Florentina – The Best Chocolate Shop in Rotterdam

Cacao and Chocolate Quilt – original quilt design by Annika Kornelis

Even though Rotterdam is a major city, even on global scale, we did not have a decent chocolate shop until recently! Sure, there were already some shops and department stores who sell filled chocolates. But most of them use the same base chocolate (by Callebaut), and the makers are often trained in the same way, so to me it all tastes more or less the same. There is one organic supermarket with a nice selection of great bars. But for the rest, it was online shopping for me in between trips to Paris.

But, since March or so, we have a real chocolate boutique, focusing on the very best artisanal and sustainable bars! They also serve great coffee, tea, matcha and of course hot chocolate! I love, love, love their chocolate shot with just hot water! It is how I drink my hot chocolate at home, although Florentina’s is much richer, thicker and fruitier in flavor.

Yes, Florentina has quickly become a fixed stop on our city walks! And I can show you the shop now, because Florentina has been chosen as Rotterdam’s hottest ‘starting entrepreneur of the month’. The video is in Dutch only, but you can see the charming owner Fleur, the bar stools I sometimes hang out on, the pastry case, and barista Gennaro in the background.

The chocolate that Fleur is holding in the opening shot ‘Heinde en Verre‘ is very special. It is a Rotterdam brand, and it tastes great, too. You will see some more Dutch chocolate brands, like Krak, and Original Beans. All of them are delicious and have a great, very commendable mission, of sustainable cacao and fair pay for the farmers (which is actually a lot more than ‘certified fair trade’ prices).

And to celebrate all of that I created a chocolate quilt design (top of the post). The chocolate bunny and mug blocks are in EQ. I drafted the branch with cacao fruits that I used in a wreath in the center, and stretched in rectangular border blocks. I also drafted the center C, by tracing a picture of a letter.

The color brown is out of my comfort zone, but very fitting for the kind of weather we are having. Real hot chocolate weather!

XXX Annika


Practicing Drafting Applique Birds in EQ

How did you end up here looking so stupid? – original quilt design by Annika Kornelis

Over the years, I have become advanced in using the tools to draw pieced blocks in EQ and to design quilts. But in comparison I have neglected the tools for drawing applique blocks. So, I have started practicing these. Birds have been my subject.

I have to laugh a bit about the looks of some of my birds! They look like they are wondering about the silly looks of their identical twins ;-) They probably reflect the current state of my skills. I was aiming for elegant, flowing lines. But they look like they lack something. A brain perhaps… So I am calling them ‘simple birds’.

Simple Birds Quilt – original quilt design by Annika Kornelis

It probably has something to do with the size and placement of eyes and beaks. The birds above have larger eyes and look a bit more alert.

Simple Birds Wreath Quilt with posies in the center – original quilt design by Annika Kornelis

You can do fun things with copying and mirroring the applique. Even the oddest shapes suddenly start to look regular. Even more so if you use the Wreathmaker tool next. In the quilt above I also used the PosieMaker. This posie is something you could not easily applique in actual fabric, but it looks good in the center of a wreath.

Screenshot of where to find the PosieMaker. It is the pink shape near the lower right corner. You can find it under the Shapes button, in Applique Block Drawing Tools.

Simple Birds Wreath Quilt with Stars in the center – original quilt design by Annika Kornelis

For the quilt above I used the StarMaker instead of the PosieMaker to create the center of the wreath.

In the following quilt I used the PosieMaker to start the shapes for my bird. You can edit the posies to eliminate petals and create a bird body instead. I gave these birds larger eyes, but I don’t think they look a whole lot smarter!

EQ PosieMaker Applique Bird Wreath – original quilt design by Annika Kornelis

I think it’s a fun design, though. With all those sharp inward curves, I would only ever attempt it in wool felt applique!

If I have time, I will try to draw smarter birds. If all else fails, I will just draw glasses on my simple birds. :-) Glasses are an instant IQ booster!

