Christmas Time is Here
December 25, 2007 – 12:59 am
For me, that means making chocolate truffles, and this year I used all organic ingredients: chocolate
For the smooth ganache centers, I used equal parts cream and chocolate (about 16 oz. on a dry scale). I brought the cream to around 130 degrees Fahrenheit, and then added about 2 ounces of roughly chopped fresh lavender leaves (because, unfortunately, you just can’t get fresh lavender blossoms from the wild at this time of year).
I let this simmer gently for about half an hour, strained out the solids, then stirred the cream into the chocolate chunks.
And once this cooled to a solid state, I scooped 1.5 oz. balls and froze them on a sheet pan. Then, of course, I dipped them in melted chocolate and allowed them to come to room temeperature. I would have photographed the finished product if I’d thought of it, but by that time it was five in the morning. So I boxed and wrapped two pounds, then went to bed.
Well, it just wouldn’t be the holidays if a household pet didn’t devour a whole turkey, pie, or box of treats. About six hours later I woke to the sound of my housemate screaming at her Golden Retriever, Keisha. The beast had gotten into the box and eaten every last organic lavender chocolate truffle therein while we slept. Apparently, chocolate is deadly poisonous to dogs, and so there was about an hour and a half of working to inspire Keisha to vomit in the kitchen. Amazement of amazements! The regurgitated ganache looked much the same on the floor as it did in the bowl the night before, except maybe a little creamier. But Keisha apparently got most of the chocolate up. She was fine. No more problems, other than my broken heart.
Actually, I did have some extra truffles on hand. I boxed them up and Someone Very Special is now in possession of them. Christmas wasn’t ruined after all.
And that’s my Christmas story.
