I mostly make “bark” at Christmas, , and once made ?truffles. I used to make dipped pretzelsI; not sure if that counts. No recipe but I worked really hard on tempering.
Thank you!
I made three batches with 8 oz chocolate, 2/3 cup heavy cream, 1Tb butter, and 1 tsp vanilla. Plan is to let it cool at room temp before scooping balls (with my new scoop!),
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but I may spread in a pan and cool in fridge if it takes too long.
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Serious Eats notes
“The classic formula is to use two parts chocolate to one part cream. Eight ounces of semisweet or bittersweet chocolate and ½ cup of cream will make about two-dozen truffles”
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And candied pecans.
Yay! My favorite holiday project!
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