XXX Annika

Applique Waterbird Block Design

Applique Quilt – original design by Annika Kornelis

So, I practiced some more drawing applique in EQ. I did an online search for a picture of a swan silhouette to trace. I could not find exactly what I was looking for. My swan did not have a head and a really awkwardly bent neck, but I gave it a try anyway.

The downside of tracing a picture is that you are easily sucked into trying to incorporate too much detail. Since I was going for simple but elegant applique shapes, I tried ‘tracing’ the swan with the Bezier curve tool, instead of the Freehand tool. That way it is harder to control the lines, but they automatically curve nicely. I think it worked really well.

I made up a neck and face, and that turned out to be more duck than swan. So I am calling this ‘waterbird’ :-).

I put the birds in both square and rectangular blocks (landscape orientation). The quilt above and the first one below this text show square blocks. The third quilt shows the birds in wider blocks.

I thought the oblong birds perhaps fitted better in ‘landscape’ blocks. But I actually prefer the square blocks, they provide more swimming space. In the first and second quilt I added vertical sashings between the square blocks to give the birds even more space around them.

Next, I played around with resizing the applique. I created ducklings (waterbirdlings?) that way. And, I changed the proportions of the birds, by resizing differently horizontally and vertically. They turned out higher and less wide, making them look perkier and cuter. I did have to correct the squished heads after the asymmetric resizing.

Waterbirds ‘squished’ and resized – original quilt design by Annika Kornelis

Compare the birds in the quilts above and below to see the effect of asymmetric resizing.

The quilt below shows more naturalistic birds, in rectangular blocks, so there is less space above and below the birds. The swimming space is provided by rows of unpieced fabric. This design would make an easy kid’s quilt. Although perhaps the cuter birds above look more suitable for a kid’s quilt?

Simple Waterbirds Applique Quilt – original design by Annika Kornelis

Hmmmm…. Perhaps I have to put the squished birds in rectangular blocks, too.

Notice the difference between the ducklings swimming in a neat row with their parents (second quilt), or slightly ‘behind’ them (quilt above).

I normally use ‘center in block’ after finishing drawing applique. But that means that the underside of smaller birds ends up higher in the block than the underside of larger birds. If you want them swimming in a neat row, you have to move the ducklings to a place lower in the block, so their undersides are level with the undersides of the larger birds.

It is easily done by putting the larger bird block on the Block worktable, selecting the entire bird, right clicking and using the ‘convert to guides’ option. Next, when you add the block with the smaller birds to the Block worktable, the guidelines showing the larger bird help you place the undersides of the applique for both blocks exactly level.

XXX Annika

Applique Quilt Designs

Peace Doves Quilt – original design by Annika Kornelis

I have been wanting to design more applique quilts. But I think the EQ libraries do not have many nice applique blocks. Drafting your own seems the solution, but… I find it very hard to draft elegant curved lines and symmetric shapes.

And next, to get all parts in harmonious relative proportions and in a nicely filled block, pffft! Practicing designing is a very good way to gain appreciation for those designers who make it all work so beautifully!

So, I cheated a bit. I took the ‘Bluebird in Flight’ block from the EQ Libraries, which is a very elegantly drafted bird. I put it through the Wreathmaker tool, and added some stars to fill the square block. And now, I have applique quilt designs I like :-).

Peace Doves Quilt, color variation – original design by Annika Kornelis

Peace Doves 2 Quilt, original design by Annika Kornelis

XXX Annika

Simple Block – Simple Quilt Designs

Field of Tulips Quilt – original design by Annika Kornelis

I have been playing with a very simple block design, just squares and rectangles. You could make it with one of the Inklingo Log Cabin shape collections.The Inklingo shapes would make very cute miniature blocks. Or, with bigger (non-Inklingo) patches, you could make a very quick and simple baby quilt.

