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Post by Truffaut on Dec 7, 2007 8:42:33 GMT -5
Anne, Van Houten invented the process of "Dutching", which simply means that the cocoa is treated with an alkali to remove the acid in the cocoa pods. Acids react with baking soda, so if there is baking soda in a recipe, it's often best to use a Dutch process cocoa instead of a "natural" cocoa. I have a favorite sheet cake recipe that is only 1" tall if made with Dutch process cocoa, but a good 2 to 2-1/2" high if made with natural cocoa.
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Post by Truffaut on Dec 7, 2007 8:45:41 GMT -5
I've always bought the Mènes product, too, and was actually surprised when I first learned it had pepper in it.
I use it sometimes in cooking, but I particularly enjoy it sprinkled at a condiment on butternut or acorn squash, sweet potatoes, etc. I did try the pain d'épices et miel in Clotilde's Dusoullier's book, but thought it was horrid.
I just bought "French pepper blend" at Penzey's. It's a mix of black Tellicherry peppercorns, white and green. It's supposedly the darling of French cooks. It smells great--very fruity--so, we'll see....
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Post by Becky (Berkeleytravelers) on Dec 7, 2007 9:07:45 GMT -5
My favorite French peppercorn blend is "cinq baies" which has white, black, green and pink peppercorns and I think something related to rose hips although I'm not positive. It seems to be a standard mix, because a friend (chef) in France gave us a huge industrial size jar that tastes and smells the same as the small (and very pricey) cans I had been getting in Paris up to that point (six or eight at a time so I wouldn't run out before the next trip).
I put it on everything, but especially chicken, meat, and potato dishes (also sliced tomato, bleu cheese and balsamic salads).
EDIT: Here is the composition of this mix - "Les cinq baies sont composées de poivre blanc, poivre vert, piment Jamaique, baies roses, poivre noir." I have not found a US supplier, so will keep bringing it home when we travel.
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Post by annettecinca on Dec 7, 2007 10:59:11 GMT -5
I placed an order online yesterday for dutch process cocoa....now it looks like I'll be shopping for spices at Penzey's as well! Like I said, it's Christmas, so what the heck?!
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Post by Truffaut on Dec 12, 2007 15:38:18 GMT -5
So, did anybody make any or was it all just talk?
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Post by sistereurope on Dec 12, 2007 17:59:10 GMT -5
Bought the limes and a big chunk o Trader Joe's chocolate...was going to make them Monday night, but one of my biggest chocolate fans (my 16 year old stepson) has a really BAD cold so I am waiting for him to be all better so that he can taste every yummy morsel... Will report back for sure, o capitain...
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Post by annettecinca on Dec 12, 2007 21:01:44 GMT -5
Master T, I had every intention of making them today, actually! But on my way to Trader Joe's, I got a call from my sister about my Mom, and I ended up spending 6 hours in the ER with her (she's okay, just a touch of pneumonia and they're keeping her overnight for observation). The good news is, while I was gone my Valrhona cocoa and brick pastry was delivered! And I got to TJ's on my way home, so I think I have everything I need for a few days of good baking and candy making Maybe I'll be energetic tonight and start some truffles
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Post by Anne on Dec 13, 2007 6:11:05 GMT -5
Hey, give us some time, Truffy ! I have just spent two week-ends cooking several kilogramms of Christmas cookies, so now we have more than enough sweet treats to eat at home . My plan re. your truffles was rather to make them in starker times like Jan or Feb, when they will be much more enjoyed than amongst all the other Christmas-time sweets .
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Post by Truffaut on Dec 13, 2007 9:52:10 GMT -5
Hmmph--colds, pneumonia, too many cookies---excuses, excuses! Seriously, though, best wishes for everybody's recovery!
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Post by sistereurope on Dec 13, 2007 10:15:12 GMT -5
Well, come to think of it T, the truffles have LIME juice in them, which is a good source of vitamin C. So perhaps I'd better make them for my sniffly boy soon...yummy AND healthy, what more could you ask for?! ;D
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Post by annettecinca on Dec 14, 2007 11:45:11 GMT -5
My truffles are done! They are very good--love this recipe! They are of course very chocolaty, but the lime and honey come thru too, without being overpowering. Perfect mix of the 3 flavors.
