Text 20236, 106 rader
Skriven 2009-01-30 06:54:49 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: BACON CHOCOLATE 90129
=============================
 -=> Quoting Dave Sacerdote to All <=-

 DS> For Christmas 2007, Lynn made a variety of confectionery truffles to 
 DS> give as Christmas presents.  They were outstanding - delicious creamy
 DS> chocolate filling with either a white chocolate or milk chocolate
 DS> coating - and I told her that I'd bet they'd taste great if we made
 DS> them with some kind of bacon filling.  We kicked around some ideas, but
 DS> never really got around to trying it until last weekend.

That is an original and imaginative creation.  Congrats to you both.

 DS> Many of you know my friend Roger because he often shows up at Enfield
 DS> picnics.  His daughter Stephanie speaks fluent Mandarin and recently
 DS> earned a degree in Chinese Studies at Rice University. She teaches
 DS> English at a school in Shanghai and recently came home for a visit
 DS> while the school is closed for "spring break."  Roger and Vickie (his
 DS> wife) threw an "open house" Saturday for friends and family so they 
 DS> could get a chance to say hi to Stephanie and as a general excuse for
 DS> a party.

Does Stephanie teach in Shanghai, or the nearby city of Suzhou?  I have
an Australian friend who teaches at a British-based college there -
Dulwich College.  She was also off for a spring break recently.  Of
course it is likely that there are other English language schools in
Shanghai, but lately I have been finding that the "six degrees of
separation" in my own case is often much less.  As I have a standing
offer to visit her in that beautiful "Venice of the East", I might be
able to get there later this year.  The girl's name is Meradee, and as
she comes from coastal NSW, she has a strong Australian accent, which
is doubtless being passed on to young Chinese students.

 DS> Bacon-Chocolate Truffles

 DS> 1 3/4 to 2 pounds slab bacon
 DS> 1 1/2 pounds milk or dark chocolate
 DS> 1/4 cup butter
 DS> 2/3 cup evaporated milk
 DS> dipping chocolate

 DS> ALL RIGHTS RESERVED

I should think so!

 DS> be almost unworkable.  When completely chilled remove the
 DS> plate from the fridge and use a small melon baller to scoop
 DS> out small amounts of truffle mixture and roll them quickly
 DS> into balls.  Set the balls aside on a lined baking sheet as
 DS> you go.  Work quickly - the mixture can only be rolled when
 DS> it is very cold, and heavy ceramic plate will help keep it
 DS> cold while you work.  After all the mixture is rolled, put the
 DS> baking sheet full of truffle balls back into the fridge and
 DS> chill thoroughly again.

I can see that you would need a very delicate touch, and careful
control of the temperature.  Best done in a kitchen which was quite
chlly.  (Not like here, where we have just experienced the hottest
minimum night temperature ever recorded, of 33.9C (93F), after a
maximum of 45.7C (114.3F) yesterday, which was the hottest for 70
years.)

 DS> Melt the dipping chocolate, then allow it to cool until blood
 DS> warm - too hot, and the truffle centers will melt as you try
 DS> to coat them.  Dip the chilled truffle centers into the 
 DS> chocolate to coat, and set them aside in paper candy cups to
 DS> cool and harden.  Keep refrigerated until an hour or so 
 DS> before serving. At room temp, the coating will be hard but
 DS> when bitten into will release the luxuriously creamy centers
 DS> filled with crunchy bacon bits.

That sounds like an almost orgasmic experience!  Well done.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cumquat Liqueur Chocolates
 Categories: Candies, Chocolates, Porn
      Yield: 20 Servings
 
      1 kg Cumquats
      1 kg Sugar
      1 l  Brandy
    500 g  Dark chocolate
 
  Take good, almost ripe, cumquats, with stems removed, and pierce all
  over with a fork.   Place in a sealable jar, with the sugar and
  brandy.
   If necessary, divide between several jars, making sure they are
  almost filled. Leave for a minimum of 6 months, or up to a year,
  turning occasionally to make sure contents is thoroughly mixed. At
  the end of that time, or when the need arises, drain the liquid from
  the cumquats. (This liqueur may be drunk if desired.) Dry the
  cumquats and keep at room temperature while heating the chocolate in
  a double boiler. When it is molten, drop the cumquats in, one at a
  time, allowing the chocolate to form a solid coating.
   Remove with a fork and allow to cool on greaseproof paper.   Store
  in a cool place, and feed to unsuspecting guests.
   Warning! Not for the children!
  
  :       Leonore Scott for the chocolate part, Glen J for the liqueur
 
MMMMM
 

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