Godiva, well known for their gourmet chocolates in dramatic golden boxes, introduces its newest summer treats including the BRAND NEW Raspberry & Rose Chocolixir, Summer Berry Cones, and the Lemon Meringue Trufflelata.
Who knew Godiva had decadent soft serve ice cream served in blinged up cones, tasty smoothie type milkshake type drinks and a chocolate berry concoction worth every upscale calorie?
Their new offerings are upscale perfect as promised. A refreshing pick-me-up, definitely served up in grand Godiva style featuring a swank décor, professional well trained employees and…wait for it…in house chocolatiers making fresh summer treats every day. That’s a WOW for me.
Here’s what to try
Raspberry & Rose Chocolixir: As GODIVA continues to celebrate their 90th Anniversary, they have launched a limited edition 90th Anniversary Chocolixir, which highlights the delicious flavors of the newest GODIVA piece, the Egerie Noir; a contemporary creation of the smoothest raspberry ganache, delicately balanced with essence of rose petals and encased in rich, dark Belgian chocolate. Loved it all the way to the very last sip.
Summer Berry Cones: This is only semi indulgent because it includes fruit. It’s a new hand dipped cone filled with chocolate dipped berries. Your choice of strawberries, blueberries, or blackberries. Mix and match whichever berries fulfill your desire for a fresh treat in these made-to-order cones. Yup. Watch them made just how you want.
Lemon Meringue Trufflelata: Think zesty milkshake. The combination of rich GODIVA chocolate and the tang of a sweet lemon is to say the least, memorable. The chocolate flavor is not prominent.
Soft Serve: Really? Soft serve in a Godiva store? OMG yes. This was my favorite of the tasting. Get the swirl of two flavors nestled in a blinged up waffle cone. It’s a delectable twist of both white chocolate vanilla bean, and dark chocolate is topped with sweet raspberry sauce and fun sprinkles. It doesn’t get any cooler than that. Make SURE you eat all the way to end. There are yummy surprises in each bite allllllllll the way to the end. A true masterpiece fit for any ice cream aficionado.
As part of this Godiva adventure, I thought it might be fun to share a Godiva style treat recipe you can try making at home. I asked one of the best home pastry chefs I know, Bobbie Kitto, to come up with something light, summery and decadently Godiva. Here's Bobbie's take on developing the recipe. The recipes are amazing. Just sayin'.
My Godiva Chocolate adventure……a note from home pastry chef Bobbie Kitto When I received an invitation and a Godiva gift certificate to produce a summer treat recipe to help celebrate Godiva’s summer creation offerings, I promptly went to my nearest Godiva store in the Town Square Shopping Center in Las Vegas, NV.
I wanted the “inside scoop” on current Godiva offerings. Greeted by Ron Gephart, the store manager and Cassie his assistant, I was shown around their store and moved into a decadent summer tasting.
We started with mouthwatering fresh fruits dipped in chocolate. I immediately could see where these could be a dessert by themselves without a lot of work. It is an impressive offering for dessert whether it be formal or informal gathering.
We then turned to a display of Belgian Truffles of Truffle Mousse De Lait (Cappuccino mousse in dark chocolate rolled in white and milk chocolate flakes) and Truffle Traditionelle (classic chocolate truffle). Also on display were chocolates filled with fruit flavors. This is where I found my inspiration for a light, but decadent summer dessert. I decided on a Key Lime cheese cake filled with a chocolate Key Lime Truffle for an added touch of ahhh. Think key lime cheese cake interspersed with Delicious Godiva chocolate creations.
I was about to purchase my Truffles and head out when I was shown the chocolate bar collection. Who could possibly resist chocolate bars ready to eat with such flavors as Dark Chocolate Blood Orange, Milk Chocolate Hazelnut, and Dark Chocolate Almond? I immediately picked up those 3 flavors and headed back to the register.
Once Ron packaged my Key Lime Truffles and added my 3 chocolate to my order, I felt a moment of panic. On one of the hottest days in Las Vegas, I had left my house without a cooler. Luckily, Cassie fixed my problem by offering me some bagged ice to put into my adorable Godiva bag to keep my treats safe from melting. Now that is what I call customer service.
