Dark and yummy - digg this
No, not like white and nerdy. Tonight I wax poetic about things from which neither light nor your tastebuds will escape.
First off, let me tell you that if you're a fan of stout, you must go out and buy Bell's Kalamazoo Stout.
It's dark and thick. When I say dark, this makes Guinness look like Sprite. It manages to do this without being overly bitter though. It's got just a hint of chocolate and a good solid roasted flavor. As you can see it gets a good head and keeps it for a bit. Before you gawp, yes I know how to pour beer. Sometimes though, I like to get a nice thick head on top. In this case even that foam is darn good.
Tonight I paired that up with a few pieces of Green & Black's Maya Gold.
I first read about this organic bar at Candy Blog and it sounded interesting. She gave it an 8/10 which on her scale means "Tasty". I agree. Orange is the biggest flavor pop and much like sippin' whiskey you don't need much to enjoy this bar. I had just a few squares and that was enough. It complemented the stout nicely. I enjoyed G&B's 70% Dark a bit more though.
Finally, I'm back in the truffle making saddle again and this batch will be made with the Nestle Choclatier 53%. I melted it in the heavy cream and naturally licked the spoon. Let me tell you that after the orange flavored organic, this was like mainlining cacao. I like flavored chocolate, but much like my coffee I find the unflavored varieties much more satisfying. It's a purer experience.
Once the ganache has chilled I'll be rolling it in cocoa powder. I'll add some quality cinnamon and a bit of cayenne to the next batch. Tomorrow I'll make some milk chocolate truffles. I'm trying to decide if I want to add any flavoring to that. If you have any suggestions feel free to chime in!
Total Number of Comments: 7
I attempted to make truffles right before Christmas. (I guessed on the amt of chocolate needed for the ganache and guessed wrong) I steeped 4 bags of green tea - 2 mint, 2 regular -in the half and half before mixing in the chocolate. The resulting "pudding" was quite tasty!! And loaded with anti-oxidants!
I got the recipe from the South Beach cookbook - but using the mint teabags was my idea. Now if I will just properly measure the chocolate next time....
I've actually thought of doing that. I tried to make an earl grey truffle but didn't use enough tea. The mix I have is 1 cup of heavy whipping cream to 1 pound of chocolate. Don't know if the SB diet would approve of that.
That stout is not available out here on the frontier...
Maybe a worthwhile soul could bring some out this way next time he passes through? Paypal'd in advance, of course.
I think that could be arranged. Though if I were to bring you anything it would be a growler of stout from a microbrewery here in NC that makes this stuff look like swill.
Please don't forsake others in your circle, my friend. You might have enough trouble getting all those bottles through TSA checks as it is.
Good point. I was thinking carry on. Hopefully the amount you can carry on will be back to normal.
Actually, I think liquids are still a carry-on problem...checked baggage may not be that restrictive though...it's worth checking into.