Rajala

Regarding my latest little creation. I think it could be called "chocolate praliné". At least that's as close as I get. It consists of cocoa beans, caramellized sugar, half a vanilla bean (the scraped part) (i grind this into what resembles dry biscuits as the cocoa beans start to release some of the cocoa butter),add somewhat melted browned butter and mix it more, tonka is added with some sea salt, and finally hazelnuts. I did it in this order as I want the cocoa beans, vanilla and sugar to be mixed into as tiny pieces as you possible can - so I later could add hazelnuts and better control how much fat to release from them. Maybe I can do it in a different way, but it felt like a somewhat good way?! It's one of the best things I've ever made. I really love how I just went "let's try this," and it turned out bloody amazing.

Hanna Assarsdotter did this very well, I really adore her rhubarb one. Check this one out: https://www.instagram.com/p/Bh1ZJhxjNwr/ and how-to here: https://www.instagram.com/p/BiJ2NQwjtZ_/?img_index=1

You're very welcome. Well, I'm kind of tired of airbrushes haha. Right now I'm thinking of what you can do except just blasting a mold with cocoa butter. 😅

Yessss. I saw someone using a Dremel to make a "swirl" in their mold once, I tried that only to discover that force of something spinning could to other things. https://www.instagram.com/reel/DRHqsfxjC2k/

New bonbons. I don't know what to call the filling. It's a praliné, but it's not? It's "duja", but it's not? It's under investigation, will update you once I've figured it out

I have too many books already. 😅 No FOMO here, unless there are substantial additions/changes.

Interesting. The chocolate pictured on its cover is a new one of my memory serves me right. So at least one new recipe?

I haven't met Kerry, but Luis is amazing - I'm not surprised. Attended a class with him in May. I'm sure you're amazing too, Kerry.

I've never been to Montreal. Maybe it's time for a visit!

Man, I looked at Valrhona pricing the other day and it's crazy out there. 🙃 This hobby is getting expensive hah.

How about some bacon fat in the peanut duja?

Banana & Peanut

Looks like a really good time! All the talk about the butterfinger on this page makes me want to learn how to make that leaf croquant style bar, found in Greweling's book. But it's sooooo hard. I've tried a few times but always get a mess 😅

Thanks again. Didn't get delivery of the ingredients so I'll have to to the "classic" way today. Will be a nice comparison. :)

Yeah, and some cream of tartar as well, to invert the sucrose a bit, I guess? Nope, Sweden. That looks like something that would be interesting and fun. But can't go on vacation at that time unfortunately.