Creating the Recipe
Once home, I checked my collection of recipes to see what would work best with the chocolates I had chosen.
What I wanted to do was make a dessert that was easy to make and could be done ahead of time, even frozen and kept for later use. Cheesecake came to mind.
That worked well for the 3 chocolate bars, but the Truffles were a different problem. If I used them in a cheese cake that had to be baked, the Key lime truffle would melt. I wanted my cheese cake to have a burst of flavor from the Truffle when you bit into the slice of cake.
After experimenting with a few recipes, I found a really quick and easy NO BAKE cheese cake. I also decided to make this dessert in cupcake form so that it would be easy to pull out the amount needed and not have to worry about left overs.
The following is a combination of recipes I found - on line - at Taste of Home website, but have customized it to fit a Key Lime taste profile and the classic graham cracker crust I found in a Philadelphia cream cheese Favorite Recipes cookbook
Makes 12 cupcakes.
2/3 cup graham cracker crumbs
2 Tablespoons butter melted (recipe calls for margarine, but I use butter)
2 Tablespoon sugar
Combine crumbs, melted butter and sugar. Press into cupcake papers that have been placed into a cupcake pan. You should have just enough for 12 individual cupcakes. Bake at 325 degrees for 5 minutes. Set out to cool while making the filling.
1-1/4 teaspoons unflavored gelation
2 tablespoons cold water
1 8 oz. package cream cheese softened
1-1/2 teaspoons Key Lime juice (fresh squeezed)
1/2 teaspoon grated Key Lime peel (grate the peel before squeezing lime)
1 cup marshmallow crème
1-1/2 cups whipped topping
In a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.
Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lime juice and lime peel. Beat in marshmallow crème. Fold in whipped topping.
Now you have to decide if you want the Truffle inside your cupcake or left to decorate the top or sit by your cupcake in an artful display of whipped topping. If you go with the truffle inside, place the chocolate in the graham cracker crust first and then proceed with filling the cupcake.
Divide mixture into the graham cracker crust. Don’t stress if it doesn’t look quite perfect. Once the filling has been put in the cups you can go back and swirl the tops with a fork and they will look great.
Put into the refrigerator and chill over night.
After working with this recipe I think the best way to serve this is with the Truffle put on top or to the side. With the Truffle inside it is difficult to eat gracefully. Maybe if you chop it up before putting in the filling it would work, but I think in the end it should be put on top or to the side to be enjoyed in tandem one bite cheese cake, on bite Truffle.
Now for the chocolate bars. These were easier to work with. I just made a basic cheesecake and made them into cupcakes. I used the chocolate to decide which liquor I used to flavor the cakes. So far I have had great reviews for both of them.
This is a basic Kraft Philadelphia Brand cream miniature cheesecakes.
Grand Mariner cheesecake cup cakes
Use same recipe for the graham cracker crust from previous recipe.
Once the cupcake crusts are baked set them aside while making the filling:
2 8 oz. packages of cream cheese softened
½ cup sugar
3 teaspoons Grand Mariner liqueur
½ bar of GODIVA BLOOD ORANGE CHOCOLATE BAR divided into 12 pieces. The rest of the chocolate is kept in reserve to melt and put on top of the cupcake once it has cooled in the refrigerator.
Combine cream cheese, sugar. Blend until all lumps are gone and then add Grand Mariner mixing at medium speed on an electric mixer until well blended. Add in eggs, one at a time and mixing well each time you add an egg.
Put a piece of Godiva Blood Orange Chocolate in each cup. Poor filling into the cups divided evenly. Bake at 325 degrees for 25 minutes. Cool before decorating with a dollop of melted Godiva Blood Orange chocolate. You may want to make cream cheese icing to decorate the top of the cupcake or serve it with just a spot of the melted chocolate bar on top.
When your guest bites into the cupcake they will get the taste of the chocolate with the cheese cake from the center surprise you put into it before baking and a splash of the melted chocolate bar.
The last cheese cake recipe is the same as above but you would put Frangelico liqueur in place of the Grand Marnier liqueur and I used the Milk chocolate Hazelnut bar from Godiva.
The last two desserts are really easy to do and can be made well in advance and frozen so you always have something to share with your guests.