Bread. The Latest Experimental Batch.
Our own starter, 50% wheat/rye, 3 day ferment. With chunks of Henry Haslam Nicaraguan 70% dark chocolate from Mesocacao. Today only, until […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
Truffle
SERPENT DRAGON – Forteza Puerto Rican dark chocolate truffle with a splash of bourbon, dusted with Sumo citrus sugar.
Bengal Bar with Puerto Rican dark chocolate
A single BULLETPROOF BENGAL BAR if close photographed in the wild.
Black Bengal Bar
Very rare BLACK BENGAL. Puerto Rican 80% dark chocolate loaded with crushed crisp-dried Sumo Orange pieces. Made only 3 of these.
Batch of Bengals
A better BENGAL BAR. The stripes and back are precious Puerto Rican 80% and sandwich African white chocolate loaded with even more […]
Pomelo, Tea, Puerto Rican Chocolate
Preparing to mold precious Forteza PUERTO RICAN dark chocolate with candied pomelo and Chinese black tea.
Keeping Sharp
SHARPENING KNIVES keeps me sharp as well as the knives. There’s much to do today, but this is time well-spent. I use […]
