Making Praline
Cook the sugar to golden syrup Stir in nuts, spread on oiled granite Cool completely, grind to a creamy Nutty paste. Praline.
For Wednesday: Strawberry Tango Ice Cream
Churn Churn Churn. Tango chocolate chips fleck your mouth in a sweet cream field of fresh New Hampshire strawberries.
More Ice Cream
Making ice cream base from Pacari’s Ecuador 100%. This chocolate’s so lovely you can eat it straight up–no sugar!
Making stuff.
Planned to work on the tasting course today, but instead: Made NH STRAWBERRY ICE CREAM W TANGO for tomorrow, prepared and baked […]
MANCHESTER UNION LEADER: Using Science for Ice Cream
…one scoop is all you will need to be satiated. –Katie McQuaid Manchester Union Leader’s Katie McQuaid published a great article–“Katie McQuaid’s […]
Week of June 30 Lunch is Stuffed Grape Leaves with Rice, Dill, and Dark Milk Chocolate
“Make me grape leaves, Chef” asked Rich, Jeff obliged: “Delivered, Ma’am!” Dark milk chocolate, dill and rice; Onions and feta cheese are […]
Chocolatiers’ Table #chocolate
Rich led a lively discussion during the two Chocolatiers’ Table Talks at @FCIA_org last night. We talked about marketing, pricing models, and […]
Fine Chocolate (FCIA) Conference in NYC
Largest turnout ever for the NYC FCIA conference: 250 people. Today Rich attended the FCIA Board Mtg, facilitated two chocolatier table talks. […]
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