News Archives – Holiday Gift Baskets | The Sweet Basket

Godiva Chocolate Recipes

Godiva Brownies

 

Yield: 24 bars
Difficulty: *Easy
Preparation: 45 minutes plus baking and cooling times

Special Equipment:

3 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2/3 cup butter
5 eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Godiva Liqueur
1/2 cup all-purpose flour
2 cups chopped walnuts

1.  Preheat oven to 375°F. Grease 15 x 10 x 1-inch jellyroll pan.
2.  Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until   chocolate is softened. Stir until smooth. Cool 10 minutes.
3.  Beat eggs, sugar, salt and vanilla in mixing bowl until thick and lemon-colored, using electric mixer at high speed. Add liqueur and chocolate mixture, mixing well.
4. Add flour, mixing just until combined. Stir in walnuts. Spread batter in prepared pan. Bake 20 minutes or until no imprint remains when touched lightly with finger. Cool in pan on a wire rack. Cut into 24 bars. Store bars in an airtight container.

Godiva Chocolate Coconut Sensation

 

Yield: 16 servings or 27 cupcakes
Difficulty: Intermediate
Preparation: 1 hour plus baking and standing times

Chocolate Cake:

2 bars (1.5 oz. each) Godiva Dark Chocolate, broken up
1 cup water
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, or 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup

Coconut Filling:

1 egg
2/3 cup light cream
2/3 cup sugar
2 tablespoons butter
1 1/2 cups flaked coconut

Easy Chocolate Glaze:

1/3 cup light corn syrup
3 tablespoons butter
2 tablespoons water
4 bars (1.5 oz. each) Godiva Dark Chocolate, coarsely chopped

Make the cake:

 

1. Preheat oven to 350 °F. Line two 9-inch round cake pans with parchment or waxed paper.
2. Place chocolate and water in microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Cool to room temperature.
3. Sift together flour, baking soda and salt. Set aside.
4. Beat butter in large mixing bowl until softened, using an electric mixer on medium to high speed.
5. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Add vanilla. Combine buttermilk and melted chocolate. Alternately add flour mixture and chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans.
6. Bake 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.

Make the coconut filling:

 

Slightly beat egg in a medium saucepan. Stir in light cream, sugar and butter. Cook and stir over medium heat about 5 minutes or until mixture boils and thickens. Remove from heat. Stir in coconut. Cover and cool completely.

 

Make the chocolate glaze:

 

Combine corn syrup, butter and water in a small saucepan. Cook and stir over medium heat until mixture boils. Remove from heat. Add chocolate and stir gently until smooth. Cool for 5 minutes. Stir until smooth.

 

Assemble the cake:

 

Place one cake layer on serving plate. Spread with coconut filling. Top with remaining cake layer. Spread chocolate glaze over top and sides of cake. Allow cake to set completely. (If desired, decorate cake as in photo before glaze sets. See To decorate cake.)

 

To decorate cake:

 

Place 1 bar (1.5 oz.) Godiva Solid Ivory in small microwave-safe cup. Microwave on medium (50%) for 1 minute. Stir until smooth. Spoon into parchment cone. Decorate edge of cake as shown. Add 2 Godiva Solid Ivory chicks and 3 foil-wrapped eggs. Chill in refrigerator 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

 

For Glazed Chocolate Easter Cupcakes:

 

1. Prepare cake as directed, but pour batter into paper lined 3-inch muffin cups, filling two-thirds full. Place 1 spoonful coconut filling in each.
2. Bake in preheated 350°F oven for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Cool completely on wire racks.
3. Prepare chocolate glaze as directed. Spread glaze on cupcakes. Top with Godiva chicks or foil-wrapped eggs.

