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 […]

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Looking Back at Easter 2018: Chocolate Making

Easter baking and chocolate making started a few days  before the big day.  The chocolates came first as they take a few days to make, especially since I don’t have fancy equipment to help things along.  Without a tempering machine, tempering chocolate can be frustrating! I made little chocolates with mint creme centers.  I’m a […]

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Valentine’s Day Chocolates

Sending out early Valentine’s Day wishes!  It’s Fat Tuesday/Carnival today and Ash Wednesday tomorrow, so I thought to get my fill of chocolates today while having our sweet, mini-Carnival celebration at home. I made these chocolates last weekend.  They are made from almond-bacon butter toffee and enrobed in a mixture of semi-sweet and milk chocolate.  […]

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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, […]

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