cool to see your bread comment! i used to spread rounds of artisanal baguette with apricot preserves and enrobe them in 56% by Callebaut..... and also the same process with a thin slice of gianduja on each round of crusty bread.... the texture combo and the salty- sweet- dark is pretty phenomenal
yeah I hear you! it's the smoke that makes it difficult, not so much the cheese... IMHO
During my time with Puccini Bomboni in Amsterdam we pushed the boundaries until the boundaries collapsed around us and then basically took a step back and just observed the mayhem going on in chocolateland. We would venture out and take a look... scuttle back to the safety of our cave and sample, discuss and critique what we had found. The worst was Lapsang Souchon tea ganache in 56% ...... tasted like smoked fish had been added. we had a go at japanese horseradish too . I have tasted Gjetost and Dolfin pink pepper at a cocktail party and that was a winner. But I believe the fruitbasket has to go to Vosges and Michelle's Bacon Bar... freakin awesome.The ultimate No-No....... Pralines made with Breast Milk, I kid you not. cool question Clay, I'm lovin' it!
