Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
Archive for April 12th, 2009
There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from her mother). Once the cake is baked, it’s frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake–white, yellow, lemon–is less important than the fabulousness of the decoration.