Your UA-cam channel is truly a hidden Gem 💎 & so underrated, this particular video deserves ONE MILLION views & likes Thank you so much for your precious & generous sharing the 🙏💫💫💫💫💫
I'm impressed once again at this beautiful idea for a really good plant-based white chocolate. I've tried a couple and they were lacking much character. Yours would be rich and full flavored.
Great video, thank you :). Wondering if you have any recommendations for chocolatier books? Particularly interested in bon bons but also working with chocolate more generally. On a slightly different, but related, note, how would you start making a praline filling? My assumption is this is a ganache + nuts in some form?
Hi, thanks. I would recommend 'The Elements of Dessert' by Francisco Migoya, its a great book, gives you recipes, techniques and theory, really useful and interesting read
Your UA-cam channel is truly a hidden Gem 💎 & so underrated, this particular video deserves ONE MILLION views & likes
Thank you so much for your precious & generous sharing the 🙏💫💫💫💫💫
I'm impressed once again at this beautiful idea for a really good plant-based white chocolate. I've tried a couple and they were lacking much character. Yours would be rich and full flavored.
Great vid Eddie, have locked the chocolate series. Black sesame white chocolate sounds and looks incredible!
Thank you :)
Amazing as per usual! Thank so you much for all the information!
My pleasure!
Wow!!
Did you use blanched almonds?
Yes it needs to be blanched almonds. The skins don’t grind properly
Great video, thank you :). Wondering if you have any recommendations for chocolatier books? Particularly interested in bon bons but also working with chocolate more generally. On a slightly different, but related, note, how would you start making a praline filling? My assumption is this is a ganache + nuts in some form?
Hi, thanks. I would recommend 'The Elements of Dessert' by Francisco Migoya, its a great book, gives you recipes, techniques and theory, really useful and interesting read