Attempting to make chocolate bonbons from scratch is enough to test anyone’s love. First you have to cook up some fussy filling, and get it into — and to hold — just the right shape. Then you have to ...

Instructions: Combine almond paste and sugar in the bowl of a food processor fitted with a metal blade and process until fine, about 1 minute. Add corn syrup and process until mixture just comes ...

3/4 Cup Granulated Sugar 2/3 Cup Butter 3 Eggs 170 gram Marzipan or Almond Paste 2/3 Cup Flour 1 cup Fresh or Frozen Raspberries Preheat oven to 350 degrees, grease and line a round 8' cake pan with ...

Place the oven rack in the center position and begin heating the oven to 350 degrees. Spray the interior bottom and sides of an 8-inch by 8-inch baking pan with vegetable oil. Line the pan's bottom ...

You’ll need soft Danish nougat for this, as you have to be able to roll it out. You can find it at danishfooddirect.co.uk or scandikitchen.co.uk. about 150g tempered chocolate, to cover (see page 95) ...

Attempting to make chocolate bonbons from scratch is enough to test anyone’s love. First you have to cook up some fussy filling, and get it into – and to hold – just the right shape. Then you have to ...

How many sweet treats will you eat before the year ends? There are the local heroes, of course: mince pies with mulled wine, which nobody admits to loving but everyone does; there’s the fruit cake ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. One of my favorite moments from my ICE culinary education ...

Coloured marzipan, chocolate bunnies, bonnets and treasure hunts are the flavour of the weekend in the run-up to Easter that is a gourmet`s delight. While a few elaborate delis concentrate their time ...

Chocolate mixed with traditional paan flavours make a refreshing mouth freshener. Once round smooth dough is formed, wrap it in cling wrap and let it sit in the fridge for 40-60 mins. 7. Take it out ...