s keep it classy, folks. No dollar store mockolate to show your sweetheart how bad you are at planning ahead, please. Considering the explosion of high-quality options now on the market, there’s no excuse not to go the extra mile to seek out something special. Those efforts to find a truly transcendent box of cacao decadence will be repaid in full with just one bite.

Amore di Mona is part of the new wave of contemporary chocolatiers that stands apart from the rest. Committed to producing exceptional treats that can be enjoyed by all, every exquisite morsel they produce is vegan and gluten-free.

Even the gold wrapping and immaculate box of the Connoisseur Collection exudes opulence and indulgence. It’s clear from square one (no pun intended) that these are no average candies. Impeccably molded, dipped, and decorated, each piece glistens in the sunlight and snaps firmly under pressure. Seven entirely unique flavors are included in the assortment, ranging from solid chocolate hearts with various accouterments to dipped and drizzled caramels. Unsurprisingly, the chocolate itself is exceptional: Dry, smooth, intense dark chocolate, but not the least bit harsh, it’s very easy to eat without risking either palate fatigue or a sugar coma.

Finding good vegan caramels can still be challenging at best, but this box may very well end the search. Each “caramela,” as they are called, possesses a firm bite, soft chew, and subtly nutty, toasted sweet flavor. Although I must admit that I found myself craving a tiny extra pinch of salt at times, there’s really little to fault about the final execution. Favorites will only be a matter of preference, because you can do no wrong with any of the options. Pieces containing cranberries shine with tartness from the dried fruits, bitterness of the chocolate, and just the right amount of sugar to smooth out any hard edges. Meanwhile, those that incorporate whole coffee beans are predictably bold, in all the right ways; the coffee flavor never overwhelms, only delights with an extra crunchy texture.

Each morsel is a handcrafted work of edible art. Beautiful to look at, and even more enjoyable to eat. Valentine’s Day is a good excuse to spoil someone you love or simply yourself, but don’t forget that chocolate is always in season.

January 29, 2016January 23, 2026

Hannah (BitterSweet)4 Comments

Ugly but Tasty

Though it’s a quality often possessed by the most delicious meals and one that I passionately embrace in my daily menu, ugliness can be the kiss of death for a new recipe. Creations so unsightly that no amount of careful prop styling nor Photoshopping can disguise, countless innocent dishes have met their end, sacrificed in the name of vanity and not in good taste. For this conceit, I must apologize, my dear readers. It’s a personal shortfall that I couldn’t look beyond a bad photo shoot for so many homely, but tasty, pursuits.

Thank goodness for recipe tasters. Even when I’ve written something off as unexceptional, imperfect, and most commonly of all, unphotogenic, there are passionate eaters in my life outspoken enough to rescue those edible gems from certain doom. One of the most “famous” cases was that of the Frankenstorm Pie; quickly thrown together without any recipe at all, it was only due to the begging and pleading of the recipients that it was even recorded in any format to begin with, let alone make the final cut for the pages of Easy as Vegan Pie.

By some small miracle and number of very vocal recipients, one of last year’s holiday gifts was rescued from a similar fate. Inspired by the traditional rum ball, these potent little treats may be sorely lacking in the beauty department, but the flavor sure won’t leave you wanting. Spiked with a heady dose of both mint and coffee liqueurs, they were originally dubbed “Boozy Peppermint Mocha Balls,” but the only way I could think to improve their image problem was to further finesse the moniker, at the very least.

Just think of these little morsels as the adult version of a peppermint mocha latte in candy form, and for maximum enjoyment, don’t waste too much time admiring their good looks… Or lack thereof.

Yield: Makes 5 - 6 Dozen Bites

Spiked Peppermint Mocha Bites

Name: Spiked Peppermint Mocha Bites
Prep time: 25 min
Cook time: 2 min
Total time: 2 min
Yield: 5
Cuisine: American
Ingredients: 2 1/2 (12-Ounce) Packages Peppermint Joe-Joe's or Mint Chocolate Sandwich Cookies (30 Ounces Total); 2 Cups Confectioner's Sugar, Divided; 1/4 Teaspoon Instant Coffee Powder; 1/4 Teaspoon Salt; 1 Cup (6 Ounces) Semi-Sweet Chocolate Chips; 1/4 Cup Maple Syrup; 1/2 Cup Coffee Liqueur; 1/4 Cup Mint Liqueur

No Ratings

They may not be much to look at, but they make up for their homely appearance in scores of flavor. Spiked with a heady dose of both mint and coffee liqueurs, each bite is like a little holiday party in your mouth.

