PRETTY BLUE FLOWERS – Montagne Bleue tea with cornflower in Lake Yojoa Honduran 70% dark chocolate. (Or “pretty blue lights” as my Old Friend Stevin would say.)
I learned how to make Fleurs Bleues during my first Ecole Chocolat Maitre Chocolatier class in France in 2009. My style’s evolved a bit, but still an homage to the original. I’ll be leading that Maitre Chocolatier class in April.
