Subj : Top Parisian Noshes - 02
To   : All
From : Dave Drum
Date : Mon Feb 27 2023 14:40:00

The Chocolates at Patrick Roger: Patrick Roger calls himself a
"chocolatier-sculpteur," and the fantastical forms that fill his shop
windows - life-size animals and expressive abstract volumes, some carved
from enormous blocks of chocolate - have become fixtures in the wealthy
neighborhoods where his seven boutiques are found. Inside, however, it's
the miniatures that get all the attention: Refined squares of chocolate,
filled with ganache, praline or marzipan, fan out in boxes beneath the
glass counters like fine jewelry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Bourbon Truffles
 Categories: Vsndy, Chocolate, Dsity, Booze, Nuts
      Yield: 17 servings
 
      8 oz Bittersweet chocolate
    3/4 c  Heavy cream
        pn Salt
      2 dr Vanilla extract
      1 tb Bourbon
           Cocoa powder
    1/2 c  Toasted crushed pecans,
           - pistachios or hazelnuts
 
  Set a stainless steel mixing bowl over a pan of boiling
  water to make a double boiler. Put chocolate, cream and
  salt in bowl and heat until chocolate is completely
  melted, about 15 minutes.
  
  Add vanilla and bourbon and whisk thoroughly, until
  mixture is smooth and shiny. Pour into a pie plate or
  baking dish, cover with plastic wrap and refrigerate
  until firm, about 1 hour.
  
  Use a melon baller or soup spoon to make rough ½-ounce
  spheres. Roll between cocoa-dusted palms, then in
  crushed nuts. Refrigerate, but don’t serve them ice
  cold; remove from the refrigerator 10 minutes before
  serving.
  
  By: David Tanis
  
  Yield: 16 to 18 truffles
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM 
.... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson
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