I wanted to share some of the photos from the events I had catered recently. Several friends (Sara, Keith, Megan and Tristan) are amazing photographers and had agreed to take some photos during the event. I had made sea-salt sea shells, a basil-infused fondu, roasted pecan & caramel bons bons, as well as mint truffles and clove truffles. I also experimented with adding color to the chocolate by placing decorative gold dusted swirls on dark chocolate. Check out the photos and let me know what you think!
Gold Dusted Chocolate
Zanzibar Clove Ganache
Packaging Experiments
Sea-Salt Dark Chocolate Sea Shells
- Heart Shaped Clove Chocolate
A Table of Chocolates
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Hey Maggy! Nice! I really like to read your blog. You are doing great with chocolate… miam miam zanzibar clove ganache and all the rest? yes please!