Sunday, November 5, 2006
Recently my husband went to Chicago and called me from the Vosge homeworld asking what I’d like to have. I was really hoping for a Cardamom truffle (they call them Ellateria) but it turns out that flavor is part of a seasonal set and not made at the moment.
The new seasonal assortment is sold under the banner of Collection of Zion and features lots of freaky ingredients and flavors. I kind of enjoy such things, so I was curious to see what my mouth thought of these intellectually stimulating combinations of flavors.
Instead he brought home some other delightful chocolate spheres. Here are a few I tried:
Selassie (shown there in the center) - allspice + pumpkin = a mellow spice and soft chocolate ganache center gave it a custardy feel. The cloveness wasn’t really to my liking, but pleasant.
Ital - Blue Mountain coffee + fresh coconut = acidic, dark and bitter but wonderfully complex and nutty.
Zion - Red Stripe Beer + cocoa nibs = bitter and a little on the yeasty side with a dark complex and acidic crunch.
Budapest - Hungarian paprika + chocolate = mellow with a subtle spicy note that brings out some of the woodsy flavors of the chocolate.
Wink of the Rabbit - soft caramel + New Mexican pecan = milk chocolate is a nice change but a little sweet here, the pecan gives it a maple/woodsy flavor. The caramel is thick and a bit custardy.
It was a nice evening with my box of chocolates. They were all gone, lickety split. Never fear, I just got back from San Francisco and have lots of other exciting haut chocolates to talk about.
Wednesday, July 5, 2006
I first heard about Chuao Chocolatier a couple of months ago but haven’t been able to visit them until this weekend. The main location is in Encinitas and they have other shops in San Diego. But they also have one at the Irvine Spectrum, so on a blazingly hot Sunday afternoon my husband and I stopped by to see what it was all about. Let me just say this, if this is the direction that upscale chocolate is going, I can fully support it.
The shop is spare and simple with lots of dark wood touches and reflects more of a wine connoisseur aesthetic than candy. I greeted the women behind the counter (I’ve never done this before) ... I introduced myself and gave full disclosure that I’m a candy writer and boy did I get the full treatment! But seeing how well Melissa, the manager, did her tour of the company through samples of most of their product lines, I get the sense she does it for anyone who’s interested. She was knowlegable, enthusiastic and completely engaging.
First, a little about Chuao. It’s one of those stories about people who follow their passions. Michael Antonoris (once a biomedical engineer and MBA before he “stopped chasing his ego and started chasing his culinary passion,” and went to Paris for two years to study Pastry and Chocolaterie at the ?cole Lenotre). Born in Venezuela, he brought not only his culinary aesthetic to candymaking, but also the native cacao from the region. His chocolate source is El Rey Chocolate. You can read lots more on their website about the history of the company and other press clippings.
The first sample we tried was their flavor of the month for July, which is a beer (San Diego produced Stout) infused chocolate - with a strong wheat/yeasty flavor to the chocolate ganache, it was intriguing and brought out the best of the beer and the chocolate.
She also let us try last month’s (after all, it was only July 2nd) intriguing little egg which was filled with chocolate, olive oil and sun-dried tomato filling. I really liked the olive essence in there, but I’m not a huge fan of sun-dried tomatoes, but they seem to work in there. I could see those going really well with a wine and cheese assortment.
Other wonderful morsels she gave us to try included:
Chocolate Covered Orange Peel - lovely dark chocolate surrounding soft and intense orange zest. Not too syrupy sweet and not the least bit bitter.
Chocolate Covered Ginger - this is no ordinary candied ginger, the pieces are plump and juicy and have no fibery bits. Sweet and with a gentle burn that lasts long after the chocolate is gone.
Coco Nib Snack - fine little nibs a little smaller than peppercorns and caramelized/tossed with a little salt and chili. Fascinating little morsels, not too sweet but also doesn’t have any of that bitter/acrid flavor that some plain nibs have. No fibery bits either. I’m not sure if I’d eat them straight, but I’d love them tossed on a salad or maybe some ice cream.
