Comments on: Sugar High Friday #25 : Truffles! http://kitchenmusings.com/2006/11/sugar_high_frid-2.html Wed, 08 Feb 2012 22:43:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: zaklady bukmacherskie http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-7016 zaklady bukmacherskie Sun, 06 Jun 2010 09:24:13 +0000 http://www.kitchenmusings.com/?p=389#comment-7016 Hello dude, can i post articles to your website ? Let me know if you are interested Hello dude, can i post articles to your website ? Let me know if you are interested

]]> By: Luney http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-5162 Luney Mon, 21 Sep 2009 02:15:06 +0000 http://www.kitchenmusings.com/?p=389#comment-5162 When I made truffles last Christmas, I kept a flexi-ice beneath the tub of ganache and beneath the baking trey I was placing the newly-formed truffles on. I kept a dish-towel between the flexi-ice and the chocolate. I got very nice results from that. It probably also helped that my kitchen was about sixty degrees at the time. I made mine with a hard chocolate shell just because there's not much better than biting through a bitter dark-chocolate shell and then into a creamy, somehow frothy milk-chocolate filling. But rolling them in cocoa would offer a nice texture I think. I must try it. Thank you for posting this. =) I'm working my way through your previous entries and every one is filled with culinary insight. When I made truffles last Christmas, I kept a flexi-ice beneath the tub of ganache and beneath the baking trey I was placing the newly-formed truffles on. I kept a dish-towel between the flexi-ice and the chocolate. I got very nice results from that. It probably also helped that my kitchen was about sixty degrees at the time. I made mine with a hard chocolate shell just because there’s not much better than biting through a bitter dark-chocolate shell and then into a creamy, somehow frothy milk-chocolate filling. But rolling them in cocoa would offer a nice texture I think. I must try it.

Thank you for posting this. =) I’m working my way through your previous entries and every one is filled with culinary insight.

]]> By: The "Hungry" Hubby http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-4475 The "Hungry" Hubby Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=389#comment-4475 <p>I see I have a use now!! If it involves handling food, I offer my services for no charge! This truffle was really good. I had 3 of them before realizing I may need to slow down or stop and leave some for others!</p> I see I have a use now!! If it involves handling food, I offer my services for no charge! This truffle was really good. I had 3 of them before realizing I may need to slow down or stop and leave some for others!

]]> By: Brilynn http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-4476 Brilynn Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=389#comment-4476 <p>I've eaten soooo many of my truffles, I just can't stop. SHF will be the death of me.</p> I've eaten soooo many of my truffles, I just can't stop. SHF will be the death of me.

]]> By: T.W. Barritt http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-4477 T.W. Barritt Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=389#comment-4477 <p>Chocolate and red wine is perfection! I am so hungry right now, and not an ounce of chocolate in the house!! </p> Chocolate and red wine is perfection! I am so hungry right now, and not an ounce of chocolate in the house!!

]]> By: Amy http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-4478 Amy Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=389#comment-4478 <p>Your truffles are lovely. I also love chocolate with red wine, or a nice tawny port. I've been enjoying poking around the rest of your blog and I'm glad the roundup helped me find your site.</p> Your truffles are lovely. I also love chocolate with red wine, or a nice tawny port. I've been enjoying poking around the rest of your blog and I'm glad the roundup helped me find your site.

]]> By: Rika http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-4479 Rika Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=389#comment-4479 <p>Help! I tried to work on these but used Hershey's semi-sweet chocolate instead. Everything was fine but the ganache didn't set in the fridge after 3 hours so I stick it in the freezer instead, overnight. It becomes liquid again when I was trying to shape them into balls. What did I do wrong there?</p> Help! I tried to work on these but used Hershey's semi-sweet chocolate instead. Everything was fine but the ganache didn't set in the fridge after 3 hours so I stick it in the freezer instead, overnight. It becomes liquid again when I was trying to shape them into balls. What did I do wrong there?

]]> By: Veron http://kitchenmusings.com/2006/11/sugar_high_frid-2.html/comment-page-1#comment-4480 Veron Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=389#comment-4480 <p>Hi rika, I emailed you an answer to your question. You are right to freeze the ganache for the truffles. You need to work quickly since it will melt with the warmth of your hands. See my cooking notes on this.</p> Hi rika, I emailed you an answer to your question. You are right to freeze the ganache for the truffles. You need to work quickly since it will melt with the warmth of your hands. See my cooking notes on this.

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