I’ve been baking a lot. But slowly getting into slow fermentation and sourdough is one of them, baked a chocolate-blueberry mocha brownie with sourdough discard and tried Dark 55% Chocolate Buttons, the callets are amazing. Truly the flavour of cocoa mass in it reflects in the melting mouthfeel. While I added the callets on top. I surely munched on a few as it is. Both wonderful, I enjoyed the callets, and everyone enjoyed the Brownie.
