Truffles

[panthergirl]

Yesterday I made truffles. Deep, dark truffles with Callebaut chocolate ganache laden with cream, butter, and the richness of Golden Lion syrup. I tempered the Callebaut chocolate shell. I dusted them with an outer sprinkling of cocoa powder. All 25 went into the fridge because I was afraid the tempering process (2 heatings, seeding, cooling, etc)

Comments

Sounds Yummy!

[feistydiva]

I've always felt a little fearful of working with chocolate. The tempering process seems like one of those things that has a very little room for error. Heck, I am always afraid of chocolates "blooming" due to improper storage.

Re: Sounds Yummy!

[panthergirl]

Yes! I have been afraid of chocolate for years, because I love and adore it, and wanted to do it *right*.