Even though it was insanely hot, we still tried a little bit of their hot chocolate. They have two varieties, the traditional Abuela and Spicy Maya. They weren’t as thick and milky as many that I had on my last NY trip, but the flavors were really great. I enjoyed the Maya best, as the spice wasn’t too overwhelming, but supported the floral and wine notes of the chocolate.
But the time eventually came to pick out some things to take home.
I picked out a box of 9 pieces:
Melao - salt butter caramel - this one was quite reminiscent of the Sahgun salt caramel I had earlier this year. Quite soft, almost juicy, with a slight grain to the caramezlied sugar and a round sweet flavor dosed with salt to bring out the flavors.
Candela - spicy macadamia praline - very strange - it’s grainy, but not in an unpleasant way. Salty, crispy and with a soft spicy finish, the center is more like eating a cookie dough than a chocolate. For the record, I love cookie dough.
Cardamom - cardamom infused ganache - fresh and lightly infused with that cardamom note that I love about Indian food. Buttery smooth and rich. I would have liked more cardamom, like the Vosges one I tried in NYC.
Modena - strawberry caramel with balsamic vinegar from Modena - this was just plain strawberry as far as I could tell. Nicely fruity and aromatic, smooth and refreshing with a good balance of notes for the dark chocolate, but I wasn’t really getting the balsamic notes.
Chevre - goat cheese, pear Williams and crushed black buttercream - fascinating and probably addictive. At first the dark chocolate ganache is tangy, like a goat cheese. Then the black pepper infusion coming to the surface. The pear played a minor note, but the black pepper pieces were incredible, as they were softened by the chocolate and more like small, spicy raisins.
Zen - green tea infused ginger ganache - wonderful plump pieces of crystalized ginger in a dark chocolate ganache with only a hint of tea. Not too sweet - a good subtle balance.
Gran Cacao - bittersweet ganache with 73% cocoa - a lovely and rich ganache with a good buttery start and some good floral and berry notes.
Cambur - soft banana and brown sugar caramel - imagine a fried banana, drenched in caramelized sugar and then drizzled with chocolate. Mmmm. Intensely banana, but thoroughly authentic tasting. Rich and sweet. By far my favorite of them all.
Picante - California raisin fondue and Napa Valley cabernet caramel, spiced with pasilla chili and cayenne pepper - tart and with fruity/jammy qualities but with an immediate burn in my throat from some fresh tasting chilis. There are some wine notes, but mostly a grape and chili flavor mixed with the dark chocolate but the caramelized sugar is completely lost. I wouldn’t have minded a little hit of molasses or brown sugar in there.
On the whole, I’d say that the line of uncommon flavor combinations is much like Vosges and of similar quality. Where Vosges seems to angle itself towards women, Chuao seems incredibly masculine. The flavors are bold and uncommon and assertive. Flavors are borrowed from outside the candy realm with excellent results. But when they’re inside the sweets oveure, they’re really at their best. The spiced flavors are wonderful but I really enjoyed the caramelized items like the Cambur.
I’m definitely planning on stopping there again, it’s exceptionally convenient when I’m down in Orange County visiting with my husband’s family and it looks like they will continue to develop new flavor combinations that will keep my tongue occupied. They also offer classes, which I would love to take (but only at the Carlsbad location), so maybe someday I’ll become a master chocolatier, too. If you’re a wine or beer lover, they also have tips and product lines for serving them together.
Tuesday, May 30, 2006
On my thrice yearly trip to Beverly Hills to get my hair cut, I was lucky enough to go on a weekday (Friday) this time, which meant I could finally visit K Chocolatier.
They’re only open Monday-Friday ... I haven’t a clue why, but that’s the way it is. The shop is tiny. Think of a Fotomat Booth, oh, wait, they don’t have those anymore. Anyway, it’s tiny. The photo you see on their website shows the ENTIRE store. No need for a wide angle lens or positioning yourself across the street for that photo.
