The test kitchen door is open.
Feeling certain I’ve perfected the Essential Caramel and the Essential Salted Chocolate Caramel recipes, I’m expanding my horizons. Giving a gentle shove to the door of the test kitchen, I confidently approach a recipe published in the most recent issue of Wine Spectator.
The recipe is called Chocolate-Flavored Caramel Bonbons, and the Wine Spectator recipe was adapted from Frederic Bau’s Cooking with Chocolate, a serious chocolate cookbook which is now a prominent part of my collection. Many of the recipes in Cooking with Chocolate are not for the weak of heart. In any case, there were certain technique similarities to my salted chocolate caramel recipe, so in I jumped.
Wine Spectator Features Editor Owen Dugan sufficiently bolstered my confidence to tackle the recipe, so tonight I gave it a shot. I’m not at all certain that my first attempt will be successful, but I’m walking the (my) talk.
We’ll see tomorrow.