OK- John got me hooked. I've never tried truffles before. I used his
simple recipe for Ganache
[1 lb chocolate, 1/2 cup heavy cream, 1 stick butter]
Details in this message;
>
and found it way too easy. [and sinfully delicious]

I just dusted that batch with some Valrhona cocoa.

So now I want to make some more. I want coffee with my chocolate. I
love chocolate covered coffee beans- so I was thinking some fine
grounds of good coffee would be good. A couple tbls per pound of
chocolate? Boiled with the cream?

And what to roll them in? Sprinkles are ok-Chopped toasted almonds?
hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
Up!"?

Note- I do make them tiny- maybe 1/2" in diameter. That way if I
decide to go back for seconds, I'm not breaking the 'calorie bank'.
There is enough flavor in a truffle to satisfy *that* urge, even with
the tiny ones.

Jim

On Wed, 15 Dec 2010 09:09:20 -0500, Jim Elbrecht wrote:

> And what to roll them in? Sprinkles are ok-Chopped toasted almonds?
> hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> Up!"?

More powdered coffee.

-sw

Andy wrote:
> Jim Elbrecht > wrote:
>
>> OK- John got me hooked. I've never tried truffles before. I used
>> his simple recipe for Ganache
>> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter]
>> Details in this message;
>> >
>> and found it way too easy. [and sinfully delicious]
>>
>> I just dusted that batch with some Valrhona cocoa.
>>
>> So now I want to make some more. I want coffee with my chocolate. I
>> love chocolate covered coffee beans- so I was thinking some fine
>> grounds of good coffee would be good. A couple tbls per pound of
>> chocolate? Boiled with the cream?
>>
>> And what to roll them in? Sprinkles are ok-Chopped toasted
>> almonds? hazelnuts? maybe. . . - but any thoughts on what might
>> shout "Wake Up!"?
>>
>> Note- I do make them tiny- maybe 1/2" in diameter. That way if I
>> decide to go back for seconds, I'm not breaking the 'calorie bank'.
>> There is enough flavor in a truffle to satisfy *that* urge, even with
>> the tiny ones.
>>
>> Jim
>
>
> Since you've got the sweet and bitter, add salt by rolling in finely
> crushed pistachios?
>
> Andy

If you want the texture of actual coffee grounds, why not mix some finely
ground espresso beans with quick-tempered melted dark chocolate and dip/roll
them in that?

Or are you looking to add coffee flavor to the ganache? Some people infuse
the cream using ground coffee. (You'll lose cream this way, so make sure to
remeasure it after straining out the grounds and add more to make up for
it.) Or you can also use instant espresso, such as Lavazza or Medaglio
d'Oro. Or you could also make an extremely strong infusion of espresso in
water and add a couple tablespoons to your regular amount of cream. John's
recipe is low on cream, and could easily tolerate another 1/4 cup of liquid.
Another idea is to stir in some coffee-flavored liqueur after you have made
the ganache. A pound of chocolate can easily accomodate up to 5 TBS.

On Dec 15, 8:09*am, Jim Elbrecht > wrote:
> OK- John got me hooked. *I've never tried truffles before. *I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *
> Details in this message;
> >
> and found it way too easy. [and sinfully delicious]
>
> I just dusted that batch with some Valrhona cocoa.
>
> So now I want to make some more. *I want coffee with my chocolate. *I
> love chocolate covered coffee beans- so I was thinking some fine
> grounds of good coffee would be good. * * *A couple tbls per pound of
> chocolate? * Boiled with the cream?

I've made mocha truffles before. Tried grinding Kona coffee very
finely one year: big mistake! Gritty ganache sucks, and the flavor was
not great either.

I've had very good mocha truffle results using instant coffee:

1 tbs instant coffee
1lb chocolate
1/2 cup cream
2,3 or 4 tbs butter.

Mix instant coffee into cream/butter and bring barely to boil, dump
ion chopped chocolate and stir.

More instant coffee if you want espresso truffles! Experiment!

John Kuthe...

