The richness of dark chocolate paired with the fruitiness of Ruby chocolate and a speculaas spice mix makes for a great fall and winter bonbon.
Tutorial on making ruby chocolate bonbons with various fillings.
Vegan experiment: A dark chocolate crème mimicking the richness of an egg-based dessert.
Flank steak, when prepared correctly, is one of my favorite types of beef. It has a great trade off between being not to expensive (in comparison to cuts such as tenderloin) while having lots of flavor.
Dark Callebaut chocolate (54%) bonbons, filled with a milk chocolate ganache infused with Earl Grey darjeeling tea and lavender