#bauta

[fiercerthanyou]

Gaetano Pesce (8 November 1939 – 3 April 2024) 

"Bauta," Gaetano Pesce 1988-1992, Collezione CIRVA,

Rest in Power !

[frogshunnedshadows]

... So, I went hat shopping today...

Picked up a middling 'pirate' hat for my Bauta costume, which you see here. You may also notice the enlarged eye holes in the mask. Both the hat and the mask need more work (maybe a lot), and I should really have some kind of black veil as well. But, as far as my kind of costuming seems to go, this is pretty simple, so far.

....Also got a different hat, for a different costume / joke, which will be revealed in time....

[munchen-munich-chocolate-seleuss]

SELEUSS - MÜNCHEN (MÜNICH) 35% Milk Chocolate Truffle

BATCH 1549-1551

An unique Milk Chocolate Truffle made with organic cream, our culinary 35% DUCHESS™ Milk Chocolate, and specialty German-style Munich lager malts from Wisconsin, for a rich chocolate ganache with flavors of cocoa, creamy milk, sweet malts, caramel, and notes of graham cracker. Encased in a 30% Bauta™ White Chocolate first, then enrobed in our 41%+ LORETTA™ GIANDUJA HAZELNUT Milk Chocolate, and rests on a bed of Roasted Cacao Nibs. (B1549, 1551) Contains: Milk, Hazelnut, Soy, & Gluten. INTL. CHOCOLATE SALON: LUXURY CARAMEL AWARDS 2020: BRONZE. SUPERIOR TASTE 2023: 1-STAR   

MÜNCHEN 35% INGREDIENTS: CHOCOLATES (CACAO BEANS, SUGAR, FULL CREAM MILK, LACTOSE, CACAO BUTTER, SUNFLOWER & SOY LECITHIN, VANILLA), MUNICH STYLE MALTS, ORGANIC CREAM, GLUCOSE, GIANDUJA (CACAO MASS, SUGAR HAZELNUTS PASTE, CACAO PASTE, WHOLE MILK POWDER, CACAO BUTTER, SUNFLOWER LECITHIN, VANILLA FLAVOR), SPICES, ORGANIC MADAGASCAR VANILLA, POTASSIUM SORBATE (FOR FRESHNESS). RESTS ON A BED OF: ROASTED CACAO NIBS (ROASTED AND CRUSHED CACAO BEANS). CONTAINS: SOY, MILK, LACTOSE, GLUTEN. This product is processed in a facility that contains milk, eggs, wheat, PISTACHIOS, almonds, peanuts, cashews and other nuts. INGREDIENTS FROM: ITALY, usa, Belgium, VIETNAM, FRANCE, peru, & mauritius.

[bauta-seleuss-chocolate]

SELEUSS - BAUTA 40% + ORANGE & BEE POLLEN

BATCH 1438B

the BAUTA™ satin SERIES: our interpretation of what a white chocolate should be: creamier, smoother, real cocoa butter (no palm oil), and less sugar (20-25% less). Named after the traditional venetian white BaÙtta mask, it has a square jaw line, often tilted upwards to enable the wearer to talk, eat and drink easily without revealing their identity. Now you too can enjoy this without judgment! ;)  This batch is made from 13.88% PERU, 58.23% Ivory coast, & 27.89% SELEUSS Prop.

LOTTO SPECIALI: BLOCK: 166, TOTAL BARS MADE: 13

INGREDIENTS: WHITE Chocolate (Cacao butter, sugar, full cream milk, lactose, sunflower LECITHIN, vanilla), ORANGE SLICES (oranges, cane sugar, ascorbic acid (vitamin-c), sulfites (for freshness)), SPANISH BEE POLLEN, PASSION FRUIT EXTRACT, LEMON OIL, TANGERINE OIL.

CONTAINS: BEE POLLEN, milk and lactose. This product is processed in a facility that contains milk, eggs, wheat, hazelnuts, almonds, peanuts, cashews and other nuts. WARNING: Do not feed honey or honey related products like bee pollen to infants under 1 year of age.  STORAGE: Please store chocolate BAR in THE ACCOMPANIED ZIPPEd POUCH, between 54-61°F (~12-16°C), in a dark and dry place, preferably in a wine cooler.  Standard refrigerator is fine.  PREPARATION: For best results, please allow chocolate BAR to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 5-15 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolate BAR. 

[elgin-patedefruits]

SELEUSS - ELGIN - PATE DE FRUITS

BATCH 933

ENROBED IN OUR RASPBERRY INFUSED 40% BAUTA WHITE CHOCOLATE

[edenshoney]

SELEUSS - EDEN'S APPLE BLOSSOM HONEY TRUFFLES

BATCH 1011B - IN 75% MORETTA DARK CHOCOLATE

m Ganache: A taste of paradise, this special and limited production honey ganache is made with fresh local organic cream, our specially formulated 37%+ light milk chocolate and a delicate, buttery, golden honey gathered from wildflowers and apple blossoms around Lake Chelan.

m Truffle: This special honey ganache is typically encased in a 33%+ white chocolate first and then enrobed in our Moretta™ 75%+ dark chocolate, or one of our fine chocolates below and topped with either Northwest golden wildflower bee pollen or bits of Honeycrisp Apples.

Pairing: Riesling, Moscato-D’Asti, warm Coganc or Brandy, Sauternes, Glenmorangie Nector d’Or, or contrast with some Jasmin Tea or Café Latte.

