Introduction to Intensive Ingredients 5: Hard Candy

This entry is part 7 of 7 in the series The Making of Things

Flavoured cocoas were difficult. Initially, we experimented with ground whole herb.  In some cases, like cinnamon, this works.  In most others, it does not. The flavour is there, but the texture leaves a bit to be desired. So we started casting about for other options.  We have a couple that Continue Reading →