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!
But all that is allied with chocolate, believe me or not.
Namely, there is an excellent barter exchange system in Geneva called Trade School. You can participate in different sessions and bring something to pay the course, not money.
So I went to Kate’s jam canning session. We made the peach jam with thymian honey and vanilla; what a delice!
I brought to our charming teacher energy bars: Piemonte nuts, pistachios, dried berries and quince jelly. The jelly gave a nice moisture to bars and made them melt in your mouth.
And hey, this is in other words müsli in pocket. So, happy I was when heard from Kate that she brought them to mountains. Exactly where energy bars in müsli mode are needed.
Not a bad timing for 1st August, Switzerland’s national day; three times hooray!
When it gets a bit colder, I’ll remake the bars with chocolate cover. And the yummy peach jam I’ll save for my chocolates or cakes. You have any good proposals or ideas? How shall I combine them?