I call this my double decker chocolate — because it is a layered bar of raw chocolate. Two layers of colour. Two textures: crisp shell with soft centre. Two flavours: rich dark chocolate and zesty lemon.
The bands of colour were deliberate. I also meant to create harmonious but separate flavours. The soft centre was a happy accident.
I get a real buzz from these serendipitous events. Even though I know others have discovered these flavours and food reactions before me, I am doing this from scratch, for myself and I feel like a pioneer.
I still have so much to learn and that realisation absolutely excites me!
I think I will be adding one of these to everyone’s Christmas hampers this year.