Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Christmas Chocolate and Confections Redux


Kerry Beal

Recommended Posts

5 hours ago, Jim D. said:

@tikidoc:  That sounds very successful. I'll be interested in whether there is any leaking. I just looked at my notes from Jean-Marie's caramel, and the unusual ingredients I mentioned earlier were isomalt (for shelf life, he said), sorbitol, baking soda, and lecithin. This is the recipe for hazelnut-vanilla caramels included in our workshop packets, or are you referring to a different recipe?

 

 

I think it may have been from the previous trip to Las Vegas. I load recipes I like into a program called "Paprika" and didn't note the date. I'll PM you the recipe. Not sure of the protocol for posting...

Link to comment
Share on other sites

Busy holiday season, not a lot of photos to post! Here is a photo of a mixed assortment box (raspberry pate de fruit & marzipan, milk chocolate with crunchy peanut butter, dark chocolate with crunchy peanut butter, mints, and bourbon ganache). Not pictured are the dark chocolate dipped candied ginger & dark chocolate dipped candied orange peel.

5a47ee42a7553_IMG_5142-assortmentbox.jpg.eeb009317b37237f80fee67d67bbef4b.jpg

  • Like 10
Link to comment
Share on other sites

×
×
  • Create New...