#chocolate melanger

[sastiwetgrinders]

Best Standard 30 Kg Chocolate Melanger | Chocolate Melanger

The capacity of a Standard 20Kg Chocolate Melanger significantly impacts production efficiency by allowing for larger batch sizes, reducing the frequency of refills, and streamlining the overall chocolate-making process. This increased capacity is especially beneficial for commercial settings where high-volume production is required to meet demand.

#Best Standard 30 Kg Chocolate Melanger #Standard 30 Kg Chocolate Melanger #Chocolate Melanger

[sahithmelanger]

Chocolate holding tank

Sahithmelanger offers high-quality chocolate holding tanks designed to meet the demands of chocolate production. These tanks are crafted from durable stainless steel, ensuring hygiene and longevity. With precise temperature control and optional agitation systems, Sahithmelanger's holding tanks maintain chocolate at its optimal consistency for seamless integration into your production line. Whether for artisanal chocolatiers or large-scale operations, trust Sahithmelanger for reliable chocolate holding solutions.

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[premier-melangers]

Так каким же человеком был изобретатель меланжера?

Филипп Сушар родился 9 октября 1797 года в местечке Будри в Швейцарии.

Он начинал карьеру шоколатье учеником у своего брата Фредерика в кондитерской в Берне примерно в 1803 году. В 1824 году Сушар покинул Швейцарию, чтобы посетить Соединенные Штаты, позже написав книгу о своих путешествиях. А в 1825 начал свой собственный шоколадный бизнес.

В 1826 году Сушар открыл фабрику Chocolat Suchard в районе Невшателя, где работало всего 2 человека. Сейчас бы мы назвали это бизнесом в гараже. Инновацией было использование энергии воды в сочетании с почти привычной нам сейчас конструкцией меланжера: по нагретой гранитной плите, перемещались несколько гранитных роликов, движущихся вперед и назад.

Шоколад не был дешевым продуктом для всех. Сушар испытывал финансовые трудности в начале своей карьеры шоколатье. Его успех пришел в 1842 году благодаря массовому заказу от Фридриха Вильгельма IV, короля Пруссии, который также был принцем Невшательским. Это вызвало настоящий бум, и вскоре его шоколад получил призы на Лондонской Большой выставке 1851 года и Парижской всемирной выставке 1855 года.

К концу 19 века Сушар стал крупнейшим производителем шоколада.

Melangeur.ru

#melangeur #меланжер #меланжеры #кондитер #швейцарскийшоколад #chocolate #swisschocolate #melanger

#меланжер #chocolate melanger #chocolate #food #cooking #швейцарский шоколад #шоколад

[chocolatemelanguer]

Heavenly Chocolate Mousse: A Delectable Dessert Delight

Introduction:

If you're a chocolate lover, you're in for a treat with this velvety, indulgent Chocolate Mousse recipe. Chocolate mousse is a classic French dessert known for its rich, airy texture and intense cocoa flavor. Whether you're preparing it for a special occasion or just satisfying a chocolate craving, this recipe is sure to impress your taste buds and your guests. Let's dive into the delightful world of homemade chocolate mousse!

Ingredients:

200g (7 oz) good quality dark chocolate (70% cocoa or higher)

 3 large eggs, separated

 1/4 cup granulated sugar

 1 teaspoon pure vanilla extract

 A pinch of salt

 1 cup heavy whipping cream

 Optional garnishes: whipped cream, chocolate shavings, berries, or mint leaves

Instructions:

1. Prepare Your Equipment:

Before you begin, make sure your mixing bowls and beaters are clean and dry. Any trace of grease can affect the stability of your egg whites and cream.

2. Melt the Chocolate:

Break the dark chocolate into small pieces and place them in a heatproof bowl. You can use a microwave or a double boiler to melt the chocolate. If using a microwave, heat the chocolate in 20-30 second intervals, stirring between each until it's fully melted and smooth. If using a double boiler, place the bowl over simmering water and stir until melted.

3. Beat the Egg Yolks:

In a separate mixing bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until the mixture becomes pale and slightly thick. Stir in the vanilla extract.

4. Combine the Chocolate and Yolk Mixture:

Pour the melted chocolate into the egg yolk mixture and gently fold them together until well combined. Allow the mixture to cool to room temperature.

