In the past few weeks I’ve been going through krembo fever like it’s the middle of winter. Since I started making krembo (crembo) from Swiss meringue instead of Italian meringue, it became more fun to make them and safely serve them to the people I love. Like my sister, who didn’t feel well last week and was stuck at home. I made her a ruby krembo from lemon and raspberry, so pink and sweet and fruity.
Ruby Berry Pralines
Tempering chocolate to make pralines on hot summer days is doomed to fail. I was naïve enough to think that the AC would solve the problem. I mean, it’s cool and nice enough in the house with it turned on… for me, not for the chocolate. Tempering chocolate requires a specific room temperature. 18-20 °C / 64-68 °F to be exact.
Emily celebrated her second birthday last month. She was visiting from the US with her parents, and her mom, Karen, asked me to make her a colorful birthday cake (= rainbow cake!). I met Karen about 15 years ago, when I was a kid myself. Well, not really a kid, but a college student straight out of high school. Her request made me nostalgic and led me to make a birthday cake for a cute little girl I hadn’t met yet. How did I know she’s cute? Karen sent me a picture of Emily with her whole face buried inside the cake. A girl after my own heart.
Ruby Chocolate Plaisir Sucré
On September 5, 2017, I celebrated my 35th birthday. On the very same day, ruby chocolate was revealed to the world. Coincidence? I don’t think so. The universe gave me a pink gift – only it took a year and a half to reach me. Ruby chocolate is the fourth of its kind (after dark, milk and white). The color is pink and the taste is sweet and a bit sour, with no artificial flavors or food coloring. Thanks universe!
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