I sure hope it turns out good!

I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
chilling now. I tasted a bit, and it tastes too dark/bitterish!

Dunno how this is gonna work out. I'm using 65% Organic Free Trade
chocolate from chocoley.com this year. It's my new favorite chocolate.
I'm fearing that it may be too dark (too much cocoa) for sweet candy.
But I made this batch of ganache, so I'm gonna see how it works out.

John Kuthe...

On Nov 24, 6:29*pm, John Kuthe > wrote:
> I sure hope it turns out good!
>
> I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
> of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
> 3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
> chilling now. I tasted a bit, and it tastes too dark/bitterish!
>
> Dunno how this is gonna work out. I'm using 65% Organic Free Trade
> chocolate from chocoley.com this year. It's my new favorite chocolate.
> I'm fearing that it may be too dark (too much cocoa) for sweet candy.
> But I made this batch of ganache, so I'm gonna see how it works out.
>
> John Kuthe...

In thinking about it, I think I may have discovered what white
chocolate is good for. Making a ganache and thus truffles of more
subtley flavored things! Like egg nog. Plus a recipe I looked up on
the Internet for Egg Nog Truffles included dark rum, which not having
any I noted in my mind to try some other time.

Good thing I have to place another order with chocoley.com anyway! :-)

Ho! Ho! Ho!! Merry Christmas!

John Kuthe...

John Kuthe wrote:
>John Kuthe wrote:
>> I sure hope it turns out good!
>>
>> I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
>> of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
>> 3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
>> chilling now. I tasted a bit, and it tastes too dark/bitterish!
>>
>> Dunno how this is gonna work out. I'm using 65% Organic Free Trade
>> chocolate from chocoley.com this year. It's my new favorite chocolate.
>> I'm fearing that it may be too dark (too much cocoa) for sweet candy.
>> But I made this batch of ganache, so I'm gonna see how it works out.
>>
>> John Kuthe...
>
>In thinking about it, I think I may have discovered what white
>chocolate is good for. Making a ganache and thus truffles of more
>subtley flavored things! Like egg nog. Plus a recipe I looked up on
>the Internet for Egg Nog Truffles included dark rum, which not having
>any I noted in my mind to try some other time.

You may want to try this:
Soft Torrone
(Italian Christmas Nougat)

1 cup honey
2 egg whites
1 cup sugar
2 tablespoons water
1 pound almonds,
shelled and blanched
1/2 pound hazelnuts,
shelled and lightly toasted
1 teaspoon candied orange peel, minced
1/2 teaspoon grated lemon rind


Place the honey in top of double boiler over boiling water for 1 to
1-1/2 hours, until honey is caramelized. Stir the honey frequently.
Beat egg whites until stiff. Slowly add to honey, mixing well. The
mixture will be foamy white. Combine sugar with 2 tablespoons of water
in small saucepan and let boil, without stirring, until caramelized.
Add caramelized sugar to honey mixture a little at a time, mixing
well. Cook mixture a little longer until it reaches the hard ball
stage. (A small drop turns hard when placed in a cup of cold water.)
Add nuts, candied orange peel and grated lemon rind. Mix well and
quickly before it hardens.

Immediately pour mixture two inches deep into two or three (depending
on size) loaf pans lined with parchment paper. Let cool 20 minutes.
Remove from pans and cut each slab into rectangular bars. You may make
one cut lengthwise down the center forming two torrone rectangles or
slice crosswise to make five or six smaller torrone bars. Wrap each
bar in aluminum foil or waxed paper and store at room temperature in
an airtight container. It keeps for a long time if wrapped well.

To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices.
Serve with coffee or tea following a holiday meal.

Note:
Traditional torrone is sandwiched between two pieces of ostia or thin
sheets of unleavened wheat bread. Ostia is often called "wafer." I've
omitted this ingredient in the recipe, as it's hard-to-find. The
torrone I made was fine without it. But, if you can find "wafer" or
ostia at an Italian market, you may want to use it. In that case, you
would place a sheet of wafer on the bottom of each loaf pan before
pouring torrone mixture. Then top the torrone with another sheet of
wafer.

Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Crown,
1950.
---
Here's another:

• Traditional Cinder Toffee •

You will need:-
A heavy based pan
Golden Treacle
1kg of granulated sugar
1½ pints of water
Bicarbonate of soda
3 medium sized baking tins
A wooden spoon
A sugar thermometer
Add the sugar and water to the pan, bring to the boil, gently
stirring. Meanwhile take your three baking tins and lightly sprinkle
the bases with bicarbonate of soda. Next add four tablespoons of
golden treacle to the pan and heat to around 150°C. Finally pour equal
amounts of the syrup into each tin and stir lightly for a few seconds.
Leave the baking tins in a cool place over night. Next morning you
should have a well risen honeycombed Cinder toffee.
---

On Nov 25, 9:21*am, Brooklyn1 <Gravesend1> wrote:
....
>
> You may want to try this:
> Soft Torrone
> (Italian Christmas Nougat)
>
> 1 cup honey
> 2 egg whites
> 1 cup sugar
> 2 tablespoons water
> 1 pound almonds,
> * *shelled and blanched
> 1/2 pound hazelnuts,
> * *shelled and lightly toasted
> 1 teaspoon candied orange peel, minced
> 1/2 teaspoon grated lemon rind
>
> Place the honey in top of double boiler over boiling water for 1 to
> 1-1/2 hours, until honey is caramelized. Stir the honey frequently.
> Beat egg whites until stiff. Slowly add to honey, mixing well. The
> mixture will be foamy white. Combine sugar with 2 tablespoons of water
> in small saucepan and let boil, without stirring, until caramelized.
> Add caramelized sugar to honey mixture a little at a time, mixing
> well. Cook mixture a little longer until it reaches the hard ball
> stage. (A small drop turns hard when placed in a cup of cold water.)
> Add nuts, candied orange peel and grated lemon rind. Mix well and
> quickly before it hardens.
>
> Immediately pour mixture two inches deep into two or three (depending
> on size) loaf pans lined with parchment paper. Let cool 20 minutes.
> Remove from pans and cut each slab into rectangular bars. You may make
> one cut lengthwise down the center forming two torrone rectangles or
> slice crosswise to make five or six smaller torrone bars. Wrap each
> bar in aluminum foil or waxed paper and store at room temperature in
> an airtight container. It keeps for a long time if wrapped well.
>
> To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices.
> Serve with coffee or tea following a holiday meal.
>
> Note:
> Traditional torrone is sandwiched between two pieces of ostia or thin
> sheets of unleavened wheat bread. Ostia is often called "wafer." I've
> omitted this ingredient in the recipe, as it's hard-to-find. The
> torrone I made was fine without it. But, if you can find "wafer" or
> ostia at an Italian market, you may want to use it. In that case, you
> would place a sheet of wafer on the bottom of each loaf pan before
> pouring torrone mixture. Then top the torrone with another sheet of
> wafer.
>
> Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Crown,
> 1950.
> ---
> Here's another:
>
> * * *• Traditional Cinder Toffee •
>
> You will need:-
> A heavy based pan
> Golden Treacle
> 1kg of granulated sugar
> 1½ pints of water
> Bicarbonate of soda
> 3 medium sized baking tins
> A wooden spoon
> A sugar thermometer
> Add the sugar and water to the pan, bring to the boil, gently
> stirring. Meanwhile take your three baking tins and lightly sprinkle
> the bases with bicarbonate of soda. Next add four tablespoons of
> golden treacle to the pan and heat to around 150°C. Finally pour equal
> amounts of the syrup into each tin and stir lightly for a few seconds.
> Leave the baking tins in a cool place over night. Next morning you
> should have a well risen honeycombed Cinder toffee.
> ---

Interesting Sheldon! Thanks! I'll print this out and peruse it more
thoroughly. Have you ever made it?

Merry Christmas!

John Kuthe...

