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
-
- 32 replies
- 5,672 views
-
- 10 replies
- 489 views
-
- 19 replies
- 1,012 views
-
- 31 replies
- 5,048 views
-
- 4 replies
- 950 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
