Today we are experimenting with layering dark chocolate and
caramel. We pipe melted chocolate into a mold, then carefully pipe a dollop of
caramel in the center and cover it with melted chocolate so that the caramel is
completely encased in chocolate. Inspired by a particular restaurant's red
decor, we sprinkle dried raspberry powder on the truffle and place a whole
raspberry in the center. Pairing chocolate and caramel with raspberry will
balance sweet and tart. We experiment with various candy cups to find the ideal
size and shape for the truffle so that all three ingredients are in desirable
proportions. Using mini muffin tins to support the candy cups, we work together
hastily alternating layered piping so we can decorate the truffle with dry
raspberries before it sets. These petit and elegant raspberry-caramel jewels
are not only a labor of love but also a testament to our great affection and
tolerance for each other as we stand heart to heart on a two square foot area
of the kitchen bent over a small cupcake mold piping layers of melted chocolate
and caramel with such precision, concentration, patience and perseverance as
though performing a brain surgery on an insect. At another time of a month this
operation may not be tolerated but today it's smooth and fruitful. Fortunately
for us, heat is not an issue. Chocolate, as a gracefully aging woman, performs
best under ambient room temperature between 65F and 70F. And as true women we
have cravings, and with all the caramel we've seen and eaten today, we crave
for salt. So our al fresco lunch is made up with smoked salmon on a baguette,
with layers of thinly sliced shallots, tomatoes and orange bell peppers, topped
with creme fraiche, capers and chives while Elizabeth's son Henry plays
Chopin's Mazurka Opus 33 on the piano. We toast to a balanced life!
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