Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

!±8± Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

Homemade chocolate frosting tastes so much better than that ready made kind you buy in a can, although that is good when you don't have time, but really, it's pretty easy to whip up some frosting of your own with this recipe.

1/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups confectioners' sugar

Directions

In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.

=> Chocolate Cake Frosting Recipe: Chocolate Fudge Frosting Recipe

Here's a good chocolate fudge icing recipe that goes great with chocolate cake.

3 squares baking chocolate

5 tablespoons butter

3 1/2 cups confectioners' sugar

7 tablespoons milk

Dash of salt

1 teaspoon vanilla

Directions

In a saucepan, combine the chocolate and the butter; cook on low heat until both are melted. Remove from heat. In a large bowl, add the sugar and stir in the milk, salt and vanilla. Slowly stir in the chocolate mixture and beat until frosting is smooth and easy to spread.

=> Easy Chocolate Frosting Recipe: Chocolate Buttercream Frosting
Recipe

Here's an easy frosting recipe that spreads creamy and smooth on your homemade cake.

2-2/3 cups confectioners' sugar

3/4 cup unsweetened cocoa

6 tablespoons butter

5-6 tablespoons milk

1 teaspoon vanilla

Directions

In a small bowl, combine the sugar and cocoa. In another small bowl, add 1/2 cup of cocoa mixture and the butter; beat well. Alternately add in the remaining cocoa mixture and the milk; beat until mixture is smooth and creamy. Stir in the vanilla.

=> Easy Chocolate Frosting Recipe: Chocolate Chip Frosting

If you're a chocolate chip lover, this is quick way to make some homemade chocolate frosting.

1/4 cup butter

1 cup sugar

1/4 cup milk

1/2 cup chocolate chips

1 teaspoon vanilla

Directions

In a saucepan, combine butter, sugar and milk; bring to a boil. Stir in chocolate chips and the vanilla. Remove from heat. Beat frosting until cool and is a spreading consistency.

=> Easy Chocolate Frosting Recipe: Chocolate Peanut Butter Frosting Recipe

The wonderful flavors of chocolate and peanut butter make a nice frosting to use on cupcakes.

1/2 cup peanut butter

1/3 cup unsweetened cocoa

2-2/3 cup confectioners' sugar

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup cream or evaporated milk

In a large bowl, combine the peanut butter and cocoa; stir until well blended. Stir in the sugar, salt and vanilla. Add in the cream until the desired consistency is reached.

=> German Chocolate Frosting Recipe: German Chocolate Cake Frosting Recipe

Here's a great German chocolate frosting recipe that features coconut and pecans.

1 cup sugar

3 egg yolks

1 teaspoon vanilla

1 cup pecans, chopped

1 stick butter

1 can condensed milk

1 tablespoon cornstarch

1 can coconut

Directions

In a saucepan, combine all ingredients and cook over low heat; stir constantly until frosting reaches a thick consistency (about 12 minutes). Stir in the pecans and coconut.

=> Chocolate Cream Frosting Recipe: Chocolate Cream Cheese Frosting Recipe

This makes a rich chocolate frosting that goes great on brownies and cupcakes.

4 squares unsweetened chocolate

1 (8 oz.) package cream cheese (room temperature)

4 cups confectioners' sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

2 tablespoons evaporated milk

Directions

In a saucepan or double boiler, melt chocolate over low heat.

In a large bowl, beat the cream cheese until it has a fluffy consistency. Stir in the melted chocolate; with an electric mixer, mix on medium speed until well blended. Mix in the vanilla and salt. Slowly blend in the sugar.

Increase mixer speed to medium high. Gradually add in the milk and beat until the frosting is a smooth consistency.

Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

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How To Make Special Hot Chocolate Recipes : Making Devil's Hot Chocolate

!±8± How To Make Special Hot Chocolate Recipes : Making Devil's Hot Chocolate

How to make devil's hot chocolate; get expert tips on making dessert beverages in this free instructional video series. Expert: Scott Gottfried Bio: Scott Gottfried attained a liberal arts degree with minor in dessert food preparation from Brookdale community college. Filmmaker: Scott Gottfried

How To Make Special Hot Chocolate Recipes : Making Devil's Hot Chocolate

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Easy Recipe to Try: Black Sambo

!±8± Easy Recipe to Try: Black Sambo

Black Sambo was one of the first recipes I learned from my mother when I started my catering business back in 2006. When I introduced it to my friends, everyone were quite amazed with how wonderful it tasted. Today, it is one of the most ordered desert by my regular customers. Black Sambo is a two layered gelatin made of creamy milk and Chocolate. As I was browsing in the Internet, I came across several almost the same recipes that made me want to share my own. I have invested in several plastic molders circular in shape that makes the Sambo so much prettier when presented.

First Layer:

1/2 cup of Boiling Water
1 can Nestle Cream
1 can Condensed Milk (big)
2 envelopes Knox Gelatin (unflavored)

Procedure:

Mix Condense milk and Nestle Cream together until smooth

Dissolve gelatin in Boiling water, let it cool and strain.

Combine it together with the milk mixture. Chill in the refrigerator.

Second Layer:

1/2 cup Boiling Water
1/2 cup Hershey Chocolate powder
1 can Evaporated Milk (big)
3/4 cup Refined Sugar
2 envelopes Knox Gelatin (unflavored)

Procedure:

Combine sugar and chocolate powder together with the evaporated milk.

Mix well until smooth.

Dissolve gelatin in water then combine it with the milk mixture.

Once the first layer is almost firm, put in the second layer slowly; let it chill. Note: It is best not to wait too long to put in the second layer so that both layers will stick to each other when you serve it.

This recipe is so easy to do-everyone should try it! You can serve it topped with Hershey Chocolate syrup or shredded chocolate but others prefer it as it is.

Easy Recipe to Try: Black Sambo

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Carnation Chocolate Fudge Recipe - Creamy Chocolate Fudge

!±8± Carnation Chocolate Fudge Recipe - Creamy Chocolate Fudge

Get the full story! Visit foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!! Note This video was sponsored by Carnation! Thanks!

Carnation Chocolate Fudge Recipe - Creamy Chocolate Fudge

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Betty's Chocolate-y Peanut Butter Bars Recipe

!±8± Betty's Chocolate-y Peanut Butter Bars Recipe

In this video, Betty demonstrates how to make her ever-popular Chocolate-y Peanut Butter Bars. You can serve them for dessert, or pack them with your lunch for a burst of energy later in the day! Ingredients: 1 cup chunky peanut butter (You may use smooth peanut butter, if you prefer.) 1 stick butter or margarine, melted and cooled to room temperature 2 eggs 18.25-oz. package butter cake mix (You may use yellow cake mix.) 6 oz. semisweet chocolate chips 14 oz. can sweetened condensed milk cooking oil spray (for oiling baking dish) In a large mixing bowl, combine 1 cup peanut butter, 1 stick melted butter or margarine, 2 eggs, and an 18.25-oz. package of butter cake mix. Beat at medium speed of an electric mixer for 2 minutes. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Press half of the cake mix mixture evenly into the oiled dish. You may need to use your hands to do this. (Spraying hands with oil will keep the dough from sticking to your hands.) Bake at 350 degrees for 10 minutes. Sprinkle 6 oz. semisweet chocolate chips evenly over the top, and drizzle 14 oz. of sweetened condensed milk evenly over that. Place the remaining half of the cake mix mixture on top of the sweetened condensed milk layer. You will need to spoon out teaspoonfuls and place them evenly over the top of the other layers. Cover as much of the top as possible, but be aware that the topping will bake and connect together to provide a complete layer. Bake at 350 degrees for ...

Betty's Chocolate-y Peanut Butter Bars Recipe

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Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

!±8± Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

Yes, yes, I know homemade hot cocoa is supposed to be better than hot cocoas that begin with some mix named Nestle Quik, Ovaltine, Carnation, or Swiss Miss -- but when I want a cup of hot cocoa at the end of a long day, or when I'm planning a casual gathering with friends, the last thing I think of is finding some blocks, chunks, or chips of chocolate to melt down in a water bath.. Consider me spoiled by convenience -- wonderfully, gloriously spoiled, and ready to share my tips on how to make a hot cocoa mix recipe shine.

