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Preparing molds for QUANTUM BARS. The tea and cinnamon are in place, along with the Guatemalan cacao nibs. Next is the crisped quinoa and butterscotchy Tikal milk chocolate

Making Quantum Bars

Preparing molds for QUANTUM BARS. The tea and cinnamon are in place, along with the Guatemalan cacao nibs. Next is the crisped quinoa and butterscotchy Tikal milk chocolate

CINNAMON GRAPEFRUITS - tart fresh grapefruit in a blend of milk and white chocolates, finished in dark and dusted with Korintje cinnamon

Not Subtle.

CINNAMON GRAPEFRUITS – tart fresh grapefruit in a blend of milk and white chocolates, finished in dark and dusted with Korintje cinnamon

DELICATE TEA (PERSIMMON BLOSSOM) - Rare Chinese "Persimmon Blossom" black tea in earthy Liona 70% dark chocolate. Alice of Red Blossom Tea Co. thought this tea was too delicate for chocolate, but I did it anyway

Tricky Balance.

DELICATE TEA (PERSIMMON BLOSSOM) – Rare Chinese “Persimmon Blossom” black tea in earthy Liona 70% dark chocolate. Alice of Red Blossom Tea Co. thought this tea was too delicate for chocolate, but I did it anyway

AN EXOTIC SORT OF LOVE - delicate rose blossom and pistachio white chocolate nougat in Liona Dominican Republic dark chocolate

A perfect nougat!

AN EXOTIC SORT OF LOVE – delicate rose blossom and pistachio white chocolate nougat in Liona Dominican Republic dark chocolate