[Sca-cooks] Favorite chocolate truffle recipe?
Olwen the Odd
olwentheodd at hotmail.com
Wed Dec 24 07:07:59 PST 2003
>Olwen commented:
>>whereas, Kirsch is a much more pleasant mouth feel and
>>taste. I have been giving out small bottles of it to folks for the
>>holidays
>>and wow do they like it. I use it in making truffles, fruit or nut
>>quickbreads, cheesecakes, poundcakes, marinades and a nice addition to a
>>milkshake.
>Okay, do you need to boil this down to make a syrup as Adamantius was
>suggesting for champagne? Or just mix it in with the chocolate as is?
As is. You only need a small amount to get the flavor. Angelica works
nicely too! And lots of others. I have a stash of several of the small
sampler bottles of liquors that I use for flavoring.
>>I have recently re-discovered orange flavor liquours too.
>Hmmm. I do have a bottle of orange liquor I bought when I was last in
>Mexico. Chocolate and orange. This has possibiiities. Particularly rich,
>dark chocolate. Rolled in orange peel? Or candied orange peel.
hmm...maybe some air dried orange zest mixed with unsweetened cocoa powder?
>
>Stefan
>--------
>THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
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