INGREDIENTS
1 serving
gingerbread rolled truffles
3 3/4 ozs
heavy cream
1/2 oz
corn syrup
1 pinch
salt
4 ozs
chocolate
1 oz
milk chocolate
1/4 oz
butter
2 ts
pumpkin pie spice
1 serving
caramel
1 1/4 ozs
granulated sugar
1 oz
water
3 1/4 ozs
heavy cream
1/4 oz
corn syrup
1/8 oz
sea salt
5 ozs
chocolate
3/4 oz
butter
1/4 oz
cocoa butter
1 serving
minty- lemony hand dipped chocolates
5 ozs
heavy cream
1
lemon zest
45
mint leaves
2 ozs
glucose
3 ozs
butter
33 ozs
chocolate
4 ozs
lemon juice
40 ozs
chocolate
1 serving
peppermint rolled chocolates
2 1/2 ozs
heavy cream
3 sprigs
mint
1 pinch
salt
6 1/2 ozs
chocolate
1/2 oz
butter
1 serving
splash crème de menthe
2 drops
peppermint oil