How to Caramelize White Chocolate & Make Dulce Spread
White chocolate is the most problematic of them all. Simply because it doesn’t contain cocoa solids. But that doesn’t mean it’s not chocolate. It contains enough cocoa butter to be respected and considered as chocolate. However, from the moment I tried caramelized chocolate, I realized it would be hard to go back to just “plain” old white chocolate.
Linzer Cookies with Maple Cream
A while ago, I stumbled upon a magical video that shows how to make maple cream from maple syrup. In one sentence, you heat the syrup, let it cool and then stir, for about an hour! That’s it. In the video, they take pride in stirring by hand using a wooden spoon. Not me. I take pride in my standing mixer, capable doing the same thing while I drink a cup of coffee and prepare the dough for the cookies.
When I traveled to Sicily this summer, I came back home with four jars of pistachio spread made by the residents of Bronte. The city takes pride in its green pistachios and every shop, bakery or café is proud of its own homemade pistachio spread. It wasn’t easy to choose which spread I should take back to the family. There were so many to choose from; smooth and creamy spreads that reminded me of Nutella, more textured spreads that contained tiny chunks of pistachios, milk based spreads,olive oil based spreads and so on…
How To Peel Hazelnuts & Make Nutella Spread
I come across a lot of recipes that require peeled hazelnuts. Unlike pistachios, it’s hard to find peeled hazelnuts in the store. At least here in Jerusalem where I live. So I asked Mr. Google and discovered two different methods to peel them yourself.
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