The Truffles with Tribbles
I've been experimenting with Adventures with Chocolate, a book I very nearly gave away because everything in it calls for heavy cream-- but then we discovered that lactose works, and suddenly there was a whole world open to me again, and now I'm glad I kept it, because there are a ton of things I want to make in it.
I was going to make the Jaggery and White Chocolate Thyme Muffins, but while I bought panela (which is very close to jaggery but they actually have it in the grocery store) I failed to buy white chocolate or thyme, so that's going to have to wait.
Instead, Mathfriend came over and we made truffles. Just plain muscovado truffles to start with, to get us used to the process and what's involved. I had much darker chocolate than the recipe called for, so even though we cut it with what semisweet chocolate was on hand, they are *very* dark, darker than I prefer, to the point where I'd give them to![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
benign_cremator if they didn't have cream in them.
I was looking through the cookbook and kept finding truffle variations that interest me-- there's a tea-based truffle that I'm very interested in. Now I just need something sufficiently decaf to make into a truffle. (And then I remarked that it's possible I am going on a truffle kick and we're going to be making a bunch of truffles, to which Mathfriend deadpanned "Oh, how terrible.")
I was going to make the Jaggery and White Chocolate Thyme Muffins, but while I bought panela (which is very close to jaggery but they actually have it in the grocery store) I failed to buy white chocolate or thyme, so that's going to have to wait.
Instead, Mathfriend came over and we made truffles. Just plain muscovado truffles to start with, to get us used to the process and what's involved. I had much darker chocolate than the recipe called for, so even though we cut it with what semisweet chocolate was on hand, they are *very* dark, darker than I prefer, to the point where I'd give them to
benign_cremator if they didn't have cream in them.I was looking through the cookbook and kept finding truffle variations that interest me-- there's a tea-based truffle that I'm very interested in. Now I just need something sufficiently decaf to make into a truffle. (And then I remarked that it's possible I am going on a truffle kick and we're going to be making a bunch of truffles, to which Mathfriend deadpanned "Oh, how terrible.")