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Recipe Box
by Juli Kellner
Chocolate to Truffle With
Here we sit in that long slog from Christmas to Easter. Winter by the
Big Lake has its charms, but it also has frosty cold, wind-swept snow
and plenty of shoveling to boot.
 Is
it
any wonder that Valentine’s Day stands out like a merry red beacon
of chocolate bliss?
But really, I don’t need a holiday to splurge on a delicious truffle, a
sweet with a long, tasty history.
It’s said that the chocolate truffle was first made by M. Dufour in
Chambéry, France, in 1895. Today chocolate truffles can be
divided into three main types: American, European and Swiss.
Joseph Schmidt, a “chocolatier” from San Francisco, is credited with
creating the “American truffle” in the 1980s. This version combines
dark or milk chocolate and butterfat encased in a rounded,
conical-shaped chocolate shell (a gum drop shape).
The center of a “European truffle” has syrup combined with cocoa
powder, milk powder and butter fat covered in artistically shaped
chocolate shells, while a “Swiss truffle” blends melted chocolate and a
boiling mixture of dairy cream and butter poured into molds, then
sprinkled with cocoa powder.
Why call this confection a “truffle?” Apparently the first chocolate
truffle looked much like its rare and expensive fungal namesake.
Chocolate has long had a “love” connection; some claim it eases the
pain of a break-up. Love of chocolate brought together one Duluth
couple.
“When my wife and I first met, we realized that we both loved good
chocolate,” says Tom Ferrian, wedded to Colleen. “The idea of opening a
chocolate shop developed even before we decided to get married.”
Their company, Peace, Love and Chocolate, creates fine handmade
chocolates sold at the Whole Foods Co-Op, The Flower Cart, Catherine
Imports, Gaia Art Gallery and ECO in Duluth or Red Mug Coffeehouse in
Superior. Seasonally they are at the Duluth Farm Market.
“Chocolate is like a fine wine,” says Tom. “We have sampled chocolate
from all over the world and have come to love chocolate from South
America. You can actually taste the influences of the region where the
beans are grown, tropical floral notes.”
When it comes to creating truffles, Tom says, “I love to cook, and use
herbs like rosemary that I infuse into the cream to create sensational
flavor.”
Those flavors feature Columbian dark chocolate, Kona coffee, jasmine
honey and chai tea. “I’m also making a raspberry balsamic truffle right
now,” says Tom, “and I picked the raspberries myself.”
Chocolate may aid more than love pangs. Studies link dark chocolate to
antioxidant protection against some aging effects. Other studies
indicated that dark chocolate can lower blood pressure and reduce bad
cholesterol by up to 10 percent. Dark chocolate also contains
serotonin, which fights depression (and those lost loves).
“When you bite into really good chocolate, it should be a celebration,
and everyday luxury,” says Heidi Ash, owner of 185Chocolat in Duluth.
Heidi named her company because of her health. In 2000, she was the
185th heart transplant recipient at the Mayo Clinic. She uses her
business to help transplant patients - a portion of each sale goes to
the transplant endowment fund to supports non-medical expenses.
The chocolate business was a natural for her. “I’ve always loved
chocolate. So I started tasting different kinds … I preferred the
‘Wow!’ of pure chocolate. I started making my own without preservatives
or corn syrup. Eventually I taught myself to be a chocolatier.”
Her varieties include French roast, chocolate cheesecake, blood orange
and raspberry silk and can be found at Kippis Tapas Bar locally.
But let’s talk about making your chocolate treat. The truffle recipe
here, submitted by Lyn Monson of Grand Marais, Minnesota, for our WDSE Cooks Gifts from the Kitchen Cookbook,
always
works. Chocolate is a matter of preference, so use your favorite
brand. I enjoy Ghirardelli.
As to the vanilla or other flavoring, use more or less expensive
versions to taste. Some people even make their own vanilla.
Experiment to find your favorite indulgence and melt a long winter’s
day.
Juli Kellner loves good chocolate, her two children, Dane
and Maja, and working for PBS Eight in Duluth, where she hosts a
cooking show and directs programming and production.
Chocolate Truffles
1/2 c. heavy cream
2 Tbsp. unsalted butter
1 Tbsp. light corn syrup
8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. vanilla
1/2 c. powdered sugar
1/4 c. unsweetened cocoa powder
In a medium saucepan, over low heat, bring cream, butter and corn syrup
to a simmer. Place chocolate in a medium bowl. Pour cream mixture over
chocolate and let set for 5 minutes; do not stir. After 5 minutes,
whisk the cream mixture and chocolate together until smooth. Add
vanilla (or you can add any flavor or liquor. I like 1 to 2 tablespoons
of amaretto or rum). Cover and refrigerate until mixture is fudge-like
(one to two hours). You can leave it in the fridge for up to three
days. Just take out of fridge and let the mixture soften for at least
one hour before rolling.
Shape about 1 tablespoon of the mixture into a ball by rolling in the
palm of your hand. Place balls on waxed paper. Sift powdered sugar and
cocoa into a shallow bowl. Roll balls in sugar-cocoa mixture. Place in
candy paper cups.
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