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To save the honor that’s the only ticket of the week because, in the disorder, acute flemmardise, internet connection problem, review and support of the taxes (in my opinion big bowl) bad weather so bad mood so very tired so …

Wednesday, November 15: day-if you were for some reason absent (e) of the culinary blogosphere you missed the small bites of Herbie who salivate dear little husband, however, not very beak sugar (it was easy that one ): no lime on the horizon in the fridge so I change some things …

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For 25 boxes

A plate of chocolate 200 gr

the Bailey’s caramel: diviséees quantities by two

for lemon ganache:

100 gr white chocolate

1 tablespoon cream

2 tablespoons lemon juice in bottle green or yellow

For boxes

Melt the chocolate and temper (I have not done it will be for next time) and with a silicon brush spreads inside the box: to do so I leave the boxes stacked each other is longer but it’s hard to coat with chocolate, if someone has another idea? Let it harden in the refrigerator and place a second layer.

Melt white chocolate and add the cream and lemon, stir and let cool slightly and pour into the boxes

With these quantities I got 15 boxes and 10 in Bailey’s lemon, well, now I know what to do when I have the ganache macarons when I do;)
And the cocktail (whistled to the end and sometimes twice a day!)

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** Small Crates