I've been known for pre-dawn bursts of productivity. When I moved to New York City for graduate school almost 10 years ago, a more advanced student in my program--a San Diegoan-turned-effete East Coast intellectual who'd have you believe he arrived in Manhattan with the Dutch given his claims to New York-ness--lectured me on how my early-morning ways were unbecoming. He explained, albeit poetically, how creative sophisticates kept the city abuzz, working long into the night, while the morning, he said, was for farmers. Call me Farmer Sharon any day.
Inspired by the recent
peppermint bark query, I melted 5 dozen "truffles" yesterday to make bark for my office holiday potluck. My selection of embellishments was somewhat limited given that I recently depleted my dried fruit and nut supply making granola and didn't have time to go to the store for more. I set the chocolate last night and woke up early this morning to chop and package.
I ended up with:
Dark chocolate-almond-white sea salt
Dark chocolate-Guatemalan cobanero pepper
Dark chocolate-red Hawaiian sea salt
White chocolate-cranberry
White chocolate-peppita-curry
White chocolate-cherry
This morning I melted down another dozen "truffles" for dipping homemade marshmallows, which I then sprinkled with black lava sea salt.
Certainly not the most creative endeavor ever but a happy one. I can now count the remaining truffles: 67.
(There was more than 150.)