![]() ![]() Since 1976, when her renowned shop, Cocolat, opened and her first dessert feature (of many) appeared in a national publication, Alice’s innovative ideas and recipes and her insistence on quality ingredients have influenced a generation of confectioners, pastry chefs, and home cooks. ![]() Remove truffles from the fridge about 10 minutes before serving.Īuthor, pastry chef, and teacher, Alice Medrich is one of the country’s foremost experts on chocolate and chocolate desserts. If necessary, toss with a little added cocoa and/or remove excess cocoa by shaking truffles gently in a coarse strainer. Remove the truffles from the refrigerator about 15 minutes before serving. ![]() Store the truffles tightly covered for up to 2 weeks in the refrigerator or freeze them for up to 3 months. If desired, use a micro plane zester to grate the zest of an orange directly over the truffles and toss them again. Pour the truffles and from one bowl to another to thoroughly coat them with cocoa. Transfer the cubes to the bowl of cocoa powder. Use a long knife dipped in hot water and wiped dry to cut the sheet into strips 3/4” to 7/8” wide. Put cocoa into a medium bowl and have another bowl handy. Let the sheet of truffles stand at room temperature for 10 or more minutes to soften very slightly. ![]() Remove the truffle pan from the refrigerator and use the liner to transfer the truffle sheet to a cutting board. Cover and refrigerate for at least three hours (or up to 3 days) to harden. Pour the mixture into the lined pan and tilt to level the mixture. Stir frequently until the chocolate is melted and smooth. Place the chocolate, butter, olive oil, and salt in a medium stainless-steel bowl set directly in a pan of almost simmering water. Line the bottom and all sides of an 8-inch square pan with foil.
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