CROISSANTS this weekend. The dough is resting before I fold in the butter
SPACED! – Tango Madagascar 67% & toasted Walnut gianduja
Preparing drinking chocolate, cutting brownies. Tempering I’x Jaguar chocolate to make bars. Unmolding my newest edible chocolate box. Photographing the newest bonbons. …
Last minute Bonbon sharing boxes. Staying just a bit ahead of the curve
The day before Valentine’s Day; of course we’re here making chocolate and bonbons and generally taking it pretty easy.
TANGO! – Tango Madagascar dark chocolate & Husk Cherry ganache