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Well...my fantasy for the evening has come true - Cheryl is making candy. Toffee, Sea Salt Caramel, Turtles, and my personal favorite, Ghost Chili sea salt. She's getting the (dark) chocolate tempered for application.
Score!
As a bonus, that loving look in her eye means the "cocktail" is kicking in. Boo-ya!
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Awesome! Especially when you have a controlled melter! Ghost pepper chocolate sea salt toffee sounds amazing!
Cheers!
The tempering machine makes all the difference in the world.
And yeah, the Ghost Chili sea salt caramels are crazy good. They have the perfect amount of heat - not too hot, just a nice warmth - much like a good Scotch on the palate. She worked for a long time perfecting how to infuse it into the caramel. Some of the early batches were eye steamers.
We're drinking Single barrel Evan Williams (and wine - Toscana). It's just okay. The 1792 spoiled us.
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