Jumbo Chocolate Chip & Ruby Chocolate Chunk Cookies Recipe

Two halves of a jumbo Chocolate Chip & Ruby Chocolate Chunk Cookie

Copyright 2022 by Lisa Maliga

This recipe is similar to the big, 6-ounce Levain-style cookies, but there are distinct differences. My recipe calls for ruby chocolate, the cookies are slightly smaller at four ounces, and I used three different types of sugar to enhance these distinctive cookies’ flavor. I also used a good amount of Neilsen Massey’s pure Madagascar Bourbon vanilla extract. I had a difficult time refraining from eating the batter because it was so tasty!

Below is a photo of my newest addition: a Kitchen Aid 5-quart stand mixer with a white bowl. I also have the original shiny bowl. Two bowls are better than one, especially when making cupcakes and frosting. Even better, I invested in a flex-edge beater attachment which thoroughly creams the sugar and butter in seconds. I only had to scrape the bowl once. If you have a 4.5 or 5-quart Kitchen Aid stand mixer, I highly recommend this helpful, time-saving attachment. Kitchen Aid flex edge beater attachment link: https://amzn.to/3K99aGl

New 5-quart Kitchen Aid stand mixer with white bowl and lots of chocolate and other baking ingredients.


Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11-12 minutes


1 cup butter, cold, cut into cubes
2 large eggs, cold
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup organic coconut sugar
1 3/4 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
2 teaspoons corn starch
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
10 ounces chocolate chips
3.2 ounces chopped ruby chocolate bar OR ruby chocolate callets
1/2 cup chopped walnuts [optional]


Hand or stand mixer
Mixing bowl
Measuring cups/spoons
Cookie/ice cream scoop
Large baking sheet[s]
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale


  • In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.
  • In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texture. You can also use a hand mixer or mix with a whisk or wooden spoon.
  • Add the eggs, one at a time, followed by the vanilla extract. Blend well.
  • Stir in the dry ingredients until well blended.
  • Mix in the chocolate chips, ruby chocolate chunks [or chips], and walnuts.
  • Form into balls approximately 4 ounces [120 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.
  • Preheat oven.
  • The cookies should be at least 3 inches apart. Bake on center rack for about 11-12 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.


This recipe made a dozen [12] 4-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

You can also heat in the microwave for about 30 seconds.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

Watch the recipe video!

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Levain Bakery Chocolate Chip Walnut Cookies Review

By Lisa Maliga copyright 2022

The chewy center of a lovely Levain cookie

I’m a huge fan of Levain style chocolate chip walnut cookies. Yes, I refer to them as style, as I’ve never tasted the large six-ounce cookies from the New York City bakery. Even if I ordered them online, they’d still have to be heated up in the oven to get that bakery fresh goodness.

Instead, I make them myself. I’ve learned how by watching dozens of videos and reading baking blogs and cookbooks. I’ve not duplicated them in size as mine are slightly smaller, four ounces, and I add pure vanilla extract to make them even more flavorful. But when I learned that Levain sells their cookies in various supermarkets, I simply had to buy a box and give them a try.

Right out of the box

I bought this box at Whole Foods for only $7.99, as it was on sale. The cookies are sold in packages containing eight, two-ounce frozen cookies. They are also available in Two Chip Chocolate Chip and Dark Chocolate Chocolate Chip.

Since I had other errands to run, the cookies arrived back at my place thawed out. That’s okay, I was able to taste one as-is. In a way it reminded me of a packaged Chips Ahoy! Chewy Chocolate Chip Cookie. I’m joking, because even at just-below-room temperature, that little cookie was thick and chewy and tasted so good I didn’t bother to heat it up.

After dinner, I put a piece of parchment paper on a small baking sheet, placed a cookie on it, and baked it in the toaster oven at 350 degrees for 7 minutes. Some of the chocolate chips melted and the color darkened up just like a freshly baked cookie. I weighed it and was pleased to see it was 2.3 ounces, so I got even more Levain goodness.