Here's Tip No. 1: Your selection of a hot cocoa mix should be the only shortcut you take toward your destination of a rich, decadent, completely satisfying cup of warm chocolate bliss. Hot cocoa mix is already diluted chocolate -- all mixes have cocoa powder blended with sugar, many of them have cocoa powder blended with milk solids and fat (some are meant to be added directly to water), and many of them are processed with additives that assist smoothness of texture (pure cocoa powder is very gritty). None of these facts by themselves prevent you from using hot cocoa mix to make some spectacular cups of cocoa, but if you cut corners in other areas, you're headed for disaster.

Tip No. 2: When using hot cocoa mixes meant for milk, forget that most common of all modern kitchen shortcuts -- the microwave. Sure, you can put a cup of water into the microwave, heat it up, and then put a water-ready cocoa mix into it to your heart's content -- it won't be the most spectacular cup of cocoa, or the warmest (because your mix will cool down the water), but it will work. But you just can't take chances with your milk. In the first place, milk has a tendency to overcook quickly. Given the variation of strengths in microwaves, you are taking a big chance with the quality of your milk -- and nothing ruins a cup of hot cocoa like some overcooked milk. Nothing, that is, except overcooked chocolate, which also tends to overcook and scorch quickly. This is why chocolate is always melted in double boilers or water baths -- and it is also why you should take out a nice heavy-bottomed pan and heat your milk carefully within it, never, ever allowing it to boil. Simmer is the word, and gently simmer at that, if you must -- and once you've added the hot cocoa mix, you'll need to be very gentle indeed. The chocolate does not need to cook in the pan -- once you've added it and gotten it mixed in, it's time to get the cocoa into the cups or mugs.

Tip No. 3: Avoid all things "nonfat" like the plague. I am now going to praise skim milk and its counterpart, nonfat soy milk, before I bury them. Skim milk and nonfat soy milk are wonderful for many things. With cereals, particularly those that tend to be better as they soak up liquid, they are delightful. As regular beverages for those of us that need to watch our cholesterol, they are honored staples, and make acceptable additions to our coffee and tea. Skim milk has a further boon; because of its calcium, it makes wonderful fertilizer for tomatoes. But tomato season is usually well over when hot cocoa season begins, so when hot cocoa is in view, it is past time to put the nonfat stuff away. A water-ready cocoa mix with water will be richer and rounder in taste than a milk-ready mix with skim milk. Nonfat soy milk would be even worse. Hot cocoa is about decadence, not denial -- save the nonfat items for your cereal or daily consumption, and use a reduced-fat milk or soymilk if you can't bring yourself to take the calorie hit of whole milk or half-and-half.

Tip No. 4: Take special care about sweetened soy milk or milk treated for those with lactose intolerance. Many brands of soy milk are flavored, most often with "vanilla." Basically that boils down to added sugar. By contrast, milk treated for consumption by those who are lactose intolerant is not sweetened, but the process by which the milk sugar -- lactose -- is broken down into two simpler sugars leaves the treated milk sweeter to the taste than regular milk. Hot cocoa mix already contains sugar; adding it to sweetened soy milk or milk that has had its lactose broken down may lead to a cup of cocoa that tastes too sweet. I would avoid the sweetened soy milk entirely; there are plenty of unsweetened brands. As for the treated milk, you may have to add a touch of cocoa powder to balance out the perception of extra sugar -- or melt half a block of unsweetened chocolate into the pan.

