Hi: (I'm new to these forums.) I've eaten delicious european chocolates made with "fresh butter cream," namely by Leonidas. These are perishable chocolates (they say to eat them within two weeks), that need to be stored in the refrigerator. What do they mean by "fresh butter cream?" Judging by the taste and the texture, they don't seem like they're made with a cooked fondant. Is the same butter cream recipe used for chocolates that they use for cakes? Can anyone steer me toward a recipe that might be what I'm looking for? I'd really like to make "fresh butter cream" chocolates for an upcoming wedding. Thanks in advance, Janice