Prep Time 25 minutes

Cook Time 2 minutes

Total Time 2 minutes

Ingredients

2 1/2 (12-Ounce) Packages Peppermint Joe-Joe's or Mint Chocolate Sandwich Cookies (30 Ounces Total)
2 Cups Confectioner's Sugar, Divided
1/4 Teaspoon Instant Coffee Powder
1/4 Teaspoon Salt
1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup Maple Syrup
1/2 Cup Coffee Liqueur
1/4 Cup Mint Liqueur

Instructions

Place the minty sandwich cookies of your choice in the bowl of a food processor fitted with the “s” blade, and pulse until very finely ground. Don’t worry about a few larger pieces; the extra texture is a nice addition. Introduce 1 cup of the confectioner’s sugar, instant coffee, and salt next, pulse briefly to incorporate.
In a microwave-safe dish, combine the chocolate and maple syrup, and heat for 60 seconds. Let stand for another minute before stirring thoroughly, until the chocolate is completely melted and smooth. Add the liquid chocolate into the food processor along with both liqueurs. Pulse again until the mixture is more or less homogeneous, with no particular dry or wet patches.
Scoop out a heaping tablespoon for each bite, roll firmly but gently into a ball between your palms, and toss in the remaining cup of confectioner’s sugar to coat. Repeat until all of the cookie mixture is used up, and work quickly; it becomes increasingly difficult to shape as the chocolate cools.
Store in an airtight container at room temperature for up to a week, or in the fridge for up to a month… If you can manage to ignore them for that long.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 46Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

December 21, 2015January 18, 2026

Hannah (BitterSweet)7 Comments

Protein For The Holidays

In this day and age, it’s stunning that there are still any lingering concerns about where vegans get their protein from. That said, not all sources are created equal, and I’m still a big fan of protein shakes for quick nutrition infusions on the go. The field is littered with failed attempts at appealing only to health nuts, and not necessarily their taste buds, so it’s with great trepidation that I would tempt fate and deviate from my tried-and-true rotation of powdered options.

Thank goodness pea protein gives us an allergen-free option that works beautifully in drinks, cakes, and cookies alike. Excited by this new protein-packed ingredient, I wanted to see what else it could do to supercharge some other snacks. With an eye to the holidays, it seemed like the perfect thing to turn into a festive, yet healthy indulgence.

Does anything say “indulgence” better than a vanilla bean-flecked bark, covered with toasted pistachios and sweetened dried cranberries?

Well, what about a thick slab of chocolate, dotted with crunchy crushed cacao nibs and a smattering of flaky sea salt?

Just because it’s classified as candy doesn’t mean it has to be unhealthy. I’d like to think that protein bark is the new protein bar, with an extra dose of holiday whimsy mixed in. Whether it’s a gift you give to friends and family or simply to yourself, it’s guaranteed to be in good taste!

Yield: Makes 20 - 24 Servings

Protein Holiday Bark

No Ratings

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 35 minutes

Ingredients

Peppermint Cacao Bark:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1/4 Cup Chocolate Pea Protein Powder
1/4 Teaspoon Peppermint Extract
1/4 Cup Cacao Nibs
Coarse or Flaky Sea Salt

Cranberry-Pistachio Bark:

1/2 Cup Refined Coconut Oil
1/2 Cup Vanilla Pea Protein Powder
3 Tablespoons Confectioners' Sugar
1/4 Teaspoon Vanilla Bean Paste or Powder
1/4 Teaspoon Salt
1/2 Cup Toasted, Unsalted Pistachios
1/2 Cup Dried Cranberries

