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.
Wednesday, April 17, 2013
Monday, April 15, 2013
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!
Wednesday, April 10, 2013
Friday, April 5, 2013
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.