On Fri, 25 Nov 2011 07:32:53 -0800 (PST), John Kuthe
> wrote:

>On Nov 25, 9:21*am, Brooklyn1 <Gravesend1> wrote:
>...
>>
>> You may want to try this:
>> Soft Torrone
>> (Italian Christmas Nougat)
>>
>> 1 cup honey
>> 2 egg whites
>> 1 cup sugar
>> 2 tablespoons water
>> 1 pound almonds,
>> * *shelled and blanched
>> 1/2 pound hazelnuts,
>> * *shelled and lightly toasted
>> 1 teaspoon candied orange peel, minced
>> 1/2 teaspoon grated lemon rind
>>
>> Place the honey in top of double boiler over boiling water for 1 to
>> 1-1/2 hours, until honey is caramelized. Stir the honey frequently.
>> Beat egg whites until stiff. Slowly add to honey, mixing well. The
>> mixture will be foamy white. Combine sugar with 2 tablespoons of water
>> in small saucepan and let boil, without stirring, until caramelized.
>> Add caramelized sugar to honey mixture a little at a time, mixing
>> well. Cook mixture a little longer until it reaches the hard ball
>> stage. (A small drop turns hard when placed in a cup of cold water.)
>> Add nuts, candied orange peel and grated lemon rind. Mix well and
>> quickly before it hardens.
>>
>> Immediately pour mixture two inches deep into two or three (depending
>> on size) loaf pans lined with parchment paper. Let cool 20 minutes.
>> Remove from pans and cut each slab into rectangular bars. You may make
>> one cut lengthwise down the center forming two torrone rectangles or
>> slice crosswise to make five or six smaller torrone bars. Wrap each
>> bar in aluminum foil or waxed paper and store at room temperature in
>> an airtight container. It keeps for a long time if wrapped well.
>>
>> To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices.
>> Serve with coffee or tea following a holiday meal.
>>
>> Note:
>> Traditional torrone is sandwiched between two pieces of ostia or thin
>> sheets of unleavened wheat bread. Ostia is often called "wafer." I've
>> omitted this ingredient in the recipe, as it's hard-to-find. The
>> torrone I made was fine without it. But, if you can find "wafer" or
>> ostia at an Italian market, you may want to use it. In that case, you
>> would place a sheet of wafer on the bottom of each loaf pan before
>> pouring torrone mixture. Then top the torrone with another sheet of
>> wafer.
>>
>> Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Crown,
>> 1950.
>> ---
>> Here's another:
>>
>> * * *• Traditional Cinder Toffee •
>>
>> You will need:-
>> A heavy based pan
>> Golden Treacle
>> 1kg of granulated sugar
>> 1½ pints of water
>> Bicarbonate of soda
>> 3 medium sized baking tins
>> A wooden spoon
>> A sugar thermometer
>> Add the sugar and water to the pan, bring to the boil, gently
>> stirring. Meanwhile take your three baking tins and lightly sprinkle
>> the bases with bicarbonate of soda. Next add four tablespoons of
>> golden treacle to the pan and heat to around 150°C. Finally pour equal
>> amounts of the syrup into each tin and stir lightly for a few seconds.
>> Leave the baking tins in a cool place over night. Next morning you
>> should have a well risen honeycombed Cinder toffee.
>> ---
>
>Interesting Sheldon! Thanks! I'll print this out and peruse it more
>thoroughly. Have you ever made it?

Many years ago. Both are easy to make, don't cost much, and are good
eating.

I've always found that white chocolate truffles do not have a good texture.
I've heard that white chocolate responds better to something like palm oil
than to cream, and I'm not going to go there.

Try using part dark and part milk chocolate in your ganache if you want a
slightly sweeter, creamier result. That is, assuming that you use a good
milk couverture. The one I use is 40%, much more cacao mass than many milk
chocolates.

On Nov 25, 11:07*am, "Janet" > wrote:
> I've always found that white chocolate truffles do not have a good texture.
> I've heard that white chocolate responds better to something *like palm oil
> than to cream, and I'm not going to go there.
>
> Try using part dark and part milk chocolate in your ganache if you want a
> slightly sweeter, creamier result. That is, assuming that you use a good
> milk couverture. The one I use is 40%, much more cacao mass than many milk
> chocolates.

Interesting ideas Janet. Thanks! I thought too about making Egg Nog
Truffles with just a good milk chocolate base.

John Kuthe...

