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jdogginla

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Posts posted by jdogginla

  1. You also will want to try Rosemary Caramels, they are wonderful and are made the same way, steeping fresh rosemary sprigs in the cream. 

    Lavender is also really good with ganache/caramels. 

    I also use fresh lemongrass/coconut in a white chocolate ganache.

    How do you use coconut with your white chocolate ganache? Do u use coconut milk?

  2. Is this for a private party?.........Where are you located? If it's something that you just need to kind of throw together, I would suggest the hottest craze right now.

    The Chocolate Fountain........easy, you can rent it, and supply the guests with platters of Fruit, pound cake etc. They simply stick the item in the fountain and dip. E-Z

  3. There is a gr8 book out there called "Culinary Artistry". While it is much more useful from a savory point of view, it is still helpful on the pastry side. It lists the item you want to use and all the possible matchings and pairings that go well with it. Can't remember the author. I'll look at when i get home tonight.

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