5. Whip the Egg Whites:

In another clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. You can use an electric mixer for this step. Gradually add the remaining sugar and continue to beat until the egg whites are glossy.

6. Fold the Egg Whites:

Gently fold the whipped egg whites into the chocolate mixture. Be careful not to overmix; you want to maintain the mousse's light and airy texture.

7. Whip the Cream:

In yet another bowl, whip the heavy cream until it forms stiff peaks. Again, be cautious not to over whip, as it can make the mousse too dense.

8. Combine the Cream and Chocolate:

Fold the whipped cream into the chocolate mixture until the mousse is smooth and well combined.

9. Chill:

Divide the chocolate mousse into serving glasses or ramekins. Cover them with plastic wrap and refrigerate for at least 4 hours or overnight to allow the mousse to set and develop its full flavor.

10. Serve and Garnish:

Before serving, you can top each portion with a dollop of whipped cream, chocolate shavings, fresh berries, or a sprig of mint for a beautiful presentation.

Tips and Variations:

For an extra indulgent twist, you can add a splash of your favorite liqueur, such as Grand Marnier or Amaretto, to the chocolate mixture.

 Experiment with different types of chocolate, like milk or white chocolate, to create unique variations of mousse.

 If you prefer a lighter mousse, you can reduce the sugar in the recipe or use semi-sweet chocolate.

 Make sure to use fresh, high-quality ingredients for the best results.

Enjoy the creamy, dreamy delight of homemade Chocolate Mousse. Its rich, bittersweet flavor and airy texture make it an elegant and satisfying dessert option for any occasion. Whether you're serving it at a dinner party or simply treating yourself, this recipe is a true chocolate lover's dream come true.

#chocolate melanguer #chocolate #melanger #advertising #chocolate melanger #chocolate machine #developers & startups #art

[chocolatemelangeur-blog]

Chocolate making Machines

TYPES OF CHOCOLATE MAKING MACHINES The right equipment is crucial for achieving exceptional results, and chocolate making machines have revolutionised the industry. Enabling chocolatiers to elevate their craft, we now have a range of practical and affordable machines, and we'll overview some of the main types. From refining cocoa nibs to blending flavours and moulding chocolates, these machines offer a range of functionalities that will enhance your chocolate-making experience. Let's embark on a journey and see what different chocolate making machines have to offer for your hobby or small business.

MELANGERS​ At the heart of every chocolate maker's workshop, melangers are indispensable machines designed to grind cocoa nibs into smooth and velvety chocolate liquor. With their stone or stainless-steel wheels, melangers refine cocoa nibs, reduce particle size, and create a homogenous mixture. Through slow grinding processes, melangers enhance the flavour and texture of chocolate. They're perfect for hobbyists and small-scale producers who prioritise flavour and texture control, allowing for meticulous craftsmanship. A melanger is an essential tool if you're aiming for rich and robust dark chocolate or creamy and smooth milk chocolate.

NUT BUTTER MACHINES While primarily used for creating creamy nut butter, these versatile machines have also found their way into chocolate making. Nut butter machines have powerful motors and robust grinding mechanisms that effortlessly transform a variety of nuts into a fine consistency. Grinded nuts can be incorporated into fillings, spreads, or textural elements when combined with chocolate. The incorporation of nut butter machines in chocolate making provides chocolatiers with the freedom to experiment with unique flavour combinations, adding a delightful nutty twist. Whether blending hazelnuts with milk chocolate or pairing almonds with dark chocolate, nut butter machines open up a world of possibilities for creative exploration. Nut butter's smooth and creamy texture often adds richness and depth to the chocolate.

CHOCOLATE REFINERS To achieve smoothness and enhance the flavour of chocolate, chocolate refiners play a vital role in the chocolate-making process. These machines employ a combination of heavy rollers or granite wheels to refine and conch the chocolate mass. Through grinding and kneading, chocolate refiners reduce particle size. They eliminate any remaining grittiness and evenly distribute cocoa butter within the chocolate. By refining the chocolate, we can create a velvety texture and harmonise the flavours, which makes a refiner a must-have for chocolatiers who seek the perfect balance of texture and taste.

