My Chocolates...the best bit!
The History of the Chocolate Truffle
A French invention, the original chocolate truffle was a ball of ganache chocolate and cream, often flavoured and rolled in cocoa. It was named after the precious black truffle fungus because of it's physical resemblance. According to legend, the chocolate truffle was created in the kitchen of French culinary giant Auguste Escoffier during the 1920's. One day his stagiaire (apprentice) attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugar and egg he should have aimed for. 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 his new creation in cocoa powder, he was struck by their resemblance to the luxurious truffles from the French Perigord region and the Peidmont area of Italy.
As the concept developed, different truffles and textures were created by rolling the centre ganache in white confectioners sugar or finely chopped nuts. The ganache was flavoured with Champagne and Liquers.
Any prestigious function deserves the finest ingredients this is why I like to tailor make your favours how you want them. With regards to making your chocolates, they can be:
Milk, White or Dark and flavoured with Baileys, Amaretto, Malibu, Tia Maria, Vodka Cranberry, Rose' Champagne for example.
I can also flavour with nuts, hazlenut, brazil, almonds, peanut butter etc.
Fruits to: lemon, orange lime, cranberry, sultana, raisins, fruit 'n' nut.
With regards to decor, little hearts, silver dragees, petals, butterflies, gold and silver leaf.........if you let me have your details I will create something individual, exclusive to you.
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