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.

Edit History

sbain

sbain

Hello Chocolate Geniuses. I have been experimenting with adding toasted nuts to my molded bon bons. I’m filling with a cream ganache, and sprinkling chopped nuts in to try to get some “crunch” but instead everything is pretty soggy :(

 

Thinking about adding a whole hazelnut instead of chopped bits but worried about it getting soggy too. Any advice? Do I have to pre-coat the nut? Or just drop it in?

 

Help!

 

 

sbain

sbain

Hello Chocolate Geniuses. I have been experimenting with adding toasted nuts to my molded bon bons. I’m filling with a cream ganache, and sprinkling chopped nuts in to try to get some “crunch” but instead everything is pretty soggy :(

 

Thinking about adding a whole hazelnut instead of chopped bits but worried about it getting soggy too. Any advice? Do I have to prevoatbthe nut? Or just drop it in?

 

Help!

 

 

×
×
  • Create New...