Tip No. 5: Color matters, before the pan and in the pan. I have my favorite cocoa mixes, and I have them for several complicated reasons, but for you I just put forward one point. You don't want a pale hot cocoa mix. Before the pan, a light-colored mix means that the ratio of cocoa powder to the other ingredients is low, and you need an abundance of chocolate, not sugars, milk solids, fats, and other additives. In the pan, you will have to use a great deal more of a low-chocolate mix to get the flavor you want -- and then you still won't get that, because the other ingredients will be piling up as well. The whole brew will also begin to take on an uncomfortable thickness -- and while it is sometimes very desirable to serve yourself or your guests the equivalent of fudge in a cup, dark, thick, and just short of being warm chocolate mousse, it is emphatically not desirable to serve a sludge composed mainly of sugar, fats, milk solids, and other additives. Just because you don't have to pull out your double-boiler does not mean you don't have to pay attention to the reality of chocolate -- whatever hot cocoa mix you pick should have a great deal of chocolate in it, and one of the ways to tell is by the mix's color.

Those are the basics, the instructions for the fundamentally blissful cup of hot cocoa from a cocoa mix. And here are the basic recipes (just double the amounts as needed).

For hot cocoa mixes requiring milk:

1. Eight ounces of reduced-fat milk (or whole if you can stand it)
2. Two heaping tablespoons of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

In a heavy-bottomed pan, heat milk on the stovetop until it is very warm (not boiling!), continuously stirring. Add cinnamon if desired; stir. When milk is hot (again, not boiling!) and you can smell the cinnamon, put in the hot cocoa mix, turn off the heat, and stir until milk is a uniform color, with no lumps. Serve immediately, topped with whipped cream if desired. Makes one eight-ounce cup or two four-ounce cups (you know, those cute little teacups).

For hot cocoa mixes requiring water:

1. Eight ounces of water
2. Two packets of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

Heat water in a pan on the stove (or a microwave it in a cup if you want and you're just serving yourself), then add cinnamon and two packets of your chosen hot cocoa mix. Use two packets because, tablespoon for tablespoon, there is generally less chocolate in a mix made to be used with water than there is for cocoa mixes that work with milk. Stir vigorously, serve immediately, putting whipped cream on top if desired. Makes one eight-ounce cup or two four-ounce cups (those same cute little teacups).

Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

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Oh Henry Peanutty Caramel Fudge Bars Unwrapping And Taste Test Review

!±8± Oh Henry Peanutty Caramel Fudge Bars Unwrapping And Taste Test Review

Henry, your bones are delicious. That movie The Lovely Bones must have been based upon your succulent remains. Packaging Violence. All you'll be able to see on this wrapper is pure uncensored violence. They could have designed the packaging so I would have no idea about the dark origins of the bar. But no, Nestle had to go to the full mile and stick a sick little reference to it right on the front. I will admit, I did have quite a hearty chuckle at first. However, that feeling subsided and I immediately felt terrible for laughing at poor Henry's demise. I mean, how many times can a wife chopping up their husband really be funny? Fifteen maybe twenty times? I'm sure when his wife releases the autobiography of how she went about coming up with the recipe of the bar, it'll be the shortest book in all of history. Those little flip books in Captain Underpants will look like War and Peace after reading this. It'll consist of half a page, maybe even a quarter, with a picture of the ingredients and a few steps. The ingredients will be as follows, one wooden axe, one saw, a car, and a cocoa tree. I won't go into the details because I'm pretty sure they could sue me for plagiarizing their entire book. Even though the entire "book" would be around half a paragraph. Still, I have to give credit to the wife for even going through with the plan and in such a devious manner. A lot of wives would have just thrown the body into the East River or Lake Michigan and been done with it. But ...

Oh Henry Peanutty Caramel Fudge Bars Unwrapping And Taste Test Review

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Chocolates - The Top 10

!±8± Chocolates - The Top 10

In this article we're going to review what at least a majority of people in the United States view as the top 10 chocolate treats.

The famous Gallop Poll does polls on just about everything, especially on what people like to eat. So it should come as no surprise that the most recent Gallop Poll done in 2005 shows that chocolate is the number one favorite dessert among people in the United States. But this poll went a little bit farther than most. Not only did it break down the favorite generic desserts but also broke down the ten favorite chocolate based desserts.

The results showed that their was a quite a diversity in the chocolates that people enjoyed and the difference in numbers between 1 and 10 were not very far apart. Having said that, a top ten list was still put together. Some of the items on it may come as no surprise to you. Others may be a total surprise.

