Two 5 x 5 inch tiles painted with edible mica lustre and cast in rare Peruvian 67% Piura Region dark chocolate, each filled with spiced espresso pear ganache. Crafted by Master Chocolatier Richard Tango-Lowy.
|Enjoy by:||June 21, 2015|
Ingredients: Pear caramel (fresh pears, brandy, organic sugar), Peruvian 67% Piura dark chocolate (cacao, organic sugar, cocoa butter), Bartlett Farm heavy cream, invert sugar, Riverwalk Roasters espresso bean, Mexican vanilla beans, Sri Lanka cinnamon.
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