This should have been posted first!
I am South African having recently seriously ventured into the fun world of chocolate. I love the fact that I am learning new things everyday. Experimenting with flavours and textures is such a creative field and so very uplifting.
I have made bark in various flavours, ganache from home made coffee liqueur (how simple!); lavender ganache, blue cheese ganache and lots of others with herbs form my garden. I also made gianduja, nougat, caramel and mixed and matched these with other fillings.
I hope be able to share my knowledge with all of you and to learn. I am so excited about being part of a chocolate community.
How long have you been making chocolate for.
I am emailing from NYC and I would be interested in tasting your bark or if you do any dark plain or blended bars
if you also need feed back,I can let you know.
I work in a retail area of a supermarket in their chocolate area but also do a lot of buying and tasting bars