The Tricked-Out Truffle
I've since conquered those irrational fears of tempering, and have come to relax sufficiently to actually enjoy the process. Tempering, as therapeutic as it may be, is also a process that's best applied to relatively large quantities of chocolate. And it cannot be hurried along. So relish it as I may, I still call upon this perfectly simple (and simply perfect) formula - Look, Ma, no tempering! - time and again when I need to produce a small batch of truffles or need to produce them in a jiffy.
No need to wade through thickets of technical tempering information. No need to keep in mind the three narrow temperature ranges for melting, crystallization, and working respectively.
The absence of a crisp, prim and proper, tempered chocolate dipped coat amplifies the aspect of larger-than-life, unabashedly sensual, melt-in-the-mouthiness to these truffes au chocolat. If you're partial to this, you'll know exactly the mouthfeel and sensation I had just attempted to describe in words.
These beguiling truffes au chocolat, based on Valrhona Manjari 64%, are what I will be demonstrating at an upcoming class. Ultimate Chocolate Treats II will be held at Shermay's Cooking School on 11 April 2009 (Saturday), 12 April 2009 (Sunday), 25 April 2009 (Saturday) and 26 April 2009 (Sunday) - the April schedule has all the necessary details. For all inquiries, please call the school at +65 6479 8442 or email email@example.com
The master recipe also happens to be a versatile one. Variations include:
Espresso Truffles Valrhona Manjari 64% Dark Chocolate Truffles infused with Illy Espresso and Pure Coffee Extract
Tea Infused Truffles Valrhona Manjari 64% Dark Chocolate Truffles infused with Jasmine Tea or Earl Grey Tea
Orange Truffles Valrhona Manjari 64% Dark Chocolate Truffles infused with Fresh Orange and Pure Orange Extract
Peppermint Truffles Valrhona Manjari 64% Dark Chocolate Truffles infused with Mint Tea and Pure Peppermint Extract
PS: Dear S & D, if you are reading this, thank you again for the lovely gift. While it's not exactly difficult to figure out my weakness for tableware, how on earth you managed to figure out my fondness of anemones, and not just any anemones but belle epoque inspired ones, is beyond thoughtful! xoxo