Chocolate Truffles
My truffles are all made by hand. I temper my chocolate in the old fashioned way on a marble slab and avoid using microwaves and other cooking aids. Although they are utterly indulgent the way I have developed the recipes should ease any guilt factor as they are healthy too. To taste them on a daily basis believe me they have to be! Crafted from highly sourced, fresh, top quality ingredients they are totally unadulterated by anything artificial and fat content is always kept to a minimum.
Each one you taste, I believe, will awaken your taste buds to wonderment and invoke the passion sparked in me when I created them. The truffles are created from the finest of chocolate, farmhouse double cream, a smidgeon of farmhouse unsalted butter and delicious raw and unfiltered Tuscan honey (Antica Farmacia Dei Monaci Camaldolesi). The beehives are kept in the National Park of the Forest of Casentino. The hives are placed under the trees appropriate to the honey produced (for example, chestnut trees for the Chestnut Honey). The chocolate I select and flavour of honey depends on the final desired taste of the truffle.
I try to avoid adding sugar but the need arises with some of the fruit flavours. I promise I use the smallest amount I can! Specialist organically grown herbs, fresh fruits, spices, nuts and liquers are used to flavour the ganaches (central power house of the truffle which gives it the 'Marmite' factor of 'love it or hate it'!) and are rotated on a seasonal basis. I use a variety of supreme chocolate (mostly either 'Grand Cru' or of 'Single Origin') from a mélange of highly respected chocolate houses and with the unique use of them and the flavours produce luxurious chocolate truffles with individuality and that are wholly special.
Once the ganaches are dipped in hand tempered chocolate (chosen to balance the ganache flavour) they are either simply dusted with organic cocoa powder, rolled in chopped roasted nuts or homemade chocolate flakes to create an irresistible indulgent yet healthy treat. Using such fresh ingredients my truffles are designed to be eaten and not for a shelf life factor. To enjoy the truffles at their ultimate I believe they should be eaten within a week and ideally brought to room temperature before consumption. On each handwritten truffle information label I recommend an 'enjoy by' date.
Chocolate Truffles Selection
For further information on my seasonal house range or a bespoke order please contact me.
Chocolate Mint
Fresh chocolate mint, sap honey, Grand Cru Extra Bitter 61% ganache dipped in Grand Cru Araguani 72% and either dusted with cocoa powder* or rolled in Venezuelan roasted cocoa nibs or Grand Cru Caraque 56% chocolate shavings.
Orange and Cardamom
Fresh orange and black cardamom, lime blossom honey and Pure Origin Manjari 64% ganache dipped in Grand Cru Guanaja 70% and either dusted with cocoa powder*, or rolled in Venezuelan roasted cocoa nibs or Grand Cru Caraque 54% chocolate shavings.
Berry Bros Dalmore Whisky
Berry Bros Dalmore Whisky 1997, chestnut honey and Grand Cru Guanaja 70% ganache dipped in Pure Origin Araguani 72% and dusted with cocoa powder* or Grand Cru Caraque 54% chocolate shavings.
Caribbean Ginger
Caribbean ginger, chestnut honey and Pure Origin Nyangbo 68% ganache, dipped in Grand Cru Guanaja 70% and either rolled in Venezuelan roasted cocoa nibs, or dusted with cocoa powder * or rolled in Grand Cru Caraque 56% chocolate shavings.
Earl Grey Tea
Single Origin Earl Grey Tea*, chestnut honey and Grand Cru Caraibe 66% ganache dipped in Pure Origin Tainori 64% dusted with cocoa powder* or Grand Cru Caraque 56% chocolate shavings.
Chestnut Honey
Chestnut Honey and Pure Origin Araguani 72% ganache dipped in Pure Origin Tainori 64% and either rolled in Venezuelan roasted cocoa nibs, or dusted with cocoa powder* or Grand Cru Caraque 56% chocolate shavings Prices on request. Bespoke orders priced on request.