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First post, so forgive me if I make any mistakes in my request. I’m planning on making truffles for a family gathering and want to do something to go with the red foil wrapping I bought. I settled on black forest flavor because of the cherries, however my family does not partake in alcohol at parties out of respect for other members’ sobriety. This also includes not making food that has liqueur, liquor or what-have-you in any part of the cooking process (i.e. coq au vin or beer bread), or extracts with those flavors when those family members are around (i.e. rum extract. Vanilla extract, despite comprising of a certain percentage of alcohol, is fine). My question is how I would go about adjusting a black forest truffle recipe to have those rich cherry flavors without relying on kirsch or cherry liqueur. Will cherry juice or cherry extract truly suffice? I’ve seen vanilla extract also thrown around as suggested substitutions in non-alcoholic recipes for black forest but again, but is that all it would take? This is a recipe I’m considering, for reference. It calls for 3 tbsp of kirsch of cherry liqueur. Specific measurements of proposed substitutions for a batch this large would be appreciated. Cooking is not intuitive to me at all. https://www.tfrecipes.com/black-forest-chocolate-truffles/
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I'm curious if anyone has seen an antique apparatus in person. I've seen these in old photos and have read about them. They are gorgeous! I would love to open a modern lunch counter and have one of these beauties on display.
