Friday, May 8, 2009

Sweet Stagette

Last week, the girls and I threw a bridal shower / stagette for the Bride to Be. Here are a few pictures of the decorations and treats. I didn't really take any pictures during the party as I was super busy running around. We ended up making truffles and selling them at our building. With 8 girls, we managed to make $88 in less than half an hour! SWEET.

Here is the truffle recipe we followed:

I omitted the mint part just to keep it simple. A few tips from others that I also implemented:
1) Pick GOOD quality dark chocolate. If you want the same one from Soma that we used, it was Peruvian Dark 64% - Plain and simple.
2) Use a serrated knife to chop the chocolate (bread knife).
3) I didn't freeze anything. Just refrigerated. I don't think freezing is necessary as long as you leave it overnight.
4) Don't put the chocolate in the fridge right away after you finish mixing it. Leave it out to cool for and leave it in the fridge over night.
5) Don't stir the chocolate after it has cooled. It will make it not smooth.
6) When rolling chocolates, when hands are clean and cold, it works the best. So keep washing after every few rolls.
7) As we learned, hot pot nets are great for coating the chocolate. Other than cocoa powder and icing sugar you can use nuts, coconut, sprinkles, whatever.
8) they should be kept refrigerated and also put in a non-air tight container so that the moisture doesn't wreck the sugar coating (i think that's why a lot of the icing sugar melted).

I always read a few extra recipes to just to get a better idea of how to make something. So here are a few others:
Food TV
Canadian Living
Alton Brown from Food Network

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