And The Clocks Struck Thirteen

Spiced Cherry Bitters Ganache. Hexy!

A photo posted by Ian Pointer (@carsondial) on

Really, I should have gone to the march in Raleigh. Or DC. But Friday was not a fun day, and all I wanted to do was stay indoors and make chocolates. Something to take my mind away from things.

Alongside that though, I spent the day watching seven continents protest. Thousands, tens of thousands, hundreds of thousands, no, millions of people across the country, and across the world. The largest protests in US history.

nasty women indeed

The creation of the week: Spiced Cherry Bitters ganache. Because bitters are a good way of adding flavours to cocktails…so why not use them in chocolate as well? Oddly, Google doesn’t seem to have many examples of people using bitters in this way. I was a touch worried about that, but I don’t think they’re horrible!

(recipe? er…make a dark chocolate ganache (60%) and add bitters to taste. I probably used about 5-6 dashes for about 400g of ganache, but I can’t swear to it)

And now we go on from here.