Thanksgiving Treats November 24 2017

A Dominican Republic chocolate brownie covered with melted chocolate-cream ganache and 100% course ground Guatemala chocolate on top.  Pretty tasty! 

Cocoa Nib Brittle, A Rare Thing November 07 2017

We think our cocoa nib brittle is pretty darn good.  It's a labor of love that we only make a couple times each year. A fresh batch came out on Saturday, Nov 4 for the Northwest Chocolate Festival, Nov 11-12 in Seattle. A few bags made it to our online store.  The shelf life is about 4 weeks which is never a problem. 

This time we used cocoa nibs from the Polochic Valley on central Guatemala.  This is  really flavorful origin.  We have a few new bars coming soon from this origin but that's another post.

Fresco doesn't have candy kitchen equipment for making brittle so we work with our friends at the C-Shop in Birch Bay, WA. 

The day we made brittle it snowed, which is unusual for early November in Western Washington.  The C-Shop has seasonal (Summer) hours so we didn't have any trouble parking as you can see.