How to Make Chocolate Truffles Video Clips. Duration : 2.47 Mins.
Shelley shows us how to make Chocolate Truffles and flavor them to your liking. They also make great holiday gifts! Chocolate Truffles Yield: 3 dozen Active time: 30 minutes Start to finish: 2 hours 1 cup heavy whipping cream 10 ounces best quality semi- or bittersweet chocolate (we recommend Callebaut or Scharffenberger), chopped 1-2 tablespoons liqueur (suggestions: Grand Marnier, Chambord, Frangelico, Kahlua, or rum) Your choice of coatings: cocoa powder, powdered sugar, chopped nuts, toasted coconut, cookie crumbs or crushed candy canes 1. Heat the cream in a small saucepan until it just begins to simmer. Remove from heat. 2. Add the chocolate to the hot cream. Let sit for 1 minute, and then add the liqueur and whisk until smooth. 3. Pour the ganache into a shallow dish, and chill until fully set, 1-2 hours. 4. Use a small scoop to portion ganache, and quickly roll between your hands into balls. (Wearing gloves will help protect the ganache from the heat of your hands, and also keep your hands clean!) 5. Put cocoa or other coating in a small bowl and roll truffles to coat. 6. Place on a parchment-lined sheet pan and keep chilled until served.
The medieval settlement of Arcidosso lies on the slopes of Monte Amiata about 2 ½ hours north of Rome. As you arrival the village, you notice its outstanding feature; the tower of the Aldobrondeschi Castle built in 896. The settlement itself nestles next to the castle walls, as if still seeking safety from the fortress of its feudal lords, the Aldobrondeschi family. A small village, populated mostly by farmers and artisans, most Arcidosso residents can trace their ancestry back to the first villagers who populated these hills. While an absorbing night life and the bustle of city living won't be found in this ancient peasant village, there's one thing that draws visitors consistently from all over the globe; its outstanding traditional Tuscan food and wine.
At the base of every good dish stands its humble beginnings; its produce. Tuscany is blessed with numerous micro-climates, healthy soil, and long growing seasons, and the food produced on this soil is determined the best by Italian chefs. From the long, dry, hot coasts and hills of La Maremma, where some of the finest olives, grapes and cattle are grown, to the vast, beautiful sunflower fields grown for oil, to the chianini cattle produced for it's tender, lean beef, the sheep dotting the hillsides, and it's fresh, organically grown vegetables, the Tuscan chef uses seasonal, locally produced, and fresh ingredients to furnish simple, delicious, healthy and satisfying fare. Many of the recipes used today are as old as the Tuscan hills themselves, each generation of chefs adding his or her own regional twist, house preference, and, as in Florence, even contemporary elegance to their favorite dishes.
Liqueur Truffles
One such chef is Carlo Innocenti, owner and Grand Chef of Casa Inncoenti and the Trattoria at La Locanda del Prete. After traveling the world teaching Tuscan cooking through out Europe, retired into his family's ancestral home, Casa Innocenti, in Arcidosso. Built adjoining the Aldobrondeschi castle, this first-rate medieval home has three stories, with four guest rooms overlooking the Piazza, the castle, and Carlo's own garden, where he grows his tomatoes, zucchini, basil, and oregano. Not ready to stop sharing his love of Tuscan cooking, he offers cooking classes to guests from nearby the globe in his home and his trattoria at La Locanda del Prete is a favorite among Arcidosso locals.
La Cucina Povera Toscana - Cooking in Tuscany
Asbach Zarte Pralinen Plain Chocolate with Brandy filling Best
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Asbach Zarte Pralinen Plain Chocolate with Brandy filling Feature
Asbach Uralt Brandy filled Chocolate
Delicious after dinner dessert option
Alternative to an after dinner delight
Great for a gift
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Carlo's love of cooking is only surpassed by his love of hosting. "Friends, like wine, enhance with age." He says often, pouring his visitor a glass in his garden over antipasto. Carlo provides his guests with daily guided excursions, as well as a daily cooking course, for his guests over a 6 night stay. "Tuscany is my heart, my soul, it's who I am," he says, "I want others to see why I am so proud of my Toscana."
A typical day for Carlo begins at 4:30 am, when he goes out to the local store to be the first to pick the finest examples of Tuscan produce. It would appear as if he were a celebrity, with farmers waving from tractors and shop-keepers peeking out the doors of their shops to shout a hearty "Buon giorno! Carlo!", but you soon learn that this is the innate hospitality and friendliness of native Tuscans. A uncomplicated inquiry about a proscuitto will have the shopkeeper explaining to you the history of proscuitto, how it is made, the best proscuitto he ever tasted and where he was when he tried it. This will often engage the other shoppers in a discourse and absorbing seminar about the attractiveness of a good prosciutto, and where you can find the best. Everything in Tuscany is a topic of discussion, and you study why Carlo leaves his home so early! And you feel sorry for the other guests who chose to sleep in and missed this astounding opening to sample Tuscan settlement life. Carlo makes a stop at the pasticceria, a Tuscan pastry shop where the aroma of freshly baking sweet and savory pastries makes one's mouth water. He chooses tasty Tuscan Pastries for the typical morning breakfast, including Tuscan breads, honey, fruit preserves, and a tasty savory bread baked with Tuscan prosciutto, cheese and tomatoes.