Instructions

For the Peppermint Cacao Bark, place the chocolate chips in a microwave-safe dish and heat at 30 second intervals, stirring thoroughly between each cycle, until completely melted. Add in the protein powder and peppermint extract, mixing thoroughly.
Once the powder is completely incorporated, spread the mixture out on a piece of parchment paper or a silicone baking mat. Smooth it out as thinly as possible with a wide spatula; exact dimensions aren’t important.
Sprinkle the cacao nibs and a pinch of sea salt over the top, gently pressing the goodies into the surface so that they adhere. Place in the fridge for at least 20 minutes for the bark to solidify before breaking into pieces and enjoying.
For the Cranberry-Pistachio Bark, place the coconut oil in a microwave-safe dish and heat until liquefied. Add in the protein powder, confectioner’s sugar, vanilla paste or powder, and salt, stirring until the mixture is homogeneous.
Allow it to sit in a cool place for about 15 minutes, stirring periodically, until it begins to thicken and solidify again. If you house is very warm, place it in the fridge for only 5 – 10 minutes, stirring every minute or so for the same effect.
Spread the mixture out on a piece of parchment paper or a silicone baking mat as thinly as possible with a wide spatula; exact dimensions aren’t important. Once smooth, sprinkle the pistachios and cranberries evenly over the top, gently pressing the goodies into the surface so that they adhere.
Place in the fridge for at least 20 minutes for the bark to solidify before breaking into pieces and enjoying.
Store either rendition in an airtight container in the fridge or a cool place for up to a week.

Veni, Vidi, Videri

Why do people save the best for last? As one of those people, I’m not sure I can fully explain the compulsion to leave the very best bite for the end of the meal, or my favorite song for the end of a playlist. This very same impulse to delay gratification seems to get me in trouble at times, particularly when the end is not something clearly defined.

Such is the case for many product reviews, languishing on my to-do list simply because the item in question was so good, I want to reserve it as a final reward. In realistic terms though, this just means that the post never gets written because an active blog never ends. That’s the only excuse I can come up with for explaining why these stellar chocolates remained without a proper feature for over two years.

Packaged lovingly with handwritten, individual numbers, one could easily mistake these for jewelry boxes rather than containers for edible treats. Crafted in small batches in Raleigh, North Carolina, Videri is one of the few American bean-to-bar operations. Not all of the offerings are vegan, but the dairy-free options will not leave you wanting. Defined by a clean, crisp snap and smooth melting texture, even a small square promises to satisfy the most voracious chocoholic.

Dark Chocolate with Sea Salt is an instant winner. Large flakes of salt are easily visible on the underside of each bar, immediately hitting the tongue with a strong saline hit. This serves to balance out the overall sweetness beautifully, while eliminating any bitter notes typically associated with dark chocolate.
Classic Dark Chocolate with 70% cacao is the everyday sort of treat that goes well with everything. Slightly woodsy with notes of raisin, the complexity packed into this little bar reminded me of tasting a fine wine.
90% Ecuadorian Dark Chocolate is a seasonal special, and one that you’ll definitely want to take advantage of while you still can. Dry, with a pleasantly bitter edge and slightly tannic aftertaste, this bold bar is not for the timid. Crushing sugar cravings without piling on the sweetness, these powerful chocolates became my secret weapon for vanquishing a snack attack.

Gifted with this wealth of cacao goodness, I couldn’t resist the temptation to take them into the kitchen for a bit of sweet experimentation. Especially in the heat of summer, peppermint patties are one of my favorite treats. Best stashed in the freezer for full cooling effect, I love the way the chocolate shell shatters upon impact, revealing a soft, creamy center with minty fresh flavor.

The only thing that could be improved is perhaps the ratio of chocolate to peppermint, which is why I decided to flip the classic patty inside-out. Now, a solid chocolate center is graced by a blanket of white peppermint coating, allowing the chocolate to truly shine.

Yield: Makes 30 – 34 Patties

Inside-Out Peppermint Patties

No Ratings

Flipping the classic peppermint patty inside-out, a solid chocolate center is graced by a blanket of white peppermint coating, allowing the rich dark chocolate to truly shine.

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

Chocolate Centers:

6 Ounces 70% Cacao Dark Chocolate, Finely Chopped
1/4 Cup Light Agave Nectar

Mint Coating:

1/2 Cup (4 Ounces) 100% Cocoa Butter
1/2 Cup Confectioner’s Sugar
1/8 Teaspoon Peppermint Oil

Instructions

To form the centers, place the chopped chocolate and corns syrup in a microwave-safe bowl and heat for about 60 seconds. Stir vigorously, and continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Transfer the mixture to a silicone baking mat or piece of parchment paper, and refrigerate until set; about 1 hour.
Roll the chocolate disk out to about 1/4-inch thick and use 1-inch round cookie cutters to punch out the candy pieces. Should the chocolate dough become too soft or difficult to work with, just toss it back in the fridge for another 15 – 30 minutes before proceeding. Once all of the center are cut, stash them in the freezer for at least 30 minutes before getting to work on the coating.
Place your cocoa butter in a microwave-safe bowl and heat for 1 – 3 minutes, so that it completely liquefies. Whisk in the confectioner’s sugar and mint oil, stirring vigorously to make sure that everything is completely dissolved.
Pull out your semi-frozen patties and dip each into the mint coating, one at a time. Place them back on the silicone baking mat, allowing the coating to set. This top coat is thinner than the standard pure chocolate shell, so you may wish to double-dip once the first layer has solidified.

