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Old 02-07-2012, 11:46 PM   #11
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Quote:
Originally Posted by merstar View Post
You're reading it wrong. The unsweetened cocoa is for dusting the truffles.
Where does the sweet come from? I still don't see any sugar?
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Old 02-07-2012, 11:59 PM   #12
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Originally Posted by merstar View Post
You're reading it wrong. The unsweetened cocoa is for dusting the truffles.
I just looked up chocolate on Wikipedia and I think Canadian bittersweet chocolate is probably more bitter than US bittersweet chocolate.

And a cocoa dusting on the outside of truffles makes an unpleasant bitter tone that I dislike.
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Old 02-08-2012, 12:07 AM   #13
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sometimes a spoon full of sugar DOES NOT make the medicine go down.
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Old 02-08-2012, 01:43 AM   #14
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Originally Posted by taxlady View Post
I just looked up chocolate on Wikipedia and I think Canadian bittersweet chocolate is probably more bitter than US bittersweet chocolate.

And a cocoa dusting on the outside of truffles makes an unpleasant bitter tone that I dislike.
I use a 60% bittersweet chocolate. And I LOVE the cocoa dusting on the truffles.
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Old 02-08-2012, 01:50 PM   #15
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...
@CharlieD thank you for your recipe! It seems pretty simple. I'll try to see if I can find any of those cheese here. Ah, but I don't think I can get a food processor that easily.

... !
You do not need food processor, just smash it with a rolling pin or even a bottle.

where are you at, anyways?
This is what "cream cheese" I mention looks like:

:::: TOFUTTI ::::
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Old 02-08-2012, 05:15 PM   #16
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You do not need food processor, just smash it with a rolling pin or even a bottle.

where are you at, anyways?
This is what "cream cheese" I mention looks like:

:::: TOFUTTI ::::
Alright ^^!

I'm in Hong Kong... I tried searching 3 supermarkets, it's actually pretty rare *sigh* I'm going to search CitySuper tomorrow and see if I can get it. I really really want to try the recipe you gave me. Thank you so much!

Thanks to other posts as well :)
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Old 02-08-2012, 05:26 PM   #17
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You don't need toffuti in my opinion. You can make excellent truffles using coconut milk and dark (sweetened) chocolate.

Here is a detailed explanation Chocolate Truffle ?Redux?, 72% chocolate, coconut milk, and coconut oil instead of cream and butter - be still my heart!

This is basically a ganache recipe and I make a similar version regularly with good results. Once it's chilled, you can roll it into balls and coat with cocoa powder or cinnamon sugar or toasted coconut, almond dust or some other coating.

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Old 02-08-2012, 06:44 PM   #18
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Oh, yeah, I doubt they have it in Hong Kong. You might have to look at some other recipes.
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