[Sca-cooks] Favorite chocolate truffle recipe?

[Anne-Marie Rousseau]

Great info, Adamantius, thanks!
Like I said, this is the first year I made truffles...and I cant believe
I haven't made them before. I find baking cookies incredibly boring and
frustrating (all that scooping and baking in batches. Argh! Bar cookies
are better, I hardly ever do rolled cookies anymore.). at least with
truffles you mix 'em up (about the same amt of time it takes to cream
butter and sugar and fold in the dry ingredients) and chill the goo for
a few hours. You then make the truffles, and it takes the same amt of
time to scoop up truffle goo as it does to scoop up cookie goo, but then
you don't have to wait to bake them. Woohoo! :)

And yes, we have salmon here. But you should warn Said Spawn that we
also tend to put people to work if they hang around too much ;).
(Nintendo is hiring last I heard ;))

mmmm....kirsch/cherry bit truffles....toasty hazelnut bits with
frangelico...I like the idea of the edible gold dust...

any hints on making them nice and round other than rolling in your
hands? And thanks for the tip on the limitation of oxidation with the
parchment/plastic wrap.

--Anne-Marie, who wishes she had more time to play in the kitchen :)

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Phil Troy/ G.
Tacitus Adamantius
Sent: Sunday, December 21, 2003 10:11 AM
To: Cooks within the SCA
Subject: RE: [Sca-cooks] Favorite chocolate truffle recipe?

Also sprach Anne-Marie Rousseau:
>Hey from Anne-Marie
>Adamantius sez:
>
>"Thanks! I'll try to post the final recipe in some form, when I'm
done."
>
>That would be grand, especially if you scale it down a bit ;).
>So in your considered experience would a couple Tablespoons of
flavoring
>work for a batch that involves 8oz of chocolate?
>
>--AM, who added too much frangelico to the fudge this year. Tastes
great
>but its more a sticky ganache texture than fudge. Oh well!
>
>PS, if your Spawn keeps acting up, I'd happily consider a swap...let
the
>munchkin come to seattle and I'

I believe he may have heard rumors of salmon in the area, and there 
are plenty of aikikais. He'll be happy.

A Tablespoon of reduced champagne syrup would probably be fine. I 
just did the reduction of a full bottle for my batch, and got about 
two Tablespoons of a syrup, which, when cooled to room temp., was 
about as thick as honey. If truffles are eaten at or near room temp, 
we wouldn't be talking about the addition of a lot of water to loosen 
up your mixture.

Adamantius
_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks