To make a long story short. I left the truffles in the fridge until thursday when I was supposed to roll them and dip them and decorate them. After a rich Christmas dinner I started off, nine o´clock in the evening. At eleven o´clock I had reached the following result:
- The white truffles was just fine and dipped, but they were not round but with a funny little skirt in the bottom
- The blackcurrant truffle first refused to be rolled and then refused to be dipped in the chocolate with my new special fork. They wanted to slip off and bathe and melt in the chocolate. So I only made a few which looked like - well - blobs?
- The pear truffle refused even to be cut in pieces and I just threw all the crumbles (very tasty by the way) in a plastic container in the fridge - I guess I could make a cake or something with it. Suggestions please!
- Quite a few "student candy" was made from all the high quality melted chocolate (white and dark) which was left. I just poured the chocolate into little round islands and decorated with cashew, pistachio and walnuts, and green raisins. The white rounds I decorated with candied orange peel. A real life-saver for an unsuccesful truffle maker!
And I didn´t find any boxes and had to make do with plastic bags, but in the end they turned out rather nice I think. But I think I will stay away from truffles in the future - and certainly not try to dip them in anything. Humpf.