CAVERN IN THE DARK – We ran the pistachios in for two days in our stone grinder to make the gianduja super-smooth, then folded in I’x Jaguar Guatemalan dark chocolate and cast the the pieces in fruity Dick Taylor Belize dark chocolate.
@dicktaylorchocolate @dantachocolate#chocolatier #chocolateasart #pistachio #gianduja #cavern #darkness
