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Waters of March (ch. 1 of 2)
[Dungeon Meshi / Delicious in Dungeon, Farcille, Fluff & Humor, Established Relationship, Married Farcille, Falin is doing her best, Marcille is stressed] AO3 Link
Summary: The misadventures of Falin Touden as she gathers gifts to woo her wife.
-
“Is there anything I can help you with?”
They said that she was something fearsome to behold: with sharp, draconic eyes and a glorious cover of feathers. They said that she had the strength of a dragon, tempered by justice and kindness—a figure of legend—as terrifying as she was fair. And yet...
The baker fidgeted with his hands, swallowed, stuttered: “...Your Highness?”
And yet it was hard to think of her like that when she was hunched over a tray of raspberry tarts and croissants, visibly distressed by the burden of making the right pastry choice.
She was so normal that he could feel his mind slip into cognitive dissonance, refusing to believe that the Duchess of Melini was pacing around his pastry shop in a crumpled cloak. Her hair was disheveled, her expression forlorn. She pulled her collar further up her neck, a miserable attempt at hiding her tufts of feathers, offering a small yet weary smile to the townsfolk beginning to gawk into his shop window.
“Oh, please don’t call me that,” she asked kindly. “I didn’t mean to cause a scene at your workplace.”
Yes. Of course. Nothing to see here, just Falin Touden—Falin Touden!—sighing despondently at a box of chocolate treats. The baker was a bit lost for words, hovering awkwardly behind the counter while she scanned the shelves. Sure, okay, they were right about the feathers—but where he had expected mystery, or perhaps authority, he instead found a soft and gentle kindness. Even a little bit of awkwardness, if the way she fidgeted with her fingers was any indication.
She caught sight of his more peculiar treats: hardened chocolates shaped in the form of coin bugs. Was that awestruck wonder shining in her dragon's eyes?
"My apologies." He bowed, struggling to drop the honorific. She gave him a lighthearted wave.
Falin Touden circled the bakery for another while yet, her attention constantly pulled this way and that—there she fawned over caramel crickets, here she stared at a tray of macarons with studious intensity. The king's sister had tastes as peculiar as the Devourer himself, it seems, with the way she kept gravitating back towards his more.... monstrous design choices. He was about to tell her all about them, too—about how the molding chocolate was made from cacao beans found further east than Izganda, or how he'd spent years practicing his tempering technique—but she beat him to the punch with a question.
“Are you married?”
A very peculiar question too!
“For nearly two decades now, my lady.” He watched as she looked through the pie display a third time over. “She’s the best thing that’s ever happened to me.”
“I know how that feels,” Falin smiled wistfully. She toyed with the golden band at her left hand absentmindedly. He wondered if she even realized she did that. “Maybe you can offer me a bit of advice?”
“Advice?”
"You see," her smile turned sheepish, “my wife is furious with me.”
-
They had minimized the choices to 'puff pastry' and 'raspberry'—which didn't really make it that much easier. Helping clients figure out the perfect gift for a loved one was second nature to the baker by now, but dissuading someone from buying their spouse an eight-pound hydra statue was definitely... a first.
He had a few samples to show her, laid out on a spread on the counter. There were tarts, turnovers, pies, danishes—and while they weren't all filled with raspberries, he assured her that it would be of minimal effort to have a custom order made.
She regarded them with delight, ooh-ing and ahh-ing at the display of perfect, golden, flaky dough.
"Oh," she sighed dreamily. "They look wonderful. I could eat them all!"
"We could also make strudels," the baker offered, suddenly excited. Did the Royal Sorceress enjoy strudels? Perhaps something more dignified like: "Twists! Although palmiers are good option as well—drizzled with syrup, dusted off with fine sugar—"
The barrage of choices seems to have overwhelmed the poor woman, now blinking wide-eyed at the baker who very quickly schooled his demeanor. "My apologies, Your Highness!" He squawked, wincing at the way the title made her jump. "My excitement got the better of me."
"It's alright," she said with a laugh.
The baker hummed for a thoughtful minute. "What about mille-feuille?"
"Mill—um, what?"
"They're little rectangles of puff pastry, folded over and over again until each layer is so thin that they're almost like the pages of a book!" He smiled. "We could use raspberry cream, layered in between."
Her small, charmed gasp let him know he hit the nail on the head. "Like the tomes she pores over day-by-day!"
He ran behind the counter, reaching into his display where he had samples. "These are layered with simple buttercream—" he placed the tray in front of her "—but it would look something like this." This batch had come out handsomely: a dozen little rectangles, cut to perfection. There were three layers of puff pastry, each of their pages so thin he feared a stray breath of air might chip away the corners. A generous spread of cream lay between them, finished off with a dusting of fine sugar. While some of his clients liked things a little messy-looking, opting for the casual shapelessness of goopy drop cookies and uneven brownies, others liked symmetric perfection. Lady Donato seemed to be the latter, if his impression of her was sound: a stern, intelligent, and practical presence above the King's shoulder. Yes. It was settled. Mille-feuille would do.
She was in a much better mood by the time they had ironed out the details of her order—her shoulders relaxed, feathers almost settled in relief.
"I'm glad this place hasn't changed that much," she commented off-handedly while counting her coins. (He offered the pastries for free—she vehemently refused.)
"Have you been here before?"
"Mhm," she nods. "When Melini was still just an island, my brother and I would come here after particularly rewarding dungeon runs."
He paled. Her brother? The—"The King?"
"We probably seemed so different back then."
It's a bit of a blur—but he has faint memories of a scraggly pair of siblings with ash-blonde hair. They were too thin for the weapons they carried—the young man had barely filled out enough to fit his jerkin. Both had innocent, amber eyes—too hopeful and naive for this world.
It couldn't be...
"Well, I've got someone to meet." Falin Touden said, climbing out his back window. Why was she climbing out his back window? "I'll pick them up later this afternoon!"
She waved, threw her legs over the ledge, and was off.
-
"I'm still mad at you!" Marcille grumbled.
She looked so very vexed—an interesting contrast to how gently she was straightening out Falin's collar, smoothing out her feathers until they lay flat and presentable.
"But!" Marcille punctuated with an accusatory finger to Falin's chest. "You shouldn't miss lunch, you know that your metabolism is different now."
Lunch. The whole affair of finding the perfect pastry had caused Falin to miss it.
Marcille was right—her appetite was different now. It ran deep, as though it was more than just the physical sensation of needing to eat. Falin's hunger had grown with her strength. Marcille (and Laios!) had sat her down and forced her to endure lecture upon lecture on the intricacies of tall-man and dragon physiology—it almost felt like academy lessons! Stronger muscles, sharper eyes, deeper mana—all of that meant she needed more energy, and a regular tall-man's stomach could only digest so much. She'd just have to eat more. A lot more. It was a bit troublesome on her travels, but her days back home have become a joyful assortment of extra brunches, second dinners, and justified treats in-between.
How wonderful it was—the fact that the two people she loved the most had the perfect intersection of knowledge to help her.
Although today was not the day to be skipping her all-important meals: she'd planned to spend an hour or two foraging for magical plants with Senshi in the nearby woods. When she arrived at their meeting place outside the castle, Marcille was already there—glowering at her with one hand on her hip, a bag of packed lunch and travel snacks in the other. She had shoved it into Falin's hands before fussing over the disheveled state of her clothing.
"Sorry," Falin said earnestly, hoping to soothe Marcille's sharp temper. It was a hot, overbearing day. The humidity probably wasn't helping her mood. A sheen of sweat covered Marcille's forehead, and she had grown flushed from the heat. So beautiful—even while she huffed and puffed and pouted. Falin felt a wave of affection as overbearing as the heat of the sun on their backs.
She really, really needed to make it up to her today.
"Don't be late for dinner," Marcille mumbled, crossing her arms.
"Of course." Falin promised.
"Keep her alive for me?" Marcille said towards Senshi, who had been here the whole time but was very good at pretending he was somewhere else completely.
He held a thumbs up. "She'll probably be keeping me alive for you, lass."
That made her laugh a little, and Falin was going to have to thank him for that later. Marcille leaned over to give him a small hug. Falin followed, hoping to get one too, leaning forward to place her hands on Marcille's waist, but—
No such luck—Marcille swatted her away. "Uh-uh!" she tutted. "You're not off the hook!"
She pulled back, holding her hands up in resignation. She wasn't trying to pout—really, she wasn't—but there was a small crack in Marcille's resolve when she did and Falin was willing to take her chances. Marcille was stubborn, though. A stubborn (and wonderful) woman who simply would not give in just yet.
With a final round of goodbyes and reminders, Marcille finally walked (stomped?) back into the castle, seemingly in a better mood than she was before.
"What did you do?" Senshi stood beside her as they watched her disappear into the double doors of the gate.
"Well, my mother-in-law is arriving this weekend." Falin fiddled with her sleeve. "And I forgot."
Senshi sighed. Then he brought up a hand to give Falin a firm pat on the back in solidarity.
-
A pollux mushroom can be used as an enchanting reagent, she could almost hear Marcille's voice in her head. You can tell them apart from others by their double-layered caps and bright colors. But they're not edible, even if they look like candy!
They really did look like candy. There was a multicolored bundle of vivid colors that sat nestled by the roots of an aged, mossy willow tree. Falin wanted to eat them. They had gathered a good amount of plants by now, but having these would make their trip worth it twice over. It was the perfect gift to give Marcille—
—if only there wasn't a giant boar between them and the mushrooms.
