Chocolate Buffet for Christmas Day or any day of the year

Chocolate Buffet for Christmas Day or any day of the year

For the hot chocolate bar toppings, Use our Wilshire Jars in different sizes.  Use a variety of sizes to really add some height and interest to the whole thing. Use a few tall ones for jumbo marshmallows, a few short ones for toppings like toffee bits, and mini ones for coarse sea salt. And how are your guests gonna get those toppings out? To make the jars look a little more festive yet still be with that rustic theme, wrap red bakers twine around the jars a few times. The labels were a breeze, print them on cardstock on your home printer.

And now for my most flavorist part — the toppings:

  • Hot Cocoa
  • Marshmallows (mini, Mallow Bits, peppermint, french vanilla, sugar cookie, caramel – any variety!)
  • Chocolate chips (or white chocolate chips, butterscotch, peanut butter)
  • Candy canes – whole for stirring, crushed for srpinkles
  • Caramel – sasprinklesaft Caramel Bits
  • PEEPS Marshmallows (they are an adorable hot cocoa topper!)
  • Toffee Bits
  • Cookies – Pepperidge Farm Pirouettes are a nice choice
  • Pretzel rods
  • Cinnamon
  • Finely chopped nuts
  • Corinthians Flavoured Cream Wafers (I love the Choc Mint ones)
  • Whipped Cream
  • Flavored syrup
  • Chocolate syrup
  • Sprinkles
  • Bailey’s Irish Cream, Kahlua or other favorite spirits
  • Pretty straws or spoons
  • Mugs
  • To go coffee cups (not with the adult hot chocolates please!)
  • Tea, Coffee or Cider are nice options to have

And every hot cocoa bar needs a good sign.

Hot Chocolate

INGREDIENTS:

  • ¼ cup cocoa powder
  • ½ cup hot water
  • 20 ounces chopped the semi-sweet chocolate
  • 10 cups whole milk (or 2% – see notes)
  • 2 ½ cups heavy cream
  • 1 (12 ounces) can evaporate milk (not fat-free)
  • ½ cup sugar (optional)
  • ¼ teaspoon salt
  • toppings: marshmallows, toffee bits, coarse sea salt, mini chocolate chips, crushed peppermints, candy canes, soft peppermint sticks, whoppers, Lindt truffles, pirouette cookies, whipped cream, dark chocolate syrup, caramel sauce + whatever else you fancy!

DIRECTIONS:

  1. Start by adding the cocoa powder to a bowl, pour in the hot water and whisk until mixed.
  2. Add the cocoa mixture along with the chopped chocolate, milk, heavy cream, evaporated milk, and salt to a 6-quart slow cooker or larger. If you’re serving this with a hot chocolate bar and toppings, consider leaving out the sugar to avoid the hot chocolate being too sweet. If you’re serving the hot chocolate solo, add in the sugar.
  3. Cook the hot chocolate on the high setting for 4 hours or on low for 6 hours. Low for 6 hours is what I prefer. Make sure to stir the hot chocolate every hour to keep the chocolate from settling to the bottom.
  4. Keep on the warm setting if you’re serving it hot chocolate bar style with toppings on the side. Leftover hot chocolate can be refrigerated for up to one week and warmed in the microwave before serving.

NOTES:

  1. You can also make this on the stove if you don’t have a slow cooker. Just whisk the water and cocoa powder together over medium heat until it begins to simmer, add in the remaining ingredients and whisk until the chocolate melts. Make sure the hot chocolate doesn’t boil. You want it to just barely reach the simmer point. It’ll take you in the ballpark of 15 minutes altogether.
  2. Oh please don’t make hot chocolate with anything less than 2% milk, it just won’t give you that deliciousness. Also a no-no, fat-free evap milk.
  3. You can halve this recipe to serve 7-10 guests.

 

Nannas Nuts & Bolt Recipe

Nannas Nuts & Bolt Recipe

Ingredients

  • 600 g Kellogg’s Nutri-Grain cereal
  • 300 g salted mixed nuts
  • 45 g cream of chicken instant soup
  • 45 g salt-reduced french onion soup mix
  • 1 tsp mustard powder
  • 1 tsp curry powder
  • 1/3 tsp cayenne pepper *to taste
  • 1/2 cup oil warmed

Method

  • STEP 1In a large container combine Nutri-Grain and nuts.
  • STEP 2Mix together, soups, mustard, curry, cayenne and oil. Pour over nuts and bolts and mix very well.

Put it in our jars with some simple ribbons as a home-made gift, perfect Christmas gift.

How to use Himalayan Cooking Salt Block Stone

How to use Himalayan Cooking Salt Block Stone
Any heating method can be used to heat up the cooking plate. Be the star of any barbecue by just putting the cooking plate above your barbie whether it’s gas, charcoal, butane, small cooker, barbecue, kitchen stove, any heating source is acceptable to heat up this solid rock salt flavour cooking plate.

Salt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to any cooking. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it is tantalisingly tasty. Salt experts always outline the benefits of the ancient practice of cooking on salt blocks. Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining.

Salt Cooking Block Care Instructions

Usage
Be sure the block is completely dry before use
If used previously, the block should have rested
Use any heating source
Please take care of safety

Cleaning
If hot, allow your block to cool completely first.
Moisten the salt block with a damp sponge (do not use soap).
Scrub with a soft brush or green scouring pad to remove any stuck matter, and wipe clean with the sponge.
Try to keep the block as dry as possible – the less water the better.
Repeat until the block is free of any cooked on food.
Tamp dry with a paper towel or clean cloth, and set on a drying rack. This process removes only a very thin layer of the salt and preserves a relatively smooth surface.
The powerful antimicrobial properties of the salt ensure that it is always proper and ready for future use, with no need for detergents.

Storing
Store in any location where humidity is at a minimum. I keep many of mine on the windowsill. If you live in a humid climate, wrap the block in a towel and put in the cupboard.

How to do a High Tea

Plan ahead

Decide if you would like to have a theme. Should everything match plates, knives, forks and spoons? Or should it be a mix and match like a Mad Hatters theme.

What to drink

The first choice is obviously tea- Earl Grey, English Breakfast and Green Tea. But for those warmer days why not try an ice tea? Make some Dilmah Rose and French Vanilla tea serve it with ice, chopped strawberries and some mint. It will look great and taste good too.

Menu

At most tea parties there will be a selection of both savoury and sweet bites to satisfy both kinds of appetites. If your tea party is an in-between meal, you will only need a small selection of bites. If your tea party takes the place of a full meal, you’ll want to offer a greater selection. Plan your menu. Include both savoury and sweet food.  We can help with some tasty recipes in our HIGH TEA ENTERTAINMENT SET – 3-TIER CUPCAKE STAND & RECIPE BOOK

https://aromaplus.com.au/product/high-tea-entertainment-set-3-tier-cupcake-stand-recipe-book/

6 Hot Selling Scents of Essential Oils

 6 Hot Selling Scents of Essential Oils

To see our range visit here for our 10ml and our 50ml and our gorgeous Aroma Gift Set.

Lavender, Tea tree, Peppermint, Eucalytus, Orange, Lemongrass

 

100% pure aromatherapy essential oil set100% pure aromatherapy essential oil set

 

How to Use Essential Oils

How to Use Essential Oils

100% pure aromatherapy essential oil set