As if I need an excuse for a daily dose of cacao-based confections, I am very excited about this year's offerings from
Divine Chocolate. Divine Chocolate is a is a fantastic FT (fair trade) chocolate company based in the UK, and available in the UK, US, Canada, Sweden, Norway, Holland, Hungary, Denmark, Slovakia, Czech Republic, and Japan. They offer lush bars of chocolate with such additions as dried raspberries, crystallized ginger orange peels, and spiced cookies.
Divine's Advent Calendar is a beautiful thin box with a milk chocolate heart hiding behind each door and a layer of gold foil, just waiting for you to count down each delicious day leading up to Christmas.
Celebrate the Festival of Lights with milk chocolate coins, dark mint medallions, and foil-wrapped chocolate balls.

Limited Edition Holiday bars this year include additions like hazelnut truffle, dried cranberries, and spiced cookie bits. Did I mention the spiced cookies already? Imagine that Santa's cup of cocoa and plate of ginger cookies got caught in a tornado, and try not to drool on your keyboard. Speaking of cocoa, they also sell cocoa powder for baking and have a list of decedent recipes you can make at home with tips on how to bake with chocolate. This recipe for Squidgy Chocolate Pudding, compliments of
The Pudding Club particularly sparked my interest. How can you not want to eat something described as "squidgy"? If I make this next weekend, as I suspect I will, I will try to keep track of U.S. measurements and post them.
Divine Squidgy Chocolate Pudding
by The Pudding Club
Ingredients
120g Butter120g Fairtrade light brown sugar90g Self raising flour30g Divine Cocoa 2 Free range eggs, beaten
Topping
180g Divine 70% Dark Chocolate
1 Tablespoon Fairtrade caster sugar
5 Tablespoons single cream
Method
Start by preparing the topping – melt the Divine chocolate, remove from the heat and stir in the cream and sugar.
Pour into the bottom of a buttered 3 pint (1.7Lt) pudding basin.
Beat the butter and sugar together until light and airy.
Gradually beat in the eggs, beating well in between each addition.
Sieve the flour and cocoa powder together, add to the creamed mixture by folding in gently.
Pour the mixture into the lined pudding basin.
Cover the top with a tight fitting lid or several layers of greaseproof paper and tie securely.
Steam for 1 to 1 and ½ hours.
Turn out carefully on to a warmed plate, making sure that none of the sauce is left behind!
Serve with cream, custard or ice cream.
Find Divine Chocolate in stores in the U.S., stockists in the UK, or shop online...if you can wait that long!