every so often, hector’s take i done as the book takes!  ROSE’S heavenly CAKES: Chocolate Ingots (page 313):

ROSE’S heavenly CAKES: Chocolate Ingots (page 313) starts with unblanched almonds, in the food processor, till powder fine.  with sugar and flour and cocoa powder. this is what the cake batter looks like:caramelized cacao nibs galore!

ROSE’S heavenly CAKES: Chocolate Ingots (page 313) uses cacao nibs.  i’ve been working with local cacao growers for a while, but never paid attention to nibs.  nibs are the first product available from the cacao farm. i have no idea what took me so long to start using nibs.  i guess nibs aren’t pretty on [...]

i absolutely adore this picture as much as i adore Marie from the bake along for ROSE’S heavenly CAKES: Chocolate Ingots (page 313).

Chocolate Ingots (page 313) – nibbling from ROSE’S heavenly CAKES: Chocolate Ingots (page 313): “Moist, tender, sparkling, and intriguingly bittersweet, with their extra chocolate flavor punch and crunch of caramelized cacao nibs, these are the best chocolate financiers I’ve ever encountered. I discovered them and their creator, Jean François Bonnet, owner of Tumbador, a chocolate [...]