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Western Carolinian Volume 70 Number 06

items 22 of 32 items

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Item 1 - Western Carolinian Volume 70 Number 06

Western Carolinian Volume 70 Number 06

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Item

Details
- Format
  - Publications (documents)
- Type
  - Text
- Source institution
  - Western Carolina University
- Identifier
  - HL_WesternCarolinian_Vol70_No06_22
Transcript

LIL I IE Ve 22. WCnewsmagazine Ganache (Truffles) by Ryan Fussell * WCnewsmagazine All of the previously outlined foods have been meals that one can eat after some preparation, but thus far, there haven't been any desserts. Ideally, one looking towards a spotlight on health and wellness isnt looking for something fatty or sweet, but we all deserve a treat every now and then, so | present truffles. Although usually expensive to buy, individuals can get more bang for their buck by making truffles themselves. While | thought of the possibility of tiramisu, mousse or Florentines, truffles are something that can easily be made in a dorm room. So just follow along, and with a little patience, you'll have truffles to call your own. What You Need: % qt Heavy Crea 1 Ib Chocolate % \b Complementary chocolate (Milk, white, dark, vanilla, etc.) Flavorings: Anything preferred in the realm of extracts/essences, or for the older crowd, Cognac/liqueur.* Suggestions: Coconut shavings, chopped nuts, *Make reference to the term liqueur and not liquor. A liqueur is a spirit flavored with fruit, spices, nuts, herbs, and/or seeds that is then usually sweetened. Procedure: 1. Place the cream in the microwave and heat it to a high temp. It is overly beneficial to watch the cream while you do this because cream will boil up a huge mess if allowed to superheat. Should it begin to bubble up, stop the microwave and it will fall nearly immediately. 2. As your microwave may not leave the cream at an ideally high temperature for melting a mass of chocolate, you can aid the process greatly by very finely chopping the chocolate, and if desired, heat the chocolate just a short bit to get it closer to the desired temp. Do not, however, melt the chocolate in the microwave; this gives a burnt taste, removes water from the necessary components and only makes a mess. 3. Mix the chopped chocolate with the hot cream and blend until the consistency is even in color. Add any desired flavorings to the mixture at this point. A very small amount of butter can be added as well to increase the richness but should be done with tolerance. The mixture created at this stage is called ganach, and it is the base for making truffles. Cover the mixture and place in the fridge to cool. Remove the ganach from the fridge and use a melon baller or spoon to scoop and roll it into balls. To turn the ganach into truffles, heat a small amount of cream with your desired complementary chocolate. This should be proportioned just short of % : 2 (cream to chocolate). Just as before, blend the two until another liquid chocolate is formed (step 3). The last step is a little messy at first, but one will find a method of preference on how to do it best. Dip the rolled ganach balls in the melted chocolate mixture and coat. These can then be rolled in coconut or chopped nuts if desired, but should be refrigerated after being dipped. The ganach is now a truffle. Once the chocolate coating hardens, the truffles can be eaten as they are.

Object

Description

The Western Carolinian is Western Carolina University's student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolinian in 1933.
Details
- Creator
  - Western Carolina University
- Format
  - Publications (documents)
- Type
  - Text
- Date
  - Date original: 2005-11
- Extent
  - Dimension: 12.5" x 11.5"
  - Pages: 32
- Subject - Topic
- Location
  - Jackson County (N.C.)
  - Cullowhee (N.C.)
- Source institution
  - Western Carolina University
- Source Collection
  - WCU Students Newspapers Collection
- Identifier
  - HL_WesternCarolinian_Vol70_No06
- Repository
  - Western Carolina University Hunter Library

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