Another thought just popped into my head: There is such a thing (I had to consult Google) as dried honey. I have no idea what it tastes like, though I have some molasses powder that tastes fine, but it might even be possible to put all the flavors (not the rosewater) into the gianduja. But I think I would go with the two layers for the sake of contrast.
-
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
Another thought just popped into my head: There is such a thing (I had to consult Google) as dried honey. I have no idea what it tastes like, though I have some molasses powder that tastes fine), but it might even be possible to put all the flavors (not the rosewater) into the gianduja. But I think I would go with the two layers for the sake of contrast.
-
Similar Content
-
- 215 replies
- 36,684 views
-
- 809 replies
- 141,632 views
-
- 172 replies
- 33,941 views
-
- 43 replies
- 18,020 views
-
- 0 replies
- 178 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