"Quiet now," Senshi whispered, crouched behind a thicket of bushes they'd been hiding in. She nodded, carefully parting the leaves, her nose twitching at the scent of prey. It was a mean-looking fellow with menacing, curved tusks that jutted out of its lip. It stomped its hooves on the ground, kicking up a cloud of dust, looking around as though it could feel their eyes on its back—already on alert.
"Oh, that's a wonderful looking creature right there." There was something in Senshi's voice... some sort of anticipation. Not concern though, there was hardly anything to worry about between the two of them and a boar. But he was tense. Almost as if he was... excited?
"You know what we should do to help with Marcille?"
"What?" she whispered back, her hands tightening around the grip of her mace.
He had sparkles in his eyes—mushrooms forgotten. "Cook her favorite meal."
Their eyes connected.
Falin did her best to fight down a grin. Yes, of course, yes! What a wonderful thought—glazed cutlets of pork layered over pasta, a bit of cabbage, garlic, bean sprouts, egg! She trained her eyes back to the boar—the promise of a wonderful meal—and sank low. She felt for the knife sheathed by her boot. If they did this right, there wouldn't be much of a fight or a mess, and—
Her stomach grumbled so loudly that blood rushed up her neck.
Senshi dropped his face into his palms.
Falin chucked nervously.
The boar had whipped its head towards them.
It let out a monstrous squeal—pounding its hooves against the dirt. There was a minute of sweet, tense, silence before it bolted right towards them.
Falin swung on instinct—knife forgotten—her arm throwing her mace in arc effortlessly while Senshi rolled out of the way in an expert maneuver—
"Don't ruin it!" Senshi scolded. She blinked in surprise, changing the trajectory of her mace in the last minute before hitting dirt. "We need it intact around the shoulders—" he dodged a hoof "—and the legs for some ham, and—" Falin jumped back, eyes wide, nearly getting impaled by a tusk "—even the head, for stew!"
"That's the whole boar!" Falin whined. "Where else am I supposed to hit it?!"
"Knife it in the neck!" He deflected another kick with his axe. "Wait—no—the jowl is wonderful for—"
"Sorry Senshi," she growled, rolling over, steadying herself and gripping her mace with both hands. She really hoped she wouldn't have to walk back to the castle covered in blood with a boar slung over her shoulder. "I'm going to bash its head in."
-
She showed up to the castle covered in blood with a boar slung over her shoulders.
While the staff and been gracefully quiet about her ridiculous appearance on the way in, Chilchuck—on his way out from a labor meeting with the council sans Falin—had screeched at the sight of her, shivering hard enough that she swore the hairs on his arms stood on end.
"Falin!"
"Hey, Chilchuck." Falin looked around. "Marcille—"
"—is in a terrible mood!" Chilchuck growled, already pushing her (and the boar by proxy) towards the kitchens. "Negotiations were close to falling out this afternoon," he rattled on, "she's already terrorizing Kabru and your brother—if she sees you looking like you just murdered someone she's going to be an even bigger pain in our asses!"
"Well, I sort of did?"
"Unhelpful!" He whipped his head towards Senshi, who was whistling innocently behind them. "And you! Did you put her up to this?"
"I just made a suggestion."
Chilchuck pinched the bridge of his nose. "Of course you did."
"He was just trying to help," Falin pouted. She muttered a small thanks to the kitchen staff that had unloaded the boar from her back. "I've been trying to put together a few things to give to Marcille, since she's upset with me at the moment."
Chilchuck scratched at the back of his neck, scowling. "She did seem unusually ornery at the meeting today."
"Yeah," Falin sighed. "Senshi suggested we put together her favorite meal, something like the one he prepared for her back in the dungeon. I've already ordered some pastries for dessert."
They lingered in the back of the kitchen, watching as Senshi climbed onto a stool to look over the fresh boar carcass, butcher's knife in hand. He instructed the rest of the staff well, happy to have their help butchering it. She'd spent enough time under his tutelage to understand his process: He'd make pulled pork and sausages from the shoulder and cure some of the belly for bacon. The rest of the belly he would stuff with herbs and lemongrass and aromatics, rolling it up with twine and roasting in an oven before crackling the skin with scalding oil. He called that one pork belly lechon roll—and just the thought of it made her mouth water: the crackle of the skin, offering slight resistance before it gave in to tender, juicy meat covered in a delectable layer of fat that melted in your mouth.
There were the usual cuts of meat, too: ham out of its haunches, short ribs pulled apart for sour soup. He got to the head and—well, she was very good at clubbing things to their death so probably no stew this time, sadly.
Chilchuck considered her plans. "That's a good call, actually."
She beamed.
"She's probably irritable ‘cause she hasn't been able to catch a break for a good meal today." He rubbed at his chin. "What did you even do?"
Falin didn't really fancy being asked the second time in the same day, so she was glad when Senshi looked over his shoulder and answered for her. Though her relief was immediately replaced with concern at how pale Chilchuck had gone.
"Falin." He covered his face with his hands. "You done fucked up."
"Is it—" she blinked. "Is it really so bad?"
"In-laws are the most complicated part of marriage!" He grabbed her by the arms, as though shaken by some long-buried anxiety. "You need to buy her flowers! And—" he gave her a once-over from head to toe, shaking his head in disappointment. "We can go to the markets later to get some, but first you have to clean up, we're not walking around the city with you covered in blood!"
"I can’t cook with you two stirring so much of a fuss!" Senshi grumbled from his perch atop the stool. "You two go take care of finding Marcille's flowers, and I'll make sure dinner is ready by the time you get back."
Next thing she knew she was being pulled out of the kitchens, Chilchuck's hand around her wrist while he stomped back into the castle's main hall in a way that reminded her of her father.
"Um," she looked up at the elaborate clock on the far side of the hall, having to bend downwards so that Chilchuck could comfortably pull her along. It was three and a half hours past noon, which meant Marcille might be back in their quarters to rest. She'd need to figure out how to get changed without being spotted. She thumbed her chin, aimlessly following Chilchuck while he led her through the castle, wondering if maybe she'd left a shirt or two in Laios' chambers—or maybe borrow one of his? Surely it was better than this—stained deep with blood still fresh from the animal. Yes. Okay. Laios' chambers it is. They reached the hallway that led to the royal wing and Chilchuck finally let go. "I'll wait over here," he sank into one of the visiting couches.
She realized that she'd have to pass by the entrance to her and Marcille's chambers on the way to Laois. Not wanting to risk any premature meetings, she looked around, and found the appropriate detour.
She pointed at a window.
"I'm going to go this way."
"That's a window."
"I know."
"You know what," Chilchuck threw his hands up. "Whatever."
-
So, maybe the detour wasn't entirely necessary—but it was fun! From out here, she had a good hypothetical view of the town below: how the city sprawled outwards and then thinned before turning into golden fields that rolled on and on. Hypothetical because, well, it was hard to sight-see with your front pressed against the wall, holding on by the edges of your fingers and the lip of your boots.
The royal wing was, in reality, a random tower in the corner of the castle that had sections converted to separate apartments with rooms, kitchens, and living areas. The former royal wing was too much for any of them: Laios decided there were better uses for such grand, extravagant spaces.
She dropped lower when she passed by several windows that she knew opened up to her and Marcille's chambers—the first was their bedroom window, the second was their living area, and last was a small little square that let a breeze into their kitchen. She knew the way fairly well by now and was familiar with which of the bricks jutted out of the walls just right enough to be a hand hold. Overall, she was thrilled by the height and air that whipped around her.
It wasn't long before she spotted it: Laios' window on the opposite side of the tower. She bit her lip and scaled the few dozen feet that remained.
-
Laios—who was bored out of his mind after that god-awful meeting—had found reprieve from said boredom in the form of a bloodied hand coming up to claw at his windowsill.
He gasped and startled up to his feet, grasping reflexively towards where Kensuke rested on his hip before realizing that he'd left Kensuke out in a dungeon. (Nevermind that he was wearing lounge wear instead of armor.) There was some shuffling and then another hand came up, dirtied and smudged with blood under its fingernails. Laios couldn't help the panic and morbid excitement that filled him. Could it have been a zombie? A ghoul? He'd never heard of them having the inclination to scale walls—much less several stories up! Massive changes in its ecosystem often pushed deviations in monster behavior, though. Perhaps it was cornered into finding a new habitat?
But most importantly (and it made his breath shudder oh so sweetly to think of it), if it was near him—a monster—did it mean—could the curse have possibly been—?!
A mop of ash blonde hair bobbed into view, followed by a pair of amber eyes identical to his.
He sunk back into the couch. "Oh. It's just you, Falin."
Falin knitted her eyebrows. "Good to see you too?"
Whatever complaints he had were snuffed out when she pulled herself up and over his windowsill. She looked terrible—covered in blood from what looked to be a shoulder wound. "Falin?" He was quick on his feet, setting a firm but gentle hand on her shoulder with a scowl on his face. The surge of mana to his hand was almost instinctive—seeking to mend together whatever flesh might have still been undone—but she softly pushed him away.
"I'm okay," she reassured. "That's animal blood. I hunted."
"Oh!" What a relief. "Good," he looked out his window curiously. "Why did you come in through the window?"
"Hiding from Marcille," she admitted sheepishly. "Did I leave any spare clothes here by chance? Or could I borrow a shirt? I just need to—" she gestured vaguely towards herself.
There was a knock on his door. The siblings fell silent.
"Laois?"
Their heads whipped towards each other, a panicked stare between them. "That's Marcille," he whispered, grabbing onto her arm. She had grabbed it back.
