Now, I'm not sure how you order this lovely, but it does say that if you're ordering outside of Bankok, the tusks will be packed separately so as not to break. On this website, it shows incredible chocolate creations, but I can't for the life of me figure out how to order. Not that I really need chocolate from Bankok, no matter how gorgeous, but someone might. Here's another piece. I guess I'll just be content knowing that someone is making these somewhere in the world.
I might, however, order these adorable stamps from Mama Elephant that I've been drooling after for awhile. They are the sweetest! And so many people have been doing such amazing things with them. Check out the blog to see DT samples.
This cute elephant clipart is free to use if you're interested. It's from i2Clipart. They have a lot of images that are royalty free.
And I better put up one of my favorite white chocolate recipes. My husband likes these and doesn't like white chocolate. I think they just taste like little sweet bits in this one. You can also add some semi-sweet chips too and maybe some walnuts if you're feeling saucy. Here's Saveur's recipe.
BLONDIESLike a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
12 tbsp. unsalted butter, melted, plus more for pan
2 cups flour, plus more for pan
1 1⁄2 tsp. baking powder
1⁄4 tsp. kosher salt
1 1⁄4 cups light brown sugar
1⁄2 cup sugar
1 tsp. vanilla extract
2 cups roughly chopped white chocolate
Heat oven to 350°. Grease and flour a 9″ x 13″ baking pan; set aside. Whisk together flour, baking powder, and salt; set aside. Whisk together sugars, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan. Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 20 minutes.