That is fuzzier than even I wanted it to be. Or Paula 
Dis bettah.
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I avoid “viral” food trends like the plague, but as a pistachio lover, this trend broke my will. I found this box at my local Home Goods, where the vast selection of fancy chocolates from abroad obscures the fact that all of it is reliably terrible (ask me how I know.) I paid $10 for this little box and I’ll be damned if I didn’t hit the jackpot. Trying hard not to eat the entire box before bed.
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I get a kick out of browsing and sometimes buying the weird candies at Canadian Homesense and Winners, but sometimes they carry the same brands as Harrod’s.
I shared my mediocre experience with it here.
Yours looks better than mine, tho.
Chocolate puddin’, made six, two were sacrificed for quality control while still warm. The remaining four were deemed safe to eat when chilled.
Adapted from Alice Medrich’s chocolate pudding pie.
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First Kouign Amann ever. Surely won’t be my last.
Mango Danish and Flan Egg Tart. Like a Dan Tat, a nice take.
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Your hotel?
Two? I take it the second was for confirmation of your judgment; correct?
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Absolutely not! I shared 
In addition, she “ instructs “ not to cover so a skin can form on top.
Loved that as a kid, had no problem following her directions to do just that!
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Final breakfast at our hotel before we hopped on the bus. Nice selection, that we couldn’t fully exploit.
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Wow 
Tiramisu Danish, a new creation from my neighbourhood bakery Bread Addiction. This was the last one left this morning when I popped in, and my first time trying one after my colleague was raving about it in the office. It’s excellent - not too sweet, a crisp laminated pastry exterior encircling a soft centre inspired by tiramisu. The tiramisu bit had a good quantity of lightly sweetened fluffy mascarpone cream sprinkled with grated chocolate, and an spongey espresso soaked base.
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Wow. That looks and sounds absolutely delicious 
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Gorgeous.
Ty, 
…tasted good!
While I can admire and enjoy many desserts requiring work and skill, the older I get, the simpler I like my desserts. Fresh berries, maybe tossed in a bit of orgeat or ripe Comice pears, maybe with a bit of cream cheese. I find most chocolate desserts a little overwhelming.
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And tastes change, too. I’ve noticed chocolate doesn’t ‘do it’ for me anymore, but a fresh picked raspberry just makes me sing.
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