He is heavily into making chocolates - so our next date has been set for our chocolate making challenge (14 July) which means that i am now practising at home with my amazing new magnetic chocolate mould from Fat Daddios - perfect for chocolate transfers to make the chocs look professional. I used some slightly retro looking gold transfers in the bottom of my mould.
Check out the moulds here - they are FAB!
I followed the instruction for the tempering of the chocolate from Lindt and it worked a treat. I used dark 70% chocolate since that is the easiest to temper and for a filling i cheated and used a ready made caramel from "Bonne maman" (the same people who make those yummy jams :-) i just added some sea salt to make it tastier and not so sweet. I half filled the moulds with the now salted caramel and then i added a dark chocolate ganache on top (made from cream and dark chocolate) before "closing" the praline with more tempered chocolate.
I was sooo pleased with the result. Check them out! Fingers crossed they look and taste as good when i make them for our bake off!!
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