The quilt at the top of this post has the blocks set on point, alternated with plain blocks, and with sashings. I think it would look cute in a variety of green and tulip colored scraps.

Same block as above, without sashings – original quilt design by Annika Kornelis

Color variation with blocks rotated – original quilt design by Annika Kornelis

Block variation with one extra seam in the outer logs, set without plain blocks – original quilt design by Annika Kornelis

I like these! On point settings are my favorite. And I really love that Linda Franz has created Inklingo on-point setting triangles to finish them with ease, too. (The 3″, 4.5″ and 6″ on-point setting triangles would work very well with these blocks). There are Inklingo squares in these sizes, too, for the alternating plain blocks. All this help which eliminates measuring and cutting mistakes, and provides a sewing line, would make these designs very suitable for beginning quilters!

XXX Annika

Mariner’s Whirl Quilt Designs – More Strip Quilts

Hot Air Balloons In A Night Sky – original quilt design by Annika Kornelis – focus block designed by Jinny Beyer

I continued to play with Inklingo Mariner’s Whirl Blocks blocks in a vertical strip setting. These are more symmetrical than yesterday’s designs, also because I used just one size of block in some designs.

Depending on the size quilt you want, you could take your pick of Inklingo Mariner’s Whirl Blocks (12 inch [30,5 cm.]; 16 inch [40,6 cm.] and 20 inch [50,8 cm.]).

Strip Quilt using one size of Inklingo Mariners Whirl blocks (with a strip added around the block in the color of the background) – original quilt design by Annika Kornelis

These Mariner’s Whirl Blocks have a strip set around the block to enlarge the background – original quilt design by Annika Kornelis

I now realize something went wrong along the way :-( I fully intended to make some vibrant Mariner’s Whirl quilts in rainbow colors to celebrate Pride Week! Aargh. I got carried away with yesterday’s colors when I opened my EQ8 sketchbook and started with the last design.

Well, I did make something a little brighter.

Strip Quilt with Inklingo Mariner’s Whirl blocks in one size, no added background strips around the blocks. Original quilt design by Annika Kornelis

If you remove the center strip of diamonds, you end up with a quilt design in an on point setting. So, we are back where we started! These blocks have kept me inspired for almost 2 months!  :-)

original quilt design by Annika Kornelis – focus block designed by JInny Beyer

I take a deep bow, and thank you so much, Linda Franz (for making the Inklingo shapes) and Jinny Beyer (for designing this block)!

XXX Annika


Mariner’s Whirl Quilt Designs Combining Three Block Sizes – Strip Quilt

Asymmetrical vertical strip quilt with 3 sizes of Inklingo Mariner’s Whirl blocks – original design by Annika Kornelis

And…. I played some more with the three available sizes of Inklingo Mariner’s Whirl Blocks (12 inch [30,5 cm.]; 16 inch [40,6 cm.] and 20 inch [50,8 cm.]) this time strip quilts.

Asymmetrical vertical strip quilt with 3 sizes of Inklingo Mariner’s Whirl blocks – original design by Annika Kornelis. This time a dark colored variation with more symmetrical borders.

XXX Annika


What To Do With Melted Chocolate?

Another chocolaty post!

You can keep chocolate for years, provided it is stored in a dark and cool place. But we are having hot, hot weather over here. Yesterday was the hottest day ever recorded in the history of my country. So these are sad days for chocophiles. They keep an anxious eye on their delicate stash.

For me, an accidentally melted chocolate bar is ruined for consumption as is. The snap and the delicate flavor components are gone. So I have tried several ways to use it up in some other way.

Making truffles is one of them.

Others are making chocolate mousse or drinking chocolate. Basically, if you just add more liquid to the chocolate in the way you make water ganache like I showed in my previous post, you can make delicious chocolate mousse or drinking chocolate with an intense chocolate taste.

