|Truffles with pigtails|
It was worth the wait. It had a decent gloss, no blooming, it coated wonderfully and made a nice, even colored shell. There was no puddling, no need to chill or freeze the chocolates to get them to set. We had a couple of people dip and had others dip the toffee, which all went in a single pass. Wonderful!
But the tempered chocolate had an odd effect on many of the chocolates: they ended up in what we called pigtails. The chocolate cookbook said that the centers should be room temperature when dipping them. I guess this was the reason why. Any center that we dipped cold squirted out of the weak point of the outer shell like Play-Doh. It was comical.
Look at the work that went into these! Flowers and faces and all sorts of geometric patterns. The spider in it's web was impressive. I loved the smiley faces on the buttercreams with their pink pigtail tongues. YUM. The artist spent over an hour piping all of these designs.
|Peanut Butter, Cookie Dough, Mint Oreo Truffle|
Pave, Orange Buttercream
All that hard work on the outside hides the hard work on the inside. Trust me, they taste as good as they look: the dense peanut butter, cookie dough truffles with it's mini chocolate chips and the rich, dark Oreo truffles. As for the orange buttercreams? Hurley tradition dictates that the color of the buttercream center should never match the flavor. Colors vary from year to year; this year's centers are magenta. Woo-hoo!
I don't normally dip the black and white paves. The color contrast is all the decoration they need, but also they tend to seize the chocolate after just dipping a few of them. We tried a few this year with last of the tempered chocolate. I liked that they were so square compared to all of the other round candies. But I don't foresee dipping a whole batch of them any time soon, since they even affected the tempered chocolate.