White chocolate

So, the thing about baking with one leg in plaster, is that you need very long arms - to reach all the stuff you need without keeling over sideways - and yes it has happened, and thank goodness nobody was there to see me crash ingloriously into the sink with a blue fibreglass leg hanging in the air - and you need a great deal of patience. So my need to bake stuff, which has always stemmed from a place that was about relaxing, chilling, taking time out with the kids - has morphed into the challenge. If it's going to take so long anyway, why not try stuff I've never baked before? Meringue stacks? Triple layered walnut cakes? Stuff that has to simmer at the perfect temperature to infuse? A few days back I found myself melting white chocolate, just to enjoy its texture. I hadn't given a second's thought to what I would do with it. I spent a good quarter of an hour trickling it from a spoon, mesmerising myself with its molten creaminess. Eventually I returned to the land of the living, and turned my concoction into white chocolate truffles, rolled in grated dark chocolate. Yum YUM.