My market lady insisted and was right as always: I should finally give a try to Aloe Vera. I had in mind of course to develop it to chocolates but as I got to know it little closer, I believe it might take another go. The slimy texture makes problems as also the taste: it doesn’t have the one, if you don’t calculate the acid fleshy smell and taste.
So far I have made juice of it: cut and mixed it with ginger, orange and marjoram. Mixed it with jasmin tea and honey. Mixed it to face cream with coconut oil and pampered my hair with Aloe Vera massage.
Have you tried Aloe Vera in desserts and could share your experiences combined with chocolate? I’d love to hear it!
This is only one example of the Chocolate Walks I organize in Swiss cities like in Lausanne, and this one in Geneva.
I guide the tourists through the most interesting chocolatiers, explain their background and anecdotes. And of course show also the city if you wish so. And if we have time from tasting the latest creations of all these chocolate magicians.
During the last chocolate tour we saw among the other amazing places:
St Peter’s Cathedral in the Old Town
Ladurée’s new boutique
Chocolaterie Du Rhone and its’ talented master Jean-Pascal Sérignat
Yes, the Christmas Classic I have been preparing is now ready and delivered to the customer. It is Salami, A Christmas Salami. But a Chocolate one, according to a good Italian tradition. Dark Madagascar chocolate with nuts, almonds and raisins. Covered with icing sugar. I used chocolate with fleur de sel and lime.
Doesn’t the plate look like a breakfast assortiment, salami with dark bread? I made still Ovomaltine chocolate bits with flaked almonds with extraordinary dark chocolates from Cuba and Haiti. And to finalize with vin cuit truffles, cooked wine and pear jam.
I so wish that my customers will like my creations, I put my heart to this development and tried to imagine my clients’ Christmas fete by tasting my chocolates.