![\"bread\"](\"https:\/\/www.shopinfusion.com\/home\/wp-content\/uploads\/2016\/02\/bread.jpg\")
<\/a><\/p>\nThe weekly loaves. This is the best gluten free sandwich bread<\/a><\/em>. Everyone likes this bread. Even people who never like gluten free bread. I like to add savory or rosemary to the dough, and encrust it in sesame seeds and oats.<\/p>\n A Cord Clasp<\/em><\/a> in it’s element. We love these useful little things.<\/p>\n Salted almond chocolate. The only issue with these chocolates, is that we just keep wanting more.<\/p>\n A couple one of a kind totes have been added to the shop, including this one<\/em><\/a> made with WWII canvas<\/p>\n .<\/p>\n .<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nAbout the chocolate (’cause if you’re anything like me, you might be wanting to know more):<\/h6>\n
I referenced the minimalist baker’s recipe I mentioned last week<\/em><\/a>, but ended up changing the ratios.<\/h6>\n
These chocolates have an edge of bitterness that trails behind the subtle sweet, which I love, and the complexity of the flavors of the cacao and cocoa butter really comes through.<\/h6>\n
The texture is a bit like a firm fudge and the salty crunch of almonds really takes it to the top.<\/h6>\n
gently melt 1\/2 cup cocoa butter (3.5 oz by weight)<\/h6>\n
mix in 1 cup raw cacao powder (3.4 oz by weight)<\/h6>\n
add 3-4 Tbs maple syrup (or more to taste, if you like it sweeter)<\/h6>\n
add 1 tsp vanilla extract and combine everything well<\/h6>\n
Spread into a small pan (parchment lining makes removal much easier, but is not necessary if you don’t have any)<\/h6>\n
Spread 1\/4 cup toasted, rough cut, salted almonds on top and then press them into the surface a bit<\/h6>\n
generously sprinkle with sea salt<\/h6>\n
Freeze for a half hour or so and then cut into pieces<\/h6>\n
Store in an air tight jar and try not to eat them all at once<\/h6>\n
<\/h6>\n
For the almonds, I boiled raw almonds in generously salted water until they looked plump, drained the water off, spread them into a baking pan and toasted them at 270 degrees until crunchy.<\/h6>\n","protected":false},"excerpt":{"rendered":"