Using sections of PVC piping, Chef Jean creates a dessert using hazelnuts (or almonds, walnuts or pecans), ground chocolate chip cookies, ganache, whipped cream, cocoa powder, and raspberries.

What’s so great about this is that I’ve got everything in my kitchen to make this right now (except for the PVC, but I could make a five minute run to the store), and because it’s so easy (though not necessarily quick – it needs several hours in the freezer!) I can make it for a delicious after-dinner surprise and not feel like I’ve spent so much time on something that’ll be gobbled up within minutes.

Post from: Chocolate Bytes

[image: lindor product photo]

Lindt considers their 60% truffles “extra” dark and ok, more power to them! (They’re definitely dark but not necessarily extra!) The Extra Dark truffles are a limited edition addition to their truffle line, which already includes milk, dark, peanut butter and a few seasonal versions.

I’ve had the milk and dark Lindor Truffles before and enjoyed them, so I’m thinking I must have picked up a package of Extra Dark that was near the end of its shelf life or sat in the delivery truck too long. Each truffle had already bloomed, and most were just flat-out deformed – not one looked like this!

At room temperature they were a gooey, melted mess and after I put them in the fridge for a bit I felt like I was going to break a tooth when I tried them. It’s become a balancing act between fridge and counter!

The smooth center stayed pretty solid (unless it was fully at room temperature, then the whole thing was smooth!) and after cutting into it a bit more it was obvious that it had probably been affected by the heat:

So, overall and despite the appearance of the truffles, which was pretty bad, they were really tasty. Lindt makes some smooth chocolate and the 60% truffles had a hint of bitterness, which I like. There was no waxy mouth feel and they have a light, almost fruity aftertaste.

I found the 8.5oz bag at Cost Plus World Market for about $5.

Post from: Chocolate Bytes