Chocolate Chip Walnut Cookie ready to eat

For best results, don’t heat cookies [or any other food] on aluminum foil. Heated aluminum will get into your food and, of course, your body. Parchment paper or a silicone mat [Silpat] are your best options.

There are many pros to these cookies, especially if you don’t live in the New York or Washington DC area and can’t access the freshly baked ones. The smaller size is perfect if you’re watching your weight or aren’t very hungry. Three of these boxed beauties compare to one standard Levain cookie. Obviously, it’s much easier to warm these up than bake them from scratch.


Amazon link: https://amzn.to/3B1cChw

Whole Foods link: https://www.wholefoodsmarket.com/product/levain-bakery-chocolate-chip-walnut-cookies-16-oz-b08j5mbvnd

Want to make your own? https://lisamaliga.wordpress.com/2022/01/12/jumbo-chocolate-chip-walnut-cookies-levain-style/

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Vegan Chocolate Raspberry Chia Seed Pudding Recipe & Video Tutorial

By Lisa Maliga, copyright 2022

What can be healthier than a vegan chocolate dessert with coconut milk, fresh raspberries and chia seeds? A thick, rich, and creamy pudding that contains high quality cocoa powder. This vegan chocolate raspberry chia seed pudding tastes decadent and satisfies your chocolate cravings. It’s my go-to dessert several times a week. Best of all, you can whip up this dessert in less than five minutes!



1 can [13.66 oz.] coconut milk https://amzn.to/3Ar2COi

5 Tablespoons chia seeds https://amzn.to/3KMZMIi

6 ounces fresh raspberries, washed and dried

2 Tablespoons cocoa powder, sifted https://amzn.to/3qls56e

1 Tablespoon organic coconut palm sugar https://amzn.to/3KDTfzm

½ teaspoon pure vanilla extract https://amzn.to/3qls56e


Large bowl [with lid if storing overnight]
Measuring cups/spoons
3 8-ounce glass mason jars with lids


Wash and dry raspberries and place in a covered bowl. Store in the fridge.

Pour coconut milk into the medium bowl.

Add sugar [optional] and vanilla extract. Whisk well.

Sift in the cocoa powder. Whisk thoroughly.

Add the chia seeds. Whisk until well combined.

Cover and let sit for two hours at room temperature. Or store in the refrigerator overnight.

When solidified, whisk one more time and add to mason jars. Alternate a row of fresh raspberries with a dollop of the pudding.

Serve at room temperature or chilled.

Can be stored in the refrigerator for 3 days.

You can top with whipped cream and or nuts, granola, or a dusting of cocoa powder.

Note: The above link to the coconut milk is for the more flavorful organic coconut milk, which is even better than the one pictured here.

Vegan Chocolate Raspberry Chia Seed Pudding


Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, skates, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020


Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide


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orange spice cupcakes by lisa maliga

Chocolate Orange Spice Cupcakes Recipe & Video Tutorial

By Lisa Maliga
Copyright 2017-2018

This type of cupcake is appealing to those who love a strong citrusy spicy combination. If you’re looking for an autumn, Halloween, Thanksgiving or Christmas treat, here’s a winning flavor. 

chocolate orange spice cupcake baked by lisa maliga
Chocolate Orange Spice Cupcake


1/3 cup dark chocolate, finely chopped [Green & Black’s Maya Gold] [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour, sifted
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius


Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.



3/4 cup [6 oz.] unsalted butter, softened to room temperature
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
3 Tablespoons heavy cream
1 1/2 teaspoons pumpkin spice blend*
1 1/2 teaspoons vanilla
1 ½ teaspoons orange extract
12 drops orange color


Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and spices with the mixer running. Increase to high speed and beat for 1 minute.

Pipe onto cooled cupcakes.

Green & Black’s Maya Gold chocolate has a spicy orange flavor that pairs beautifully with this frosting. I used it once before as I’d run out of regular dark chocolate and was impressed with the way the flavor came out in the cupcakes even a day after they’d been baked. If you can’t use this particular brand/type of chocolate, that’s okay, use whatever’s available to you. However, if you want it to have an orange spice flavor, add 1/4 teaspoon orange extract and about 1/4 teaspoon pumpkin or apple spice blend to your cupcake batter.

