Miyu Presents that Truffle Recipe from Like Two Years ago.
"Hello," the dark-haired young woman with brown eyes said almost emotionlessly. "I am Miyu. It's been suggested of me that I start my own social media online cooking program."
"Today," she said as she gestured to a counter full of ingredients, "we will be making chocolate truffles. I first used this recipe with my girlfriend on our first Valentine's day together. To start, this recipe requires 18 ounces of bittersweet chocolate, divided into a ten-ounce batch and an eight-ounce batch, though for the eight-ounce semisweet chocolate is also permissible, as well as three tablespoons of unsalted butter, one-half-cup of heavy cream, one tablespoon of light corn syrup, one-fourth cup of brandy, don't ask me where I got it, and one-half cup of dutch press coach powder though other people use chopped nuts or roasted coconut in its place."
"We will start," Miyu said as she positioned the ten ounces of chocolate before her and, with a large knife proceeded to shred it with speed and efficiency that few mortal men could match. "Is chop finely the first ten ounces of chocolate and place it in a large glass bowl." Miyu proceded to do so. Sh then started measuring out a sample of butter. "To that, add the three tablespoons of unsalted butter." She then carried the bowl to the back counter where there was a microwave. "Then you would melt the chocolate and butter for thirty seconds in the microwave, stir, and then continue to melt for thirty more seconds. As this is simple enough I have preprepared a sample," she said while opening the microwave door and switching the bowl she'd just prepared for a pre-prepared bowl, "I have elected to pre-prepare a bowl for the sake of not needlessly padding out this video's runtime with tedious and repetitive tasks. I'll use the chocolate and butter mixture that we just prepared for a second batch of truffles later."
"Illya's gonna get fat if you make that much chocolate," snarked a voice from off-camera.
"Chloe," Miyu said while glaring at the camera, "you are here to film, not to provide commentary."
The camera suddenly spun around to show the face of a young woman with long silver-pink hair and skin tanned to the color of caramel framing a face oddly similar to Miyu's with amber-colored eyes. "I'm Kuro. Miyu's slipping the tongue to my sister-cousin."
"I will slap you!"
The camera spun to face Miyu again, whose face was scrunched in displeasure, as she returned to the primary counter and set the bowl down before retrieving a medium saucepan and placing it over the burner of a stove. She took a deep breath and continued. "Next we will pour the half-cup of heavy cream and the tablespoon of corn syrup into a medium saucepan and place that over medium heat until it begins to simmer." Miyu measured out the ingredients and placed them in the saucepan before turning them on. "The time this takes will vary based on environmental conditions and the type and quality of your stovetop. I've got mine timed down perfectly but for the untrained cook this should be done while paying close attention because overcooked milk products are not useful for this application."
"While we wait," Miyu continued while looking directly at the camera, "a bit of trivia: some people, particularly in the west, believe that corn syrup in any form is unhealthy because of the means by which it is produced make it less natural than maple or cane sugars, even refined. This is folly, however, as your body has no way of distinguishing between corn, cane, maple, or grain sugars nor between complex sugars such as starches or simple sugars such as the crystals or powders used in confection making. All sugars, once absorbed, are either stored as glycogen, used as building blocks in carbohydrate-based cellular structures, or burned to produce metabolic energy. Complex carbohydrates like the starches in rice or noodles take longer to digest and metabolize and thus leave one feeling their satisfied longer but that's the only difference between any two kinds of sugar. All that matters when it comes to sugars is how much you are taking in compared to how much your metabolism consumes to keep up with your metabolic needs. Consult a physician or dietician for further details as to how this applies to your unique biology."
"And that marks the part of the show where we get bored and switch to cat videos instead," Kuro deadpanned.
"Shut up. Now," Miyu said as she turned off the heat and moved the saucepan, "once the cream and corn syrup begins to simmer, remove it from the heat." She then poured the cream mixture over the prepared bowl of melted chocolate. "Once the simmered cream and sugar mixture is added to the melted chocolate, it must sit for two minutes and then be stirred."
Miyu produced a rubber spatula and held it with both hands like a sword. "Unfortunately, I do not have the means by which to store the cream mixture at the appropriate temperature so we're going to have to wait a moment. For a bit more trivia, chocolate originally comes from South and Central America. The word chocolate is etymologically derived from xocolatl, a word from the native language of the Mexica, or Aztec, people. This referred to a hearty, filling, and nutritious but also very bitter beverage made from cocoa and cornmeal. When the Spanish conquistadors took cocoa back to Europe they attempted to recreate the beverage to the best of their ability but it was unpopular until sugar and milk were added to it to cut down on the bitterness. Modern chocolate is the result of a few centuries of refining that process, but you can still see the remnants of the original form in modern chocolate by the realization that it's the bitterer forms of chocolate that have the most applications."
