recipes

recipes

9550 bookmarks
Custom sorting
Chocolate Tempering: How To Temper Chocolate - David Lebovitz
Chocolate Tempering: How To Temper Chocolate - David Lebovitz
Why temper chocolate? The short answer is that chemically, chocolate is composed of several different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If you imagine a cup of chicken stock, it may seem uniform, but if left to sit, the fat will rise to the
·davidlebovitz.com·
Chocolate Tempering: How To Temper Chocolate - David Lebovitz
Chocolate-Covered Salted Peanut Caramel Cups - David Lebovitz
Chocolate-Covered Salted Peanut Caramel Cups - David Lebovitz
A while back, I was invited to do a hands-on candy-making class in Salt Lake City. As usual, I arrived way-too-early, because I'm like that (to make sure I'm ready), and when the doors opened, in walked in all the participants. Shortly after I demonstrated a few things we were going to make, everyone got to work and I started mingling with the participants. I
·davidlebovitz.com·
Chocolate-Covered Salted Peanut Caramel Cups - David Lebovitz
orangettes | smitten kitchen
orangettes | smitten kitchen
How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges.
·smittenkitchen.com·
orangettes | smitten kitchen
buckeyes | smitten kitchen
buckeyes | smitten kitchen
Once upon a time, when I was probably no older than in grade school and sadly, not a whole lot shorter than I am today, a friend of a friend of my mother’s presented her with a bag of peanut …
·smittenkitchen.com·
buckeyes | smitten kitchen