Thanks for the tip about tempering the chocolate - which is what I did when making chocolates by hand. I'll try again, but while it DID harden on a knife, it just didn't get brittle on the cookies. Grrr... I find that Fiori di Sicilia, being vanilla and orange, isn't the same as cream flavor and orange. In Poland, they use cream-flavor for things like pudding - cream flavored pudding is popular here. You can even buy cream-flavored ice cream - go figure! (But since the word for 'ice cream' here really translates more like 'ices' and usually has skim milk, not cream, maybe cream flavor makes sense!) When I put together cream flavor and orange, it tastes like cream, not vanilla. It's hard to describe how cream plus orange tastes. Add orange to whipped cream, or think orange ice cream, perhaps. No - I know: orange sorbet with lots of real (not ultra-pasturized) cream blended through it. But really CREAM flavored - no hint of vanilla at all.

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