treeline: almond white chocolate with sakuru (cherry blossom), raspberries, and hojicha leaves (vegan friendly)
Proof that the forest without the trees isn’t always a bad thing.
This bar is my homage to the delightful linzertorte, traditionally an almond and raspberry on shortbread crust pastry. Did you know it’s one of the oldest tortes in the world, originating in an Austrian abbey in the early 1700s?
My rendition has almonds, yes, but not blanched: I started with whole nuts, because I wanted the bits of skin to freckle this not-really white chocolate, and also, the skins lend a hint of bitter note to balance the sweetness. And of course raspberries, plopped atop and alongside hojicha leaves with their lightly roasted tea notes.
Underneath these bits and bobs is a floral pink sakura chocolate: Sakuru is Japanese cherry blossom petals that have been pickled and dried, and in this case, crafted into a bubblegum pink swirl. They are lightly tart, and a nod to a black forest cake.
Ingredients: organic cocoa butter, roasted almonds, organic cane sugar, sakura (dried cherry blossom petals), organic raspberries, hojicha leaves (roasted matcha tea leaves)
Allergen alert: contains NUTS.
57g
Proof that the forest without the trees isn’t always a bad thing.
This bar is my homage to the delightful linzertorte, traditionally an almond and raspberry on shortbread crust pastry. Did you know it’s one of the oldest tortes in the world, originating in an Austrian abbey in the early 1700s?
My rendition has almonds, yes, but not blanched: I started with whole nuts, because I wanted the bits of skin to freckle this not-really white chocolate, and also, the skins lend a hint of bitter note to balance the sweetness. And of course raspberries, plopped atop and alongside hojicha leaves with their lightly roasted tea notes.
Underneath these bits and bobs is a floral pink sakura chocolate: Sakuru is Japanese cherry blossom petals that have been pickled and dried, and in this case, crafted into a bubblegum pink swirl. They are lightly tart, and a nod to a black forest cake.
Ingredients: organic cocoa butter, roasted almonds, organic cane sugar, sakura (dried cherry blossom petals), organic raspberries, hojicha leaves (roasted matcha tea leaves)
Allergen alert: contains NUTS.
57g
Proof that the forest without the trees isn’t always a bad thing.
This bar is my homage to the delightful linzertorte, traditionally an almond and raspberry on shortbread crust pastry. Did you know it’s one of the oldest tortes in the world, originating in an Austrian abbey in the early 1700s?
My rendition has almonds, yes, but not blanched: I started with whole nuts, because I wanted the bits of skin to freckle this not-really white chocolate, and also, the skins lend a hint of bitter note to balance the sweetness. And of course raspberries, plopped atop and alongside hojicha leaves with their lightly roasted tea notes.
Underneath these bits and bobs is a floral pink sakura chocolate: Sakuru is Japanese cherry blossom petals that have been pickled and dried, and in this case, crafted into a bubblegum pink swirl. They are lightly tart, and a nod to a black forest cake.
Ingredients: organic cocoa butter, roasted almonds, organic cane sugar, sakura (dried cherry blossom petals), organic raspberries, hojicha leaves (roasted matcha tea leaves)
Allergen alert: contains NUTS.
57g