I've been making chocolates lately. A lot of hard work, but I'm really enjoying it. Chocolate is challenging due to the finicky nature of sugar crystals - in order to make a pretty chocolate that has a beautiful shiny coat, with snap and an interesting filling. I've been loving the booze thing - all these exotic (at least to me) liquors such as St Germain (Elderberry), Pernod (seriously strong black licorice) and Absinthe (which I like to call "Van Gough" - just a really strong Pernod with a stronger 'chemicalness' to it). I made Advocaat as well - it's an egg based liquor (egg yolks, brandy, condensed milk and vanilla bean) which I made into a ganache using white chocolate and filled dark chocolate molds. Chocolates are something I have really enjoyed. So watch out all you people I know (and like!) you may be getting some experimental choc's for xmas!
