FOR IMMEDIATE RELEASE

DALLAS, TEXAS (September 24, 2010) – Make a decadent impression at your next gathering with TheDarkChocolateBakery.com, an online bakery specializing in gourmet mini cakes made of high-quality bittersweet chocolate. Why dark chocolate? Like fine wine and cheese, gourmands everywhere prefer this chocolate variety for its rich and complex flavors.

TheDarkChocolateBakery.com team spent two years perfecting its recipes, and the result are three-inch mini cakes made with the finest 64-100% cocoa that Scharffen Berger, Valrhona and E. Guittard has to offer. Made in a distinctive gourmet artisan bakery in Dallas, TheDarkChocolateBakery.com is the first bakery to exclusively specialize in dark chocolate mini cakes. These cakes, called entremets, are beautiful French multi-layered, mousse-based and cake-based desserts with complementary flavors and varying textural contrasts. The delectable single serving sized cakes are sold in packages of six for $58. Perfect for any size special event including dinner parties, corporate events, weddings, holidays and gifts the entremets are beautifully assembled and carefully constructed to please even the most discriminating of palates.

The entremets are made fresh and then shipped frozen and can stay frozen for up to one month. To serve, remove cakes from the freezer for one hour or place in refrigerator for two hours. Serve slightly chilled.

CAKE FLAVORS

Signature Truffle Cake: This cake was our first creation. It is a flourless cake made with 70% Scharffen Berger chocolate and finished with a 99% bittersweet Scharffen Berger ganache.

Chocolate Flavor Profile: Scharffen Berger’s flavor profile offers upfront notes of ripe raspberry and cherry. These melt smoothly into rounder date and cinnamon flavors.

The Classic: The Classic is a rich dark chocolate cake made with a sour cream, 72% bittersweet E. Guittard ganache filling and a 100% E. Guittard glaze.

Chocolate Flavor Profile: The 72% E. Guittard is an assertive bittersweet chocolate liquor with a very dark, rich high intensity bittersweet chocolate. The 100% E. Guittard is flavorful unsweetened chocolate liquor made with natural vanilla.

Jack Goes German: This cake is made with a 70% Scharffen Berger Devil’s Food cake layered with a traditional German dark chocolate filling. A Jack Daniels ganache covers the outside and toasted coconut is the finishing touch.

Chocolate Flavor Profile: Scharffen Berger’s flavor profile offers upfront notes of ripe raspberry and cherry. These melt smoothly into rounder date and cinnamon flavors.

Carrot Cake: The moist carrot cake is studded with 91% E. Guittard chocolate chips and toasted hazelnuts. It is glazed in bittersweet 72% E. Guittard ganache and surrounded by a dark chocolate chip cream cheese frosting made with 100% E. Guittard.

Chocolate Flavor Profile: The 91% E. Guittard cacao extra dark is a complex blend of about seven different beans that offers aromas of ripe cherry and deep chocolate foreshadowed by complex layers of tart citrus, red fruit and nutty notes which are held up by a solid chocolate base. This medium-bodied, very intense chocolate is smooth on the palate with a long bittersweet chocolate finish. The 72% E. Guittard is an assertive bittersweet chocolate liquor with a very dark, rich high intensity bittersweet chocolate. The 100% E. Guittard is flavorful unsweetened chocolate liquor made with natural vanilla.

Chile Truffle Cake: This dessert is a dark chocolate truffle cake made with 70% Scharffen Berger dark chocolate. It is glazed with a chili ganache that combines chipotle, roasted pasilla and morita chiles, cinnamon and cayenne.

Chocolate Flavor Profile: Scharffen Berger’s flavor profile offers upfront notes of ripe raspberry and cherry. These melt smoothly into rounder date and cinnamon flavors.

San Miguel: The San Miguel cake is made with cinnamon-and-tequila-spiked 72% E. Guittard dark chocolate. It is covered with a tequila ganache and garnished with toasted almonds and cocoa.

Chocolate Flavor Profile: The 72% E. Guittard is an assertive bittersweet chocolate liquor with a very dark, rich high intensity bittersweet chocolate.

Cappuccino Bavarian: The Cappuccino mini cake is made with layers of 70% Valrhona dark chocolate cake soaked in an aromatic French roast coffee. The layers are topped espresso Bavarian and spiced Bavarian. The cake is finished with a coffee glaze.

Chocolate Flavor Profile: The 70% Valrhona is pure Madagascar with fresh, acidic, sharp bouquet with red fruit notes.

Peanut Butter Chocolate Mousse: A light and creamy peanut butter mousse is topped with a salted peanut streusel and layered on top of 72% E. Guittard dark chocolate devil’s food cake. The cake is covered with peanut streusel and 72% E. Guittard ganache.

Chocolate Flavor Profile: The 72% E. Guittard is an assertive bittersweet chocolate liquor with a very dark, rich high intensity bittersweet chocolate.

ABOUT THEDARKCHOCOLATEBAKERY.COM

Dark Chocolate Bakery owner Jill Frank-Edwards has always had a deep passion for dark chocolate. To satisfy her sweet tooth, she searched high and low for dark chocolate cakes that were more than one-dimensional. As an online marketing professional with over thirteen years of experience, Frank-Edwards was an expert in growing online businesses, so she decided to combine her loves of dark chocolate and e-commerce to form TheDarkChocolateBakery.com. She worked with her team of gourmet bakers to create the finest hand-made dark chocolate cakes available anywhere, and a delicious business was born.

TO ORDER

Cakes can be ordered at www.thedarkchocolatebakery.com or by calling 800-301-5595 Monday through Friday, from 10 a.m. to 5 p.m. central time. If you live within 15 miles of the Dallas-Fort Worth area the cakes are hand delivered via local courier. They can also be shipped anywhere in the U.S. arriving fresh, chilled and in beautiful condition.

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MEDIA CONTACTS:
Kelle Jackson
Jackson & Flagg Public Relations
214-365-9998 o
214-662-6644 c
kj@jacksonflaggpr.com

Catharine Flagg
Jackson & Flagg Public Relations
214-365-9996 o
214-697-1952 c
cf@jacksonflaggpr.com