Fresh ADI CHOCOLATE FIJI
Finally I could start with the personalised "Adi Chocolate Fiji" transfer. I ask Tom if I could use his wonderfull Adi logo and he agreed with the suggestion I did.
Great to hear that you will make Adi Chocolate there.
The logo, if it possible, the word "Adi" need to be in between the legs.
Adi(pronounce "Andy") is a honorific title for Fijian Queen.
The logo is the worrier of the South Pacific and I add koko knife and
traditional Fijian war club,(Fiji used to be
known as a cannibalism islands) The way this man stand is based on the
traditional "Meke" dance (attached) fighting form just like
we are ready to harvest koko.
Regards,
Tom
So I realised a intense dark ganache from the Fijian Trinitario of 72% is blended about 25% with Forastero.
The result is magnificent! The sharpness of the cocoa is so is very pure and there is a small hint of roasting on the tip of your tong when the bonbon is melting sensual in your mouth. Creamy and with the use of invertsugar so generous tasting.
I do have to contact Tom and ordering him more different couvertures soon...
Geert
Great to hear that you will make Adi Chocolate there.
The logo, if it possible, the word "Adi" need to be in between the legs.
Adi(pronounce "Andy") is a honorific title for Fijian Queen.
The logo is the worrier of the South Pacific and I add koko knife and
traditional Fijian war club,(Fiji used to be
known as a cannibalism islands) The way this man stand is based on the
traditional "Meke" dance (attached) fighting form just like
we are ready to harvest koko.
Regards,
Tom
So I realised a intense dark ganache from the Fijian Trinitario of 72% is blended about 25% with Forastero.
The result is magnificent! The sharpness of the cocoa is so is very pure and there is a small hint of roasting on the tip of your tong when the bonbon is melting sensual in your mouth. Creamy and with the use of invertsugar so generous tasting.
I do have to contact Tom and ordering him more different couvertures soon...
Geert
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