I broke the bank on 8 ounces of fine baking bar chocolate and whipping cream and spent the evening making chocolate rose ganache for truffles. Mmm Mmm - not only did the room light up with this terrific aroma, the taste was delightfully sensational! Instead of rolling in cocoa powder I shook the delights up in rose petal sugar. I have to work on the technique, but delicious.
Dream Sweet
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