Well-Traveled Treats

Time was not on my side. Mere days before departing for my two month stint in Hawaii, a generous package from Dear Coco landed on my doorstep, over a half dozen glossy chocolate bars embellished with huge chunks of amber brown toffee. These were no ordinary candies, boasting flavors as wild as curry and wasabi, each one inspired by various cuisines across the globe. Despite my voracious sweet tooth, I couldn’t have possibly eaten them all before jetting off, but there was no way I could leave them behind. Somehow it seemed fitting that such a worldly collection of chocolates should accompany me on this exciting adventure. After ejecting shoes and shampoo from my overstuffed suitcase (you know, the less important things) I miraculously made enough space to squeeze in the whole range of treats. Sure, I bore a striking resemblance to Cousin Itt for a full day or two, but any cosmetic sacrifice was worth it.

Boasting eight unique varieties, there truly is something to suit all tastes in this powerful lineup. A brief overview of the creative flavor options wouldn’t truly do these innovative chocolate creations justice. Sharing a peek at my tasting notes is the only way to properly explain these treats, since complete sentences seem to fail me when faced with such intense chocolate treasures.

Sidama (coffee toffee with Buunni Ethiopian coffee beans and sea salt):

Whole coffee beans! Not fooling around here
Aroma of freshly brewed coffee erupts from the package as soon as the seal is broken
A must for mocha-lovers
Dark, smoky chocolate is a match made in heaven with those warm, roasted coffee notes
Sweet, crunchy toffee makes the perfect counter point
Caramel incorporates a symphony of burnt sugar flavor to round the whole bar out
Utterly addictive, not to mention highly caffeinated
I feared that the whole beans would be off-putting, but they meld beautifully- Not at all gritty like ground beans can become

Savanah (pie spiced toffee with roasted pecans and sea salt):

The toffee is absolutely divine! I would gladly eat that alone, and by the handful
Delicately balanced yet warmly spiced, the salt is really bumps the flavor up to a whole new level
Toffee really is the star here, with pecans lending their nutty essence and crisp bite
The chocolate, while snappy, rich, and deep, is really the backup singer to this melody, emerging with a smooth baritone once the high notes have melted away

Barcelona (roasted almond toffee and sea salt):

The most tame, traditional of all offerings
Not really sure what makes it so distinctly “Barcelona”
Solid rendition of the classic chocolate/toffee combination
Toffee really holds its own against the dark chocolate, both share about equal time in the spotlight
Nicely snappy, crisp and crunchy throughout
Liberal use of salt makes flavors pop
Something that everyone would enjoy, very agreeable; no doubt a crowd pleaser

Shanghai (chinese five spice toffee with roasted white sesame seeds and sea salt):

Especially thick, crunchy slabs of toffee chunks
Lovely licorice-driven spice; gentle yet persistent
Sesame seeds really do get lost in the mix
Seeds look nice and are conceptually sound, but don’t contribute discernible flavor or texture
Very good, just not exceptional like the others

Oaxaca (Mexican cinnamon and smoky hot pepper toffee with roasted pepitas and sea salt):

Toffee has taken on a distinctly red hue from the pepper
Gentle warmth from the cinnamon lures you in, but the fiery aftertaste of cayenne bites back with a vengeance
Definitely has a kick, but isn’t overly aggressive
Spice adds flavor without so much heat that it would make me hesitate to break off a second (or third, or fourth) piece
May take you by surprise, but there are no alarm bells going off here
Pepitas are overshadowed by the bold toffee
One for you thrill-seekers and hot sauce-lovers out there

Madras (sweet curry toffee with roasted sunflower seeds and sea salt):

Golden-yellow colored toffee chunks
Notes of coriander and cumin come through most clearly, but are soft and subdued
Not the least bit hot; Spice adds a certain je ne sais quoi, an undefinable complexity
Doesn’t ring quite true as the madras curry powder I know and love, but it’s certainly a tasty riff on the flavor.
Love the addition of sunflower seeds. An unexpected addition that really pulls the bar together with a nutty, toasted undercurrent

