Cherry Blossom is Back!
Timothy creates a syrup with bitter almonds, cherry blossom honey and tart Michigan cherries. After slowly simmering everything together, he then presses the syrup through a sieve and discards the solids. Then folds his syrup into Valrhona’s single origin Madagascar dark chocolate to make the ganache. Then this is enveloped in Valrhona’s 56% Caraque to create a crisp dark chocolate shell.
Enjoy the taste of spring!
*For the month of April
