Thought someone here might be interested in this yummy recipe i saw
being made on a canadian cooking show. It looked simple enough for
anyone who has had chocolate- making ambitions..

He also made cocoa nibs brittle, which looked very interesting and easy,
and mexican hot chocolate, the usual way. Enjoy! ~judy ) (who "looks"
like she's just done up a batch w/o gloves on, but really it was from
her de-husking her first bagful of raw black walnuts sans gloves!! ;o)


72% Truffles George Graham
Chocolatier/Pastry Chef,
Rogers' Chocolates
www.rogerschocolates.com


Ingredients:

1/2 L whipped cream
1 kg dark 72% chocolate
20 g unsalted butter (optional)
2 lb semi-sweet chocolates


Directions:

1. Chop chocolate into small pieces and place into a clean, dry
stainless bowl or container.

2. Add butter to cream and bring to a boil, then carefully pour onto the
chopped chocolate. Let sit for a few minutes then gently mix until
completely incorporated.

Clean down sides of container and lay plastic right on top of liquid
mixture.

Leave to set overnight in a cool place or refrigerate (Note that the
next day it may be very firm right out of the fridge so allow to soften
slightly for 1 or 2 hours prior to using).

(Use a tiny cookie dough scoop and warm it over gas flame before you
begin scooping out each truffle onto parchment paper. He had a marble
slab too).

3. Scoop into small, bite size pieces and then roll in the palms of
your hand to a round shape. (Put on gloves and roll each ball, after
you've dipped your hand, into the tempered chocolate).

Proceed to finish (by drizzling) with tempered semi-sweet chocolate.

This recipe is a little on the stiff side when brought out of the
fridge, but is easy to scoop and round when cool.

Ganache/truffle softens as it comes to room temperature to make for a
very nice creamy filling.


http://tinyurl.com/u0n1

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