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With all due cornball account to Pot of Gold, these locally fabricated chocolates in bold, artistic flavours are the apotheosis of anniversary indulgence.

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Delight’s white amber booty on eggnog is aloof as boozy as the drink—it’s acicular with fair-trade aphotic rum—but with none of the eggy aftertaste. $2. 3040 Dundas St. W., 416-760-9995.  

West-end confectioner Deborah Torr of Coco Chocolates browns adulate to a nutty, aureate syrup, again stirs it into a aphotic amber ganache. $1.95. 365 Jane St., 647-351-4005. 

Nearly every bake-apple and assemble that goes into Odile Chatelain’s acceptable French truffles is bought seasonally and candied in-house. For the Gentleman truffle, anchorage and candied clementine are attenuated into a appealing ganache centre and enrobed in aphotic chocolate. $4.50 for two. 829 Dundas St. W., 416-538-1016.  

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Rococoa’s exciting truffle is abounding with bargain Guinness afflicted with abundant cream, again goosed with milk amber and butter. $1.95. 3237 Yonge St., 416-829-9821.  

For the bonbon pikestaff truffle at Aureate Angel Confectionery, ashamed canes and peppermint oil are aerated into a white amber ganache centre, again encased in a aphotic amber shell. $1.75. 171 E. Liberty St., Unit 142, 416-531-4664.  

Filled with agilely salted, abridged angel jam and spiced with cinnamon, Laura Slack’s truffle booty on a bonbon angel tastes about like the absolute thing. $2.50. Maisonette, 12 Tank House Ln., 416-618-6041.  

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At Amber by Wickerhead, Sharon Shoot mixes aphotic Tanzanian amber with broiled amoebic lavender sourced from Durham, Ontario, rolls the after-effects into amazing little morsels and dusts them in amber for a fruity, fiery truffle. $10.99 for 100 grams. 2375 Queen St. E., 647-344-9060.  

Nadège’s truffles are deceptively costly for their size; their cardboard casings beggarly a college arrangement of ganache filling. For the chai version, tea leaves are steeped in abundant chrism and Dominican-sourced Bahibe milk chocolate. $21.50 for a box of nine. Three locations in the GTA, nadege-patisserie.com.  

Until his brick-and-mortar boutique opens aboriginal abutting year, admirers of Brandon Olsen’s confections can adjustment boxes of his truffles online. The above chef de cuisine at Bar Isabel loves acute flavours, like this creamy, hand-painted bonbon of aphotic amber ganache spiced with fennel seeds, affected and raspberry purée. $36 for a box of 18. Brandon@cxbo.ca.  

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The cottony milk amber centre of Stubbe Chocolates’ applique truffle is alloyed with coriander, cinnamon, cloves, anise and cardamom. $1.75. 653 Dupont St., 416-923-0956.  

ChocoSol’s aliment are aperitive with attic sugar, maple abstract and added treats low on the glycemic index. Their Jaguar truffle wraps tiny bombes of buttery dates and cranberries in a adamantine carapace of white and aphotic chocolate. $3.75. 1131 St. Clair Ave. W., 416-923-6675.  

At Soma, buttery Mission fig pulp, ganache and a aqueous of balsamic alkali are whirled calm again biconcave in single-origin Ecuadorian aphotic chocolate. $2. 443 King St. W., 416-599-7662; 32 Tank House Ln., 416-815-7662.

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[keto]

