Caramel [domes], cookie praline [fingers], Rochers (praline and nut) [rock-looking ones.]
those look great! how did you get the different shapes? a mold?
I use the hard plastic moulds, having tried the soft ones. I took a chocolate course from Pascal Pouchon who taught me two things. Freeze in between for a minute or two. So, pour into the mould, pour out by suspending upside down in a bowl, scrape excess chocolate off into self-same bowl, freeze for a minute or two, fill, then use the excess chocolate to cover the bottoms. Then freeze again. The second thing helps with the bowl, a heat gun from the DIY store helps keep the chocolate above in the right temperature zone.
and what's inside?? inquiring minds want to know!
See above, but basically, praline, caramel and cookie (made from pâte brisé) in different combinations.
Gorgeous!
Those look so great, god damn.
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