Quoting A

Jan. 10th, 2007 03:37 pm
brightly_woven: (LJ User mrbnatural's giggle)
So A, my youngest, is five.  He's a precocious five, but five nonetheless.

Today he was telling me about the chocolate I gave him in his snack yesterday--a wrapped Ghirardelli 60% Cocoa dark chocolate square.  (We were in the car when I remembered the snack and that was all I had...)

A: "That chocolate you put in my snack was the same chocolate that you use in your truffles."

M: "Well, not exactly the same, but similar."

A: "It had the same amount of bitterness."

M: "Didn't you like it?"

A: "No, I liked it.  It was that same bitterness, only a little sweeter, maybe."

M: *goggles*  Dumbfounded that I am having this conversation with a five-year old.  First, what 5-yr old likes such dark chocolate.  Second, the chocolate that I use in truffles is 72% cocoa, so very dark, but of course there is butter and cream to sweeten the ganache.  An accurate description of the differences between the two would probably be, oh, about what A said.

I told my mother-in-law about it and she said "They are your children, aren't they?".  I have quite the reputation for food-snobbery, cooking and telling when something is just not right with a dish.

Yep.  I guess they are.

LOL

Meg

Quoting A

Jan. 10th, 2007 03:37 pm
brightly_woven: (LJ User mrbnatural's giggle)
So A, my youngest, is five.  He's a precocious five, but five nonetheless.

Today he was telling me about the chocolate I gave him in his snack yesterday--a wrapped Ghirardelli 60% Cocoa dark chocolate square.  (We were in the car when I remembered the snack and that was all I had...)

A: "That chocolate you put in my snack was the same chocolate that you use in your truffles."

M: "Well, not exactly the same, but similar."

A: "It had the same amount of bitterness."

M: "Didn't you like it?"

A: "No, I liked it.  It was that same bitterness, only a little sweeter, maybe."

M: *goggles*  Dumbfounded that I am having this conversation with a five-year old.  First, what 5-yr old likes such dark chocolate.  Second, the chocolate that I use in truffles is 72% cocoa, so very dark, but of course there is butter and cream to sweeten the ganache.  An accurate description of the differences between the two would probably be, oh, about what A said.

I told my mother-in-law about it and she said "They are your children, aren't they?".  I have quite the reputation for food-snobbery, cooking and telling when something is just not right with a dish.

Yep.  I guess they are.

LOL

Meg

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