I love chocolate. Seriously. I HEART chocolate. Brownies, bars, cakes, cookies, pancakes, truffles, you name it. One of my favorite projects to undertake is truffle-making. I discovered a little shop in Berkeley, CA called Spun Sugar that sells an amazing array of confectionery supplies including molds, transfers, equipment, decorations, boxes, and more. It takes very little these days to inspire my inner chocolatier.... finding a new fun shape, a birthday, fresh fruit, or even a culinary mishap.....
I was working with a group of up-and-coming chefs at Bauman College (a holistic culinary school where I work as the Culinary Assistant) when a balsamic reduction went a little too far. The students poked at the gooey mess and pondered what someone could use the stuff for, as they put the pan to soak. Somehow my brain immediately fixated on chocolate. "Truffles!" I exclaimed. YUM. Next class I showed up with a plate full of dark chocolate truffles filled with balsamic taffy. My lesson to the students: great things can come from supposed mistakes...just add chocolate!
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