With Valentine’s Day on a Saturday this year, why not opt for a night in instead of fighting the NYC crowds?
Chef Francois Payard believes that there’s nothing more romantic than a homemade chocolate– but he doesn’t go around popularizing that theory: it’s bad for business!
His Grand Cru Chuao Truffles are available at Francois Payard patisseries, but try your hand at making this easy treat for a sweetheart.
The key to a successful chocolate is high quality ingredients. Try chef-recommended lepicerie.com, New York Cake and Bake or your local specialty food store.
Ingredients:
17 ounces (482 grams) Valrhona Grand Cru Chuao chocolate, finely chopped
2½ tablespoons (50 grams) light corn syrup
2 cups (464 grams) heavy cream
1 fresh vanilla bean
Coating:
9 ounces (255 grams) bittersweet chocolate, chopped
1?cups (157 grams) unsweetened alkalized cocoa powder
Special Equipment:
Pastry Bag with a 1?4-Inch Plain Tip (Such as Ateco #2)
