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Sally Cook
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  • Kent
  • United Kingdom
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champagne truffles

Started this discussion. Last reply by Jim Dutton Dec 22, 2013. 1 Reply

I am in v the middle of typical Christmas chaos and want to make a batch of Champagne truffles. I haven't tested enough recipes and don't have time to either, I want to use regular champagne , would…Continue

Pate De Fruit shelf life

Started this discussion. Last reply by Sally Cook Oct 22, 2013. 2 Replies

Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.I have successfully made a nice selection of Pate de…Continue

 

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22 hours ago
Jim Dutton replied to Sally Cook's discussion champagne truffles
"There have been discussions of this issue on the eGullet forum, such as this one:  http://forums.egullet.org/topic/87881-chocolate-champagne/?hl=%2Bchampagne+%2Btruffle#entry1775172 The conclusion was that using champagne itself is rather…"
Dec 22, 2013
Sally Cook posted a discussion

champagne truffles

I am in v the middle of typical Christmas chaos and want to make a batch of Champagne truffles. I haven't tested enough recipes and don't have time to either, I want to use regular champagne , would anyone be willing to share with me their favourite recipe?Many thanks, Sally.See More
Dec 18, 2013
Sally Cook replied to Sally Cook's discussion Pate De Fruit shelf life
"Thanks very much Cheryl, would you believe the one that gave me the biggest problem was Elderberry! Had such a wonderful woodland flavour though ."
Oct 22, 2013
Cheryl Brighty replied to Sally Cook's discussion Pate De Fruit shelf life
"I have found they are fine if you can keep them open to dry out for long enough in a warm dry place. we coated our first batch in granulated sugar it took about three goes and a few weeks to dry out But they have kept well for months. It was also…"
Oct 22, 2013
Sally Cook posted a discussion

Pate De Fruit shelf life

Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.I have successfully made a nice selection of Pate de fruit from local seasonal fruits. However I have noticed that they have started to turn sticky. I have read many notes about sealing with veg oil, using a special coating sugar, drying time etc. I am still unsure as what is actually best practice with these.Can anyone point me in the right…See More
Oct 15, 2013
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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Watching the World chocolate masters 2011 in Paris
My favorite chocolate is:
Amedei Chuao

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