Jim Elbrecht > wrote in
:

> OK- John got me hooked. I've never tried truffles before. I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter]
> Details in this message;
> >
> and found it way too easy. [and sinfully delicious]
>
> I just dusted that batch with some Valrhona cocoa.
>
> So now I want to make some more. I want coffee with my chocolate. I
> love chocolate covered coffee beans- so I was thinking some fine
> grounds of good coffee would be good. A couple tbls per pound of
> chocolate? Boiled with the cream?
>
> And what to roll them in? Sprinkles are ok-Chopped toasted almonds?
> hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> Up!"?
>
> Note- I do make them tiny- maybe 1/2" in diameter. That way if I
> decide to go back for seconds, I'm not breaking the 'calorie bank'.
> There is enough flavor in a truffle to satisfy *that* urge, even with
> the tiny ones.
>
> Jim




Here you go........ 120+ truffle recipes........


http://www.taste.com.au/search-recip...s&publication=




--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

On Dec 15, 8:09*am, Jim Elbrecht > wrote:
> OK- John got me hooked. *I've never tried truffles before. *I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *

A whole stick of butter (8tbs) per 1lb chocolate and 1/2 cup cream may
be a bit too much, but it may be excellent too!

I use about 2-3tbs butter per lb of chocolate.

John Kuthe...

On Dec 15, 8:09*am, Jim Elbrecht > wrote:
> OK- John got me hooked. *I've never tried truffles before. *I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *
> Details in this message;
> >
> and found it way too easy. [and sinfully delicious]
>
> I just dusted that batch with some Valrhona cocoa.
>
> So now I want to make some more. *I want coffee with my chocolate. *I
> love chocolate covered coffee beans- so I was thinking some fine
> grounds of good coffee would be good. * * *A couple tbls per pound of
> chocolate? * Boiled with the cream?
>
> And what to roll them in? * *Sprinkles are ok-Chopped toasted almonds?
> hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> Up!"?

And to shout "Wake up!", try rolling them in red pepper flakes!

Not as weird as it may sound! I've made cayenne truffles before. The
"hot" and the "sweet and fat" go very well together, and combining the
savory flavors of cocoa and peppers is not unheard of! Maybe make a
dusting of cocoa and cayenne and roll them in that.

Experiment, and let RFC know how they turn out!

John Kuthe...

Jim Elbrecht wrote:
> OK- John got me hooked. I've never tried truffles before. I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter]
> Details in this message;
> >
> and found it way too easy. [and sinfully delicious]
>
> I just dusted that batch with some Valrhona cocoa.
>
> So now I want to make some more. I want coffee with my chocolate. I
> love chocolate covered coffee beans- so I was thinking some fine
> grounds of good coffee would be good. A couple tbls per pound of
> chocolate? Boiled with the cream?
>
> And what to roll them in? Sprinkles are ok-Chopped toasted almonds?
> hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> Up!"?




On quick reflection, I think I'd roll the chocolate centers in a mixture
of very finely powdered instant coffee and good cocoa.

gloria p

On Dec 15, 4:43*pm, "gloria.p" > wrote:
> Jim Elbrecht wrote:
> > OK- John got me hooked. *I've never tried truffles before. *I used his
> > simple recipe for Ganache
> > [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *
> > Details in this message;
> > >
> > and found it way too easy. [and sinfully delicious]
>
> > I just dusted that batch with some Valrhona cocoa.
>
> > So now I want to make some more. *I want coffee with my chocolate. *I
> > love chocolate covered coffee beans- so I was thinking some fine
> > grounds of good coffee would be good. * * *A couple tbls per pound of
> > chocolate? * Boiled with the cream?
>
> > And what to roll them in? * *Sprinkles are ok-Chopped toasted almonds?
> > hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> > Up!"?
>
> On quick reflection, I think I'd roll the chocolate centers in a mixture
> of very finely powdered instant coffee and good cocoa.
>
> gloria p

Interesting variation!! YUM! Strong coffee beginning, followed by
developing chocolatey richness

John Kuthe...

On Dec 15, 5:49*pm, John Kuthe > wrote:
> On Dec 15, 4:43*pm, "gloria.p" > wrote:
>
>
>
>
>
>
>
>
>
> > Jim Elbrecht wrote:
> > > OK- John got me hooked. *I've never tried truffles before. *I used his
> > > simple recipe for Ganache
> > > [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *
> > > Details in this message;
> > > >
> > > and found it way too easy. [and sinfully delicious]
>
> > > I just dusted that batch with some Valrhona cocoa.
>
> > > So now I want to make some more. *I want coffee with my chocolate. *I
> > > love chocolate covered coffee beans- so I was thinking some fine
> > > grounds of good coffee would be good. * * *A couple tbls per pound of
> > > chocolate? * Boiled with the cream?
>
> > > And what to roll them in? * *Sprinkles are ok-Chopped toasted almonds?
> > > hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> > > Up!"?
>
> > On quick reflection, I think I'd roll the chocolate centers in a mixture
> > of very finely powdered instant coffee and good cocoa.
>
> > gloria p
>
> Interesting variation!! YUM! Strong coffee beginning, followed by
> developing chocolatey richness

But instant coffee is nasty. It always has been. I used to drink it
sometimes, but only as a drug. It'd spoil the candy.
>
> John Kuthe...