On Nov 24, 4:29*pm, John Kuthe > wrote:
> I sure hope it turns out good!
>
> I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
> of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
> 3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
> chilling now. I tasted a bit, and it tastes too dark/bitterish!
Just taking a minute here to thank you, John. From the posts you;ve
done about your candy makings and the what to but advice, last year I
came up with "Chocolate Dippers" that I make in pans lined with lift-
out parchment so I can cut squares that I poke a sucker stick in, then
set each one in a mini-cupcake paper, wrapping two into a little
plastic bag tied 'round the top with curly ribbon. I put a sticker on
the bottom telling that they certainly be eaten as isw, or they can be
stirred into a small cup of hot milk for a warm treat. Those were
such a big hit that I've been asked to make far more this year, and my
son says ?No sticks in mine, just give me the entire pan to eat like a
candy bar!" And now you tell us of the Chocolatey website where I
immediately went to buy the enrobing chocolate you told of, merely
because of your recomendation. Now, what to do with this new candy
toy? I have never made anything for enrobing, can you recommend
something simple?
Thanks again, Picky

On Nov 26, 9:05*am, JeanineAlyse > wrote:
....
> Just taking a minute here to thank you, John.
....

You are very welcome! :-)
....
And now you tell us of the Chocolatey website where I
> immediately went to buy the enrobing chocolate you told of, merely
> because of your recomendation.

http://chocoley.com

> Now, what to do with this new candy
> toy? *I have never made anything for enrobing, can you recommend
> something simple?
> Thanks again, Picky

Enrobing is a fancy term for hand dipped chocolates. One of the
easiest and most bang for your buck centers for chocolate covered
candies are truffles, IMHO. I've always loved the soft-centered
chocolate cream type centers, and a chef friend of mine introduced me
to ganache, which is easy peasy to make! Just take 1 pound of your
favorite chocolate (dark works best IMHO), chop it up if it's in a bar
(small chocolate chip size works best) then bring just to boil about
1/2 to 3/4 cup of cream, turn the heat on low, dump the chocolate in
and stir stir stir. At first it looks like a liquidy mess but as the
heat melts the chocolate it becomes this thick rich chocolatey stuff
that is YUM!! Ganache! Then I pour it onto/into a plastic lined
baling pan and refrigerate to firm up the ganache, remove from
refrigerator and allow to come up to room temp to work. Plop it onto a
clean working surface, cut into strips and then into small chunks,
roll each into a ball and dip!:
|
http://oi52.tinypic.com/6ozhps.jpg

The pic is me dipping truffles last year. Or you can roll them in
cocoa and/or sprinkles and.or finely ground nuts, etc.

YUM!!

John Kuthe...

I just bought a lb bag of dried cranberries on clearance after the
holiday. I don't like cranberry sauce etc, but chocolate with
cranberries and slivered almonds looks/tastes good.

On Nov 26, 9:31*am, (z z) wrote:
> I just bought a lb bag of dried cranberries on clearance after the
> holiday. I don't like cranberry sauce etc, but chocolate with
> cranberries and slivered almonds looks/tastes good.

I love home made cranberry sauce, not that canned crap though.

I'm thinking of making some chocolate "bark" using cranberries and
almonds, per your suggestion. Can you tell me more about your
experience with this?

John Kuthe...

I am a dark chocolate fan so ordinary semisweet is not my first choice
but is often what we have on hand. I havent tried a true bark.

I melted the chocolate and stirred in the addins (cranberries and
slivered almonds) till completely coated and then spooned mounds onto
parchment paper and refrigerated.

For bark I would say to lay down a long plank of chocolate, sprinkle the
addins evenly over it, and press them into the chocolate so you can
still see them and then refrigerate. If you used a loaf pan lined with
parchment or waxed paper, and scored lines in the right direction, you
would have around 8 bars.

You could also lay down planks of white chocolate, or butterscotch
chips, on top of the chocolate planks-something really artistic would be
to draw paisley swirls with a tooth pick before it solidifies again.

If you did little circles you could draw those pretty coffee pictures in
them-you could drop one in your coffee for that matter :-)

Break into chunks or score lines while still maleable for easy snapping
off pieces.