For anyone who has only used Hershey's cocoa powder, like me, I highly recommend trying a dutch process cocoa like has been discussed here. I ordered a box of Valrhona from Amazon and I really love it--it made a huge difference in this recipe.
I ended up rolling only about half the ganache today, and am saving the rest in the fridge to roll "fresh" for company over the weekend.
Thanks for the recipe, Truffaut--it's a keeper.
(now on to finish my Pain aux Raisins and Buche de Noel, which are also halfway complete)
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Post by Shoesy on Dec 14, 2007 11:51:48 GMT -5
Congratulations, Annette ! Here you are back from Paris only a short time, and you're already back to your routine of creating delightful treats.
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Post by Happygoin on Dec 14, 2007 12:30:46 GMT -5
We'll be looking for your review of the Pains au Raisins. What time will you be serving us a lovely slice of the Bouche de Noel?? (Wanna make sure I'm there in time )
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Post by annettecinca on Dec 14, 2007 15:31:03 GMT -5
3:00 Sunday, my place (but you might have to fight 30 hungry relatives for a slice--it's our family Christmas party) The pain aux raisins are on the back burner for the time being, I'm out of eggs for the filling! And I just bought 2 dozen yesterday! Guess I counted wrong
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Post by sistereurope on Dec 14, 2007 15:38:58 GMT -5
Thanks for the baking update Annette. We're supposed to get a nasty wintry mix of a storm this weekend so I'm going to give the truffles a try...I'll let you know how my crew on the East coast likes them. I hope that you enjoy your family holiday party!
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Post by Truffaut on Dec 14, 2007 23:12:37 GMT -5
The truffles have definitely been the favorite in our house this year. Although the chocolate-dipped cordial cherries have given them a strong run for the money!
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Post by sistereurope on Dec 16, 2007 11:11:57 GMT -5
Well, I made them yesterday! And yes, they were a big hit and really really yummy (my 18 year old stepson walked trough the kitchen when I was rolling the ganache and said "what's that?" and I said "they're going to be chocolate honey lime truffles" and he said "where'd you ever get the idea to make those?" and I said "Truffaut"...it's all thanks to my Paris addiction"...he just gave me a blank 18 year old look for a few seconds and then said: OK...WHATEVER, WHEN CAN I HAVE SOME THEY LOOK SO DELICOUS!" which translates as he was really impressed with me at that moment... So, now I am feeling proud of my newly found truffle making skills...thanks T! But 2 questions: 1) Do you boil the cream? I don't think I heated the cream lime peel mixture enough, as I had a hard time getting the chocolate to melt...even after adding the warm lime juice and honey, so I ended up melting the butter. Do you think that the melted butter changed the consistency or anything? (having nothing to compare it too!) 2) I chilled the ganache in a metal bowl...man, that stuff stuck to the bowl like crazy - it was kinda hard to manipulate...any other suggestions to make the rolling part "easier"?
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Post by luckyluc on Dec 17, 2007 13:41:25 GMT -5
Ok I have the recipe, and we will go shop for the ingredients, promise. In the meantime we are still enjoying the few left-over macarons from last Saturday sing-a-long. With a pastry chef from Cordon Bleu as a neighbourg, we might never move!
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Post by Happygoin on Dec 17, 2007 13:48:50 GMT -5
Luc, nice picture!...Was that your own serving or did you share
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Post by Truffaut on Dec 17, 2007 20:37:56 GMT -5
Sister, You should bring the cream just to a boil before covering and letting the lime peel steep. Probably, you should have chopped your chocolate in smaller pieces. Also, you didn't use chocolate chips, did you? They're specially formulated to resist melting.
Yes, the mixture will stick to the bowl, but you just scrape it out with a spatula. I use a teaspoon to drop globs onto a baking sheet lined with parchment or a silicone pad. Then I go back and roll each one into a rough ball.
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