This is paired with a compote of roasted pineapple, finished with a touch of fragrant green cardamom. The latter is a chocolate bar made with coconut cream and loaded with organic dried pineapple, meanwhile seasonally appropriate flavours like the cinnamon heart use organic cinnamon and a sprinkle of coconut sugar to achieve that coveted sweet and spicy taste. Together we've created a one of a kind gift set that brings a visit The Huntington to life. Crafted from local ingredients from sea salt to fresh wild berries such as partridgeberries and bakeapples, their chocolate bonbons are even named after notable places, landmarks and individuals within the province. Rose scented ganache of Madagascan dark chocolate, layered with tangy pate de fruit of sour cherries and fragrant lychee. Traditional artisan nougatine hand-filled with salted butter caramel and coated in fine Belgian milk chocolate. Honey and walnut ganache coated in Belgian milk chocolate. 9 per 100 g. 9 per 13 g. Sugars G: 35. Share the publication.
Recently Browsing 0 members. Strawberry compote, cream cheese white chocolate ganache with a touch of vanilla, and a base of biscuit praline, perfectly captured in a white chocolate shell. Fresh cream with praliné and caramelized hazelnuts, covered with milk chocolate. Chocolate-dipped Florentines -- Confectioners' sugar-dusted Florentines -- Mocha torte -- Chocolate almond torte -- Havana torte -- Spanish vanilla torte -- Opera torte -- Zebra torte -- Zuger kirsch torte -- Pithivier. A morello cherry pate de fruits atop a dark chocolate Amaretto ganache. Because these candies are so recognizable it was important that we get them right. A wonderfully rich, full-bodied dark chocolate with herbal orange notes and a distinct raisin finish. The bonbon collection includes our Signature collection in addition to 2 flavors (2 of each) which have been sourced from The Huntington: Jar of Huntington Orange Marmalade.
Dark chocolate with dark chocolate ganache (70% cocoa) and grilled hazelnuts from the Black Sea region. Clear orange caramel sauce -- Clear pear caramel sauce -- Soft caramel filling -- Butterscotch sauce -- Milk chocolate caramel fudge sauce -- Ginger rum sauce -- Honey cardamom sauce -- Honey cognac sauce -- Vanilla sauternes reduction -- Cherry sauce -- Pineapple honey beurre blanc -- Champagne sauce. 246 3 Baking and pastry:|bmastering the art and craft 250 Third edition. Begin with a burst of caramelised mango, followed by freshly squeezed lime, finishing with a hit of habanero chilli heat. This ginger is as aromatic as it is flavourful. Pear mousse -- Strawberry mousse -- Mango mousse - - Passion fruit mousse -- Apple mousse -- Chocolate mousse. Milk chocolate with caramel filling. Cinnamon ice cream -- Chocolate ice cream. Save the publication to a stack. Dark chocolate praline with creamy dark chocolate mousse. Coupon code will work on checkout page.
409 Industrial Ave., Vancouver, Contemporary and innovative, this award-winning husband-and-wife-run shop melds art and science into hand-painted artisanal treats. Smooth gianduja created with hazelnuts, sugar, and chocolate. Apple pie -- Cherry pie -- Blueberry pie -- Blueberry pie with fresh berries -- Lemon meringue pie -- Pumpkin pie -- Vanilla cream pie. A dark chocolate ganache infused with decaffeinated espresso beans atop a layer of hazelnut gianduja. Dark chocolate filled with Italian ristretto coffee ganache. A dark chocolate shell gives a cocoa hit on the finish. Today's class was all about "Hand Dipping"! A sea salt caramel covered in dark chocolate. Fresh floral honey from Sombreffe (Belgium) and crunchy praliné with Belgian waffles covered with milk chocolate. Peanut Butter Crisp. Banana ice cream -- Mango ice cream -- Passion fruit ice cream -- Peach ice cream -- Strawberry ice cream -- Lemon verbena ice cream -- Rum raisin ice cream -- Chocolate swirl ice cream. Although it was a civil war that forced the Hadhads out of Syria as refugees, the kindness the new Canadians encountered in their community inspired a number of products. Buttery English Toffee Coated in Milk Chocolate and rolled in Candied Royalty Pecans.
Milk chocolate with Belgian Speculoos cookies praliné. Our overall production was very successful, and everyone had fun learning more about how to handle chocolate. The gift set includes: 24 piece Huntington Box. Chocolatier Constance Popp. A dark chocolate ganache blended with either Bourbon, Chestnut Liqueur, Cognac, Creme de Violette, or Amaretto. These are the Mozartkuglen's.
