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Recent Reviews

Re:Classic Chocolate Truffles

These truffles taste wonderful, but I'm sure that is mostly decided on what chocolate you choose. I used Ghiradeli Bittersweet for the centers and Lindt for the dipping. The dipping chocolate amount in the recipe was way too much. I only used 1.5 lbs and still have half left. Don't waste your money, buy less. Using a pastry bag was very easy and made my truffles more uniform. After cooling for an hour when trying to roll them in my palms, they broke apart. Again, may have been the chocolate I used. I ended up just manipulating them into rounds with my finger tips, no rolling. I thought tempering would be best, but was extremely hard for me to keep chocolate in that 3 degree range, so I gave up and rolled in coconut and cocoa and left some with just a chocolate coating. Taste great, I may not make again because of the work involved, but maybe each time I make them I will get more efficient, we'll just have to see.

Posted: 09:45 am on December 11th 2013