The first candy experiments took place well in the last weeks of November, hvor der blev produceret 24 forskellige slags snolder. Something was proven – Second, new experiments.

From the production I had some fillings, Games which could further with. So even though I'm not sure, I bother to see a piece of candy more in a very very long time now – so I thought nevertheless that it should be used – and why not in a new way (hey, I am the me, not).

During the production of the first batch confections, went to some of the pieces from time to time – they were quickly eaten. But a few days ago I made some different, two 'teams’ was walking completely wrong. I had made the shells too thin in two of the molds, so the chocolates broken, since they have to be taken out. Along with the remains of honey cakes and including marzipan and Kahlua, was then sentenced homemade luxury truffle. Truffles are coated with dark chocolate and sprinkled with a little silver glitter – or coated with milk chocolate and rolled in coconut – I wonder what tastes best – and must choose?

The remains of marzipan filling with Limoncello and lemon zest is rolled into balls – covered in milk chocolate and rolled in liquorice powder. I wonder if it is well? – they must be tasted once I can bear to look at them again (time of writing, I just finished it all – pyyyhhh).

Peppermint filling is distributed in dark chocolate shells with either caramel or marzipan are – and they are the same type of mold – så det er roulette hvilken man får.

A few marzipan residues are rolled into balls, dipped in the half dark chokolade and rolled in coconut – roulette again – they are similar – Nor can not remember what it was.

A kaffepeanutmarcipan come in large skulls and topped up with chilinougat – I wonder if it was the nougat which I also sprinkled a bit of licorice in?

Another marzipan the same fate – probably without licorice – and both of which are closed with milk chocolate, although the shell holders are dark – mon it works well?

The white chocolate is mixed with licorice and chili (it is the crazy good) – but in a slightly different relationship than the one I made earlier – der er vist mere lakrids og en smule mindre chili i denne.

There have been time in chili kitchen this weekend and I have produced some of the house's version of a number of things, and a few other 'by the book':

Red curry paste (will be translated upon request), Grøn karrypasta, gul karrypasta, panaeng karrypasta, massaman karrypasta, syltede chili asia style, havtorngelé med chili (made from organic havtornesaft), solbærgelé med chili (made at Ribena), apple syrup with chili and ginger, Za'atar with chili (will be translated upon request), Harissa (will be translated upon request), blommesauce med chili, chili pickles (white and green), dried pear rings (previously brushed with Habanerosirup and sprinkled with fresh rosemary), dried apple rings (previously brushed with Habanerosirup and sprinkled with fresh lemon thyme), chokolademousse med chili, candied chili strips, eggplant whoopee with chilies and lots of garlic, flatbread with particular. chili, chilihonning, chiliolie, semidried tomatoes (salt, sugar, citrus spice and chilli flakes) og der er 2 slags røgede chilier på vej ude i grillen (Cherry Bombs and some long red).

The next little while I will put the recipes up – I'm betting on about. one week.