I soaked some almonds and ground them up with powdered sugar, egg white and a splash of rose water to make almond paste for Chocolate-Dipped Almond Crescents. They turned out crispy and were a good vehicle for dark chocolate.
I used 50/50 Tcho 99% and Guttard 70%. Since then, I have acquired a kitchen scale because that's how you measure almond paste and the ingredients for the world's best chocolate cake, something that is on my list to try.
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