It turned out all delightful. It was partly because I was too lazy to infuse tea in my ganaches, so I looked through the kitchen stash, and decided to make some truffles with chocolate crunchies, a valuable buy from Shermay's.
It was a high cream to chocolate truffle. 500 ml of whipping cream to 300 g of Araguani! I always loved creamy yet dark, melt-in-the-mouth truffles, so I went to quite an extreme for the cream proportion. The ganache was surprisingly easy to roll, maybe because the morning was a chilly one.
All of it was shared with friends promptly and finished up in less than a week!
I was not working from my own kitchen, so I was a little short on some of my favorite tools and packaging materials. Nonetheless, I managed alright. No fancy pictures, no cookies with ribbons, no truffles in martini glass. Just a little hill of truffle balls, crying to be eaten, and rightfully deserving so.
Yum... I'm thinking of dark truffles of white chocolate balls now. It's true you can't stop once you start, be it the eating or the making.