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Easy
By Robert Wemischner and Diana Rosen
Published 2000
These rich truffles are mellowed with the clean, sweet taste of candied orange peel in the chocolate plus the bergamot scent to the Darjeeling tea that infuses the cream. As always, the finest ingredients are critical to the success of this recipe, and we suggest high-quality bittersweet chocolate, like French Valrhona or Cluizel, Venezuelan El Rey, or Spanish Chocovic. Dusting each creamy square of truffle with pure, bittersweet cocoa powder provides an exquisite counterbalance to the swee
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