Chocolate Macadamia Peanut Butter Chip Cookies

 

Yield: 32 cookies
Difficulty: *Easy
Preparation: 20 minutes plus baking and cooling times

Cookies:

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, slightly softened
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
4 bars (1.5 ounces each) Godiva Dark Chocolate, cut into chunks
1 cup (6 ounces) peanut butter chips
3/4 cup salted or unsalted macadamia nuts, coarsely chopped*

Make the cookies:

 

1.  Preheat oven to 350°F. Mix together flour and baking soda. Set aside
2.  Beat butter in mixing bowl at medium high speed until creamy, about 1 minute, using electric mixer. Gradually add granulated and brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, one at a time, beating well after each addition. At low speed, add dry ingredients in three additions, mixing just until blended. Add chocolate, peanut butter chips and macadamia nuts and stir just until blended.
3.  Drop dough by scant 1/4 cupfuls onto a non greased baking sheets, about 3 inches apart. Bake for 11 to 13 minutes or until light brown on the edges.  Transfer to wire racks and cool completely.

*If using unsalted macadamia nuts, add 1 teaspoon salt with dry ingredients.

 

Chocolate Raspberry Petit Fours

 

Yield: Approximately forty-eight 1-inch squares
Difficulty: Intermediate
Preparation: 2 hours 30 minutes plus baking and cooling times

Raspberry sponge cake:

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup Raspberry Puree*
3 tablespoons unsalted butter
1 tablespoon Chambord (raspberry flavored liqueur)
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract

Raspberry ganache:

1 1/3 cups heavy cream
2/3 cup Raspberry Puree*
16 bars (1.5 oz. each) Godiva Dark Chocolate, chopped
2 tablespoons Chambord (raspberry flavored liqueur)

Decoration:

2 bars (1.5 oz. each) Godiva Solid Ivory, chopped
Red food coloring

Optional garnish:

Fresh raspberries
Sugared mint leaves

 

Make the raspberry sponge cake:

1.  Preheat oven to 350°F. Butter 15-inch by 10-inch jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper
2.  Sift flour, baking powder and salt. Set aside.
3.  Mix Raspberry Purée and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
4.  Place eggs, sugar and vanilla extract in large mixing bowl. Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and carefully pour the hot Raspberry Purée into egg mixture, beating well. Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
5.  Bake for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake in the pan for 5 to 10 minutes. Invert onto a wire rack and peel off the parchment paper. Cool completely.

Make the raspberry ganache:

 

Heat the cream and Raspberry Purée in a medium saucepan over medium heat to a boil, stirring occasionally. Remove from heat. Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into a jelly roll or baking pan. Cover with plastic wrap and let the stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring Ganache to room temperature or gently reheat until spreadable.)

 

Assemble the Petits Fours:

 

1. Cut cake in half crosswise, making two 10-inch by 7 1/2-inch rectangles. Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer. Wrap cake in plastic wrap and freeze until firm, about 1 hour.
2. Cut cake into 1-inch squares. Place half the cake squares on a wire rack set over a baking sheet. Freeze remaining cake squares. Place the remaining Raspberry Ganache in a 4-cup microwave-safe measuring cup with a pouring spout. Microwave on medium (50%) for 1 minute. Stir until smooth. (Ganache should be thin enough to pour.) Slowly drizzle the Ganache over each Petit Four, coating all sides evenly. Return any Ganache on baking sheet to measuring cup. Repeat melting and pouring the Ganache over cakes until each Petit Four is coated. Repeat with remaining cake squares. Chill the Petits Fours in the refrigerator for 15 minutes.

Decorate the Petits Fours:

 

Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%) for 1 minute. Stir until smooth. Tint pink with red food coloring. Spoon into parchment cone and decorate the Petits Fours, as desired. (Or, drizzle the Petits Fours with melted pink coating, using a spoon.) Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

*To make Raspberry Purée, thaw 1 1/2 packages (12 ounces each) frozen unsweetened raspberries. Press berries through a fine-mesh strainer, using a rubber spatula. This yields approximately 1 1/3 cups purée, which is enough for the cake and Ganache.

