PMCA Demo - Beth Kimmerle’s Almond Praline Truffles

This week Beth demonstrated several almond-based recipes at the PMCA Annual Conference in Lancaster, PA. Here is her recipe for Almond Praline Truffles. Not to be confused with southern pecan pralines, this praline, which originates in France, uses a ground almond brittle to add flavor and crunch. Praline powder can also be used in cakes, pastries and ice creams and is commonly used to impart texture to ganache truffle centers.

The PMCA Conference and a Marzipan Beehive

Beth and I are currently in Lancaster, Pennsylvania for the Pennsylvania Manufacturing Confectioner's Association Annual Conference. Today Beth will be demonstrating four almond-based candy recipes at the show, including homemade marzipan. To exhibit some of the many ways marzipan can be used we created this beehive showpiece, complete with a queen bee, using Odense marzipan. Stay tuned for recipes and more on the show!

New York Times: Candy Cover

We LOVED the front page cover of the New York Times Book Review Section from a few weeks ago.

Don't you?!

Sign Up for Sweet Scandinavia!

Sweet Scandinavia with Beth Kimmerle

Sunday, June 2, 10 AM-2 PM

Norway, Sweden, Finland and Denmark: Scandinavian food, music and art is everywhere these days. In this hands-on workshop, candy expert Beth Kimmerle will teach you how to make traditional and modern sweets from Scandinavia that everyone will love. Using classic techniques, Beth will take candy making to the next level and introduce the class to unique ingredients. Learn how to make: Marzipan Pigs, Saffron Caramels, Jelly Raspberries, Marshmallow Cars and Cardamom Truffles.

http://recreational.ice.edu/Courses/Detail/14664