tag:blogger.com,1999:blog-942946300793285698.post5984379971616159884..comments2023-12-07T13:40:13.020-08:00Comments on Culinary Alchemy: Sexy Symbiosis - Parmigiano-Reggiano Chocolate TrufflesShane T. Wingerdhttp://www.blogger.com/profile/16888895986379282058noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-942946300793285698.post-14609263822583719582012-04-27T13:57:33.379-07:002012-04-27T13:57:33.379-07:00I do my truffles differently (I use butter and flu...I do my truffles differently (I use butter and fluid cream so I don't make a ganache), but I always use salted butter in my chocolate cakes, so I get the point of Parmeggiano... until the rolling. It's a tad extreme for me. <br />On a side note, since you're considering the Black Pepper + Chocolate combo. I personally highly recommend it! But it HAS to be dark chocolate, like 65-70%. <br />Another idea you may like is white chocolate and lavender. I don't normally like white chocolate (I don't even consider it chocolate, but that's another issue), but I loved this when I tried it.Alinehttps://www.blogger.com/profile/09217291756627714716noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-52511767989595557042012-04-26T19:10:22.360-07:002012-04-26T19:10:22.360-07:00This was like a roller coaster ride. I thought the...This was like a roller coaster ride. I thought the name of the recipe was quite very odd, then as I read on I thought hmmmm maybe it is not so odd, until you came to the part of rolling it in the Parmigiono Reggiano, that is were I jumped off the roller coaster. I thoroughly enjoyed the ride though. Your cooking always intrigues me.Patti T.https://www.blogger.com/profile/00203629964623921179noreply@blogger.com