Feb 11, 2013

RUM & TRUFFLES: SPICING UP THE SEATTLE WINTER

“You can make the ganache into a big ball and eat it in front of Oprah … or whatever type of party you’re having. We don’t judge when it comes to chocolate.” -- Pastry Chef Jennifer Formaz, during a truffle-making (and rum-tasting) workshop, part of Hotel 1000’s tasteBOKA series in Seattle.
These rum pours  and professionally crafted truffles kicked off the tasteBOKA workshop. Things got decidedly messier as guests dipped and decorated chocolates themselves. Image by AC.

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