The Easter Bunny made an early visit

During one of our visits to Ft Wayne, IN Doodles and I stumbled upon De Brands, a very local boutique candy shop. They have these outrageous chocolate creations so we bought a taste for both of us. The phrase, "To die for!" doesn't do they delicacies justice. When I returned home today I found this large box on my doorstep and inside, all bundled in insulation and various layers of freezer packs, was my Easter treat from my darling sister and brother-out-law. Love them both.

Here's the conundrum; do I tell my dearly beloved, who wasn't home at the time, I recieved these? Or, eat them all myself. No, I better tell him, he'll know from my chocolate breath.

Thanks, Doodles and Norm!

A Valentine and...

an entry to a fellow blogger over at Talk of Tomatoes who is having a COTM ~ aka Centerpiece of the Month. Great idea because a centerpiece usually sets the stage. Go check out the many entries

My entry for the month of February ala Valentines greetings.

The Chocolate truffle are a somewhat tedious as well as quite messy version of the Alton Brown recipe posted below.

Chocolate Truffles
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Yield: 30 to 35 truffles

I coated my truffles in cocoa powder, ground pistachio nuts and coconut flakes....all very tasty