No matter what politically correct diet you are touting dark chocolate can be part of a healthy treat.

Milk chocolate is not included.

Searching for chocolate manufactured with fair trade cocoa will be next!

We're getting ready for the Taste Spokane fundraiser benefiting Wishing Star Foundation but I wanted to do a quick blog before taking off.

It appears another study has produced more interesting data regarding the health benefits of cocoa.
Appx. 5,000 French women who regularly consume dark chocolate with 35% cocoa were studied over  a ten year period and those who ate the most cocoa were less likely to have hemmorage type strokes.  Unfortunately only about 20% of all strokes are this type and they arent sure why only the risk of this type of stroke was reduced.  Still, it is more scientific data indicating that consuming chocolate CAN be good for you.  While one doctor is quoted as saying this is "wishful thinking" we believe that pure, wholesome ingredients from nature are good for us and that includes dark chocolate.  So enjoy with moderation!

I can't help but think of the Beverly Hillbillies when I think about the value attached to the cocoa bean.  
"....black gold, Texas Tea......" oil.
The ancient Aztecs used the cacao nib for currency and now many Peruvian farmers are realizing the value of growing this rather than coca.  It is equally profitable and assures us chocolate lovers of a new source for the wonderful fruit that once roasted and ground is made in to delicious chocolate delicacies.
Talk about a win! win!
While the chocolate of choice for our fountains is Belgian Callebaut we are eager to begin tasting this stuff from Peru.

As the end of February approaches so does the 26th annual Chocolate and Champagne Gala.
Next Friday we will offer our delicacies to the crowd of several hundred who came to share in the joy of chocolate, Mountain Dome bubbly, light hors 'doeurves, a silent auction and dancing 'til midnight.  All this to raise funds for SAFeT Response Center helping victims of violent crime.  This was the first event our company did in 2005 and this year marks our sixth year of being in attendance.
February 26th at the Mirabeau Park Hotel, don't' miss it!

Next week we'll talk about our next fundraiser on March 5th.
Benefiting Wishing Star Foundation at Northern Quest Casino.

Fridays are my favorite so having this year's b'day on a Friday was fun.  There were hot fudge sundaes using our dark chocolate with cream for a wonderfully smooth and decadent sauce.  Add more cream for a terrific genache!
Received ,"Mastering the Art of French Cooking", which is  my favorite birthday gift and a great gift for those I feed. 
Mom, I think you'll make it to your next birthdayl!  Even when your appetite wanes you have an appetite for chocolate.
I will have to read the chocolate section of my new cookbook soon.

Go Saints!  What a great SuperBowl and how happy I am for New Orleans!
Too bad the pizza stunk............delivery franchise, never again. 
I regret being too lazy to cook and only put out a small spread of cheese and crackers.

MJ's Chocolate Fantasy turns five years old next month and is exhilerated to still be around! 
We'll celebrate our sixth year at the 26th annual Chocolate Champagne Gala at the Mirabeau Park Hotel in the Spokane Valley on 2/26.
Many trials and tribulations but we keep on truckin' thanks to our customers,  friends, fans, and the finest fondue chocolate in the world.
NO Exaggeration.

Want made in the USA?
You got it! 
Our fountains are made in the USA and we are a locally owned small business so you can "buy local".

We hope to inspire those whose creativity has been compromised by those too lazy to create their own vision.
Stick to your passion, what you believe and have faith.
In the long run if you remain ethical you will rise to the top.

Fun time for us with weddings and fundraisers, hope you are having fun as well!

Born in '55.......turning 55 today.
 
Facebook has had a facelift to celebrate six years.
Hope the updates are an improvement.

Rainy Sundays are perfect for baking a classic chocolate cake..or not.
How about one made from the Sephra dark fondue chocolate made by Callebaut?
the recipe includes a last step of dumping a cup or more of the chips on the batter before baking.
I skipped this step this time and accidently added twice the correct amount of baking soda and salt.
i caught the mistake before mixing the dry ingredients so i scooped out what I could of the soda and salt.
cake is out of the oven and cooling...............not sure what topping, hmmmmmmm.....
dark chocolate genache.

This cake turned out much better than expected and provided the "fix" for the classic chocolate cake craving!
Nummy.

I've been making fudge with the dark chocolate by Callebaut that we use for our commercial chocolate fountains.
Toasted nuts (almonds and pecans are our faves) make this decadent treat a bit more healthful as they add healthy oils, fiber and nutrients.
I toast them to add a dimension of flavor to the chocolaty fudge that can't be beat!
This is definitely NOT a low cal snack and should be treated as a special lucscious sweet.
Great gift for Valentines Day!

Fundraising events are prolific this time of year and MJ's Chocolate Fantasy will be at the 2010 Chocolate Champagne Gala on Friday, February 26th at the Mirabeau Park Hotel in the Spokane Valley.  This will be our sixth year with a presence at our very first event six years ago.  This is a benefit for Lutheran Community Services Northwest. 
For tickets contact Laura Biviano at 509-343-5053
or biviano@lcsnw.org. 
Tickets are also available at www.ticketswest.com
or 1-800-325-7328

There seems to be a backlash against chocolate fountains by caterers and event facilities.
The situation begs the question, why?
Every event involves food and drink spills and messes yet only the chocolate fountain is being denied access.
This is putting fountain companies on the defensive when there is really no logical reason for excluding the services of these companies.
This trend is concerning, irrational and arbitrary.