Last night I ordered chocolate in bulk.

[kentauros]

Tonight I'll be ordering parts for my Cuisinart. Finding parts for a 20-year-old Cuisinart is a pain in the arse, but well worth the effort. Then I'll be able to post photos of me making truffles in a month or so :D

[WillParkinson]

1. Don't bother...

Unless you plan on having enough to share with the entire class. :)

[kentauros]

2. I can share tasty images

:P

[WillParkinson]

3. That's just nasty...

Do you know how hard it will be to get the drool off my monitor? And you won't want to buy me another one of those either, will you?

[kentauros]

4. The last time I mailed truffles anywhere,

the border people kept them until they rotted and only then sent them on their way.

So which is worse, rotten truffles or drool? :P

[WillParkinson]

5. If they are rotten...

I feed them to Paul. Duh. :)

[whistler162]

11. As WIlliam Shatner found out that is the trouble with truffles!

[Denninmi]

6. How much chocolate? What kind?

How many truffles are you making? Flavors.

We need details.

[supernova]

7. 2nd

We need details because some of us want to learn. :D

[kentauros]

9. I'll be using this book for my ganache recipes

A Passion for Chocolate by Rose Levy Beranbaum

Haven't yet decided on all the flavors, but cinnamon and rum will be two :)

The chocolates are as follows:

4# bittersweet
2# milk chocolate
2# white chocolate
1# extra dark

The milk and white are primarily for decorating, though I may try making a ganache out of them, too. Usually, I just use bittersweet for the ganache.

[whistler162]

10. Okay Houston Texas now to figure out the street address...

someone might have a load of chocolate highjacked.;)

[kentauros]

13. You may actually have a good chance of that,

considering where I am getting the chocolate:

http://www.kingarthurflour.com :)

[MiddleFingerMom]

8. I believe chocolate MAY be responsible for about 60% of MY bulk. n/t

[kentauros]

12. I understand.

I think Dr Pepper contributed to the majority of mine ;)