Recipe Category: Issue 204
Everyone loves a good taco, right? Here I have changed your go-to taco for a sweet one, with a crunchy shell of hazelnut and cocoa nibs, packed with thin slices of spiced poached pears, a log of Earl Grey chocolate ganache topped with milk chocolate ganache and red vein sorrel. Start the recipe a day in advance.
Served with WHITE NEGRONI
The peanut butter chocolate bar is a take on a childhood favorite of mine, the classic Snickers chocolate bar. You’ll be biting into layers of peanut butter brownie, chocolate rice crispies, peanut butter fudge and honeycomb mousse dipped in a rich dark chocolate glaze, topped off with salted potato chips.
Served with COCKTAIL #17