FoodBanter.com - View Single Post - Chocolate wafers

Janet

wrote:
> On Nov 8, 1:36 pm, Goomba > wrote:
>
>> Not sure what purpose the chocolate wafers would serve in a truffle
>> recipe. Just do a google search on Kay Hartman's truffles and leave
>> perfection alone. No wafers necessary.
>
> Well, I was in a hurry, so the recipe I used was convenient. (I also
> used a food processor.)
>
> Besides the wafers, the other ingredients we
>
> Almonds
> Corn syrup
> Marmalade
> Cointreau
>
> You then roll each truffle in powdered sugar and sprinkle grated
> orange rind on top. (I had to settle for large decorative flakes of
> rind, since when I tried to make it very fine, it just turned into wet
> mush.)
>
> Only trouble is, it said you're supposed to let them "ripen" in a cool
> place for a week! But I suppose they'll taste good enough to the
> recipient anyway.
>
> Lenona.

What you made really sounds like a differently-flavored rum ball kind of
thing. It isn't a truffle in the classic sense. (Of course, some people mash
up leftover icing and cake crumbs, dip it in chocolate, and call it a "cake
truffle.")

But anyway...for future reference, a good way to get a nice thin little
strip of orange rind for garnishing is to use a fine-sized version of the
very sharp carpenter's rasp kind of grater. Just let the pieces fall onto
waxed paper or a cutting board, and try not to let them heap up. They dry
nicely, too, and have great curvy shapes. Much better than any "zester" I've
ever owned.