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This year's chocolates...
Waiting in Albuquerque airport.... I now have confirmation that every long-distance recipient has now received theirs, so I won't spoil any surprises. Among the proposals and home crises and travel this week, I managed (with significant help shopping by ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
tenacious_snail, making by patgreene and drop-offs by cyan_blue) to make homemade chocolate truffles and send them out in various decorated boxes to my various layers of sweetie-dom. There's actually an algorithm for who gets how many, based on relationship type and years of seniority (I won't explain, other than Pat gets at least double what anyone else does ;) and modified for dietary restrictions. It sounds more complex than it actually is, in practice.
Anyway... this year's basics:
- Traditional truffle rolled in Valrhona cocoa powder (most intense chocolate flavor, IMO)
- Regular truffle, dipped in chocolate (less messy on fingers)
And this year's specialty fillings:
- Intense orange-flavored, dipped and with chocolate sprinkles (lovely sweet-tangy, and an improvement over last year's)
- Mole-flavored, dipped with ground cinnamon sprinkles (cayenne, chipotle, and cinnamon... sweet sparkly rush, followed by a slow tingle)
The base for these this year came mostly from ground Lindt bittersweet and 61% local Guittard, using Ghiradelli for the specialty bases, and blended with heavy whipping cream and other flavorings (I didn't promise to reveal *all*... ;).
tenacious_snail, making by patgreene and drop-offs by cyan_blue) to make homemade chocolate truffles and send them out in various decorated boxes to my various layers of sweetie-dom. There's actually an algorithm for who gets how many, based on relationship type and years of seniority (I won't explain, other than Pat gets at least double what anyone else does ;) and modified for dietary restrictions. It sounds more complex than it actually is, in practice. Anyway... this year's basics:
- Traditional truffle rolled in Valrhona cocoa powder (most intense chocolate flavor, IMO)
- Regular truffle, dipped in chocolate (less messy on fingers)
And this year's specialty fillings:
- Intense orange-flavored, dipped and with chocolate sprinkles (lovely sweet-tangy, and an improvement over last year's)
- Mole-flavored, dipped with ground cinnamon sprinkles (cayenne, chipotle, and cinnamon... sweet sparkly rush, followed by a slow tingle)
The base for these this year came mostly from ground Lindt bittersweet and 61% local Guittard, using Ghiradelli for the specialty bases, and blended with heavy whipping cream and other flavorings (I didn't promise to reveal *all*... ;).
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You are too cute! :-)
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Do I rank high enough to get at least half a truffle in a baggie??? Damn, those sound good...
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And you did get two dresses... (bats eyes).
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Gosh! These are handmade!!!! Wow! I thought they were from a commercial haute chocolatier. How super extra special!!!
I'm honored to have achieved a level of sweetiedom to be able to receive such a delightful gift. I was thrilled when my doorbell rang & wowed when the little box came rolling out of the big one.
What a deliciously sensual feminine experience to eat truffles for breakfast sent from California.... from *you*!
How sweet to hear of the roles of the loves in your life who participated in the making. The experience is all the more imbued with different flavors of love and I will savor these thoughts as I do the chocolates themselves.
Thank you, everyone :-)
PS. You know my nerd fetish is dying to see the algorithm in equation form.... ;-)
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As someone who was likewise alone and fending for themselves on V-Day, I'm glad that it brightened things for you. :)
Yes, there was a spreadsheet copied on to a red piece of paper, when packing. Someone may have inadvertently gotten it as layering... hopefully not (blush, again).
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And thanks for the truffles. You have totally outdone yourself this year, dear. OMG YUM.