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5:39 am
March 7, 2006
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gap
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Melbourne, Australia
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posts 199
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One of the most bizarre “truffle” recipes I have seen. Not a true ganache by any stretch of the imagination but I posted it incase someone was looking for something different as a chocolate desert.
http://www.theage.com.au/news/epicure/divine-inspiration/2005/12/12/1134235987254.html
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7:20 am
March 7, 2006
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debc
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posts 27
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That’s very interesting and creative. I have never thought about using Olive for truffles. Thanks for the information.
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3:48 pm
March 7, 2006
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Hans-Peter Rot
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USA
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posts 1462
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Sounds low fat too, something a lot of fanatical health enthusiasts would appreciate. At any rate, I’ve had olive oil bon bons before. I wasn’t particularly impressed with them because the olive oil didn’t add much real flavor, but I could definitely notice it was there.
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6:19 am
April 26, 2007
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Hans-Peter Rot
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USA
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posts 1462
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I remember reading this last year and I am now actually thinking of making these. But after reading the ingredients list and observing that peppermint essence can be substituted for vanilla and even orange, I am becoming more skeptical about this recipe. Any thoughts on this?
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12:50 pm
April 26, 2007
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ellie
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london, United Kingdom
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posts 308
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Might work, only what kind of olives? The author says that there was “a bowl of fat, black Kalamata olives. I washed the salt out of them..” – so I would imagine it has to be olives in brine, not a marinated variety. Although the recipe truffles are mostly dates anyway, low on cocoa as well!
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7:00 pm
April 28, 2007
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sprunty
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London, United Kingdom
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posts 6
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Ooh wow that *is* interesting. Sounds a little bit like a tapenade that I made a while back with olives, figs and cocoa; have to give it a try.
On a related note I’ve always thought that black olives in brine (but with the salt not washed out) go really well with white chocolate. Get a cocktail stick and stick away!
sprunty ^_^
http://www.naturallyindulgent.com/
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sprunty ^_^
http://www.naturallyindulgent.com/
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