From: kochmar@sei.cmu.edu (John Kochmar)
Newsgroups: alt.romance
Subject: Re: What is love really about
Date: 8 Apr 92 22:41:57 GMT
Organization: The Software Engineering Institute


In article <1992Apr8.034738.23584@bronze.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
|>  
|> >Love is the frosting on the cake: it's lovely and it tastes good and
|> >keeps the cake from drying out, but it's not the cake itself.
|> 
|> If you make it right, the frosting tastes better than the cake. Try
|> again, and use real butter instead of Crisco.

Forget the butter.  Make a nice chocolate ganauche*, add a little
raspberry sauce, and you'll forget all about the cake (though, it does
make a nice base to spread the ganauche on ;^)

(*) my dictionary doesn't have the french spelling for this mixture, which
is basically whipped cream with chocolate.  I'm mildly dyslexic, so I'm
sure I spelled it wrong, but such is life, as I am work, and my cake bible
is at home. ;^)

|> "The truffle is not an outright aphrodisiac, but it may in certain
|>  circumstances make women more affectionate and men more amiable."
|>                                                 ...Brillat-Savarin

Me thinks you use American chocolate when making your truffles; try
using an imported Belgian chocolate, fresh hazelnuts, and 1 oz of
chamborde to the mixture.  Orange liquor also works very well.

chocolate john

P.S.    What the hell, just try the following recipe.  Then let me know
	if you think truffles aren't an aphrodisiac...  And remember,
	use *good* chocolate!

+++++++
Subject: the revised truffle recipe (with additional notes.)
From: John Kochmar <kochmar@SEI.CMU.EDU>

HAZELNUT TRUFFLES - by Marlene Gilbert
- - -----------------

3 cups hazelnuts
1 cup evaporated milk
12 oz. bittersweet chocolate
1/2 cup powdered sugar

special equipment: 1 food processor

Preheat oven to 350 degrees.

Spread hazelnuts on a jellyroll pan and toast until golden brown.
Allow to cool before starting next step.  Process nuts in food
processor with metal blade until a smooth butter/paste forms.

Cut chocolate into 1" pieces.  Add to nut butter in the food processor
and process about 1 minute.  Heat evaporated milk in a small saucepan
over medium heat.  With motor running quickly pour in hot milk and
process just until combined (it will happen within a couple of second
after adding the milk).  Don't leave it on too long--just until
combined (too long could ruin your food processor).

Spread mixture in a buttered pan and *chill until firm* (at least 4
hours -- I usually leave it in over night).  

Coating hands with confectioners sugar, roll rounded teaspoons of
mixture into small balls.  Roll in additional confectioners sugar and
chill.  Let stand at room temperature 20 minutes before serving.

Notes:
	1) I used eagle brand sweetened condensed milk.  I think she
	mentioned this in the class, even though the recipe called for
	evaporated milk, I've only used Eagle brand.

	2) I will usually leave out a small quantity of milk and add a
	little flavored liquor (usually only an ounce or 2 of liquor)
	to make up the difference.  I've used hazelnut and raspberry
	liquor.

	3) I've also made the recipe without toasting the hazelnuts.  I
	can't tell the difference.

	4) I've used imported chocolate, and I've used nestles
	semi-sweet chocolate morsels.  The nestles was too sweet, use a
	good bittersweet chocolate (even lindt dark in the 3 ounce bars
	works wonderfully).  Don't skimp on the chocolate.

	5) Be liberal with the powdered sugar.  The chocolate will
	absorb it, and it will keep the truffles from being sticky.


------- End of Forwarded Message



-----------------------------------------------------------------------------
John Kochmar		 | Estimated amount of glucose used by an adult human
kochmar@sei.cmu.edu	 | brain each day, expressed in M&Ms: 250
SEI Computing Facilities |			-Harper's Index, October 1989
Newsgroups: alt.romance