OTHER MACHINES: Chocolate Moulding, Tempering, Packaging, and Storage In addition to the essential melangers, nut butter machines, and chocolate refiners, a range of other machines play a vital role in chocolate making. We strongly recommend you check out our ultimate guide to chocolate making machines if you're looking to determine what you actually need and when, as solutions for chocolate storage, tempering, moulding, and packaging help streamline your production.

CHOCOLATE TEMPERING MACHINES Tempering is a critical process in chocolate making that involves carefully controlling the temperature of the chocolate to achieve a glossy appearance and smooth texture. Chocolate tempering machines simplify this process, providing precise temperature control and automated tempering cycles, ensuring consistent results with minimal effort.

CHOCOLATE MOULDING MACHINES Moulding machines create shaped chocolates, ranging from bars and truffles to moulded figures. These machines allow chocolatiers to pour tempered chocolate into specific moulds, ensuring consistent shape and size. Whether you're creating signature chocolates for your business or crafting personalised gifts, this is your perfect pick.

CHOCOLATE PACKAGING MACHINES Once your chocolates are created, packaging machines provide a convenient and professional solution for wrapping them. These machines can handle various packaging materials like foil and plastic, automating the packaging process to save time and effort.

CHOCOLATE STORAGE MACHINES To maintain the quality and freshness of your chocolate, storage machines offer precise temperature and humidity control, ensuring optimal conditions for the chocolate's stability. These machines are essential for professional chocolatiers who handle large quantities of chocolate and need a reliable storage solution. ​ Final Thoughts We choose machines for different reasons, and there's something for just about any chocolate aficionado. Whether you look to lift your hobby from ordinary to extraordinary and enhance your business efficiency, investing in these machines means equipping yourself with the tools needed. Explore different options and embark on a chocolate-making journey of your own, embracing innovation and craftsmanship with your specific needs in mind. Artisanal chocolate making awaits, and with the assistance of these machines, your journey is bound to be less stressful and more straightforward, filled with possibilities and sweet success. Buy Chocolate Melangers here: ​www.chocolatemelangeur.com

#chocolate melanger #chocolate refiner #chocolate grinder

[chocolatemelangeur]

ELECTRA PREMIUM 20 KG CHOCOLATE MELANGER WITH CONTROLLER

#ELECTRA PREMIUM 20 KG CHOCOLATE MELANGER WITH CONTROLLER

[chocolatemelangeursite]

ELECTRA 11 CHOCOLATE MELANGER REFINER CONCHER (ALL IN ONE MELANGER) 11 LBS

#ELECTRA 11 CHOCOLATE MELANGER REFINER CONCHER

[mixandgrindau]

Premier Chocolate Melanger Refiner 8 LBS

#Premier Chocolate Melanger Refiner 8 LBS #Mixandgrind #Mixer #Kitchen products #Grinder

[centurymelanger]

Chocolate Tempering Machine with Viberator 30KG

The Chocolate tempering machine has got a transparent PVC glass sealed to cover the chocolate from the dust.

Small chocolate tempering machine is made up of high quality stainless steel food grade material featured with the lifting wheels.

The chocolate tempering machine with viberator is featured with an emergency stop button can be utilized in-case of any technical glitch. In case of any problems, the operator can push the button which will immediately stop the wheel turning and switch off the heaters.

Tempering machine occupies less space which enables easy handling. Chocolatiers use the commercial tempering machine to get a finished product in glossy.

Desire temperature can be set in chocolate tempering machines which could be ideal for tempering of chocolates: - 31° to 32°C for pure chocolate,- 29° to 30°C for milk chocolate and - 27° to 28°C for white chocolate.

The chocolatiers or the chocolate makers can source the best chocolate tempering machine from century melanger which are used in confectionaries.The Chocolate tempering machine uses forced hot air which can temper the chocolates quickly.

All parts of commercial chocolate tempering machine are built with high quality stainless steel food grade material.

The tempering machine is equipped with a heated vibrating table. This machine is built to regulate chocolate flow for an easy tempering of chocolates.

Auger attached in the chocolate machine tempering can be easily removed for cleaning purposes and unloading of chocolates.

The loading of the chocolates into the electric chocolate tempering machine depends on the ambient temperature and the characteristics of your chocolates.

