...well since new year's eve is round the corner i was preping one of my desserts a chocolate truffle praline cake..at first i was doing the caramel for the praline to be use..but end up getting carried away and burning it turning it bitter..i curse and swear like a monkey asking for food....so nvmind i did another batch..and this time it din turn out to be the nice golden colour caramel it suppose to be..but it became murky white...so i thought argh what the heck use it also no worrys considering im adding toasted hazelnut and walnuts into it...so i mix in the nut and pour it out on a non stick paper to cool in the freezer...the moment i took it and was getting ready to blend it..i found it to my silly amazement i actually created caramel soil...sumthing like what u expect to see from molecular gastronomy cuisine but those use liquid nitrogen to make it so....but i manage to do it...hahaha i was happy..i went bonkers telling my mate a kenyan Kevin...he actually liked it too...i kinda like it when i make mistake's but end up getting a discovery out of it...ah..my line of work..love to hell....how i love cooking!!!
piece's out
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