Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
  • Chocolatiers
  • Special Occasions
  • Other Foods
  • About

Clotted Cream and Caramelized White Chocolates

144-cream-pastilles-4264

“Uh, dearest?”

“Yes?”

“Do you see this?”

(Showing him a clear plastic bag with a small handful of blonde  chocolate fèves in the bottom)

“Oh yes, they are really good.”

“Uh …”

“I ate them.”

“Yes ….”

“Were you saving them for something?”

“The blog.  I was going to make something with them.”

“Ohhh …   They were really good – especially at night, when you wake up and you just want a little something tasty …

(sees me shaking the sparse contents of the bag)

“Can you do anything with that many?”

“I guess I’ll find out.”

“Well, at least there are enough to photograph.” [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: clotted cream, dulcey, feves, Valrhona

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · ecole chocolat ·

Copyright © 2023 · Altitude Pro Theme on Genesis Framework · WordPress · Log in