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candy question

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candy question

Pat I. | Jan 15, 2003 02:50 PM

I've had some high-end chocolates lately (the woo hoo chi chi kind -flat squares with the cocoa butter patterns on them). Anyway....

some of them had an amazingly thin, barely discernable crunchy layer inside - of something that I can only guess is some kind of caramel or brittle..maybe so kind of cookie. If anyone knows what this is can you tell me how it is and how I can make it?

Also there's a pre-made french product used in pastry. It's wafer thin almost like a feuille. Chefs like to crumble it and top candy and desserts with it.

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