Chocolate Passions-The Truffle

Dark Chocolate Truffle Recipe

Meet the Ladies of Vosges-Haur Chocolate When I think of what is considered the most indulgent chocolate morsel I always think of the luxurious chocolate truffle. With its intense chocolate flavor and smooth, creamy texture I just immediately hum mmmmmm.

Last year while attending the Bon Appetite Food and Wine Tasting Event in San Francisco, California I met the owners of Vosges-Haut Chocolat. This Chicago based gourmet chocolate company was created by two women entrepreneurs who have a passion for chocolate. Julie Ruedebusch is the marketing arm of this dynamic duo and Katrina Markoff is the "mistress of chocolate." Katrina, who is a graduate of Cordon Bleu, in Paris, France, has traveled throughout Southeast Asia, France and Spain exploring essential and unique flavors which she utilizes in Vosges incredible chocolate truffles.

I am addicted to chocolate, although I refer to it as a "passion" I feel I am in the position to deem these two ladies "Chocolate Goddesses." It is their delightful truffle names and their innovative approaches to exotic flavors which has earned them this title. For example, the Black Pear, is a fresh cream truffle infused with wasabi and ginger then combined with dark chocolate.... yummm! The Wink of the Rabbit is described as:

The race between the turtle and the hare was lost by a nap of an overconfident rabbit. In a wink, the turtle won the race and hence eternal fame. In honor of this illustrious race we've created the "Wink of the Rabbit" truffle: creamy Belgian milk chocolate, topped with Georgian pecans. Never under estimate the turtle.....very clever.

Then there is Gianduja, an Indian's invention of heaven. A mixture of milk chocolate and crunchy praline dipped in chocolate and sprinkled with praline pieces..... oh drool!

These truffles are designed to ignite emotions. These truffles offer a combination of interesting and unique flavors mixed with the human instinctual connection to chocolate. I have tried several different truffles by Vosges and have rated them as the finest chocolate EVER!

Great for conveying feelings like: You've got to try this Honey, I'm sorry Just because.... Thank You Because we live for chocolate These amazing chocolates remind me of you PMS relief kit Thank goodness morning sickness is only temporary

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Dark Chocolate Truffles
(basic recipe from the BeyondGourmet.com kitchens)

Truffles are the easiest chocolate candies to make and ultimately the most sensually satisfying. The most important ingredient is the highest quality chocolate that you can afford. The higher quality chocolate-the more delightful truffle. It will make the difference between an exceptional truffle and a mediocre truffle.

8 oz. bittersweet or semisweet high quality chocolate
1/2 cup heavy cream

Coverture
1 lb. bittersweet or semisweet high quality chocolate

Chop 8 oz. of chocolate into very tiny pieces and place in a medium mixing bowl. Scald cream in a small sauce pan over medium heat. Pour cream over chocolate all at once. Stir gently, with a rubber spatula, until the ganache mixture is smooth and thoroughly blended. Tightly cover and cool to room temperature. Then refrigerate until thick and stiff, about 3 to 4 hours.

Refrigerate a baking sheet until cold. Then line with wax or parchment paper. Use a melon baller to shape the ganache into 3/4 inch balls and place on lined baking sheet. Cover loosely with plastic wrap and refrigerate until firm, but not stiff, about 2 to 3 hours. Once the chocolate is firm, dust your hands with corn starch and roll the centers into even balls with the palm of your hands. Allow the balls to come to room temperature and keep them at room temperature until ready to dip.

Set aside about 4 oz. of the Couverture chocolate and cut into 1 inch chunks (in case you need it). Microwave remaining chocolate (chopped), uncovered, on medium power for 3 minutes. Continue microwaving at short intervals until 2/3 of the chocolate is melted. Stir gently until remaining chocolate is melted. Insert a candy thermometer. If the temperature is no higher than 90 degrees then it is tempered and ready to be tested and used. If the temperature is higher than 90 degrees, cool it with remaining chocolate until it reaches the proper temperature.

Chill a dap of the tempered chocolate on a piece of wax paper for 3 minutes. If it's dry to the touch and evenly glossy then it is ready for dipping. To maintain the temper for an extended period of time, place in a warm water bath up to 92 degrees or microwave in 5 second increments until warm. Be very careful. If you exceed 90 degrees you will break the temper and have to begin again.

Using your hands or a candy dipper, dip balls one by one. Place on lined (wax or parchment paper) baking sheet. Cover and refrigerate until set, about 2 to 3 minutes. Place truffles in candy cups. Serve or store between layers or wax or parchment paper in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. If frozen thaw for 24 to 48 hours in the refrigerator. Remove truffles from refrigerator 30 to 45 minutes prior to serving.

Enjoy !
Bev Brock-Alexander