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White chocolate pralines 2017

Come here to look at what I have been making in white chocolate. This post will be constantly updated. If you would like me to try a particular flavor or shape, just leave a comment below.

Liquorice and blueberry

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Praline Class (Jan 7th 2017) with Rickard and Kristin

Rickard made the bronze and green flowers filled with white chocolate, lime, black peppar and caramel. Whilst Kristin made liquorice and champagne in the gold and silver domes. All of them are gone now, but you are welcome to come and try the blueberry and liquorice pianos and bars at the shop next week. I will hold a praline tasting committee in March to choose some pralines made by people on the courses to introduce to the 2017 range. I know Rickard and Kristin’s will be used since they taste divine and leave you wanting more!

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2017 Praline making classes – currently booked

A lot of courses have been bought for presents over Christmas.  People are starting to book dates already.

Currently booked out are:

January – 7th, 20th, 28th and 29th

February – 11th, 14th and 19th

Please note you must use your voucher by April 2017

Most other dates are available, but please enquire.

Most Monday evenings I hold a drop in course starting at 18:00, but please check on 0703121287 if I will do it that day.

Please send your request below.

 

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VEGAN pralines

Yes, we have a wide range of fresh, colourful and tasty VEGAN pralines available. I use 67% dark chocolate and oatly cream to create the base of my creations. Apparently, I have the largest range in Sweden and since opening the shop about 50 % of my customers buy the VEGAN pralines and 40 % are making them in praline making classes (see what praline are you for more information).

I had a successful posting in VEGO magasinet last month published by Mattias following a course he did in my shop.  Following the article, a lot more VEGAN customers are coming in. See VEGO magasinet website for other wonderful ideas and where you can get access to more VEGAN ideas http://www.vegomagasinet.se/ 

You’ll see me again there in March with suggestions of Easter pralines

Or you can read more at my facebook page: https://www.facebook.com/lynnpillingchocolatier/photos/a.318906724826867.86998.272091856175021/1351259278258268/?type=3&theater

Contact me incase you would like to have a course in making VEGAN pralines or would like some making to order for you.

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What praline are you?

Food is such a personal relationship with health, time, flavours and money.  How much time do you think about what you would like to eat for your dinner? What would be the best meal you could desire to eat if you had every option available to you? Do you feel better after eating exactly what you wanted instead of just what you could get? If any of these questions strike a chord with you and you like chocolate, continue reading.

On the praline courses, you get a chance to choose from over 20 shapes, many colours & prints, and a wide range of flavours.  There is also the option to make VEGAN pralines, using an Oatly cream base.

With 78 courses currently booked since my shop in Malmö opened this year, everyone has a personal preference and are very delighted when they taste exactly what they wanted.  My shop, is the only shop, in the area that gives such courses.  I teach from 1 person or upto a group of 6.  Each group is generally private and you have the shop for as long as you need.

You can also place an order with you specifications e.g. a golden pyramid with raspberry and almond (min order is 300 kr) by email to info@lynnpillingchocolatier.com or call me on 0703121287

Have a closer look at some of the latest work: https://www.facebook.com/lynnpillingchocolatier/

 

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New pralines in development and being tested in June 26th at my shop

Trying some different pralines this week:
Leiu Rose Natural Crushed hazelnutes and lavender
Tanja Maria or paisley lavender, cherries (plums) in dark chocolate with hint of vanilla and cacao nibs) in 3 layers
Sujatha Paisley orange / copper Inside crunchy orange bits in a dark chocolate ganache, with a base of caramel crunch
Sten Wedge (triangle) or leaf Green Mint, lime with a dash of run – two layers of rum and lime ganache, sugar cane and mint bottom)
Michaela 1 heart pink raspberry and lime with candified rhubarb
Michaela 2 coffee bean amaretto, whisky, coffee in three layers
Charlotte Square cocoa powder, coffee grains and salt chilli and dark rum
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