Cranberry, orange, apple conserve chocolate but no turkey

Well, in an effort to be Thanksgivingish I've created a milk chocolate (using Felchlin Criolait 38%) and a dark chocolate using the Classificado (65% and of course Felchlin) plus a Cranberry, orange and green apple conserve which I then strained. I'll use the conserve park in other desserts and salads.

The milk chocolate are done as stars, the closest thing I have to a turkey, think about it, with lozenge transfer sheet decorations. The dark are done as rounds, looks like a pie, maybe, with musical note transfer sheet decorations. BTW, the tamarind dark chocolates were decorated using a Victorian like wallpaper texture sheet.

Maybe I'll do something with pumpkin. Probably not. The liquid is going to stay mostly liquid which should make this fun to eat. Or messy. Or both.

--Later--

As expected, the cranberry jelled a bit and made this wonderful chocolate easy to eat. Everyone loved them here at the Arms. I served them as one of tonight's desserts with dinner. Now, why don't you buy some of them? Why not.

Tamarind, Honey, Cherry and Chocolate

What is more fulfilling than tamarind? Tamarind, honey, cherry and chocolate!

That's right, I've created a new chocolate that uses these ingredients. No, it isn't a caramel and it isn't a ganache and it isn't a... Well, basically it's a cross between a fruit pate and a cordial all wrapped into Felchlin's Maracaibo Classificado Grand Cru chocolate. It was named the best couveture in the world. I've been using it extensively. I use Felchlin almost exclusively. I do use a little Guittard and a little Peters'. But about 90% is Felchlin and it's going towards 100%

I love saying Pâtes de Fruit. It's so much better than saying fruit paste! ;-) I'm using tamarind paste and my cherry fondant that I use in the cherry cordials with some special honey. Sssshhhh. It's a secret! ;-)

Order now. And no, it isn't on the list. It's special. I've got to get around to updating the list and perhaps creating that on-line store. Sigh.