[Sca-cooks] FW: Champagne Truffles Revisited

[Phil Troy / G. Tacitus Adamantius]

Also sprach <kingstaste at mindspring.com>:
>-----Original Message-----
>From: JeanTyl2 at aol.com [mailto:JeanTyl2 at aol.com]
>Sent: Thursday, April 22, 2004 7:37 PM
>To: kingstaste at mindspring.com
>Subject: Re: Champagne Truffles Revisited
>
><snip>
>It is interesting to know that the champagne truffles engender pretty much
>the same opinion; interesting.

I must have missed the beginning of this thread. What was this 
more-or-less universally held opinion? I remember seeing something 
about efforts to make the end product taste more grape-ey. Maybe a 
little grape jelly stirred in, or a nice Nehi Grape soda reduction? 
Grape Kool-Aid? I'm not really sure what's being asked, here...

>   My question to the person who made gooey
>ones, did you cook down the champagne to 1/4 cup?  An entire bottle of
>champagne cooked down to 1/4 cup is a thick syrup.  That is about the
>quantity of cordial that I put into a batch of truffles so I made no
>adjustment and the texture was right.

Same here...

Adamantius