COLORS – rhubarb caramel candy with Valrhona’s new double-fermented Itakuja Brazilian dark chocolate, finished in our own Guatemalan dark.
Donna made this cool rhubarb hard candy and I couldn’t help but melt some with honey and really wild chocolate that was fermented with passion fruit and mold it into wild candy bars and paint it with really dark chocolate that I made from scratch here at the shop and the candy bars are brilliant colors and taste like rhubarb and passion fruit and I think I’ll finish this one off.