K Chocolates were created by Diane Kron, who I guess is one of those “chocolatier to the stars” people because they mention that kind of stuff a lot on the website. I have no idea if movie stars, TV networks or banks have good taste in chocolate. But they’re certainly not wrong in picking K Chocolatier because it is good stuff, just freakishly expensive.
The nice thing is that the shop offers free tastes of EVERYTHING. There’s a little dish on the counter with a select few goodies so I tried all of them.
K Chocolatier is known for their little K Bears, which are crisped rice in milk, white and dark chocolate. They’re super cute, about the size of a Teddy Graham. The milk chocolate one was very milky, quite sweet but very smooth and of course the crisped cookie/rice was fun. The dark chocolate was much smoother, with an ultra buttery dark chocolate with a really satisfying smoky taste to it. The white chocolate wasn’t very sweet, but very milky and not enough vanilla for my tastes.
The sampler tray also had their famous K Chocolate Truffles, which were little squares about the size of sugar cubes dusted in cocoa. They were not sweet at all, smooth and with some very complex coffee and woodsy flavors. There was even a bit of a salty hint to it.
My favorite free item was the K Spanish Orange, which was chocolate covered candied orange rind. That smooth and buttery chocolate was the perfect complement to the zesty and slightly bitter orange peel.
But I was there to get something I couldn’t get anywhere else, which is one of the reasons to shop an exclusive store like this.
I wanted to try their Vodka chocolates. And they let me! There were two varieties - K Vodka Shots and K Vodka Martini. They were a little smaller than a standard malted milk ball and a little flat on one side. The little spheres of dark chocolate held a crunchy sugar shell and inside that, a burst of real vodka. Not cheap vodka either, this was good stuff. After trying both I opted for a small box of the K Vodka Martini - it had a touch of vermouth in it that gave the alcohol a good balsam/citrus note to it that really brought out the fruity/floral notes of the chocolate.
But the sad part is that they were $40.00. Seriously. But I bought them anyway. And they were good. They weren’t a huge hit at home though and of course you have to practice a little self control as that’s real alcohol in there. (Okay, it wasn’t a lot, but I can get a buzz off of a half a dozen of them). The other irritation with the store is that nothing is marked with a weight or size of any kind. I don’t know how much chocolate I bought. Was that a half a pound? A full pound? Do they all weigh the same?
I’m a big fan of alcohol/chocolate cordials. As a touchstone, I bought the Trader Joe’s holiday box of vodka filled chocolates for New Years. They were nice, they had different fillings - orange, lemon and raspberry vodka inside of dark chocolate shells. But the vodka wasn’t very high quality, so they didn’t quite have the sassy snap that K Vodka Martinis do. I suppose you get what you pay for, the Trader Joe’s box was about $5.
Will I buy K Chocolatier products again? Probably not, but I’m glad I did.
POSTED BY Cybele AT 12:07 pm
Monday, April 24, 2006
About a month ago a friend went to Seattle. Being a good friend she asked me if I wanted anything (knowing it would be a candy request). I told her that several people recommended Fran’s Chocolates, specifically their salt caramels. I even emailed her the locations of their shops to help her find the place.
Well, as luck would have it, she was up there for a panel discussion and one of the hospitality gifts was this package of Gray Salt Caramels ... so they must be famous!
The side of the package heralds them as “Award Winning! Soft butter caramels sprinkled with flavorful gray sea salt harvested off the Brittany Coast.”
I had to do some digging, I saw on their website that the caramels won the 2003 NASFT Outstanding Confection award, but I had no clue what NASFT was. Turns out it’s the The National Association for the Specialty Food Trade, so I guess it’s like the Oscars (tm) for fancy food. (The run the fancy food shows in San Francisco, Chicago and New York ... something for me to put on my list o’ things to do.)
