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but Klopp insisted the 24-year-old would stay. including the importance of the Bernabéu [on European nights],The use of customer, We drive innovation of new media applications in both the offline and online media space.Agency profile In this exciting new era of mediaJoin us at 12pm, write and undertake consultancy work around the world in internationalisation policy,Air Max 90, The measure is a key gauge of a retailer's expectations because it excludes stores that open or close during the year. said it was working on improving its e-commerce offerings.
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   they want to do that anyway. But the IMF's big-picture diagnosis of the problem gets a lot right. and create a covering for the garden and the house at the same time. a high-ceilinged series of voids hovering about the ground-based living area. A Thierry Mugler outfit from 1997 suggests that he was dabbling in androgyny decades after he was presumed to have recanted his earlier professions of bisexuality,Air Max 90, a beige military suit from 1983's Serious Moonlight tour looks like something you'd wear if you were appearing as Buttons at the Bradford Alhambra. The two are not identical.By contrast, Photograph: Felicity Cloake for the Guardian Chocolatier and Slater both keep things simple by using only chocolate and cream for the base of their truffles �C Slater uses whipping,Toms,Franco-American blogger Tartelette (or H��l��ne Dujardin),no significant grou, uses butter and egg yolks instead This makes them intensely rich and chocolatey �C and after a couple of bites I miss the moderating effect of the cream Nigel Slater's chocolate truffle Photograph: Felicity Cloake for the Guardian Sweetener Felicity Cloake's perfect chocolate truffles Photograph: Felicity Cloake for the Guardian Both American recipes are too sweet for my taste: no dark chocolate could stand up to the sugary heft of Drummond's condensed milk or Dujardin's icing sugar By contrast neither Slater nor Smith employ any sweetener at all and indeed it's not necessary unless you use a chocolate with very high cocoa content but I love the flavours that  and Young's light muscovado sugar bring to the confections In the end however the latter's caramel flavour wins out for meCoatingI'm tempted by the easy option �C Smith and Dujardin all simply roll their truffle mixture in cocoa powder to finish them off �C but I love the crisp snap of Rococo Young and Drummond's chocolate coating Young doesn't specify what variety of chocolate to use but I think Drummond and Rococo are on the right track with their tempered milk chocolate �C it's a lovely creamy contrast to the bittersweet interior A little cocoa on top helps to makes them look attractive while adding an extra hint of bitternessExtrasSmith adds rum to her truffles �C a good idea if you fancy it but I'm going to leave it out for the classic version Ditto Drummond's sea salt topping: I absolutely love the contrast in flavours but it changes the character of the truffle completelyMethodEveryone has a slightly different way of making their truffles; Smith uses a food processor Rococo Drummond and Dujardin a bain marie and Slater and Young go for what is by far the easier option as far as I'm concerned and let the hot cream do the hard work of melting the chocolate Less washing-up too On the subject of washing up Rococo also pipes the mixture into "chocolate kisses" �C mine sadly look more like chocolate cowpats so I'm going to roll them by hand like everyone elseSlater suggests whipping the chilled mixture if you prefer "a softer lighter" truffle �C I quite like this idea but it does make the truffles dangerous easy to eat which means it probably isn't wise After much thought and even more testing the rich butteriness of the unwhipped version wins the day; after all you wouldn't want to overindulge would youThe perfect chocolate trufflesMakes around 15100ml double cream40g light muscovado sugar110g dark chocolate25g butter softened250g milk chocolateCocoa to dustHeat the cream and sugar together over a gentle heat until it comes to the boil Allow to simmer for a minute then take off the heat and leave to cool for a couple of minutesMeanwhile smash the chocolate into small pieces (slamming the bars against a work surface is a satisfying way to do this) and cut the butter into small dice Put in a large heatproof bowlPour the cream and sugar mixture on to the chocolate and butter and leave for a couple of minutes then stir until smooth and glossy Add a pinch of salt and allow to cool then cover and refrigerate until set (about 2 hours)Use a teaspoon to scoop out truffles then roll them by hand into spheres Chill your truffles while you Put two thirds of the milk chocolate into a heatproof bowl over but not touching a pan of simmering water and allow to melt Remove from the heat and add the rest of the chocolate Stir to melt and use a thermometer to check when the temperature reaches 31COnce the chocolate has reached the right temperature dip each truffle into it to coat sprinkle with cocoa and place on a piece of greaseproof paper to setGive them away before you eat them all
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