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this is what it would taste like
macadamia and cocoa nibs all in slabs of 72% South American dark chocolate
The sister version of the crack in a box
Charcuterie
port barrel aged syrup
Black MMMmole Chocolate Toffee truffles and fudges this is what it wouldIn the usual spirit of overcomplicating recipes, the kitchen makes their own mole paste for this toffee. The technique was learned at Seasons of the Heart in Oaxaca. Much to popular disbelief, all moles do not contain chocolate and are also not hot. This toffee has a super unrefined texture in all the good ways and is tangy, smokey, dark and sweet from the roasting of the chilis, bay leaf and cinnamon. Not too sweet though. It is amazing with beer! 3
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