And just in time for Valentine’s Day! Been wanting to play with caramelized ganache and this lovely piece is my first run at it. I call it Oh Dear! Burnt caramel quenched with fresh cranberry puree and a hint of juniper folded into a blend of 64% Manjari from Madagascar and 64% Tainori from the Domincan Republic. I finished the piece in a hand-painted cacao pod shell–glossy and beautiful.