2013 Sweet Salvation Truffles Day Four -Annie

The first thing we did today was we cut caramel that Cheryl had made into squares. Unfortunately, something had happened during the cooling of the caramel so the center was a little bit like toffee but luckily, Lisa and I got to take this pieces home. We then melted milk chocolate and dipped the caramel squares in. while one of us was dipping the other would sprinkle on some sea salt with a spoon. It was really fun and they tasted delicious. 

The next thing we did was we took the sugar free coco powder that we had ground up the day before and we mixed it into a batter. Because of the bitter taste of the chocolate we had to add some sugar substitutes like Stevia and Agave. It tasted better with the sweetness but still, to me it was very rich. After lunch, we then vacuum sealed our raspberry truffle samples. Then after that, we put the sugar free chocolate mixture into pastry bags and then we squeezed the chocolate out into truffle sized lumps. We produced about two trays. Once we had finished, we boxed up some chocolates for a farmers market that Cheryl goes to.