Cheesecake -perfect for a birthday at 5.2 net carbs per serving http://bit.ly/2MnIJxO post, hopefully it all checks out!**This cheesecake turned out amazing and my keto husband and I loved it right along with out non-keto kids (2 and 4) and friends. I tweaked a recipe I found elsewhere on the ketorecipes reddit, but my calculations for calories and macros were pretty different for the portions it described. SO, here is slightly tweaked recipe with added ganache and a photo of the goodness, along with the macros I calculated for specific portions.Serving: 1/16th of the cake = 1 and 3/4 inch of the circumference made with a 9" spring form panCal: 311 Fat: 31.5 Protein: 5.4 Net carbs: 5.2 (Total carbs not including sweeteners is 6.125 per serving)Ingredients:Crust-2 cups almond flour1/3 cup butter (measured solid, then melted)3 Tbsn sweetener of your choice (I used Swerve)1/2 tsp vanillaFilling-32oz Cream Cheese, softened1 + cups of sweetener of choice ***(I used a 2:1 ratio of stevia:swerve and I lost track of exact measurements as I added it to taste. Depending on your sweetener, start with a cup and then work your way up to see how sweet you want it before adding the eggs) ***1/2 cup sour cream3 large eggs2 Tbsn heavy whipping cream1 tsp vanillaChocolate Ganache:4 oz 100% cacao chocolate (I used Baker's brand)1/2 cup heavy cream2 Tbsn + sweetener of your choice (this is to taste, it could be more or less depending on which sweetener you choose. I used Swerve)----------------------------------------------------------For the crust:Mix dry ingredients together, then pour in the wet and combine. Dough will be crumbly.Preheat oven to 350° and grease a 9" springform pan.Press dough into bottom of the pan and bake for 10-12 minutes. The crust should barely be golden, and you may need to stick a fork in it in places to keep it from rising in the pan. Let it cool and start working on the filling.For the filling:Combine cream cheese, and sweetener until fluffy and creamy without lumps. Add sour cream and heavy whipping cream and mix until well blended. Beat in eggs one at a time, then add vanilla and mix a bit more until well blended.Pour the filling over crust and smooth it out as much as possible. Get a larger pan (big enough to sit the 9" pan in it with ease) and fill it with about an inch or so of water. Get some tin foil and put it outside the 9" cheesecake pan (so water doesn't get in) and place in the water. Be careful with that step because you do not want a soggy crust. Put the cheesecake in the oven for 45-50 minutes. Turn off the oven and crack the oven open so it slowly airs out. Once the oven is cool, pull the cheesecake out, take the tin foil off and put it in the fridge to chill overnight.Macros for 1/10th of cheesecake Cal: 334 fat: 35 Protein: 10 g Net carbs 3.5 Enjoy!Mix dry ingredients together, then pour in the wet and combine. Dough will be crumbly.Preheat oven to 350° and grease a 9" spring form pan.Press dough into bottom of the pan and bake for 10-12 minutes. The crust should barely be golden. Let it cool and start working on the filling.For the filling: 32 oz Cream Cheese 1 and 1/3 cup sweetener of choice (I used Monk Fruit. The measurements may vary with other sweeteners. I would start with a cup and then work your way up to see how sweet you want it) 1/2 cup sour cream 3 large eggs 1 TBS lemon juice 1 and 1/2 TBS heavy whipping cream 1 tsp vanillaCombine cream cheese, and sweetener until fluffy (you start to see waves when it mixes). Add sour cream and heavy whipping cream and mix until well blended. Beat in eggs one at a time, (I blend each egg fully to make sure they're fully mixed) add lemon juice and vanilla.Pour the filling over crust and smooth it out. Get a larger pan (big enough to sit the 9" pan in it with ease) and fill it with about an inch or so of water. Get some tin foil and put it outside the 9" cheesecake pan (so water doesn't get in) and place in the water. Carefully put the cheesecake in for 45 minutes. (I also put the cheesecake in the middle rack of the oven) Turn off the oven and crack the oven open so it slowly airs out. Once the oven is completely cool, pull the cheesecake out, take the tin foil off and put it in the fridge to chill, overnight is ideal.For the ganache:In a heat resistant bowl, break up chocolate into pieces, chopped is best. Add sweetener.Heat the whipping cream in a separate pan on the stove over medium heat. Just before it boils, take it off and pour it immediately over the chocolate. Wait 45 seconds and then stir until melted and smooth. You can add sweetener to taste.With the cake out of the spring form pan, pour chocolate ganache on the top and gently spread toward the edges of the cake with a spatula until it is uniformly covered. Chill for about 10 minutes (or more) then serve and enjoy!