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Note we have made test Ganache. We will do sample pralines next week and send out samples to potential customers as well.

October / November Praline Ganache Recipes Caramel Ganache 120g sugar 50g glucose 50g cream (35%), warmed 2 tbsp butter 80ml caramel 100g milk chocolate (35%) 12 milk or dark chocolate shells Orange Caramel Ganache 120g sugar 50g glucose 50g cream (35%), warmed 2 tbsp butter 80ml orange juice 100g white chocolate 1 tbsp finely grated orange zest 1/2 tsp ground clove 1/8 tsp groun all spice 1/8 tsp sea salt 12 whi

We have a short list of items to buy: Ingredients Dark Compound Chocolate Milk Compound Chocolate White Compound Chocolate Cream Assorted ganache flavorings Nuts Dried fruit Pumpkin filling Smoke flavor Spices Sea salt Glucose Maple syrup Food coloring for decoration Color dust for decoration Tools Variety of Polycarbonate and Silicone Chocolate Molds for bonbons and pralines. Scraper 2x Baking Thermometers Piping bags We will be shopping on Friday for items.

Just got home from Chocolate School and I have to say this. I have never learned how to do anything in such a short time and get such an excellent result even though I did not do the task as well as I could have. Gentlemen behold my Chocolates. Also... the taste AWESOME. In less than 3 hours we learned to make professionally looking / tasting chocolates. Very impressed with Chocolate School. Excellent chef showed us step by step. Was great fun.