Greetings! Sorry for pussing out on you the last couple of weeks, but I took some much-needed time off, including a vacation to California to visit the parental units. I spent my birthday there as well and was treated to some truly legendary eats, which I will share with you next week.
In the meantime, I hope you are enjoying some warmer weather by now, wherever you are (unless you are in the Southern Hemisphere, in which case…sorry). New York City is slowly but surely pulling itself out of the pits of winter despair. We have had some truly fabulous days with blue skies, fluffy clouds and that special smell that can only mean that spring and hay fever are here to both delight and torture us.
Gazing out the window at the gloriousness one day a couple weeks ago, I wrote a clandestine email to a coworker out of frustration that I wasn’t outside frolicking, as one does. “The hills are mother-f*cking ALIVE and I can’t be outside to enjoy it!” was the general gist of the message, I believe. Said coworker was so amused by my expression that she immediately created the acronym THAMFA for it, and we have used it ever since to describe days that create such a sense of joy and wellbeing that you are compelled to go out and frolic.
I reference this story not only in hopes that you are experiencing your own feeling of THAMFA, but to share a particular treat that is THAMFA-inducing, yet not dependent on the weather at all! Guylian recently sent me a rather generous sampler…
And I’ve been ooh-la-la-ing ever since. Included in my samples were their classic seashell Belgian Chocolate Truffles,
No Sugar Added chocolate bars and Extra Dark truffles,
and individually wrapped pralines.
You know, for my lunch box.
Since I had one foot out the door for California at the time, I brought the two biggest assortments to share with my parents, both in classic milk/white marble and extra dark.
I think they were a hit.
(Picture taken mere seconds after my arrival.)
I also later brought a few to my chocoholic coworker-friend (of “THAMFA” fame), who had this to say:
“Um, THANK YOU they are like explosions of awesomeness in my mouth...........and they are cute.”
Suffice it to say they’re good.
Now, Guylian’s goodness is nothing new to me—I’ve been enjoying these chocolates as long as I can remember—back in the days of the mermaid commercials, even (I would sing their little siren “Gheeeeeliaaaaaaaan” call for you if I could). But for those of you for whom it’s unfamiliar, a little information:
Guy Foubert was a passionate Belgian Chocolatier making handmade chocolate truffles in Sint-Niklaas, Belgium. In 1958, Guy and Liliane joined their names, both in marriage and in their company name creating Chocolaterie Guylian; a small, artisanal chocolate maker. Today, Guylian crafts the finest authentic Belgian chocolate truffles, selling them to chocolate lovers in Belgium and in more than 100 countries across the world.
Guylian Artisanal Belgian Chocolates provide the ultimate experience for chocolate lovers. Each luxurious chocolate seashell is marbled with 100% pure, silky smooth milk, dark and white Belgian chocolate. Our irresistible seashell chocolates are filled with a rich, decadent, and luxuriously creamy chocolate truffle; the original handmade recipe of Guy & Liliane. Our signature truffle recipe is still made in small-batch copper kettles exclusively by Guylian's Master
Chocolatiers in Sint-Niklaas, Belgium.
I figure it’s safe to assume you might like to try some chocolate for yourself, so I’m happy to give you that opportunity. Guylian has agreed to present one winner with a prize package of both the original seashell chocolates and their Praline Original Temptations.
Simply drop a comment below to be entered! I will randomly choose a winner in next week’s post.
For an additional entry, tweet this giveaway and leave an additional comment to let me know you have done so—your entry will not be counted unless you leave the extra comment! You can use the following message: @soapnchocolate is giving away Guylian chocolate!
Good luck! Are you feeling like THAMFA yet?