truffles...
>
> methinks there's going to be some very lucky students in a CF training
class in the very near future : )
Maybe at the very end of a day. These things are like drugs: first you
relax and kind of melt, then you get frisky, then you get sleepy. I don't
need to be teaching how to leverage persistent components while that's going
on. :)
Chocolate is arguably the most complex flavor on earth, consisting of a huge
number of distinct flavor elements. Some of these elements are
alcohol-soluble, so if you handle your liqueur-infused ganache (the creamy
center mixture) correctly and let the finished truffle age a little, you end
up with a unique chocolate sensation that can't be reproduced in any other
way.
Most truffles are commercially manufactured in "wham-bam-thank-you-ma'am"
fashion, and don't even deserve to be called truffles. If you've tasted
experienced a truffle that was handcrafted by a master trufflemaker from
hand-tempered chocolate and the very freshest ingredients (sweet butter from
the cream of that morning's milking, right out of the churn; raspberries
hand-picked that very day; eggs from that day's lay; and fresh chocolate
from a recent run), then you know exactly what I mean.
To me, truffles are the very highest form of chocolate, so I pursue it. I
may never have the skill of a master trufflemaker, but that won't stop me
from trying. Aim for the very highest form in everything you do, I say.
On the other hand, I also used to make small jars of just the ganache for
friends and labeled it "Sex Food," so I guess sometimes it's fun to just
mess around. :)
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
Advanced Intensive ColdFusion MX Training
ColdFusion MX Master Class:
January 12 - 16, 2004
http://www.ColdFusionTraining.com
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