Want to know how to make these? Want to know how they taste?
These are Chocolate-Strawberry Ganache Bars. The recipe came from The New York Times. Click here for the full recipe and a little video (CLICK), or keep reading for the recipe. (The original recipe is a dark chocolate-cherry, but I used what I had and that was strawberry jam.
Ingredients:
150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners' sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2
Meg Braff in House Beautiful magazine praises William-Wayne & Co.
Bridal Guide ranks Philippe Deshoulières' Pompons as one of the best tableware patterns for couples.
The geometric designs of Pompon change on each piece of the setting to dress the table in a layered effect. The subtle palette of this non-metallic pattern is well suited for entertaining and everyday use.
Bridal Bests from Bridal Guide on page 28,29 and 30