This is a “tell” and not a “show’, as my new computer will not upload photos to miniaturize them. So you will have to use your imagination to picture the beautiful, little Chocolate Oblivion Truffle Torte I made (TCB). I say “little” because I made a half recipe, using a 6” pan. After all, there are just two of us, and it was 1/2 pound of chocolate, even with a half recipe. We are not complete piggies. ;)
It was the first time I made this recipe, and I was extremely pleased with it. As I live in Mexico, I normally use Mexican Ibarra chocolate for much of my baking, but for this recipe, I pulled out my last pound of Belgian bittersweet chocolate, which I bring back with me from my yearly visit to the US. I now only have 8 oz. left of the Belgian chocolate, which will be hoarded for the next Oblivion Torte.
We normally have sweets with morning coffee or tea, not later in the day, so that there is all day to burn it off. This morning, I toasted two slices of homemade whole wheat pumpkinseed bread, and spread a nob of torte on the warm toast. The heat of the toast softened the chocolate into a spreadable consistency. It was divine, better than nutella.