A large Spanish almond sometimes coated with a hard candy shell and dyed in various pastel shades.
If you happen to have a lentil grinding machine sitting around, you can do what pastry chef-instructor Jürgen David of The FCI did, make your own microbatch of chocolate. It’s as easy as grinding, conching, and some good old-fashioned tempering. Chef Jürgen tells us how. A while ago, Dave Arnold [director of culinary technology at … Continue reading →
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