Our newest batch of Venezuela 72% dark chocolate–time to make some bonbons. I’ll be filling the molds with a fresh parsley & Bolivia Itenez Heirloom dark milk chocolate ganache. Magnetic molds, so time to “art up” a transfer sheet.
The parsley is delicate and crisp, and pairs perfectly with the Itenez milk. I’ll set it off with a single India coriander seed. Going to be elegant and delicious.
#chocolatier #beantobonbon #chocolateasart #adayinthelife