You seriously do not want to know how much white chocolate I went through this weekend. I am not (NOT) showing my hubby the grocery bill. I have discovered that I am not, if fact, a natural confectionary, but after several (ok, many) trials and errors, I think I've nailed it down. Of course, I have what is possibly the worst head cold in the history of mankind, so it's not completely out of the question that I have made something that tastes like beef stew. I wouldn't know, although the husband assures me they taste just delightful. That being said, when I get sick, he treats me like a wounded rhinocerous on the plains of Africa, backing up slowly and avoiding eye contact so he might just be placating me..... The original base recipe for the truffle came from the ghiradelli website (see above part about me not being a candy-maker!). <br /> <br />Things I have learned this weekend: adding vodka-based alcohol to truffle fillings ensures that it will not set up. Substituting coconut milk for heavy cream in a 1:1 ratio also does not work. Feel free to snigger at me at any point during this paragraph by the way. White chocolate is a persnickety substance and will seize, freeze, melt and behave in ways that are quite irritating when you're forking over 3.50/bar. Head colds are not conducive to tasting anything. Hot toddies are a wonderful thing. But perhaps most importantly, the food52 community was there for me in my time of need - and is helping me to become a better cook. Thanks all! <br />

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