I had some extra time to experiment with chocolate. After making the delicious truffles last week, I could help but think of the different kinds of chocolates I wanted to learn how to make--mint and caramel being at the top of that list. Chef gave me some mint oil and allowed me to create my own mint hand-rolled truffles. I tempered milk chocolate and used it to coat the delicious truffle filling. The result? Incredible mint chocolate truffles.
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| Mint Chocolate Truffles |
For the bonbons, I brushed copper luster dust in the mold before pouring in tempered dark chocolate to create a somewhat reddish hue. Using the salted caramel made the week before, I piped it into the molds and added more dark chocolate to seal the caramel within. These chocolate were quite satisfying as well.
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| Salted Caramel Bonbons |
I came across your blog via Hannah Terrill's and it's amazing!! I've turned to eating the only chocolate I can find in the house (chocolate chips) to try and quell my sudden onset of chocolate fever as inspired by your blog. You do such great work.
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