Sobeys sent me a $25 gift card to get me all inspired for the holidays! They have these new Decadent Dessert Cups that I just had to check out. You can find them on display in the bakery department.
I thought they were going to be empty so I could fill them myself but instead the Cocoa Canyon semi-sweet cups are filled by hand with cookies on the bottom, followed by the filling, piped with icing and then decorated.
Note: The Cocoa Canyon Salty Sailor did not make its was home with me because I went over budget!
I picked up three different cups to try: chocolate raspberry, strawberry and mocha. By the time I got home from the extra long walk, these were all smooshed together!
Personally, I could do without the cookie on the bottom for most of them. My favourite was the chocolate raspberry, followed by the strawberry and then the mocha. They were all excellent however and made us very, very happy. I give these four out of five wooden spoons.
Triple Chocolate Indulgence
Cocoa Canyon Chocolate Art is no doubt, gorgeous! I picked up the Triple Chocolate Indulgence to test. What a total wild bar of chocolate!
The chocolate is exquisite but what is beyond cool are the little crispy balls on top that add such fun crunch to the experience.
We ate this way too quickly! It is whimsical, fun and totally original. The perfect gift for the real chocolate lover. I give this product five out of five wooden spoons.
Real Chocolate with Caramel Bits
The Real Chocolate with Caramel Bits is a lovely bar by Cocoa Canyon. Crafted by artisans at Donini Chocolate established by an Italian family of chocolatiers that go back 70s year, you can taste their passion for chocolate in their smooth velvety chocolate.
My one complaint is I was expected the caramel bits to be crunchy but they actually just melted into the chocolate as we ate it, which was very cool but a surprise. For some reason this bar tasted better before eating the Triple Chocolate Indulgence than it did afterwards. As a result, I give this product four out of five wooden spoons.
30-Month-Aged Parmigiano Reggiano
“Gourmet quality at grocery store prices…” This 30-Month-Aged Parmigiano Reggiano is sharp and fabulous! I had it on homemade risotto the other night and it is the real deal. This chunk was only $5.43 which is pretty impressive and will last me a long time. Perfection!
I am so excited that you get to share in the holiday helpings from Sobeys too! The giveaway is for a $25 gift card at Sobeys and is a little different than my regular contests:
- Follow me on Twitter and write your Twitter userid in the comments so I know how to reach you
- Tell me what you would do with that fabulous aged Parm if it was in you kitchen and please make it as original as possible
- Contest closes Friday December 21, 2012
- Winner will be “Tweeted” by me on Friday and then will be sent a gift card by Sobeys
Danielle Pellerine says
Followed you! 🙂 And I would make some lasagna…boy am I ever craving that now lol
following you already! @vivichewsducks
i’ve never had an actual block of cheese so i’d want to try it in an actual caesar salad with homemade crutons and dressing. and then maybe put some with real gnoocchi mmmm
Fionna and Vivi says
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Fionna C says
@fionnachewybar and i would make baked parmesean chips
I follow you as @1byspike and would use the parmesan like this –
A good aged parmesan should be thinly shaved & enjoyed just like that, with perhaps a nice fresh fig alongside.
I follow you on twitter @sandra5w and I usually put parmesian on air popped popcorn, but this 30-Month-Aged Parmigiano Reggiano looks so good it might stand alone on noodles or veggies.
wrotek5 (at) gmail (dot) com
I would used the aged Parmesan in my classic bring-to-every-even stuffed mushroom recipe. We used real over store-bought-grated Parmesan for them on Halloween and it made them even more melt-in-your-mouth delightful.
I follow you on twitter, where i am know at @moviemoxie
Cathy F. says
cathy ferguson (@cathy_ottawa)…what would I do with the aged parm….I have never bought a real block of parm before (usually to expensive)..but I would love to try this idea of a parmesan french toast….there is fresh parm in the custard mixture and then generously sprinkled on the surface before frying…..have always wanted to try that :)….Merry Christmas everyone :)!
SUMMER PLEWES says
USERNAME ON TWITTER is : fokxxy
I follow you and as for the parmesan. It would probably never make it to a meal. I would eat it all before it got there. lol. But if it did. I would grill up some asparagus and then grate it over top at the end. My family loves it that way!!
@sweetamyrae I follow you! I would use it to garnish pasta!
I follow you on Twitter @glogirl3
With the aged Parm I would use it in a dish I created called “Creamy Garlic Bacon Penne”. It would add great flavour to this dish!
@HelloitsmeSarah I would make spaghetti alla carbonara.
Violet Vixen says
Follow you as @janetthebookfan. I would use the aged parm in a roasted in pan shrimp recipe that calls for shallots, tomatoes, canellini beans…am drooling at mere thought of it.
Been following you for a while (as nlinnett, I know, such an imagination 🙂 ).
As for what I would do, there’s a “grown up” mac a and cheese recipe we’ve done and liked, but the best part would be the parmesan rind. An italian co-worker told me about he trat his mother did for him as a child, basically just broiling the rind. Apparently it gets really big and fluffy and soft, and tasy
Jonnie (JB) says
Following as edmontonjb. I would grate the parm over some roasted broccoli, My kids love that!
Helene Peloquin says
I love aged Parm and put it on pastas, garlic bread, Ceasar salad.
Andrew Pham (apham17) says
Followed you on Twitter (@apham17)
I would most likely use it for LasagnaMac and Cheese (pretty much anything pasta!) as well with Bruschetta
I follow you on twitter (@flower_child_23)
I would use the parm on sausage pepper penne pasta.