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This Month's Selection

Unique Chocolate Adventures for Living Easy this Summer

Zingerman's Chocolate Cherry Bread, Cocoa Cake, and BrowniesSummertime can be a rough season for storing and shipping most varieties of chocolate products, as high temperatures and longer days can strike a fatal blow to your favorite chocolate treats. We have found that, in addition to chocolate cravings, chocolate lovers share a love of adventure. They are open to geographical travels as well as gustatory ones. Fortunately, there are great chocolate pleasures immune to the heat—and Zingerman's has gone the extra mile to create a smorgasbord of unique and yummy chocolate products designed to win the hearts of chocolate aficionados! This month we've selected an absolutely decadent combination of unique chocolate offerings to share with you.

Zingerman's Chocolate Cherry Bread, Cocoa Cake, and Brownies

Our world-traveling chocolate gourmands at Zingerman's food emporium in Ann Arbor, Michigan, make some of the world's most delicious delicacies, using only the finest natural ingredients. This month's chocolate assortment comes from their bakery, and it's sure to please the most discriminating palates. Zingerman's Chocolate Cherry Bread was inspired by the "Black Forest Gateaux," a chocolate cake made with cherries and cream. Is it really bread? You bet it is. But it's not like any bread you've ever tasted! It's much more than bread. It's a mound of HUGE dark Belgian chocolate chunks and flavor-packed Michigan-grown dried cherries, surrounded by a full-flavored dark round bread. The key ingredient in Zingerman's Hot Cocoa Cake is a very special cocoa, made for them by Scharffen Berger, one of the leaders in America's pursuit of fine chocolate. They've found a special, natural (meaning not alkalized like most) cocoa powder that is more complex and elegantly excellent than any they've ever tried. Finally, your third unique chocolate treat: the Black Magic Brownie. It's topped with a blend of sugar and almonds that have been cooked together, creating a toasty, dark caramel that's then ground into a sweetly crunchy praline powder.

 
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