Cold drinking chocolate without milk can actually be very nice on a hot day. I use chocolate (from bars) with relatively little sugar, and that way, drinking chocolate is surprisingly less heavy and filling than a sweet dairy based version.

Many more ideas are in a (Dutch language) book I recently purchased, Kees Raat’s Chocoladebijbel.  It has a broad range of chocolate recipes, including sauces, cocktails, savory dishes and sandwich spreads like homemade Nutella. Now, of course the book does not specify fine flavor chocolate, just good quality. I am sure artisan chocolate with heat damage is still superior for these recipes, and will make the results extra special.

The first recipe I wanted to try was the orange chocolate jam. But, I did not want to go through the trouble of boiling oranges etc. and end up with three pots of something we will rarely eat. (Being more of cheese people, sandwich wise). So, I took a shortcut with store bought jam. And for this first experiment I used a ‘garden variety’ of organic chocolate. Good quality, but no exclusive artisan chocolate.

How to
  • I put 100 grams of jam in a small bowl and heated it in the microwave, until it had thinned enough to be able to mix without getting lumps of jam.
  • I gathered 100 grams of chocolate leftovers in a second bowl and heated that in the microwave too. Small bursts of energy, stirring in between until it was melted.
  • I mixed the jam and the liquid chocolate with a silicone spatula in one of the bowls.
  • I just let it cool in the bowl, covered it, and…

I was done!

  • Straight out of the fridge, my spread is a bit hard to get a spoon or knife in, and I would not have minded the taste a bit sweeter. So next time I would use a little less (dark) chocolate. I think using (more) white chocolate could be nice, too! The actual amounts I used are:
    • 32 grams of milk chocolate couverture;
    • 21 grams of white chocolate (with yoghurt and pieces of freeze dried strawberry);
    • 47 grams of a 70% dark chocolate with a bit of orange oil.
  • The only brand of jam we buy is Fior di Frutta by Rigoni di Asiago. It is an organic, low sugar brand, which is nice. But we love it because it tastes like real fruit. The jams typically contain around 60-65% of fruit, and are sweetened with natural fruit sugars only (like additional apple juice).
  • This orange chocolate spread is delicious on crepes, (banana) pancakes or french toast too, or as a layer in a cake.

I can’t wait to try the jam varieties with pear, raspberry, and cherry in a spread with chocolate, for weekend breakfasts (before doing a bit of quilting). Yum!!

XXX Annika

Making Chocolate Truffles!

Handmade water based truffles! Delicious!

Happy, chocolaty weekend everyone!!

Something totally unrelated to quilts, EQ, or Inklingo today! I am going to show you how to make a small batch of ‘water based’ ganache for truffles. Don’t worry, the main ingredient is not water, but delicious chocolate :-). When you make only 6 to 8 truffles, you can make them exactly to your own taste, and experiment freely.

And you don’t need any special skills or equipment, it is super quick and easy. Just reading this blog post will take you longer than making the truffles ;-)!
Including preparations and cleanup, it takes me no more than 15 minutes to make the ganache, often less!

With no cream, butter, or vegan dairy substitutes to dilute the chocolate flavor, you will be amazed by the intense flavor. Somehow the water magnifies and ‘stretches’ several aspects of the chocolate flavor.

Don’t worry that you may be ruining perfectly good chocolate on your first try. You can always re-melt, and add some more ingredients to improve the flavor and consistency. If you’ve accidentally added too much liquid and ran out of chocolate to add, you will have a delicious chocolate pudding or chocolate drink!

If you use vegan chocolate (most dark chocolate is!) your truffles will be vegan too, and a lot healthier and ‘lighter’ than cream or butter based truffles. They contain less sugar, too! But all of that is not why I love these truffles. It is because they are delicious!!

So, let’s get started!

