Culinary Adventures with Camilla

Arrgh, Matey! I've heard of edible gold leaf, but I've never worked with it. It's a garnish fit for a pirate...and elevates your dish to something completely decadent and magical. We affixed the flakes of edible gold leaf to Rook No. 17's champagne dark chocolate truffles last night during our Truffle-Making class . Looks as if I'll be tracking some of this down to make some more truffles. My boys were completely transfixed by the gold flecks on chocolate this morning...I probably shouldn't have left them on the table. It made their omelettes look really unadorned and unappetizing! Click here for  Rook No. 17's Champagne Gold Leaf Truffles .

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 ...