Crêpes de Godiva

 

Yield: 8 crepes
Difficulty: Easy 
Preparation: 45 minutes plus cooking and chilling times

 

Crêpes:

1 large egg
2/3 cup all-purpose flour
2/3 cup milk
2 tablespoons butter, melted
1/4 cup Godiva Liqueur
1 tablespoon granulated sugar

Pastry Cream:

5 large egg yolks
1/3 cup granulated sugar
1/2 teaspoon grated orange zest
7 tablespoons all-purpose flour
2 2/3 cups milk, scalded
3/4 cup Godiva Liqueur, divided

Garnish:

Sweetened whipped cream
Sliced strawberries
Fresh mint leaves

Make the crêpes:

1.  Combine egg, flour, milk, butter, Godiva Liqueur and sugar in blender jar. Cover and blend until smooth. Cover and refrigerate for 2 hours.
2.  Heat lightly greased 8-inch nonstick skillet over medium-high heat. For each crepe, pour 2 tablespoons batter into bottom of skillet and tilt to cover bottom. Cook until edges are light brown, turn over and cook for 1 additional minute. Remove crêpe and stack between sheets of waxed paper. Refrigerate until serving time.

Make the pastry cream:

 

1.  Whisk egg yolks, sugar and orange zest in saucepan until blended. Add flour and mix until smooth. Gradually add milk and 1/2 cup Godiva Liqueur and mix until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook stirring 2 minutes. Remove from heat and stir in remaining Godiva Liqueur. Sieve mixture into bowl. Cover and refrigerate.
2. Fill each crêpe with 1/2 cup pastry cream. Fold crêpe in half and garnish with whipped cream, strawberries and fresh mint.

Grand Marnier Brownies

 

Yield: 15 brownies
Difficulty: Easy
Preparation: 30 minutes plus baking and cooling times.
Special Equipment:

 

10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs, at room temperature
1/3 cup Grand Marnier liqueur
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups coarsely broken walnuts
15 chocolate-dipped walnuts for garnish (optional)

 

1. Preheat oven to 350°F. Line 13 x 9 x 2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
2. Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool slightly.
3. Beat butter and sugars in large bowl for 2 to 3 minutes or until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Beat in Grand Marnier, vanilla and orange zest. (The mixture may look slightly curdled.) Beat in melted chocolate. Beat in flour and salt, using low speed. Stir in walnuts. Spread batter in prepared pan.
4.  Bake for 25 to 30 minutes or until a toothpick inserted 2 inches away from center comes out with a few moist crumbs clinging to it. Do not over bake.
5.  Cool in pan on wire rack. Place brownies in pan in freezer for 20 minutes. Using the two long ends of foil as handles, lift the brownies out of the pan. Gently invert brownies onto a cutting board and carefully peel off foil. Place brownies top side up and cut into 15 squares. Top with chocolate-dipped walnuts, if desired.

Pecan Cake with Chocolate Fudge Frosting

 

Yield: 10 servings
Difficulty: Easy
Preparation: 1 hour plus baking, cooling and chilling times.
Special Equipment:

 

Pecan Cake Layers:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk
1 cup finely chopped toasted pecans*

Chocolate Fudge Frosting: 

6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup plus 3 tablespoons heavy cream
1 tablespoon butter, cut up
1 1/4 teaspoons vanilla extract

Spiked Cream (optional):

1 1/2 cups heavy cream
3 tablespoons granulated sugar
2 to 3 tablespoons bourbon

Garnish:

1 1/2 to 1 3/4 cups pecan halves, toasted*
Confectioners’ sugar for dusting

Make the cake layers:

1.  Lightly butter bottom and sides of two 9-inch round cake pans. Line with parchment or waxed paper. Dust with flour, tapping out excess.°Preheat oven to 350
2.  Stir together flour, baking powder, cinnamon, nutmeg and salt.
3.  Beat butter in large bowl until smooth, using electric mixer at medium speed. Beat in both sugars and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with milk, beating well after each addition. Stir in pecans and mix just until blended. Spread batter in prepared pans.
4.  Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool on racks.

*To toast pecans, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.

Make the frosting:

1.        Place chocolate in food processor bowl. Cover and process until finely chopped.
2.        Heat cream and butter in saucepan over medium heat until it comes to a gentle boil. Add hot cream to chocolate and process until completely smooth. Add vanilla and process to blend. Transfer to a bowl and let cool. Cover and refrigerate for 1 to 1 1/2 hours or until of spreading consistency.

Assemble the cake:

1.        Place one cake layer upside down on serving plate. Spread a generous amount of frosting over top of cake layer. Place second cake layer right side up on top. Frost top and side of cake with remaining frosting.
2.        Arrange pecan halves in concentric circles on top of cake.

Make the spiked cream:

 

1.  Beat cream with sugar and bourbon in medium bowl until soft peaks form, using electric mixer at medium speed. Cover and refrigerate until ready to serve.
2.  Just before serving, sift confectioners’ sugar over top of cake. Slice cake and place on dessert plates. Add a dollop of spiked cream to each, if desired.

Godiva White Chocolate Butter Bars

 

Yield: 12 to 15 bars
Difficulty: Easy
Preparation: One hour plus baking and cooling times

Butter cake: 

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
l 1/4 teaspoons vanilla extract
1/2 cup milk

Topping:

1 package (8 ounces) cream cheese, softened
2 large eggs, at room temperature
3 1/2 cups confectioners’ sugar, sifted, divided
1/4 teaspoon almond extract
2 teaspoons pure vanilla extract
2 bars (1.5 ounces each) Godiva Solid Ivory, melted
1/2 cup pecans, finely chopped

Make the butter cake:

1.   Preheat oven to 325°F. Spray 15 x 10-inch jelly roll pan with nonstick cooking spray. Set aside.
2.   Sift together flour, baking powder and salt. Set aside.
3.   Cream butter and sugar in mixing bowl at medium speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition. Lower the speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth (do not over mix). Pour batter into prepared pan and spread evenly.

Make the topping:

1. Beat cream cheese, eggs, 3 cups of the confectioners’ sugar, almond and vanilla extracts at low speed. Beat until smooth. Increase the speed to high and beat for 3 minutes. Reduce the speed to low and add the remaining confectioners’ sugar. Beat until smooth. Pour over batter and bake for 35 to 40 minutes or until the top is lightly browned all over. Cool in pan on wire rack for 30 minutes.
2. Drizzle the top decoratively with melted solid ivory and sprinkle with chopped pecans.

Sitting Shiva Sympathy Gift Basket –
The Jewish Tradition of Mourning

 

Sitting Shiva is the tradition of mourning in the Jewish religion. It begins with “the meal of consolation,” prepared by family and neighbors. Those who cannot to make a personal visit, send a food gifts basket such as a Shiva Food Gifts or Sympathy Gift Baskets with a thoughtful card in an appropriate and helpful gesture.

Strength in numbers 

 

Sitting Shiva is the tradition of mourning in the Jewish religion. Gathering together as a community is at the core of sitting Shiva, just as it is at the core of many Jewish traditions. The strength and support of friends, family and neighbors, during sitting Shiva, plays a key role in helping the bereaved get through the process of grieving.

Shiva is the mourning period, traditionally observed by the parent, spouse, sibling or child of the deceased. During Shiva (“sitting Shiva”), which is traditionally a seven day period that begins immediately after the funeral, the family stays home to focus on their grief, remember their loved one and receive visitors. Although traditionally a seven-day period, many families sit Shiva for a shorter period; perhaps 1, 2 or 3 days. The Shiva period is often announced at the funeral.

Sympathy Gift Baskets are Customary 

Jewish custom discourages sending flowers or gifts other than food when people are sitting Shiva. In fact, Shiva begins with seudat havra-ah, “the meal of consolation,” prepared by family and neighbors. For those who are unable to make a personal visit, sending a food gifts basket such as a Shiva Food Gifts or Sympathy Gift Baskets, with a thoughtful card is an appropriate and helpful gesture.

“I find that when giving a sympathy gift or sympathy basket, people feel the need to send it immediately,” says Jane Moritz, owner of The Challah Connection. “However, it’s important to remember that people are visiting throughout and even after the Shiva period. The need for food to share continues for some time, so spacing out gifts is perfectly acceptable.”

Be sure to find out if the family sitting Shiva keeps kosher so you can send an appropriate food gift basket. In addition, when you are thinking of what to write, a simple message when people are sitting Shiva is best. Consider a message such as “With our heartfelt sympathy,” or “We are so sorry for your loss. You are in our thoughts,” or the most traditional, “May God comfort you among all mourners of Zion and Jerusalem.”

What you can do and say 

For many, consoling the bereaved that are sitting Shiva can be difficult and uncomfortable. However, Jewish customs are quite clear in describing proper etiquette and that helps alleviate awkward feelings. Generally, be a good listener and be as helpful as possible when people are sitting Shiva.

Soon after arriving, visitors should approach the mourners and sit quietly with them, possibly offering a hug or handshake, but letting the mourner begin the conversation. They may not feel like talking at all, and sitting in silence is perfectly acceptable. Alternatively, the visitor can simply say, “I’m sorry,” and that can be enough. Just being there says it all—words are not always necessary when visiting those sitting Shiva

It helps to remember that Shiva occurs during the most intense days of mourning. Those who have just lost a loved one will experience a range of powerful emotions, and that is an important part of the healing process. This is the perfect time to share stories, photos and cherished memories of the deceased. Moreover, if you do not know what to say, remain silent.

Shiva—an act of kindness 

If there is a chance to be helpful, make an offer, or just complete the task, when appropriate. Run errands, pick-up at the airport, host someone coming in from out of town, cook or clean up, or take care of children. Whatever can be done to remove daily chores from those sitting Shiva becomes an immense help. Shiva calls should be thought of as an act of kindness, not as a burden. The visit can be an hour or less to avoid tiring the family. Different families will observe Shiva in different manners. It is traditional for mourners to have a tear in their clothing to symbolize their loss; they may sit on low stools or even on the floor to show the depth of their sadness, and some show a traditional disregard for vanity and personal comfort by maintaining only the minimal standards of personal care, dressing simply and covering mirrors. Usually a 24-hour candle burns in memory of the deceased. In some homes, mourners will recite Kaddish up to three times a day with a minyan, which is a group of 10 Jewish adults. At times, it is difficult to gather a minyan, so visitors who can participate are especially appreciated.
 

 

 

Fruit Gift Baskets

Dried Fruit, Crisp Nuts, Chocolate Covered Fruit And Fresh Fruit

 

From what is on the bottom of your yogurt to the apple that Eve ate, fruit has seeds planted throughout our culture. The meaning of the word fruit can be a thousand different things depending on context, but when it is presented as a gift, it shows elegance and thoughtfulness. Fruit gift baskets are the easiest gifts to give, with no assembly, wrapping, or boxing required.

 

Fruit gift baskets are also the ideal ready to present gift that is perfect for the busy gift giver.

 

 

Perfect for housewarmings and hostess gifts, fruit gift baskets come with a variety of fresh fruit and other items. Fruit gift baskets can focus on a specific region and have specialty items or baked goods. Fruit gift baskets arrive perfectly presented in baskets overflowing with bounty, and the baskets can be used long after the contents of the basket disappear to hungry holiday crowds or famished homebuyers who forgot to buy food on the first night in the new place.

 

Fruit gift baskets are filled with the finest pears, apples, oranges, cheese, and various treats. For less than $60, the home of friends and family can be warmed with the red, orange, and green tones of the shiny, hearty fruit.

