Pike Place Market

1906 Post Alley

Seattle, WA 98101

www.roseschocolatetreasures.com

206.441.2936

 

What’s new at Rose’s

We’re marching towards Spring, so here at Rose’s we’ve created a new delight to lighten up the end of Winter.  Along side all of the other treasures in our chocolate case we’ve added a beautiful new bark.  A lovely slab of our 64% dark chocolate topped with blue berries and pieces of candied ginger.  Yum!

 

 

Saint Patrick’s Day

In honor of this Holiday, we felt the need to get festive for you.  It was hard work, but we convinced some leprechauns to turn our shamrock bonbons green.  Our green shamrocks are full of Irish luck and Irish Whiskey.  As you know, here at Rose’s we’re not shy about giving you the best, so our dark chocolate bonbons are filled with our favorite triple distilled imported Jameson Irish Whiskey ganash. 

 

 

 

Chocolate Whiskey Cake

1 cup Rose’s Chocolate Treasure’s Pure Cocoa Powder

plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee (I recommend our locally roasted Stellar Breeze coffee )
1/2 cup Irish whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt

½ cup Rose’s Chocolate Treasures Cacao Nibs
2 large eggs
1 teaspoon vanilla

 
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting

 

Directions

Preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Cooks' note:
This cake improves in flavor if made at least 1 day ahead and kept in a cake keeper or wrapped well in plastic wrap at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

 

Easter

Spring is almost here and Easter will be with us in a breeze.  Once again, its time for chocolate bunnies and Easter egg hunts.  We will be hand decorating some of our solid chocolate bunnies for you.  We have bunnies for all appetites of indulgence bouncing all the way up to six pounds!  Of course, we have other Easter keep sake boxes and many other treats to fill your Easter basket.  Come on in for a visit and hunt for our Easter eggs! 

 

 

Easter Brunch

Looking for something new to serve with your Easter brunch?  Rose’s Chocolate Treasures is proud to offer Amera Gold Double Smoked Wild Alaskan Sockeye Salmon and an assortment of salmon, shrimp and lobster pates.  The salmon fillets have no preservatives and are Alderwood smoked locally.  Like chocolate, salmon has long been a super food as it is a great source of omega 3.  These North West favorites would make a delicious addition to your Sunday brunch. 

 

Smoked Salmon & Cacao Nib Dip

8 oz of cream cheese

1/3 cup of sour cream

1/3 cup Rose’s Chocolate Treasures Cacao Nibs

1 tablespoon fresh lemon juice

4 oz Amera Double Smoked Wild Alaskan Sockeye Salmon

1 ½ tablespoons minced fresh chives

1 tablespoon minced fresh dill weed

White pepper to taste

 

Directions

1)     In a food processor, blend cream cheese, sour cream, and lemon juice until smooth

2)     Add salmon, chives, dill, and white pepper.  Blend until well combined.

3)     Stir in cacao nibs

4)     Serve with crackers or sliced baguette

 

 

 

 

New Chocolate Classes

The dates are set for our March and April classes!  If you missed out on our other classes because they were sold out, then it’s time to sign up! Get some of your friends together and make an evening of it! We drink wine, play jazz, nimble on treats and make chocolate! To sign up either call us at 206.441.2936 or email roseschocolatetreasures@yahoo.com.   

 

Tuesday, March 18th

Easter, Dipping and Decorating

Make your own gourmet chocolate Easter treats!  Our Chocolatier will teach you techniques to decorate your own Chocolate Easter eggs. Roll into spring with handmade truffles and dipped Marshmallows. Hop home with an Easter basket full of treats!

$50

 

Tuesday, April 8th

The Art of the Truffle

Join us for a fun evening of truffles and wine! Learn to make true hand dipped truffles! We'll start off by making the basic truffle. Then you decide what flavors you want to add and what you want to coat your truffles with to make both sweet and savory treasures. Take home a treasure box full of your creations. $50

 

Tuesday, April 22nd

Chocolate – The New Super Food

Learn how you can have your chocolate and be healthy too! Our Chocolatier will teach you the benefits of keeping chocolate in your diet. You will learn about the health benefits of chocolate. You’ll also learn how to pair chocolate with other Super Foods like blueberries, almonds and apples.  Join us for an evening of healthy indulgence! $50

 

**Classes start at 7p.m.and are held at our West Seattle facility**

The Unique Services Building

4611 – 36th Avenue SW

Seattle, WA 98126            

Pike Place Market 206.441.2936 West Seattle POD 206.935.2769

 

 

Chocolate Astrology

Happy Birthday to all my Pisces friends!  I suspect the universe will be a bit more compassionate this month.  The Sun, Venus and Mercury will be spending a fair amount of time in Pisces.  This will be a dreamy phase; you’ll notice it as you sleep, with you ambitions and the delightful day dreams. You’ll experience more emotions and empathy as well.  Venus and Mercury are playing a big part in this, so don’t be afraid to share those emotions.  For this month, I recommend our new dark chocolate candied ginger and blueberry bark because a nice big piece of that is such a joy to share.