haut chocolat + gooey brie

Craving some sort of gooey goodness last night to enjoy with my red wine, I broke out this Vosges Haut-chocolat bar − a fabulous combo of dark chocolate and ooey, gooey blood orange caramel. I’m not typically a “I need chocolate” kind of girl, but this went so well with my wine that I couldn’t resist. The experience of eating this is truly an oozing mess and utterly amazing. Check out this ridiculously indulgent Organic Chocolate Peanut Butter Banana Panini Recipe + the full list of irresistible gourmet chocolate recipes on the Vosges site.

While chocolate is not always my go-to thing, cheese totally is. The top dessert of choice is always a fine cheese platter, with exotic fruit sorbet coming in at a close second. This is a photo of my recent experiment with mac + cheese made with Brie, Parmesan, rich coconut milk, loads of freshly ground black pepper, and slivered almonds. It was literally a hot, bubbly, gooey mess and absolutely food coma worthy.

If you are feeling like some adventures in mac + cheese this weekend, try this Bon Appétit Cheesemonger’s Mac and Cheese recipe with Cheddar, Gruyère, and Brie – triple threat! Pair it with a nice Spanish red wine and finish the meal with some sort of dark chocolatey goodness.

Cheers to mouthwatering indulgences. Happy weekend!

© 2011 grande visione

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