A few months ago, I noticed a deal on Amazon Local for a chocolate walking tour of Beverly Hills. As you know by now, I love sweets, especially chocolate, so this was right up my alley! Plus, I hadn’t tried half of the shops on the list, so this was the perfect excuse to finally check them out. So, along with my sister Bethany and friend Randi, we set out to taste some of the best chocolate in Beverly Hills, on foot!
The tour was organized by Great Food Tours and led by Jason, who was very knowledgeable about not only each shop we visited, but LA and Beverly Hills as well. He shared interesting facts and details about local landmarks, and even those of us who have lived here for decades still learned something new. If you’re looking for something different to do with local friends or out of towners, this is a super fun way to spend two hours walking around Beverly Hills while experiencing great food!
The day of our tour the weather was absolutely perfect–68 degrees and a sunny sky. We started out at Sprinkles Cupcakes where we were treated to a mini Chocolate Marshmallow Cupcake–dark chocolate cake filled with marshmallow cream and bittersweet chocolate ganache. Rich, moist, and delicious!
From there, we walked down Little Santa Monica to Sugarfina, which I had driven past a gazillion times but never been in. The store is gorgeous–clean lines, simple colors, and their displays and packaging are beautiful.
We were given a few candy options to sample–I went with the Champagne Bubbles and the Robin’s Egg Caramel. The champagne bubbles have tiny nonpareils on the outside, giving it some crunch, and the champagne flavor came through nicely. The robin’s egg was perfect–dark chocolate, amazing caramel, and a candy shell.
We were also treated to a small bag of our choice, and I selected the Champagne Bears because, well, champagne and gummi candy–how awesome is that?
On the way to our next shop, we stopped at the Beverly Hills Visitor Center and I learned they have coupon books with great deals, including two for one Sprinkles cupcakes! So next time you’re in the area, swing by and snag one! They’re located right across the street from the Paley Center.
Next, we walked down to Beverly Drive to Edelweiss Chocolates. The woman working there was absolutely adorable, and even let us see their factory, which is mainly just supplies and marble slabs because they do everything by hand!
While there, we tasted the dark chocolate covered marshmallow which was incredibly fluffy and fresh, and nothing like a store-bought one.
Fun fact: Edelweiss was the inspiration for the I Love Lucy chocolate factory episode.
Stop number four was Lette Macarons, located on Charleville just east of Beverly Drive. It’s a place I’m all too familiar with because I used to get my eyebrows done across the street, and would treat myself to a salted caramel macaron each time I had an appointment. It’s an expensive but delicious addiction! Anyway, on the tour we sampled their Caribbean Chocolate macaron, which is filled with an incredibly rich and delicious chocolate ganache. Fun fact: Lette’s architect won the City of Beverly Hills Design Award for the concept and design.
We then continued down Beverly to Vosges Haut-Chocolate where we tasted a Naga Truffle made from curry powder, coconut, and milk chocolate, a very unique combination! p.s. Ignore my horrible polish job in the following photo.
We also learned the proper way to eat a truffle–rub the flat bottom with your thumb, turn it upside down, take a bite, feel the texture on your tongue, then eat the rest. Not sure I’ll always do that, but good to know when it’s time to bust out a fun fact at a dinner party.
Taking a break from chocolates, we then visited Beverly Hills Brownie Company. They have every flavor brownie imaginable, but since this was a chocolate tour, we sampled the Simply Classic flavor. Dense and fudgy, this will definitely help with any chocolate craving!
Our last stop on the tour was Teuscher Chocolates of Switzerland, located on Brighton Way. Apparently champagne was the flavor of the day, because we were treated to Champagne Truffles made with Dom Pérignon and covered in dark chocolate.
