The mango/coconut truffles will NOT be orange.
I just learned that typical food coloring cannot be used
in chocolates. You need a special oil-based food coloring
from snobby candy/cake supply stores.
The water in the other coloring will ruin the chocolate…
AND…I went with my dad to the liquor store
(Kentucky LOVES its booze, the liquor stores are HUGE!)
to get wine for all the dinners of the weekend…
I found Chartreuse, green and yellow.
Never had the yellow and been a LONG time for the green.
Only once I think since I moved to KCMO.
The entire Phoenix metro-valley had three bars that stocked it.
One was the Biltmore, a four star kinda joint.
The bottle of yellow was 45 bucks, but fug’it,
it’s the holidays. That was my gift to myself.
And it will last for some time.
Very licorice and spice and herbal botanical and stuff.
My dad liked it. I LOVE it. Chris HATED it.
It is commonly a love or hate thing, not much room in between.
***The interesting note…I read the label.
Its one of those snotty french boozes made by three monk brothers
that guard the secret under a vow of silence….
Yada yada yada… But I never realized before,
the name Chartreuse – as a color name, came from this booze,
which is a yellow green and green-yellow respectively,
and not the other way around. Go figure.
Being a snobby design fag, I have always been a fan of the color Chartreuse…
gryphon's hole 