Fresh fruit gift baskets come in a variety of prices and sizes. Their Deluxe Fruit Basket include fruit from the world’s best orchards high in the mountains to tropical groves.

 

Papayas, pears, pineapple, kiwi, and bananas burst from the brown wicker basket – for less than $100.00, the world’s most fabulous fruits will make any gift receiver elated.

 

Nearly everyone loves chocolate. Adding chocolate to fruit gift baskets, making them the ideal gift for any sweet lover – the perfect fall back gift for any occasion. Nestled crisp apples and pears, cheese, and their chocolate truffles and other chocolate munchies into a wicker basket adorned with ribbon. For as little as $70, the chocolate fruit wonder of a gift will live up to its name and be the favorite.

 

 

Dried fruit isn’t just for campers anymore. Dried fruit gift baskets are a perfect holiday gift – they can go from being a gift to a luscious snack by just unwrapping the package. The perfect anytime snack that doesn’t require peeling or washing, dried fruit baskets of mixed dried fruit make perfect snack gifts.

 

For more of a mix, fruit and nut gift baskets offer even more choices. For a sweet, salty, healthy gift  stuffed with crunchy pears and apples and a generous amount of snacks including mixed nuts, the Deluxe Fruit Basket is more luxurious and expertly package that any fruitcake on the planet.This beauty of a gift is easy to give and easier to enjoy.

 

Plentiful and always welcome, fruit gift baskets are an ideal gift the family and friends who have everything. There is never such a thing as having too much beautiful, fresh fruit and snacks, so fruit gift baskets will be welcomed with smiles everywhere they go.

 

Visit us online today to order your fresh fruit gift baskets for that upcoming occasion!

Chocolate Corporate Gift Baskets

 

Proven to make people feel happy by releasing serotonin, chocolate has become the gift to give for birthdays, holidays, or any day. When a gift giver wants to make a person really appreciate a gift, the best thing to send is a chocolate gift basket. Chocolate gift baskets are literally baskets of happiness.

Godiva’s chocolate gift basket line will please even the most discerning chocolate connoisseur. Truffles, chocolates filled with caramel and creme, hazelnut pralines as well as some decadent surprises are very simply and elegantly tucked into a wicker basket, adorned with a ribbon. This little wonder of a chocolate gift basket will guarantee smiles.

 

To be the life of any party or to make it the perfect date, arrive with a happy bubbly gift, known widely as a chocolate wine gift basket. The chocolate wine gift basket is the little black dress of the chocolate gift basket world because it works for any occasion and is always a huge hit. Whether for a romantic picnic or a gift for a housewarming, the pop of a wine cork and the smell of chocolate are synonymous with indulgence.

 

Any extras in the chocolate gift basket are a plus. Many housewarming gifts never include the one thing that seems to be forgotten on the first day in a new place: food. A bottle of California Syrah, a tin of chocolate squares, and other sustenance like havarti cheese, nuts, and crackers nested in a rectangular basket will be the welcome gift for any occasion. For around $100, it may seem a little steep, but the return on investment for a chocolate gift basket like this will go far.

 

Corporate gifts usually don’t hit the mark with everyone. Who really needs an engraved picture frame touting the anniversary of their company or another company-logo hat, t-shirt or sweatshirt? Not many people require more than one gift, but everyone will welcome a chocolate corporate gift basket with open arms and rumbling stomachs. Chocolate corporate gift baskets will lift the spirits of employees, clients, vendors, and friends. Chocolate gift basket pros all have corporate purchase programs that provide discounts on an increasing scale – the more money spent, the better the discounts. Any chocolate gift basket that for sale is available with the corporate program.

 

There is no going wrong with a chocolate gift basket. The little wicker and chocolate concoctions bring smiles everywhere they go. For very little money, a lasting impression can be made on friends, loved ones, or employees. No wrapping paper, already perfectly decorated, very little guesswork or shopping, assured happiness by the receiver – all of these things define a chocolate gift basket. Everyone needs a little sweetness in their life, and with a chocolate gift basket they are being given a gift to indulge and enjoy.

