Biscotti is done and ready for packaging. It's very time consuming but worth it. I had my car worked on by a local mechanic that is true to his trade. He is an artist!

He looked at my car for a noise that was not there at that time. Didn't charge me but mentioned that he likes almond biscotti and it was a deal. The bicsotti in the picture is the usual finished product but on his I wrote "Mark's" in chocolate instead of the stripe. His place is called Mark's garage. It was early and I had to get it out in time for 10 AM coffee so I did not get a picture of the Mark's biscotti.

Baking day

I'm baking a few things today.

Chocolate oatmeal cookies and almond biscotti.

I used about a pound of my chocolate in the cookies.

16 cookies. That's 1 oz of chocolate in each cookie.

The biscotti will get striped with chocolate this afternoon when it's cool.

White chocolate

The white chocolate is done and in the melter. It's the best batch so far.

Mothers day!

Easter is over and had a request for a few more bunnies and if you ever want a bunny/rabbit at any time I can do that!
The milk chocolate went fast. It's a dark milk. I have trouble distinguishing the two without really good lighting.

I'm grinding white chocolate today. It will grind for 34 hours. About an hour before I stop I'll scrape the Madagascar vanilla bean into it. I could grind it in from the beginning but I like the look of the little specs and also it would darken the color if it was ground in.

The salted caramels also use the white chocolate. It is a ganche so it's smooth and creamy not sweet and sticky like a traditional caramel. It also has the specks in it from the vanilla bean.

The peanut butter filling got good reviews. I used ground peanuts that are like the Spanish peanuts that come on Mexican Sundays. I mix that with some white chocolate to firm it up a bit and that's it. Way Yum! I'm a Reese's fan from long ago and I think it's time for a showdown!

A new flavor. The "White cloud" Real simple. I use the white chocolate shell and a white butter ganache with extra vanilla. That's a filling that could be spiked with just about anything. Just say'in....

We are going to look at a building Thursday. Very excited! Retail. City! Yes!

Another picture night!

From top to bottom. Peanut butter dark milk shell. "White cloud" White chocolate shell White vanilla butter ganache made with Madagascar vanilla and Kerry Irish butter.

Clockwise

From top left Espresso, if you like the falvor and smell of fresh coffee beans..., next is "white cloud", My own white chocolate shell with a Kerry Irish butter and Madagascar vanilla ganache, a salted caramel ganache, Saigon Cinnamon/Cayenne,( it was ground together here with my granite grinder). It has a dark 72% shell airbrushed. A mint in the square "book page mold with a dark shell. And the last is dark chocolate almond.

Mints ready to turn out.

Cinnamon/cayenne

Bunnies they're solid too!

Salted caramels

almost done for the day

This is the first time I have done this so the flavor combo is simple. Pistachio and black sesame seeds with a dark stripe and dark milk with a white stripe.Break it up in the morning and package it. This was an addition to the previous post with the toffee matzo.

Matzah

I practiced making toffee covered matzo/matzoh. I resumed today and found a process that works pretty good. From here they will get chocolate and stuff put on them. I haven't decided on the combinations of nuts/dried fruit/ seeds, but it should be colorful and fun.