Interview with Daniel Stubbe of Stubbe Chocolates in Toronto
Some of my favourite chocolate in Toronto is Stubbe chocolate. I absolutely love their blood orange chocolate truffles and I love their chocolate so much I bought it as favours for my younger sister’s wedding. No higher praise is possible. I was lucky enough to visit the Stubbe chocolate shop in Toronto during a recent trip home and not only sampled some chocolates but also interviewed Daniel Stubbe, a sixth generation chocolate maker.
About Judith LewisEditor and chief blogger at Mostly About Chocolate. Expert SEO. Judge at the Academy of Chocolate Awards, International Chocolate Awards and UK Search Awards.
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It is so exciting !!! 🎉 @jagermeisteruk #JagerLCW is shaking up London Cocktail Week with a selection of tasty cocktails including; Jägermeister Mule, Manifest Hunters Tea, Jägermeister Sour and Jungle Hunt.
They have this amazing pop-up bar in Brick lane but I know not everyone can make it into London so why not make your own pop-up bar experience by making these cocktails at home or for your next party? Come on - you know you want to! Or pop on down Sunday for the full experience and hey - KEYCHAIN!
Want the full cocktail list? I’ll be blogging them soon!
What you’ll need (per drink): 40ml Ice-cold Jägermeister, 25ml Lemon juice, 12.5ml Gomme, One egg white, Orange zests, Ice cubes, Tumbler glasses
How to Make
Step 1: Throw a handful of ice cubes in each tumbler
Step 2: Fill your cocktail shaker with everything else – then shake it like you mean it
Step 3: Strain the liquid twice for good luck into the waiting tumblers
Step 4: Add with slices of oranges to taste. Now it’s all ready for you to drink it! .
What you’ll need (per drink): 20ml Jägermeister, 20ml Taylor’s Velvet Falernum, 20ml Plantation Pineapple, 20ml Lemon Juice, 40ml Pineapple Juice, 15ml Cinnamon Syrup (Giffard), 2 Dashes Angostura Bitters, 1 Pineapple Leaf, de-hydrated lemon wheel, Burnt cinnamon stick
How to Make
Step 1: Pour Jägermeister, Taylor’s Velvet Falernum, Plantation Pineapple, the lemon juice and cinnamon syrup together into a shaker – aaaand mix!
Step 2: Add two dashes of Angostura Bitters
Step 3: Decant into a glass of your choice and garnish with the pineapple leaf, the lemon wheel and cinnamon stick – now you’re ready for a hunt in the jungle, with a drink in hand. .
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Tasting coffee at the @nespresso.uk Boutique on Regent St and learning about the Master Origin range of pods made from single origin coffee (plus delicious desserts). I chose Nicaragua and Ethiopia and both were amazing - though the Nicaragua was a step above. Of all the @nespresso pods I’ve tried, the Nicaragua stands out in my mind as the most delightfully distinct, with a complex palate and little bitterness making it a sublime espresso shot. I don’t do plain espresso shots but I will with the Nicaragua pods.
#coffeebar #espressolab #espressoshot #coffeeshots #nespresso #nespressomoments #nespressoclub #nespressocapsules #nespressocoffee #nespressoboutique #coffee_inst #coffeelover #coffeehouse #coffee_time #coffeeholic #coffee☕ #espressobar #espresso☕️ #espressohouse #espressolove #espressocoffee https://ift.tt/2DIofzT