When I think of Southern flavors I always land on peaches and pecans. Since white chocolate is very sweet, I thought it would pair nicely with the dried peaches, which have a noticeable tang to them. A little cinnamon never hurt a peach or a pecan, so cinnamon candied pecans it is! All stirred together and scooped out into chunky clusters. We stripe the edge in dark chocolate and top it with a dark chocolate M.
Chocolate Care Instructions
The chocolate "M" on top of the cluster is very thin and will most likely break when shipped or wrapped and carried in a bag.
Chocolate is very finiky and sensitive to temperature. It also absorbs fragrances and the oders around it. The ideal temperature for chocolate is 65 degrees and 51% relative humidity. That being said, Please don't refridgerate or freeze chocolate. It changes the mouthfeel of the chocolate and that in turn changes the flavor because it no longer melts smoothly on your tongue. Chocolate is at its best when stored in a sealed zip-lock bag nearest to the proper temperature you can. You buy it fresh, eat it fresh!