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 Kelly Tunstall

Have some St. Patrick’s Green on your ganache—with designer art from Kelly Tunstall on Michael Recchiuti’s fabulous chocolate.

the DAILY NIBBLE
A Foodie tip of the day

St. Patrick’s Truffles

Make a batch of Irish Cream chocolate truffles to celebrate: it doesn’t take long, and it’s easy to enlist volunteer help. Start with 12 ounces of chopped fine bittersweet chocolate (you can use bars from Lindt, Scharffen Berger, Valrhona or other chocolatiers), 1 cup of whipping cream, 4 tablespoons of softened sweet butter, 3 tablespoons of Irish Cream liqueur, and to roll the truffles, 1 cup of unsweetened, quality cocoa. Put the chopped chocolate into a bowl. Bring cream to a boil and stir in the liqueur. Pour the cream over the chopped chocolate a little at a time, stirring with a whisk. When the cream is fully incorporated and the mixture is completely smooth, whisk in the butter, bit by bit. Cool the chocolate mixture in the refrigerator in a covered plastic container for several hours. Then dip a melon-baller in hot water. Shake off the excess water and scoop balls of chocolate, then roll them in the cocoa, sifted into a shallow bowl. Refrigerate until ready to serve…perhaps with Irish Coffee?

 

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The magazine about specialty foods And
the gourmet life

MARCH 2006

SPECIALTY FOODS ARE SMILING.

March roars in like a lion and out like a lamb, and in the middle there’s a St. Patrick’s Day celebration to plan for. Even if you’re not Irish, you can celebrate Irish foods!

To celebrate National Peanut Month, there’s an overview of artisanal peanut butters. March is also Frozen Food Month, and there are some exceptional frozen specialty foods, starting with hors d’oeuvres and snacks like Havana Roadhouse Cuban Sandwiches, and concluding with amazing artisanal ice creams, like Mashti Malone’s almost-mythical ice creams and sorbets.

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