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© shoutingforha |
© shoutingforha |
© shoutingforha |
© shoutingforha |
Below is just a sampling…
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Arthur: Light hazelnut praline feuilletine (crispy sweet crepe) pieces.
While incredibly simple, this praline was one of my favorites. The perfectly toasted hazelnut, rich chocolate and crunch was truly spectacular.
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Apple: Caramel apple, balsamic vinegar and praline with 'Granny Smith.'
Believe me when I tell you that this is not your typical apple-flavored confection. The rich caramel, tangy vinegar and tart apple blend beautifully with the chocolate.
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Asian Confetti: Caramel with rice vinegar and soy sauce, praline sesame seeds,
Sansho pepper and popping candy.
This praline was such a refreshing surprise. As the chocolates began to melt, my mouth was hit with the sweet of the caramel, the saltiness of the soy sauce, the crunch of the sesame seeds, heat of the chili and, at the end, the fizz of the popping candy.
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Havana: ganache flavored with a distillate Havana leaves.
The Havana was rich and creamy with earthy undertones. Delicious.
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Samba: Milk chocolate ganache of samba tea with jelly of Morelle-cherry.
I must admit that cherry flavored chocolate is not usually my thing but the Samba was like nothing I had ever tasted before. The dark chocolate and tart cherry were magnificent.
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This praline just might have been the most interesting in the bunch. The chocolate was the perfect accompaniment to the bold flavors of the basil, sun-dried tomatoes and olives.
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© shoutingforha |
It's not often that I get the opportunity to bake using some of the finest chocolate in the world. I am trying to use them sparingly so they last until my hubby returns to Belgium. The best chocolates in America pale by comparison.
If you ever find yourself in Antwerp, Belgium, make sure you visit The Chocolate Line. You won't be disappointed.
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