Chocolate Question

What flavor would you choose?

  • Kahlua

    Votes: 21 48.8%
  • Grand Marnier

    Votes: 14 32.6%
  • Macadamia / Hazelnut

    Votes: 15 34.9%
  • other

    Votes: 12 27.9%

  • Total voters
    43

JustSkye

Gatinha
Joined
Aug 16, 2003
Posts
45,537
I'm going to try my hand at making truffles. Mmmm But I'm wondering what flavors to work with. The chocolate will be Dark and Milk, and there will be a ganache or cocoa covering.

Wait for the poll, please!

also, post whatever flavor selection you would like if you were eating them!
 
VermilionSkye said:
I'm going to try my hand at making truffles. Mmmm But I'm wondering what flavors to work with. The chocolate will be Dark and Milk, and there will be a ganache or cocoa covering.

Wait for the poll, please!

also, post whatever flavor selection you would like if you were eating them!


Want company ?:D
 
I've made truffles. As I recall, I used vanilla, Grand Marnier, Kahlua and Framboise. Amaretto or Coconut liquor could work, too.
 
Oh, they all sound yummy! How about some creme de menthe, for a chocolate mint truffle?
 
glynndah said:
I've made truffles. As I recall, I used vanilla, Grand Marnier, Kahlua and Framboise. Amaretto or Coconut liquor could work, too.
Oohhh! These sound great. I can add Amaretto and coconut to the list!
 
silver gurl said:
Oh, they all sound yummy! How about some creme de menthe, for a chocolate mint truffle?
Dark chocolate and creme de menthe! *drool*
 
VermilionSkye said:
Oohhh! These sound great. I can add Amaretto and coconut to the list!
The Framboise is raspberry. Very, very good.
 
The Gran Marnier is the best w/ the dark chocolate, I'd probably pick hazlenut with milk chocolate - but why would anybody make milk chocolate truffles?
 
glynndah said:
The Framboise is raspberry. Very, very good.
True! I'm thinking maybe a little bit of raspberry puree around the outside of the truffle itself and then covered in a ganache. How does that sound?
 
LukkyKnight said:
The Gran Marnier is the best w/ the dark chocolate, I'd probably pick hazlenut with milk chocolate - but why would anybody make milk chocolate truffles?
because some don't like dark chocolate *gasp*

That was my thought as well, pairing the Gran Marnier with the dark. Mmmm

(why the hell did I put a 'd' on Gran??)
 
VermilionSkye said:
True! I'm thinking maybe a little bit of raspberry puree around the outside of the truffle itself and then covered in a ganache. How does that sound?
Incidentally, Chambord is a black raspberry liqueur, and a good taste to match with dark chocolate...
 
VermilionSkye said:
because some don't like dark chocolate *gasp*

That was my thought as well, pairing the Gran Marnier with the dark. Mmmm

(why the hell did I put a 'd' on Gran??)

cuz it's a French brand : Grand Marnier
 
scrymettet said:
all good.

Rum, Cognac or even Bourbon as well
Oh, cognac. Fine idea. Maybe even Navan, which is a vanilla-infused cognac. Insidiously tasty...
 
VermilionSkye said:
because some don't like dark chocolate *gasp*

That was my thought as well, pairing the Gran Marnier with the dark. Mmmm

(why the hell did I put a 'd' on Gran??)
That's no reason to make truffles out of inferior chocolate. Let those people eat a three musketeers bar.

As to your spelling dilemma, you could go with Cointreau. You spelled it right, I somehow missed the "d" myself... my fingers are slurring their speech tonight.
 
LukkyKnight said:
Incidentally, Chambord is a black raspberry liqueur, and a good taste to match with dark chocolate...
God, now I'm craving dark chocolate Godiva caramels with the raspberry inside. *sigh*
 
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