This is my first collection of flavors and I'll grow it over time. But for now I have a traditional muscovado ganache filling, green cardamom and jasmine, rosemary salted caramel, Moroccan olive and saffron, ancho, matcha green tea and sambuca with foraged mint.
For Easter I did some eggs which were fun.
And just last week we had our professional bike race in town so I whipped up a chocolate sculpture.
Now things will settle down a bit and I'll get a few cookbook reviews posted (PIE 11 and The Art of the Cake).
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1 comment:
Beautiful stuff as always, CB. You are still missed on eG. Darienne
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