Ingredients for 8 small or 6 medium sized truffles:
  • Half bar of dark chocolate, in small pieces. Use the best quality that’s available to you. (Although, do not melt a SOMA bar. That would be sacrilege.);
  • Cocoa powder or grated chocolate for coating the truffles;
  • Hot, boiled water.
  • Optional ingredients:
    • Pinch of salt (it can really bring out the sweetness of chocolate and deepen the flavor.)
    • Sweetener (preferably unrefined, like organic raw honey, coconut sugar etc. Keep in mind what it tastes like in combination with your chocolate. Even if your chocolate is sweet enough as a bar, it will taste less sweet as a firmed up ganache. When the chocolate is still warm and melted, you can’t really tell).
    • Spices, like cinnamon, chili pepper, etc.;
    • Flavored liquids (like fruit juice) to replace part of the water. Total amount of liquid is about half the weight of the chocolate used. (I can’t be more exact, since not all chocolates have the same percentage of fat).
Kitchen utensils
  • Kitchen scales;
  • Small cup or bowl (heat resistant);
  • Small fork or whisk (forks are easier to (lick) clean :-));
  • Silicone scraper or something similar to get the liquid chocolate out of the bowl;
  • Small container to use as a mold for the liquid ganache. Exact size is not very important, just use a liner of cling film to shape your ganache;
  • Piece of cling film, large enough to amply cover the insides of the mold and fold closed over the liquid ganache;
  • Knife, to cut the ganache with;
  • Cutting board;
  • Small ziplock bag.
How to

I used 34 grams of 70% dark chocolate, broken in small pieces

The pieces need to be small enough to melt quickly. Remember the weight of the chocolate you use. You need to add about half the weight in liquid.

Prepare your mold beforehand, rectangular is easy. I used a tiny baking pan (from Dille & Kamille).

Boil the water while you break your chocolate. If you can chop chocolate without making a big mess of your kitchen, go ahead!

Pour very hot water over your chocolate.

It is easier to weigh the hot water than to use a measuring cup. So I leave my bowl of chocolate on my scales, and put the number back to zero.

I carefully pour the hot water over the pieces of chocolate, while keeping an eye on the weight. I added 16 grams of water to my 34 grams of chocolate (chocolate to water is about 2:1).

Make you sure you cover all of your chocolate in hot water.

Stir to mix the melting chocolate with the hot water.

There is no need to whisk the chocolate, but you do need to mix well and quickly. The small amount of water will cool off very quick.

Using a small fork allows you to press the lumps out of the melting mix.

You should end up with a smooth, glossy mix, about as thick as yoghurt.

I taste the chocolate, especially for bitterness/sweetness and added spices, before I pour it into the mold. It does not tell me everything, though. Warm melted chocolate will taste very different than set ganache, sweeter and creamier. The melted cocoa butter leaves a smoothing film on your tongue, which makes it hard to detect flavors and alcohol, for example. So be careful with additional flavors.

Ready for pouring into the mold.

The cling film allows you to shape your ganache (at a later stage) without getting your hands dirty, and allows you to lift the ganache out of the mold easily.

If your mold is a bit too large, just fold in the cling film for a shorter size, so your ganache will not be spread out too thinly to cut 6 or 8 cubes.

Fold and close the cling film.

While your ‘ganache’ is still liquid, it is impossible to make a rectangular shape if your mold is too large, so don’t fuss. Just fold over and close the cling film into a haphazard sausage shape, and put your ganache in the fridge to set for a while. If you’re in a hurry you can place it in the freezer for about 5 minutes. (Set a timer! You can really lose track of time once you start licking everything clean ;-)).

Make sure your setting ganache is covered well, so it won’t pick up any smells from the fridge.

If you need to shape your ganache into a rectangle:

Check the firmness of the setting ganache after 10 – 15 minutes. When it has a claylike consistency, take it out of the fridge for shaping.

First, I pull the cling film open and lift the ganache, to get rid of the creases. Next, I fold the film around the ‘clay’ neatly, and press the covered ganache on all sides with a flat surface, to shape a neat rectangle. I use a pancake knife, but you can use a ruler, a cutting board or whatever you have at hand.

