Purdy’s Chocolates

 

 

Since 1907, one thing has remained constant at Purdy’s Chocolates – a commitment to quality and tradition.  Chocolate Connoisseur Peter Blanchet of Purdy’s Chocolates shares his passion with tips, recipes, anecdotes and more for one of life’s greatest pleasures, CHOCOLATE!

You never knew there was so much to know about the various attributes and pleasures of the cocoa bean; from its origin, to its health benefits and its versatility, chocolate comes alive with resident personality Peter Blanchet on The Wine Ladies radio show.

 

Check in regularly, as Peter has the final word on anything and everything that has to do with chocolate, including his unique See, Snap & Savor approach for ultimate enjoyment!

Nestled in the lushness of Vancouver, B.C., a tradition sprang from the love of chocolate and the love of people. Richard Carmon Purdy opened his first chocolate shop in 1907. Purdy’s, known for their passion for quality and tradition, sources the finest ingredients from around the world including chocolate from Belgium, ginger from Australia, cashews from India and dairy products delivered fresh daily from farms across western Canada.

 

Premium chocolate at an affordable price, allowing all to experience! Purdy’s with Peter… <a href=”http://www.purdys.com” title=”explore, enjoy and be entertained. “>explore, enjoy and be entertained. </a>

 

<h3>Purdy’s Recipies</h3>

 

<ul>

<li><a href=”#recipe1″>Peanut Brittle Cookies</a></li>

<li><a href=”#recipe2″>Chocolate Dipping Sauce</a></li>

</ul>

 

<h4 id=”recipe1″>Peanut Brittle Cookies</h4>

 

Ingredients:

1/2 cup butter

3/8 cup granulated sugar 3/8 cup brown sugar

1/2 tsp salt

1/2 tsp baking soda in 1 tsp hot water

1 1/2 cups flour

1 cup crushed Purdy’s Peanut Brittle

 

Directions:

<ol>

<li>Preheat oven to 375oF</li>

<li>Cream Butter. Beat in the sugars until light and fluffy.</li>

<li>Add the salt, dissolved baking soda, flour and Peanut Brittle. Mix well.</li>

<li> Arrage by spoonfuls on buttered cookie sheet.</li>

<li>Bake until light brown, about 5-8 minutes.</li>

</ol>

 

Makes about 3 dozen crunchy cookies.

 

<hr />

 

<h4 id=”recipe2″>Chocolate Dipping Sauce</h4>

 

Ingredients:

3-50g Purdy’s Chocolates milk chocolate bars

2 tbsp. Canola oil

 

Directions for the stove top:

<ol>

<li>Melt small pieces of Purdy’s Chocolate bars over medium heat in double-boiler, stirring constantly.</li>

<li>Heat on High, uncovered, for 30 seconds. Stir for 1 minute to aid in melting. Heat again on high, for another 30 seconds.</li>

<li>Remove from microwave and stir until smooth and all chocolate is melted.</li>

 

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