For anyone who just can't get through the day

without chocolate....you are not alone.

Ever had a really bad chocolate pang????

No chocolate in the house!

Shops closed.....10 feet of snow outside.....a million miles from

civilisation.....! what can you do to satisfy this addiction?

It is essential that you have a hidden emergency supply

when you have these drastic situations.

Recipe for Chocolate Truffles.

From : BBC..Good Food

Ingredients

300g good-quality dark chocolate, 70% cocoa solids

300ml pot double cream

50g unsalted butter

Sufficient for 8 - 10 Truffles.


Method

1.
Chop the chocolate and tip into a large bowl.

Put the cream and butter into a saucepan and heat gently

until the butter melts and the cream reaches simmering point.

Remove from heat, then pour over the chocolate.

Stir the chocolate and cream together until you have a smooth mixture.

Add any flavourings to the truffle mix at this stage

(divide the mixture between bowls and mix in liqueurs or other flavourings,

a teaspoon at a time, to taste.

Try Bourbon, Grand Marnier, Coconut Rum or the zest and juice of an orange,

or leave plain. Cool and chill for at least 4 hrs.


2.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture,

then drop the truffles onto greaseproof paper.

Or lightly coat your hands in flavourless oil (such as sunflower)

and roll the truffles between your palms.

You could also use a piping bag to pipe rounds onto greaseproof paper.


3.
Coat your truffles immediately after shaping.

Tip toppings into a bowl and gently roll the truffles until evenly coated,

then chill on greaseproof paper.

Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut;

or roll a truffle flavoured with orange zest and juice in cocoa powder.

To coat in chocolate: line a baking tray with greaseproof paper.

Melt 100g milk, dark or white chocolate for 10 truffles.

Allow chocolate to cool slightly.

With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate.

Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.


4.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month.

Defrost in the fridge overnight.

To give as presents, place 8-10 truffles in individual foil or paper cases inside small,

lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.

Just look at this picture and DRooooool.

A Swiss shop selling slabs of chocolate.

That is so considerate.

Chocolate goes well with ANYTHING.

A wonderous gourmet experience.

Coffee, wine..cheese..yes cheese..meringues..ice-cream,

strawberries (and especially rasberries), the list is endless.

Do get intouch with your stories/challenges, can't promise you a chocolate fountain

as a prize but hey you can have a lot of fun reading

other chocoholics experiences.

Q...Why is there no such organization as Chocoholics Anonymous?

A..... Because no one wants to quit!!!

Put "eat chocolate" at the top of your list of things to do today.

That way, at least you'll get one thing done.

The most wonderful chocolates I have ever tasted come from

'Schiedam' in Holland. A small family shop where they make everything on site.

They send their chocolates all over the world.

You can sit and have a cup of coffee whilst tasting the chocolates.

It is an OMG moment!

Very difficult leaving the shop.

It smells divine.

click on image for website

De Bonte Koe

Lange Haven 54

3111 CH Schiedam

Holland

Telephone Number 010-4732751

click on image for website

Note the 'square' chocolate on the bottom right of picture.

First of all you can just about put it

in your mouth in one go.....just.....(it is a biggy) and the soft caramel filling just melts

very slowly ...Mmmmmmmmmmmmmmmmmmm!!!

If you want to recommend any related sites, articles or recipes

then do e-mail me and I will add them to this page.

Have a good chocolate day!

Anne.

 

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