Truffles and Chocolate Palms
I had not prepared myself.
"Truffles are messy." I said.
"Well, yeah." He said.
"Look at my palms." I lifted both palms up to Roberto's face.
"Don't get any chocolate on the floor." He said.
But I had already gotten chocolate on the floor.
It had been an easy endeavor. 1/2 cup boiling hot heavy cream poured over 1/2 pound finely chopped bittersweet chocolate. After a few minutes I whisked until smooth and transferred to a pan to chill.
"Have you eaten?" Roberto asked.
"No. Have you?" I asked.
"No. Do you want to try that place?" He asked.
That place, Vino Rosina.
"Yeah. This has to chill for a while before I can do anything." I said.
"Then after, do you want to drive up to that kitchen supply store?" He asked.
Music to my ears.
"We'll be like kids in a candy store." I said, hardly able to contain a smile.
I had three ramekins in waiting. Cocoa powder. Unsweetened coconut. Powdered sugar.
Candy foils would soon be filled.
One quick roll between my palms. A plop into the ramekin of choice. And a spin, resulting in centrifugal truffle coating magic.
"Should we try one now?" I asked.
Roberto picked up a coconut coated truffle. I opted for powdered sugar.
"It's good." He said, after one bite.
"They are good." I said.
I had no idea they were this easy.