Hey everyone, if you ever thought a Chocolate Party would be fun, now is the time DCD Announced they August Specials for Hosts.
IT'S DOUBLE POINTS MONTH!!!
What does this mean to you?
Well if you host a Dove Chocolate Discoveries Party and your wonderful guests purchase $500 in DCD Chocolate you would earn $150 ....is my math correct? I think so...$150 in free chocolate...what can be better than that.
Additionally I am able to offer 4 of our most popular products as a
"Double Deal", Buy 1 get 1- 1/2 off.
The Mousse Starter Pack, Chocolate Martini Mix, Chocolate Chip and White Chocolate Smoothie are available in this special offer.
And if you want to go into business for yourself....you can apply your earned host points to the purchase of your Business Kit.
NOW WHERE CAN YOU START A NEW BUSINESS WITH A $0 INVESTMENT?
Only with Dove Chocolate Discoveries.
If you wondered where I have been....I took the summer off to restart my long dormant college career, but now it is time to go back to work. SO IN ADDITION to DCD's great promo I am offering the very
first 10 Host to book a party an additional 10% off their Host RETAIL Order. If you can't host in August, consider September or October.
This is traditionally the busiest time of year in our Chocolate Business so book early and insure you get your preferred date.
Dove Chocolate Discoveries will announce the new Fall products on August 1 and they will be available for your End of Summer parties. Just go to my website at to see what is new and exciting and what you can sample at your party.
Email or call to book today: sweetrewards@daytonchocolatiers.com, or (937) 648-3035
Sunday, July 24, 2011
August is a great month for chocolate
Hey everyone, if you ever thought a Chocolate Party would be fun, now is the time DCD Announced they August Specials for Hosts. IT'S DOUBLE POINTS MONTH!!!
You absolutely have to try this lucious cake, Light Chocolate Bundt with Coffee Glaze. You know I love chocolate and secondly I love coffee and this is a wonderful combination of these two favorites. I know it is hot, but worth turning on the oven for this treat.
This is a lightened up version of a traditional chocolate bundt - all of the butter has been replaced with vegetable oil, and some of the chocolate replaced with cocoa powder. It's still decadent (especially with the glaze), and definitely a good choice if you need a chocolate cake fix. For a smaller cake half the recipe and use a 6-cup bundt pan, the baking time was about 30 minutes. You might want to dissolve the expresso granules in the brewed coffee to avoid lumps or you could leave it out (I wouldn't but you can)
Light Chocolate Bundt with Coffee Glaze
adapted from The Best Light Recipe by Cook’s Illustrated
1 3/4 cups (8 3/4 oz) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 oz bittersweet chocolate, finely chopped
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1 cup boiling water
2 cups (14 oz) packed light brown sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
Preheat oven to 350 F and place a rack in the bottom third. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Whisk the flour, salt and baking soda together in a medium bowl.
Add the chocolate, cocoa powder and instant espresso to a large heatproof bowl. Pour the boiling water over the mixture, then cover the bowl and let stand for 5 minutes. Whisk until the chocolate is melted and smooth and the mixture is combined. Let cool for about 2 minutes.
Add the brown sugar, oil, eggs, and vanilla to the chocolate mixture, and whisk vigorously until smooth. Sift half of the flour mixture over the batter and gently whisk to incorporate. Sift in the remaining flour mixture and whisk gently until combined.
Transfer the batter to the prepared bundt pan and level the top. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool for 10 minutes, then turn the cake out and let cool completely on the rack.
Coffee Glaze
1 cup (4 oz) confectioners’ sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.
This is a lightened up version of a traditional chocolate bundt - all of the butter has been replaced with vegetable oil, and some of the chocolate replaced with cocoa powder. It's still decadent (especially with the glaze), and definitely a good choice if you need a chocolate cake fix. For a smaller cake half the recipe and use a 6-cup bundt pan, the baking time was about 30 minutes. You might want to dissolve the expresso granules in the brewed coffee to avoid lumps or you could leave it out (I wouldn't but you can)
Light Chocolate Bundt with Coffee Glaze
adapted from The Best Light Recipe by Cook’s Illustrated
1 3/4 cups (8 3/4 oz) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 oz bittersweet chocolate, finely chopped
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1 cup boiling water
2 cups (14 oz) packed light brown sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
Preheat oven to 350 F and place a rack in the bottom third. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Whisk the flour, salt and baking soda together in a medium bowl.
Add the chocolate, cocoa powder and instant espresso to a large heatproof bowl. Pour the boiling water over the mixture, then cover the bowl and let stand for 5 minutes. Whisk until the chocolate is melted and smooth and the mixture is combined. Let cool for about 2 minutes.
Add the brown sugar, oil, eggs, and vanilla to the chocolate mixture, and whisk vigorously until smooth. Sift half of the flour mixture over the batter and gently whisk to incorporate. Sift in the remaining flour mixture and whisk gently until combined.
Transfer the batter to the prepared bundt pan and level the top. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool for 10 minutes, then turn the cake out and let cool completely on the rack.
Coffee Glaze
1 cup (4 oz) confectioners’ sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.
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