No, I'm not dead

[krire_shin]

It's been eons since I last updated, but here's a quick update on my life. Class started back up about a month ago, and I somehow got roped back in to working saturday nights at Bern's (and now thursday nights in the kitchen, which is why I've been absent from BB's. I'm already behind in my classes, and I knew I had to do something soon about my

Comments

[patient_0]

Those all sound delicious.
As for the name, I prefer something slightly pretentious and high-class to something kitschy and sweet. Ambrosia works for me. As long as you don't have "le" or "la" preceding the name, you're in good shape.

Flavor ideas, if I may?

*Truffle-stuffed fig dipped in dark chocolate with a hint of Grand Marnier.

*Crystallized ginger and candied orange peel in a dark ganache, covered in white chocolate.

*Nectarine puree surrounded white chocolate, drizzled with a raspberry couli. --Would that work? Could one add gelatin to the couli to make it firm and stay in place. Ah, well. Maybe the center could be a whole organic raspberry instead.

[krire_shin]

Sometimes I think you have more culinary prowess than I do, hehe. I really like the fig idea...though I think white chocolate might pair better, at least for the filling. I'm trying to avoid gelatin for the Veggies out there, but apple pectin makes a much better gelling agent, anyhow. What I want to do is start small, with a base of around 12 flavors, many of which will be unique for candies, but still flavors everyone can identify with. Then, each week I'd like to have one or two special flavors, and if they do well I'll keep them in my regular line.

~The Shin~

[patient_0]

I'm good with dreaming up flavor combinations, and I make some things quite well, but I've got a serious lack of kitchen and little hardcore cooking experience.

I don't own a mixer, a whisk, or a blender. My apartment's kitchen is small, with limited cupboards and practically no counter space. Seriously--cutting board, sink, dishrack covers the only bit of counter I have. When I want to actually cook, I have to use the stovetop as a prep surface.