I´m passionate about bread and chocolate. The taste and the sensation of eating a freshly baked bread with a golden crust or letting a silky piece of chocolate melt on your tongue is truly one of lifes small subjects of joy. This weekend I made speltbuns with chopped almonds and gojiberries. I also added the traditional breadspices fennel, cummin and anise. On top I sprinkled some pumpkin- and sunflowerseeds. Really yummy if I may say so myself!
Yesterday I hosted a small glöggsoiree (the swedish equivalence of mulled wine) and along with the obligatory gingerbreads I served some delicious seasonal chocolate. I had some 72% Michel Cluizel chocolate at home that I decided to melt, I then added some chopped almonds, walnuts, pistachios, vanilla and gingerbreadspices (cinnamon, ginger, cardamom, cloves). Success!
