Weekends in the Kitchen and Beyond
I decided I needed a post on caramel sauce before I misplace my recipe! This sauce could be used as an ice cream topping. Or straight out of the jar. But I’ve explored other ways, such as a center for chocolate molded bon bons and in caramel frosting for cakes and cupcakes. It’s on the […]
Now that the weather is cooler, and the temperature inside the house hovers around 68°F, I’ve started making chocolates again. In just over a month, it will be a year since I took a chocolatiering course given by École Chocolat. What fond memories I have of that course! Since then, I’ve practiced here and there, […]