CANDY MAKING - IF AT FIRST YOU DONT SUCCEED...
... toss the whole batch. That's what my pal Doreen and I concluded after testing a recipe for white chocolate truffles. Oh, the flavoring was fabulous! (I'm not telling you what it was because right now it is top secret.) But the texture? A disaster. This is the second time I've tried to make these white chocolate truffles. The first attempt failed but I salvaged it and it turned into the white chocolate fudge recipe that you find in my book ANGEL LANE.
Since next summer's book is going to include chocolate recipes I thought maybe I'd try again and see if I could master the art of white chocolate truffles. Maybe I could get in touch with my inner Julia Child this time and actually make a ganache that turned out.
So I drafted Doreen, a seasoned candy cook and we tried again. The darned recipe baffled both of us! And, as you can see by the pictures below, once again, disaster struck. Only this time worse than ever. We followed the recipe to the letter, used the best white chocolate for the ganache and allowed it two hours to set in the fridge (Something the original recipe neglected to mention.) All to no avail. Part of the ganache gave us hope, but as we worked out way down the bowl it became quickly evident that this wasn't going to work. The white chocolate chips I thought would be perfect for our coating never quite worked out either.
Well, waste not want not, we thought, and decided to once again turn the failed ganache into fudge and then top it with a nice, white chocolate layer. Even my husband, who eats everything, wouldn't touch it.
So it's back to the drawing board.Doreen is determined to get to the bottom of this failed recipe mystery. While she's doing her culinary sleuthing, I'll be testing more chocolate candy recipes. Some I've scrounged, others have been sent by some of you. We'll try 'em all. Wish me luck. Obviously, I need it!
Here's my pal Doreen, queen of the kitchen.
We thought maybe the bowl was too deep and tried putting our ganache in other shallow containers. Even tried putting the balls in the freezer. 
One picture is worth a thousand "icks"
Since next summer's book is going to include chocolate recipes I thought maybe I'd try again and see if I could master the art of white chocolate truffles. Maybe I could get in touch with my inner Julia Child this time and actually make a ganache that turned out.
So I drafted Doreen, a seasoned candy cook and we tried again. The darned recipe baffled both of us! And, as you can see by the pictures below, once again, disaster struck. Only this time worse than ever. We followed the recipe to the letter, used the best white chocolate for the ganache and allowed it two hours to set in the fridge (Something the original recipe neglected to mention.) All to no avail. Part of the ganache gave us hope, but as we worked out way down the bowl it became quickly evident that this wasn't going to work. The white chocolate chips I thought would be perfect for our coating never quite worked out either.
Well, waste not want not, we thought, and decided to once again turn the failed ganache into fudge and then top it with a nice, white chocolate layer. Even my husband, who eats everything, wouldn't touch it.
So it's back to the drawing board.Doreen is determined to get to the bottom of this failed recipe mystery. While she's doing her culinary sleuthing, I'll be testing more chocolate candy recipes. Some I've scrounged, others have been sent by some of you. We'll try 'em all. Wish me luck. Obviously, I need it!
Here's my pal Doreen, queen of the kitchen.
We thought maybe the bowl was too deep and tried putting our ganache in other shallow containers. Even tried putting the balls in the freezer. One picture is worth a thousand "icks"
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