http://www.sweetnapa.com/2006/08/02/practical-7-restaurant-and-production-desserts.html In LA, but Still Exploring Desserts Thu, 20 Nov 2008 09:33:32 +0000 http://wordpress.org/?v=2.6 http://www.sweetnapa.com/2006/08/02/practical-7-restaurant-and-production-desserts.html#comment-3068 Sweet Napa » Blog Archive » Spicy Caramel Nut Candy Bar… With Cocoa Nibs Wed, 06 Dec 2006 10:18:16 +0000 http://www.sweetnapa.com/2006/08/02/practical-7-restaurant-and-production-desserts.html#comment-3068 [...] Spicy Caramel with Nuts and Cocoa Nibs - This has quite a genealogy. For my Restaurant Project in culinary school, I made the Caramel Nut Tart from the Lucques cookbook, but it re-crystallized if made as written (with 2.5c sugar and 2/3c cream). Although it was delicious that way, I experimented a bit, and found that a caramel made of 2.5c sugar and 1c cream comes out quite gooey, but not runny. That seemed perfect for a candy bar filling… So, I made this bar with my adapted way, and in addition to the 2 tsp of honey also originally called for, I added 2 tsp of corn syrup in hopes of bolstering its chew. [...] [...] Spicy Caramel with Nuts and Cocoa Nibs - This has quite a genealogy. For my Restaurant Project in culinary school, I made the Caramel Nut Tart from the Lucques cookbook, but it re-crystallized if made as written (with 2.5c sugar and 2/3c cream). Although it was delicious that way, I experimented a bit, and found that a caramel made of 2.5c sugar and 1c cream comes out quite gooey, but not runny. That seemed perfect for a candy bar filling… So, I made this bar with my adapted way, and in addition to the 2 tsp of honey also originally called for, I added 2 tsp of corn syrup in hopes of bolstering its chew. [...]

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