Cakes

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!

 

2nd: Not chocolate – but jam and energy bars for Switzerland

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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!

Home made peach jam
Home made peach jam

 

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.

Müsli in pocket
Müsli in pocket

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!

Swiss cross with müsli bar
Swiss cross with müsli bar

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?

These will get chocolate shells towards autumn
These will get chocolate shells towards autumn

Waiting for Santa Claus

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Chestnut flour - date cake. Santa Claus made of marzipan, sugar icing
Chestnut flour – date cake. Santa Claus made of marzipan, sugar icing