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Kerry Beal

Christmas Chocolate and Confections Redux

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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...

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following @patris's excellent example, my attempt at filled pretzels -- filling of choice, a crunchy peanut butter filling

5a47e5fcde065_IMG_5106-pbfilledandunfilledpretzels-lowres.jpg.a20d46f0af65ce1257cdad1cfcf608b3.jpg5a47e5fd5eb55_IMG_5111-pbfilledpretzel-lowres.jpg.9ea4c8904ff6e25346d1dfc0d6ee986b.jpg

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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

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