It’s snowing outside. Inside, I’m candying the fresh calmondin that Mom Lowy sent from her tree in Panama City Beach, Florida. Calamondin is a tiny citrus with a tart orange-lemon flavor. I’ll use the syrup for bonbons, and will dip the candied rinds (pictured) in dark chocolate.
Ganache of Santiago Agosto’s unusual Puerto Rican criollo chocolate with mango & spices.
Four layers of Persimmon & Ceylon tea butter ganache dipped in Axiom 60% Dark Chocolate
Two layers of Persimmon & Ceylon tea butter ganache dipped in Axiom 60% Dark Chocolate
Shipyard Smashed Pumpkin Ale Caramel enrobed in Jivaara 40% milk chocolate
Creamy butter ganache with rare Peruvian 67% “Piura” dark chocolate and Mom Lowy’s satsuma tangerines.
Thanksgiving week lunch is SAVORY CROISSANT BREAD PUDDING with yams, sage, apples, and Tango dark chocolate finished in rare Guatemalan white chocolate …
Apple, ginger, and Ivoire 35% white chocolate “nougat” finished in Nicaragua 80% dark and dusted with powdered cranberries.
Looking for a gift for your Tokyo beau? It might seem early to be contemplating the big red heart-shaped day, but our …