Yes, this is still a site wholly dedicated to chocolate.  And no, I haven’t temporarily gone insane and donned wading boots and gotten myself a panning bowl and taken a leave of absence to visit California or the Yukon.  (And, yes, I know I have a very romantic and antiquated view of where actual gold comes from now and how to go about finding it.  I plead the 5th on how many novels I’ve read that were set in the 1800s.)  But if you’re curious about how to strike gold in 2016 when it comes to fine chocolate, look no further than this:

How To Strike Gold in 2016 - Amano Raspberry Rose Dark Chocolate Still Life Photo
This beauty is Amano Raspberry Rose Dark Chocolate.  But with a predominately pink-and-white wrapper and an ingredient list that doesn’t contain any edible gold leaf, you may be wondering, “Where does the gold come in?”


Ever taken one glance at a chocolate and knew that you were pretty much guaranteed to love it?  (Some people profess they’d love every chocolate they’d ever run across.  I draw the line at grasshoppers in my chocolate.  But not ants, apparently.)

For me, I took one glance at Ghirardelli Dark Chocolate Raspberry and knew it had to be mine:

Ghirardelli Dark Chocolate Raspberry

Many people are privileged enough to find Ghirardelli chocolate in the wild (ie: local stores) and others have to splurge and order it.   Mine traveled a couple of thousand miles, only to be treated in the following manner:

Step 1: A visit to the refrigerator.  It had to firm up in case it was too soft to be handled after its trip, and it had to learn how to play nice with all the other chocolates.  Assuming there were other chocolates in there, of course.  (Here is where my sudden coughing fit clues you into the fact it’s a pretty safe bet that my Raspberry Ghirardelli wasn’t lonely.)

Step 2: Getting its picture taken.  If you come to my house on Saturday afternoons you will find everything in a total uproar as my photographer and I speak in code (“Now straight on.”  “Now canted”.  “Kill spot.”) while trying to get all the right shots before the chocolate starts misbehaving (sweating, ’cause it’s nervous).

My Ghirardelli Dark Chocolate Raspberry behaved beautifully.  I think they taught it how to pose before they packaged it up, because it started posing as soon as we got it out:

Ghirardelli Dark Chocolate Raspberry Unwrapped

See what I mean?

Step 3: Taste testing.  We could hardly wait to get this chocolate into our mouths because it looked so delicious.  Believe me, it tastes as good as it looks… smooth dark chocolate with a generous amount of creamy raspberry filling.  This bar didn’t last long.  In fact, the rest of the family can consider themselves very fortunate that there was any left at all!

Next time (if there ever is a next time), I might have to consider the individually wrapped squares (more to share)!

Alaina Cursive Signature