If you think this intricate molding is hard to achieve, it’s even more difficult without soy lecithin. What a beautiful presentation!
I’ve found myself in a rut this year somehow eating only simple chocolates including some quasi-mass-market brands. It’s what’s been lying around the kitchen and it has done a fine job at satisfying my impulse cravings, but has not been all that interesting. That all changed when I found myself in Harvard Square this weekend where I stepped into the landmark gourmet shop – Cardullo’s. Like other shops around the country, I’ve seen their selection of artisan chocolates slowly dwindle in recent years, but I knew I could rely upon them to have something beyond the average confection.
There I found Bonnat – too delicate, Dolfin – over refined, Antidote – fun, but I was not in the mood, and then Dick Taylor – perfect, reliably excellent. And…
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