I love art.....even food art! For years, I've wanted to learn how to make chocolate truffles. So, I took a course with a great instructor Meghan Ferry. The course was held at Fran's Bakery Supplies in Fairfax.
You definitely need the right equipment and top quality ingredients, but otherwise it's not hard. It takes two days to make truffles because of the cooling time and the fact that everything is done by hand one (okay sometimes two) at a time. There are definitely techniques to practice to get the truffles looking even better, but I think they look extremely professional on my first try. I definitely took my time finishing the truffles so they look their best! Here's what we made (from left to right):
Amaretto truffles: amaretto flavored ganauche filled chocolate shell, hand dipped in dark chocolate and rolled in crushed sliced almonds.
White chocolate cherry truffles: white chocolate with kirchweisser and dried cherry ganauche in white chocolate shell, hand dipped in white chocolate covered in croquant.
Dark chocolate truffles: hand rolled dark chocolate ganuache, dipped in dark chocolate and covered in chocolate sprinkles.
Grand marnier truffles: hand rolled grand marnier ganuache, doubled dipped in milk chocolate and drizzled with dark choc.
Marshmallow smores lollipops (back): toasted marshmallows, dipped in dark chocolate and covered in graham crackers.
Yummmmmm!!! There is a whole circle of pastry/chocolate artistans who go to the conferences and workshops and study with masters, just like us oil painters. I wonder if they have "cooking jams" like Tricia Ratliff's "artist jam"?!!! This might be a whole new artistic outlet for me. Next to conquer fondant and gumpaste flowers....a truly amazing art form.
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