PASSING TIME IN L.A. - Mom Tango's tangerines balanced against fragrant star anise and Tikal Guatemalan milk chocolate. I crafted this bonbon as an example for the Ecole Chocolat Master Chocolatier Recipe Development Program we taught at the shop this past week

PASSING TIME IN L.A. – Mom Tango’s tangerines balanced against fragrant star anise and Tikal Guatemalan milk chocolate. I crafted this bonbon as an example for the Ecole Chocolat Master Chocolatier Recipe Development Program we taught at the shop this past week

PASSING TIME IN L.A. – Mom Tango’s tangerines balanced against fragrant star anise and Tikal Guatemalan milk chocolate. I crafted this bonbon as an example for the Ecole Chocolat Master Chocolatier Recipe Development Program we taught at the shop this past week

You’ll see some unusual scurrying and bustling at the shop this week… I’m teaching Ecole Chocolat’s “Master Chocolatier Recipe Development” course through … → August 1, 2016