[Sca-cooks] Favorite chocolate truffle recipe?

[Stefan li Rous]

Adamantius commented:
> They also keep a lot better in their unscooped form, so you can make
> a batch and fridgerize them,
refrigerate for storage right? Not freeze. Or will they freeze okay?
> then scoop and dust them out as per
> need, shortly before serving them, or putting them in a candy box in
> those little paper cups.
I guess these can be bought at various specialty stores?
> I use a melon baller ("Uh oh! That's Johnny Ringo's girl!" <sorry,
> couldn't help it; that's the punch line of a really bad -- and quite
> obscene -- joke>.) It's been a long time since I called that anything
> other than a Parisienne Knife, but then outside the U.S. they seem to
> be used most often on potatoes.
Huh? What kind of potatoes? mashed? baked? raw? This might be an 
interesting way to serve potatoes.
> You can also probably find a
> very small ice cream scoop, the kind with the trigger that pushes the
> goop off the scoop.
I've never used a melon scoop. Are they usually used on items that just 
slip out of the scoop and so don't need the bail to push the food out? 
It sounds like for all but the biggest batches that simply scooping 
them out an rolling them as you would meatballs is the way to go.
>  If I were shipping them long distances
Huh? I thought these were served chilled, and had to be kept chilled. 
In that case, how would you be able to ship them anywhere?

> So I suspect they're supposed, ideally, to
> have a certain rustic, rough-hewn look to them.
Oh, like my idea of medieval cloth and clothing before I'd been in the 
SCA a while.
> after all, they're supposed to look like truffles, aren't they?
Oh! I'd always wondered why the root fungus and the chocolate things 
had the same name.

I do probably have at least one or more holiday parties to go to. 
Perhaps I will try some of these truffles at those.

Of course, I want to make the candied horseradish root for those also. 
It takes a week, so I have to remember further in advance than the day 
before an event. :-( I had to throw out the last horseradish root 
because it got mushy and started growing mold. It looks like 
horseradish would probably keep better if I candied it.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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