We’ve made today’s bread with precious Guatemalan white chocolate in a very hydrated three-day ferment. Our own starter, of course. Ready at 1pm.
This week’s BREAD is house-made Mexican dark chocolate with Spanish Mahon cheese in whole wheat and rye.
Made with our own bean-to-scone Brazilian Catongo 72% dark chocolate ganache. #chocolatier #pastry #scones #darkchocolate #beantobar @chocolatealchemy @finechocolateindustryassoc
Served with a pitcher of Traditional Drinking Chocolate. #chocolatier #chocolate #elegant
Shaping last week’s slack dough BABKA for the bread bake. This batch is blueberries, cherries, and pastry cream in a slightly sweet …