Ooh La La Candy Cupcakes
Ooh La La Candy isn’t a candy company per se. Rather, they’re a candy packaging – or repackaging company – with the tag line, “Style and Taste.” Their wares include…
Ode to Frango Mints
Jennifer McCoy, the pastry chef of Craft (that’s Top Chef judge Tom Colicchio‘s restaurant), waxes rhapsodic about Chicago’s Frango Mints on Serious Eats. I reviewed Frango Mints a couple of…
How to Make Ganache
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…
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…
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…
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:
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…
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…