When I first started making rosemary sea salt batons, they weren’t rosemary sea salt batons. In fact, they had toasted cacao nibs in them. Rosemary wasn’t even a flavor I had considered. I came up with the recipe for cacao nib sea salt batons for one of my first Haute Cacao dinner parties. They were a hit in all their cacao nib glory. But it was the flavor of the naked cookie – sans cacao nib that stayed with me for weeks, months beyond the Haute Cacao dinner party. The buttery nutty goodness and the texture! Sigh… So I started dreaming up sea salt batons with five spice and orange zest then cardamon and lemon zest then rosemary! They were all delicious with afternoon tea or a bowl of sorbet… but that rosemary! With a sprinkling of flaked sea salt, the rosemary became a shooting star in the shop the choco chick line up that will never fall.
When I first started making biscotti, it was during the days when I was a glutton for gluten and my only goal was to create what I thought would be the perfect biscotti. It’d
I’ve been moping around for weeks now…wishing for bread things. You know? That thing when you get to walk down the street, see a nice bakery in your path, stop in…look around at the
