It’s become a tradition: before Michelle flies off we go to Dandelion Chocolate in San Francisco, and with their new early-morning hours we had the place to ourselves at 8:30 a.m.
They currently have a crisp almond pastry with a filling made from the juicy part of the cacao fruit, which as I understand it typically dries out during the fermenting process with the beans. They describe it as tasting somewhat like lychee–which I love but would never dare try again after having a near-anaphylactic reaction to its cousin, rambutan. From cacao? That I could do.
And now I want to find a source of that (if there is one for people who aren’t chocolate manufacturers) because it was very very good.