About a couple weeks prior to the last Chocolate Appreciation 101 workshop, I found myself in a dither as to what to do aside from talk about the history of chocolate and feed people hot chocolate and nama.
The natural answer to the question was to do a live demo on making truffles. But the workshop truffles weren’t my usual garden-variety chocolate-and-cream darlings. These truffles had a serious kick to them: all because they were infused with lavender vodka.
Don’t let those fancy-shmancy types dissuade you from making your own flavoring essences at home. All you really need to make a good flavoring essence is a bottle of vodka, your choice of either fruit peels or floral/herbal tisanes, a clean glass jar, and a couple of days.
To make a proper floral infusion, pour about 1-1/4 cups of vodka into a clean glass jar and add 1/4 cup dried floral/herbal tisane. Close the jar tight, shake well to mix the contents, and place in a cool, dark place for two days. Strain the resulting infusion into a clean bottle.
To make floral truffles, add 3 tablespoons of the infusion to your basic ganache during the melting phase. Lavender adds a peppery edge and mint is a classic pairing. The only thing that will limit you is your own imagination.
…the next Chocolate Appreciation 101 workshop will be on 24th April 2010 with sessions at 4:00 and 7:00 PM. And yes: I’m handling them again. I hope to see you there! 😀