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