Comments on: Belgian Chocolates

By: ghizlane

ghizlane — Fri, 06 Jan 2012 01:30:15 +0000

Hi chef
yesterday i made this recipe with a simple change instead of la pate de noisettes i used le praline , it was really really nice oh no extremely delicious , thank you soooooooo much
Ghizlane

By: Mayra Bernabe

Mayra Bernabe — Sun, 04 Dec 2011 18:41:33 +0000

Very brilliant I love your usage of hazelnut in this recipe it goes so well with the chocolate. And the decoration is stunning.I love the way you explain how different chocolates can change in taste when enrobevwith another type of chocolate.

By: Victoria Bishop

Victoria Bishop — Sun, 13 Nov 2011 05:10:27 +0000

Where can you get the transfer papers from. (not just the textured ones but the colored ones also)

By: MARIANNE MCGOWAN

MARIANNE MCGOWAN — Mon, 16 May 2011 23:31:23 +0000

Hi again,

Can you reuse the plastic transfers?

Thanks for a great web page

By: Ann

Ann — Fri, 15 Apr 2011 23:16:30 +0000

I’ve used transfer sheets, but I’ve never tried the plastic patterned sheets. Where did you find them?

By: Raymond Estrada

Raymond Estrada — Mon, 19 Apr 2010 02:45:49 +0000

What! Chocolate again… Well this one has an interesting design… Yeah…

By: irma m

irma m — Wed, 07 Apr 2010 20:51:45 +0000

this looks wonderful and easy, i need to try this at home.

By: sudha

sudha — Tue, 16 Mar 2010 13:26:33 +0000

Hi Chef Eddy,

First let me thank you for the info on the usage of Sugar Fondant and Glucose.

Your recipe is awesome and the pictures fantastic.

I tried the recipe and the result was very good both visually and in taste.

Thank you
sudha

By: A Canadian Foodie

A Canadian Foodie — Thu, 25 Feb 2010 02:24:52 +0000

I am not professionally trained, but have made my own truffles and hand dipped chocolates for years, now – but have never come across a site as easy to read, understand, so thoroughly informative, and with as many photos that really enable understanding. Thank you SO much!
I actually came across your site in EGullet through the macaron section – as I am on the quest to create the French Macaron. I have only used the French technique, but am going to try yours as it looks very straightforward, and I believe I can do it. I noticed you did not mention leaving the eggwhites out for a few days to age, nor did you mention leaving the shells to set before baking – and I assme that was on purpose – so, I will let you know how it goes. I ordered some violette flavouring and am looking forward to attempting a violette filling of some sort, I will start with that!
Many thanks,
Valerie

By: Miri

Miri — Thu, 14 Jan 2010 20:29:22 +0000

Échte Belgische pralines, die zien er zeer smakelijk uit .