Dear Suze,
I Choo-Choo-Choose You! And look it has a picture of a train.
Happy Valentines Day!
Love Noods

Dear Noods,
I less than 3 you.
Love Suze

Dear World,
The pic is obviously a reference from Simpsons. Ralph is awesome.
Love Noods & Suze

The chocolate seahorse is deeply ingrained into my soul. I remember the first time I received a box of Guylian Seashells, I didn’t have to share it with anyone AND IT WAS GLORIOUS. I could eat my chocolate in peace and quiet as I slowly ate each chocolate in row order without anyone ruining my system.


You cannot imagine my glee when Guylian finally opened up a chocolate cafe in the Rocks and then Circular Quay and the newest store at the brand spanking new Darling Quarter (TR5/TR6 1-25 Harbour Street, Sydney)


OH.EM.GEE. Helllooooo my pretties! I must return to try each of you!

I was lucky enough to be invited to sample the Guylian Degustation for Two for Valentine’s Day coming up next week. And guys, if your girl has a sweet tooth then this is the place to be! Ooh and if anyone’s looking for interesting ways to give a SPECIAL message to their Valentine and want the chance to express your love on national TV on the morning of Valentines Day, send an email to: marketing@onehundred.com.au


TIER OF HAPPINESS with Duchess Sparkling Wine!


The top tier has: Heart Shaped Belgian Waffles, Praline Ice Cream, Chocolate Dip and Fresh Strawberries


Mmm pouring shot. The waffle is light and crispy and teehee it’s HEART SHAPED you guys! But oh how I ♥ the chocolate dip! I could seriously just sit in front of the teevee and eat a whole jar of the stuff with a spoon. Or bathe in its deliciousness.


And bottom tier:

Dark Chocolate Raspberry Cheesecake: 65% dark chocolate baked cheesecake with cream cheese and raspberry coulis;
Passion Temptation: White chocolate mousse with caramelised passionfruit cream;
100% Pure Pleasure: Belgian chocolate mousse with almond panna cotta and Guylian glaze.

Um. Can I just say amazing? Holy moly I was in chocolate heaven! My fav was definitely the uber light and fluffy white chocolate mousse in the Passion Temptation but the rich and creamy Raspberry Cheesecake fought with my heart and did battle against the incredibly smooth 100% Pure Pleasure. How do I choose?!


Of course to push us further into sugar coma territory, Gianna ordered a crazy awesome Guylian house coffee with chocolate and I chose a Milk Hot Chocolate that came with a chocolate seahorse in the cup and melted into delicious oblivion.


The only way to drink a hot chocolate.


The Guylian Valentine’s Day Degustation ($48/couple) is only available at the Darling Quarter location (TR5/TR6 1-25 Harbour Street, Sydney) on the night of Tuesday 14th February so be sure to call Reservations on (02) 9283 1947. Other items can also be ordered with your degustation in case you have a super sweet tooth or you can grab a Guylian chocolate gift hamper in store to surprise your special someone. Happy Valentine’s Day in advance everyone 😀

ChocolateSuze dined as a guest at Guylian Cafe.

Dude’s there’s an awesome new cafe out west! The Baron (Shop 461 Castle Towers, Castle Hill) opened in early December and it is all kinds of sexy with single origin coffee and get this: it turns into a small bar at night! It’s part of the Castle Towers Shopping Center but the cafe is located outside near the old Timezone and near the bus bay.

One sunny arvo a caffeine hit was much needed so it was a latte for the mothership and a piccolo latte for me. Note: On Monday’s the Baron is an Espresso Bar and do not serve food but full menu is up for the rest of the week tho kitchen closes around 2ish so check what they’ve got.

Aaaand all fueled up I decided to teach my mother how to use Instagram bahaha that’s right kids my mother is on Instagram! Rofl her username is alwayseating or hey follow me chocolatesuze for much lols! But wait what’s that she’s eating?

OH MY FREAKING GOD. How can you not drool at the very sight of this BLAT ($8.50)! I’m suffering from incredible food envy at this sandwich which is packed with avocado slices, crinkly coral lettuce, slices of tomato and the most incredible bacon that was crispy and bubbly. I heart bacon. It makes me oh so happy. And apparently, it runs in the family.

My Meatball Baguette ($10) was tasty, with shavings of salty parmesan and the balls (heh baaalllls) were juicy but woe oh how I wished I had some more bacon!

The menu at the Baron is concise till they find their feet and sadly there’s no desserts on the menu though there’s some marshmallows and tarts from Sweetness Patisserie in the display and I spy a dude at the front counter slowly melting a whole block of chocolate for the deeelicious Hot Chocolate ($4).

They have daily specials which are tweeted and I saw pics of cheeseburgers which made me go omg so will definitely have to come back and check that out and also the bar one night so if anyone’s been let me know!

I loooooove scones. I never used to like scones way back in them childhood years, I always thought cake was far superior to scones. I remember staring sadly at the doughy lump in front of me and wondering why the adults loved them so much. AND THEN I WAS GIVEN CREAM AND ALL WAS RIGHT WITH THE WORLD.

As you can prolly tell, I’m really not one for props but oh golly gosh how I love kids tea sets! I scored a set from the land of the allen key aka Ikea and it was too cute for words!


Anywhos ready for the world’s easiest scone recipe? It’s so freaking easy and super fast to whip up and the recipe is from here, takes about 20mins all up and makes about 10-15 scones.


Ingredients:
3 cups self-raising flour
1 cup cold lemonade (do NOT use Solo! I tried it once and the scones become super dense)
1 cup thickened cream


Preheat oven to 205C. Sift flour into a large bowl. Combine lemonade and cream in another bowl. Add the lemonade and cream mixture to the sifted flour and gently fold ingredients together using a spatula or dough scraper until JUST combined (don’t over mix the dough as this will make tough scones). The dough should be fairly soft and a bit sticky.


Place dough on a lightly floured bench, form into a round and press out to about 3cm thickness. Cut scones using a floured 4cm diameter cutter.


Line a baking tray with baking paper. Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.


If you like your scones to have a soft crust just cover them with a tea towel for a few minutes.


Serve piping hot and with a bowlful of whipped cream and jam!