"I know!"
He looked down at her shirt. "Oh, you've got to hide."
"I'm trying!"
There was another knock, more insistent this time. "Hello, Laios?"
"I know!" He whispered, already pushing her back out the way she came in. "You gotta—" he grunted, giving her a half-hearted shove.
"Brother!” She whined, grabbing onto the edges of the window frame. "Careful!"
"I thought you were good at climbing!"
"Well, I’m bad at falling!”
"Hurry!" He glanced back towards the door. If he didn't answer, Marcille might leave. "I'll keep her here. You can scale the wall to your chambers and get changed."
Falin's eyes widened in understanding, her mouth rounding off into an ‘oh!’. She leaned back out the window and pulled her knees up to her chest. She gave him an apologetic smile. "Thank you!" And then she dropped from view, already back out to scale the castle walls.
Laios cleared his throat. Alright. Time to be brother of the year. And maybe brother-in-law of the year, too. He could tell that Marcille was having a rough day of it. Falin's got something planned, he's sure, but there must be something he could do to help other than just stall. Maybe he'll ask for another magic lesson over some tea—teaching always seemed to relax her. He wondered if—if things were different, would Marcille be an instructor by now? Academia suited her quite well.
He walked to meet her at the doorway. "It's open, Marcille. Come in!"
But then, he supposed this suited her just fine as well. Actually doing magic. Inventing all new kinds of it. Using it to help people firsthand. She'd left behind the books and scrolls to chase magic into the depths of the dungeon, after all. Just like he and Falin did.
Laios could hear the knob turn and click open, followed by the creak of his heavy, oak door.
"Hey, Laois." Her voice was tired and a little defeated. As she looked into the room, slow and tentative, Laios noticed how worn out she was: her ears were low and her shoulders heavy. Between Falin upsetting her that morning, and the meeting they'd had to sit through with the labor party—well. He'd probably be better off not bringing any of it up.
"Did you hear if Falin got back yet?"
Laios gulped. "I—uh—"
"I feel bad." She was still holding onto the door knob. "I've been short with her all day. And with you as well.” She paused, chewing at her lip. “I'm sorry. I know she didn't mean to forget our plans, but it's more than just that, it's like… everything's testing me today."
"Why don't you take a break?" He suggested. "I could make some tea." At Marcille's concerned expression, he hastily added—"the normal kind! I promise."
She smiled, even laughed a bit. "Thanks. That... that would be nice."
"I'm sure she'll be back before you know it," he reassured. "Come on in. She's with Senshi, they'll be fine. You know, I asked them to keep track of any changeling circles while they were out there. I've been thinking about how changeling transformations could actually help us understand monster genetics." She followed as he walked to his sitting room. "It seems like they only transform creatures into adjacent types of species—like humanoids to other humanoids, or the gargoyles to statues. Isn't that so interesting? Nightmares look like little clams that we'd never think of as dragons—and yet, there they are! What else? What if kelpies were actually closer to hippogriffs than horses?"
"Isn't that a little... ethically questionable?" Marcille raised an eyebrow.
Laios blinked in genuine surprise. "I hardly expected pushback from you on the grounds of ethics—"
"Hey!"
"I mean it!"
"I suppose there are merits," she admitted, her shoulders already relaxing. "Aside from the fever, it seemed relatively painless. The only facts we know so far are that the changes are temporary, that the transformations draw from related flora and fauna, and that mass isn’t conserved. So I guess there goes physics? It isn’t quite as straightforward as reshaping the matter we’re made of.”
"Right! Having a regularly accessible patch of them would be great. It would do much for us in terms of animal and monster husbandry," His voice began to swell in excitement. “I mean, imagine being able to transform oversized livestock into something smaller whenever farmers needed to transport them. Temporary resizing!” There was an undeniable twinkle of interest in Marcille's eye while he talked her ear off. Laios allowed himself a self-satisfied smile—Marcille looked to be effectively distracted from her woes!
But just as he thought things were going well, she froze, her eyes glued to his hand. Damn! He tried to hide it behind his back, but it was too late. "Laois?"
"Yeah?"
"Are you okay?" She was rushing forward towards him with a scowl. "Your hand, it's—"
Covered in blood, yes. Likely from Falin's shirt.
He stepped back suspiciously. "It's okay."
"What do you mean?" Marcille was still frowning, but at least she had stopped. She narrowed her eyes. “What did you do?”
"Uhm." Laios stared at the ceiling. "There was... a being." Technically true.
"A being."
"A little guy, yeah." He nodded, swallowed thickly. "It was in trouble."
"So it was bleeding." She paused to consider this. "I'm guessing it was injured?"
Laois looked sideways, beginning to feel sweat under his collar. "Kind of? I helped it."
"You healed it?"
"With my hand." He held it up. She backed away. "Yes."
They stared at each other for another moment still. She finally broke the stretching silence. "Where is it?"
He could feel the prickling heat of panic at the back of his neck. He needed to think of something. Fast. Maybe it escaped out the window? Maybe he could say it was hiding around the room? No, no—Marcille would turn the whole place over just to discover that there wasn't even really an 'it'. Laios tried not to curse, racking his brain for some reasonable explanation that Marcille would believe.
"Laios?"
Something! Anything! Do it for Falin! Marcille was starting to walk towards him, a furrow in her brow. He set his jaw, looked her straight in the eye, and tried his best to keep his voice from cracking while he said:
"I ate it."
It all happened so fast. He didn't even register that the rounded end of Ambrosia was thrust violently into his gut until he heard Marcille's panicked shriek.
"Laios!" She was inching ever closer to a heart-attack every second that passed. Hopefully she wouldn't actually get one—his sister's wrath was rare but formidable!
"Ouch!"
"Spit it out!" she growled, shaking his shoulders. He could feel her fussing over him, her palms buzzing with mana in what he assumed was an attempt to magically detect toxins.
"No!"
Marcille was kicking up a small storm, but that was okay. This was killing time as intended. She rubbed at her temples, already beginning a litany of consequences they'd have to manage if he turned up with food poisoning—again. Something about a dignitary meeting tomorrow, and a public appearance the following day. He didn't worry too much, knowing that there weren't really any gastrointestinal calamities to mitigate, but he was disappointed that her progress towards relaxation had all but come undone—and guilty to have worried her so much.
"I'm fine!" He insisted, holding up his hands (bloody and all) to assuage her.
She was unconvinced. He jumped to the side, narrowly avoiding another jab of Ambrosia's rounded end, and only hoped that Falin's plans were going better than his.
-
"Uhm." The new castle guard nudged at his partner. "Are we getting robbed?"
"Huh?"
"Over there," he pointed to the tower that held the royal family's quarters.
His partner squinted his eyes, lifting a gloved hand to cover the sun's glare. He could see... blue? A fluttering blue coat, scuttling around the walls and—ah. "No, we're not. That's Lady Touden."
The new guy whipped his head back. "What?"
"Yeah, she kind of just… does that."
They watched as she leaped upwards in what looked like an impossible feat of strength, her arm outstretched and hanging on a hand hold. They both whistled. She made it look effortless—easy!
"That's pretty awesome."
"I know, right?!"
-
to be continued
-
A/N:
I promise that the second chapter will be a majority of Marcille and Falin interacting fluff! This is meant to be a one-shot, but it kept winding on and on and was generally fun to write, so it's been split into two chapters. I'm a huge fan of some fluffy slice of life goodness so - here's my attempt at making some! The title is inspired by the song "Águas de março" by Antonio Carlos Jobim & Elise Regina (I'm a big bossa fan!). I really encourage y'all to look up the song and have a minute to yourself with a nice beverage to just relax and chill! The song encapsulates how I feel a Farcille marriage would be: a little bit of everything, ups and downs and little hiccups and stretches of bliss - always circling back to the joy in their hearts ^_^ Many, many thank yous to @saltypyrotato who beta-read this chapter. Your feedback is always so insightful! Ur the best! Some notes: In this fic I refer to Falin as a 'Duchess' - I'm not actually sure if I used it correctly buuuuuut it sounds cool soooo yeah!
#fanfic#fluff#farcille#humor#delicious in dungeon#falin touden#falin x marcille#marcille donato#dungeon meshi#dunmeshi#i love to see my favorite characters in non-threatening non-traumatic just a little funny distress#falin i believe in u so hard#marcille needs 23 mimosas
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Valentine Making Chocolate Voice Lines
Aira: I am so happy that Producer-san is helping me in my chocolate-making attempt! Ehehe, shall we make a lot of chocolate filled with love together?
Eichi: I feel rest assured when I know Producer-chan is helping me make my Valentine’s chocolate. If it is you, then we can make any delicious chocolate.
Rei: For me, I don't really make a lot of sweets in my time… Oh, is the young lady going to teach me her special recipe? If that's the case then I'm looking forward to it, I will try my best too.
Valentine’s Day Cards
Aira: Thank you for sending your message ♪ I am super happy right now! I will keep on trying my best in the future, and I will be more happy if I can have your support ♪
Eichi: Thank you for your wonderful message. Please let me see your endeavors for more things that will exceed my expectations in the future. And this time too, If I can have your support, it will make me overjoyed… ♪
Rei: Thank you for sending your message to me... ♪ This time without betraying your expectations, I will send you my performance as well. And for certain, let it burn into your memory ♪
Bonus: ! 's mode Praise
Eichi
This only covers Praise-5 to Praise-8 because 1 to 4 (minus Praise-2) and sweet words are already on the wiki.
