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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
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In medium bowl, combine melted chocolate and sweetened condensed milk. Stir until very smooth. Refrigerate for 1 hour (or freeze for 10 to 15 minutes) or until firm enough to shape. With hands, roll about 1 heaping teaspoon of chocolate mixture at a time into 1-inch-balls. Roll balls in desired topping(s). If desired, place truffles in small paper candy cups. Store in the refrigerator. Allow truffles to stand at room temperature for about 20 minutes before serving.