by "Buddy's Girl" <monroefamily@[EMAIL PROTECTED]
>
Apr 15, 2007 at 09:48 PM
centers that I have used in the past - dried fruits and nuts, crushed
pretzels combined with melted chocolate and rolled in chocolate, infused
ganaches, candied fruits rolled in fondant - these turn into cordials.
--
Ellyn M.
"07FLHRCI" <geo.croft@[EMAIL PROTECTED]
> wrote in message
news:1176336010.204967.264550@[EMAIL PROTECTED]
> Would appreciate any ideas for centers for dipped/coated/molded
> chocolates.
>
> Would Jelly Bellys qualify to imbed inside chocloates?
>
> I'm new to chocolate candy making. Just bought a REV2 temperer and
> want to start making some molded chocolates. Would like to create
> some tasty centers like raspberry, etc. but not sure how to go about
> it.
>
> Any help appreciated.
>
> George
> Texas
>
