A new cake 1039I make it in a bundt pan...but it is up to you. And I use...
A new cake 1041Don't let the length of this recipe put you off. It isn't rocket science and you can do some of it ahead. Trust me, this...
Thank you for your comments, Kimberly and Marcella. The cupboard was getting low yesterday on sweets so I asked what everybody wanted and the daughter said she wanted mint truffles. The Guittard bittersweet I use is not really a whole lot more bitter than some semisweet I've used, so I thought maybe I'd experiment and see what would happen if I left out the sugar. I had Amber taste the bittersweet and she said it was fine as is, so I didn't add sugar. It still developed a grainy look to it. To be honest, I can't feel the graininess in my mouth, but it sure looked grainy. It must be the situation you mentioned, Marcella, where the cream is just too hot. This kinda surprises me and kinda doesn't. Haha. Make up my mind, huh? Well, I find it surprising because one common method for making truffles is to bring the cream to a boil and then take it off the stove and pour it over the chocolate. But then you're not supposed to get the chocolate a lot more than about 115 degrees, and surely the boiling cream is a lot hotter than that. The next time I do truffles, I'm going to use a thermometer and not let the cream get very hot.
A new cake 1040On Mon 14 Mar 2005 04:53:44a, Michael wrote in rec.food.cooking: Michael, here's a recipe I made recently and thought quite nice...
In contrast to the grainy texture I got with the boiling cream and choc- olate, I melted some more chocolate with smooth peanut butter for a coating for some peanut butter things, and it stayed incredibly smooth the entire time.
Again, thank you for your comments!
Michael
