This year's chocolates...
Feb. 15th, 2008 04:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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
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*... ;).
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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*... ;).
no subject
Date: 2008-02-16 11:11 pm (UTC)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).
no subject
Date: 2008-02-21 09:26 am (UTC)And thanks for the truffles. You have totally outdone yourself this year, dear. OMG YUM.