Yummmminess for you
What to add to chocolate!
Our list of ingredients is always open! There’s a relatively long list, so we’ll start with the basics, what we always have in stock
Hazelnuts, Almonds, Walnuts, Pistachio, Pecans, Cashew, Peanuts
Most of them turn well into a nut butter, a Praliné ( view article on Pralines VS Truffles ), or a combination of the nut butter and some whole nuts. Cashews are mostly use as butter combined with almonds or hazelnuts as a base to our pralinés.
Here’s a great example, one of my all-time favorite bar: The Manon, a white chocolate bar filled with a coffee-walnut buttercream (with some dark chocolate in the bottom for an extra kick).
Ok fruits can be a little tricky, and it’s a case-by-case scenario. One kind I love is freeze-dried raspberries or strawberries. They can be soaked in liquor, like Cognac, Gin, Absinthe, Tequila, Rum…
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