Wednesday, April 11, 2012


This is an alternative interpretation to the classic chocoate bar format. In this style, the ganache is piped into a disposable plastic cube when it is semi-crystallized, and various garnishes are added throughout, like puffed rice coated in chocolate, croquant, feuilletine, etc. It should be eaten by cutting it with a knife, like a cake.

Friday, April 6, 2012

The Bunnies are Coming

These are a few of the bunnies we made for Easter. They are solid milk chocolate coated in chocolate velvet spray.