Use a whisk if you have one. Makes blending in the cocoa powder much, much easier!

1. Start with half a cup of milk or use a larger container than 1 cup, like a 2 cup glass measuring cup, and microwave to get the milk warm. If you choose to make it on the stovetop in a pan it will be easier to blend, but more work.

2. Add the cocoa powder and whisk until the cocoa is thoroughly combined.

3. Add sugar and whisk in.

4. Add the remaining milk.

5. Microwave to reach the temperature you like.

Stir and have a wonderful sip!

This is so great to make. When you need it, it works! It's not to sweet, it's a hot calming treat.

See the Easy 1211 Hot Chocolate for One Recipe here!

Same chocolate mix for Hot Chocolate in a convenient packet.

Positively perfect to pack in your purse or pocket!

It is like Hot Chocolate on demand! Easy Easy Easy!

Shop now for Gastronomie Francaise Andresy Instants Chocolat en Poudre - 10 Pack!

When I visited Joan in the fall she introduced me to this wonderful selection of Bonbons that I had not had in this form before.

I got to taste almost all of them just as they were being completed and WOW! I love the names and the flavors even more!

I had a friend try them all and she said after biting each one, this is my favorite! She said it reminded her of her childhood...that's impressive - even though they are chocolates they bring back memories of pastries!

In this box you get 2 of each, which almost guarantees you will get to taste them all unless you take your eye off the box and someone (who will go unnamed) decides they like one so much they eat both.

Extremely limited supply this year.

1. Pomegranate Rose ~ dark chocolate filled with dark ganache, blended with pomegranate puree and a splash of rosewater

2. Apricot Rugelach ~ dark chocolate filled with apricot caramel, scented with orange zest, vanilla, bean, and cinnamon

3. Hanukkah Gelt ~ dark chocolate filled with dark ganache made from ultra dark 72% Venezuelan chocolate

4. Walnut Babka ~ milk chocolate filled with walnut - almond praline swirl into buttery salted caramel with orange zest and sweet spices

5. Halva ~ milk chocolate filled with sesame tahini, praline blended with white chocolate and flex of burnt sugar

6. Almond marzipan ~ dark chocolate filled with almond marzipan, blended with cream and cocoa butter

7. Coconut macaroon ~ white chocolate filled with white ganache, blended with coconut milk and shredded coconut

8. Raspberry Sufganiyot ~ white chocolate filled with tart raspberry jam

In stock and ready to ship - extremely limited supply.

Shop now for Chocolat Moderne Hanukkah Bonbon Selects 16 - Limited Supply!

The Brethren (Monks) of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon make an outstanding brandy-soaked fruitcake that's dark, dense, and loaded with fruit and nuts. The monks replace the typical maraschino cherries and green citron with raisins, candied pineapple, and candied cherries.

Baked for almost three hours, the Trappist Monk fruitcakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The monastery fruitcakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy.

Trappist Abbey fruitcake will make believers out of even the most ardent fruitcake skeptics.

Shop now for Trappist Abbey Fruitcake 1 pound version!

Shop now for Trappist Abbey Fruitcake 3 pound version!

When I was looking for fruitcake recipes, I wanted one that was jam-packed with dried and candied fruit—like the Trappist Monks make in Oregon. This is the closest I could find. This one comes from JoyOfBaking.com, who apparently got it from Nigel Slater's The Kitchen Diaries. I made a few adjustments to this dark Christmas fruitcake recipe, but pretty much it is perfect the way it is - if you like fruitcake, that is.

See the Traditional Dark Fruitcake recipe here!

Italian Sorrento lemons, also known as Limone di Sorrento or Sorrento lemons, are a renowned variety of lemons that are grown in the region of Sorrento, located on the southwestern coast of Italy.

They are highly prized for their unique characteristics and have been granted Protected Geographical Indication (PGI) status by the European Union, which ensures their authenticity and origin.

They have a vibrant yellow peel, medium to large size, and a slightly wrinkled surface. These lemons are highly aromatic, with an intense, fragrant scent. The flavor is a delightful combination of sweet, tangy, and slightly bitter notes.

They are used in various culinary applications, including desserts, seafood dishes, salads, dressings, and marinades. Sorrento lemons are also famous for their use in the production of Limoncello, a traditional Italian lemon liqueur.

They thrive in the Mediterranean climate of the Sorrento Peninsula, just south of Naples where the fruit benefits from warm summers, mild winters, volcanic soil, abundant sunshine, and sea breezes.

The season for Sorrento lemons is from February to July, with peak harvest in May and June.

These lemons are wonderful! We know them from Panettone and Lemon Olive oil and love both of those products!

Shop now for Candied Sorrento Lemon (PGI) Peel - Quarters!

The process of candying fruit is time consuming and nerve wracking; what with making sure the sugar concentration, times, and temperatures are all correct -- not to mention the quality of the fruit.

Candying cherries for baking is even more complicated since that beautiful red color is very fragile, and can be quickly damaged by heat.

Florian candied red cherries for baking are made from premium quality fruit and no coating is used after the candying process so that optimum moist texture and natural fruit crunch are achieved.

