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by Dessert Professional | The Magazine Online

David McSwiggen
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At 9:16pm on February 24, 2010, John Applegett said…
Nice blog. I was intrigued by the brown butter truffles. I thought you were going to add some browned butter to a dark ganache, didn't expect that you would actually brown the white chocolate. Tried the same thing today,and the white chocolate was barely brown on the top, but underneath was as dark as peanut butter. The chocolate ended up being kind of dry, but when I added hot cream it sort of broke down. I ended up blending it and it came out smooth. Sort of tasted like dulce de leche, which is not a bad thing. Keep up the good work.



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