Saturday, April 21, 2012
I took a chocolatería class this morning at Casa Suiza and came home with these! The fillings I chose include dulce de leche, coconut, ganache with ginger, ganache with coffee, maroque (peanut butter cream), rum soaked raisins and almonds. Here's the inside of one with almond and dulce de leche.
After three and a half hours, I left with 24 bombones and a ton of Spanish practice. I've also taken the Argentine Art History class at Casa Suiza and I happily recommend both classes and hope to take more!