Quesmoy

I got a book "Making Artisan Chocolates "by Andrew Garrison Shotts from Barnes & Noble.com, and it was really inexpensive (I bought the e-book) I think it was about $13.50. It seems to have some pretty good recipes, and there is one for a triple espresso vanilla ganache. Of course have not been able to try these out yet, I have to wait to get some chocolate. I'm going out of town next week, and I have found a candy supply store where I'm going that carries Callebaut chocolate starting at $6.80 a pound. I would purchase from their website, but it is just too hot right now. If you would like the website let me know.

Thank you, that sounds a lot less labor-intensive than making candied cherries. And now I know why I should always keep some vodka in the house .

I am planning on making a truffle recipe that calls for candied pineapples, and I am not sure how to make candied pineapple (or any other fruit for that matter). I have found a couple recipes for candied cherries, would this process work for other fruit also?