…I tried the apricot vanilla caramels yesterday and it didn’t work out quite right–didn’t get hard enough and the caramel was burning–so I may try it again next year with a bit of pectin to harden the caramels. (In other words, treat it as a fruit paste rather than a caramel.) I’ve never [...]
Read full post here…I had decided that I wanted to try a port truffle, and toddled off to Beltramo’s to find a nice port. Now, Beltramo’s is the local wine aficionado’s treasure house–they KNOW their wines–so I knew I’d be able to find someone to point me in the right direction. And sure enough, their sommelier [...]
Read full post hereWhew! It’s the day after Thanksgiving, which annually means a chocolate extravaganza. I spent this morning filling chocolate molds, then just finished making four flavors of truffle filling:
–apricot-vanilla with icewine–roseapple jam (the roseapple is a Hawaiian fruit that tastes like rosewater)–Armagnac (like Cognac, but stronger flavored and better for chocs IMO)–roasted banana with [...]