Dark chocolate shell filled with buttery salted caramel, enhanced with the natural sweetness of honey. And Papua New Guinea (70%). Husband-and-wife team Dallas and Eva Southcott offer more than 30 wildly original flavours that are inspired by past travels, pairing fresh ingredients like locally roasted espresso, honey or Sichuan pepper with black currant caramel, buttered popcorn and white chocolate ganache, or rose-infused ruby chocolate ganache. 6 per 13 g. Sodium MG: 109. White chocolate praline with Arabica coffee fresh cream. ORANGE ZEST GANACHE. We like our Martini stirred, not shaken, and always with gin! Milk chocolate gianduja -- White chocolate gianduja -- Milk chocolate peanut butter gianduja -- Trifections -- Branchli branches -- Three brothers -- Tremors -- PB&Js -- Pistachio marzipan. We then hand dipped each one into Dark Chocolate drizzled with white chocolate and a light sprinkle of pistachio dust. A sweet-sour apple taste contrasted by the bitterness of the extra dark chocolate ganache, leaving an incredibly smooth and rich texture on the palate. A raspberry pate de fruits atop a dark chocolate raspberry ganache infused with a hint of wasabi. 829 Bank St., Ottawa, Second-generation chocolatier Alicja Buchowicz, the creator of the attractively packaged postcard chocolate bar, has become known for using chocolate as a canvas for creating whimsical combination bars, such as pine, popcorn and fluffy Japanese-style cheesecake-flavoured confections. Coffee flavored buttercream with dark chocolate and a sprinkling of chocolate flakes. Espresso & Bitter Almond |.
Hazelnut gianduja with pieces of feuilletine and Caramel d'Isigny. India Anamalai Estate Ganache |. Makes you want to eat some right now. 66% Cacao Mexican Dark Chocolate filled with New Zealand Crunchy Peanut Butter, White Chocolate and Roasted Salted Peanuts on top. As you can see we enjoyed our time making these truffles, and our products came out beautifully! We were able to get the right flavor and texture, but had an issue with bloomed chocolate. Each flavor of mendiantes had its creative design. Honduras Indio Rojo Ganache |. A milk chocolate ganache made with peanut butter and crisped rice. The Sipsmith VJOP (Very Junipery Over Proof) gin we've used in this bonbon captures the strength of this legendary cocktail, with a splash of Noilly Prat rounding out the flavour with the herbal and floral notes of classic dry vermouth. 25 other products in the same category: No products. A Colombian chocolate filling (65% cocoa) with samba tea, orange pieces, gianduja, and dark Colombian chocolate. 10155 102 St. NW, Edmonton, Australian chef-turned-chocolatier Brett Roy's fêted chocolates are more than pieces of edible art—the small-batch bonbons made daily have won more than 90 international chocolate awards. Mendiant (dark chocolate).
DULCE DE LECHE CARAMEL. Orange Marshmallow that came out beautifully and the taste of oranges was very present. Chai panna cotta -- Cinnamon panna cotta -- Lemon panna cotta -- Tangerine panna cotta -- Fruit curd -- Lemon curd. Besides mouth-watering combinations like maple buttercreams, red beet truffles, whiskey bars and grapefruit-basil bonbons, the award-winning chocolate shop is also behind sumptuous delicacies like the wafer-thin Prairie Cow Pie–a blissful combination of Dulcey caramel chocolate, caramel, chocolate honey, pecans, premium dark and milk chocolates. Gianduja is a mix of chocolate and hazelnuts. CRUNCHY PEANUT BUTTER. White chocolate ganache flavoured with an award winning, ceremonial grade matcha green tea, and enrobed in fine dark chocolate.
520 "The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated. A dark chocolate ganache infused with oil of peppermint. Pies, tarts, and fruit desserts. DHoboken, New Jersey: John Wiley & Sons, Inc., [2014]|z9781118805442|w(DLC) 2013034446 912 Processed for Authority Control. Also available as a Vegan Friendly version. Coming in an assortment of flavours, the ethically and sustainably sourced bars are available in classic flavours like mint or cranberry sea salt to monthly changing numbers such as ultra-creamy avocado, carrot cake to piña colada.
The pepper is freshly ground by hand, then infused into a ganache made with single-origin dark chocolate from Tanzania. White chocolate dipped orange rinds. There are cookies, drinking chocolate, gourmet bonbons from artfully piped gianduja truffles and preservative-free caramel and praline truffles to the impressive, life-sized birch branch filled with International Chocolate Awards-winning gianduja and sour cherry jelly. Inspired by the classic patisserie "Mont Blanc".
Intense dark chocolate with fresh butter (70% cocoa). Lübecker marzipan merged with currants and enrobed with dark chocolate and decorated with currants. Chocolate bread pudding -- Panna cotta. Our classmate was tempering the white chocolate in the bowl. From single-origin chocolates to customized blends, these local independent chocolate shops are sure to satisfy any melt-in-the-mouth sugar cravings. A wonderfully bright and zesty ganache with a beautiful clean finish. Rose, Cherry & Lychee |.