It was the Chinese Winter Solstice (冬至，dongzhi) on the 22nd. I procrastinated making tangyuan (glutinous riceballs) until today. Shame on me, but it was fun.
Instead of the plain ones and the ones commonly filled with either black sesame, peanut or red bean, I decided to fill mine with chocolate for the festive spirit. You can see some chocolate peeking out of the translucent riceball skin in the picture above; naughty eh?
A requisite shot of the internal glory. I used Ghiradelli 60% dark cocoa baking buttons. Somehow they turned out a little on the sour side. No idea why though.
Two days late, but tangyuan and reunion nonetheless.
