We've been having storms almost every afternoon, which has put me in the mood for comfort flavors. One of my favorite candies from school was a chocolate carrè. Carrè means square in French, and these are little chocolate squares with a filling of chocolate and praline paste and feuilletine (little flaky crispy bits). Because I like peanut butter better than praline paste, I've recreated the carrès with peanut butter. If I don't eat them all, they're now for sale on the
website alone and in combination with two other new flavors I made today, Banana Cream Pie, and Cafè au Lait.
Two years ago, I was in NYC, sitting on a rooftop bar with a date, trying my very first mojito. In the spirit of rememberance, and just because they're so tasty, I've created the Mint Mojito Cream - minty buttercream with a dash of lime and a "kick". It won't get you tipsy, but it will certainly refresh you on one of these ridiculously hot days.
2 comments:
I have come back to see if your store link works now and well now it does.
I was wondering if you have ever decided to mix your chocolate with liquor and kiwi, of other fruits that aren't normally associated with chocolate. (I.E. Strawberries)
What about apples or pineapple, the two mixed are wonder with regular chocolate.. imagine your chocolate with them. Just an idea.
I'm always trying to find new ways to combine fruits and chocolate. It's not as easy to find good ways to make them into a sellable product. I have had some success with blueberries - when it's a bit more into the season, you'll have to watch for them.
There's also an apple caramel that will show up in the fall.
Thanks!
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