Southern Living magazine had an interesting decorating tip-make a circle
of parchment paper-evenly cover it with hard peppermint candies and bake
just until they melt enough to meld together in a solid pretty circle.
Then cool and use as the base of a cake on a cake platter. Sounded fun
and could also be used to create smaller decorative shapes. Any hard
candy of course will work.

On Nov 26, 11:28*pm, (z z) wrote:
> I am a dark chocolate fan so ordinary semisweet is not my first choice
> but is often what we have on hand. I havent tried a true bark.
>
> I melted the chocolate and stirred in the addins (cranberries and
> slivered almonds) till completely coated and then spooned mounds onto
> parchment paper and refrigerated.
>
> For bark I would say to lay down a long plank of chocolate, sprinkle the
> addins evenly over it, and press them into the chocolate so you can
> still see them and then refrigerate. If you used a loaf pan lined with
> parchment or waxed paper, and scored lines in the right direction, you
> would have around 8 bars.
>
> You could also lay down planks of white chocolate, or butterscotch
> chips, on top of the chocolate planks-something really artistic would be
> to draw paisley swirls with a tooth pick before it solidifies again.
>
> If you did little circles you could draw those pretty coffee pictures in
> them-you could drop one in your coffee for that matter :-)
>
> Break into chunks or score lines while still maleable for easy snapping
> off pieces.
>
> Southern Living magazine had an interesting decorating tip-make a circle
> of parchment paper-evenly cover it with hard peppermint candies and bake
> just until they melt enough to meld together in a solid pretty circle.
> Then cool and use as the base of a cake on a cake platter. Sounded fun
> and could also be used to create smaller decorative shapes. Any hard
> candy of course will work.

Thanks z z. I've always been curious as to what a "true bark" is, and
after some cursory research via Google I'm convinced it's just melted
chocolate poured onto a flat surface and cooled. Nothing fancy,just
the shape.

And as you say and as I've found, you can put just about anything in
the chocolate, and use different chocolates, layering techniques,
etc. Cool! Looks super easy and delicious! I think I'll make some.
The scraps will be delicious!!!

John Kuthe...

I suspect candy bark started as reading the label almond bark and
someone had the idea to make it look like bark from a tree.

My question is how to easily thin chocolate, almond bark, white
chocolate, butterscotch chips, etc to the edge of still rehardening. I
don't like the idea of buying Crisco just to use a bit of it to thin the
melted product and I am told milk or water will instantly reharden it.
Would alchohol work?

Parmesan Garlic Chees-it tastes divine when coated-like that Puppy Chow
made with Chex-but without thinning the coating is too thick and it
overcomes the chips flavor too much. Thin it too much and it doesn't
harden.

On Nov 27, 5:35*am, John Kuthe > wrote:
> On Nov 26, 11:28*pm, (z z) wrote:
>
>
>
>
>
>
>
>
>
> > I am a dark chocolate fan so ordinary semisweet is not my first choice
> > but is often what we have on hand. I havent tried a true bark.
>
> > I melted the chocolate and stirred in the addins (cranberries and
> > slivered almonds) till completely coated and then spooned mounds onto
> > parchment paper and refrigerated.
>
> > For bark I would say to lay down a long plank of chocolate, sprinkle the
> > addins evenly over it, and press them into the chocolate so you can
> > still see them and then refrigerate. If you used a loaf pan lined with
> > parchment or waxed paper, and scored lines in the right direction, you
> > would have around 8 bars.
>
> > You could also lay down planks of white chocolate, or butterscotch
> > chips, on top of the chocolate planks-something really artistic would be
> > to draw paisley swirls with a tooth pick before it solidifies again.
>
> > If you did little circles you could draw those pretty coffee pictures in
> > them-you could drop one in your coffee for that matter :-)
>
> > Break into chunks or score lines while still maleable for easy snapping
> > off pieces.
>
> > Southern Living magazine had an interesting decorating tip-make a circle
> > of parchment paper-evenly cover it with hard peppermint candies and bake
> > just until they melt enough to meld together in a solid pretty circle.
> > Then cool and use as the base of a cake on a cake platter. Sounded fun
> > and could also be used to create smaller decorative shapes. Any hard
> > candy of course will work.
>
> Thanks z z. I've always been curious as to what a "true bark" is, and
> after some cursory research via Google I'm convinced it's just melted
> chocolate poured onto a flat surface and cooled. Nothing fancy,just
> the shape.
>
> And as you say and as I've found, you can put just about anything in
> the chocolate, and use different chocolates, layering techniques,
> etc. *Cool! Looks super easy and delicious! I think I'll make some.
> The scraps will be delicious!!!
>
> John Kuthe...

