“Hands down, this is my favorite. Add one disc to the top of a chocolate chip cookie that’s being baked or let one or two melt in your mouth. Perfect size. Organic is the way to go.”
“The best chocolate drink ever: melt Felchin chocolate in a saucepan with oat milk (I use Oatley Full-Fat Original) add spices like turmeric, nutmeg and vanilla. Whisk while heating. Once poured into a cup, add a sprinkle of cinnamon. I also add some boiling water to dilute it a bit. Outrageous! Delicious!”
“Redolent of cacao with undertones of citrus, tobacco, and a hint of terroir. But this is not as edgy as those tasting notes make it sound. Because of the long conching process, 72 hours, the texture is super silky. The rich, dark, deep flavor would be wonderful paired with organic dried cherries, sweeter roasted nuts, like cashews or macadamias, or butter cookie crumbs.
I would not use it with candied citrus, or anything else that has a bite to it, like fennel seeds.
The sizee and shape of these small discs is perfect for cookies, embedded in brownie batter, adorning the side of cakes/tortes, or hiding in a brioche.”
