Wednesday, November 29, 2006

Truffles Finished, ta-da!

Finally finished. Some thoughts- chopping the chocolate blocks into small uniform pieces (while a very laborious task), did aid in making a smoother, silkier ganache.

Overall, I liked the Santander 70% chocolate the best. It had a more fruity, brighter, and warmer taste than the Valrhona. And, it is a little lighter on the wallet as well. =)

Some Valrhona Chocolate Truffles waiting to get their nut coatings.

The truffle guide.


The end.


At 10:18 PM , Blogger Viatrix said...

Bravo! Not only does it sound like the truffles will taste amazing, but they look so happy sitting there, all plump and chocolatey :)


At 1:01 PM , Anonymous Christina said...

Suberr -- your truffles are amazing! Thank you SO much for giving us a sampling of your truffling 2.0... :) We very much enjoyed them all! (My personal favorite was the Colombian -- what heavenly chocolate!)

At 6:24 PM , Anonymous Christina said...

It's finals week, so I'm going back through all my friends' old blogs... :)

I was just wondering -- would a food processor work in chopping up chocolate, or is chocolate too hard/unchoppable?


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