 

Visit us online today at www.thesweetbasket.com and discover our vast selection of rich decadent chocolate gift baskets perfect for any occasion!

 

 

Pairing Wines & Chocolate

 

 

Some say it can’t be done, pairing wine with chocolate, but if you have theright wine to complement the right chocolate it can be a match made in heaven! Whether you are pairing a delicate white chocolate or a lively dark chocolate with wine, there are a few pairing tips to keep in mind.

 

Tips for Successfully Pairing Wines with Chocolate

Rule #1, the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards sour.

When pairing wines with chocolate, your best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate tends to pair well with an intense, in-your-face California Zinfandel.

Similar to “formal” wine tasting, if you will be experimenting with several varieties of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.

White Chocolate Wine Suggestions

White chocolate tends to be more mello and buttery in flavor, making it an ideal candidate for a Sherry (try Manuel de Argueso Pedro Ximinez), a Moscato d’Asti (try Michele Chiarlo Moscato d’Asti 2005), from Italy’s Piedmont region offers a hint of carbonation, or an Orange Muscat (such as Quady Winery’s Electra 2005 Orange Muscat). The Sherry and Moscato d’Asti will pick up the creaminess of the chocolates and the Orange Muscat will pick up any fruit tones present.

Milk Chocolate Wine Suggestions

Pinot Noir (Rex Goliath Pinot Noir) or a lighter-bodied Merlot (try Hogue or Columbia Crest) will complement a bar of milk chocolate, a creamy chocolate mousse or chocolate accented cheesecake. Rieslings, Muscats (try Bonny Doon’s Muscat Vin de Glaciere 2004) or dessert wines tend to hold up well to mild milk chocolates.

 

Dark Chocolate Wine Suggestions

 

Dark or bittersweet chocolates need a wine that offers a roasted, slightly bitter flavor itself, with perhaps a hint of its own chocolate notes. Cabs and Zinfandels have a history of perfecting the dark chocolate match, resulting in an unparalleled tasting combination. A Cabernet Sauvignon or a Zinfandel (try Grgich Hills Zinfandel 2004) will more than fill your chocolate pairing expectations.

Call us today to order your wine gift for that upcoming occasion or visit our website today!

Writing the Perfect Baby Gift Thank You Note

 

You’ve gotten a beautiful baby gift, what do you do now? The most appropriate thing to do when you receive a gift in the mail is to notify via phone or email that you have received the gift.

With a new baby at home it might be difficult to immediately send out handwritten thank you notes and most people will understand, but a simple call or email to inform them that you received the gift will be most appreciated.

Having been in the gift business for over five years, our company receives numerous emails and phone calls each week from customers wanting to verify that a gift we sent on their behalf has been received. Some go so far as to ask us to phone the recipient because they are too embarrassed and don’t want the new mom or dad to feel bad for not thanking them sooner.

After the thank you phone call or email, a follow up handwritten card in the mail within a month or so will also let the person know that you appreciate the gesture. Take another step by adding a photo of the newborn with the gift incorporated in the photo.

The handwritten note should include first and foremost a line of appreciation for the thoughtfulness of the time and energy taken to select a gift for your baby. It should then be followed by a description of the gift itself and how helpful, cute, useful or original the gift may be. Let the gift giver know that you’d love for them to meet the baby in person and thank them again for their generosity. The closing signature from you personally is appropriate.

Here is an example of a quick, thoughtful note:

Dear Jane,
Thank you so much helping us welcome Baby Jack into the world. We just love the new bib, burp & blanket gift set . These personalized treasures will come in handy at every phase. Thank you again for thinking of us. We hope you can meet Baby Jack in person soon.
Love, Julie

Technology is a convenient time-saver for a new parent, but nothing compares to reciprocating the kindness of a friend or family member with a handwritten thank note.