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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
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Preheat the oven at 350°F. In a medium bowl, mix well the grapes, honey, 2 tablespoon sugar and spices. Slightly grease a pan (I used a regular 9-inch pie plate) and pour the filling in it. I don't like adding thickeners (e.g. starch or flour) to the filling of pies or crumbles, because I find the thickener alters the flavour. Concord grapes are not the juiciest fruit either, so I found that this was not a problem in this particular case. In a second bowl, mix the flours, oats, cocoa powder and sugar. Add the butter cut to pieces and mix with your fingers until you get a crumbly mixture in which the butter is uniformly distributed as possible in small bites. Pour the crumble over the filling, being careful to uniformly cover the fruit. Bake in the oven for 30-35 minutes. Let it rest a bit before devouring.