Truffles
Yesterday I made truffles. Deep, dark truffles with Callebaut chocolate ganache laden with cream, butter, and the richness of Golden Lion syrup. I tempered the Callebaut chocolate shell. I dusted them with an outer sprinkling of cocoa powder. All 25 went into the fridge because I was afraid the tempering process (2 heatings, seeding, cooling, etc) would have been incorrect.
This morning they were perfect. Delicious, edible, with perfectly hardened outer shells and according to 4 co-workers "bribes, but under $25 so I'm taking one"...
Dirk and I used to talk about Callebaut, and the inferiority of other forms of chocolate. I hope he's laughing. It wasn't the most adequate of birthdays, but the thought was there....
This morning they were perfect. Delicious, edible, with perfectly hardened outer shells and according to 4 co-workers "bribes, but under $25 so I'm taking one"...
Dirk and I used to talk about Callebaut, and the inferiority of other forms of chocolate. I hope he's laughing. It wasn't the most adequate of birthdays, but the thought was there....