Make your own Chocolate Truffle for this St Valentin week end

The Gourmandise School   of Sweets and Savories

Show them all love. I usually have a real easy time not jumping on the bandwagon. I can do without holiday lights on our mailbox and turkey feather wreaths on the front door. But a holiday defined by chocolate and love? ALL over it. This year, like most years, Ruth (our in-house Chocolatier and cacao educator extraordinaire) and I will be consuming copious amounts of chocolate in the name of research and development. Cue the violins. Hadley just brought a collection of American chocolates back from our country's only cocoa-producing region (can you guess where), all to sort through the meh from the great so you can have a most delicious experience next time you're in class (second row of strings: Go)! Lastly, so that no one else feels left out, we stocked up on chocolate a few weeks ago before the vultures emptied our wholesaler's stock. With that, we'll be making custom chocolate bars on Saturday, Old School favorites on Sunday and the best.chocolate.chip.cookies.ever this coming Monday.  For those of you hungry enough to have read this far down- you've won the golden ticket! Enter code Love20% and save 20% off your entirepurchase from today until Sunday (excluding the Alice Medrich classes, more on that delicious news in a few weeks). Custom Chocolate Truffles Choose your adventure: infuse the cream by warming it, adding your chosen flavors and covering it for 30 minutes. Strain and go on as directed. Need ideas? Try a bag of earl grey tea, a pinch of lavender buds, the zest of half and orange or a few pieces of pear. Place in a medium bowl: 10 oz bittersweet chocolate, finely chopped (or run through a food processor) Place in a saucepot: 1 cup heavy cream Set aside: 1 ¾ oz butter, room temperature 1. Place the chopped chocolate in a medium-sized bowl 2. Place cream in medium saucepot, bring the heavy cream to a strong simmer.  Remove from heat and let rest for 30 seconds. 3. Pour the hot cream directly over the center of the chocolate. Allow it to sit for 15 seconds. 4. Stir the ganache until all the chocolate has melted. Stir in butter. 5. Let ganache set in room temperature for 6 hours or freeze for 1 hour. 6. Shape truffles by scooping a bit out and loosely shaping into a knobby ball with your palms. Don't try to get them perfect- these are lovely and rustic. 7. Roll truffles in cocoa powder or anything your heart desires. Wishing you a delicious day,  Clémence and Hadley