Returning to house, Carlo barely misses a beat as he sets out to make the morning coffee, "Would you like a microscopic 'corretto'?" Carlo asks with a wink, contribution you a splash of the Tuscan digestive liqueur Grappa to "correct" your espresso. Before you get shocked at the idea of drinking before 7 am, that tiny splash of Grappa is guaranteed to open up your appetite and makes the whole world taste better.
After a satisfying morning meal, Carlo prepares the group for the first of five guided excursions. He accompanies his guests to varied locales throughout Tuscany, including the wine towns of Montepulciano, Montalcino, and Pienza, where the finest Pecorino cheeses are made in a tradition using sheep's milk that has remained unchanged for centuries. The sheep of Pienza graze freely, and the varied herbs which grow wild on the hillside lend flavor to their milk, and therefore the cheeses. Pecorino cheese is made in Pienza by outside the cheese in ashes and olive oil for ripening, the result, an amazing, smoky, tasty cheese that can be soft, medium or hard depending on the formula and ripening time used. Try the softer pecorino aged with black truffles, Marzolino al Tartufo, shaved over pasta and salads, or place a slice over your steak under the broiler instead of truffle butters. Or, the harder, well aged Pienza Morchiato as a table cheese instead of Parmesan. The flavor of Pienza's pecorino cheese is so enticing, that school children are often found walking right past the sweet shops to spend their pocket money on chunks of pecorino cheese!
Tuscan cooking has something for everyone, from the hard core carnivore to the vegetarian. Simple, delicious, and of course recreated, everyone visiting Tuscany should try to attend a cooking course, whether a week long affair at Casa Innocenti, where you can come to be immersed in local flavors, customs, and house and settlement life, or a few hours somewhere close to your villa. Tuscany is paramount for its wines and olive oils, and it should be paramount for it's cooking as well. This region that takes so much pride in it's food and wines has so many astounding culinary experiences to offer, it would be a shame to miss out on the fun.
La Cucina Povera Toscana - Cooking in TuscanyChambord Raspberry Liqueur Subsitute.M4V Video Clips. Duration : 1.80 Mins.
We use St George Spirits Framboise as our Chambord substitute at Aroma Thyme. It is a way better product, trust us.
Chocolate and Diamonds Video Clips. Duration : 0.93 Mins.
That's Amore! Celebrate February with a Five Day Chocolate Festival Swann Lounge to introduce the Ultimate Aztec Chocolate Diamond Martini -- served with a piece of jewelry featuring genuine chocolate diamonds. In honor of February being "the month of love," Four Seasons Hotel Philadelphia will celebrate with a five day chocolate festival from Thursday, February 10th through Monday, February 14th. To celebrate everyone's favorite sweet treat, the Swann Lounge is unveiling the "Aztec Chocolate Diamond Martini," a rich and satisfying chocolate martini with a hint of chili pepper liqueur. Blending Diamond Vodka (a premium vodka filtered through DeBeers diamonds), Godiva Chocolate Liqueur, Thatcher's Organic Très Chiles Liqueur and Thatcher's Organic Chocolate Liqueur, the Aztec Chocolate Diamond Martini is a drink whose rich chocolate depth is buoyed in the finish with a touch of lingering heat from the chili pepper liqueur. The martini will be garnished with a truffle from Éclat Chocolate. Taking inspiration from the original Aztec robust and savory chocolate concoctions, our Aztec Chocolate Diamond Martini marries the past to the present, as well as the present to the future! The Aztec Chocolate Diamond Martini can be ordered as a standard cocktail from the Swann Lounge bar menu. As a special promotion for the month of February only, guests can arrange to order the Ultimate Aztec Chocolate Diamond Martini -- our chocolate martini with jewelry featuring genuine chocolate ...
Tags: Four seasons philadelphia, jive, pr, productions, Chocolate, Diamonds, scott stein, swann, lounge
A bittersweet dark chocolate ganache infused with Chambord black raspberry liqueur, enrobed in dark chocolate and hand-decorated with a delicate chocolate flower. Box of 20 truffles.
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Mandela Rhodes Place Cape Town - Africa Travel Channel Video Clips. Duration : 4.17 Mins.
www.africa-24.com Mandela Rhodes Place - As a guest at one of our luxury Mandela Rhodes Place apartments, reap the benefits of 5 star services at your disposal, which include morning coffee & breakfast deliveries, fine dining, daily housekeeping, a 24 hour concierge desk, business center services and wireless internet service. Office services, laundry and dry cleaning are offered. Apartments are generously proportioned and each has dedicated, secure parking bays. For SYNERGY ON 7 at Mandela Rhodes Place presents itself as a new space for lunch & dinner to escape into a theatre of dining. Here the menu is a classic-meets-modern affair with fresh new flavours and an emphasis on colour. On the menu there are dishes devised over the years as well as new flavours such as a signature Mediterranean vegetable terrine with the earthy flavours of truffle and olive oil for starters while, for main courses, chef Dominique Guebert has created the collusion of his love for classical French cuisine with new world flavours such as his Roast saddle of lamb with baked butternut, baby onions, capers and mint and; the Tuna with green beans, tomato, baby marrow, olives & garlic in a rosemary sauce. And for dessert consider a fresh berry pancake soufflè in an orange liqueur or a Chocolate fondant with white chocolate mousse, amarula and peppermint crisp. Winesense Mandela Rhodes differs from the average restaurant in that it offers a state of the art wine shop and wine bar under one roof.
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