The caramels are covered in dark chocolate which helps to highlight the flavors. The caramel is sweet and the chocolate is smooth and creamy and the salt make it all pop. If anything, the salt makes it all taste creamier and richer. The salt itself had a more musky, deep flavor to it than regular table salt (yes, I tried the salt grains alone).
Salted Caramels are all the rage now, I’ve seen quite a few varieties in the past year or so, but I guess Fran’s was one of the first to present them. The large salt grains give a good textural addition besides the obvious salty pop. They’re very satisfying and vibrant on the tongue, but they don’t beg to be eaten over and over again. I had the package for quite a while and didn’t eat them all in one sitting, nor did I want to.
They’re fantastic, but they feel very special. I wouldn’t want a whole box of them, but I’d like a box of Fran’s candy and have a few of these sprinkled in (like this mix).
I’m definitely keen on trying other chocolates in Fran’s line. You can read more about the history of this Seattle Chocolatier on their website.
Kate at Accidental Hedonist also posted about these last week! So at David Lebovitz’s suggestion, I ate the last one upside-down, so that that salt hit my tongue first ... quite intense!
Friday, April 21, 2006
One of the must-see chocolate places in NYC is Jacques Torres. Even if you’re not a fan of their chocolate or have little money, it’s still an event. There are two locations in New York, one in Brooklyn and one on the Lower East Side of Manhattan.
Billed as Chocolate Haven, it truly is a delight for the eyes. The factory is wide open to witness from the street as they craft their handmade chocolate bars and when I was there they were packaging all of their hand-cast Easter goodies. From inside the store you get more than a view, you also get the scents and sounds.
But the best way to appreciate the innards of chocolate making though is from the Chocolate Haven shop. The glass walls enclose this little slice of sweetness and there’s ample room to move around and stop for a cup of hot chocolate at the chocolate bar.
I had a cup of custom blended Wicked (spiced chocolate) and Orange. It was smooth and sweet but not at all sticky. However, it was so rich and the portion (the smallest) was far too much for me to finish. As much as I tried, I couldn’t manage more than half of it.
Again, a little cup of hot chocolate helps me to keep my wits about me in such a place, it satisfies the chocolate craving and keeps me from going nuts and buying everything or gobbling it up as soon as I get away from the cash register with my purchases.
These little bunnies are just cute as bunnies. They’re each a little bigger than my thumb (which is kinda small) and were a good sampling of the Jacques Torres chocolate. The package was very light and as I guessed, they’re hollow ... so the whole thing weighed about 1.4 ounces. It cost $5.
The Dark Chocolate bunny tasted much like the hot chocolate. Smooth and rich with a slight dry finish, it wasn’t terribly complex but had some good woodsy/smoky qualities. I’m guessing this was the house blend variety of their chocolate which is 60% cocoa. The Milk Chocolate was quite sweet and has the European flavor to it, it was also very smooth but with a more fudgy quality to it. It’s one of those milk chocolates that begs you to eat more of it. The White Chocolate was really quite nice too. It’s true white chocolate in the sense that it’s made with cocoa butter and not tropical oils. It smelled very sweet and in fact tasted that way too, but had a slight caramel/vanilla note to it that made it much better than a bowlful of sugar.
They were all very nice, but for the price, first, I’d want solid chocolate. At this rate a pound of little bunnies would be over $50. I understand that more intense products like truffles demand a higher price, but these hardly qualified for such a premium. Not when the single bars of 3.5 ounces sell for $4.
This was my favorite purchase. I almost missed these too, they were placed up at the register and if I hadn’t already picked out the bunnies, I wouldn’t have even bought anything.
These are candied slices of orange that are then dipped in dark chocolate. They are absolutely gorgeous confections. I just couldn’t resist buying them because I knew they would photograph well. Luckily I love candied citrus peel, so I was really looking forward to these. They were just as dense and rich as I’d hoped. The orange slices were soft and juicy and not too sweet. The rind carried strong orange essences without the slightest bit of bitterness. A well-candied citrus rind bears more fruit flavor than a marmalade, which often tastes of sugar syrup.