Not only did I get to try delicious local treats, I got to explore Beverly Hills on foot, something I don’t do very often. It was obvious that everyone on the tour really enjoyed the experience, and I would do it again in a heartbeat!Print This Recipe
I haven’t been posting much lately, but that is about to change. I’ve been working at home for myself since last April, so I haven’t had regular guinea pigs to try new recipes out on. But…I’ll be starting a new job next week which means lots of coworkers who hopefully like sweets! And coworkers who like sweets means captive guinea pigs. So stay tuned for more recipes on a regular basis again. Now let’s talk about baked donuts…
This recipe rocks! These donuts are soooo good, and I’m not even a donut person. They’re like moist and fluffy mini cakes that are intended to be eaten for breakfast. What could be bad about that, right?
Plus, this recipe finally gave me the opportunity to use the cinnamon sugar grinder I got from Trader Joe’s. See the sugar chunks in the photo? Brilliant! Next time you’re at TJ’s, pick one up, it’s amazing and so perfect for this recipe!
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
1 cup milk
3 tablespoons cinnamon sugar
- Preheat the oven to 425°F. Lightly grease a donut pans.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter into donut pans, filling the wells to about 1/4″ shy of the rim.
- Bake for 10 minutes.
- Remove from the oven, and shake warm doughnuts in a bag of cinnamon-sugar.
Yields 12 to 14 donuts.
Recipe adapted from King Arthur Flour.
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I love baking, but doing the dishes is a whole other story. When I find complex recipes that I know I must try, I tend to break up the steps and get as much stuff done in advance so I don’t have to wash and rewash dishes all day.
So when I discover recipes like Hershey’s amazingly moist one-bowl chocolate cake, I have to share the details with everyone. Not only is it super easy to make, I used one bowl, two measuring cups, two measuring spoons, and a spatula. That’s it! The only thing that makes this recipe even better is that you can use it to make layer cakes, a bundt cake, a 9 x 13 cake, or cupcakes! It’s the perfect chocolate cake recipe, and each time I make it, I receive tons of compliments.
This time, I made a bundt because I hate frosting cakes and it’s amazing what a little dusting of powered sugar can do to elicit ooohs and aaahs. (It’s true, I made this for a New Year’s Eve party and everyone raved about it.) But I’ve also made this as cupcakes and layers cakes, I love that it’s so veratile.
Disclosure: I received a bundt pan from Baker’s Secret.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Quick note about temperature: If you’re using a dark pan, you should lower the temperature 25°. If you’re using glass or a light pan, leave it as the recipe says. Here you can see the two different colored pans–since I used the dark Baker’s Secret pan, I lowered the temp. (Side note: The Baker’s Secret pan has HANDLES. Do you know how much easier it is to hold and flip a bundt pan with handles? Pure brilliance!)
Heat oven to 350°F. Grease and flour appropriate baking pan(s). (See below for variations.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan(s).
12 cup Bundt pan: Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Dust with powered sugar.
Two 9″ round cake pans: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
One 9×13 baking pan: Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
Three 8″ round cake pans: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Recipe from Hershey’s.
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A good muffin recipe is hard to find. I’ve tried so many that resulted in dense, short, and tasteless muffins that I began to give up hope. Behold the King Arthur Flour recipe! Not only are these muffins moist, domed, and filled with chocolate chips, they’re super easy to make. Eight ingredients and two bowls means easy baking and minimal cleanup.
Plus, if you don’t like chocolate chips in your muffins (I’ll pretend you didn’t say that.), you can easily swap them out for raspberries or another fruit. This recipe is really versatile and works with any kind of mix-in.
2 cups pastry flour or all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups chocolate chips
1 cup milk
1/4 cup vegetable oil or softened butter
2 large eggs
Preheat oven to 500°F. (Don’t panic, the temperature will be reduced later.)
Blend together the dry ingredients and chocolate chips.
Beat the liquid ingredients (milk, oil or butter, and eggs) together until they are light. I used my OXO egg beater for this, and it worked perfectly.
Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds. The batter will be lumpy, but that’s fine.
Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.
Yields: 12 muffins, 24 mini-muffins, or six jumbo muffins.
Recipe adapted from King Arthur Flour.
Happy New Year!
2013 has been yet another sweet (and savory) year for Nosh With Me. Thanks for reading!