Here’s a few photos for the start of the season- we have two iterations of ‘mice’, both using the same filling and chocolate ears. The first has a little more detail, with the nose pointed and crunchy Valrhona pearls for eyes. The second is more of what I’d call a guinea pig- flat nosed with a longer body. We have both in the short run, and may end up with both in the long run, but using different flavors for each.
Next is a turtle- caramel and pecans coated with chocolate and given a dash of sea salt. And last is a marshmallow experiment. Chef had some caramel on hand from a batch of salt caramel macarons, and tried it out with the mallows. Taste wise, it’s pretty darn good- it’s more on the sweet side than a lot of what we make, but the caramel rounds out the mallow nicely. For looks, we may add a finish of chocolate on one side, but maybe not.
And yes, most of the cafe staff and a lot of production thought “S’mores!”.
