Hi Angi, thanks again for the video. I really enjoy your channel and appreciate everything you share there. A suggestion to keep crunchy pieces of pretzel is to break them very small and coat them in chocolate. The chocolate will protect them from the humidity in the ganache. Hope that helps. Cheers!
hey, if you have access for some of them... try next time, grinding the peanuts/maní... together within some almonds plus brazilian kashew nuts (both non torrefiée). it's very delicious!! 😋🥜
I am intending to boiling some quail, duck and hen eggs... then after, to do the process of enrobage (au chocolat of course) and then finally to make such beautiful easter eggs (or maybe not so!!) 😂😂
I love these!
Thank you :)
Hi Angi, thanks again for the video. I really enjoy your channel and appreciate everything you share there. A suggestion to keep crunchy pieces of pretzel is to break them very small and coat them in chocolate. The chocolate will protect them from the humidity in the ganache. Hope that helps. Cheers!
Great suggestion, thank you! They actually never got soggy, but I was really worried that I’d end up with a goopy filling 🤣
They look amazing ❤ love the layered look inside them ❤
Thank you 🥳🍫
hey, if you have access for some of them... try next time, grinding the peanuts/maní... together within some almonds plus brazilian kashew nuts (both non torrefiée). it's very delicious!! 😋🥜
oh yes! that sounds absolutely fabulous!
Hi peanut butter carmel pepretzels
❤😂
Uhhhh even better!!
I am intending to boiling some quail, duck and hen eggs... then after, to do the process of enrobage (au chocolat of course) and then finally to make such beautiful easter eggs (or maybe not so!!) 😂😂
🤣🤣🤣