--Bryan

On Wed, 15 Dec 2010 09:09:20 -0500, Jim Elbrecht wrote:

> OK- John got me hooked. I've never tried truffles before. I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter]
> Details in this message;
> >
> and found it way too easy. [and sinfully delicious]

That message says 2 TBS butter, not a whole stick.

-sw

On Dec 15, 5:59*pm, Bryan > wrote:
> On Dec 15, 5:49*pm, John Kuthe > wrote:
>
>
>
> > On Dec 15, 4:43*pm, "gloria.p" > wrote:
>
> > > Jim Elbrecht wrote:
> > > > OK- John got me hooked. *I've never tried truffles before. *I used his
> > > > simple recipe for Ganache
> > > > [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *
> > > > Details in this message;
> > > > >
> > > > and found it way too easy. [and sinfully delicious]
>
> > > > I just dusted that batch with some Valrhona cocoa.
>
> > > > So now I want to make some more. *I want coffee with my chocolate.. *I
> > > > love chocolate covered coffee beans- so I was thinking some fine
> > > > grounds of good coffee would be good. * * *A couple tbls per pound of
> > > > chocolate? * Boiled with the cream?
>
> > > > And what to roll them in? * *Sprinkles are ok-Chopped toasted almonds?
> > > > hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> > > > Up!"?
>
> > > On quick reflection, I think I'd roll the chocolate centers in a mixture
> > > of very finely powdered instant coffee and good cocoa.
>
> > > gloria p
>
> > Interesting variation!! YUM! Strong coffee beginning, followed by
> > developing chocolatey richness
>
> But instant coffee is nasty. *It always has been. *I used to drink it
> sometimes, but only as a drug. *It'd spoil the candy.

Says you Bryan. In candy, it's fine. Freeze dried is real coffee (all
coffee flavor is actually) and the coffee and chocolate meld most
nicely together to make a rich mocha flavor. I bought a little bottle
of freeze dried espresso that I've used in mocha truffles for a couple
of years.

You are nit picking beyond the pale now!

John Kuthe...

gloria.p wrote:
> Jim Elbrecht wrote:
>> OK- John got me hooked. I've never tried truffles before. I used his
>> simple recipe for Ganache [1 lb chocolate, 1/2 cup heavy cream, 1
>> stick butter] Details in this message;
>> >
>> and found it way too easy. [and sinfully delicious]
>>
>> I just dusted that batch with some Valrhona cocoa.
>>
>> So now I want to make some more. I want coffee with my chocolate. I
>> love chocolate covered coffee beans- so I was thinking some fine
>> grounds of good coffee would be good. A couple tbls per pound of
>> chocolate? Boiled with the cream?
>>
>> And what to roll them in? Sprinkles are ok-Chopped toasted almonds?
>> hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
>> Up!"?
>
>
>
>
> On quick reflection, I think I'd roll the chocolate centers in a mixture
> of very finely powdered instant coffee and good cocoa.
>
> gloria p

I had the same thought. I have been known to add some
confectioner's sugar to the coating.

--
Jean B.

Jim Elbrecht wrote:
>
> OK- John got me hooked. I've never tried truffles before. I used his
> simple recipe for Ganache
> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter]
> Details in this message;
> >
> and found it way too easy. [and sinfully delicious]
>
> I just dusted that batch with some Valrhona cocoa.
>
> So now I want to make some more. I want coffee with my chocolate. I
> love chocolate covered coffee beans- so I was thinking some fine
> grounds of good coffee would be good. A couple tbls per pound of
> chocolate? Boiled with the cream?
>
> And what to roll them in? Sprinkles are ok-Chopped toasted almonds?
> hazelnuts? maybe. . . - but any thoughts on what might shout "Wake
> Up!"?

The coffee truffles I've had were rolled in either espresso powder or a
mix of espresso powder and cocoa. Nice either way.


