Not infrequently, our ideas for new products come about when we have a lot of something else left over. When we make our pecan clusters, we have these little bits of the maple syrup roasted pecans left at the bottom of the tray which we can’t use for our clusters. And to make sure we don't end up eating them all, we had to work on turning them into something.
Once we stick it through the food processer, it’s like a pecan butter or a pecan praline. Not the New Orleans praline, but like the hazelnut praline we make for our bonbon. A little melted milk chocolate to hold its form and we’re off and running.
The dome we use was inspired by Easter this past season. We wanted to invoke a nostalgic “Peep”. As you can see, it was a little freaky. After multiple attempts, we decided to go with our current version - kind of like the abstract “peep”.
We put the two together ("You've got pecan butter on my chocolate!" "You've got chocolate on my pecan butter!) and there we have our Maple Pecan Butter Domes.
The series of photos below outline the process - it's pretty cool when we flip them out at the end.
