I invite you to learn a little bit more about me and this journey, love affair I have with chocolates and pastries. Interviewed by Lisa Degliantoni http://ow.ly/Vlv930iaaqk
What says seasons greeting better then the gift of chocolate. This season I am featuring Trinitario hybrid cacao beans from small farms in La Masica, Honduras. The beans are flavorful without any bitterness or astringency which translates to a well fermented bean. The flavor profile is that of a little fruitiness with notes of honey, cedar and sandal wood. An interesting mix of flavors indeed that will result in a delicious smooth creamy chocolate. For those of you that don’t know me, I make chocolate from scratch, from bean to bar in Evanston. I am the Picasso of Chocolate.
Fall feels and smells of the holiday. I close my eyes and see chocolates, wrapping paper, candies, pies and smiling faces as they gather. Fall brings us home and with thoughts of home I am thinking of what I can create for you to celebrate and share with others. The scent of cinnamon just came to mind, pillowy clouds of marshmallows to float atop caramel hot chocolate. I'm excited and just wanted you to know, I am preparing for you.
We've arrived to that time of year, gathered our books, pencils, folders, notebooks and favorite gel pens. Most of us have gone school shopping and can count how many days we have left to wear sandals. Yes, the season has changed and with it we put back on our school thinking caps and celebrate youth returning back to school. Parents, Cheers, you made it. I enjoyed my summer of teaching, friendship, discovering love and being still thinking. My menu will now change quarterly. Cookies remind me of childhood, licking the mixing spoon and the wonderment of fire flies. I will...