Then I put it back in the fridge to set further. If your mold fits perfectly, you can skip the shaping step, and just let your ganache set for at least 90 minutes.

Depending on the chocolate you used and the amount of water, your ganache can be a bit crumbly, or a bit soft and sticky once it is completely set.

If you are happy with the taste and the consistency of your ganache, cut the rectangle into 6 or 8 cubes.

Start smallish, because these provide a lot of intense chocolate flavor, and a larger one may be too much if you are used to sweet and creamy chocolates.

If you are not happy with the consistency or the taste, you can re-melt and add hot water or chocolate (or both, and sugar etc.) to improve.

Remelting can be done in the microwave or au bain marie.

The microwave is easier for small amounts like these. Be careful not to burn your chocolate, because you can’t remedy that. Just use small bursts in the microwave and stir in between.

Once melted, add whatever you need, and repeat the steps above for making a nice glossy ganache base, mold and set.

Finishing with grated chocolate

Now it is time to finish your truffles.

Traditionally, you shape pieces of ganache into balls, and roll them through a plate filled with cocoa powder or something. I leave my truffles rectangular, because it is quicker, less messy and more hygienic.

So far, I have finished with cocoa powder and with grated chocolate. They each have their own pros and cons:

Grated chocolate:

  • I have used Vivani Hot Chocolate 62%, so I don’t have to grate my own chocolate. (I am thinking about doing that in larger quantities and storing it, since this 62% is fairly sweet. If you can find this delicious 72% Dick Taylor drinking chocolate, give that a try!)
  • It can add a different (sweeter) chocolate flavor, and melts in your mouth.
  • It does not absorb the water from the ganache as quickly as cocoa powder, so you can keep finished truffles longer.
  • Flakes may fall off. It can quickly melt on your fingers or clothes, which can get messy.

Cocoa powder:

  • The quickest, cleanest way to finish truffles for me.
  • Can give a dusty, bitter flavor. Use good quality cocoa powder! I prefer Dutch processed cocoa powder, with the highest fat percentage I can find.
  • Is absorbed fairly quickly by the ganache, depending on water content, so you can’t finish very long before serving.
  • Gives a rustic, non-candy look, which may suit the intense chocolate flavor of the ganache better!
  • Does not stain as easily as grated chocolate.

So, when I choose to finish my truffles with cocoa powder, I take a small ziplock baggie with one bottom corner filled with cocoa powder. I just drop the pieces of ganache in through a small opening, only the number I am ready to eat or serve.

Shake the closed bag a bit if necessary, and take your finished truffles out! A small kitchen tong or pair of chopsticks may be helpful, especially if your bag is deeper.

I keep this bag with cocoa powder in the freezer, just so the powder does not get mould or something from small crumbles or smears of water ganache.

When I finish with grated chocolate, I just put a bit in an espresso cup, and put one piece of ganache at a time in it. I move it around with a small fork until it is completely covered.

Of course you can also finish with grated coconut, cereal or whatever. Just remember there is water inside the ganache, and your coating may absorb this quickly and get limp, unlike with cream or butter based truffles!

Your truffles will keep at least a week in the fridge, but because there is water in the mix, and not very much sugar (or alcohol) you have to keep them cool and hygienic.

If you found your perfect recipe (take notes!), you can make a much larger batch of truffles in about the same time.

About the chocolate to use

Dark chocolate is easiest to work with for this. The ratio of liquid in this tutorial is based on the cocoa butter percentage of chocolate of around 70% cacao content. Milk chocolate is a little more difficult (start with less liquid), and white chocolate is hard to get right with water.

Use really good quality chocolate, which has an interesting flavor development. Read the label for ingredients. Quality chocolate has few ingredients! Ideally just cocoa solids, sugar and cocoa butter. Sometimes vanilla or lecithin, which are okay.

