31 January 2019

Bark with bite





Looking back on the holidays there was much activity in my small Paris kitchen.

Some of the sweeter highlights:
Several varieties of home-made chocolate bark were paired with after-dinner espresso or turned into gifts.
Vanillekipferl, Austrian hazelnut vanilla butter crescents (below), a family recipe, disappeared as fast as I could make them.

Above: candied ginger, sea salt, pistachio, hazelnut, almond, fennel seed dark chocolate bark; milk chocolate bark with sea salt, sesame seeds, fennel seeds and Lapsang souchong (smoked) tea leaves



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French chocolate: why it's so good
February newsletter

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