use real butter

Our third class in the pastry skills series involved enrobing truffles in tempered chocolate, making chocolate decorations, and working with lots and lots of tempered chocolate. Surprisingly, half of our class was missing tonight. I realize things can come up, but for the amount of money we pay for the course that is a hefty price for missing out on a class.

**Jump for more butter**

Tonight we began working with chocolate: ganache, tempering, and enrobing. I chose to make Earl Grey and Kona Coffee truffles. They will be enrobed next week. This week, we took out the fondant and caramel we made last week and enrobed those with tempered chocolate.

**Jump for more butter**

So what did I do with some of that chocolate stash? Truffles, of course.

**Jump for more butter**