"How do you know this stuff?"
"I take food and cooking very seriously, Kuro," Miyu said back evenly. "You know that. Now," Miyu continued while taking her rubber spatula and inserting it into the middle of the bowl. "Stir gently until the chocolate is completely melted and takes on a creamy texture," she said as she demonstrated, "and then gently stir in the brandy."
Miyu paused briefly to measure out the brandy and pour it into the bowl, before continuing to stir. "Once this is done, pour the mixture into an eight by eight glass baking pan," Miyu said as she poured the mixture into one such vessel she had on hand, "and refrigerate for one hour to cool."
Miyu walked the pan over to the refrigerator and swapped it with a seemingly identical pan. "As before, I have prepared a batch and that mixture will be used later on my own time." As Miyu returned to the main counter, she continued, "for the sake of transparency, this batch and all future batches were prepared using a mixture of juices and extracts that simulate the flavor of brandy without containing any significant alcoholic content. The demonstrated batch was done for the sake of authenticity and I will not be consuming any of the truffles made from it as I am not yet old enough to consume alcohol and nothing will be done to burn or evaporate off the existing alcoholic content in a batch that follows the recipe exactly. Substitutes for brandy in the creation of deserts can be easily researched, please use your best judgment."
This time, Miyu didn't respond to Kuro's comment. "The now cooled and solidified chocolate mixture must then be rolled into balls using a melon baller or a small ice cream scoop," Miyu said as she produced such an implement and with inhuman speed and precision made work of doing so. "Then return to the refrigerator and for an additional half-hour. As before, I have preprepared a batch to save time."
"How many truffles are you making today, Miyu?"
Miyu again made the swap and returned to the counter. "Now, chop the remaining bittersweet chocolate as before and slowly melt it while maintaining it at a temperature between thirty-two point two repeating degrees celsius and thirty-three point three repeating degrees celsius. Do not allow it to exceed thirty-four point four repeating degrees celsius or the cholate won't have the right consistency. Methods for melting chocolate vary, I've used two glass bowls with a heating pad between them, as suggested by the original creator of this recipe, for the sake of keeping the chocolate at the appropriate temperature."
The camera adjusted to move to another part of the counter showing such a bowl ass well as a pie pan and an ice cream scoop. "With clean hands, gently roll the truffles to ensure they are in the proper shape and using the ice cream scoop to ensure only the appropriate amount of chocolate is used..."
Miyu dipped the ice cream scoop in the warm melted cholate and turned it over to get rid of the excess, then popped a truffle into it and shook it around to coat before taking the truffle, pacing it in the pie pan and moving it around, "coat the truffle in the melted chocolate and then coat the truffle in your dutch process cocoa powder. Leave the truffle in the pan for ten to fifteen seconds," she explained as she repeated the process with the remaining truffles, "before moving the truffles to a sheet pan covered in parchment," she began moving some of the truffles to such a sheet that was brought over by a pale-skinned young woman with platinum blonde hair and wine-red eyes, who Miyu briefly stopped in her preparations to kiss on the cheek.
"This is my beloved Illyasviel," Miyu introduced.
"Hello internet people," Illya said with a gentle wave.
"Now, the truffles will need to rest at room temperature for at least an hour before eating," Miyu explained while Illya produced a container, "but can be stored at room temperature in an airtight container."
Illya opened the container and removed two truffles, one of which she popped into Miyu's open mouth and one she took for herself. "Truffles are best at room temperature," Miyu finished.
"Like Miyu said, we first made these together on our first Valentine's day together as a couple," Illya explained, "becuase the traditional chocolate giving doesn't really work when both parts of the couple are girls. This isn't Miyu's original recipe, but it's kind fo special for us and we ended up making them together every Valentine's day since."
Illya came up behind Miyu and gave her a hug. "We do white-chocolate coated cookies on White Day," Miyu finished, "but that's a recipe for another video. For now, be satisfied with the truffles."
AN: Happy Valentines Day, everyone.
I'm working on a proper chapter to continue the main story, but I'm having a bit of trouble putting it in words out so have this to tie you over.
IRL, the recipe comes from Alton Brown and I first saw it on an episode of his show Good Eats, a more detailed and clinical version... That gives the temperatures in degrees Fahrenheit, can be found on Foodnetwork dot com.