| Fresh Yuzu from Japan, 22 year old aged Balsamico Tradizionale from Tuscany, delicate 68% Palmira Plantation dark chocolate from Venezuela in a deeply caramelized ganache with Hatchland Farm local cream and Vermont Butter & Cheese butter. It’s called Infinite Circlesand I only made 10.While we’re flying wild and rarefied, I made 24 of the most outrageously wondrous bars I’ve tasted. Yuzu peel crystallized slowly, broken into nuggets, and snuggled into Palmira like flecks of gold sunlight. I call it Kissaki, and nursed one for four days while out of town last week. |
