Roxanne

Which of Ewald Notter's books are you speaking of? The Art of the Chocolatier? or Chocolates & Confections?

I would like to be able to do both a ball and as a bonbon. I'll check out all the resources you shared. Thank you so much!

I can't seem to find the answer by using the search bar... I made a white chocolate & lemon truffle. It tasted amazing... but by the second day the lemon flavor disappeared completely. I tried again- same results. What can I do to make that lemon flavor stay in white chocolate?