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  1. Me! I’m interested in anything and everything. I was amazed at how much talent was in one room last year. I’m not sure you need to look very far for “masters” to teach.
  2. Thanks Kerry- I think I am going to have to use some chocolate or cocoa butter to stabilize it. I’m going to try it with cocoa butter first to see if I can keep the caramelized nut flavor in the forefront.
  3. Thank you- I will give that a try! Also, after asking around I learned that adding cocoa butter and silk might help with the fat migration while keeping the praline the star of the show. I will try both ideas!
  4. By praline i mean carmelized sugar and nuts forming a paste. And Gianduja- a combination of nut paste and chocolate.
  5. Hi friends! Has anyone had success using a praline in a bonbon without experiencing any fat migration? Mine always seem to weep or leak out the bottom seal. I would like to try to use it as is instead of creating a giaduja. I usually use it as a layer not as the whole bonbon. Any suggestions would be lovely. I’m sorry if this has been addressed before but I couldn’t find anything.
  6. Yes- I think so. I haven’t done a lot of research but I’m thinking the 8 pound will be the best for me.
  7. I would love a small bowl melanger! I can’t wait to meet everyone!
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