Thursday, December 24, 2009

Truffle Maker

Here is a photographic journal of how a classically trained pastry chef makes truffles at her tiny apartment in Brooklyn while holed up during a snow storm.

First, the ganache: one part cream to 2 parts chocolate, add a little liqeuer for flavor and a little butter for smoothness.

It is so true that the messier the job in the kitchen, the more fun it is.

I do most of my cooking in my jammies, which mimic the fit of chef clothes.

And don't worry, I washed my hands between licks.

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