Original: すばらしいよ……期待通りだっ Praise-2: Wonderful... Just as I expected.
Original: 素晴らしいよ。『プロデューサー』として、君も日々成長しているんだね Praise-5: Wonderful. You are growing every day as a producer.
Original: 僕からも賞賛の言葉を贈らせてほしいな。君のがんばりに、最大の感謝を…… Praise-6: I might have to send my words of praise to you. To your working effort, with all my gratitude...
Original: よしよし........ 頭を撫でるのはあまりお気に召さないかな? とはいえ、たまにはひとに甘えるということも覚えるようね? Praise-7: There, there... You don't like getting patted on the head? Even so, remember to let yourself be pampered sometimes by others, okay?
Original: お疲れさま、よくがんばったね。賞賛に値するよ。ゆっくり休んでまた次のために準備しよう…… ♪ Praise-8: Thank you for your hard work, you have done well. Your work deserves a lot of praise. Now let the body rest well and prepare yourself for your next work... ♪
Rei
This only covers Praise-5 to Praise-8 because 1 to 4 and sweet words are already on the wiki.
Original: くくく。不安そうな顔をしておるが、心配せんでも大丈夫じゃぞい。上出来じゃよ、嬢ちゃん…… ♪ Praise-5: Kukuku. You are making such a worried face, but do not be afraid. You have done excellent, young lady... ♪
Original: 我輩に褒めてもらいにきたのかえ?嬢ちゃんは甘えん坊さんじゃのう。よしよし、たくさん頭を撫でてやろう ♪ Praise-6: Have you come for my praise? Young lady here is such a spoiled child. There, there, I will give you a lot of head pat ♪
Original: よし、よし…… ♪ よくがんばったのう、嬢ちゃん。我輩がたっぷり労ってやろうぞ ♪ Praise-7: There, there... ♪ You have been working hard, young lady. I will give you a lot of rewards for that ♪
Original: 『最後まで諦めない』。その姿勢が、きっとアイドルたちにも良い影響を与えてくれるはずじゃよ ♪ Praise-8: "I won't give up until the end". Such attitude of yours, it certainly has a good influence on a lot of us idols ♪
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Nashuri Fanfic Recs
safety net (should i fight or fly?) by avatarsarny
“Yield,” he rasped, breath warm against her temple, his hands firmly gripping her wrists and holding her in place beneath him. “Please, Itzia, will you yield to me?”
Shuri squirmed and tried to wriggle her way out from under him, but there was no fire in her attempt – she lay there, pinned beneath his weight and the heat of his gaze, midnight eyes boring into her own. If she closed her eyes, they may as well have been back on that beach beneath another sky; her back sinking into hot sands, the sun glinting off Namor’s vibranium-gold armor as he drove a spear deep into her belly.
But that was then, and now is now; and the Black Panther once again found herself caught in the Feathered Serpent-God’s net.
igazi and xocolatl by blackberrys, orphan_account
She places the fruit on his tongue. His open mouth is warm, his breath sliding along her fingers in a rush.
When he does the same to her, the edge of his thumb catches on her bottom lip by accident. He doesn’t let his hand linger. She resists the urge to smack her lips to rid herself of the sour-salt taste of the cacao fruit and his skin.
The woodwind howl of the voices around her is making her dizzy.
There’s an audible click when they both bite through the pulp, cracking into the bean within. Bitterness fills her mouth, a metallic sheen covering the deepest chocolate she’s tasted in her life. It takes effort not to cringe. Inexplicably, it reminds her of blood.
A Game of Serpents and Gods by tacotime
After Namor threatens Shuri with his ultimatum to burn the world together or go to war with Talokan, she turns his offer on him to stall for time.
“Convince me, and I will stay here. With you, and burn the world together.”
(Where Wakanda hasn't found her and Riri yet, and Shuri gives Namor a week to woo her into this insane plan of his).
someday we’ll linger in the sun by greenTeacup
As the legends have it, after she earned the blessings of Bast, the Princess Shuri took a god for a lover. The legends say less about what happened in between.
Unbreachable by neonheartbeat
"Time. Space. Reality. It's more than a linear path. It's a prism of endless possibility, where a single choice can branch out into infinite realities, creating alternate worlds from the ones you know. I am The Watcher. I am your guide through these vast new realities. Follow me, and ponder the question... What if?"
~~~~~~~~
T'Challa never becomes ill. SHIELD survives. Shuri goes to assist an upstate New York outreach center and SHIELD-run research facility with their science division... and something terrible, unbeknownst to her, is happening beneath her feet.
Awaken Love by valentineninja
She had said so many things to him on this night that she hadn’t meant to say out loud. But no matter how much she regretted it now, there was no going back.
“It could have been different, princess.” He echoed the words from so long ago as the water rippled as he sank back into it, and this time her title sounded like an endearment.
“Yes, it could have,” she whispered back as a single tear escaped her hold.
I would have recommended Devotion but it appears to have been deleted ;A;
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Me: It's Easter. Some humans hide eggs on Easter. The eggs were filled with chocolate. I really don't see the problem here
The Mayor: [escorted by a city guard all aiming weapons at me] The eggs covered 18 city blocks, trapping thousands of people in their homes. They scream when you open them, and the "chocolate" , although it did prove to be mostly cacao beans on analysis, was also somehow made of living flesh that bled a viscous, unidentifiable substance when cut into.
Me: I've seen your "Cadbury eggs" you're gonna have to explain to me how this is any different
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(1/?) Starting with suggestions for the parents, for Dark Cacao I have Dark Bean (like a black bean) or Dark Carob. For Kumiho one parent could be a kitsune or some other fox spirit. The ideas I have for names are Fondant Fox, Jelly Fox, (Since marshmallows and fondant are made from sugar and gelatin) Zefir and Marshmallow Plant. Vagabond is based on maejakgwa, a korean ginger cookie, so some ideas I have are Saenggang Yeot, (Korean ginger candy) Gangjeong and Jocheong (syrup put on maejakgwa)
I suppose Dark Carob isn’t bad, it fits with the family having names that start with “Dark C”, the only thing is that I’ve said she doesn’t need to be necessarily cacao/chocolate related, since Forastero covers that (forastero is a type of cacao bean). Carob isn’t necessarily cacao related, since it’s instead a cacao substitute, and I suppose it does fit, it’s just me being pedantic. It’ll at least go on the list
I feel like I should have mentioned this in the original, but my original plan for the Kumiho and Vagabond parents is that one is a kumiho (their mom) and the other is a normal Cookie, and that the kumiho is more ginger while the normal one is more marshmallow based (or something similar). Probably my fault for not mentioning, but I guess I thought I would leave it up to other people, despite me now realizing that I tend to stick with general ideas I have that I should have mentioned because you wouldn’t know them
The names are interesting, Zefir being one I kind of like (though I also feel like the normal one should be based on a Korean food, I just don’t know if there are any that fit a marshmallow theme or something similar). I also like Gangjeong and Jocheong as well
Maybe I’m just being too picky, I’m sorry
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Attempts were made at making chocolate from a cacao pod! Firstly, cacao fruit is actually really lovely? It is sweet and creamy and mildly tangy with a slightly yeasty scent. Very nice and would eat again. Most of it didn't get eaten because chocolate needs to be fermented first! Beans with flesh on them went to a bowl and got covered for a week. No idea if they fermented enough actually, but they didn't mold and got sour the way shit wine is sour. I should have then dried them a bit. I did not, and messed up roasting and had to do so 3 times at various temps to dry them, get the seed coat crisp, and them roast the nibs more bc they were often still raw in the middle. A learning experience.
Then tried to grind, but alas my food processor wasn't up to the task. So I have halfway chocolate that is kind of like chocolatey sand. Doesn't taste bad, just bewildering and kind of fruity the way dark chocolate can be. Most expensive chocolate ever! But it was fun and I'm waiting to see if any of the seeds I saved grow.
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Guanabana Gang
On Friday morning, our chauffeur Stacia transported us to La Fortuna. As we approached where we thought our Airbnb was, we lost service. The directions were not at all clear, and our hanger won out, so we quit and went for lunch at the first place we saw.
It turned out to be everything we needed: fresh dragonfruit, maracuya, and guanabana juice accompanied by fresh ceviche, garlic shrimp, and wait for it…more fish. We hopped on the wifi, downloaded the map, and successfully found our Airbnb!
After checking in, we went to the Don Olivio chocolate tour. Immediately upon arrival, we were greeted with bananas, papaya, and chocolate fudge. To say the least, we were already into it. We took a quick look at the surrounding fruit trees and saw a two-toed sloth named Maria munchin’ on some hibiscus leaves.
We saw pink bananas AKA bird food, green-rinded oranges, guanabana, and cacao, and we took shots of sugar cane rum. Our guide cracked open the cacao and gave us each a bean covered in a sweet mango-flavored coating. At the end of the tour, we sat down and somehow consumed hot chocolate and pure hot coffee with a bit of fresh vanilla extract.
On our way back from the tour, we stopped at a local grocery store where we got some local coffee and an assortment of road trip snacks including ceviche-flavored plantain chips, which we ate for dinner because we were too pooped to go out.
The next morning, we had some of that 100% Arabica coffee, and Stacia & Jess were twitching, but it helped us get on the road by 7 am! Less than an hour later with a few bumps along the way, we were at Arenal River canyon for our canyoneering/zip-lining adventure.
