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Karen, what kind of store would one find the "better quality" chocolate for your truffle recipe? I live in a small town but shop in a small city (pop. jut over 100,000). Not too much in the specialty store department.

and can I safely assume that the carb count is for the total instead of servings?

Umm, a store in Toronto?

You can use Baker's, but the texture is grainy.

Karen

Yep!

I don't take responsibility for people who cut the whole pan into 8 pieces and call each one a serving.

Karen

Umm, like yeah ... but what KIND of a store? (LOL)

Is there a specialty type store that sells this stuff? I wouldn't imagine that the Bulk Barns in Toronto would sell it would they? Is there a special store where one buys good chocolate?

Any sort of "gourmet" food store. I'm not sure what Bulk Barns carry, but it sounds as if they may have Callebaut chocolate. I think even Superstores would carry it. Other brands are Scharffenberger and Vahlrona.

Be prepared to shell out mucho bucks for the latter two brands. Callebaut is usually quite reasonable, especially in bulk. But, Valrhona is the creme de la creme of unsweetened chocolate.

Karen

Karen-

The recipe didnt turn out right. I think the cream, chocolate and butter somewhat sepperated. The chocolate start solidifying once at room temperature, which made it hard to mix. Any tips?

There is moistuer comeing from the bottom, and it tastes alot like butter

At room temperature, the chocolate should be liquid enough to still stir. If you want to try it again, aand the chocolate hardens, warm it only enough to make it liquid again.

Both the butter and the chocolate have to be at approximately the same temperature to mix smoothly without the butter melting.

Karen

Well I didnt whip the cream, I just mixed it in, I think that was my problem. Ive never made truffles before, oops! Thanks for the great recipes! Dont you have a book coming out sometime soon?

Could have been. The recipe didn't say to whip the cream.

The cookbook will be out next fall.

Karen