use real butter

We found out today that yesterday was our super’s birthday. She told us. So we felt sort of obligated to do something for her, but what? We couldn’t take her to lunch because she’s in meetings all day tomorrow and will be gone the rest of the week on vacation.  I offered to bring a cake to share with office folk and make truffles for the super.  Next time, please remind me to shut up.

use fine dark semi-sweet chocolate to make the ganache

**Jump for more butter**

Fiona came by tonight to drop off her mail key since their Ned friends who collected their mail before are moving to New Zealand. We invited her to join us for our simple dinner (homemade pasta sauce with angel hair and asiago cheese) and then a nip of chocolate. Last time she was at our place, my giant Twinings tin was empty. I bought the 100+ bags of Earl Grey tea years ago just so I could get the tin. It wasn’t hard to get Jeremy and Hoke to finish the tea. It is now filled with better stuff.

some callebaut, some paris flyer swiss, some caro, some lindt

more serious research
This week, our two additional research subjects are Lindt Swiss Bittersweet (cocoa content percentage unknown) and Chocolove Rich Dark Chocolate (65%).

Chocolove is hands down the best one we’ve tasted so far (at least for tasting). It is very smooth, slightly sweet, dark, good texture and long smooth finish, slight vanilla. The Lindt is also a good tasting chocolate, but very different from the Chocolove. It is better suited for eating straight. It is much sweeter, more caramel in flavor, smooth, good finish on caramel. Jeremy loves Chocolove. I heard from Joan on our hike yesterday that Chocolove was one of the best (and she and Fiona are chocolate fiends). Chocolove is $12.45/lb. for a 3.2 oz bar. Lindt is $10.47/lb. for a 3.5 oz bar. I got both of these from Ideal Market (Wild Oats).