Take drawing, for instance. On the occasions I have set drawing implement to paper, my mind has produced vast scapes of color and light, form and structure, of a depth that could stir the most jaded soul. What comes out on the paper is, well, not that.And so we come to the task for the evening: painting melted chocolate into the molds, so that it can be filled with different chocolate stuff and then covered with chocolate. It is important to avoid thin spots in the chocolate, lest the structural integrity of the truffle be undermined. Too thick, and the ratio of crunchy outside to smooth inside is lost. The walls of chocolate must reach the top of the mold in even thickness.
Of course, getting the chocolate thickness exactly right isn’t really that big of a deal. It’s not that hard. Yet, as I stood there using a kitchen knife to distribute the chocolate, there was always the platonic ideal of the truffle, haunting me, rendering my sorry efforts inadequate. As a result, the light of my life produced about two truffle shells for every one I made.Then came the measuring of the inside goop into the shells. “This is really easy,” the beacon who guides my heart said. “You just have to fill them almost to the top, but leave enough space so the chocolate on top can seal up with the sides.” Yes, but exactly how much wiggle room does that leave me? I was a little better with this task, and occasionally even recognized that the tiny amounts of filling I was adding and removing couldn’t possibly make the slightest difference. In my gut roiled the fear of producing a truffle that cracked or leaked or was otherwise unsightly. When you consider how yummy the thing was going to be no matter what happened, it might seem like a lot of worry over very little. Still, the Ideal Truffle loomed, superimposed by my imagination over each still-incomplete confection. The next phase of production was best done by two people: the chocolate-topper and the sprinkler. I was elected sprinkler and happily so. My sweetie laid the molten chocolate over the tops of the truffles, then handed them off to me, and I sprinkled peppermint and toffee fragments into the still-soft chocolate. I managed to make this more difficult than necessary (each truffle had to have a good distribution of fragment sizes, and the peppermint looked better with red stripes showing), but not debilitatingly so. (Crushing the hard candy had it’s own uncertainties. Fragments too large? Too much dust?)
Eighty-eight truffles later, it was time to start again.
Ultimately, all the worry was for naught; the truffles came out quite lovely, and tasty like crazy. A few even approached the Ideal Truffle.