ISO: Some interesting chocolate pairings from "Making Artisan Chocolates" by Andrew Garrison Shotts

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marilynfl

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Chocolate and Spices

Chocolate and Beer (for tasting party)

Chocolate and Herbs

The book has been quite nice...he definitely brought it down to "mere human" level when discussing tempering, etc.

 
I was thinking of it as reference for any chocolates: icing, mousses, ganaches, etc

I'm pretty brain-dead when it comes to being creative around chocolate. I mean, who ever thought basic chocolate could be improved? But then NUTS were invented. And then Peanut Butter was invented. And then Oreo Truffles came into my life and my thighs have not been the same since.

 
Aha! I now see that "wildwoods" is an anagram for "Devil Temptress" (for,

you know, a really bad speller.

Begone, oh Spawn of Satan And Take With Thee Thy Green&Blacks Seduction!

 
roflol! good thing you don't have a callebaut shop down there...all those gorgeous truffles smileys/wink.gif

 
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