#Chocolate Making Machine #Stone Melanger for sale #Chocolate Stone Grinder #Tilting Chocolate Melanger Standard 40 #chocolate making machine

[mixandgrindsmelanger]

#ELECTRA LEX STANDARD 100 KG CHOCOLATE MELANGER WITH SPEED CONTROLLER

[krsnaradhika]

Because my last piece of writing got a lot of love and this what I present you now, was written an year ago and I do think my present writing (at least in Krishavyayam) is slightly better than this.

I'll be posting the hyperlink of this too in my intro post, because I realised it'd be tedious to scroll all the way to Vaikuntha. The other three writings (Lakshmis come home, Yamuna x Kanha, Rukmini - Satyabhama) have their hyperlinks already updated there. Alright I ramble a lot don't I-

══✿══╡°˖✧✿✧˖°╞══✿══

SatyabhaMadhavam

He was brawn, his biceps clasping his foe betwixt them as he thrashed him to the ground in a trice. His knuckles morphed white, blue-black curls which donned an iridescent peacock feather all the time bellowed at his outrage and danced upon his shoulders. His warm hazel eyes, which were oceans of compassion blazed like the dancing flames of fire, rage filling him at the mere sight of his imprisoned parents, at them from whom he had to part right after his birth.

A nine year old Satyabhama witnessed in awe, the glory of the son of Devaki, of whom she had harkened limitless narratives of. Of his bravery, his extraordinary strength and prowess at slaying demons which his own maternal uncle sent for the sole purpose of killing him right from his very first day in the world. The eleven and a half year old boy afore her chocolate eyes wasn't the cowherd of Vrindāvana, he was the Kāla of Kamsa and his tyranny at Mathurā. Vraja leela had come to a cease, and this was the commencement of his Mathura leela.

Gritting in his teeth, the immoral son of Ugrasena jumped to his feet and pounced upon his sororal nephew, desiring to push him to the ground with all his vitality, but to no avail. Satyabhama's Madhava stood like a bull among men, his feet on the ground as firm as his character and resolution. He was to be known as Yogeshvara after all, a title bestowed to him which made him the lord of yogis. Krishna was Leela Purushottama, the best among men.

"If you lose, my lovely nephew, then you die. And if I do, your guile parents and vicious grandfather will be pushed in the mouth of death, Krishna!" Kamsa sneered, reminding him the rules of this duel and casted a spontaneous glance on the executioners. "I'll kill you." every syllable he uttered dripped acid, his eyes now bloodshot.

"We shall see that, dearest uncle." Kanha scoffed, his eyes a swirling melange of his fury and the agony that sprang in him at the sight of his children who cried 'Trahi! Trahi!' over the years. Ugrasena, Devaki and Vasudeva, raised their palms in abhaya mudra, blessing the lord who bowed his head subtly, assuring them with a sempiternal seraphic smile. The shackled royals stood at a dais, awaiting to be guillotined the moment their Kanha would dispatch his vicious uncle to the afterlife.

Kamsa marred his face with a sickly scowl, growling as his nephew dodged his blow and twisted his arm, hauling him to the demesne once again. Krishna's clenched jaw twitched a muscle, the grim look on his face speaking of his ability of creation and destruction, his fierce form which the universe seldom witnessed.

Clasping her father's angavastram in her dainty fingers, Satyabhama concealed herself behind him, feeling her heart thump at the sight of a howling Kamsa as her curious eyes remained rooted to Kanha. Her eyes met his for a split second, and the daughter of Satrajita was swayed off her feet. She found in his eyes, a zephyr of his pure love kissing her heart. She knew that Bhudevi would forever belong to her Varahadeva, this form or the other. Much like how Hara-Gauri and Medha-Brahma belonged to each other alone - from the beginning of time, now and for the rest of eternity too.

'When have we ever parted, Bhamae?' he teased and she almost facepalmed at his mischief.

'Even at this time, hey Naatha?' The mystical curl of her lips and the scarlet of her cheeks were enough to amuse and confuse the merchant of Dvaraka, her father Satrajita at the same time as he failed to notice the warm and similar aureole the two kids radiated, being the parents of the universe.

'Never ever, my lord.' the corner of her lips tugged up, her chest swelled up in pride as she faced the duel arena once again. Her vaatsalya dripping doe eyes softened as she took in the form of a thoroughly exhausted Kamsa, catching his breath as he glared daggers at her lord. 'Convey Jaya back to our home in Vaikuntha. It is time.'

