Category: Snacks

There’s something very pleasing about mixing the dragonfruit powder, citric acid, and white pepper into the chocolate…

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Made another batch of my Neapolitan chocolates last week. These are so simple — melt white chocolate, pour some into a mold, shake to settle. Add ruby chocolate, ditto. Add milk or dark chocolate, ditto. Let set, unmold, done.

No added flavorings, but they taste great — the ruby adds a bit of fruitiness that pairs well with the white and dark chocolate. And the inevitable drips down the side just make it look more like Neapolitan ice cream. Festive!

Do come early to the Bazaar for True Star: A Pop-Up Market by OPM if you want sweets or curry powder, as I expect to run out. (Although Carnivore Oak Park should have more of my curry powder in stock.). Sold $40 of sweets in the first five minutes.

43 Harrison Street & 19 Harrison Street, Oak Park! We’re here until 4!

Mix of silver and gold gilding on the dragons. No icing, because it’d obscure the textures. So kids and those with a sweet tooth might prefer the iced ones. These are nice with a cup of tea, though!

I think my shaky hand is most evident on the pumpkins. Will still taste good, though.

Added a little edible gold dust, because autumn is magic.

I actually can’t figure out if I like them better with or without the gold dust. Both are good.

The cookies were cute before, but they are even cuter with a little royal icing. Even if I am not the neatest royal icer ever.