>
> Note- I do make them tiny- maybe 1/2" in diameter. That way if I
> decide to go back for seconds, I'm not breaking the 'calorie bank'.
> There is enough flavor in a truffle to satisfy *that* urge, even with
> the tiny ones.
>
> Jim

John Kuthe wrote:
> On Dec 15, 5:59 pm, Bryan > wrote:

>> But instant coffee is nasty. It always has been. I used to drink it
>> sometimes, but only as a drug. It'd spoil the candy.
>
> Says you Bryan. In candy, it's fine. Freeze dried is real coffee (all
> coffee flavor is actually) and the coffee and chocolate meld most
> nicely together to make a rich mocha flavor. I bought a little bottle
> of freeze dried espresso that I've used in mocha truffles for a couple
> of years.
>
> You are nit picking beyond the pale now!
>
> John Kuthe...


Yes, he's nitpicking, but I agree that instant granules don't make great
coffee, but they are terrific for adding coffee flavor to things.

When my kids were home they loved tapioca pudding flavored with
instant coffee. It makes a good addition to chocolate cake batter too.


gloria p

On Dec 15, 9:31*pm, "gloria.p" > wrote:
> John Kuthe wrote:
> > On Dec 15, 5:59 pm, Bryan > wrote:
> >> But instant coffee is nasty. *It always has been. *I used to drink it
> >> sometimes, but only as a drug. *It'd spoil the candy.
>
> > Says you Bryan. In candy, it's fine. Freeze dried is real coffee (all
> > coffee flavor is actually) and the coffee and chocolate meld most
> > nicely together to make *a rich mocha flavor. I bought a little bottle
> > of freeze dried espresso that I've used in mocha truffles for a couple
> > of years.
>
> > You are nit picking beyond the pale now!
>
> > *John Kuthe...
>
> Yes, he's nitpicking, but I agree that instant granules don't make great
> coffee, but they are terrific for adding coffee flavor to things.
>
> When my kids were home they loved tapioca pudding flavored with
> instant coffee. *It makes a good addition to chocolate cake batter too.
>
> gloria p

Absolutely. As Bryan said instant coffee is suitable for drug effect
only. But it's great for flavoring.

I used to mix up a cup of nasty flavored instant coffee with hot water
from the tap and slam the whole cup just for the drug effect. But I
sip my freshly roasted and ground Sumatran very slowly because I enjoy
the flavor! I have tomorrow's pot all poised and ready, so all I have
to do in the AM is flip the switch, jump in the shower and after I'm
dried and dressed, ahhhhhhhh! That first cuppa! :-)

John Kuthe...

John Kuthe > wrote:

>On Dec 15, 8:09*am, Jim Elbrecht > wrote:
>> OK- John got me hooked. *I've never tried truffles before. *I used his
>> simple recipe for Ganache
>> [1 lb chocolate, 1/2 cup heavy cream, 1 stick butter] *
>
>A whole stick of butter (8tbs) per 1lb chocolate and 1/2 cup cream may
>be a bit too much, but it may be excellent too!
>
>I use about 2-3tbs butter per lb of chocolate.

Oops-- I used 2 T. When I was looking for the ingredients I got it
jumbled with Janets recipe. She goes heavy on the butter and cream.

I might try hers to see if I like one better.

Jim

John Kuthe > wrote:

>On Dec 15, 9:31*pm, "gloria.p" > wrote:
>> John Kuthe wrote:
>> > On Dec 15, 5:59 pm, Bryan > wrote:
>> >> But instant coffee is nasty. *It always has been. *I used to drink it

-snip-
[John]
>>
>> > Says you Bryan. In candy, it's fine. Freeze dried is real coffee (all
>> > coffee flavor is actually) and the coffee and chocolate meld most
-snip-
[Gloria]
>> Yes, he's nitpicking, but I agree that instant granules don't make great
>> coffee, but they are terrific for adding coffee flavor to things.
-snip-
[john]
>
>Absolutely. As Bryan said instant coffee is suitable for drug effect
>only. But it's great for flavoring.

OK-- You guys have talked me into at least trying it. But I'll admit
to being in Bryan's camp on this one in my head. I was shocked that
John suggested instant coffee because I've seen his work.

But it is a small price to pay to see how it hits my palate. The next
batch gets 1/2 instant espresso- and 1/2 some kind of chile dust.

Jim

"Janet" > wrote:
-snip-
>If you want the texture of actual coffee grounds, why not mix some finely
>ground espresso beans with quick-tempered melted dark chocolate and dip/roll
>them in that?

