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I use Belgian couverture chocolate from Callebaut and Belcolade, and if I can find it, Valhrona. I do not use candy melts or baking chocolate.
I hand temper chocolate and mix in any inclusions (cookies, nuts, sprinkles), pour into polycarbonate molds, tap to reduce air bubbles, cool and let set.
My chocolates and confections are made in a home kitchen that has been inspected by the Region of Durham and is DineSafe certified.
Yes! I am very excited to announce my first 2 pop ups:
November 26 - Hollowbrook Highlands (Pontypool)
December 3 - Watson Farms (Bowmanville)
I'm workin' on it! Instagram and my subscribers will be the first to know