I took yesterday more-or-less off from chocolate, making only two fruit gels and reboiling the coffee fudge (which had come out grainy). Instead I read through a couple chapters in a book about Web 2.0 technologies, prepping for a phone screen this morning with a company in San Mateo. (Which went very well, thank you very much. 🙂 )
Today I am starting to cast my chocolate molds, which in turn means making up my final list of flavors. Thus far I have a list of sixteen flavors, I may add/subtract one depending on how much time and inspiration I have. The finalists are:
- Dancy tangerine marmalade with Armagnac ganache
- Raspberry gel with Cognac ganache
- Pear gel with Poire William-caramel ganache
- Apricot gel with lavender ganache
- Cinnamon pistachio in a white chocolate ganache, milk choc shell
- Caramelized banana (dark choc)
- Goat cheese ““ honey (dark choc)
- Fennel + basil
- Chai
- Bergamot + lemongrass
- Armagnac
- caramel
- Jasmine tea
- Peanut butter
- Rose geranium
- Coffee (white choc ganache and milk choc shell)
I have my work cut out for me, so I’m off to do it!
