The soft ganache centers are simply mixtures of cream, butter, fine chocolate, and a flavoring. I’m making three flavors: triple chocolate vanilla bean, peanut butter, and cheesecake. These three flavors each use a different method of adding the flavoring. The vanilla flavor uses an opened vanilla bean heated in the cream and butter mixture (in …
Category Archives: Chocolate Season
It’s Chocolate Season!
I usually begin thinking about making chocolate in mid-September, once the evenings begin to cool down and the early semester activities evolve into routine semester activities. Sometimes I find myself in October – the time for caramel apples – and I have to hustle to get the chocolate ordered and my equipment set up. But …
Yarn and Chocolate 