Since transitioning from one town to another, I finally got my confection making routine back. And busy I have been!
Mexican vanilla caramels-dipped in dark chocolate with celtic sea salt.
Sebastopol wildflower honey nougat-with coconut, ginger & mango.
Almond gianduja-dipped milk chocolate with dried cranberries.
Cinnamon dark chocolate ganache-dipped dark with red luster dust.
Peanutbutter gianduja cups with dried banana chip
& Caramel peanut & strawberry squares
No comments:
Post a Comment