I might give that a shot-- I do like a little texture.
>
>Or are you looking to add coffee flavor to the ganache? Some people infuse
>the cream using ground coffee. (You'll lose cream this way, so make sure to
>remeasure it after straining out the grounds and add more to make up for
>it.)

I think I'll do that and strain 1/2 7 see if I like the extra hit the
texture gives.

>Or you can also use instant espresso, such as Lavazza or Medaglio
>d'Oro.

Another vote for instant espresso. I saw that in a lot of online
recipes and I had ruled it out because I've never had a *good* cup of
instant coffee. Guess I've got to try it.

>Or you could also make an extremely strong infusion of espresso in
>water and add a couple tablespoons to your regular amount of cream. John's
>recipe is low on cream, and could easily tolerate another 1/4 cup of liquid.
>Another idea is to stir in some coffee-flavored liqueur after you have made
>the ganache. A pound of chocolate can easily accomodate up to 5 TBS.
>

Thanks for that-- amounts were what I was wondering. A little
coffee brandy might be just the thing.

Jim

On Dec 16, 6:38*am, Jim Elbrecht > wrote:
> "Janet" > wrote:
>
> -snip-
>
> >If you want the texture of actual coffee grounds, why not mix some finely
> >ground espresso beans with quick-tempered melted dark chocolate and dip/roll
> >them in that?
>
> I might give that a shot-- * I do like a little texture.
>
>
>
> >Or are you looking to add coffee flavor to the ganache? Some people infuse
> >the cream using ground coffee. (You'll lose cream this way, so make sure to
> >remeasure it after straining out the grounds and add more to make up for
> >it.)
>
> I think I'll do that and strain 1/2 7 see if I like the extra hit the
> texture gives.
>
> >Or you can also use instant espresso, such as Lavazza or Medaglio
> >d'Oro.
>
> Another vote for instant espresso. * I saw that in a lot of online
> recipes and I had ruled it out *because I've never had a *good* cup of
> instant coffee. * * Guess I've got to try it.
>
> >Or you could also make an extremely strong infusion of espresso in
> >water and add a couple tablespoons to your regular amount of cream. John's
> >recipe is low on cream, and could easily tolerate another 1/4 cup of liquid.
> >Another idea is to stir in some coffee-flavored liqueur after you have made
> >the ganache. A pound of chocolate can easily accomodate up to 5 TBS.
>
> Thanks for that-- amounts were what I was wondering. * *A little
> coffee brandy might be just the thing.
>
> Jim

It will all be good. Experiment and let us know.

I still say instant coffee is fine for truffles. Lots of good coffee
flavor in a relatively small amount of stuff added. You could add some
good espresso too, or like you said a coffee liquor. All good!

Merry Christmas!

John Kuthe...

On Dec 15, 10:50*pm, John Kuthe > wrote:
> On Dec 15, 9:31*pm, "gloria.p" > wrote:
>
>
>
>
>
>
>
>
>
> > John Kuthe wrote:
> > > On Dec 15, 5:59 pm, Bryan > wrote:
> > >> But instant coffee is nasty. *It always has been. *I used to drink it
> > >> sometimes, but only as a drug. *It'd spoil the candy.
>
> > > Says you Bryan. In candy, it's fine. Freeze dried is real coffee (all
> > > coffee flavor is actually) and the coffee and chocolate meld most
> > > nicely together to make *a rich mocha flavor. I bought a little bottle
> > > of freeze dried espresso that I've used in mocha truffles for a couple
> > > of years.
>
> > > You are nit picking beyond the pale now!
>
> > > *John Kuthe...
>
> > Yes, he's nitpicking, but I agree that instant granules don't make great
> > coffee, but they are terrific for adding coffee flavor to things.
>
> > When my kids were home they loved tapioca pudding flavored with
> > instant coffee. *It makes a good addition to chocolate cake batter too.
>
> > gloria p
>
> Absolutely. As Bryan said instant coffee is suitable for drug effect
> only. But it's great for flavoring.

Stuff that tastes bad, tastes bad. Used sparingly, and diluted with
other flavors, it just tastes less bad, not good.
>
> I used to mix up a cup of nasty flavored instant coffee with hot water
> from the tap and slam the whole cup just for the drug effect. But I
> sip my freshly roasted and ground Sumatran very slowly because I enjoy
> the flavor! I have tomorrow's pot all poised and ready, so all I have
> to do in the AM is flip the switch, jump in the shower and after I'm
> dried and dressed, ahhhhhhhh! That first cuppa! :-)

I'm going to make myself a cup of cafe au lait with freshly brewed--
but not freshly roasted or ground--Sumatran.
>
> John Kuthe...

