What can we do with golden raisin crisps? My first response was to use them as a garnish for savory dishes like the lamb kidney we served. Then it hit, raisinet. We took the crisps and filled them with milk chocolate ganache. A quick bite, tasty, decadent, crunchy. Of course, as I write my mind is wandering to what else could be sandwiched between the raisin crisps: foie gras, pork belly, sweetbreads, ginger mousse. Oh well, ideas to execute in the future.