"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
12 oz. semi-sweet or bitter chocolate 2 c. cocoa- sifted
Melt the chocolate and cool to 90º. Coat truffles with chocolate and roll in a pan of sifted cocoa. Then shake excess cocoa off. Place truffles in a tin or plastic container with tight lid. Keeps at room temperature for up to a week. To reuse cocoa - sift it through a strainer to remove any bits of chocolate.
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