10. Coming in at number ten was chocolate ice cream. The number one brand of chocolate ice cream was Bryers. This probably should come as no surprise as here we get to combine two treats in one, ice cream and chocolate. It should be noted that this was simply plain chocolate ice cream with no toppings.

9. At the number nine position was chocolate covered cherries. To be more specific, this was actually chocolate covered jelled cherries and not whole cherries. You can usually find these in a box of chocolates purchased at a candy store.

8. The number eight chocolate treat is chocolate milk. The top brands are Hershey, Nestlé, Bosco and Cocoa Marsh. It should be pointed out that it is mostly children weighing in on this one which might explain why this choice fell so far down the list.

7. Coming in at number seven is the famous treat known as plain M&Ms. Kids and adults alike have been popping these things like pills for many years now. It should be noted that the reason M&Ms came in so high is not so much for their taste but for their convenience. Pop open the bag and gulp 'em down. Doesn't get any easier than that. They're great at movies, which by the way is the number two snack at a movie behind popcorn.

6. In the number six spot is a hot fudge sundae. There was no particular brand mentioned. It should be pointed out that the majority of those that responded said that preferred the sundae with whipped cream. It wasn't decided whether or not the whipped cream had any large effect on the hot fudge sundae's popularity.

5. Mid way through the list at number five we have chocolate brownies. Again, no brands were mentioned but the general consensus was that home made brownies, not from a mix, were the best. These were a favorite at picnics.

4. The number four favorite chocolate treat was chocolate layer cake, a favorite at birthday parties. For that matter this was a favorite dessert for any special occasion and high on the list with children.

3. Coming in at number three was the Nestlé's Crunch Bar. This is probably one of the most popular candy bars in existence next to the bar that came in at number two.

2. Yes, at number two is the original Hershey's chocolate bar that people have been eating for over a century. Many thought this would be number one on the list and were very surprised to find it at number two.

1. So what was number one? This came as a surprise to many people but the number one chocolate treat was Russell Stover assorted chocolates. This is the number one seller on Valentine's Day and the number one favorite chocolate treat of all time. Many people claim to be able to eat a whole box in one sitting.

Chocolates - The Top 10

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Flipz Pretzels, White Fudge, 5-Ounce Packages (Pack of 12)

!±8± Flipz Pretzels, White Fudge, 5-Ounce Packages (Pack of 12)

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Flipz Pretzels, White Fudge, 5-Ounce Packages (Pack of 12)

Made with real Nestle white fudge. So completely irresistible you'll make up excuses to eat'em.

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Nestle Toll House Semi Sweet Chocolate Morsels, 24-Ounce Packages (Pack of 12)

!±8± Nestle Toll House Semi Sweet Chocolate Morsels, 24-Ounce Packages (Pack of 12)

Brand : Nestle | Rate : | Price : $64.99
Post Date : Nov 09, 2011 21:17:47 | Usually ships in 1-2 business days

Nestle toll house are made from real semi-sweet chocolate, these morsels reward bakers with versatility and convenience in dessert and candy making. Our Nestle toll house semi-sweet chocolate morsels are favorites that can be used in a wide variety of recipes or eaten right from the bag.

• Pack of twelve, 24-ounce Packages (total of 288 ounces)
• Semi-sweet chocolate morsels
• Made from a special blend of high-quality cocoa beans

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S'mores Recipes - From Classic to Mexican Variations

!±8± S'mores Recipes - From Classic to Mexican Variations

Although s'mores probably came into being not long after the commercial marshmallow was developed in the 1880s, the first published recipe appears in the 1940 Girl Scout Handbook. Today, it has been adapted into many interesting variations.

Good Old S'mores

Hershey's chocolate barmarshmallowsgraham crackersPlace half of a Hershey's® Milk Chocolate bar onto a graham cracker half. Carefully toast a marshmallow over a grill or campfire. After the marshmallow is toasted a nice golden brown, place it on top of the chocolate bar half. Sandwich it with a second cracker half and gently press it together. Enjoy! Comment: Use Nestle' crunch chocolate bar for nut lovers.

