The weekly loaves. This is the best gluten free sandwich bread. Everyone likes this bread. Even people who never like gluten free bread. I like to add savory or rosemary to the dough, and encrust it in sesame seeds and oats.
A Cord Clasp in it’s element. We love these useful little things.
Salted almond chocolate. The only issue with these chocolates, is that we just keep wanting more.
A couple one of a kind totes have been added to the shop, including this one made with WWII canvas
.
.
About the chocolate (’cause if you’re anything like me, you might be wanting to know more):
I referenced the minimalist baker’s recipe I mentioned last week, but ended up changing the ratios.
These chocolates have an edge of bitterness that trails behind the subtle sweet, which I love, and the complexity of the flavors of the cacao and cocoa butter really comes through.
The texture is a bit like a firm fudge and the salty crunch of almonds really takes it to the top.
gently melt 1/2 cup cocoa butter (3.5 oz by weight)
mix in 1 cup raw cacao powder (3.4 oz by weight)
add 3-4 Tbs maple syrup (or more to taste, if you like it sweeter)
add 1 tsp vanilla extract and combine everything well
Spread into a small pan (parchment lining makes removal much easier, but is not necessary if you don’t have any)
Spread 1/4 cup toasted, rough cut, salted almonds on top and then press them into the surface a bit
generously sprinkle with sea salt
Freeze for a half hour or so and then cut into pieces
Store in an air tight jar and try not to eat them all at once
For the almonds, I boiled raw almonds in generously salted water until they looked plump, drained the water off, spread them into a baking pan and toasted them at 270 degrees until crunchy.
Leave a Reply