About what should I tell you first? About these delicious chocolate candies? Or about how impatient I feel awaiting to see the pages of a beautiful magazine to which I have contributed with some spring recipes? Or about the event to which I have participated on Saturday?
It seems to have been a thrilling week, wasn’t it? Yes, full of beautiful activities. I’m tired, but fatigue has different shades. This one is a pleasant fatigue. I just can’t imagine what it would be like to no longer do this, such as no preparations of a new recipe, with more and more attention to details, without preparing the space to shoot, without the chaos that is created around me at the time of shooting because I always need something to which I haven’t thought about in advance that something that will make me turn upside down everything, but that’s the sacrifice for the desired visual result. It is difficult, time-consuming and sometimes expensive. It is an activity which contains many areas, and all require learning, work and dedication. What do I receive in exchange? Of course, only the people who don’t know to appreciate something made with passion will ask this. It’s true that if the money I’ve invested up until now in this passion might come back, I would not say no! But certainly I will not consider that my work has not been rewarded already in all this time. The most rewarding thing, until now, was the opportunity to know people from which I have something to learn, people who do things that I admire, people whose opinions I will always value more than any material reward.
Boil the raspberries with the sugar and 3-4 tbsp of water. Allow to cool.
Mix the crushed biscuits with the raspberry syrup (not all at once, put half of the quantity and if the composition is not too soft after adding the cream cheese, you can add the rest of the syrup). Add cream cheese and vanilla extract.
Mix well and roll the composition into almost perfect balls and return to the freezer. Let them cool a few hours. You can cover them with dark chocolate, melted on Bain Marie with 2-3 tbsp of heavy cream. Coat balls in chocolate and place on a baking sheet or a plate lined with plastic film. Refrigerate until ready to serve.
Crush biscuits, add melted butter, vanilla extract and salted caramel. Mix and roll the candies. Let them cool in the fridge and cover them with chocolate. I’ve dressed them in white chocolate (melted the same way like I did for raspberry candies) and I decorated with crushed walnuts.
…With Oreo and Mint 4 packages Oreo 2-3 tbsp cream cheese 1 tbsp mint extract
Crush biscuits. Add cream cheese and mint extract. Roll candies, let them cool and coat them with dark chocolate. I’ve decorated mine with red coconut flakes.