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Let me save you some time and answer the questions you’re going to ask: The chocolate is so “liquidy” because I melt it.. the exact chocolate I use is Callebaut 823. The tin is from PME - 12x9inch. I don’t have kids so no one gets to lick the bowl but myself. Yes, chocolate is expensive. No, I don’t get paid enough. Yes, some of my recipes are available on my website. No, I couldn’t care less about palm oil in Cadbury Chocolate. That covers the most obvious things, enjoy the video and have a goo
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Making your own vanilla extract is surprisingly simple. All you need is vanilla pods and alcohol. Split the pods, place them in a bottle of vodka, seal it, and leave it. Over a few months, the liquid transforms into a rich amber extract, pulling out the full depth of flavour from the beans. The longer you leave it, the better it gets. At the same time, you can create a simple syrup, gently boiling sugar and water until it thickens, ready to use in drinks or desserts. If you’re storing anything l
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