August 31, 2011
Posted in: Culinary News

Exploring Boulder’s World Of Chocolate

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by Kirsten Larsen

The abundance of culinary gems in Boulder is rather extraordinary. We have famous restaurants, some of the world’s most talented chefs, exquisite coffee, spice shops and the Auguste Escoffier School Of Culinary Arts.

So as I strolled down Pearl Street this weekend, craving a small bite of something sweet, I was confident that something palate pleasing would leap out at me. Walking East, past Salt and The Kitchen, I came across Piece, Love & Chocolate. Located 805 Pearl Street, this chocolate boutique is loaded with gifts, pastries and two-bite heavenly morsels.

Owner and chocolatier, Sarah Amorse, features a wide variety of her own handmade truffles as well as those from her fellow chocolate entrepreneurs. Although it was difficult to do, I selected four truffles to sample from: Art of Chocolate’s strawberry balsamic truffle, Desiderio’s turtle masala chocolate from Longmont, and Amorse’s very own porcini cream truffle and basil ganache truffle. Each chocolate flaunted its own style; bursting with flavor, spices, and silky smoothness.

To learn how to you make your own chocolate truffles, join the Auguste Escoffier School of Culinary Arts at our Truffles and Biscotti home cook workshop on December 11th. Sign up here! http://reg.abcsignup.com/reg/event_page.aspx?ek=0006-0006-ede5ae5c1fc94e369383d667454c9735

Earl Grey Tea Truffles recipe from The Sweet Melissa Baking Book

Ingredients

1 Pound high quality bittersweet chocolate
2 Cups heavy whipping cream
3 Tablespoons loose Earl Grey tea leaves
5 Tablespoons unsalted butter, softened
½ Cup high quality unsweetened cocoa powder

Method

Chop your chocolate and place in a large bowl.

Heat your cream and tea leaves in a saucepan just until boiling point. Remove from heat and allow the cream to rest for 15 minutes with a lid on.

Bring the cream to a soft simmer and then strain it over the bowl of chocolate. Whisk until smooth. Now whisk in your butter. Refrigerate for a few hours, or until firm. Using a teaspoon, scoop the truffle base up and roll into balls. Roll truffles in cocoa powder and devour!