These wolves with the almost chocolate-brown-colored eyes posed beautifully.

Endanged Species Cranberry Almond Chocolate

However, there were still some hiccups when it came to getting this photo taken.

First, the cranberries kept disappearing.  It must have been the wolves’ fault.  Nobody else was around, yet I guarantee you the bowl of cranberries was noticeably less full at the end of the photoshoot than it was at the beginning.

Second, let it be known that glitter and fans do.not.play.nice.together.  (I certainly remembered in a hurry after turning the fan on!)

On the plus side, everything was sparkly by the end of the day and there was an abundance of Endangered Species Cranberry Almond Chocolate to savor.

And in my opinion, you can’t go wrong with sparkly and plenty of chocolate!

I’m not shy about the fact that one of my favorite chocolate quotes is “Nuts take up space where chocolate ought to be”.  As a general rule, I say “nay” to nuts in chocolate.  When a brownie recipe calls for walnuts, my policy is to omit them. When I have the opportunity to have a chocolate containing peanuts that haven’t been ground to paste (otherwise known as peanut butter), I pass. (Notable exception: Coco-nuts. Coconut and chocolate were made for each other.  Examples range from Mounds bars to Dick Taylor Maple Coconut to Lake Champlain Creamy Coconut.)

Many people say “anything is good when covered in chocolate”.  I dispute this.  (After having tasted chocolate containing cilantro, chocolate studded with ants, and chocolate festooned with mushrooms…to name a few…I am definitely of the opinion that not everything is good with chocolate.)  Covering nuts (or covering anything, for that matter) with chocolate doesn’t necessarily mean that they’re instantly turned into a tasty treat.

Then, just a week or so ago, a gift arrived in the form of milk chocolate covered almonds.
Nuts in Chocolate - La Marcona Chocolate Covered Almonds

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