Sweet Salon

The day before the-day-for-lovers, Le Salon met in a top secret location to concoct potions that would woo our men and any others we came in contact with.

What we actually did was make truffles at Gillian & Caitlin’s amazing pad in Corona Del Mar, but the concept is pretty much the same.  These seemingly innocent little balls of ganache covered in toppings are enough to make you…oh, I’m not sure I can say that here.  Well, you’d know it if you tried one.  Or multiple.

The process is pretty simple; melt chocolate and combine ingredients to create the ganache.  The chocolate is melted using a water bath and we had several of these going, using a candy thermometer to keep the chocolate at the right temp.

We did several base flavors: chambord, grand marnier, rum raisin and white chocolate

The ganache was poured into various shallow containers and refrigerated until it hardened.  I think it took about 45 minutes.

After hardening we used melon ballers to scoop and rolled into small balls about 1″ round.

These we dipped, rolled, sprinkled and squeezed with delicious-y goodness.  Our ‘finishes’ included coconut, crushed almonds, cocoa powder, cocoa and cinnamon, white chocolate dip, dark chocolate dip and these cute little milk chocolate balls.

I will post the actual recipe shortly, but I just had to share our lovely pics!

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