Not for nothing was chocolate once known as “food of the gods.” But success in making delicious bliss-in-every-bite chocolate truffles rests on the foundation of essential techniques and ingredients. Fran will discuss the best way to melt chocolate and why we “seed” to “temper” it, and how to choose among a variety of non-dairy options to replace the cream and butter. We’ll make traditional rolled truffles and also cut and shape some, in flavors ranging from classic to thrillingly new. They’re all vegan, gluten-free and can be made ahead and stored in your freezer until needed.
Bittersweet Chocolate Truffles • Dark Chocolate Cashew Cream Truffles • Lemon-Olive Oil Truffles • Spicy Ginger Truffles • Curry in a Hurry Truffles • Aztec Truffles • Double Espresso Truffles • “Crème Fraîche” Truffles • Chocolate Orange Sesame Truffles • Cake Truffles • Raw Cacao Super Food Truffles . (Vegan and gluten-free)