If April showers bring May flowers, I'm thinking May is going to be a BLOOMFEST!
We're over the hump: there's light in the sky in the afternoon, buds are showing themselves, things are trying heartily to get green.
I'm not the only one who's feeling good about it, our customers are, too. We're seeing a lot of folks right about now for the Easter holiday, also selling lots of sweets for Passover. Whatever you are celebrating, it's SPRING!
|yup, that basket is made of chocolate.|
|all these bunnies are solid. No messing about.|
Spring is also a fertile time for me in candyland. Lots of inspiration. I'm really quite happy with our latest, our Curry Caramel. Topped with a flake or two of Maldon salt, the balance of curry, cream and milk chocolate is just heavenly. I expected the dark wouldn't work, and I was spot on. Not enough fat in the dark chocolate to make that curry really taste creamy and full bodied; interestingly, though, in the dark chocolate, the curry went completely floral. I did not see that coming. Learning new stuff is boss!
A bar I've been playing with for a year or so finally had it's debut as well: the Bjorkbar. Milk or dark chocolate, chopped black licorice, and licorice salt. This is another one that I really enjoy best in milk chocolate. I tend to lean to dark chocolate, so as much as I like the dark chocolate version, the milk chocolate just gets the balance right. No other way to describe it. When I am lucky enough to achieve that perfect balance, I'm grinning for days (or maybe I'm grinning because I'm taste testing every other minute. Sugar is a powerful drug).
Keep your eyes peeled for more new delicious bits and bobs. After Easter, though!