Caramel [domes], cookie praline [fingers], Rochers (praline and nut) [rock-looking ones.]
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
To get that crisp and shiny 'snap' you need to temper the chocolate. As it was explained to me, though I should probably look it up, there are two fats in chocolate with different melting points. You raise the temperature to melt both, lower the temperature to solidify both, then raise it slightly to melt one again. I found this video from Callebaut, who's a pretty good supplier. Obviously, you would use a bain marie and a thermometer instead of a very expensive, but very cool chocolate melter.
YouTube nocookie link: https://www.yout-ube.com/watch?v=NnhSM97zFG8