Comments on: How to Make a Truffle from Scratch

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 12 Feb 2007 05:41:54 +0000

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By: Noneng

Noneng — Fri, 01 Dec 2006 16:37:04 +0000

Wow! Your own chocolate… awesome…

BTW, I love your site! DO you mind if I link my site to yours?

By: ilingc

ilingc — Thu, 30 Nov 2006 08:59:33 +0000

i bow to your efforts. *bow* ;)
that said, if i went through all the efforts you did in making the single truffle, i would probably be so exhausted that i wouldn’t even have the strength to bite into that one. :)

By: Danielle

Danielle — Wed, 29 Nov 2006 15:08:54 +0000

Curious – It helps to make sure they’re done right before visitors arrive. ~.^

Jeanne – It actually is as easy as it sounds! Seriously, go give it a try.

By: Jeanne

Jeanne — Wed, 29 Nov 2006 11:49:05 +0000

OK, I am wildly impressed!! I thought I was being adventurous jsut attendign a truffle workshop – making your own chocolate takes adventurous to a whole new level. You make it sound astonishingly easy, but I imagine that, like with all pioneers, the rest of us will find this a hard act to follow ;-) Great post!

By: Curious

Curious — Wed, 29 Nov 2006 02:04:05 +0000

Brilliant!

Like Brilynn, I wish I’d had the self control to EAT just one.

By: Danielle

Danielle — Tue, 28 Nov 2006 19:32:07 +0000

Brilynn – I didn’t even eat the one; I gave it to my parents to split. (Okay, I ate about a truffle worth of spare ganache coated in crushed nibs, though.)

yoony, Ari, tw, Meena – Thanks!

Helen – Definitely get a spice grinder, they’re great to have around. I use mine all the time. What I really want is a better spice grinder, the Indian sort (like the Sumeet) where you can scrape the inside while it’s still grinding.

Scott – Pretty close, I think, though I’m not sure how it looks on your monitor.

johanna – He really did come off as a wonderful man, didn’t he? I’m lucky; Scharffenberger chocolate is actually very reasonably priced at my local food co-op.

Yvo – It really is that easy! I promise. Also, what novalis said.

Debi – Thank you! Now I really can’t wait to see what you come up with for SHF #26!

By: Debi

Debi — Tue, 28 Nov 2006 18:57:08 +0000

Ohmigod ohmigod ohmigod! You have taken the cacao nib to an all-time high! I’m so crazy inspired I can’t even think straight. What a brilliant idea, perfectly executed.

Now I’m inspired to go play with something for next month’s Sugar High Friday!

By: novalis

novalis — Tue, 28 Nov 2006 01:25:24 +0000

Yvo, I usually use ice water, but I think one time I forgot the ice and it was fine.

But really, a candy thermometer is a worthwhile investment.

By: Yvo

Yvo — Mon, 27 Nov 2006 20:54:16 +0000

Wow, that is really crazy impressive. You make it sound so easy but it just can’t be that easy! Can it? o_o!

I was reading over the comments from the last posting- thanks to everyone who offered help- so THAT’s what firm ball stage is! But ah… does it matter if I use cold/warm/room temp water? I assumed I’d use regular tap water but then I wasn’t sure. Thanks again everyone!