* make your own pumpkin spice blend

1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice

Amazon Kindle link: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide



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Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide–An Excerpt

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

by Lisa Maliga, copyright 2017=2019

My second cookbook has just been released after months of testing various chocolate cupcake and brownie recipes. It was so much fun baking these sweet treats and learning more cupcake decorating techniques. For example, I tried the swirl method and was able to come up with this:

Peppermint Swirl Cupcakes

I’ve also learned how to make my own sparkling sugar and the various ways to core cupcakes. So, if you love chocolate goodness, keep on reading!

Chapter 1 ~ About the Ingredients

Your cupcakes and brownies can look and taste better than any found in a bakery. What you put into your batch of cupcakes is up to you and your budget. Are fresh eggs and butter available to you? I’ve been able to use farm fresh eggs in many of my batches of cupcakes and brownies. Those hens are free ranging and while kept in a coop at night, during the day they amble around several acres of pasture and eat natural food from the ground as well as organic chicken feed.

Use whatever ingredients you have in your pantry, cupboards and refrigerator for your first batches of brownies and/or cupcakes. Don’t invest a lot of money in ingredients or equipment if you only plan to make the occasional dessert. But once you make brownies and cupcakes from scratch, get creative and try new brands of chocolate, butter, or any of the other ingredients to learn if you can taste a difference. Oftentimes you’ll find some sweet [I couldn’t resist that pun] deals on the ingredients at your grocery store so you’ll spend less money on finding out what you like to add to your chocolaty desserts. Baking isn’t just science–it’s also art.

As the recipes in this book are all about using the most natural ingredients, as well as the best tasting, virgin coconut oil is recommended. This tropical oil is easier to use in oil form rather than solid. Coconut oil is coconut butter at temperatures below 78 degrees Fahrenheit. Depending on the weather, I can let it sit in the sun to melt or if it’s hot enough then measuring it is always easier. Virgin coconut oil gives cupcakes natural moisture and you won’t taste the extra coconut.

Amazon Kindle: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Amazon Kindle UK: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Paperback edition: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

3DBakingcupcakes book&Phone

Chocolate Espresso Ganache Filling Recipe

By Lisa Maliga, copyright 2017

I used to think that a ganache was something fancy that went on top of a cake or some type of fancy pastry. I knew it was made from chocolate, but that’s about all. If you’ve never made this lovely and decadent macaron filling, don’t worry, it’s very easy to make. You only need a few ingredients but you should get the best type of chocolate that you find appealing. For practice, use standard dark chocolate morsels that you may have in your pantry, but if you’re a chocoholic, add a 70% cacao content dark chocolate.

Chocolate ganache just before going into a pastry bag

Chocolate Espresso Ganache Filling


4 ounces heavy cream [120 grams]
4 ounces finely chopped dark chocolate [120 grams]
½ teaspoon vanilla extract or vanilla bean paste
½ teaspoon instant espresso

Put cream in microwave for about one minute until hot — NOT boiling. Pour over chocolate chunks. When melted add instant coffee and vanilla and whisk well until smooth. Let sit at room temperature for at least four hours or overnight. Cover with plastic wrap. Just before getting ready to use a spatula to scoop the ganache into a piping bag with large round tip.

This is a simple recipe to make and it will really perk up your macaron shells. The touch of espresso gives the chocolate more zing! I used my favorite brand of chocolate: Valrhona.


Adding instant espresso to chocolate chunks


Pour in your cream and vanilla extract or vanilla bean paste

Whisk ingredients together until you have a shiny chocolate ganache!

Orange & chocolate mint macarons

Baking French Macarons A Beginner’s Guide

This recipe can be found in my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.



The Most Exquisite Chocolate!