I’ve not tried the rest of the Jacques Torres line of chocolates, so I can’t comment on the truffles or other chocolate covered goodies. They’re pricey though, but the visit to their shop provides a bit more value to the brand. I give them higher marks than the sole merits of the chocolate in the bunnies, the orange was extraordinary and gives me the confidence to recommend the other chocolate covered goodies I saw. There were fun items like chocolate covered corn flakes, graham crackers and cranberries and traditional fare like apricots, ginger and pretzels. Where the Scharffen Berger line has always been rather traditional in its expression (and I love that) I don’t care so much for the chocolate, just for the filling. Here the chocolate worked as the perfect complement to the orange and I reckon it would make even pedestrian items like corn flakes tasty.
Jacques Torres Chocolate Haven
Thursday, April 20, 2006
On my recent tour of New York City Chocolatiers, I took as many suggestions from readers as my poor blistered feet would accept. Luckily Pierre Marcolini on Park Avenue was only a few blocks from the office I was working at. It’s hardly a place the Candy Blogger belongs, after all, I’m just a girl in search of pretty sugar. It doesn’t have to be fancy and I certainly don’t care for those upscale prices. But candy is an adventure!
The Pierre Marcolini shop is everything you’d expect. From the elegant Tiffany-style storefront & rich wood paneling to the pretty counters and displays of chocolates. But, the sales staff was friendly and knowledgeable and hardly turned up their nose a someone who wanted to partake of their smallest box.
While I was getting the lay of the land, I ordered a small cup of hot chocolate, what was most surprising was that this demitasse was the least expensive cup of hot chocolate I had my entire stay in NYC ($2.50). Even though it was a scant 2 or 3 ounces, it was plenty to satisfy me and let me know what I was in store for with their more solid chocolate offerings.
Massepain Nature - “Paste of ground almonds with a powdered sugar in dark chocolate” - My most adventurous choice was this marzipan. While I was talking to the young woman behind the counter, I asked if it had a strong amaretto, and she replied that it did not, it was much more on the chocolate and almond side of things. I went for it. It was a rather mousy looking little chocolate, but maybe that was my prejudice coloring my estimation of its beauty. The marzipan was soft and almost crumbly without being oily or even at all sweet. I’d like to call it sandy, but it wasn’t quite that either. It was very almondy but had a rather obvious amaretto taste to it. I didn’t find it unpleasant but certainly not the first thing I’d opt for in the future. The most surprising part was how filling this was. I was hardly hungry after tasting this one.
Coeur Framboise - “Dark chocolate raspberry infused ganache in a white chocolate shell” - these were positively radiant, like cabochon garnets, pomegranate seeds or candied apples. Inside is a dark chocolate ganache with raspberry essence, covered in white chocolate and then slicked with the translucent red gloss. The berry flavor was lovely, not terribly perfumy, but sweet and smooth with some very strong chocolate notes and a slight tang to it from both the fruit and the cocoa.
Quatre Epices - “Infusion of cinnamon, clove, cardamom and ginger” - I wasn’t sure how the clove was going to play on this one. The center was a little fudgy and not buttery like a truffle and I wondered if I didn’t eat them quickly enough. The spices combined well, with ginger playing a big part without causing a lot of burn. I didn’t really detect any clove at all, but then again, I didn’t get much of a cardamom note either. The texture felt more like a marzipan than a truffle in the end.
Th? Citron - “Dark chocolate ganache infused with tea and fresh pieces of lemon and lime” - May I refer to this as a manly truffle? The tea and citrus was amazing - tart without overpowering the chocolate and it gave the whole thing an “Old Spice” feeling (not in a bad cosmetic sort of way). The acid notes of both the chocolate and lemon and lime played well together with only the slightest sweet hint.
