Month: March 2013

The French Truffle

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candy & chocolate / desserts & sweets / In the Kitchen
french-truffles

I do love the simplicity of a unfussed truffle. No gild or frill. Just quality chocolate, a bit of cream, a splash of cognac, a wisp of sea salt, and butter dipped and dusted. The French Truffle 9 oz bittersweet chocolate (min 65%) 6 oz heavy cream pinch sea salt 1 Tbs unsalted butter 2 Tbs cognac *chocolate for coating and cocoa powder (or powdered sugar) for dusting Bring heavy cream and sea salt to […]

Lollipops

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candy & chocolate / desserts & sweets / In the Kitchen
lollipops1

These are rather simple. Of most importance is that you thermometer is accurate and humidity levels are at a minimum. Lollipops 2 cups sugar 2/3 cup corn syrup 1/2 tsp cream of tartar 1/4 cup water 2 tsp flavor (if using extract–much less if using oils) food color Place sugar, corn syrup, cream of tartar and water in a heavy bottomed pot. Stir to combine, and wash down sides with a pastry brush dipped in […]