Remember all of the wonderfully seasonal stone fruit you put up in jars last summer? The incredible peaches, plums and nectarines you bought in bulk at the farmers market in August and spent an entire day making perfect in Ball jars? Well here is a…
Here’s to a very wonderful and prosperous 2016! Wishing peace, love and happiness to all… Behold the mighty Bay Laurel!
Chocolate and the holidays go together well to say the least. Making truffles couldn’t be easier and they make a big impression on the people. No secret here: use the best quality ingredients you can find. No less than 61% cacao chocolate, organic heavy cream, good booze (for interesting flavor profiles),etc.
Easy rule of thumb for dark chocolate truffles….
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1 T booze ( use common sense; Grand Marnier for orange, Drambuie for scotch, kahlua for coffee, etc)
1/4 t sea salt
Unsweetened cocoa powder for rolling
Place chocolate in a bowl. Bring cream and salt to a simmer in a small saucepan. Pour over chocolate and let stand for two minutes. Whisk until smooth.
Pour chocolate mixture into a parchment lined square dish (8 inch works) and refrigerate until chilled, about 30 minutes.
Remove chocolate block using parchment to lift up and out onto a cutting board. Cut block into small squares. Place squares into cocoa powder. Shake off excess. Ready to serve.
Remember: good chocolate, good cream and good booze.
Happy New Year from BLC
…with apologies to Martha Stewert.
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