Blended Batch 10

Freshly baked apple pie arrived with a heavy dusting of cinnamon and nutmeg, while the dark intentions of demerara coated walnuts and macadamias bathed in a spicy fruitcake mix. Then a burst of oils from singed orange skin introduced marmalade and black cherries as we ventured into a palate of rich spice. Marzipan and almonds now merged with dark chocolate as raisins and liquorice complimented hazelnut liqueur in hot cocoa. A dash of water opened a big butt of sherry infused fruit that combined oxidised apples and pears with rhubarb crumble and sultanas. Chocolate truffles and praline gathered around ginger bread on the finish before leaving us with pink grapefruit and cloves.