THE EDGE OF CLASS – Brown sugar maple bourbon cloud caramel with Phil’s Maple Syrup and Puerto Rico dark milk chocolate cast in Mexico Almendra Blanca 45% milk.
A gangly collection but
good students who ask
good questions. We’re
teaching them to make
caramel.
Brown sugar cooked deep
to the edge of bitter,
the best of maple syrup,
chocolate within, chocolate without.
Too edgy for a bit of class.
#chocolatier #carameltier @ecolechocolat