Serious Eats has a nice step-by-step guide, complete with photo slideshow, of how to make chocolate ganache. I love that the author is a real chocolatier but is down to Earth enough…
Month: May 2010
Le Caramel Goodies – Part II
On Monday, I covered Le Caramel’s Caramel Cream and Caramel Topping (and sort of their Caramel Syrup). Today, I get to write about their new Salted Butter Caramel candies and the new…
Caramel Recipes
In keeping with Monday’s theme of caramel deliciousness, the Kitchn has a sweet round-up of 5 creative twists on caramel recipes. Szechuan peppercorn and kumquat sounds terrifying, yet intriguing.
Le Caramel Goodies – Part I
Le Caramel is a new homegrown candy company run by a husband and wife team. They’ve turned up before on Wine Woot to rave reviews, and I got the chance to sample…
Cote d’Or Lait Noisettes
This brick of Cote d’Or Lait Noisettes (that’s milk hazelnuts) was part of my friend Neil’s Dutch candy haul. It really stood out because it was ginormous. Its size plus its pretty…
How Jelly Beans are Made
To continue Tuesday’s theme of jelly bean news posts via Serious Eats, a How It’s Made video about how jelly beans are made:
Haribo Pico-Balla [Review]
I got really excited when I saw this bag of Haribo Pico-Balla at the dollar store. They looked like my beloved European licorice pencils that have yet to catch on in the…
Molecular Gastronomy Through Jelly Beans
Via Serious Eats, a blog post by Michele Humes recreating Alinea’s tasting menu with Jelly Belly jelly beans. She makes liberal use of the Bertie Bott’s flavors. I hope to someday be…
Chocolate iPhone Cover Giveaway
The folks at Mobile Fun sell a neat array of iPhone covers, including the below cover that looks like a bar of chocolate. They’ve generous offered to give one away to a…
Chocolate Covered Peeps [Review]
In general, I don’t believe in buying seasonal treats when they’re actually in season. They taste great throughout the year, and they’re cheaper when you buy them in post-holiday sales! Just Born…