There was a birthday celebration tonight of the Mormon Church’s Relief Society, the oldest women’s group in the world. Dinner was served.
And not only that. As it happened, we had Steve Rasmussen, the owner of Milk Pail, bringing cheeses for everybody to sample and rave over. (And believe me, we did.)
Steve carved open a huge wheel and set a gadget to it that I had never seen the like of: it was about the width and height of the wheel, and, as he explained to me in an aside, it was a descendant of an antique iron heated at the fireplace. It warmed that cheese right inside its rind and then Steve scooped the melting goodness out and handed it out on small slices of french bread. Bliss.
I told him I had gotten a call from my daughter in Michigan this very afternoon–she had run out of Milk Pail’s vanilla and nobody else’s came close. Help!
Remember when I was making all those tortes? I had enough cream left for one last pair, but six was kind of enough. So. By that point I had crushed together some bittersweet and a fairly dark bittersweet chocolate, and improvising a bit on the ratio with the amount of cream left over, I melted them into it and hoped. I mean, you can’t go too wrong there, even if it ends up as just chocolate sauce.
It was a bit thicker than the usual ganache. Good. Into the fridge. Then I rolled balls of it in Bergenfield cocoa and froze the truffles: manufacturing cream, dark chocolate, the best cocoa on the outside. That was it.
I took some with me tonight and offered some to Steve to thank him for making that cream available and just to say how much I loved what he’s done with his life with that business. He absolutely swooned over the first truffle and asked for a second. Did my heart good. Thank you, Steve!
And I will never wonder again what to do with any extra of that cream. Wow. That really really really worked.
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