Pozdrav, Predrae!
praline paste storage
If you mean nut paste praline then the book "The Praline" by Leroux is good
http://www.amazon.com/The-Praline-St%C3%A9phane-Leroux/dp/287386804X
Goorane !sad sam pronasao tvoj razgovor o ovim pitanjima,Mislim da ti to nije potrebno.Evo ti podataka.Najbolja knjiga za tebe je Belgijan chocolates koju je napisao Rogers Geerts.Od te knjige netrebas nista dalje.Cod nas imas chocolates confictions Od Peter P.Greweling,cmb.The culinaryI instituteof Amerika.Ako procitas odClya replike ne treba ti ni to.U hrvatskoj ima intresantne tri knjige na hrvatskom a ti to mozes dobr razumeti.Cholada cokolada slatki ukusi recepti.Joanna Farrow.Cokolada Naklada ulikus.Evo jos jedna na hrvatskomchocolate Karen Rowe.Ona je Canadska spisateljica.Pre dugo godina sam u toj knjizi pronasao Claya.Ove neke su knjige o proizvodnji a neke su I o interesantnim stvarima.Ja ti ne mogu bas sve iz moje biblioteke poslati O historiji cokolade mozes procitati A passion for chocolateJa slabo govorim engleski I ako sam 15 godina .Moj favoriit je mala knizica Chocolate unwrapedod Rowan Jacobsen.Ove a I druge knjge.Evo za malo razmisljanja.Sto se tice storidja za cokoladu.To je jednostabno.nizak humidity 18stepeni celzius malo gore malo dole nije problematicno.Cooling je 10 celzius sa malim hiumidity .Radna temperature je 20-22celzius stepeni.Odi na pretrazivanje u The chocolate life.I ne trebas nista pitati.Pozdrav Predrag
Can you recomended some book about chocolate praline?
Ok - thanks.
Andrea
Get as much oxygen out of your packaging as possible, keep it as cold as possible, and away from as much light as possible.
Hi,
I made praline pastetoday for a specific recipe and have some extra. How do I store it? Room temperature? Fridge? Freezer?
Thanks,
Andrea
updated by @andrea-bauer: 04/10/15 16:38:02
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