[Sca-cooks] Favorite chocolate truffle recipe?

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Susan Fox-Davis:
>This is what I always use.  It got me declared "Chocolate Goddess of Caid"
>which declaration has never actually been rescinded.
>
>Selene Colfox

This seems pretty similar to the Ghirardelli recipe Anne-Marie 
posted, and also to one of the ones in Larousse, so I'm probably 
pretty much on track.

My lady wife has cordoned off parts of the kitchen while working on 
an enamel piece, so we're going to have to be satisfied with having 
made our marzipan (3 lbs modern-style flavored with almond extract, 
approx. 1.5 lbs of the more period stuff, made with rosewater).

I'm just glad dinner was a simple, one-pot garbure, or cleanup would 
have been... interesting.

Before you ask, Stefan, a garbure is a French (from Savoy?) 
meat-and-vegetable hotpot, very simple but also very good. Basically 
you boil things like shredded cabbage, leeks, onion, potatoes, etc., 
in water until tender and ever so slightly inclined to disintegrate, 
then boil (I said boil, not simmer; this is unusual, but for a 
reason) any of several types of preserved meats, whose flavorful fat 
emulsifies with the boiling liquid, enriching and thickening it. 
Goose confit is a classic, but anything from ham to bacon to cured or 
smoked sausages can be used. I used chunks of ham from the shank end, 
some chunked smoked turkey wings, cabbage, sliced celery, onion, 
carrot, potato, and about half a head of garlic (this last is pretty 
essential), chopped parsley and just a pinch of dried oregano at the 
end. I bought some Colombian-style chorizo, those being the best 
smoked sausages I could find at the supermarket at the time, but 
ended up not including them; it was plenty rich and meaty enough 
without them. Served in wide soup plates over dry whole-wheat toasts 
(some actually crumble the toast into the stew as it boils, to 
thicken it... medieval? Naaahhh...)

Adamantius