We were pleased to have our first “cotume” tea at the Guild a couple of months ago. One lady and her daughter arrived in their Vicotrian finery and I was in my Edwardian tea costume. The other attendees were dressed in their afternoon tea finery. Our newest employee, Stephanie, served up a delicious meal complete with cucumber sandwiches, scones and other goodies, finishing with wonderful handmade tea chocolates. Please visit our website at www.unicornwineguild.com to find out about future tea events.
Chocolate Icewine Truffles
These truffles were featured in our advertisement in the Parkersburg News and Sentinel 2009 Cookbook. It is adapted from Chateau Chantal who adapted it from London Winery. These truffles are easy to make, but they will need time to cool a couple of times, so start early or preferably the day before serving.
You will need:
1/3 cup whipping cream
1/2 pound semisweet chocolate, finely chopped
1/3 cup Magical Dreams (Unicorn Wine Guild’s Riesling wine in an ice wine style)
2 Tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon powdered sugar
Bring the cream to a boil, being careful not to scorch it. Place chocolate in a bowl and add the milk. Blend until the chocolate is melted, making a ganauche. Add the Magical Dreams and allow to cool. Beat in the butter. (You can add the butter when the chocolate is warm the first time, but by allowing it to cool and then reheating, you temper the chocolate for a better product.) Refrigerate until firm enough to handle. Once cool, drop mixture by small spoonfuls into a shallow dish of cocoa powder sweetened with the sugar to taste. Roll each truffle in the cocoa, rounding between the palms of the hand. Dust hands with the cocoa if necessary to keep the truffles from sticking. If the truffle mixture becomes too soft, return to the refrigerator to harden then continue making the truffles. The completed truffles may be shaken gently in a strainer to remove excess cocoa, if desired. Store in an airtight refrigerator for up to 10 days or in the freezer for up to 3 months. Remove from the refrigerator 30 minutes before serving to soften slightly. Serve in a candy dish or place each truffle in a fluted paper cup. Makes 3 dozen small truffles.
Hint: To make a great topping for ice cream, make the ganache, add the butter while warm and serve warm over ice cream.
Tea Class at the Guild
Somehow my first notice did not get published (my error, I’m sure), but I want to let you know that there will be an Introduction to Tea Class at The Unicorn Wine Guild on August 8, 2009 at 4:00 PM. We will cover the history of tea, a bit about the different types of tea and how to make a perfect pot of tea. Call us at the winery 740/423-1300 to register. It’s free, but we want to have enough copies of handouts. Hope to see you there.
Visit our new blog
We are moving our blog to our website at www.unicornwineguild.com. At this point, we are undecided as to how, and if, we will continue to use this blog. Please continue to visit with us at our new blog space.
An update on Tea At The Unicorn Wine Guild
A lot has been happening here. We are getting close to opening the doors of our physical store soon and our website is about to go active. You can find us at www.unicornwineguild.com. We look forward to serving your tea needs either at the store or on-line. Yes, wine will be available, but only at the store. We aren’t quite ready for dealing with internet sales of wine. That will be down the road, if ever. Keep checking back and we will let you know more about our tea blog.