June 29th 2009 Posted at General
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Monday, june 29th 2009
A few days ago I made some pralines for testing purposes. I made one with a ganache made from dark chocolate with roasted almond powder and amaretto. The second pralines was made from soft caramel with walnuts covered with white chocolate. The finishing was just a fantasy.
Soft caramel with walnuts covered with white chocolate
Ganache with dark chocolate, roasted almond powder and amaretto. Covered with dark chocolate
More will follow later. Now it is too hot to make test pralines 
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June 29th 2009 Posted at Chocolate
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Saturday, june 27th 2009
It’s been a while that I have posted something. The lessons have finished and the practical and theoretical test are over. I am waiting for my final result.
Meanwhile, I bought a marbre table, size 1m30 on 80cm and 10 cm thick.
I also purchased a new flexmould to make truffle balls. It is a flexible mould that resists low and high temperatures. I use it mainly with ganaches. If you use a premade chocolate ball that you fill with ganache and then cover with chocolate, you have 2 layers of chocolate. With this mould you have a ganache ball that you cover with 1 layer of chocolate. This way the chocolate truffle is lighter and contains less chocolate and more of fine ganache. If you need more information about this mould, please drop me an email and I will send you the information where you can get them.
More chocolate news soon ! Meanwhile, enjoy the vacation.