Istanbul (cinnamon toffee with rosewater, roasted walnuts and sea salt):

Sings with sweet cinnamon!
Brighter pops of clove follow, adding excitement and energy to each bite.
Rosewater is an intriguing addition, but is sadly smothered by the stronger spices
Occasionally, if you’re really looking for it, you might get the faintest hint of something floral… But that might also be imagined
If rosewater hadn’t been listed on the label, I would have never guessed

Tokyo (ginger toffee with crispy rice and sea salt):

Definite zing to the toffee
Bright, almost floral/citrus-y ginger
Very vibrant and fresh
Deep dark chocolate balances out the high notes
Rice crisps lighten the toffee just a touch, but are barely noticeable
All you taste is ginger and crunch, but there could be far worse things of course
A fairly straight-forward combination that’s still a nice change of pace
Any easy leap for anyone looking for something slightly different

No matter your location or destination, any one of these stellar confections can instantly transport you to a whole new world of flavor. There isn’t a single dud in the whole bunch, but don’t just take my word for it. There’s good reason why all eight are available as a neatly bundled gift pack!

April 14, 2014

Hannah (BitterSweet)15 Comments

The Last Last-Minute Gift

Browse around the web for five minutes or more and you’ll undoubtedly run across at least a dozen “last-minute gift guides,” all touting effortless tokens for the people you forgot you should care about. Heartwarming stuff to consider right before Christmas, isn’t it? Since Chanukah has been long over for weeks now, it’s strange to watch it all unfold from the sidelines, without getting swept up in the madness as I usually do each year.

Of course, I do still have one suggestion here at the eleventh hour, but I’ll level with you: This post is more for my benefit, but you might just enjoy the results, too. Why sit on this fabulous candy recipe for another full calendar cycle, holding it back through the austere days of the New Year while everyone suffers a collective sugar hangover? While your sweet tooth is still in gear, set aside a few extra minutes for this simple yet transcendent treat. I had merely wanted to play around with the gold-tinted crystals of Zulka sugar that the company had been kind enough to send my way, but the toffee that came of my kitchen capers was anything but ordinary.

My dad, a man who knows his way around all things candy and an avowed sugar-supporter if I ever did meet one, claimed that this was some of the best toffee he ever had. No small compliment coming from such a knowledgeable source! So, if you find even one inch of space remaining on your cookie plate, in your candy baskets, or simply in your stomach, take that last-minute before the holidays all blow over to make yourself a batch. If one crisp, golden, nutty morsel of toffee is the last sugary taste on your lips for the rest of 2013, it would leave you with a sweet memory of the season indeed.

Yield: Makes 16 Servings

Golden Macadamia Toffee

No Ratings

Caramelized to a snappy, golden finish, coarse sugar takes on great complexity with a bare minimum of added ingredients. Toasted macadamias at a nutty crunch, and that's all you need for a truly addictive sweet treat.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

1 Cup Toasted, Lightly Chopped Macadamia Nuts
2/3 Cup Vegan White Chocolate Chips
1 Cup Vegan Butter
1 Cup Turbinado Sugar
1 Tablespoon Grade B Maple Syrup
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract

Instructions

Line an 8 x 8-inch baking pan with aluminum foil, lightly grease, and sprinkle the macadamia nuts and white chocolate chips as evenly over the bottom as possible. Set aside.
Combine the vegan butter, sugar, maple syrup, and salt in a medium-sized saucepan and set over moderate heat. Stir just to moisten all of the sugar, and then keep your spatula out of the mixture until the very end. Instead, swirl the pan gently to mix the contents, which will help prevent premature crystal formation.
Allow the butter to melt and sugar to dissolve before clipping a thermometer to the side of the pan. You’ll want to bring the sugar to a steady boil, until it turns a deep amber brown color and reaches 300 degrees, which is also known as the “hard crack stage” of candy making.
Turn off the heat, carefully stir in the vanilla as it may sputter angrily, and immediately pour the mixture into your prepared pan. Try to pour it evenly over the goodies within, because the more you spread it around with your spatula, the more you’ll smear the melting white chocolate. Don’t worry if it doesn’t reach all the way to the edges of the pan.
Let cool completely before snapping into more manageable pieces. Store in an air-tight container at room temperature.

Notes

You can swap the white chocolate for dark or semi-sweet chocolate chips, or do a combination of your favorites.