The wake-up of espresso and the lingering aromas of dark chocolate. A gorgeous slap-and-caress of the senses.
Fresh roasted coffee beans, ground to an espresso grade and added immediately to a dark chocolate ganache.
I used a single origin Mexican bean with liquorice, tobacco and leather in the flavour - all of which compliment the spicy notes in the dark chocolate.
Using three different moulds to make the same chocolate is the only way to go for a girl with few moulds looking for an improvement in her effort:outcome ratio.
The transfer sheet is made with natural cocoa butter and colouring and I've used it here to finish off the bottom of the chocolates.
Mistakes were made in the making of these chocolates. This will be a blog of the good, the bad and the ugly...
But it's good to start on a high.