Feb 10, 2010

COOK IT: coco-luxe confections

these truffles with retro graphics are delish and adorable!

(and so is its box, perfectly packaged.)

thank stephanie marcon, the amazingly creative chocolatier and creator of coco-luxe confections located in san francisco.

her inspiration: childhood.

the flavors of her handmade chocolate bars, caramels, artisan truffles + "sipping chocolates" nod to nostalgia in a most delightful way.

like this box of assorted dark chocolate truffles in three fun flavors:

~ "double cherry" - dark chocolate cherry ganache with bits of dried sour cherries

~ "devil's food" - pure dark chocolate ganache

~ "after dinner mint" - dark chocolate ganache swirled with mint

(and...if you like wine, might add that the "double cherry" chocolates pair beautifully with an affordable bottle of pinot from mark west, "the pinot for the people.")

if you live in san francisco, hurry over to her chocolate boutique for cupid's treat or order online here.

or...if you prefer to do-it-yourself this valentine's day, stephanie has graciously provided us a fondue recipe for one - or two or more.

very sweet.

note it:

8 oz bittersweet chocolate, finely chopped
½ cup sweetened condensed milk
¾ cup whole milk
2 tablespoons Gran Marnier
1 teaspoon vanilla extract

Place chopped chocolate in a medium heatproof bowl.

Heat condensed milk and whole milk over medium heat until boiling, and then pour over chocolate. Allow to rest for 1 minute. Using a whisk, and starting at the center of the bowl and moving outward, gently stir mixture until all of the chocolate is melted. Add Gran Marnier and vanilla extract.

Serve fondue immediately, or let it cool, cover with plastic wrap, and store at room temperature overnight. It can also be stored in the refrigerator for up to two weeks.

To reheat, place bowl over a pan of simmering water, and gently warm, stirring continuously. Be careful not to let the temperature rise above 100 degrees Fahrenheit, or the mixture might spill. If it does spill, it can be repaired by whizzing it in a food processor until smooth, or by using a small immersion blender.

Serve warm, with desired fruits, cakes and cookies. If you find the fondue a little bit thick, thin with whole milk to desired consistency. Enjoy!

(Serves 6)

No comments:

Related Posts with Thumbnails