Much to do today and it all begins with B.
Cut Brownies, mold Bars, cap Bonbons, Build gift Boxes, and fold the Bread dough hourly. Busy.
Hydrated the Bread dough with water and sea salt. I’ll let that sit for an hour.
Melting Creos 72% dark milk chocolate for Bodhi Bars. A vibrant chocolate bar with crisp almonds and dried mango.
(Also melting out Nicaraguan 80% for 451 tasting squares.)
The Small Bonbon Sharing Boxes are Built. One just left as a Birthday gift and another’s into today’s mail.