With a final groan, the manifestation of MahaVishnu pounced upon his maternal uncle, sending him flying back. A last, harsh blow of a fist and Kamsa breathed his last, his eyes rolling to the back as he was freed from his sinister body. Waiting with bated breaths, some adored Keshava while some loathed, some were left dumbstruck while others seemed pained.

A triumphant outcry erupted in the arena and Satyabhama released the breath she didn't know she had been holding in. Haladhara ruthlessly smashed Kamsa's supporters who attempted to ambush his baby brother. Resting his mighty mace on his shoulders, he gave a wide sarcastic grin to the ones who cowered away.

With a lone solemn glance, Krishna turned to the executioners of Kamsa who held his family and had been ordered to execute the instant Kamsa would lose. And within a fraction of second, Vasudeva, Devaki and Ugrasena were set independent, now breathing a sigh of relief.

Krishna gingerly strutted to his aunts with folded palms, Asti and Prapti who lamented and beat their breasts at the commencement of their widowhood by the corpse of their late husband. "Even though I tried my best to prevent it, it is I who has caused you great sorrow, Aunt. Please bestow me with forgiveness." his facial features bore torment and his gaze remained rooted to the floor, guilt eating him up from the inside. The daughters of Jarasandha then instantaneously left for their father's abode, Magadha. Satyabhama's shoulders dropped in dismay, knowing where this was going.

Mushtika, Chanoora and after the elephant Kuvalayapeeta, Krishna had passed the final hurdle named Kamsa like a child's play. Ultimately a new sun emerged from the back of the mountains, emitting rays that marked the break of dawn. A dawn of dharmarājya in Mathura. But, would it prevail for a prolonged period of time?

Grimacing, Satyabhama shook her head to clear her thoughts. For, for the world she had been a mere child and she had to keep everyone in that illusion, everywhen.

"Putri, come!" called Satrajit when he had scurried to the Yādava family. Pulling up a beatific beam, she twirled and hopped in her steps. Every step pulling her closer to where her Avyukta was, her giggles representing the ecstasy of the universe.

"What is your name, child?" Vasudeva smiled, noticing the way Kanha's gaze never left Satrajiti.

"Satyabhama." came the prompt, chirpy reply. The birds began singing melodies sweeter than honey as pleasant winds enveloped the arena.

Satyabhama, sang the universe, much like how the sound Om repeated itself over and over again.

Satyabhama, her name was like clouds weeping elixir, breathing life in barren lands.

"Satyabhama." Balarama repeated, almost in a whisper. "Beaming with truth. A jewel among women that you already seem like, little sister." he beamed as Ugrasena cooed at the child too.

"Indeed."

Devaki ran an affectionate hand in the midnight black tresses of the doe-eyed girl who in turn batted her eyelashes innocently, almost casting a spell on everyone. Krishna's feet drew him to his Bhama, her magnetism like that of the sun, and her petite frame only seemed to be squirming in front of his brawn one. A wine hued blush coated her cheeks as she lost and found herself in his lotus orbs at the same time.

"Satrajiti." he pronounced, his eyes bearing the purest form of love for his eternal consort.

'Priyatamā.'

"Rajkumar." she breathed, feeling him in her soul like she always did.

'Nātha.'

#satyabhama #kamsa #devaki #vasudeva #ugrasena #satrajita #satrajiti #krishna #krishnablr #kanha #ashtabharya #dhruvi writes

[sastiwetgrinders]

Best Premium 30 Kg Chocolate Melanger in India | Sasti

The Premium 30 Kg Chocolate Melanger boasts a robust set of features designed to streamline chocolate production. With a generous capacity of 30 kg, it's ideal for large-scale operations. Its efficient grinding mechanism ensures quick and thorough chocolate refining, while its durable construction and user-friendly design make it a top choice for chocolatiers.

#Best Premium 30 Kg Chocolate Melanger in India #Premium 30 Kg Chocolate Melanger #Chocolate Melanger

[sahithmelanger]

Chocolate tempering machine

Are you passionate about crafting exquisite chocolates? Look no further than Sahithmelanger’s advanced chocolate tempering machine! Our state-of-the-art equipment is designed to take your chocolate production to new heights, ensuring a perfect temper every time.