Are you tempering your chocolate?

your candy posts are some of my favorite reading on this group, Lee
"John Kuthe" > wrote in message
...
>I sure hope it turns out good!
>
> I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
> of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
> 3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
> chilling now. I tasted a bit, and it tastes too dark/bitterish!
>
> Dunno how this is gonna work out. I'm using 65% Organic Free Trade
> chocolate from chocoley.com this year. It's my new favorite chocolate.
> I'm fearing that it may be too dark (too much cocoa) for sweet candy.
> But I made this batch of ganache, so I'm gonna see how it works out.
>
> John Kuthe...

On Nov 24, 6:29*pm, John Kuthe > wrote:
> I sure hope it turns out good!
>
> I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
> of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
> 3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
> chilling now. I tasted a bit, and it tastes too dark/bitterish!
....

And I HATE IT when the first thing I make is a failure!

I just sampled some of the ganache I made as described above, and
while it tastes very good, the taste is neither substantially egg nog
(which I expected) but it's also not smooth in texture and I'm not
sure why! I *did* use 1# of Semi Sweet Indulgence Ultra Couverature
Chocolate artisan Dipping and Enrobing Formula (also from
Chocoley.com) just cause I had it, but I kept it in my non-
refrigerated basement all Summer. Maybe it was rancid, or ?

So I have over 2 pounds of soft somewhat grainy ganache that tastes
fantastic! Guess I will have to eat my mistakes!!

Oh darn! ;-)

John Kuthe...

On Nov 27, 1:08*pm, John Kuthe > wrote:
> On Nov 24, 6:29*pm, John Kuthe > wrote:> I sure hope it turns out good!
>
> > I just made an eggnog flavored ganache to make Eggnog Truffles. 2.5lbs
> > of dark (65% cocoa) chocolate, a little less than 2 cups of egg nog,
> > 3/4 stick of butter and a little less than 1 tsp nutmeg. I have it
> > chilling now. I tasted a bit, and it tastes too dark/bitterish!
>
> ...
>
> And I HATE IT when the first thing I make is a failure!
>
> I just sampled some of the ganache I made as described above, and
> while it tastes very good, the taste is neither substantially egg nog
> (which I expected) but it's also not smooth in texture and I'm not
> sure why! I *did* use 1# of Semi Sweet Indulgence Ultra Couverature
> Chocolate artisan Dipping and Enrobing Formula (also from
> Chocoley.com) just cause I had it, but I kept it in my non-
> refrigerated basement all Summer. Maybe it was rancid, or ?
>
> So I have over 2 pounds of soft somewhat grainy ganache that tastes
> fantastic! Guess I will have to eat my mistakes!!
>
> Oh darn! ;-)
>
> John Kuthe...

Maybe reheating it a bit would help?

On Nov 27, 3:21*pm, merryb > wrote:
....
> > So I have over 2 pounds of soft somewhat grainy ganache that tastes
> > fantastic! Guess I will have to eat my mistakes!!
>
> > Oh darn! ;-)
>
> > John Kuthe...
>
> Maybe reheating it a bit would help?

Probably not, but thanks for the suggestion. I'm brutal when it comes
to throwing out my cripples when it comes to my Christmas Candy. I've
thrown away entire batches of English Toffee that came out grainy
rather than a good hard snap texture. It tasted fine, but the texture
was wrong, and I wasn't gonna eat that much grainy toffee.

I *will* eat this though, cause it's chocolate! Mmmmmmm! :-)

John Kuthe...

when in doubt, add alchohol :-)