tag:blogger.com,1999:blog-6932799512511690862.post1580441586985847177..comments2023-04-11T08:40:23.610-07:00Comments on A school of fish: TrufflesMarilynhttp://www.blogger.com/profile/17085334272613025173noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6932799512511690862.post-43808886258548376192014-06-30T13:36:01.779-07:002014-06-30T13:36:01.779-07:00Okay, WHY didn't I know you were going to do t...Okay, WHY didn't I know you were going to do this??? My mom makes the best chocolates in the world (I'm not making this up) and every year for Christmas she spends hours bundled in her coat so that her house is cool enough for the chocolates to look perfect. They are amazing. I know how to make the centers, although I've only ever stuck with vanilla and haven't played around with flavors like she has, but I always massacre the chocolate rolling part. My chocolate is always too hot or too cold. Her method is . . . complex and nobody lets me roll the chocolates anyway because my hands are too hot and make everything spiky. <br /><br />In short--I could have (or still could) taken you to her house for a demonstration OR you could teach me how to keep the chocolate at the right temp since maybe your system is easier??? I promise the chocolate centers will be better than anything you've ever tasted in your life. Pinky promise, even.<br /><br />PS Your comments on my homeschooling blog made me laugh. That isn't why I came snooping around yours. I was acting on the advice of a certain Swiss sister who told me to copy your chocolate unit exactly when she's around to benefit. :)<br />Andreahttps://www.blogger.com/profile/14301232211779225287noreply@blogger.com