Permalink

1

Recipe Rookie: Chocolate Truffles

As I was finishing up my holiday shopping in SoHo in early December, I sensed my blood sugar levels taking a turn for the worst. The answer was pit stop at Kee’s Chocolates on Thompson Street for a few truffles and a lychee macaroon. While not the healthiest afternoon snack, it was the perfect indulgence for a Friday afternoon in Manhattan. 

Kee’s Chocolate’s got me thinking about truffle making and how involved it may be. It’s really just chocolate ganache with a few flavorings dipped in melted chocolate, right? How difficult could it be? I decided to find out last week. Continue Reading →

Permalink

1

Kitchen Don’t: Improvised Double Boiler

In my cake post earlier this week, I forgot to address another moment of culinary near-failure. I was about to begin the Magnolia Bakery recipe for chocolate buttercream frosting when I realized, “Oh crap, you have nothing even close to a double boiler.” The recipe calls for 9 oz of chocolate melted in a double boiler and then cooled before being mixed in with the butter, sugar, etc.

I own only one metal bowl, so I filled my smallest saucepan with water, placed the bowl in it, and poured in the chocolate. I used an oven mitt to hold the bowl when I stirred, protecting me from hot metal and boiling water.

Next kitchen investment: a set of glass bowls.