What about doing meltaways? They use coconut oil (refined will give virtually no coconut flavor) and I imagine you could flavor them with a number of oils - mint, lemon, orange, almond, etc. Tempered properly (true confessions: I have an EZTemper, which makes it easy) the texture is wonderful. You could either slab and dip, or fill bonbons.
-
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
What about doing meltaways? They use coconut oil and I imagine you could flavor them with a number of oils - mint, lemon, orange, almond, etc. Tempered properly (true confessions: I have an EZTemper, which makes it easy) the texture is wonderful. You could either slab and dip, or fill bonbons.
-
Similar Content
-
- 796 replies
- 166,940 views
-
- 20 replies
- 9,241 views
-
- 8 replies
- 3,827 views
-
- 0 replies
- 353 views
-
- 17 replies
- 6,106 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
.thumb.JPG.7d4410cba998b7350e463eac9d1a1c47.JPG)