We did 4 repels through waterfalls, 2 zip-lines, and 3 jumps into the water. Stacia was the most scared with me at a close second but only for the free-jumps. Frances took everything like a champ. Our lunch was included at the Mistico Hanging Bridges Park where we got a spectacular view of the Arenal volcano, saw an anteater, and got a huge plate of Costa Rican almuerzo.
Back at the BnB, we relaxed by reading in the hammock before getting dressed up and listening to our old college playlists. We hit up downtown La Fortuna and got two excellent tangerine ceviches because what is a meal in Costa Rica without ceviche?? We then got a drink at Lava Lounge, where we listened to some sub-par live reggae and hung out with a pregnant cat.
The next morning, we all woke up at our leisure and went to Mirador El Silencio for our morning rainforest hike, which included a trail with a great view of Arenal along volcanic rocks. We said “¡buenas!” to a few cows on our way out and then headed to the Ecotermales Hot Springs.
This is Arenal’s only truly natural hot springs, and it felt like paradise. We ate a wonderful buffet of fresh food and Stacia announced “I’ve never been happier in my life” as she held the bare chicken in her hands.
It was a little hot outside to be jumping from hot pool to hot pool but luckily we found a cooler spot and some shade. We left feeling completely relaxed.
For dinner, we went to La Street where Stacia and Frances split a huge taco platter, and I got fish with hearts of palm and mashed potatoes with a gooseberry on top. We ate until we could eat no more, and then we walked it off. Frances dove into a hearts of palm rabbit hole and learned that we should avoid single-stemmed hearts of palm.
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Chocolate Day
Rich, velvety sweetness, cocoa's delectable cousin tempts with its luscious allure — a universal favorite that transcends borders and brings joy.
Since it falls as part of the celebration leading up to Valentine’s Day, Chocolate Day brings with it all sorts of ways to celebrate with love and affection.
History of Chocolate Day
Many chocolate lovers would say that the history of chocolate is directly related to the history of the happiness of humans! For thousands of years, cacao beans have been enjoyed and appreciated for their incredible benefits. Originally imbibed as a bitter beverage, chocolate has had a long and rich history, eventually evolving into the delicious confection as it is known today.
Chocolate actually has a number of days throughout the year when it is appreciated in its many different forms. From National Bittersweet Chocolate Day to National Chocolate Covered Anything Day, certainly chocolate offers tons of reasons to celebrate.
Today, Chocolate Day has been incorporated as part of a week-long celebration of days in conjunction with Valentine’s Day. The second of six days leading up to the holiday, Chocolate Day comes after Rose Day and before Propose Day. This week of gearing up to the ultimate celebration of love and affection is a natural space for Chocolate Day to find itself. Because everyone knows that chocolate is just one of the ways that lovers and romantics show each other how much they are adored!
Chocolate Day offers a variety of delicious and delightful ways to show affection and love. Get ready to celebrate Chocolate Day!
Chocolate Day Timeline
1894
Hershey’s Chocolate is started
One of the most famous purveyor’s of milk chocolate in the US, the company gets its start in Hershey, Pennsylvania.
1828
Cocoa powder is created
Changing the way chocolate is enjoyed, a water soluble cocoa powder is created by a Dutch chemist.
1922
Valentine’s chocolate is introduced
As part of the celebration of St. Valentine’s Day, chocolate is introduced by Baci as part of the holiday.
2017
World’s largest chocolate truffle
Made in Texas, this huge truffle weighs more than 2350 pounds and is flavored with mint.
How to Celebrate Chocolate Day
Consider implementing some of the following ideas for celebrating Chocolate Day in a deliciously fitting manner:
Give Chocolate as a Gift
Chocolate Day is a beautiful time to enjoy and celebrate the love that comes along with this week in February. And one way to show someone how much they are loved is to gift them with an amazing assortment of chocolate candies. Choose a collection of truffles, caramels or bon bons that a lover or friend would most certainly appreciate.
Those who are celebrating Chocolate Day by giving chocolate to friends or coworkers might want to consider gifting them with one of these popular brands of chocolate:
Godiva Chocolate. Named after the legendary 11th century noblewoman, Lady Godiva, who rode naked through town to convince her husband to lighten up the taxes, this chocolate company hails from Brussels, Belgium.
Harry & David Chocolate Basket. Known for their gift baskets, Harry & David has been offering fruit, popcorn and, of course, chocolate for many years. They even offer chocolate dipped strawberries.
Toblerone Chocolate Bars. Sure, just giving a lover a long, yellow, triangle shaped chocolate bar might not feel that special. But when it is special ordered and personalized with their name on the label? Incredible!
Dylan’s Candy Bar. Accessible from Nordstrom’s, Dylan’s offers their chocolate lover’s tackle box, a stack of signature chocolate swatches, and so many other delectable chocolate options.
Take a Chocolate Factory Tour
Those who live in or near a town that has a chocolate factory may just find that Chocolate Day is the perfect time to take a little tour. Learn how chocolate is made, see the processes and – hopefully! – get some sample tastes of the finished product.
Of course, there’s Hershey’s Chocolate World in Hershey, PA; the Ghirardelli Chocolate Experience on the pier in San Francisco; Big Island Candies in Hilo, Hawaii; or Anthony Thomas Chocolates in Columbus, Ohio. Whether sampling milk chocolate, dark chocolate, truffles or fudge, it’s fun to watch the candy making process from start to finish!
Try Making Chocolates at Home
Some people might think that making chocolates at home for Chocolate Day would be a massive project! But actually, it’s possible to offer homemade chocolates for friends, family and other loved ones in honor of the day – without going to a huge amount of trouble or spending a lot of time. Some of them even have as few as four ingredients! Check out some of these types of chocolate sweets that can be made at home in a fairly simple manner:
Four ingredient chocolates. The key ingredients (which may need to be purchased at a specialty baking store) are cacao butter, cacao liquid or paste, maple syrup and vanilla powder. Simply use a double boiler to melt and mix the ingredients. Add a pinch of salt as desired. Pour into chocolate molds, place in the freezer, then pop out and enjoy!
Peanut butter cups. Also only needing four ingredients, these little homemade chocolate peanut butter cups take Reese’s to the next level. Mix peanut butter with powdered sugar and salt. Fill mini-muffin cups halfway with melted chocolate, add a layer of peanut butter mixture and pour more chocolate on top. Yum!
Chocolate peanut clusters. Super easy, these just use melted chocolate mixed with peanuts and placed on baking sheets in circles to harden.
Cook with Chocolate
Of course, chocolate is mostly associated with baking, sweets and candies. But getting creative on Chocolate Day might mean including some chocolate in each and every meal that is cooked for the day! Consider making some unique savory meals that are cooked using trace amounts of dark chocolate that change the experience completely.
For instance, try a Chocolate Chipotle Sirloin Steak recipe that has been made with a rub of cocoa powder, chipotle peppers, brown sugar and Worcestershire sauce. Chicken Mole (pronounced mo-LAY) is another traditional Mexican favorite that uses bittersweet chocolate in the tomato based sauce. Some people also love to put chocolate and cinnamon in their chili and serve Cincinnati-style, with pasta, red beans, chopped onion and cheese.
Choose a Chocolate Beverage or Cocktail
Going out for drinks after work in honor of Chocolate Day? Choose a spot that has some chocolate cocktails on offer! Of course, just a mug of toasty hot chocolate with whipped cream might taste just right, but ask for a shot of cinnamon or peppermint liqueur and make it super special. Other options might include a chocolate martini, chocolate mint julep, or chocolate old-fashioned to bring a unique flavor to Chocolate Day!
Chocolate Day FAQs
Is dark chocolate good for you?
Dark chocolate, when not filled with sugar and saturated fats, offers health benefits such as antioxidants and many nutrients.
Should chocolate be organic?
Organic chocolate can be purchased on a matter of principle, but it may not taste any different.
Is chocolate vegan?
Made from cacao beans, chocolate is a plant-based food and can absolutely be vegan.
Does chocolate have caffeine?
Yes, chocolate has caffeine and the darker the chocolate, the more caffeine there is.
Do chocolates need to be refrigerated?
No–don’t store chocolate in the fridge. Chocolate should be stored between 65-68°F at low humidity.
Source
#Sprüngli Pralines#Chocolate Day#9 February#ChocolateDay#Lindt & Sprüngli#pralines#Swiss chocolate is the best#box of chocolate#Lindt#Lindt CONNAISSEURS#Lindt TRUFFES#Lindt PRALINÉS DU CONFISEUR#Chocolat Frey#Kirschstängeli#original photography#national day#I only eat Swiss chocolate#snack#food#chocolate truffle#truffes#pralinés#Pralinésschachtel#Switzerland#Schweiz#travel
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NiMy First Content Writing Instagram and Treads Kwork
✓ Chocolate baking
Eating chocolate is pure joy, cooking with it a delight, even smelling it bewitching, but buying it shakes my faith in human nature.
The best chocolate is wonderful, but most is not worth buying and most People buy terrible stuff.
Good quality plain or dark chocolate will taste smooth not greasy, bitter not raw, intense not oversweet, with a long finish, not a cloying aftertaste.
But how do you know good quality?
Price is not a reliable guide - in fact supermarkets’ Own brands are usually excellent and are a good bargain when buying in bulk for cooking.
✓ The quality and taste of chocolate is détermined by the quantity and quality of the Cocoa solids- the dry solids plus the added Cocoa butter- used in its production.
The quantity of solids, at least, IS indicated on the packet.
Couverture chocolate, used for fillings and icings, usually has around 55 per cent Cocoa solids, bitter chocolate around 65 per cent, and Super amer or extra bitter, best for puddings, fine cakes and eating, is just over 70 per cent.
