Italian classic; New World frame of mind.
CREMINI CRIOLLO – Hazelnut crimini in three layers of Guatemalan chocolate: House-made Finca San Juan dark, Tikal 43% milk, and Finca Los Ujuxtes white
STREET! My take on street food to the umpteenth degree.
STREET! – Piedmont hazelnut gianduja layered with Husk Cherry jam. Perhaps the best piece I’ve made this year
Beautiful Gianduja.
FINE TIMES IN FIRENZE – Gianduja bonbon with Italian Piedmont hazelnut & house-made bean-to-bar chocolate from Finca San Juan in Guatemala
Local heirloom apples, rare Peruvian chocolate, walnuts.
GOULDEN CANDIED APPLES – A truffle of Akane apples from Gould Hill Farm in Contoocook NH with Maranon Canyon Peruvian dark milk chocolate in toasted walnuts
Croissant Sticky Buns from heaven or something. Anyway, I ate the first one and it was good.
CROISSANT STICKY BUNS TODAY… Husk Cherry syrup with vanilla, spices, cacao, and dark chocolate. We have 5 remaining
James Cotton.
Early in the kitchen Blues harp blasting (James Cotton on harmonica) Sticky buns proofing Drinking chocolate in the pots Hazelnuts in the […]
Making hazelnut gianduja in the grinder. But which chocolate…? #gianduja #chocolatier #chocolate #gianduia #hazelnuts
Piedmont hazelnuts (so Italian they say “ciao!” as I pour them in the bowl) ground to a paste with sugar and chocolate. […]