Chocolate
class is moving right along. I conducted
a chocolate tasting at our last Zombie Squad meeting and got my paper written
in plenty of time. Now I’m trying to
find sources for my chocolate. So far,
this has been much harder than it sounds.
The companies who sell to businesses do not particularly want to be
found by random consumers such as myself.
Lori at Beanermunky Chocolates has been a lot of help to me (and her
chocolates look really yummy—go here and order some and tell me what you
think!), so hopefully my next round of inquiries will go more smoothly.
For another
assignment, we have to create some signature recipes. There are a bunch of rules about the process
we have to follow and I won’t go into those here, but I thought I’d give you
the descriptions of the chocolates I’m going to make:
Almond Love:
Lightly sweet marzipan studded with tangy dried cherry pieces,
hand-dipped in Felchlin's Maracaibo Clasificado Grand Cru dark chocolate
Panama City Beach
Caramels:
Crunchy chopped almonds and fresh orange zest smothered in rich rum
caramel, layered with Cacao Barry’s Lactée Superieure milk chocolate
Paper Fan: Smooth white
chocolate ganache truffle infused with green tea and sweet lychee fruit,
hand-dipped in Cacao Barry’s Guayaquile dark chocolate If you’re
wondering why this sounds familiar, it’s because I made these at Christmas
time. If it ain’t broke, why fix it?!
Bahama: Dense dark chocolate truffle
flavored with spiced rum, with black salt and turbinado sugar crystals added
for a sweet-and-salty crunch, hand-dipped in Chocovic’s Ocumare
Bright Spring Crème: Creamy-sweet with lip-smacking
strawberry and vibrant lime filling within a dome of Vintage Plantations’ Fair
Trade semisweet chocolate
What do you
think? Which one would you eat
first? Or are you the sort of person who
saves the best for last?
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