Cherry Blossom

Cherry Blossom

— April —

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 Republica Del Cacao’s single origin Ecuadorian white 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!

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