15 September 2008

I went ahead and bought a box of 19 chocolates

in celebration of my completed college essay on the famed Sucre.
Here's a picture:

The green ones are a white chocolate ganache with Sicilian pistachio, vanilla, and a dash of cinnamon + a dark chocolate couverture.
The fleur de lis is the Meuniere -- dark chocolate on the outside, brown butter and vanilla on the inside.
The shinyish square (shiny for a reason; it's edible glitter!) is chicory coffee with a really soft creamy dark rich core.
The plain dark chocolate square in the lower right corner is the Bolivian Palet d'Or -- perfect simplicity -- "bittersweet chocolate ganache made from the rarest Bolivian cacao bean."
The triangular chocolates with flecks on top have a really satisfying density, and they're made with hazelnut gianduja, crispy wafer, and caramelized cacao nibs. (!!!)
The purple ones are Paris, my love; dark chocolate couverture, white chocolate ganache infused with tea, orange, and vanilla notes.
The red is Earl Gray. Straightforward? Yes. lovely, too.
Yellow is passionfruit -- in light of this blog! I have been saving it so I can't say yet how it tastes. It'll be blissful, to be sure.
Last but definitely not least (quite the contrary, in fact): the Avery. God has indeed manifested himself. Caramel + dark milk ganache with salt from the Avery Salt Mines, all wrapped up in a delicious dark chocolate blanket.

This isn't my actual box, but as I've so sickeningly reiterated, my camera got smashed so sometimes I have to resort to photos stolen from the Internet. Hm at least this will do justice to the excellent verdancy of the box.


1 comment:

Anonymous said...

salt chocolate inspires in me a confidence in humanity; it is as though there are at least a few people out there who understand, even embrace my inclination to salt everything i eat.