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Friday, March 20, 2009

Springtime is here!

I often get requests for chocolate bunnies, but aside from the cuteness and the thrill of biting off ears, I didn't know how to make them cool enough for LUCA. But, the creativity must be flowing because this year, I give you...Bunny Bark!

Studded with dried fruit, nuts, and toffee, these bun-buns give you something to nibble on besides chocolate. Try dark chocolate with apricots and almonds or milk chocolate with figs and pistachios. If you're feeling particularly adventurous, get a mixed bar - half milk, half dark with pumpkin seed toffee.

Also new for spring, Rhubarb Honey Caramels, Lemon Buttercreams, Pistachio Creams and Agave-Pecan Nougat. The Agave-Pecan Nougat blends toasted, ground pecans with an extra kick of agave nectar, 1800 Reposado tequila (just a touch), and the barest mention of smoked sea salt. The Pistachio Cream has the rich, buttery flavor of freshly roasted pistachios with sweet, homemade fondant. The Rhubarb Honey Caramel is springtime in a caramel - tart pink rhubarb is slowly cooked with honey and finished with butter and cream. And the Lemon Buttercream is pure, lemon meringue pie heaven. I took just-squeezed lemon juice, lemon zest and decadent creamery butter and put it all in a dark chocolate shell.

You know what to do! Order early and often for the answer to your springtime cravings!

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