These gorgeous candied red cherries are packaged immediately to retain their full flavor. They are of the Bigarreaux variety, and these baking cherries are perfect for a whole host of applications.

Use these candied cherries whole, or cut them in half for cookies and cakes. Can you imagine a fruitcake without some bright red candied cherries?

Shop now for Florian Candied Cherries here!

I love these nuts! I could easily eat an entire bag all by myself. They are so satisfying that they will last and last!

These might be the very best nuts you may ever have! Perfect hazelnuts with just enough texture from the pralinate or sugar. The feel in the mouth is delicious! One nut at a time is all you need in your mouth. The gentle bite and the crunch that comes with it is a joy indeed!

These hazelnuts are typically made using Tonda Gentile Trilobata hazelnuts, a prized variety native to Piedmont known for their rich flavor, smooth texture, and high oil content.

The pralination process enhances the natural nuttiness of the hazelnuts with a delightful caramel crunch, creating a luxurious snack or dessert ingredient.

Shop now for Antica Torroneria Piemontese Nocciole Pralinate - Hazelnuts here!

These wonderful treats are slim rounds of creamy peppermint centers enrobed in dark chocolate. And not just any peppermint. So powerful is the mint you can smell it through the wrapping.

This mint's particular flavor is soft and lingering with a cool intensity. The chocolate pairs perfectly with the mint cream, just the right amount of both!

Never too sweet, these are exactly what you wish your peppermint creams to be!

These are my favorite mints of all time!

Shop now for Summerdown Mint Chocolate Peppermint Creams!

Sometimes you want more chocolate than cream! And that's what these beautiful chocolates are!

Chocolate and mint have been a classic marriage since 1674 when a fashionable London cafe invented the combination. These wonderful confections are twin pieces, shaped like dominoes, with dark chocolate exteriors and creamy peppermint centers. And not just any peppermint!

These mints are made with traditional Black Mitcham peppermint - for centuries, the true flavor of England's famed mint, but a variety that died out due to changes in 20th-century farming.

After generations, Summerdown, the producer, reintroduced this variety, thus bringing back the mint's particular flavor.

These, like their buffer cousin, the Peppermint Creams, are exactly what you want your mint and chocolate to be. The combination is deliciously perfect without being too sweet. Sweet for sure, but my teeth don't hurt when I am done eating one. Just one box, that is.

Shop now for Summerdown Dark Chocolate Peppermint Cream Dominoes!

A nice Mediterranean Salad seems just about right, right now. Refreshing and easy!

See the Cold Chickpea Salad with Figs, Olives & Pomegranate Dressing Recipe here!

Antonio Mattei, a renowned Italian baker, established his biscuit factory and shop in 1858 on Via Ricasoli in Prato, Tuscany. He is credited with developing the original recipe for almond biscotti, also known as "Cantucci" or "Cantuccini." His biscotti gained international acclaim, earning awards at exhibitions in Florence (1861), London (1862), and Paris (1867).

After Mattei's death in 1885, his son Emilio managed the business until 1904. That year, the bakery was acquired by Egisto Ciampolini and Tommaso Pandolfini, a flour supplier and friend of the Mattei family. The Pandolfini family has maintained ownership since then, with the fourth generation currently overseeing operations.

In 2018, to commemorate the 160th anniversary of its founding, the Pandolfini siblings—Francesco, Marcella, Elisabetta, and Letizia—opened the Museo Bottega in Via Porta Rossa, located in the historic center of Florence. This museum showcases the rich history of the Antonio Mattei Biscottificio, displaying artifacts and documents that narrate the company's journey over the decades.

Today, Antonio Mattei Biscottificio continues to produce its signature biscotti using traditional methods and high-quality ingredients.

The iconic blue bags, a hallmark of the brand, were officially registered and trademarked as a unique color in 2019, underscoring the company's commitment to preserving its heritage.

Biscotti and Cantucci are similar in that they are both Italian cookies made using a twice-baked process, which gives them their characteristic dry and crunchy texture. The term biscotti in Italy broadly refers to all cookies or biscuits, but outside Italy, it commonly describes the twice-baked cookies popularized by Tuscan tradition.

Both are typically made from simple ingredients such as flour, sugar, eggs, and flavorings like almonds, pistachios, or citrus zest. Their shapes and textures make them ideal for dipping into coffee, tea, or dessert wine.

The key difference lies in their regional and cultural identity. Cantucci, also known as cantuccini, are a specific type of biscotti from Tuscany, traditionally made with almonds and served alongside Vin Santo, a sweet dessert wine.

Unlike modern biscotti, which often include butter, oil, or diverse flavorings like chocolate or dried fruits, cantucci adhere to a classic, minimalist recipe. Thus, while all cantucci are biscotti, not all biscotti are cantucci. Cantucci's simplicity and connection to Tuscan cuisine distinguishes them from the broader category of biscotti, which has evolved to include a variety of styles and flavors.

Shop now for Antonio Mattei Biscotti!

This is the ultimate collection of all the Bonbons that Chocolat Moderne has!

Preorder by Thanksgiving weekend. These are made-to-order chocolates and will take up to two weeks to finish. We plan to have them to you before the 24th of December.

Preorder Chocolat Moderne Bonbon Selects 48 Now!