Thym Orange - “Dark chocolate ganache infused with fresh thyme and orange peels” - wow, the thyme here was very strong and reminiscent of the piney tones of rosemary or fresh oregano. They flavors combine well, the dry astringency of the chocolate and the balsam notes of the herbs. I really didn’t catch the orange in the mix but I didn’t actually miss it.
Violette - “Dark chocolate ganache infused with flowery Violette” - this tasted as lovely as it looked. The violet was not strong or soapy at all, simply fresh and rather reminiscent of berries without the tartness. The flowery feel lasted in my mouth for quite a while and would be a welcome change from coffee-breath.
Pierre Marcolini - “72% cocoa content, combination of beans from the Venezuelan regions Sur de Lago, Carenero and Rio Caraibe” - shockingly buttery and smooth, this one just melted away on my tongue with some gorgeous woodsy notes of oak, black cherry and vanilla. A wonderful way to complete my small box, with a crisp, dry finish.
The quality was wonderful and the packaging spare and elegant. I appreciated that the labels were obvious for most of the candies, so I had no trouble deciphering which was which ... most of the names were printed plainly. The flavor combinations were wonderful though never quite as described as far as I could tell. The whole line felt very masculine, which isn’t a good or bad thing, just something noticed after infused chocolates from quite a few places in NYC.
Pierre Marcolini Chocolatier
Their website, though it contains wonderful photos and info about all the chocolates they offer is painfully slow because they haven’t optimized their images for the web, so consider yourself warned.
Wednesday, April 19, 2006
This little shop down in SoHo on Broome Street is just too cute for words. The first thing I was drawn to when I stepped in the door was a display of tiny metal lunchboxes filled with hot chocolate mixes. I just wanted the lunch box ... the combination of the signature blue and gold was just delicious in and of itself.
I restrained myself from marching up to the counter with my special request and instead looked around at the adorable and imaginative offerings. Almond brittle shaped like cocktail olives (in green and black), little candies shaped like pebbles, dragees (upscale candy coated chocolates) in addition to their super-cute square and imprinted chocolate truffles.
Again I tried to savor the place, so I ducked into the back room where the coffee and chocolate bar was. I ordered up an Aztec Hot Chocolate, American-style ($6), which meant it was made with milk, not water. Not a spiced chocolate, just dark and rich, it was a sizeable cup (and I’d just been to Vosges not two blocks away) with a wonderful no-too-sweet creaminess.
The smoothness can be attributed to something I read on the website: “Maribel’s own divinely decadent recipe contains NO COCOA POWDER but instead is made from the purest Belgian cocoa and most refined sugar.” I wonder if the packets they sell can rival what I drank there, but it’s probably worth a try someday.
Earl Grey Tea - the beautiful squiggly one was buttery and chocolatey but had only the slightest hint of bergamot but a nice dry acidic hit which I’m guessing was from a tea infusion.
Caipirinha - a lighter (milk?) chocolate infusion with a tart bite to it ... honestly, I didn’t even know what the word meant until I looked it up after I ate this one. It’s an alcoholic drink of lime juice, sugar and a spirit called Cacha?a which is distilled sugarcane juice.
Spices - a tasty and slightly sweet blend of dark chocolate and spices felt like buttery cinnamon toast. There was no cruel burn to this spice infused truffle, just a woodsy fragrance.
Lavender - supple and smooth, this had a nicely fragranced tone to it but it was mostly sweet and buttery chocolate.
Mystery - I have no recollection of what this one is, and it’s not shown on the little printed guide that came in the box. It’s dark chocolate on the outside and the center is milk chocolate with a tart overtone without any citrus notes at all. I have no clue. It was nice but lacked enough definition for me to say what it was.
Gianduja - this was not at all what I expected. I figured it would be a sticky milk chocolate like the Caffarel morsels, however, this was based in dark chocolate and thick and buttery. It had a slight nutty grain to it, but that texture was pleasant and the whole thing was suffused with hazelnut goodness. Unlike the Caffarels which demand a glass of water right after eating, this little chocolate demands that you pop another one in your mouth. I only bought one ... wah!
