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La Truffe au Chocolat
Conjure up an image of a truffle: Are you visualizing the chocolate variety that graces the shelves of chocolatiers, or the soil covered, pig-furrowed fungus type? Years ago, the most popular truffles came in shades of white and black and were grown in the soil of southwest France and the Piedmontese countryside of Italy. This original truffle was prized for its ability to impart an intense, earthy and sensual flavor to food.
According to folklore, the chocolate truffle was created in the kitchen of French culinary genius Auguste Escoffier during the 1920s. One day, as his stagiaire (apprentice) attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg for which it was destined. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder, he was struck by their resemblance to the soil-growing truffle mushroom often used in French cooking. Thus, the legacy of the chocolate truffle began.
Although the sweet chocolate truffle and the soil grown variety have little in common besides their bumpy, unassuming appearance, both are synonymous with luxury. Melt into a deep, dark 85% cacao chocolate, gently rolled in cocoa powder. Feel the connection to the earth—let the bitterness unravel to reveal its hidden sweet release.
Katrina Markoff, Chic Chocolatier of Vosges Haut Chocolat, introduces a new line of Le Truffe.
The La Truffe au Chocolat Nature: 85% cacao dark chocolate ganache rolled in cocoa powder
La Truffe au Chocolat Paprika: 85% cacao dark chocolate ganache rolled in paprika
Box of 12 $30
According to folklore, the chocolate truffle was created in the kitchen of French culinary genius Auguste Escoffier during the 1920s. One day, as his stagiaire (apprentice) attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg for which it was destined. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder, he was struck by their resemblance to the soil-growing truffle mushroom often used in French cooking. Thus, the legacy of the chocolate truffle began.
Although the sweet chocolate truffle and the soil grown variety have little in common besides their bumpy, unassuming appearance, both are synonymous with luxury. Melt into a deep, dark 85% cacao chocolate, gently rolled in cocoa powder. Feel the connection to the earth—let the bitterness unravel to reveal its hidden sweet release.
Katrina Markoff, Chic Chocolatier of Vosges Haut Chocolat, introduces a new line of Le Truffe.
The La Truffe au Chocolat Nature: 85% cacao dark chocolate ganache rolled in cocoa powder
La Truffe au Chocolat Paprika: 85% cacao dark chocolate ganache rolled in paprika
Box of 12 $30
