Some recent chocolate adventures…
A batch of dark chocolate almond rochers – I tossed slivered almonds in Kirsch and icing sugar, toasted them until golden, and then dipped them in a tempered mix of dark Callebaut and Valrhona chocolate…
It doesn’t matter how many I make, they never seem to last more than a few days…
These music themed choccies were made for Chris’ birthday – they’re a 50/50 blend of Callebaut 811 (dark 54%) and 823 (milk)…
I’m always amazed that this particular chocolate mould exists – Big Boy plays the French Horn and Small Man the trumpet…
The leftover chocolate from the musical pieces went into a fruit and nut bark, filled with cranberries, ginger, candied peel and roasted skinned hazelnuts…
It makes a very nice after dinner nibble!
Fig Jam and Lime Cordial 