Some chocolates labelled’ for cooking ‘ Can contain as little as 30 per cent Cocoa solids: the rest is sugar, fats and flavourings.
✓ The raw material for Chocolate is the Cocoa bean, found in the large yellow-green fruits of the Theobroma cacao tree which grows only within 20 degrees north or south of the equator.
Each tree yields enough beans to make around 2,5 kg of chocolate each year.
The best chocolate is made From a blend of beans- each type has its Own individual character and colour ranging From pale coffee through to dark mahogany Brown.
Store chocolate well away From other foods in an airtight container in a cool,dry place, because it Can easily be tainted by other Flavours.
✓ Avoid storing chocolate below 13°C, or in the fridge, as beads of moisture will form when you bring it to room temperature.
Don’t store in a hot kitchen(30°C or above) or it will développant a White bloom as the Cocoa butter Comes to the surface.
The bloom does not affect its taste however- it Can still used for cooking.
Chocolate begins melting at 30°C(that’s why it melts in the mouth) and Burns AT 110°C.
Melt it slowly and gradually as it easily becomes overheated and scorched, and turns into an unusable solid mass.
Chop it into evenly sized pieces so it melts at thé same rate.
✓ Place in a shallow, heatproof bowl set over a pan of streaming hot, not boiling, water.
The water must not touch the base of the bowl, and no drop of water or Steam should touch the chocolate or it will seize up.
Stir frequently, and remove from the heat as soon as it melts.
Chapitre 2
Chocolate Cakes:
Almond Chocolate Kugelhopf :
400 g strong white bread flour
½ teaspoon sea salt
15 g fresh yeast
60 g golden caster sugar
200 ml skimmed milk, lukewarm
3 medium eggs, beaten
100 g unsalted butter, softened
50 g slivered or flaked almonds
60 g plain chocolate, roughly chopped
Nut Coating :
25 g unsalted butter, very soft
50 g slivered or flaked almonds
icing sugar, for dusting
one 23 cm Kugelhopf mould
Makes 1 large Cake
To use easy-blend dried yeast, mix one 7g sachet with 140 g of the flour. Mix in the sugar and milk and let rise for 30 minutes.
Make a well in the remaining flour, add the salt, add the yeast liquid and eggs and proceed with the recipe.
✓ To make the nut coating, thickly butter the inside of the Kugelhopf mould with the very soft butter, then press the almonds all around. Chill while preparing thé dough.
To make thé dough, mix the flour and salt in a large mixing bowl, then make a well in the centre.
Crumble thé yeast into a small bowl, then cream to a smooth liquid with the sugar and milk. Pour into the well, and work in enough flour to make a thick batter.
Cover with a damp tea towel, and leave at normal room temperature for 30 minutes.
The batter should look bubbly.
Add the eggs to the yeast liquid, stir until combined, then gradually beat in the flour to make a soft and very sticky dough.
Beat the dough in the bowl with your hand or with the dough hook in an electric mixer for about 5 minutes or until it becomes firmer, smooth, very elastic and shiny.
Work in the soft butter until thoroughly incorporated, then the almonds and chocolate.
When evenly mixed, carefully spoon the soft dough into the prepared mould(it should be half full).
Cover the mould with a damp tea towel and let rise at normal room temperature until the dough has almost doubled in size and has risen to about 2.5 cm below the rim of the mould-about 1 hour.
Bake in a preheated oven at 200°C(400°F) Gas 6 for about 45 minutes, or until the Cake is golden brown and a skewer inserted into the dough midway between the outer edge and inner tube comes out clean.
Leave to cool for 1 minute, then carefully unmould on to a wire rack and let cool completely.
Serve dusted with icing sugar.
Store in an airtight container and eat with 3 days or freeze for up to 1 month.
It can also be lightly toasted under a grill.
Variations:
Marbled Kugelhopf
Replace 50g of the strong white bread flour with 50 g sieved cocoa powder and 25 g sugar.
Replace the 60 g plain chocolate with a similar quantity of white chocolate, roughly chopped. Proceed as in the main recipe.
My First Content Writing Instagram and Treads Kwork
✓ Chocolate baking
Eating chocolate is pure joy, cooking with it a delight, even smelling it bewitching, but buying it shakes my faith in human nature.
The best chocolate is wonderful, but most is not worth buying and most People buy terrible stuff.
Good quality plain or dark chocolate will taste smooth not greasy, bitter not raw, intense not oversweet, with a long finish, not a cloying aftertaste.
But how do you know good quality?
Price is not a reliable guide - in fact supermarkets’ Own brands are usually excellent and are a good bargain when buying in bulk for cooking.
✓ The quality and taste of chocolate is détermined by the quantity and quality of the Cocoa solids- the dry solids plus the added Cocoa butter- used in its production.
The quantity of solids, at least, IS indicated on the packet.
Couverture chocolate, used for fillings and icings, usually has around 55 per cent Cocoa solids, bitter chocolate around 65 per cent, and Super amer or extra bitter, best for puddings, fine cakes and eating, is just over 70 per cent.
Some chocolates labelled’ for cooking ‘ Can contain as little as 30 per cent Cocoa solids: the rest is sugar, fats and flavourings.
✓ The raw material for Chocolate is the Cocoa bean, found in the large yellow-green fruits of the Theobroma cacao tree which grows only within 20 degrees north or south of the equator.
Each tree yields enough beans to make around 2,5 kg of chocolate each year.
The best chocolate is made From a blend of beans- each type has its Own individual character and colour ranging From pale coffee through to dark mahogany Brown.
Store chocolate well away From other foods in an airtight container in a cool,dry place, because it Can easily be tainted by other Flavours.
✓ Avoid storing chocolate below 13°C, or in the fridge, as beads of moisture will form when you bring it to room temperature.
Don’t store in a hot kitchen(30°C or above) or it will développant a White bloom as the Cocoa butter Comes to the surface.
The bloom does not affect its taste however- it Can still used for cooking.
Chocolate begins melting at 30°C(that’s why it melts in the mouth) and Burns AT 110°C.
Melt it slowly and gradually as it easily becomes overheated and scorched, and turns into an unusable solid mass.
Chop it into evenly sized pieces so it melts at thé same rate.
✓ Place in a shallow, heatproof bowl set over a pan of streaming hot, not boiling, water.
The water must not touch the base of the bowl, and no drop of water or Steam should touch the chocolate or it will seize up.
Stir frequently, and remove from the heat as soon as it melts.
Chapitre 2
Chocolate Cakes:
Almond Chocolate Kugelhopf :
400 g strong white bread flour
½ teaspoon sea salt
15 g fresh yeast
60 g golden caster sugar
200 ml skimmed milk, lukewarm
3 medium eggs, beaten
100 g unsalted butter, softened
50 g slivered or flaked almonds
60 g plain chocolate, roughly chopped
Nut Coating :
25 g unsalted butter, very soft
50 g slivered or flaked almonds
icing sugar, for dusting
one 23 cm Kugelhopf mould
Makes 1 large Cake
To use easy-blend dried yeast, mix one 7g sachet with 140 g of the flour. Mix in the sugar and milk and let rise for 30 minutes.
Make a well in the remaining flour, add the salt, add the yeast liquid and eggs and proceed with the recipe.
✓ To make the nut coating, thickly butter the inside of the Kugelhopf mould with the very soft butter, then press the almonds all around. Chill while preparing thé dough.
To make thé dough, mix the flour and salt in a large mixing bowl, then make a well in the centre.
Crumble thé yeast into a small bowl, then cream to a smooth liquid with the sugar and milk. Pour into the well, and work in enough flour to make a thick batter.
Cover with a damp tea towel, and leave at normal room temperature for 30 minutes.
The batter should look bubbly.
Add the eggs to the yeast liquid, stir until combined, then gradually beat in the flour to make a soft and very sticky dough.
Beat the dough in the bowl with your hand or with the dough hook in an electric mixer for about 5 minutes or until it becomes firmer, smooth, very elastic and shiny.
Work in the soft butter until thoroughly incorporated, then the almonds and chocolate.
When evenly mixed, carefully spoon the soft dough into the prepared mould(it should be half full).
Cover the mould with a damp tea towel and let rise at normal room temperature until the dough has almost doubled in size and has risen to about 2.5 cm below the rim of the mould-about 1 hour.
Bake in a preheated oven at 200°C(400°F) Gas 6 for about 45 minutes, or until the Cake is golden brown and a skewer inserted into the dough midway between the outer edge and inner tube comes out clean.
Leave to cool for 1 minute, then carefully unmould on to a wire rack and let cool completely.
Serve dusted with icing sugar.
Store in an airtight container and eat with 3 days or freeze for up to 1 month.
It can also be lightly toasted under a grill.
Variations:
Marbled Kugelhopf
Replace 50g of the strong white bread flour with 50 g sieved cocoa powder and 25 g sugar.
Replace the 60 g plain chocolate with a similar quantity of white chocolate, roughly chopped. Proceed as in the main recipe.
Sultana Kugelhopf
Replace 50g of the strong white bread flour with 50g sieved cocoa powder and 25 g sugar.
Replace the 60 g plain Chocolate with a similar quantity of sultanas or raisins. Proceed as in the main recipe.
Note: both cocoa variations of this recipe are delicious toasted and spread with peanut butter.
This pretty, yeast coffee-time cake is made in a traditional earthenware mould, a tube pan or non-stick ring mould. Serve it either plain or toasted.
