I had a brief moment of elation today when I thought I had (finally!) figured out how to properly temper chocolate for enrobing chocolate truffles. However, my elation quickly turned into dismay when the telltale signs of unsightly blooming started to appear. Curious as to whether or not all of them were out of temper, I resolved to let the rest of the chocolate truffles sit out for a bit so they could come to room temperature for me to check. But (of course) as luck would have it, the hours and shadows aligned themselves ever so perfectly in just the right way to cast a beautiful pool of (disastrously) warm sunshine on the very spot I had decided to leave my truffles. Now I will never, ever know.

Sigh. It seems like it will take a good while longer before I graduate from simple and easy rustic cocoa-dusted truffles to crafting exquisite chocolate-enrobed truffles. In the mean time, whether untempered or melted, chocolate still tastes delicious and that’s reason enough for my siblings to be more than happy to nom on my mishaps.

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[Image courtesy of: http://www.sxc.hu/photo/711841]