Spring

I made these muffins this evening. They are gluten and sugar free AND they came out really tasty! On the left is Mango, Apricot and Pine Nut with Maple syrup glaze and the others are with crushed Cocoa Nibs (Valrhona)

These are what I call Chocolate Health Bars (ie an excuse to stuff myself with chocolate while convincing myself they are giving me nutrients, minerals etc. LOL) They contain anything I can get my hands on (eg, nuts, seeds, cocoa nibs..) that is remotely edible, with a white chocolate orange layer sprinkled with 2 types of chocolate and Cocoa nibs (im addicted to them)

Hi Lior, where did you buy your packaging? Thanks

It's different as Rob said but I don't know that I'd call it irreplaceable (Rob didn't either). In my opinion, it depends what you're going to do with it. If you're using it as a finishing salt then you will probably enjoy the texture from the FDS more than the usual grocery store sea salts and may enjoy the taste more depending on the flavors it's competing with (meaning you may not even notice a taste difference against strongly flavored backgrounds). If it's to be used as an ingredient where texture is no longer a factor you may or may not find search out the FDS worthwhile. I've used FDS in caramel and I've used "fine sea salt" in caramel and I can't claim I noticed any remarkable difference but the same salts as finishing salts on chocolates (or anything else for that matter) are very obviously not the same. ← I was taking for granted that you could read my mind and knew that I meant that I want to use it as a finishing salt lol! thanks for the explanation

Thats amazing, it looks sooooo beautiful. Can anyone explain why the pattern occurs?

[quote name=chefpeon' date='Jul 5 2008, 09:29 PM Click on my blog link below, and you will see some pics of "Pollys" that I have done. ] I just want to thank you from the bottom of my heart for this, I dont remember the last time I laughed so much. Id also like to say HI to everyone. Im new (blush blush)