The Definition of Icing: A Dallas Demons Hockey Romance (Dallas Demons Series) by Aven Ellis Read Free Book Online Page A

dusted with espresso sugar. So you can have your breakfast and your coffee in truffles.”
    “Cool,” Harrison says, staring at them.
    “I’m having one now,” Kylie says. “I’ve got to try the French toast and bacon one.”
    “What’s ganache?”
    I turn and see Nate studying me. Once again, he’s listened to everything I said and wants to know more about what I do. His brown eyes are locked on mine, and I know he’s interested in what I have to say.
    And it’s the most exhilarating feeling in the world, to have a man see me like this.
    “Ganache is a mixture of heated cream poured over chocolate,” I explain. “You combine the mixture until it is smooth. For truffles, the ratio is two parts chocolate to one part cream to create a firmer texture that you can shape. For a ganache that can be used as a glaze, you adjust the ratio to one part chocolate to one part cream.”
    Nate’s eyes never leave mine. “So the key is the ratio of cream to chocolate,” he says.
    I smile brightly. “Exactly.”
    “Oh wow,” Kylie says after taking a bite of her French toast truffle. “This is incredible .”
    Harrison tries his. I watch his face, and I can tell by his expression that he likes it.
    “The bacon makes it,” Harrison declares.
    “The saltiness of the bacon really plays well with the sweetness of the maple and the chocolate,” I say.
    “It’s wicked awesome,” Harrison declares, finishing it off.
    “I agree, it was sooo good,” Kylie says. “Where did you get these, Kenley?”
    “Oh, I made these,” I say honestly.
    Both Kylie and Harrison seem impressed.
    “You didn’t source these?” Kylie asks.
    I shake my head. “No, for client gifts I always make my own truffles.”
    “They’re like art,” Kylie says. “Each one is so perfect and beautiful. That’s amazing.”
    “Thank you,” I say, beaming from her compliment.
    “So you’re a food scientist and an artist,” Nate says.
    Okay, I know Nate’s not interested in me, and I need to be careful here. But I can’t help but feel happy that he sees me in this way. As woman who has talent and intelligence. One who applies not only her creative energy to her work but understands the precision and chemistry involved in making confections.
    “I am,” I say, nodding. “It takes both to make a good truffle.”
    “You have to try one,” Kylie says, nudging the box across the island toward Nate.
    I hold my breath as Nate selects an espresso truffle. He’s about to take a bite when he pauses and studies me.
    “Promise there’s no curry in here?” he asks, lifting an eyebrow.
    I giggle. “No.”
    “Potato chips, jerky, pork rinds, anything else I need to be warned about?”
    I burst out laughing. “No. But Hammond’s makes a Pigs N’ Taters bar I can get for you. Milk chocolate, potato chips, and bacon.”
    Nate puts the truffle down. “You’re serious.”
    “Of course I am. Chocolate is serious, Nate.”
    “Shit, Johansson, I swear you’d rather take a slap shot in the face than eat a truffle that is outside the box, wouldn’t you?” Harrison teases. “Would you man up and try it already?”
    Nate grins. “Yes, captain.” Then he takes a bite.
    I study him, because I can always tell by facial responses if people enjoy a chocolate or not.
    And I know he likes it.
    “Wow,” Nate says. “That’s an intense coffee flavor.”
    “Is intense good or bad?” I ask, honestly wanting to know.
    “Intense is good,” Nate says, his eyes locked on mine.
    A shiver rips down my spine in response to his gaze. Again, a little danger alarm goes off in my head, but I shove it aside. It’s been so long since I’ve felt this way that I want to enjoy it, even if the feeling is all one-sided on my part.
    We all hang out a while longer, but I realize it’s getting late, and I shouldn’t overstay my welcome with new friends. I announce I’m headed out, and Nate does, too.
    “I’ll help you with your stuff, Kenley,” Nate says.
    I nod