Eden’s Honey: Since April 2019, Eden’s Honey has been creating small batch, 100% natural raw wildflower and apple blossom honey, gently crafted along the shores of Lake Chelan in Eastern Washington.  Beekeeper Debora Robinett has been a functional medicine practitioner and registered dietitian for more than 30 years. She applies her skills in her apiary, as she feeds her bees probiotics, nutrition patties and even mushroom extract.

INGREDIENTS: Chocolate (Cocoa beans, Sugar, Pure cane sugar, Full cream milk, Cocoa butter, Soya & sunflower lecithin, Bourbon vanilla), Wildflower & apple blossom honey, Organic Cream, Glucose, topped with either northwest wild flower bee pollen, or honeycrips apple bits.    [ caramel free ]  [ tapioca free ]  [ corn syrup free ]

CONTAINS: Soya Lecithin and Milk.  This product is processed in a facility that contains milk, eggs, wheat, hazelnuts, almonds, peanuts, and other nuts.  Warning: do not feed honey to infants under 1 year of age.

STORAGE: Please store chocolateS in Refrigerator at <39°F (do not freeze) along with accompanied silica gel desiccant pack in an airtight container or plastic bag to prevent moisture and the chocolates from absorbing other aromas that might be present in the refrigerator.  PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-20 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolate shell, then enjoy! 

www.EdensHoney.com

[sirgiant-blog-blog]

The Bauta Foundation has been working with several groups to develop the technology to improve its image and vision of the city and the surrounding environment to help the public and the community through their services. Here are the Bauta Brethren.

[orogolddreams]

Motel El lago #motel #ellago #bauta #lago #cuba #yoyosphotograph (at El Motel El Lago) https://www.instagram.com/p/CqLtE3RL9tG/?igshid=NGJjMDIxMWI=

[njere]

Hidden behind a mask. In a city full of ghosts.

[piecesofchess]

Deacon-Core....

[blackghostm2oart]

Working on my Red Death design :). Still a WIP

This iteration actually embraces the Bauta concept even more (since it has the lil cloth under it, which is usually used with the Bauta, but a I’ve shortened it to make it work better here)

I kinda like this, but I have to tweak this design more.

Taking inspo from different Red Death designs and obviously the Bauta Venetian mask :D

[frogshunnedshadows]

Just got invited to Prince Prospero's party at his castellated abbey!

... OK, yes, I bought a Bauta mask. Turns out to be thick, injection molded plastic, not that papaer-thin vac-formed stuff or papier mache. Pleased with that. Does need some sanding and trimming. The real test will be if I can pad this to sit far enough away from my face so I can wear glasses under it. If so, I could wear this thing out and about. If not, then it's just for photos.

[kabukiaku]

The prequel era masks are my absolute favourite for the Ghoul looks thus far and I’m always so excited whenever you draw them! 🫶🏽

yess I'm just so drawn the era of the metallic masks of Ghost, Meliora and Prequelle masks my beloved. I have so much fun personifying the masks according to which ghoul I'm drawing.

[jurijurijurious]

Spent some time with my ReBoot OC Codec tonight. I have a bauta mask at home that I bought because it reminded me of Codec so I did some sketches of that, then I made one of the sketches into teen Codec.

[bakasara]

Stede wins!

Here's part of an activity you'll find in the book – with instructions removed, because this one's not quite just a free-form coloring page. Can't wait for you to see the rest of the piece!

(All sneak peeks so far: 1, 2, 3, 4, 5, 6, 7, 8)

[edenshoney]

SELEUSS - EDEN'S APPLE BLOSSOM HONEY TRUFFLES

BATCH 1011A - IN BAUTA WHITE CHOCOLATE

m Ganache: A taste of paradise, this special and limited production honey ganache is made with fresh local organic cream, our specially formulated 37%+ light milk chocolate and a delicate, buttery, golden honey gathered from wildflowers and apple blossoms around Lake Chelan.

m Truffle: This special honey ganache is typically encased in a 33%+ white chocolate first and then enrobed in our 40% BAUTA white chocolate and topped with either Northwest golden wildflower bee pollen or bits of Honeycrisp Apples.

Pairing: Riesling, Moscato-D’Asti, warm Coganc or Brandy, Sauternes, Glenmorangie Nector d’Or, or contrast with some Jasmin Tea or Café Latte.

Eden’s Honey: Since April 2019, Eden’s Honey has been creating small batch, 100% natural raw wildflower and apple blossom honey, gently crafted along the shores of Lake Chelan in Eastern Washington.  Beekeeper Debora Robinett has been a functional medicine practitioner and registered dietitian for more than 30 years. She applies her skills in her apiary, as she feeds her bees probiotics, nutrition patties and even mushroom extract.

www.EdensHoney.com

INGREDIENTS: Chocolate (Cocoa beans, Sugar, Pure cane sugar, Full cream milk, Cocoa butter, Soya & sunflower lecithin, Bourbon vanilla), Wildflower & apple blossom honey, Organic Cream, Glucose, topped with either northwest wild flower bee pollen, or honeycrips apple bits.    [ caramel free ]  [ tapioca free ]  [ corn syrup free ]

CONTAINS: Soya Lecithin and Milk.  This product is processed in a facility that contains milk, eggs, wheat, hazelnuts, almonds, peanuts, and other nuts.  Warning: do not feed honey to infants under 1 year of age.

STORAGE: Please store chocolateS in Refrigerator at <39°F (do not freeze) along with accompanied silica gel desiccant pack in an airtight container or plastic bag to prevent moisture and the chocolates from absorbing other aromas that might be present in the refrigerator.  PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-20 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolate shell, then enjoy!