The Chocolates at Patrick Roger: Patrick Roger calls himself a "chocolatier-sculpteur," and the fantastical forms that fill his shop
windows - life-size animals and expressive abstract volumes, some carved
from enormous blocks of chocolate - have become fixtures in the wealthy neighborhoods where his seven boutiques are found. Inside, however, it's
the miniatures that get all the attention: Refined squares of chocolate,
filled with ganache, praline or marzipan, fan out in boxes beneath the
glass counters like fine jewelry.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Bourbon Truffles
Categories: Vsndy, Chocolate, Dsity, Booze, Nuts
Yield: 17 servings

8 oz Bittersweet chocolate
3/4 c Heavy cream
pn Salt
2 dr Vanilla extract
1 tb Bourbon
Cocoa powder
1/2 c Toasted crushed pecans,
- pistachios or hazelnuts

Set a stainless steel mixing bowl over a pan of boiling
water to make a double boiler. Put chocolate, cream and
salt in bowl and heat until chocolate is completely
melted, about 15 minutes.

Add vanilla and bourbon and whisk thoroughly, until
mixture is smooth and shiny. Pour into a pie plate or
baking dish, cover with plastic wrap and refrigerate
until firm, about 1 hour.

Use a melon baller or soup spoon to make rough ½-ounce
spheres. Roll between cocoa-dusted palms, then in
crushed nuts. Refrigerate, but don’t serve them ice
cold; remove from the refrigerator 10 minutes before
serving.

By: David Tanis

Yield: 16 to 18 truffles

RECIPE FROM: https://cooking.nytimes.com

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