A nice combination between the tartness of cassis fruit and Cacao Barry Alunga 41% milk chocolate, a slightly sweet milk chocolate with a dominant taste of cocoa and milk / The shell was done with Cacao Barry Inaya 65%
In homage to my interest for Japanese sumi-e and my clumsy approach to it / This chocolate bar was inspired by a paper weight for calligraphy and paintings.
Alba: Dashi, Honey and Umami Alba is a region in Italy famous for their delicate white truffles. I infused these unique truffles to the pale-colored and floral acacia honey, which imparts a wonderful earthy flavor and perfume to the honey. By adding a dashi stock made using konbu seaweed and shitaki mushrooms (essential for making a Japanese consomme) I have bolstered the umami richness and depth. My idea was to blend both and create "How Italy and Japan met" chocolate cultural introduction.
Cacao Barry Alunga 41% blends extremely well with Blenheim apricot and the uniqueness of this tea that it is roasted in porcelain pot over charcoal.
Cacao Barry Alunga 41% blends extremely well with Blenheim apricot and the uniqueness of this tea that it is roasted in porcelain pot over charcoal.
Chocolate connection sculpture piece
Chocolate connection sculpture piece
Mugicha (barley tea) / Orange blossom water / Lactée Barry chocolate bar