What do almond-coated chocolate truffles, crunchy biscotti and salted caramel sauce have in common? They are all thoughtful, delicious holiday gifts.
Another great gift idea for chefs is a really terrific book. For the real chocolate lovers, pick up “Raising The Bar: The Future Of Fine Chocolate” by Pam Williams and Jim Eber. The book is a virtual storehouse of information on chocolate. After reading it, I vow to only use the highest quality chocolate for everything.
In the spirit of giving, I’ve gathered these recipes from various sources and my chocolate files. They all need to be made ahead.
Bon sweet appétit!
1 pound bittersweet or semi sweet chocolate, chopped
1/4 cup amaretto liqueur
1 cup whole blanched almonds, toasted
Sea salt, to taste (about 1/2 teaspoon)
Optional: About... more
Another great gift idea for chefs is a really terrific book. For the real chocolate lovers, pick up “Raising The Bar: The Future Of Fine Chocolate” by Pam Williams and Jim Eber. The book is a virtual storehouse of information on chocolate. After reading it, I vow to only use the highest quality chocolate for everything.
In the spirit of giving, I’ve gathered these recipes from various sources and my chocolate files. They all need to be made ahead.
Bon sweet appétit!
Almond Coated Truffles
(Makes 3 dozen)
1 cup heavy cream1 pound bittersweet or semi sweet chocolate, chopped
1/4 cup amaretto liqueur
1 cup whole blanched almonds, toasted
Sea salt, to taste (about 1/2 teaspoon)
Optional: About... more
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