Sultana Kugelhopf
Replace 50g of the strong white bread flour with 50g sieved cocoa powder and 25 g sugar.
Replace the 60 g plain Chocolate with a similar quantity of sultanas or raisins. Proceed as in the main recipe.
Note: both cocoa variations of this recipe are delicious toasted and spread with peanut butter.
This pretty, yeast coffee-time cake is made in a traditional earthenware mould, a tube pan or non-stick ring mould. Serve it either plain or toasted.
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Primavera - Quiet Spring: Chapter 7
Location: Seisou Hall Common Room Characters: Touri & Wataru
TL Note:
The “final answer” in the previous line was said in English, hence Touri’s reaction.
< A few days later. >
Touri: …………
What~!? Making chocolate from cacao beans again!? How many times have I seen this?
Geez! Why does it end up being so similar when you’re doing something with someone in mind?
I’ve already read through all these documents, but there aren’t any creative ideas at all!
Well, I understand how they feel… But Valentine’s Day and chocolate go hand-in-hand.
But this means a “Chocolat Fest” without chocolate is a dream within another dream.
???: Guess who~
Touri: Huh!? Woah, someone’s covering my eyes?
???: Fufu. Guess who I am, Touri. It’s simple, no?
Don’t tell me you’ve forgotten who I am already. You wouldn’t say something so sad, would you?
Touri: Huh~ You’re… Eichi-sama, right?
???: Is that your final answer?
Touri: What? I wouldn’t know how to respond even if you asked me in English[*], you know…?
Hm, it did feel a bit rough, though. Eichi-sama would touch me gently as if he were patting a kitten…
I know! You’re Long-Hair pretending to be Eichi-sama, right?
Eichi-sama can be mischievous but he would only pull tricks like this to friends his own age.
Wataru: *Clap, clap, clap*...☆
Correct! I’m surprised you saw through me~
Touri: So it really was you, Long-Hair… What was up with that? That’s bad for my heart!
Wataru: My, if you were to treat me with such dislike, then I would be saddened! We’re both comrades of “fine”, aren’t we, Himegimi?
I’ve been rather busy with theatre practice so I haven’t been keeping up with what “fine” has been up to as of late.
However, I heard someone talking to themself from far away and it seems they had run into some trouble. I thought I might be of some help ♪
We are an entity where our two hearts beat as one in this orchestra by the name of “fine”! The orchestra will fall apart if even one individual’s sound is clouded…☆
Come, don’t hold back and unload those feelings onto me! I’m a member of society, you see~ I shall gladly accept whatever opinions you have!
Touri: That’s so annoying.
Wataru: Oh! Himegimi hasn’t ignored me…! I see you have finally shown interest in me!
Touri: Like I said, that’s annoying. You’re way too happy just because I paid some attention to you!
What do you even know about me?
Wataru: Oh, my apologies. My most recent role was of a mother, you see. I thought it would give you a temporary peace of mind if I were to put on a comical set of behaviour.
Touri: I can tell even if you put on a forced half-baked smile. You don’t even know how I feel right now… It’s not a matter that will be fine if I just smile.
Wataru: ? …I don’t quite understand what you’re saying, Himegimi. But it seems I’ve hurt your feelings.
I cannot read minds but as the jester, I can lend an ear to what the king has to say. May I hear what is bothering you?
Touri: …I guess I’ve got no choice. You’re about the only person I can rely on at times like this.
You see… it looks like Eichi-sama and Yuzuru are hiding something from me.
Yuzuru’s been acting weird ever since Eichi-sama called to see him… And he’s been thinking about “Chocolat Fest” all this time, right?
I’m also helping out with that. Yuzuru first said we should wait and see, but now he’s really eager about it like he never said that in the first place.
It scares me even more because I can’t figure out why. The more I tell myself to pretend I never noticed anything, the more bad things I imagine.
Eichi-sama is hiding something. If Yuzuru caught wind of that and is now coming up with a plan for “Chocolat Fest” which Eichi-sama should be doing…
Then that means something bad happened to Eichi-sama’s health, right?
He already tends to get sick a lot, so it makes me wonder if it’s actually worse than I thought…
Wataru: Wow.
Touri: Don’t give me that and stop making fun of me.
I’m really worried, you know? We said we’d do our best as a four – as “fine” – but I’m always left out of the loop when it comes to the important things.
It’s always times like these that they treat me like the youngest and I find it frustrating that they’re keeping me out of the loop…!
Wataru: …Himegimi. Perhaps leaving a friend out of the loop and caring for your friends are two very similar things. Even if they were hiding something, I felt it was done out of kindness for you.
Touri: You think so…?
Wataru: After all, by that logic, that would mean I would be the one left entirely out of the loop!
Good grief. I declared I would be an idol as well as an actor but… just what on earth has Papa done? What is he doing, neglecting Mama and their daughter?
Ohh~ There, there. My dear child~♪ Mama will come save youuu~♪ *Rubs cheeks with Touri*
Touri: Woah!? I don’t get what you’re talking about, but this feels gross! Stop doing that every time.
Geez, don’t you ever feel anxious? I can never understand you.
Wataru: But even so, you only have me to rely on, no? Worry not. I may not seem reliable, but I can say with confidence that I can act out the role everyone seeks the most…☆
Why, you ask? For I am an actor ♪
Now, now, pretend you fell for it and tell me the whole story!
Touri: Uuu, I don’t really want to… Why did it have to be you who came running straight towards me in this predicament?
But still, you’re a comrade from the same unit. I’ve got no choice. I’ll tell you what happened, so help me out.
Promise me you’ll definitely find out what Eichi-sama and Yuzuru are hiding…!
Wataru: Hehehe, please, leave it to me! I, Wataru Hibiki, shall become the human sacrifice for “fine’s” solidarity!
“Chocolat Fest” is a ceremony for love. Then it would only make sense for me to gather the greatest love possible to help Himegimi…☆
← Previous Chapter ᠂ ⚘ ˚⊹˚ ⚘ ᠂ Next Chapter →
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Chapter 1 Fieldwork
Twix Chocolate bars are one of my childhood favorites. So since I had one in my bag I decided to find out the history of them. The sourcing of the Main ingredient of milk chocolate is from the company Mars Inc. Their main source of cocoa comes from West Africa, Southeast Asia, and South America. With a little bit of research I’ve found out that child labor in these farms is very common; children as young as 9 are sent to work at these farms for as long as 12 hours a day. Child trafficking also plays a huge role in these farms, some children are bought for as little as $20 USD to work. And they are only getting paid as little as 42 a day. However recently Mars Inc. has taken steps to solve this problem. They are implementing “child labor monitoring and remediation systems (CLMRS)”, to reduce the prevalence and risks of child labor by 2025. They are trying to make sure at risk families are covered by giving them more access to education and protection from forced labor. They call this movement “Cocoa for Generations.” Hopefully they are sticking true to their claims and really striving to eliminate child labor. Anyways the Farmers begin by harvesting cocoa beans from cacao plant pods. They're then fermented in piles and wrapped with banana leaves. The cocoa beans are subsequently dried and packaged for domestic transit. Packaged cocoa beans are transported to cleaning warehouses or processing plants. The chocolate bars are manufactured in Cleveland Tennessee, where they are then sold to buyers. In my life this candy bar is just a sweet treat to enjoy, while those children who will probably never get a chance to eat it, it represents the hard work that they have been forced to do. Capitalism is absolutely horrible, it’s almost like there is no ethical consumption no matter what it is; somebody is always suffering.
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Mistico Park La Fortuna
Tyrza and I were up super early and ready to go for our 5:30am pick up hoping to get to Mistico Park very early and be among the first to enter and walk the hanging bridges. Unfortunately, we were left waiting as our shuttle did not arrive. By the time we had waited a little more than half an hour the hotel's reception had opened and I asked Fernanda to call the tour company and try to figure out why we were not collected. There had been a miscommunication with the driver so they changed our pick up to 7am (and gave us a full refund) and we went for a little walk around and bought a pastry at a nearby bakery that was open early. During this little walk I managed to lose my room key but the driver had arrived so we just hopped in and that was an issue for later. When we arrived at the park, we realised it was admission only and didn't include a guide, we didn't mind though and headed into the park to look for sloths. Tyrza spotted some little animals that looked like raccoons right away and we watched them eating their breakfast and rustling around in the trees for a while. Next I spotted a huge bird that looked a bit like a peacock way up in the trees. I was also fairly confident I saw a toucan in the trees too, but it was so far up I couldn't get a photo of it. Tyrza saw a squirrel and we saw a lot of butterflies and spiders but no sloths. The park was awesome in any case, with about 8 suspension bridges throughout that we took our photo opportunities on. The volcano was still covered in clouds so we couldn't get perfect photos despite our great viewpoint. The souvenir shop and restaurant were super pricy so we just got our driver to take us directly back to our hotel. I looked for my room key along the path we walked as we headed back into town for breakfast and coffee at the Chocolate Fusion Cafe. I went for a mango blueberry smoothie bowl topped with some caramelised cacao beans on top, and a mocha since this was a chocolate specialty cafe after all! It was delicious and probably less than $10 all up. After breakfast Tyrza and I went our separate ways so I could look further for my key. It was starting to get really hot and humid as I was walking around retracing my steps so I went to ask the hotel front desk for forgiveness thinking they might just say okay whatever and be done with it. While Fernanda could sympathise with my day of problems she said it would be $20 to replace the whole door handle. I walked for another hour to search again but it was still nowhere to be found so I reluctantly told them it was gone forever, coughed up the $20, and the maintenance man came to replace the whole door handle and keys. I surmised that someone picked it up and took it or handed it in to some random shop because I searched every piece of the ground and bushes over two hours and asked in a few shops but noone had seen it/didn't understand what I was asking them. By evening it was raining very heavily so when there came a break in the rain Tyrza and I regrouped to walk down to the La Fortuna pub which was empty. Georgi came to join us (not in a rain break so was soaked) and we ordered our drinks, I had a piña colada with ice cream, Tyzra tried a float of the local beers, and Georgi had two pints of the house beer - her typical starter. Once happy hour hit we ordered 6 drinks, 2 each of the Cuba Libre, Mojito, and Guaro Sour and did a mix and match so we could each try two. At another rain break we made a dash to Pollo Fortuneño where we ordered a share plate with ribs, chicken, tortillas, beans, and fried plantains. After dinner we ran into some of the group getting dropped off after their cooking class and salsa lesson so we all went out together for a drink at Lava Lounge. I decided I wanted a sickly sweet dessert brownie with ice cream and Georgi decided it was her now birthday so we all ran with that, she got free shots and a happy birthday song from the live musician in both English and Spanish.
