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labcatsWhen planning for tonight's New Year's party (and what to bring) it occured
to me that I hadn't made chocolate truffles in a number of years, and I
somewhat supidly decided to do so. After all, I still had 7 pounds of
chocolate in my fridge.
An hour of work last night, and four hours of work for two people today
later (and why haven't I made truffles for a few years again?), I now have a
bag of truffles -- xtabentun, slightly spicy amaretto, and very spicy
amaretto. The first two are very subtle -- enough that I mostly can't tell
which is which without a label, though they're yummy anyway. The latter is,
um, not. We made teeny tiny truffles after I let Lisa taste one and she
realized exactly how strong they were (enough that a -small- one is quite,
er, pleasant).
The last time I made "truffles", I lazied out and just brought a tub of
ganache and let people take their fill. This is nicer, but dayim.
Still, I hope people enjoy them.
to me that I hadn't made chocolate truffles in a number of years, and I
somewhat supidly decided to do so. After all, I still had 7 pounds of
chocolate in my fridge.
An hour of work last night, and four hours of work for two people today
later (and why haven't I made truffles for a few years again?), I now have a
bag of truffles -- xtabentun, slightly spicy amaretto, and very spicy
amaretto. The first two are very subtle -- enough that I mostly can't tell
which is which without a label, though they're yummy anyway. The latter is,
um, not. We made teeny tiny truffles after I let Lisa taste one and she
realized exactly how strong they were (enough that a -small- one is quite,
er, pleasant).
The last time I made "truffles", I lazied out and just brought a tub of
ganache and let people take their fill. This is nicer, but dayim.
Still, I hope people enjoy them.