Signs of poor quality: palm fat or other fats other than cocoa butter; synthetic aromas like vanillin etc. (which are not real vanilla); preservatives.

Flat flavored chocolate for water based ganache will really need some added flavors (booze, spices) to make an interesting or even just edible truffle.

I used 36 grams of The chocolate Tree 70% Chililique. It is the sweetest 70% dark chocolate I know, and will render nice water ganache all by itself. With other dark chocolates I usually add a little honey or something for truffles.

I start with a half bar, so I can always add more chocolate if I need, and compare flavors between the original bar and the truffles.

If I am experimenting with added flavors, I will use Original Beans, Valrhona, Vivani bars, or even a mixture of different chocolate bars (say an 85% percent and a 60% chocolate if I happen to have some ‘leftovers’). Depending on where you are, different brands may be available, and there are some great online sources for quality chocolate bars, too. My online enabler is chocoladeverkopers.nl.

About the liquid to use

Instead of plain water, you can also use fruit juice, fruit puree, coffee, tea or other infusions, liqueur, beer, champagne, rum etc. and even aromatic oils. Experiment!

However, do not replace all of the water with a strong tasting (alcoholic) liquid. The taste and/or the alcohol will have a strong presence in the ganache! Think teaspoons, or get rid of some of the alcohol by warming and stirring your booze. Keep in mind though, boiling delicate wines, whiskies etc. is probably not a good idea.

And, again, in a water based ganache, there is no cream or butter to smooth out bitterness, acidity etc. Do not ‘use up’ stale wine, old coffee, or other drinks you do not like, because you won’t like your truffles either.

Enjoy, and make sure not to stain your quilts!

XXX Annika

Mariner’s Whirl Quilt Designs Combining Three Block Sizes – Continued

I continued exploring in EQ, different ways to combine the three available sizes of Inklingo Mariner’s Whirl Blocks (12 inch [30,5 cm.]; 16 inch [40,6 cm.] and 20 inch [50,8 cm.]) in one quilt design.

This time in ‘plain old’ horizontal sets based on 20 inch block size. By adding fabric frames around the smaller blocks, and by coloring the blocks non-traditional, you can create more unusual quilts.

Inkllingo Mariners Whirl blocks, 3 sizes combined in one quilt, horizontal set – original quilt design by Annika Kornelis

If you prefer a more regular look, here is a variation with only 16 inch blocks, and symmetrical borders.

Symmetrical version of quilt above, 16 inch Mariner’s Whirl blocks inside 20 inch block horizontal set – Original quilt design by Annika Kornelis

This idea led to some more quilts, using only 16 inch blocks in a 20 inch block straight setting.

16 inch Inklingo Mariner’s Whirl blocks in 20 inch block setting. Corner blocks placed outside the grid – Original quilt design by Annika Kornelis

In the quilt above, the corner blocks are set on layer 2, to break the grid.

16 inch Inklingo Mariner’s Whirl blocks in a 20 inch block grid, with colored fabric frames – original quilt design by Annika Kornelis

The design above reminds me of a totem! You could easily turn this design into a cross. Or add a bit, and make a cactus in bloom! Or a patchwork robot…!

This design actually evolved from several previous ideas, including the following quilt design. That’s another traditional quilt combining three sizes of blocks in one quilt, in a horizontal set.

Inklingo Mariner’s Whirl blocks, 3 sizes in horizontal 20 inch block set – original quilt design by Annika Kornelis

So, we are back where we started at the top of this blog :-), and I hope you experienced a little joy along the way, seeing the colorful pictures of hopefully unexpected ideas for a more or less traditional Mariner’s Compass block.

I am still inspired to play some more with Inklingo Mariner’s Whirl blocks. Who knows what we can do with strip quilts, perhaps even a medallion quilt combining 3 sizes of Mariner’s Whirl blocks? Or perhaps just 1 or 2…

XXX Annika