Sprinkled with Stars and Hearts

Dark chocolate-dipped passionfruit marshmallows, sprinkled with silver stars and pink hearts. I do a lot of experimenting with food, and a lot of the joy for me is coming up with new combinations, but sometimes, something just works so well, you know you’re not going to mess with it anymore.

These are becoming a staple, along with the dragonfruit chocolate (Kavi’s favorite chocolate!), Sri Lankan cashew milk toffee, and love cake. One thing we’re planning to explore in 2021 is whether we can expand the Serendib Kitchen sweet-making a little bit. I don’t have the time to cook any more than I already do (and honestly, I should probably be cooking a little less, and writing more).

So that would mean me teaching someone else how to make these, taste-testing to make sure they have it down, and then having them produce them. If we can figure it all out, then maybe we’ll even be able to supply some for local stores (which will require getting a different license, etc. and so on).

Of course, that’ll require researching aspects such as which items are shelf stable (the dragonfruit chocolate and the milk toffee, I think), which need to stay refrigerated (the marshmallows are okay sitting out for a day or two, but if they don’t sell quickly, better to refrigerate them for freshness, and love cake should be frozen or at least refrigerated if you’re going to keep it for any length of time), etc. We’ll see!

It’d be lovely to offer, alongside the cookbooks, going forward.

 

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