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“You have given chocolates before, just never like this! We specialize in the most delicious gourmet chocolate on the planet, delivered in a collectible wooden box, decorated with engraved quotations and beautifully designed labels, contains a delectable assortment of the finest quality French chocolates. Chocolate made by world-champion chocolatiers (no preservatives, no coloring and no fat other than the pure cocoa butter), combined with's five star quality services, your gift of chocolate will convey how much you treasure your relationship.”

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Chocolate is a common ingredient in many kinds of sweets—one of the most popular in the world—made from the fermented, roasted, and ground seeds of the tropical cacao tree Theobroma cacao. Dictionaries refer to this cacao substance as "chocolate," which is an intensely flavored bitter (not sweet) food, although this is properly defined as cocoa in many countries.History of ChocolateRead More About How Chocolate is Made ...



  • 2 ½ cups of sugar,
  • ½ a cup of water,
  • ¼ a cup of glucose,
  • ¼ a cup of butter,
  • 2 ½ ozs of Baker's Premium Chocolate,
  • 2 teaspoonfuls of vanilla,
  • ½ a pound of Baker's "Dot" Chocolate.

Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236° F.; pour on a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream. This process is longer than with the ordinary fondant. Cover the chocolate fondant with a bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until melted. The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in "Dot" Chocolate. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. If too soft it will not hold its shape in coating.

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