“Sahithmelanger’s chocolate tempering machine has revolutionized my chocolate-making process. The precise control over tempering temperatures has elevated the quality of my chocolates, and the user-friendly interface makes it a joy to work with”

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[premier-melangers]

Друзья, Немного из истории меланжеров вам в ленту!

Melangeur.ru

#меланжеры #бинтубар #chocolate #конфеты #какаобобы #melangeur #меланжер #melanger #melangers

#меланжеры #меланжер #chocolate melanger #chocolate

[chocolatemelanguer]

Indulgence in Every Bite: Homemade Chocolate Cake Recipe

Introduction:

Few things in life are as satisfying as a slice of rich, moist chocolate cake. Whether you're celebrating a special occasion, looking for a comforting dessert, or just craving a sweet treat, chocolate cake is a go-to choice. In this blog, we'll walk you through a step-by-step guide on how to make a homemade chocolate cake that's sure to impress. So, roll up your sleeves, preheat your oven, and get ready to indulge in every bite of this decadent delight.

Ingredients:

For the Cake:

1¾ cups all-purpose flour

1¾ cups granulated sugar

 ¾ cup unsweetened cocoa powder

 1½ tsp baking powder

 1½ tsp baking soda

 1 tsp salt

 2 large eggs

 1 cup whole milk

 ½ cup vegetable oil

 2 tsp pure vanilla extract

 1 cup hot water

For the Chocolate Frosting:

 1 cup unsalted butter, softened

 2/3 cup unsweetened cocoa powder

 3 cups confectioners' sugar

 1/3 cup whole milk

 1 tsp pure vanilla extract

Instructions:

1. Preheat and Prepare:

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Sift Dry Ingredients:

   In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sifting ensures a lighter, fluffier cake.

3. Combine Wet Ingredients:

   In a separate bowl, beat the eggs, and then add the milk, vegetable oil, and vanilla extract. Mix until well combined.

4. Combine Wet and Dry Ingredients:

   Pour the wet mixture into the dry mixture and stir until the batter is smooth. Don't overmix; just combine the ingredients.

5. Add Hot Water:

   Gradually add the hot water to the batter and mix until it's well incorporated. The batter will be thin; this is perfectly normal.

6. Bake:

   Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. The baking time may vary depending on your oven, so keep an eye on it.

7. Cool:

    Allow the cakes to cool in the pans for about 10 minutes, and then transfer them to a wire rack to cool completely.

8. Prepare Chocolate Frosting:

   While the cakes are cooling, prepare the chocolate frosting. In a mixing bowl, beat the softened butter and cocoa powder until well combined. Add the confectioners' sugar, milk, and vanilla extract. Beat until the frosting is creamy and smooth.

9. Assemble the Cake:

   - Once the cakes are completely cool, spread a layer of chocolate frosting on top of one of the cakes. Place the second cake on top, and then frost the top and sides of the entire cake.

10. Decorate (Optional):

   - You can decorate your chocolate cake with chocolate shavings, sprinkles, or additional frosting, depending on your preference.

Conclusion:

Homemade chocolate cake is a true delight for all chocolate lovers. With this easy-to-follow recipe, you can create a cake that's not only incredibly delicious but also a source of pride in your kitchen. The rich, moist layers paired with the creamy chocolate frosting make for an irresistible combination that's perfect for any occasion. So, go ahead and treat yourself and your loved ones to a slice of this heavenly dessert.

#Indulgence in Every Bite: Homemade Chocolate Cake Recipe\ #melanger #chocolate melanger #chocolate #chocolate melanguer #business #chocolate machine #advertising

[rannadylin]

Today's tea is Curufin's blend of Mango black tea, Chocolate Chai, and Mango Melange (fruity herbal tea). There is...a lot going on in this blend! Definitely fruity, but the spices are coming through and the chocolate too; I wasn't sure how well they would all go together but I am liking it.

Today's knit: Almost done with the sleeve! Side by side with the finished one:

(Maleme Cardigan in Knit Picks City Tweed DK, Jacquard colorway)

#maleme cardigan #ranna knits #ranna's daily knit and tea #knitting #knitblr #teablr #tea #adagio teas