So I took some of the honeycomb bits and pieces, stirred them into a milk chocolate ganache and what happened? (she says in her best HoneyB voice). The honeycomb dissolved very gradually leaving a very soft sticky mixture :-( I had somehow hoped (now I know Himself was right) that I could preserve the crunchie texture in the truffle. Anyway, we live and learn. However the flavor was good and the ‘toffee’ flavor was subtle.
I suppose the right thing to do would be to chocolate coat the crunchie … then mix in. Anyway, I cut them into squares, tossed in cocoa and served with a warning: very soft truffles.
1 response so far ↓
figjamandlimecordial // October 13, 2009 at 11:31 pm |
But they still look wonderful! I did something similar but quite different – I took crushed meringue and added it to a custard base to try and make icecream with chunks of meringue in it. All that happened was the meringue dissolved completely, leaving a very nice meringue flavoured icecream. See what I mean? Different, but similar.. :)