Patricia and Manuela came over to make some Christmas treats this week. When I asked Manuela what she would like to make, she only said that she doesn’t like peanuts. Cookies just sounded too normal, so I ended up picking two recipes for chocolate bonbons. Both internet recipes were new to me: Pillsbury’s Fudgy Bonbons and Taste of Home’s Hint-of-Berry Bonbons.
We had a nice afternoon, but we might have had better success, as far as form goes, if I had thought more about the adjustments necessary when “translating” a recipe from the USA to Colombia.
The most obvious “problem” was needing additional flour in the baked bonbons: Good flavor, nice chewy texture, but appearance…
It isn’t just the altitude; you also need to consider the ingredients. For example: cream cheese in the USA is usually packaged in a firm block. Here in Bogota, it is more common to buy a tub of soft (sometimes even a bit runny) queso crema. This one ingredient made a difference in the texture of the bonbon filling.
Have no fear, though; they’re still very edible.