step 1- 68% coco chips. do your best not to sneak them all between your lips.
step 2- let Adrian show you how to boil cream. the med student knows his stuff.
step 3- if the cream doesn't melt your chocolate properly, create a ghetto double boiler.
step 4- let ganache cool until it has a play-dough consistency. ours was the shiniest and we were very proud.
step 5- roll pieces of ganche into small balls and cover them in powder sugar and coco powder. you will have ten truffle coated digits.
this cooking class was so fun. duh, it was chocolate. but next time we're making Chili con Carne and we've been ordered to bring some American sass to the table.
will do, sir.
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