Chocolate for the Summer

Although I have already blogged on about seasonal chocolates, I think a chocolate without something behind is incomplete. This time I will let you decide on a perfect combination of chocolate for the summer and a summer heat reliever. The personal list that have here is all worth a try, and superb cooler.

No. 1 Smooth Cocoa with Ice and Buttery Biscuit in Chocolate Fillings.

I really like smooth cocoa, but lately Banana Frost was my indulgence. What is so amazing about cocoa is its stingy odor when it reaches your nostril. It should be topped with smooth cream and chocolate globules or shredded chocolates. I wont specifically recommend any butter biscuit since you can make it personally. Its up to your taste, and the available resources you have. Again don't think that making your chocolate summer would not be successful with a very simple, fun and inexpensive chocolate delights.








No. 2 Chocolate French Toast with Cappucino Cooler

The first time I tried french toast was superb food discovery. A friend of mine introduced like 2 years ago and I have been experimenting on it based on the available ingredients I have at home. When a chocolate package from my cousin arrived, I've tried filling it with chocolate and coated it with rich milk. It turned out to be extravagant.







Cappucino cooler has also been my favorite when I gone to coffee shop and chocolate bars. If you do it yourself, I recommend to sprinkle it with ground cinnamon to add up woody spell and of course the ever famous cinnamon taste. Do not forget as well the ice cream, vanilla will certainly do









No. 3 Chocolate Muffin and Malted Root Beer


Summer with a very cold beer is a relief. Added with vanilla ice cream and malted milk and syrup is even more. Try this one, its also easy but superb in taste.












My uncle cooked us this Muffin with granulated chocolates all over it. This really tasted good. This also best coupled with the malted root beer when I tried it at home. Best consume during warm night while looking at the starry sky and while listening jazz tempo or even your favorite summer music playlist.

What Is It Like To Be Legally Dependable?

Hoping that life will get better, career shift is I think a good way to do. Although my first choice is to take Masteral Degree in Econometrics this coming semester, I just felt that taking Law as well is a brilliant option.

What is it like to be a Dependable Legal Adviser, Defender and Friend?

If I were a person seeking for legal advices, I might choose the one who has a track record specific to my needs. But it is not my absolute requirement, my choice varies depending on my needs and lawyer must be dependable. Dependable means that lawyer is not just capable of winning the battle but finding truth without a burden of doubt and capable of accepting defeat in a justifiable manner. Winning is not all the truth in life, sometimes losing the battle gives us very important lessons to learn. Whatever our reasons are we always need advices and this is what Central Jersey Legal Services can provide. Central Jersey Legal Service provides wide array of legal service from personal injury lawsuit down to estate management. Since the demand for legal advices and services gone complex nowadays due to complexities of our legal system, it is just right to really evaluate dependable lawyers and legal services providers. I tell you choosing the right one is a tedious task, you don not just need right information but also a trust that is often time hardest to entrust with.

If time permits me to become a lawyer, then surely I will be a dependable one.

Knipschildt Chocolate

Forgive me guys, especially those who love their average chocolate because what I got here for you is the one and only Knipschildt Chocolate "Chocopologie". I never tried it myself but its the best in the world wide market. What makes it the best? It is just the world's most famous chocolate, not only that it holds the record of being the most expensive but it also holds acclamations and honor amongst many famous personalities and award giving bodies.

Mr. Fritz Knipschildt

I clearly remember when I walked into my first job in the restaurant business. I had just turned 13 and my sister was sick, so I filled in for her as a dishwasher at a local restaurant.It was a small kitchen full of chefs, a lot of noise, and steam everywhere. I guess I fell in love with all the activity and excitement. The owner was french and had four restaurants – The Plaza Hotel, Marie Louise, and 2 other excellent places; all with very disciplined kitchens and a truly “old school” approach.

In a short amount of time, I quickly advanced and with the opening of a new restaurant in the north of Copenhagen, I was incharge of the bistro kitchen. This was before I had even attended Chef school. After that I worked for another French gentleman at a small 30 seat restaurant called Le Provence. I finally went to hotel and restaurant school for 4 1/2 years in Denmark where I was born and raised.

After just a month of training at Hotel & amp; Restaurant School, I was selected to represent my town in the Danish championship for young Chefs. It was a great experience to compete against the best young Chefs across Denmark. After finishing school, I had the opportunity to work in the beautiful Mont Blanc area of France twice and also in southern Spain.

I would have to say that my love of food started at a young age. I was very fortunate to have parents that took my sisters and I on many trips throughout Europe where we were exposed to all different types of food at a very early age. My parents loved food and to travel. My father's side of the family are all artists and my mother's side of the family are all entrepreneurs. I guess a little bit of both rubbed off on me as I'm creative with food, but also interested in business.

By now, I was flourishing in the restaurant industry and at the same time, the chocolate industry was going through a radical transformation. We had access to the best raw chocolate and incredibly fresh ingredients. This was heaven for a young creative chef and I absorbed it all. With my background in the savory kitchen, I loved to experiment with sweet & savory flavors and I continued to do so with chocolate.

At that time, I moved to the USA as a private chef cooking for the rich and famous. After which I was sponsored by a french restaurant in New York. People were truly stunned when they tasted the infusions of chocolate and spices. They thought I was crazy, but as they tasted the chocolates, they soon realized that these combinations were true matches in heaven. It felt good to be a pioneer in the modern chocolate making and bring new spicy sweet experiences to people.