At work we have monthly meetings where lunch and, usually, some sort of sweet treat is provided. Every once and a while I have the desire and energy to make a dessert to bring. This time I decided to do a variety of chocolates. There is so much one can do with chocolate. Chocolate cups are a great opportunity to get creative and utilize random things in your fridge or pantry. I made a white chocolate with fresh raspberries, a milk peanut powder chocolate with fresh strawberries, a semi-sweet chocolate with unsweetened coconut and dehydrated banana (you may notice the banana from an earlier post), and a 60% cacao dark chocolate with heirloom popcorn made with olive oil and topped with sea salt. I brought 12 of each and displayed them on a pretty 3 tier tray. I totally forgot to take a picture (that would have been nice) but remembered just in time to take a shot of the leftovers. The chocolates were a big hit.
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