Spruce has been in our kitchen for a few years. This year we infused white chocolate. The citrus notes penetrated the chocolate. The pine aroma penetrates the chocolate. The richness of the fat balances these sharper notes. For a test run we will use it in our white chocolate-yogurt ice cream. From there: pudding, cake, custard, ganache and molten.
March 30, 2009
March 30, 2005