--Bryan

On Dec 16, 6:38*am, Jim Elbrecht > wrote:
>
>
> OK-- You guys have talked me into at least trying it. *But I'll admit
> to being in Bryan's camp on this one in my head. * *I was shocked that
> John suggested instant coffee because I've seen his work.
>
I was surprised too.
>
> Jim

--Bryan

On Dec 16, 7:07*am, Bryan > wrote:
> On Dec 15, 10:50*pm, John Kuthe > wrote:
>
>
>
> > On Dec 15, 9:31*pm, "gloria.p" > wrote:
>
> > > John Kuthe wrote:
> > > > On Dec 15, 5:59 pm, Bryan > wrote:
> > > >> But instant coffee is nasty. *It always has been. *I used to drink it
> > > >> sometimes, but only as a drug. *It'd spoil the candy.
>
> > > > Says you Bryan. In candy, it's fine. Freeze dried is real coffee (all
> > > > coffee flavor is actually) and the coffee and chocolate meld most
> > > > nicely together to make *a rich mocha flavor. I bought a little bottle
> > > > of freeze dried espresso that I've used in mocha truffles for a couple
> > > > of years.
>
> > > > You are nit picking beyond the pale now!
>
> > > > *John Kuthe...
>
> > > Yes, he's nitpicking, but I agree that instant granules don't make great
> > > coffee, but they are terrific for adding coffee flavor to things.
>
> > > When my kids were home they loved tapioca pudding flavored with
> > > instant coffee. *It makes a good addition to chocolate cake batter too.
>
> > > gloria p
>
> > Absolutely. As Bryan said instant coffee is suitable for drug effect
> > only. But it's great for flavoring.
>
> Stuff that tastes bad, tastes bad. *Used sparingly, and diluted with
> other flavors, it just tastes less bad, not good.
>
>
>
> > I used to mix up a cup of nasty flavored instant coffee with hot water
> > from the tap and slam the whole cup just for the drug effect. But I
> > sip my freshly roasted and ground Sumatran very slowly because I enjoy
> > the flavor! I have tomorrow's pot all poised and ready, so all I have
> > to do in the AM is flip the switch, jump in the shower and after I'm
> > dried and dressed, ahhhhhhhh! That first cuppa! :-)
>
> I'm going to make myself a cup of cafe au lait with freshly brewed--
> but not freshly roasted or ground--Sumatran.
>
>
>
> > John Kuthe...
>
> --Bryan

Bah!! How can you stand adulterations in your ancient pre-ground
Sumantran that lost all it's good flavor by 24 hours after it was
ground? Oh yeah, that's right. You buffer the bad flavors with
milkfat!'

Drinking my second cuppa strong clear BLACK freshly roasted and ground
Sumatran, $7.99/lb at Starr's!

;-)

John Kuthe...

Bryan wrote:
> On Dec 15, 10:50 pm, John Kuthe > wrote:
>> On Dec 15, 9:31 pm, "gloria.p" > wrote:
>>
>>
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>>> John Kuthe wrote:
>>>> On Dec 15, 5:59 pm, Bryan > wrote:
>>>>> But instant coffee is nasty. It always has been. I used to drink
>>>>> it sometimes, but only as a drug. It'd spoil the candy.

No, it won't. Instant espresso is FINE in chocolate. Note: ESPRESSO only!

Christine Dabney wrote:
> On Thu, 16 Dec 2010 07:38:40 -0500, Jim Elbrecht >
> wrote:
>
>> But it is a small price to pay to see how it hits my palate. The
>> next batch gets 1/2 instant espresso- and 1/2 some kind of chile
>> dust.
>
> Dilute it in a tiny bit of water/liquid first. Then mix it in.

No. Whisk it into the CREAM before you make the ganache.

On Dec 17, 11:07*am, "Janet" > wrote:
> Christine Dabney wrote:
> > On Thu, 16 Dec 2010 07:38:40 -0500, Jim Elbrecht >
> > wrote:
>
> >> But it is a small price to pay to see how it hits my palate. *The
> >> next batch gets 1/2 instant espresso- and 1/2 some kind of chile
> >> dust.
>
> > Dilute it in a tiny bit of water/liquid first. *Then mix it in.
>
> No. Whisk it into the CREAM before you make the ganache.

That's the way I do it!

John Kuthe...