Hi Guys,
I need your help. I'm looking to make a praline with an alcohol filling. I don't want to make a ganache with alcohol, but rather, a chocolate sphere with a shot of whisky inside. A bit like Mon Cheri for instance. How is it made? It's driving me nuts.
Thank you for your help.
Mark
Mark -
This is the archive site and it's not getting many visitors. You can ask this over at the new ChocolateLife site. Use the "Forgot Password" and the email address you use to log into this account and then post in the "AskTCL" room.
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