All the flavours of a Rhubarb Panna Cotta... bright, tangy, Spring rhubarb enveloped by a melty milky vanilla custard. Made into the shape of a cacao pod ... life size like a cacao pod in the wild.
Forced Rhubarb?
Forced Rhubarb are grown in the dark starting in the middle of Winter ( first crops of Spring). The sprouts looking for light, grow so fast farmers can hear it pop and squeak its way out of the soil. It's very cool to hear! Some growers harvest by candlelight. The colour of the stalks are very pretty pale pinks and greens from the lack of light. Forced rhubarb stalks are tender, thin and sweeter than the thick, bright red, stalks of Summer.
Hazelnut nests
The pod is nuzzled onto a hazelnut chocolate nest made with roasted Piedmont hazelnuts, smooshed with chocolate then hand cranked through an old school Venetian pasta press and sculpted into a nest for the pod to sit on..
These pods are a very special limited edition, so much love (and so many steps) to make. Packed in a beautiful tulip shaped, reusable 1L Weck jar. (Yay to zero waste packaging)
Origins:
Hazelnuts: La Tonda Gentile delle Langhe, Piedmont, Italy
Rhubarb: Lennox Farms (about an hour north of us)
Shipping: For out of Toronto and International shipping the nests may unravel slightly and the pods may shift a little during the journey. If you are ok with this caveat ( it's easy to reset to its beautiful self.) we will pack it with all our might for safe travel.
*Shipping/local delivery/pickups starting middle of March.
200g (pod + nest)
Ingredients include dairy, hazelnuts.
*May contain traces of tree nuts and peanuts.
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