Carob Chocolate and Yummy Dinner

Today we were a big group which split 4 ways – one group made a new batch of vanilla and passionfruit macaruffles, another group made carob chocolate, tempering it and filling it into the moulds. The other two groups worked on the dinner, one making several batches of almond milk and then using that almond milk to make a big pot of creamy polenta while the other group made the rest of the meal – roast mushrooms, tempeh, cherry tomatoes and asparagus with parsley dressing and salad. We all enjoyed serving the customers; and making, serving (and maybe tasting) our vegan ice-cream again!

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