My biggest disappointment came with my purchase of three pates de fruit ... I traveled with them in the same box as the truffles and I’m guessing that the packaging was not airtight enough for them and they were dried out, crunchy rocks when I got them home and took their picture on Saturday (they were purchased and packaged on Thursday). Don’t get me wrong, I still ate them, and they were still flavorful and intense concentrations of fruit, but I was hoping for a repeat of my wonderful experience with the Boule pates.
Overall, they’re exceptionally pretty and wonderfully smooth but the infusions weren’t quite as distinctive as I’d hoped for the price. If you’re looking for something more subtle than Vosges, these might be a good option. The sell via their website. If you’re in SoHo, it’s worth the trip, especially for a little break in their coffee/cocoa bar (where they also have pastries).
POSTED BY Cybele AT 6:41 pm
Tuesday, April 18, 2006
A kind reader, shortstop, suggested that I make a journey to Kee’s Chocolate.
As I was already planning a little walk around SoHo on my last day in NYC, it seemed like a natural addition. I did a little reading and found that there were two things on my list that I had to try: the Creme Brulee and the Smoked Salt Truffle.
The shop is tucked on a small street between Broome and Houston and I arrived while they were in the middle of making their chocolates. There were three people in the store, four with me and it was rather cramped. The store isn’t fancy like Marie Belle (tomorrow’s entry) or Vosges - it’s tiny and spare but clean and of course smelled wonderfully. They were unmolding the Smoked Salt Truffles as I came in so I knew they were fresh.
I felt a little on the spot, most of the time I like to just blend in with the background and watch, but in such a small space, I had to get down to business and not fuss around with thinking and observing. That, and they wouldn’t let me take any photos inside either. So, here’s what I had:
Creme Brulee - this isn’t a truffle, this is something you just have to experience. The large morsel (not pictured) has faceted sides and a thin shell. You pop the whole thing in your mouth and the chocolate quickly shatters away and you’re left with a cool burst of creme brulee. It’s creamy and smooth, sweet and a real experience. You probably have to eat it while you’re there or very soon after purchase.
Smoked Salt - a really different truffle, this one was in a molded shell and the chocolate was rich and had a wonderful dryness and the salt was strong without being offensive. The addition of salt brought out some of the smoky and woodsy notes of the chocolate that I wasn’t noticing in the other truffles.
Blood Orange - a lovely, plump chocolate truffle with a slight tang to it, but not zesty. It was good, but not really what I was expecting as it had only a slight flavor to it.
Earl Grey - a really good dark chocolate truffle, but the infusion of Earl Grey was not apparent in the slightest upon eating it. A little later, I did detect the slightest aftertaste of bergamot, but it was not nearly as strong as I would have liked.
Jasmine - whoo! a beautiful tasting truffle - strong overtones of jasmine scent and a lingering perfume as well, this was the best of the infused truffles but I guess I’m spoiled and want a little more flavor to my flavors.
What I really enjoyed about the experience and the chocolates was the complete lack of extraneous packaging and decoration at the shop. Don’t get me wrong, the immersion at places like Vosges or Jacques Torres is wonderful, but let’s face it, once you leave the shop and take the chocolate out of the box, what really matters? What happens in your mouth. On the whole, this was an exceptionally pleasant oral experience. I wish the flavors were a little more vibrant, but the chocolate was wonderfully smooth and the Creme Brulee is truly unique. The chocolates don’t travel particularly well either, two of the truffles were cracked when I got them home and of course the Creme Brulee pretty much has to be eaten within a fifteen square block radius (okay, I’m making that part up, but we all know about the Saga of the Valomilk).
The one silly thing that I did, amidst all that lack of artifice was that I neglected to ask prices for anything and I can’t recall how much it was. (The whole shebang was about $12, I think.)
POSTED BY Cybele AT 7:34 pm
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.