After watching Alia's almond truffle recipe I couldn't resist a trip to the local market to buy the ingredients. I picked my favorite chocolate and ground hazelnut from wholefoods, and picked raw almonds from the local Pakistani store in Allston (Cheema Market) where we get our monthly supply of goat (that's another kitchen story for later). I came home so excited.
I hesitated to wear my painting clothes, a pair of jeans and black t-shirt all stained with paint, so I found myself heading directly towards the kitchen as if someone had installed visors on the sides of my eyes. The raw almonds needed to be blanched so I quickly finished that off with the help of my assistant wife, who was doubting my new adventure. You never go wrong with Alia's instructions, so I peeked a few times at the recipe video from my cell phone. Time for some grinding and almond paste making! To my surprise the funny grinder we had didn't perform well, so I ended up with a lightly coarsed paste of almond. Usable and edible nonetheless. Not to mention a little argument with my assistant over why we don't own a decent grinder. Chocolate melted, almond rolled, dipped and covered in hazelnut crumbs. The result was 2 out of 10 truffles left for the photo session. And by the time I finish writing this, only sprinkles of hazelnut scattered around the plate!
Thanks Alia (cookingwithalia.com) for the inspiration.