Thursday, December 22, 2011

Chocolates! Chocolates! Chocolates!

I am obsessed with chocolates. Milk chocolate. Bitter sweet chocolate. White chocolate. Ok, maybe not white chocolate.
So versatile.  Chocolate goes well with nuts. I've been experimenting with raw and caramelized almonds, hazelnuts and pecans. 

Chocolate with a bit of heat is delicious as well. A touch of cayenne or a  bit of crystallized ginger.
Dried fruit and chocolate are great too. Dried apricots with dark chocolate are a favorite.

CUSTOMIZE CHOCOLATES THE WAY YOU WANT THEM

What's most fun about making chocolates is I can customize them. A friend tried my milk and dark chocolate mini-bar with caramelized almonds and said, "I'd like to try them with just dark chocolate," so that's what he ordered.
Another friend wanted the almonds toasted but not caramelized. 

My wife said, "Use peanut butter" and those have become a big seller.

Email me at davidjlatt@earthlink.net and tell me what you would like and order as many as you want (with a three dozen minimum).

Ready, Set, Infuse - It's Time to Make Homemade Umeshu, Japanese Plum Wine

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