Armadillo Chocolates
This is a daily and, mainly, pictorial pastiche of making chocolate, making candy and running a small business in Gainesville, Fl. Because I have no desire to separate work from life, there’s a lot of riff raff miscellany cross over. And, yes, I eat chocolate every day.
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Really Sad Confession
I miss school so much that I watch Yale lectures on literary theory on Youtube while drinking a glass of wine instead of going...
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Creating Food #PantonePairings with @dschwenMinneapolis-based illustrator and art director David Schwen (@dschwen) has long used Instagram as a...
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It’s Cy’s birthday today. She’s two. She was the first goat born on Big Picture Farm and continues to maintain her position in the deepest center of...
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Yup, it’s another post about those book covers. Sorry. I’ll try and keep it brief.
Don’t get me wrong, I have loved doing them but its been a shame...
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Let the wild rumpus begin.
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The Moth StorySLAM at Housing Works Bookstore Cafe.
Housing Works Bookstore Cafe is a pretty awesome venue you guys.
Our first vegan bar, finally! To be perfectly frank, I had my doubts. I am a self-taught chocolatier/confectioner and all my books from Greweling to Notter base their recipes on animal fats. Personally, I grew up on fats derived from plants and have always preferred them. But formulating a vegan recipe was way out of my comfort zone. I can’t tell you how happy I am to have gotten over that mental hurdle.
The bottom layer is crushed almond and coconut flake caramel. The top layer is a 65% dark chocolate ganache. This is my favorite bar yet. I’ll post more about the process of making this bar soon.
