Layers of energy deserve layers of flavor

I've never used barley flour before and a gingersnap recipe I found calls for it. Any suggestions I could use? They may be a huge success and if indeed they are, they're on the menu for the upcoming chocolate tasting. Ginger is the heat to offset some sweet or to enhance the savory-so it will be a perfect dipping tool. Try a twisted pretzel coated in nibs for another idea and mmm...I can't wait to hear what you think. Sign up if you haven't yet because registration will be closing. I'd love to have a huge class-all that energy and discussion is so much fun. We learn from each other as we compare what our taste buds prefer.
Caramel is a great conductor because of the butter and heavenly smooth taste it offers to conduct along with the chocolate. Have you had my brownie bites with caramel? Just another good reason to sign up today!

Cardamom and citrus

Flavors for infusions were abundant at the Indian market in Montgomeryville so I picked up some spices to play with. I still haven't decided on whether to add it to a melted chocolate to dip or to infuse it and use it to fill yet cardamom and citrus seem like a perfect pair to start. Going through some of my favorite cookbooks like Michael Recchiuti ( a Phili native), BabyCakes NY (gluten free) the menu for the tasting next week is getting finalized. Offering ideas that you can recreate and ways to experience the sweet and savory is so much fun. From appetizers to the final sip of drinking chocolate it all comes together to be an experience about 'The World of Chocolate'.  Did you sign up yet?