Creme de la Creme

Hi Shroom,

Chicagoland! Hum...

Did you go to

Vosges Haut Chocolat
2105 West Armitage
Chicago, Illinois 60647

If not, the next best place is their website
www.vosgeschocolate.com/main.html

and click on exotic truffles

I have the recipe for one of their best exotic truffles:

Black Pearl - A taste of Japan...
Ginger and Wasabi infuse fresh cream and combine with premium dark chocolate, and sprinkled with black sesame seeds.



Would you like?

:p

[ May 10, 2001: Message edited by: pooh ]

ooooooooo, sounds yummy! I'd love if you posted it.
Svadhisthana :)

Here goes:

Black Pearl
Yield: about 28 truffles

8 oz/227 g bittersweet chocolate, finely chopped
½ teaspoon powdered ginger, plus additional to taste
3/8 teaspoon wasabi powder, plus additional to taste
4.5 liq. oz/133 ml heavy cream
1 oz/28 g corn syrup
1 oz/28 g unsalted butter, at room temperature
8 oz/227 g bittersweet couverture, melted and tempered
.5 oz/14 g black sesame seeds

1. Melt the chocolate in a bowl set over a pan of hot, not simmering, water.

2. Place the ginger and wasabi powders in a small bowl. Bring cream to a boil; then wisk a small amount of hot cream into the powders to make a smooth paste. Slowly pour the remaining cream into the paste, whisking very gently, so as not to incorporate unwanted air.

3. Combine the cream mixture with the melted chocolate, stirring very gently until smooth and well-blended. Allow the ganache to reach room temperature; then mix in the corn syrup and butter.

4. Chill the truffle mixture, checking at 3 minute intervals, until the mixture is firm enough to roll into balls.

5. Using a 1” ice cream scoop, scoop out the ganache and roll into balls. Place the balls on a parchment-lined sheet pan and refrigerate until thoroughly chilled and very firm.

6. Using a dipping fork, completely submerge a truffle into the tempered chocolate; then lift it upward, shaking gently to allow excess chocolate to drip back into the bowl of tempered chocolate.

7. Deposit the truffle onto a parchment-lined sheet pan and immediately sprinkle black sesame seeds over the top. Allow to set completely at room temperature.


The recipe works. Serve on black tray or in bento boxes and make sure to have 28 pairs of Black Lacquered Japanese Chopsticks!!!


:p :p

[ May 10, 2001: Message edited by: pooh ]

I have been lurking at that website for a couple of years after reading about the founders in FINE COOKING.

Now, I think they deliver all over the world!

Thanks for the recipe, Pooh.

:p :p

Yes maam! New businesses prosper quickly through word of mouth (did I say that correctly?)

I would love to fly to Chicagoland!

:rolleyes:

Hi you all,

For easy referral, I've posted the recipe for Black Pearl in the Recipe Exchange Forum, under the topic "Exotic Truffles".

Complete with pic, address and website!

:cool: