(Just ’cause we haven’t been vocal doesn’t mean we’re not busy.)
- I’m experimenting with ground chocolate incorporated early in a wheat sponge for this week’s bread. I expect it to be delicious. Also preparing for this Saturday’s croissants.
- Rachel’s been making bonbons–the yuzu mestizo are particularly vibrant, and will be painting more of The Dead (spicy caramel skulls) this afternoon.
- I’m warming cacao nibs to make more of that amazing Peruvian Ucayali River chocolate that changes in your mouth as you eat it. This batch will be 72%. It needs to age once it’s finished, so expect it in early November.