The week started off with a bespoke macaron order for a wedding dessert table. We’d matched the shell colours and fillings to the theme, filling pale dusky pink ones with raspberry compote and white chocolate and the sea green shells with white chocolate flavoured with fresh lime and toasted coconut. It was really lovely to be sent a photo of how they looked as part of the beautiful display, and we really hope everyone enjoyed demolishing it!
Our festival season came to an end (at least the ones we had booked for the Summer have all been and gone), and we could really use a holiday…. which is why we went straight into a week of product testing, markets, client visits and tastings. The world of chocolate never rests!
First up a little experimentation with new chocolate decorations. I was quite pleased with this red speckled pattern, although my dear colleague thought it looked like someone had been stabbed. A quick coating of bronze made them look a little less what we had dubbed “crime scene chic”, and a lot more appropriate for their maple caramel and pecan praline filling.