Month: December 2016

And the answer is: Salami

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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.

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Part II: Christmas classics

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This is how my Christmas classics look after the next step. Now any clearer? An extra tip: they are originally from Italy.

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And that is so last year when the chocolate truffles were round!

These are my this year’s innovation: square truffles of cooked wine and pear with dark Madagascar chocolate with cocoa nibs.

Anybody familiar with vin cuit (cooked wine), with pears and apples and NOT wine? This is a traditional autumn delicacy in western, French speaking Switzerland.

Tomorrow more on the Italian speciality!

A Christmas Classic. But which?

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Making of a traditional Christmas classic. But what is it? Make your guesses! Swiss Sausage, Christmas Tree Decoration? Or something sweet?

Stay tuned  and follow the next steps to see the result!

 

Christmas Chocolates

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Unique flavors of grand cru chocolates for Christmas. Orders until 19th December

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Let’s get serious

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The bottles you see above in photos are of genuine Finnish vodka, Koskenkorva, with liquorice and salty liquorice, lakritsi and salmiakki, as we say. You wonder, what to do with chocolate?!

Well, cakes of course, which you see after in photos, decorated with white chocolate. These were one of my specialities  in this year’s Christmas markets.

Otherwise I’m preparing the chocolate orders to be ready for Santa Claus’s sack. And a Christmassy city tour to guide tourists in Geneva on their way to travel for skiing at Swiss Alps.  What a fabulous time!