Monday, December 21, 2009

Bon Bons (andadamagedspacebarkey)

My space bar is acting up and my attempted repair is not doing so here's a quick picture 0f some chocolates I made for the store. I think I've got the temper process down pretty well. The fillings are raspberry cream and caramel with Murray River flake salt.

Tomorrow I will post a Yule Log demo.

1 comment:

racheld said...


The DNA ribbon and astronomy have not the mystery of that perfect moment and temperature and process which gives chocolate the shine of polished onyx. The perfection of your confections---it's like the gleam of a deer's eyes.

I marvel. You DO beat all.

Happiest of holidays to Y'all, from the Heartland!