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SELEUSS - PISTACHIO MAIALINO CHOCOLATE TRUFFLES
BATCH 1516, 1517, 1519
Ostensibly, it’s one of Mr. Sanders’ favorite treats in all of Ashdown Forest, aside from our Honey Truffles of course! Simply made with organic cream, Italian Pistachios and a creamy 30% BAUTA™ white chocolate. Encased in our DUCHESS™ 30% milk chocolate first, stuffed with a chocolate covered Pitsachio-lino, then hand enrobed in a smooth 42% LORETTA™ GIANDUJA Hazelnut milk chocolate and sprinkled with French Hazelnut Bits. (B1516, 1517, 1519). Pairing: Espresso Drinks & Black Teas.
“What’s for breakfast? PISTACHIO Maialino!” ;)
PISTACHIO MAIALINO INGREDIENTS: Chocolates (Cacao Beans, Sugar, HAZELNUT PASTE, FULL CREAM MILK, LACTOSE, Cacao Butter, Sunflower & soy Lecithin, Vanilla), PISTACHIOs, ORGANIC CREAM, GLUCOSE, SUGAR, MILK POWDER, EXTRA VIRGIN OLIVE OIL, SUNFLOWER OIL, COCOA BUTTER, SOY LECITHIN. CHOCOLATE COVERED PISTACHIO-LINO (PISTACHIOS, SEA SALT, SUGAR, UNSWEETENED CHOCOLATE, CACAO BUTTER, WHILE MILK POWDER, BUTTER FAT, CACAO POWDER (ALKALI), SOY LECITHIN, SALT, NATURAL FALVOR), HAZELNUT BITS (SUGAR, HAZELNUT KERNELS, LACTOSE, VEGETABLE FAT NON-HYDROGENATED, GLUCOSE SYRUP). CONTAINS: SOY, PISTACHIOS, HAZELNUTS. THIS PRODUCT IS PROCESSED IN A FACILITY THAT CONTAINS MILK, EGGS, WHEAT, HAZELNUTS, ALMONDS, PEANUTS AND OTHER NUTS. Ingredients From: france, ITALY, USA, Belgium, peru & Vietnam.
#seleuss#seleusschocolates#pistachio#pistachios#pistachioraffaella#pistachiomaialino#maialino#raffaella#seleusspistachio#seleussmaialino#pistachiochocolates#pistachiotruffle#hazelnuts#milkchocolate#milkchocolatetruffle
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The Exceptional Benefits of Dark Chocolate and Crafting Homemade Chocolate with Organic Ingredients
The Art of Making Homemade Chocolate with Organic Ingredients
Creating homemade chocolate allows you to control the quality of ingredients and ensure that your chocolate is free from additives and preservatives. By selecting fine, organic cacao beans, you can craft chocolate that is both delicious and nutritious. Here is a step-by-step guide to making homemade chocolate:
Selecting Fine Cacao Beans
The quality of your chocolate begins with the beans. Here are some tips for selecting the best cacao beans:
Organic Certification: Choose beans that are certified organic to ensure they are free from pesticides and synthetic fertilizers.
Single-Origin Beans: Opt for single-origin beans, which come from a specific region or farm. These beans often have unique flavor profiles that reflect their terroir.
Fair Trade: Select fair trade beans to support ethical and sustainable farming practices.
Visual and Olfactory Inspection: Look for beans that are evenly fermented and dried. They should have a uniform color and a pleasant, chocolatey aroma.
Molding and Setting:
Pour the tempered chocolate into molds.
Tap the molds gently to remove any air bubbles.
Allow the chocolate to set at room temperature or refrigerate until firm.
Unmolding and Storing:
Once the chocolate has set, carefully remove it from the molds.
Store the homemade chocolate in an airtight container in a cool, dry place.
Creative Uses for Homemade Dark Chocolate
Homemade dark chocolate can be used in various culinary applications. Here are some creative ideas:
Dark Chocolate Truffles: Roll small balls of chocolate ganache in cocoa powder or chopped nuts to create decadent truffles.
Chocolate Bark: Spread melted dark chocolate on a baking sheet and sprinkle with nuts, dried fruits, and seeds. Once set, break into pieces for a delicious snack.
Hot Chocolate: Melt homemade dark chocolate with milk or a plant-based alternative to create a rich, indulgent hot chocolate.
Baking: Use homemade dark chocolate in your favorite baking recipes, such as cookies, brownies, and cakes, for an extra layer of flavor.
Chocolate-Covered Fruits: Dip fresh or dried fruits in melted dark chocolate for a healthy and delicious treat.
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After a rough night of sleeping and a sky with seemingly no clouds, Anna hadn't brought her umbrella with her today.
She was able to visit her favorite floral place to pick up a bouquet of roses to help raise her spirits. Anna was giving the bouquet an appreciative smell whilst sleepy yet carefully walking down the street - then the universe decided that best way to water the bouquet was a sudden drenching downpour. The sheets of rain came down suddenly, making Anna whimper as she tried to take cover.
The lovely sign of cafe sugar glow greeted her eyes like a tiny sliver of hope. She carefully made her way over to duck inside.
Which leads to now. Anna standing inside, trying not to block anyone's path, shaking a little from being cold and wet. It had been such a long while since she had a good cup of hot chocolate. Most other places tasted like if a cacao bean had coughed into a cup of water - a sad watery idea of what chocolate might possibly be.
She hesitantly takes a step forward to the counter. "H-hi, I'm so sorry for dripping all over your floor. Do you happen to have any hot cocoa or hot chocolate please?" Anna asks hopefully.
Mingi had been enjoying the slow day the cafe seemed to be having. Don’t get him wrong he loved his customers and having people around to order and enjoy his treats and drinks. But sometimes it got overwhelming so having the slower days was always welcome. He was finishing up a matcha latte for someone when he started hearing the rain pouring down.
People started coming in to shield themselves from the rain. He welcomed them softly as he started making orders back to back. He smiled gently at the girl that had stepped up to the counter and waved his hand. “It’s okay don’t worry about getting the floor wet.” He nodded his head. “I do have hot coca, is there anything else you’ll like? Would you want anything in it? Like marshmallows or whipped cream?” He asked softly as he started typing in the order into the register.
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SELEUSS - ALBA UISGE - GLENMORANGIE LASANATA 12YR
BATCH 1491 - SCOTCH IN POT DE GANACHE
A distinct ALBA-UISGE Pot-de-Ganache made with GLENMORANGIE 12YR LASANTA Highland-Single-Malt-Scotch-Whisky, fresh organic cream, a formulated 51%+ REGINA™ dark couverture milk chocolate that complements its repertoire of raisins, honeycomb and chocolate-covered hazelnuts, with hints of cinnamon. (B1491, Bottles: L2356288 23/05/2019 19005068 & 19005070) This product contains liquor and the alcohol content is one 1% or less of the weight of the product. EXEMPTION: RCW 66.12.160.
ALBA-UISGE: GLENMORANGIE-LASANTA POT DE GANACHE INGREDIENTS: Chocolate (Cacao Beans, Sugar, FULL CREAM MILK, LACTOSE, Cacao Butter, Sunflower Lecithin, Vanilla), Organic Cream, GLENMORANGIE 12YR LASANTA SCOTCH WHISKY, Glucose, Spices. CONTAINS: MILK, LACTOSE, RESIDUAL ALCOHOL. THIS PRODUCT IS PROCESSED IN A FACILITY THAT CONTAINS MILK, EGGS, WHEAT, HAZELNUTS, ALMONDS, PEANUTS AND OTHER NUTS. INGREDIENTS FROM: FRANCE, usa, SCOTLAND, ITALY. This product contains liquor and the alcohol content is one 1% or less of the weight of the product. EXEMPTION: RCW 66.12.160
Best way to enjoy our Pot de Ganache:
1) Let the Pot de Ganache jar reach room temperature first,
2) Sip some Scotch, so now there are some of it on your tongue at body temperature,
3) Scoop out a small spoon of the GLENMORANGIE LASANTA infused ganache and let it melt on your tongue,
4) Repeat Steps 2-3. ENJOY!
#seleuss#chocolates#scotch#scotch whisky#glenmorangie#lasanta#glenmorangielasanta#lasantascotch#glenmorangiescotch#scotchwhisky#seleussscotch#seleusspdg#potdeganache#potdecreme#potsdeganache
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