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coated in bittersweet chocolate cocoa or finely chopped, toasted almonds Last night, I taught a Handmade Chocolates class at the Franklin Park Conservatory as part of their Food Education classes. We made traditional Bittersweet Chocolate Truffles and Chocolate-Dipped Strawberries. The Handmade Chocolates class is always popular at Valentine’s Day, so in the spirit […] Becky asks: During the holidays I played around with white chocolate to make a variety of flavored barks. One thing that I ALWAYS had problems with was after melting my white chocolate, when I added my flavoring/extract, it always seized. I rescued it with butter, but I’ve read where so many other people were able […] Barb asks: Why is it when I make English Toffee, after cooling in the refrigerator, the chocolate wafers that I melt on top of the caramel and spread smooth…ends up separating off the caramel entirely when I break it into pieces? I waste so much each year. Any helpful tips would be greatly appreciated. Baking […] |