Whilst perusing groupon I discovered a course for chocolate truffle making. I could always learn more about chocolate. Flammen & Citronen hosted their truffles course here:
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| The Blacksmiths Arms |
The course was held on the top floor up a spiral staircase :( Directly above a pub :)
Here I had many a pint during intermittent breaks which were taken whilst chocolate was being tempered. I'll do stairs for beer and chocolate.
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| The set up. |
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| The goods. |
The course began with chocolate tasting (almost my favorite part.) We were instructed to break pieces of chocolate and listen/feel for the differences in snap. Tasting the chocolate entails closing your nose with your fingers, placing a square in your mouth, and then inhaling sharply before releasing your nose in order to incorporate oxygen and fully "taste" the chocolate. This grew tiresome after a while as I was more prepared to stuff the chocolate in my face at my usual pace and this exercise "slowed me down." But it was worth learning. Other more reasonable students seemed to enjoy it.
We were prepared hot chocolate and instructed to place our remaining squares into the hot chocolate to intensify the flavor. It was very good, but not quite hot. I finished mine and walked down to the pub for pint.
Here we have white chocolate being tempered. We saw immediately as the cocoa butter started to separate from the white chocolate. Though it looked a bit like adipose tissue I realized chocolate in all forms is beautiful to me.
After we cooled our chocolate we broke it into equal pieces and rolled the pieces into balls. These balls were then dipped into melted chocolate.
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| Garnishes: Raw cocoa nibs, pink peppercorns, barberries, a curry spice and a cajun spice. |
We had a truffles made from white, dark and milk chocolate. Also a few different garnishes for our truffles in order to experiment with unusual flavors. This was my favorite part as you had to decide which spices you wanted to go on which chocolate. I tried my hardest to get an even spread of flavors but enrobed in chocolate it was hard to remember which truffles were which. A lot of people just piled an assortment onto each truffle and hoped for the best.
Our babies went home in tupperware we had been instructed to bring and I'm glad I chose something large. Mine weren't completely set when I took them and stacking them on top of each other would have been disastrous.
All in all the course was worth while. By the time I left I was fairly buzzed and high on chocolate/caffiene. I learned how to make delicious truffles and taste a variety of spices with different chocolate which saved me from having to do all the buying and testing from home. I also learned how to "taste" chocolate properly which I like will never do again. Time is money. Money is chocolate.
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| Muah. |
