Yes!


Congratulations!
FaerieLove got it! It's a mate straw, or a filtration straw. You make a nest of loose tea leaves in your cup, and you can drink the tea without getting any leaves stuck in your mouth.

Sam will get you your gift card!
less

Yes!


Congratulations!
FaerieLove got it! It's a mate straw, or a filtration straw. You make a nest of loose tea leaves in your cup, and you can drink the tea without getting any leaves stuck in your mouth.

Sam will get you your gift card!
less

Yes!


Congratulations!
FaerieLove got it! It's a mate straw, or a filtration straw. You make a nest of loose tea leaves in your cup, and you can drink the tea without getting any leaves stuck in your mouth.

Sam will get you your gift card!
less

Well there we have it! You're all equipped with the knowledge needed to make a delicious batch of truffles. So go try it out, your lover will thank you! Feel free to come back to this thread and share pictures, later too.And get looking forward to next month---we'll be sharing recipes and a lot of other things with Melissa Ramos of Sexy Food Therapy . Com. Melissa is a Nutritionist, Chinese Medical Practitioner and Creator of Sexy Food Therapy. Her high-heeled approach to health helps people feel sexy from the inside out in a way that's unconventional but engaging. She provides consultations in person and over Skype, speaking engagements and will also be speaking with us in March about body image and how we can feel confident and sexy in the skin we're in. It's all a part of her body image initiative Remodel Sexy that will contain an online conference and the release of her first cookbook. For more, please visit her website at sexyfoodtherapy.comSo March is going to be awesome too! less

Well there we have it! You're all equipped with the knowledge needed to make a delicious batch of truffles. So go try it out, your lover will thank you! Feel free to come back to this thread and share pictures, later too.And get looking forward to next month---we'll be sharing recipes and a lot of other things with Melissa Ramos of Sexy Food Therapy . Com. Melissa is a Nutritionist, Chinese Medical Practitioner and Creator of Sexy Food Therapy. Her high-heeled approach to health helps people feel sexy from the inside out in a way that's unconventional but engaging. She provides consultations in person and over Skype, speaking engagements and will also be speaking with us in March about body image and how we can feel confident and sexy in the skin we're in. It's all a part of her body image initiative Remodel Sexy that will contain an online conference and the release of her first cookbook. For more, please visit her website at sexyfoodtherapy.comSo March is going to be awesome too! less

Well there we have it! You're all equipped with the knowledge needed to make a delicious batch of truffles. So go try it out, your lover will thank you! Feel free to come back to this thread and share pictures, later too.And get looking forward to next month---we'll be sharing recipes and a lot of other things with Melissa Ramos of Sexy Food Therapy . Com. Melissa is a Nutritionist, Chinese Medical Practitioner and Creator of Sexy Food Therapy. Her high-heeled approach to health helps people feel sexy from the inside out in a way that's unconventional but engaging. She provides consultations in person and over Skype, speaking engagements and will also be speaking with us in March about body image and how we can feel confident and sexy in the skin we're in. It's all a part of her body image initiative Remodel Sexy that will contain an online conference and the release of her first cookbook. For more, please visit her website at sexyfoodtherapy.comSo March is going to be awesome too! less

And I'm going to leave some truffle porn here for the latecomers.













Sorry we went over the time limit tonight, folks! I'm still around to answer any questions you might have, even if you won't be trying the recipes for a few weeks. Come back any time!

less

And I'm going to leave some truffle porn here for the latecomers.













Sorry we went over the time limit tonight, folks! I'm still around to answer any questions you might have, even if you won't be trying the recipes for a few weeks. Come back any time!

less

Thanks! This was fun, and I'm totally looking forward to trying out these recipes this week.

In the past, I have always started my ganache with completely unsweetened chocolate. Usually I'd scald the milk, and reduce about 1 cup by half, and then melt in about 1/4-1/2 cup of sugar (depending on who was getting them)... Then you stir in the chocolate. I'd wait a few minutes, and then incorporate the flavoring (in my case it was usually about 1/4 cup of irish cream. Turn slowly, by hand, until glossy, and then cover with saran and allow to sit at room temperature. Mine never came out as dense as yours though, and I'm interested to see the difference in how they feel and taste! less