Tags » Bonbons

Progress!

I hate the end of an exciting novel, when I finish the last line and slowly close the book. I stare at the cover for a while, reread the back, Google the author. 114 more words

Knitting

Baby steps.

On lazy days, breakfast takes an hour. I was feeling especially lazy today and it took two. It starts with pre-heating the oven for bread, and boiling water for coffee. 551 more words

Babble

Working with Manfred Rindler

I have had the pleasure to work with and learn from the amazing Manfred Rindler for the past two months at the Shanghai Callebaut Academy. He was lovely to work with, always patient in explaining and demonstrating everything to me. 533 more words

Tasting

sweet!

Like a kid in a candy store!

*****

Edgar

Making Moulded Chocolates at Home

After Kirsten’s demonstrations here in Shanghai, she gave me a few bags of Callebaut Origins Callets as gifts. I gave a couple away to my classmates because most of them have never tried Callebaut chocolates before, and I decided to make moulded chocolates with the remaining 3 packets of Ecuador, Madagascar and Sao Thome dark chocolates.

Tasting

Ett stycke pastellig Snapphanegrill från NilsJohan

Grilla snyggt i sommar med en pastellig bordsgrill från 50-talet  - Vi har fått in en Snapphanegrill från NilsJohan i butiken!

Denna elektriska grill är i extremt bra skick (typ oanvänd) och kommer med sladd, Garantisedel och kokboken som NilsJohans provkök har gjort. Unikt tillfälle!

Bonbons

Banana Bon-Bons


Peggy Bundy would be proud. I’ve envisioned making these for the past few months. Like when I was proctoring the state tests and couldn’t do much more than stare out the window, or when I was sitting on the lifeguard chair staring at the ocean and thinking about the exact ingredients I would use and if everything would stick together like they did in my mind – they did by the way. 267 more words