By Lisa Maliga

Copyright 2013-2019

Chocolate truffles, bonbons, hand painted chocolate, 24-karat gold drizzled upon chocolate…such decadent luxuries. Chocolate connoisseurs seek richness of flavor upon the palate, and for those in the know, it will be couverture chocolate, which has the best finely ground cocoa beans and a higher cocoa butter content. Discover tantalizing offerings from some international chocolatiers.

Knipschildt is based in Norwalk, Connecticut. The Danish founder, Fritz Knipschildt, began his career as a chef and trained in Spain and France. He came to America in 1996 and while working as a private chef his clients were amazed with his unique chocolate creations. Now he has invented a very unusual and costly truffle. La Madeline au Truffe is enrobed in the intense and fruity 70% Valrhona cacao from South America and is the perfect way to offset the exotic and intoxicating aroma of an authentic French Perigord black truffle embedded inside this wondrous chocolate truffle. They sell for $250.00 and have a shelf life of one week.

If you want to celebrate a special occasion, consider buying a box of chocolate truffles sprinkled with edible silver or 24-karat edible gold. DeLafee is located in Switzerland and uses a blend of Criollo cocoa beans from Ecuador and Venezuela and Forestero cocoa beans from Ghana. The creamy chocolate ganache inside the pralines makes this a silky smooth flavor along with the glittering golden topping. The Gold Chocolate Box with Antic Swiss Collectible Gold Coin has eight chocolate truffles adorned with gold. The price is 255 Euros. They also sell edible silver in their dark Swiss chocolate truffles. Eight elegantly boxed truffles only cost 65 Euros.

Godiva is a famous name in the world of chocolate. Founded in Brussels, Belgium, it is noted on their web site: “Joseph Draps, a renowned Belgian chocolatier, created a line of chocolates with extraordinary richness and design, a collection of passion and purity. He sought a name that embodied the timeless qualities of passion, style, sensuality, and modern boldness.” You can find the chocolate in their own stores as well as in many retail locations worldwide.

Located in Lyon, France, Richart Chocolates uses 70% Criollo cocoa from Venezuela – a more exotic and expensive base for all the fine ingredients that are mingled with the gourmet chocolate. They also carry macarons. However, if you seek a memorable gift for yourself or someone you wish to impress, consider the $850.00 Petits Richart in a hand-crafted burlwood vault complete with temperature and humidity gauges. Seven drawers contain 112 pieces of exotic gourmet chocolate ranging from citrus flavored to romantic florals to roasted, herbal, and spicy palate pleasers. leroyale2_product1

Debauve & Gallais is a traditional chocolatier headquartered in Paris, France – a location they have occupied for over 200 years. [You can also find some of their chocolates and teas at Barneys New York.] These chocolates are hand molded and can be shaped like the company’s coat of arms or a fleur de lys. Naturally low in sugar, the fillings contain ingredients from around the world, such as: Turkish raisins, Spanish almonds, chestnuts from Turin and rum from Antilles. Seeking a gift that will please a chocolate aficionado? Try the $650.00 Le Royale chocolate bonbon assortment in their official trademark blue, gray, and gold embossed box. This luscious collection boasts 176 pieces of remarkable chocolate. [Original photo: http://www.debauveandgallais.com/main/bonbons2.asp]

Another memorable gift is the 100-piece blue box of chocolate from MarieBelle in New York. As stated on their website: “The Cien Blue is styled as a hat box that will provide the perfect hiding place for your cherished belongings after the chocolates have been devoured. MarieBelle New York combines the finest single-origin chocolate with eclectic ingredients and artisanal techniques, to create edible works of art.” You receive 34 different flavors including whisky, ginger, cilantro, banana, saffron, lavender and so much more. Priced at $260.00

For the ultimate chocolate aficionado who wants to indulge in the most unforgettable dessert ever, it can be found exclusively at the New York City restaurant, Serendipity 3. Entitled Frrrozen Haute Chocolate, it boasts a blend of 14 of the rarest cocoas from Africa and South America and edible 24-karat gold. The goblet is lined with edible gold and around the base is an 18-karat gold bracelet complimented with a carat’s worth of diamonds. A La Madeleine au Truffe from Knipschildt Chocolatier is included in the package, as is a diamond studded golden spoon – another keepsake of this extravagant dessert. The price is $25,000.00.

