Well, our stove doesn’t have a pilot light, but I trust you get my point. It’s almost time to start caramelling and chocolatiering again, and I invite your ideas on what flavors I should consider.
On the caramels side, I’m thinking chocolate-espresso caramels ... maybe rum caramels. Thoughts on those ideas? Any other suggestions?
For the truffles, I have been threatened with permanent bodily harm if I don’t make my mint julep truffles again, so that’s a given. If your brain needs a refresher on other flavors considered and created, a search here for “truffles” or “chocolate” might turn up all the old flavors and conversations (if not, running google through just this domain may pull out more). New ideas are welcome too—but please keep in mind I do not aim to compete with the likes of Godiva, Lindt, et al.; my focus is on creating flavors that you won’t find anywhere else.
The comment box is yours ... with one last word: previous customers’ feedback will be given more consideration than new folks’.
Getting Ready to Light the Pilot Light ...
Why, yes, I believe I did ...
I adored the Inca Gold truffles. I wasn't excited when I ordered a few--- I was more interested in saying I tried them. The mix between the spices and the chocolate was spectacular.
[Maniacal laughter] “No one expects Inca Gold truffles!” They’ll be back, I expect ...
I have considered all the flavors you’ve mentioned, lewlew ... it seems to me amaretto and coffee flavors are abundant already. Which is not to say I won’t do them, but I’d like some kind of twist ... I’ll keep thinking on it. On the lavender, it seems such a delicate flavor; how to get it to rise above the chocolate?
You would have to mention brownies, wouldn’t you? I adore good brownies. [Found a clever, easy way to make scrumptious gluten-free ones, even!]
They were mighty tasty
Yes, a good brownie and a cup of amazing coffee is a fine way to relax!
As for the lavender, you might be surprised at the strength of its flavor: http://whatscookingamerica.net/Lavender.htm .
I know coffee is a truffle staple flavor; the White Russian suggestion was a spring board for thought. With your recent interest in bitters, maybe a line of drink inspired truffles, including some bitters???
How about a Scooby Snack truffle: http://www.drinksmixer.com/drink528.html
Yum!
speaking of gluten free....
.... have you heard of Gluten Free Girl ?
Yep.
Yes, I’ve been familiar with that blog for a few years. Her positive attitude is very inspirational, but I will confess that sometimes I am bemused by what I read there. In one entry some time ago, she went on and on about gluten-free almonds ... but as far as I have been able to research, almonds do not contain gluten. Processed nuts may have gluten-containing substances on them, but not raw almonds. I don’t think she made that distinction, and thereby possibly sent some individuals into a panic.
Gluten Free Brownies
Did someone say Passover brownies? There are some really good recipes for these if you're interested.
Always interested.
Lessee ... chocolatey goodness that MAL can enjoy too. How can I not be interested? Share away at your convenience, good sir!
Did someone say chocolate???
I adored the Inca Gold truffles. I wasn't excited when I ordered a few--- I was more interested in saying I tried them. The mix between the spices and the chocolate was spectacular.
Something new--- I'm always a fan of Amaretto and chocolate. Also, have you considered a lavender truffle? How about a White Russian, a mix of white chocolate, dark chocolate and Kahlua?
See, I knew I needed to stop by here this evening. I've been in a chocolate mood all night and just put in a pan of brownies to bake.