Much work, colleagues and business partner are leaving, one after one and more to come. Yup, another angle is opportunity opened for new sparkles. Nevertheless, a dash of sadness in my heart. Familiar names, day in and day out contact and work together, all vanish within a short time. Yup, contact remains….. Still, a feeling of loss. It’s difficult to express. It’s like this hazelnut chocolate truffle cake. Velvet and rich decadent chocolcate denotes the established friendship. A bit burnt caramel hazelnuts delivers the bitterness of departure. What is better to express my feelings at the moment?
1.2 cup hazelnuts
3 Tbsp brown sugar
270g dark chocolate (66% used)
150g whipping cream
Crush the nuts with heavy knife. Roast them in pan until golden brown
Melt butter in a saucepan and add sugar, letting it boil until a light caramel forms (not very long). Add the nuts and stir for a couple of minutes so that everything sticks together. Pour the mixture into the cake pan and spread into an even layer while still hot. Let cool.
I followed the step above. But the caramel ended a bit burnt, resembled my emotion, perhaps.
Melt the chocolate. Heat the cream and then stir it into the chocolate until combined. Pour on top of the caramel hazelnut crust and refrigerate for at least an hour until you are ready to serve.
Except the bitter taste, the cake was good. A big comfort. If I will make it again, I will cook the sugar first until it melts, then add sugar to bubble and turn to caramel. Good that there is always next trial.
One of them said, ‘I am not sad leaving the company. My only sadness is this makes you sad.’ Friendship I gained…….