Tuesday, March 04, 2008

Working with caramel. (and chocolate) I've got a major phobia of caramel garnishes. They look so amazingly pretty I always think its impossible to make them at home. Caramel is really versatile though.


Testing for caramel, from transparent drops to dark red amber beads. Its like a rainbow!

Sneak:

I didnt intend to make spun sugar. But I had some caramel left and the threads were getting everywhere. I imagine they would look stunning on a dessert. One huge caveat, they dont hold up long in the humid weather.


Chocolate. Frustrates. Me. I dont know why maybe its the weather everytime I try to fashion something out of it it gums up against my spatula.


Canele. Their packaging is pretty(:


All the flavours they had that day. Dark chocolate, rose, cafe, violette, passionfruit milk chocolate, caramel fler de sel. Their macarons are quite good, better than bakerzin, which is such a franchise. The caramel sel macaron was the worst one I have ever tasted, I felt that I was trying to bite through dry plaster. Gunther's make better ones(:

I love making desserts, I think one thing that makes me really happy is that others enjoy them too. My parents get tensed up at the slightest hint that Im going to do it as a profession. Although I cant see the point of a job you have no interest in.

Chocolate peanut butter cupcake from long ago here.
Pretty cake minature figurines here. Evangeline of bossacafez says they are from action city. Omg, I wanttt. (: