Recipes

Directions

1. Create a flower shape out of the truffle by cutting 8 wedges-without slicing all the way through the truffle. For example, cut the truffle in half, but don't slice all the way through. Then cut it in half the other way, but don't slice all the way through. Cut each of the 4 wedges in half so that you have 8 wedges. Gently separate wedges so the truffle resembles a flower.
2. Combine heavy whipping cream, Raspberry Infusion or Razz M'Tazz and powdered sugar in a jar (12 ounce capacity) and shake for 1-2 minutes until mixture is thick and frothy.
3. Pour mixture into 4 martini glasses, place truffle flower on top.
4. Drizzle a small amount of raspberry liqueur over truffle and cream for color. Garnish with fresh, red raspberries-grown in Coloma of course!

Serves 4.

Decadent Apple Slices

Ingredients

Directions

1. Cut apple into 8 wedges, remove core.
2. Soak apple wedges in bowl of cold water with lemon juice
3. Pat apple wedges dry.
4. Melt chocolate in microwave safe bowl for approximately 90 seconds in 30 second increments. Stir each time. Microwaves vary, do not overheat.
5. Chocolate should not be completely melted when you take it out of the microwave. Stir until smooth.
6. Insert sucker stick into apple wedges.
7. Smear peanut butter on white part of apple.
8. Dunk apple wedge into melted chocolate, spoon chocolate over to completely cover.
9. Place on waxed paper skin side down.
10. Allow chocolate to harden. Eat within 24 hours.