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Gourmet Truffle Class And a Giveaway!

Last night I went to a Gourmet Truffle making class up in Sacramento at Capital Confections. While it wasn’t exactly what I was expecting, it was still a good way to spend an hour and a half. We didn’t make the ganache for the truffle filling, since you have to wait so long for it to cool back down but we DID get to dip the truffles and play in HUGE vats of chocolate:

See? Big vat o’ dark chocolate.

The owner of Capital Chocolates is a gentleman in his (probably) late 40s/early 50s and is two hoots and a holler. When I checked in to the class he asked me “Did you hear it was canceled?” to which I, of course, asked if it had been and he just looked up at me and grinned and said “Nope!”. Then I asked if I could take pictures of the class for my food blog (which my eldest sister now wants me to refer to as a flog), his only request was not to take pictures of him. So sadly I have no pictures of this owner who is delightfully sarcastic.

He was very knowledge about chocolate which was contrasted by three older ladies who really hadn’t a clue what to do with it. I’m always shocked by the differing levels of people in a cooking/baking class. One woman in this class asked how do you melt chocolate in the microwave. I have to admit I was sorely tempted to ask “have you never melted chocolate chips?” I use a double boiler to melt my chocolate, but this lady thought that was too labor intensive.

The deal was that we could keep however we made and we could dip as many as we could in an hour and a half. Or until the tray we were given were full. It’s times like this when I’m glad I’m necrotic for having things in straight lines. I ended up making about 50 truffles, if I’d had more time I probably could have made another 20 or so, since all my truffles were in neat rows and as soon as the chocolate hardened I put them very close together, but alas I only had 50. Oh woe is me. WOE IS ME. Acutally, woe is whoever actually ends up eating them. They’re delicious, don’t get me wrong, but I’m just not a chocolate fan.

We only scraped the surface of their fillings, but I was feeling impish about opening so many different boxes and dirtying so many dishers. So my truffle filings are: blackberry, raspberry, champagne, milk chocolate, dark chocolate, and coffee.

Speaking of imps,  one of my other classmates last night was a 10 year old girl, Allison, and her father Peter. They’ve done this class about 5 times so they’re old pros at playing in chocolate. I think Allison had more chocolate on her than on her tray:

She’d cleaned up slightly, by licking her face, before I could snap a picture of the full chocolatey mess.

We didn’t get to playing with molds, but the instructor/owner did show me how to use them. I explained to him my problem with using a mold over Christmas to make soft filled truffles how when I went to scrape off the excess, it took some of the filling with it. He thinks that I filled the mold too much. You want the fillings to be about 1/8th of an inch below the mold lip, so when you scrape off the excess chocolate it doesn’t take the filling with it. Learn from my mistakes. The best part about this class is that now I can pay to use his chocolate tempering machines. All I have to do is call in advance and see what day works and I can bring my own fillings and go to town. Sounds like a total deal!

And now for the fun part. After class I bought two different boxes of truffles and I’m giving away to two lucky readers. One will get the pink bow, one will get the brown bow. Each has the same amount, but I have no clue what the flavors are. Like Forrest Gump said, “life is like a box of chocolates, you’ll never know what you’re gonna get!” So think of this as a mystery box :)

HOW TO ENTER:

1) Comment on this post!

2) Follow me on twitter, I’m epicbaker! Then leave another comment saying you’re following me. I do get email notices, but I don’t want to miss anyone

3) Retweet this give away, and then leave another comment saying you did so!

RT @epicbaker Gourmet Truffles and a Giveaway on Epic Baker! http://epicbaker.com/2010/05/gourmet-truffle-class-and-a-giveaway/

You have until Friday, May 14th at 12pm PST.

Good luck!

19 comments to Gourmet Truffle Class And a Giveaway!

  • Oh my gods your truffles look so amazing. Ohh my.

    Also, I retweeted you! Mostly just for the sake of trying to get the word out about your amazingness, though. :)

  • Those look so yummy! I am following you on twitter now! (and i’m totally bookmarking your blog too!)

  • Judi

    Amazing!
    Of course I don’t tweet but I do follow you. Wonderful Rene. :)
    Now I reaaaaaally want to visit.

  • What? You are going to try to get me Tweet to earn chocolate? Seriously your truffles are gorgeous and sounds great that you have access to some fun equipment.

  • how fun- a truffle making class! yours look beautiful!

  • Those look yummy! I hope I win!

  • I’m following you on Twitter now!

  • I’ve re-tweeted, too! (My username is Jecka on Twitter, fyi.)

  • I sure wish I had truffles.

  • Anna

    ohhh i am craving truffles now :)

    the class looks exciting! champagne and raspberry truffles are delicious

  • How fun! I wish we had a class like this in Houston!

  • Meaghan

    3 in 1 post: Commenting, followed you on Twitter (nutmeag22), and re-Tweeted! Now I’m just hoping some yummy chocolate comes my way, because I am a BIG chocolate fan! :)

  • Katherine

    Those look delicious – great photo of the big glob of chocolate. So THAT’s what tempered chocolate looks like!

  • YUM. These look beautiful! Gorgeous photos

  • What great-looking truffles! I’ve been wanting to try out tempering more b/c I didn’t do a great job the first time. It is hard to control the temperature of the chocolate when you don’t have fancy equipment. You’re very fortunate to have gone to that class; it sounds like fun and yummy. I love baking with chocolate, but I’m not super crazy about eating it either. I prefer to have chocolate mixed with contrasting flavors like vanilla or fruit, though.

    Great giveaway! I would love the box with the brown bow! :D

    • Rene

      I’ve done it successfully at home. It is much harder to do, but it is doable. I used the Pound Plus Bars from Trader Joe’s with great success. As a plus, they’re pretty cheap so if you screw up it isn’t that big of a deal. You can also always restart the process, if you’ve screwed up the tempering :).

  • Crystal C

    Mmmmmm, truffles!

  • Phoebe

    Ooooh a chocolate tempering machine. One day I will have one of those… after I get the dozen or so other unitasking appliances on my wish list.

    • Rene

      The unit that was used at this chocolate shop was $10,000….smaller ones were $2,000. If I had all the money in the world….hehehe.