One of my first food story in stock but still beautiful. Also the moment that Taverne Agency started to work with Paul Lowe, great cook, stylist, friend and owner of Sweet Paul Magazine
Chocolate dipped truffles
Recipe
Makes 30
1 cup whipping cream
1 pound good quality dark chocolate
1 tablespoon amaretto
Cocoa powder
2 ounces good quality dark chocolate
candied ginger
saffron
shaved white chocolate
1 cup whipping cream
1 pound good quality dark chocolate
1 tablespoon amaretto
Cocoa powder
2 ounces good quality dark chocolate
candied ginger
saffron
shaved white chocolate
Have cream in a saucepan and bring slowly to a boil.
Place the chocolate and amaretto in a bowl and pour the cream over.
Stir gently to dissolve the chocolate.
Pour the mixture into a small l6x6 baking dish covered with wax paper.
Leave to cool.
When the mixture is set, cut the truffle into 30 square pieces.
Melt the chocolate slowly.
Dip each piece in the chocolate and place on wax paper.
Decorate with candies ginger, saffron or white chocolate.
Cool and serve.
Place the chocolate and amaretto in a bowl and pour the cream over.
Stir gently to dissolve the chocolate.
Pour the mixture into a small l6x6 baking dish covered with wax paper.
Leave to cool.
When the mixture is set, cut the truffle into 30 square pieces.
Melt the chocolate slowly.
Dip each piece in the chocolate and place on wax paper.
Decorate with candies ginger, saffron or white chocolate.
Cool and serve.
Image: Dreyer-Hensley via Taverne Agency. Recipe: Paul Lowe
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