What better day to reveal the first hints of spring flavors than on the coldest, muckiest, iciest day of the winter? I've been busy perfecting the new flavors, so I hope you'll take a few moments in the coming days and weeks and order a box of your own...
Hibiscus-Tamarind Cream: Let's just get started with a bang, shall we? Hibiscus isn't just a pretty flower, it's also a lovely, tangy flavor (usually brewed into tea). I've reduced this sweet-tart tea down to a syrup and blended it with tamarind puree (another tart, tangy treat) and just a hint of chile. I wrap it all up with a white chocolate shell. Not only is the Hibiscus Tamarind Cream light and refreshing, but it's quite pretty to behold...
Ginger Cherry Cordial: This is the chocolate covered cherry with a kick. I started with a tart morello cherry, infused it with fresh ginger syrup, and topped it all off with a black cherry fondant and a deep, dark chocolate shell...
Cherries and Saigon Cinnamon Truffle: Are you noticing a pattern here? It is almost Valentine's Day, and nothing says romance quite like sweet red berries. Dark chocolate ganache is kicked up with Saigon cinnamon (tastes like the little red cinnamon hearts) and black cherry juice...
more flavors tomorrow!
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