There is something far more appealing to me about the flavour of toffee and nuts, praline in other words, that will get my vote every time...toffee coated Brazil nuts, almonds, walnuts and hazels...gosh, even the more humble peanut brittle, (my dad's favourite), used to be frequent items on my to-do list around Christmas time. They all make such wonderful little gifts, with or without the addition of chocolate. An exception was the making truffles for times of celebration, or simply as a apres dinner coffee accompaniment. Although there are many ways of flavouring these rich little chocolate morsels, one of my favourites required making a tray of praline, usually with locally grown hazelnuts, to mix with the chocolate and cream. I did find blitzing the golden shards with it's enclosed toasted nuts was always a dreadful wrench, but the resultant mellow richness of the truffles was entirely worth the trauma.
I also have a favourite plain and simple praline cake recipe which was a family favourite back in the day...from memory I think I usually doubled the amount of praline that I added to the cake...less is more, NOT!...{not in regard to praline anyway). Now I have thought about that long unused recipe I might just have to make it once again, maybe at the weekend, to get the thought out of my head.
Praline can also make a wonderful garnish to any plain iced cake or cupcakes, a bowl of plain yoghurt or ice cream...one is never at a loss to use the powder once it is made...it doesn't keep well, especially in humid weather so I usually only make it for a specific recipe. It is not something I make to have on hand in the pantry.
I find that most folk equate "praline" with the whole nut truffle chocolate, rather than as the flavouring for the truffle mixture inside the chocolate shell, indeed I have read recipes wherein a tub of Nutella is used as a quick praline flavour substitute, but to my mind the texture and flavour is all wrong...nice, gooey, but definitely wrong.
Now, getting back into focus here, for the inchie today, I simply took the easy way out though, stopping at the confectionery shelf of our local supermarket to pick up a small box of Guylian sea shell chocolates which I photographed...we had two each instead of dessert...no-one complained!
Previously when crafting, I have only ever made each item as a single focused project, even when making cards...now I have the gallery as an outlet I am trying to get my mind around producing multiples of items...something I really don't find at all easy!
However, I have begun to try to fix my mind block with a batch of journals. I intend them to be themed rather alike for efficiency, especially in regard to the style of cover, number of signatures and colours used, although I plan to have the internal theme varied.
What I have found so far is that it seems to be quite fun, something I really did not expect.
I started by preparing a few recycled book covers that have been hanging fire rather, as they did not suit the size of journal that I wanted at the time.
After covering each with a layer of well crinkled strong brown paper, I have been exploring the use of several different mediums to colour up the outside of the covers. Inks, waxes, (even dear old Kiwi dark tan shoe polish), Inca Gold waxes...anything really in my stash that isn't too wet, so no paints or sprays, while trying to achieve an organic, uncomplicated but interesting outcome, especially in regard to texture and colour.
This means I can pick one up and get on with what needs doing without the need to spend time reminding myself what goes where, and where I last put it. Hopefully this organisation with keep things on track, fingies crossed anyway!
I'm offski. Today I started a new uni course on "The Science Of Gardening"...consequently I have lots of reading and brushing up on botanical nomenclature...it is like relearning a long lost language and I will really need to concentrate...who'd have thought leaves could be described in so many ways or that very simple flowers have so many awkward to pronounce componants!
BTW, I just noticed while rereading my entry that the colour of the whole post is rather praline-ish! I hope I have tempted your sweet tooth into action, just a little.
Oh, and another thing...today is also International Fairies Day, so I do hope you find some magic somewhere close...
Bye now,
Di