3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.
The forum will be back with a faster, simplified and up to date website in the next two months.
Please consider registering
January 12, 2012
I would like to make chocolate truffle using primroses. I am planning to try to make an essence from this and add it to the ganache or infuse the cream with the flowers, but I wondered if anyone had any better suggestions on how to get a nice primrose flavour in the chocolate?
Many thanks indeed for any advice.