[I swore there was a photo! But I can't find it...must have deleted it.]
- Straight-up Chocolate
- Mexican Chocolate (ganache plus cinnamon & cayenne pepper: next year I'm infusing the cream with cinnamon sticks and dried chilies)
- Jasmine Chocolate (made with a teeny bit of essence of jasmine - I found it at a South/South East Asian grocery in Baltimore)
- Peppermint Chocolate
- Cardamom Orange Chocolate
- Cinnamon Balsamic Chocolate (sounds weird, I know, but they were heavenly. Here's the recipe)
My favorites were the jasmine and balsamic truffles, but the most fun part was seeing how the different additions affected the consistency of the ganache (chocolate + cream). I can't wait for next year...I'm thinking lemon lavender, something with sage or rosemary, and maybe even a garam masala-infused truffle: chocolate with cardamom, clove, cinnamon, and a touch of coriander sounds exciting. :)
2 comments:
the balsamic ones were the BEST.
glad you concur :)
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