Sounds lovely! I love reading your train of thought. I was planning on making a pecan nut and blueberry granola chocolate bar this week, I just can’t make up my mind with which chocolate. I think I’m swaying towards a 60% pure ❤️ I was just thinking about putting the granola in the bar, not adjusting my usual granola recipe or anything. o yes I also have some freeze dried blueberry powder but worry now about the skin if I put it in the melanger! I might skip the powder (I have dried blueberries too)... but how to incorporate the powder, any tips?
Check on the package and if it’s blueberry juice powder it is fine/easy to use. If it’s whole blueberries--and the bar has nibs (not a white chocolate)--add the powder along with the nibs. The nibs will help to keep the blueberries grinding, not clumping. Can’t wait to hear how this turns out! sounds so good.
Sounds delish! Someone gifted me a ton of licorice tarragon. I have a batch of tarragon and blackberry dark chocolate in the works that I’m planning to finish with candied fennel. It must be something about this time of year that’s triggering our blackberry/fennel-y/licorice cravings! Love it!
I think you nailed it! there's something that triggers it. I'd never thought using tarragon! that sounds so good. I also think going with a dark chocolate (and Michelle's use of it too) is what I'd try next time...the white (for me) came out too sweet.
So much to say about this post! To start, absolutely agree with your electricity statements. Power goes off *often* here in Panama, and I'm always shutting down and unplugging. Then, the garden as inspiration is my constant companion. This collection I've been candying starfruit, hibiscus and galangal flowers for the Blossom Bliss bar. I'm harvesting guava and something super funky called nance, still thinking through this. Lastly. one of my oldest cookbooks, Laural's Kitchen. Love everything about this post. I've got the livestream rescheduled on my calendar. See you then.
Sounds lovely! I love reading your train of thought. I was planning on making a pecan nut and blueberry granola chocolate bar this week, I just can’t make up my mind with which chocolate. I think I’m swaying towards a 60% pure ❤️ I was just thinking about putting the granola in the bar, not adjusting my usual granola recipe or anything. o yes I also have some freeze dried blueberry powder but worry now about the skin if I put it in the melanger! I might skip the powder (I have dried blueberries too)... but how to incorporate the powder, any tips?
Check on the package and if it’s blueberry juice powder it is fine/easy to use. If it’s whole blueberries--and the bar has nibs (not a white chocolate)--add the powder along with the nibs. The nibs will help to keep the blueberries grinding, not clumping. Can’t wait to hear how this turns out! sounds so good.
O that’s a great idea, thank you! The ingredients just says dried blueberries so I assume it’s with skin. I’ll pop it in with the nibs thank you!
Thanks for the tip to put powder with nibs. My last batch of farm grown banana was clumpy on the wheels, and I'd like to try again as it tasted yummy.
Sounds delish! Someone gifted me a ton of licorice tarragon. I have a batch of tarragon and blackberry dark chocolate in the works that I’m planning to finish with candied fennel. It must be something about this time of year that’s triggering our blackberry/fennel-y/licorice cravings! Love it!
I think you nailed it! there's something that triggers it. I'd never thought using tarragon! that sounds so good. I also think going with a dark chocolate (and Michelle's use of it too) is what I'd try next time...the white (for me) came out too sweet.
So much to say about this post! To start, absolutely agree with your electricity statements. Power goes off *often* here in Panama, and I'm always shutting down and unplugging. Then, the garden as inspiration is my constant companion. This collection I've been candying starfruit, hibiscus and galangal flowers for the Blossom Bliss bar. I'm harvesting guava and something super funky called nance, still thinking through this. Lastly. one of my oldest cookbooks, Laural's Kitchen. Love everything about this post. I've got the livestream rescheduled on my calendar. See you then.