Culinary Adventures with Camilla

I learned a little secret tonight - at my Truffle-Making Class - you don't need to spend a gob of money on raspberry dust. I found it online tonight for over $15 per ounce plus shipping. Jenn shared that you could get dehydrated raspberries (think Trader Joe's and about four bucks) and crush them yourself. That's what she did before we made Rook No. 17's Dark Chocolate Raspberry Truffles . Caveat: keep a silica bag in your jar of raspberry dust. It begins to clump in the slightest humidity. What a gorgeous color. And what a valuable tip. I will be making this for myself soon. Thanks, Jenn!

Years ago, I came across  Rook No. 17's Dark Chocolate Truffles . I've made truffles many, many times since. And I am incredibly fortunate to know the über talented Jenn in real life. So, when I saw that she was hosting a truffle-making class this week - in preparation for Valentines' Day - I snagged up two of the spots and invited my other favorite Jenn. Woohoo! Girls night. I knew ours guys wouldn't complain. They would, after all,  get a box of handmade, hand-dipped chocolate magic out of the evening. The Basics... chocolate + cream + butter + [optional add-ins] Jenn pre-made three different ganaches for us: champagne, raspberry, and honey. We chatted, dipped, swirled, dusted, sprinkled, and painted to create some fabulous truffles. The champagne ganache was dipped and affixed with edible gold leaf ... The raspberry ganache was sprinkled with a gorgeous homemade raspberry dust ... And the honey ganache was dipped and dusted ...