The best kind of mail: Chocolate

A few weeks ago, I discovered Blake Makes, a food blog run by Blake over in New Orleans. In addition to the great recipes and food photography, Blake and his wife, Bridget, also give a little back to the foodie blogosphere. First, Blake gave away jars of his very own peanut butter dulce de leche (don't you lick your lips just reading those words?). I wasn't lucky enough to get some of that, but I did score some Sucre' chocolates that he was nice enough to give away last week. And the week after that,  he gave away still more chocolate, from TCHO. So, if you haven't yet discovered Blake Makes, I suggest you head on over there for your chance to not only see some delicious stuff, but to also possibly win some delicious stuff.

I got my package from Sucre last week and was so excited to find this pretty little box under all the popcorn packaging and even a temperature control packet (which, by the way, I thought was a package of hot chocolate when I looked at it really quickly. Haha).

Sucre

And here's the inside. The ornaments of a few of the pieces got a ltitle roughed up, but no biggie. It sill looked SO pretty and good. If you want a description of the pieces, you can check out this picture from Blake.  

Sucre 2

I wanted to eat a little bit of each piece before blogging about it, which meant splitting a lot of these with my husband. This wasn't easy. This is not like that junky box of chocolates you get at Valentine's Day where, after biting into an unknown chocolate, you decide the filling is awful and you end up throwing it away or putting the other half in the box for your husband to possibly eat. Nope, these were all super delicious. And what I really liked about these is that, as delicious, high-end, good quality chocolate they didn't just focus on dark chocolate. I like any kind of chocolate but I think when people hear "good chocolate" they automatically assume dark. And I am a lover of all the chocolates, especially white (even though it's not technically chocolate).  

Our favorite, by far, was the blange. It was a white chocolate ganache finished with a bit of banana and rum. It was so creamy, so smooth, so good. Like eating a white chocolate flavored pad of butter :) I also loved the meuniere, a brown butter and toasted almond infused chocolate ganache a lot. But they were all so so good. I definitely have my eye on the New Orleans Collection at the Sucre sight and might have to order it soon.

Thanks, Blake and Sucre!