My mom used to bar tend and this is one of the few drinks she still makes regularly. She simplifies the process, however, and just shakes the cold whipping cream in the unopened carton for a few mi...
Aww...I have a special place in my heart for spoon rests. They're so quaint. Right now, though, my "spoon rest" that always sits between burners is actually a small fish-shaped dish.
Does anyone know, when making ganache is the chocolate being tempered--I imagine it wouldn't need to be because the cream would make it silky-smooth anyway? I've never made it, but I might, because...
On the topic of fresh food, I have a small plug to make. A couple of years ago I volunteered for a cacao cooperative in Ecuador for Kallari chocolate. Most chocolate sits as roasted beans in storag...
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How would this be if the milk was substituted with coconut milk? Too sweet?
My mom used to bar tend and this is one of the few drinks she still makes regularly. She simplifies the process, however, and just shakes the cold whipping cream in the unopened carton for a few mi...
Bananas, dates, almond milk, and almond butter...oh my!
Aww...I have a special place in my heart for spoon rests. They're so quaint. Right now, though, my "spoon rest" that always sits between burners is actually a small fish-shaped dish.
Does anyone know, when making ganache is the chocolate being tempered--I imagine it wouldn't need to be because the cream would make it silky-smooth anyway? I've never made it, but I might, because...
On the topic of fresh food, I have a small plug to make. A couple of years ago I volunteered for a cacao cooperative in Ecuador for Kallari chocolate. Most chocolate sits as roasted beans in storag...