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Old 11-05-2010, 09:07 PM   #1
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Homemade chocolates

How may I achieve that lovely gloss on chocolate that I wish to cover my (extremely scrumptious) diabetic truffles? I'm sorely tempted to leave it off and instead pop them, all rough, into my piggy lil' mouth.

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Old 11-05-2010, 09:43 PM   #2
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recipe please, am diabetic too. love chocolate in almost any form.
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Old 11-05-2010, 10:25 PM   #3
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Quote:
Originally Posted by babetoo View Post
recipe please, am diabetic too. love chocolate in almost any form.

I'm delighted to! I sourced the truffles from here:

How to Make Sugar-Free Truffles | eHow.com

and very good they are, too!
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Old 11-05-2010, 11:13 PM   #4
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The chocolate needs to be "Tempered".I'll find a link.

http://www.cookingforengineers.com/a...ring-Chocolate

Like the title?
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Old 11-05-2010, 11:26 PM   #5
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That title is real guud - and many thanks for the link. Perfect!
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Old 11-05-2010, 11:56 PM   #6
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Quote:
Originally Posted by 4meandthem View Post
The chocolate needs to be "Tempered".I'll find a link.

Tempering Chocolate - Kitchen Notes - Cooking For Engineers

Like the title?
Like the title? Love the title. It's so much easier to remember stuff that I understand.
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Old 11-06-2010, 12:06 AM   #7
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*yawns* at this hour I'll be making chocolate sheep!
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