Basic Caramel Sauce

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 […]

Continue Reading

Christmas Chocolates

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, […]

Continue Reading