• Top Parisian Noshes - 02

    From Dave Drum@1:3634/12 to All on Mon Feb 27 14:50:00 2023
    The Chocolates at Patrick Roger: Patrick Roger calls himself a "chocolatier-sculpteur," and the fantastical forms that fill his shop
    windows - life-size animals and expressive abstract volumes, some carved
    from enormous blocks of chocolate - have become fixtures in the wealthy neighborhoods where his seven boutiques are found. Inside, however, it's
    the miniatures that get all the attention: Refined squares of chocolate,
    filled with ganache, praline or marzipan, fan out in boxes beneath the
    glass counters like fine jewelry.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Bourbon Truffles
    Categories: Vsndy, Chocolate, Dsity, Booze, Nuts
    Yield: 17 servings

    8 oz Bittersweet chocolate
    3/4 c Heavy cream
    pn Salt
    2 dr Vanilla extract
    1 tb Bourbon
    Cocoa powder
    1/2 c Toasted crushed pecans,
    - pistachios or hazelnuts

    Set a stainless steel mixing bowl over a pan of boiling
    water to make a double boiler. Put chocolate, cream and
    salt in bowl and heat until chocolate is completely
    melted, about 15 minutes.

    Add vanilla and bourbon and whisk thoroughly, until
    mixture is smooth and shiny. Pour into a pie plate or
    baking dish, cover with plastic wrap and refrigerate
    until firm, about 1 hour.

    Use a melon baller or soup spoon to make rough ½-ounce
    spheres. Roll between cocoa-dusted palms, then in
    crushed nuts. Refrigerate, but don’t serve them ice
    cold; remove from the refrigerator 10 minutes before
    serving.

    By: David Tanis

    Yield: 16 to 18 truffles

    RECIPE FROM: https://cooking.nytimes.com

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