Melty S'mores

Hershey's chocolate barmarshmallowsgraham crackersaluminum foilSandwich marshmallow and chocolate between 2 graham crackers. Wrap in tinfoil. Place on top of fire and let it melt together nicely. Cookie S'mores

1 package Keebler Fudge Stripes cookies1 package large marshmallowsRoast your marshmallow over the campfire on your fire-stick. When marshmallow is done, place it between two cookies and gently pull the marshmallow off the stick. The cookies seem to melt in your mouth. Easy and very tasty! Comments: Not as rich as a slab of Hershey's chocolate used in the classic recipe.

Smothered S'mores

bag of semi-sweet chocolate morsalsbag of marshmallowssprinkles of all kindsMelt chocolate in aluminum pie plate or disposable bread tin. Place marshmallow on skewer and roll in melted chocolate. Then roll in your favorite topping. Topping ideas: crushed graham crackers, nuts, or colorful jimmies, shredded coconut, etc. Comments: If you don't want to bother melting chocolate chips, use Hershey's chocolate syrup instead.

Peanut Butter S'mores

graham crackersminiature Reese's peanut butter cupsmarshmallowsToast the marshmallow. Place one peanut butter cup on a graham cracker. Top with the toasted marshmallow and a second graham cracker. Comments: Try the new white chocolate Reese's peanut butter cup. Or use Andes Mints for mint lovers. Mexican S'mores

peanut butterchocolate chipsminiature marshmallowsflour tortilla (small)Spread peanut butter on tortilla, sprinkle with chocolate chips and marshmallows, then roll up the tortilla shell. Wrap in foil and twist foil ends. Cook on grill grate over your fire for about 5 minutes. Unwrap and indulge. Banana Boat S'mores

bananamini marshmallowschocolate chipsLeave banana in peel. Slice it horizontally, NOT in half, and NOT fully through, only through top of banana and peel. Open it up like a hot dog bun and put in chocolate and marshmallows. Wrap in tinfoil and heat over fire. Tips for Adults: I can't compete with the kids. They can down unlimited marshmallows and chocolate bars with impunity. My body's not made the same way (sigh). So, I try to make the best experience out of my one s'mores. Enjoy it with a hot cup of unsweetened herbal tea or sugar-free hot chocolate. You'll spare your system a sugar shock, and you can save the calories for that juicy steak tomorrow.

For a video on how to build a campfire, click here.

S'mores Recipes - From Classic to Mexican Variations

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Most Popular Chocolates

!±8± Most Popular Chocolates

Adults will often use it as an antidepressant. No matter what the reason, has become the most popular dessert in the world.

is said to have been processed and consumed for over 3000 years. In that time, there have been a countless number of types of created, with some of the most popular being milk, dark, and white. There are bars, drinks, cakes, pies, fudge, and pudding, not to mention popular movies and books about the product. is a worldwide phenomenon, and you would be hard-pressed to find someone who is not fond of the cocoa bean.

Questions arise when discussing the most popular. Since there are so many different types, this argument can be broken down into a number of categories.

Candy Bars

Based on sales, Snickers is the most popular bar in the world, with the Kit Kat bar following close behind in second place. Other popular American candy bars include Twix, Hershey's, 100 Grand, Milky Way, 3 Musketeers, Baby Ruth, and Almond Joy. Hershey's and Nestle boast the highest sales in the United States, Cadbury's ranks first in the United Kingdom and Australia, and Pocky is the most popular in Japan.

Cakes and Pies

is often the main ingredient in many cakes and pies. A short list includes cream pie, pecan pie, peanut butter cake, lava cake, and cheese cake, just to name a few. It is impossible to discuss the product without also mentioning chip cookies and brownies.

Chips

chips often form a base for many great recipes. They are used in cookies, muffins, ice cream, pancakes, waffles, trail mix, and even granola bars.

Drinks

While hot is a popular beverage that has kept people warm on cold, snowy days, there are quite a few other drinks that contain a base. These include, but are definitely not limited to, Nesquick, Yoo-hoo, martinis, and milk.

Most Popular Chocolates

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