As Charles Schulz, the creator of the famous Peanuts cartoon, once said, “All I really need is love, but a little chocolate now and then doesn’t hurt!”  

Want to make the best chocolate cupcakes and brownies? Now you can! 

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Chocolate, Sex & Soap!

By Lisa Maliga
Copyright 2008-2018
How many bath & body products have you tried that contain real chocolate? I was intrigued with the idea when about a decade ago I stumbled upon a website that offered a few products like a lotion the color of chocolate milk and some sort of sugar scrub and a massage bar. It was a pink and brown colored site and it fascinated me to think that one could smell like chocolate all day long without eating it. Not that I wasn’t familiar with the main ingredient, cocoa butter, but that was beige and hard and primarily used in lip balms or melted down into a lotion for its emollient properties. Cocoa butter didn’t change color or texture in a handmade lotion, and it usually didn’t alter the fragrance. But that site was the start of my obsession for chocolate scented skin …
After lots of experimentation I discovered that one could add not just cocoa butter to soap, but actual chocolate. It had to be the bittersweet kind which I found at my fave 99 Cents Only store in the form of ye old fashioned baker’s chocolate that came in a yellow cardboard box. So I put some into my soap and there was no earth shattering change of scent or color. Not really, since I was adding my usual sparkling brown mica mineral colorant to it. But when it went into my lip balm, wow wee! It not only changed the color so it looked like a perfect round circle of chocolate, it amped up the cocoa flavor and I just wanted to eat that lip balm. Trust me on this, it’s not a great idea as it’ll eat into your profits. Plus, regular chocolate tastes better.

maximum chocolate soap photo by lisa maliga 12 easy melt and pour soap recipes ebookDuring the peak of my business, I had 3 varieties of chocolate soap. My favorite was the one I named  MAXIMUM Cocoa Butter Glycerin Soap. You’ll find the recipe for it in my eBook, 12 Easy Melt and Pour Soap Recipes.

Yeah, it was fun to create this one as I added no colorant other than this high quality chocolate which I picked up at a health food store. I refrained from eating most of it because I learned real quickly that this was better than Snickers or M&Ms and it was good for you, too! [Unfortunately, I had to remove this soap from my site as too many people were trying to buy it after I moved.]

The best kind of chocolate was the kind that was added to the rebatch soap. This is the real deal soap as I call it as it’s made from scratch and has no added ingredients except what you put in it. And this is where you can include dairy products for an incredibly rich and sumptuous milk soap, or get creative and add yogurt, coconut or soy milk or eggnog. So I made a chocolately bar with the addition of shea butter, cocoa butter and mango butter. Then the crème de la crème was the chocolate I could add as a swirl to make a beige and brown bar that looked like fudge.  In my recent book How to Make Handcrafted Shampoo Bars I’ve included a couple of recipes that contain chocolate.

As for other chocolate products, count me in as a Lushie! Well, I’ve mentioned how I felt in a previous post. before I made my first chocolate product, Lush had made theirs. They had this nifty hand sized massage bar called After 8:30 a chocolate mint concoction made primarily from cocoa butter and real chocolate with “scentsational” lashings of peppermint essential oil. The urge NOT to bite down on it was excruciating. The scent, the look, the feel, was chocolate overload. It also contained white chocolate which is really just cocoa butter with added sugar. White chocolate has no true cacao content but it is pure decadent sweetness. 

Rubbing this on my skin was a chuckle as there were brown streaks that resembled skid marks! It was like rubbing a mint chocolate bar on my skin and it did get absorbed after leaving it greasy for a few minutes. Then my skin felt soft and chocolate-y and peppermint-y and I just wanted to lick myself like a cat.  The mint also cooled me off a bit. I’ve never been that intimate with chocolate before after trying that After 8:30 and I doubt if I’ll repeat the experience. 
When making bath & body products, it’s all about experimenting!