With a superfluous pomegranate picture just because I thought it was pretty.

I was ordering some pre-tempered powdered cocoa butter for chocolate making, as one does to help seed the right type of crystal formation, while wondering how summertime temps in transit might effect what I was buying it for… Well I guessed I’d find out.

The baking supplier dangled a half pound of hazelnut praline on my screen, and it wasn’t going to cost me any extra on the shipping so hey why not.

When it came it said 50% hazelnuts and it was sweeter than I would have made it. Y’know, all I had to do was throw toasted no-skins-on hazelnuts in the food processor and an equal amount of sugar (or less, for us) and then I wouldn’t have had to work all the oils back through the heavy substance of the stuff. Done. Gotta admit that is tasty, though. Into the fridge with you.

So here I was a few days later and there was this batch of homemade chocolate, quite dark. We’d just eaten a small lunch that definitely needed more to it.

I wondered…

So I nuked a little of that chocolate for 20, 30 seconds or so so it wouldn’t burn, just enough so that when I smashed it with a spoon it gave way and became stirrable.

And then stirred in a larger spoonful of that hazelnut praline.

And then folded a large number of raspberries in.

I got asked if I could go do that again? Please?

We didn’t quite eat the entire twelve ounces of raspberries but we came close.