hey!

i don't know if someone at Valrhona is working on this or not but maybe they should jump to it.

or maybe it is the job of the cook to produce this themselves.  i am sure by now that most pastry chefs know about it.  at this point i just make about half a bag of Ivoire just to have on hand so when i feel like using it, it is there.

going to combine it with popcorn and strawberries